I really want to share my Protein Ball recipe. I got this from a dietitian some time ago and I find them a god send either before or after a run. The running is going well and my distance has now increased to 6km runs and about 40 mins tonight around the park. It was a bit slow, but I am kind to myself and it’s all about achieving it for me. I’m not trying to be first and I’m hoping not to be last in this half-marathon!
I did stop briefly in Hagley Park tonight to take a couple of photos, because I think Hagley Park is lovely. It’s considered to be the lungs of Christchurch. Slap bang in the central city it’s the place to go to avoid the stuffiness of the CBD. (Well when there was a CBD, but that is in re-build mode now 🙂 ) There are also many events here, lately there has been the World Buskers Festival, Wine & Food Festival, Chinese Lantern Festival. This weekend there is the beer festival (NZers love their artisan beers) and setting up has begun for the extremely popular Ellerslie Flower Show. Anyhow a couple of piccies below..
Here’s my Protein Ball Ball recipe. I have adjusted it to suit me and the products I can source in New Zealand, so if you want the original, just message me and I can add it. 🙂
ALMOND PROTEIN BALLS
1/4 cup malt
1/4 cup honey
1/2 cup Vanilla Protein Powder
1/2 cup almond butter
sesame seeds or chopped nuts
Use some muscle and mix together all ingredients. Is it quite sticky! Form into walnut size balls and roll in sesame seeds or finely chopped nuts.
TIP: Freeze these balls….because you will eat them…..only remove one about 15 mins before you require it…..keep the rest in the freezer. They are yum and a perfect boost. Enjoy!
Heres the details if you’re in the technical side of it all! Please note this is based on the original recipe:
Per ball: 5g protein, 6g carbs, 6g total fat, 1/2g sat fat, 2g fibre