If the description itself doesn’t make your mouth water, then I don’t know what will!! Can you say yummy?! This lovely recipe can be credited to The Runner’s World Cookbook, on page 248. Although it is technically in the “dessert” section, I’d certainly add it to my recovery routine as well, & eat one at any time of the day…. but that’s just me!
This past weekend, I finally used the ingredients I had purchased weeks ago to make this tasty concoction. I had gone for a sticky, icky, & humid long run on Saturday morning & when I returned, I was really craving some serious protein replacement. Along with making nearly a dozen eggs for my crew, I quickly tossed this recipe together. The result: 100% Satisfactory!
Perks: Gluten-Free, Vegetarian, Low-Calorie, Vegan {I’d add Recovery & Fast}
Quantity: 30 balls {my total came to 35}
Total Time: 15 minutes to prepare + 2 {or more} hours for cooling time
{Ingredients}
2 cups crunchy natural peanut butter
2 scoops chocolate soy protein powder (~¼ cup)
2 extra-ripe bananas, mashed
2 tablespoons ground flaxseeds
***I added a handful of carob chips & mixed in the last 15 balls***
{To Prepare}
Line the bottom of a large plastic storage container with parchment paper. In a bowl, combine the peanut butter, protein powder, bananas, & flaxseeds. Stir until thoroughly mixed. Although not recommended in the book, I added a step of allowing the “dough” to sit in the refrigerator in the bowl for 20 minutes, so that the mixture could harden slightly, which would make the balls easier to roll.
Using your hands, roll the mixture into 30 walnut-size balls {honestly, mine were bigger than walnuts & it still made 35}. Place the balls into the container with parchment paper in between each layer. Refrigerate or freeze for at least 2 hours before serving.
Pop a couple in your mouth after a long run or before you venture out for your workout! Enjoy!!
{Nutrition per 2 Peanut Butter Balls}
239 calories, 13g carbs, 3g fiber, 12g protein, 18g total fat, 3g saturated fat, 173mg sodium
Leave a Reply