Oh peanut butter. My love for you is strong. So strong in fact, that we had to stop seeing each for a little while. It was difficult. I cried myself to sleep every night, but if anything I think it just made me appreciate you – and the good times we had – even more.
Today marked the halfway point of the LGF Six-Week Challenge, and I thought it was the perfect time to celebrate (over balls) and rekindle my relationship with one of the best healthy snacks around. I really can’t believe we got to this point so quickly… I actually need to knuckle down and start planning the next one this weekend! I am so proud of the women in this first group. They are working hard each and every session, and it’s paying off already in weight loss and strength gains.
I thought everyone deserved a little treat for making it this far, so I whipped up a batch of peanut butter and oat protein balls – a tasty, nutritious snack that’s just perfect for after a workout or as an energy boost mid-afternoon. They were super simple – I just sort of pulled together bits and pieces from a few different recipes – and I’m really happy with the way they turned out. Batch two anyway… batch one was a bit of a disaster. But hey, this isn’t a food blog so no judgement please.
They go a little like this:
PEANUT BUTTER AND OAT PROTEIN BALLS (makes approximately 15 balls)
Two scoops Isowhey Sports 100% Lean WPI Protein (vanilla)
1/2 cup quick oats
1/4 cup almond meal
1/2 cup natural peanut butter
1 heaped dessert spoon coconut oil (melted)
1/2 teaspoon vanilla extract
Desiccated coconut (for rolling)
1. Mix all dry ingredients together
2. Add coconut oil and peanut butter
3. Add remaining ingredients (except coconut)
4. Refrigerate for 30 minutes
5. Roll into balls and roll in coconut
Note: Measurements are approximations and will depend on the texture of your peanut butter. I used an organic crunchy version. If you find the mixture is too wet, add a little more almond meal.
Give them a whirl this weekend and let me know what you think! xx