We need to talk about snacks. Healthy snacks. My metabolism is still through the roof, despite being far more sedentary now I’m back at work. Speaking of work, the job I’m doing is based in a remote location which means I would need to drive to get food if I don’t take it to the office. So every morning, I schlepp into work with all my work supplies, plus another bag with all my food for the day – morning tea, lunch, afternoon tea and extras, just in case.
Snacks, for me, comprise of fruit, maybe some carrot sticks and hummus and then something that’s high in protein. Boiled eggs are good for that. And so are protein balls. You can buy them at the supermarket for $3 a pop. Or make about 20 at home for about 50c each, whilst also knowing exactly what’s going in your mouth.
I adapted this recipe from one I found online. It makes about 20 balls, which keep in the fridge for weeks.
Almond & Cranberry protein balls
- 1/2 cup hulled tahini
- 1/3 cup malt rice syrup (you can also use hoey, but I find it too sweet)
- 3/4 cup LSA
- 1 cup dried cranberries
- 1 cup almonds, roughly chopped
- 1 cup desiccated coconut
Combine all ingredients except coconut. Mix until you have a consistency that you can roll in your hands. Roll into walnut sized balls then roll in coconut. Store in the fridge.
Here’s a handy tip. Put on a pair of disposable glove to blend the mixture. It’s a bit tricky to stir with a spoon or spatula, so getting your hands into it does a better job. And, rolling the mixture is pretty mucky too, so the gloves keep your hands clean. I also wear disposable gloves when pulling apart a BBQ chook, handling beetroot or mixing turmeric into anything. So much easier