Hey, hey! I’m about to head into the kitchen to make some stuffing for Friendsgiving tonight (using this recipe). So excited! I love trying new recipes. It’s actually going to be the first time I’ve ever made stuffing (I think). It can’t be that hard, though, right? I’ll let you know how it goes.
I absolutely LOVE Thanksgiving! A couple weeks ago Kevin forced me to answer what my favorite holiday was between Christmas and Thanksgiving and I only had like, 3 seconds to answer. I blurted out Thanksgiving, which surprised ME even. Because I LOVE Christmas. I just love food so much, and I love family, and I love football. It all comes together on Thanksgiving and what can be better than that?
Okay, enough with Thanksgiving. Onto protein balls. Which I’ve actually renamed protein bites, because…well it’s just more flattering. My humble opinion.
These are yummy! I personally like them with almond butter, but I think Kevin prefers peanut butter. You can use cashew butter even! Yum! A lot of the energy bites you see have dates in them and I can’t tolerate dates. They hurt my stomach if I have more than one.
The consistency will change depending on how runny your nut butter is. Adjust the oats and/or nut butter by a tablespoon at a time until the consistency works for you. Have fun with it and taste test along the way.
I like these as a mid-afternoon treat, post workout, or just when I’m on the go and need something healthy and quick.
Chocolate Chip Protein Bites
3/4 cup slivered almonds
1/2 cup almond butter
1/2 cup rolled oats
1/4 cup ground flaxseed
1 scoop protein powder (I used Sunwarrior vanilla)
1/3 cup honey
1/4 cup mini chocolate chips
2-3 T. shredded coconut (more for dusting at the end)
Directions: Throw everything except for the chocolate chips into the food processor. Pulse until it all comes together into a big ball. Then toss in the chips and pulse a few times until incorporated. Refrigerate for a couple of hours. Use a tablespoon to roll the dough into perfectly sized bites. Roll in extra shredded coconut. Place on plate. Repeat. Then, refrigerate for up to a week. I like to put them into a ziplock and freeze them. They last about 2-3 months that way, and taste great frozen! I eat them straight out of the freezer. Or, I pop them into our lunches and they’re perfectly defrosted at lunch time.