Whether you feed your muscles with a protein ball, nut bar, Greek yogurt, or a meal including lean protein like chicken or fish, or plant based options like quinoa, tofu or peas, combining carbs and protein 1-2 hours before your workout can help you feel fuelled and reduce muscle soreness.
Rice cakes with peanut or almond butter are a great and simple pre-workout snack, as are these delicious bites of heaven in the form of protein balls.
Did you know many store-bought protein balls are filled with added and refined sugars? This home made version is a great way to know what's going into your food, and they store really well in the freezer so you can make a big batch ahead of time and take one or two out the night before you need them.
Almond, Date and Coconut Protein Balls
Makes approx. 15 balls
- 200g almonds
- 200g dates, roughly chopped (I use deglet nour dates as they're a little cheaper than medjool)
- 100g desiccated coconut
- Pinch salt
- Bowl of water (filtered if poss)
- Process the almonds in a food processor until you have a large chunky mix
- Add roughly chopped dates to the food processor and process until mixed well with the nuts
- In a bowl combine the almonds, dates, coconut, salt and mix
- Rub a little water over the palm of each hand (this helps keep the mix together), then scoop a small handful of the mix into one hand, using the other to mould the mix into a tight ball. The chunkier your mix the more pressure you'll have to use, but I find it's worth the extra effort as I don't think the balls are as tasty when the mix is too finely ground.
- Repeat until you've used up all the mix, trying not to eat too many as you go. The crumbs at the end are of course yours for the taking!
- Pop them in a sealed container in the fridge until ready to eat