Customizable Nut Butter Protein Balls

Customizable Nut Butter Protein Balls (you pick your favorite flavors!)All you 13-year-old boys reading this post are probably having a field day with the title. No? Just me? Ok… 😉

Immature humor aside, there are probably at least a trillion ball recipes floating around Pinterest by now. I personally have an entire board dedicated to them because for some reason, bite-sized anything just melts my heart.

       Follow Nicole | Pumps & Iron’s board Balls & Bites on Pinterest.
Instead of giving you an exact recipe, I wanted to share a loose framework for putting together a yummy nut butter protein ball that allows you to easily customize with your favorite ingredients. When I’m making balls, I usually just wing it these days, tossing in whatever I have on hand. As long as the dry-to-wet portions are right, you can really have fun with the details. Customizable Nut Butter Protein Balls (you pick your favorite flavors!)

Customizable Nut Butter Protein Balls

Yield: 10 balls

Customizable Nut Butter Protein Balls

Ingredients

  • 1/3 c quick oats (grind them up in a food processor)
  • ½ c nut butter of choice
  • ¼ c protein powder of choice
  • 2 tbsp liquid flavor of choice (maple syrup, honey, lemon juice, agave, etc.)
  • 2 tbsp- ¼ cup add-ins of choice (shredded coconut, hemp seeds, raisins, nuts, dates, spices, etc.)
  • 1 tsp vanilla extract (optional, but I always add it)

Instructions

  1. Put everything in a food processor until combined. If you want to add in raisins or nuts, you can omit those ingredients from the food processor and roll them in afterwards to give the balls a chunky texture.
  2. If the mixture is too dry, add in a little more of your favorite liquid ingredient. Too sticky? Add in a little more oats or protein powder.
  3. Roll into two-bite balls. Store in an airtight container in the refrigerator.
http://pumpsandiron.com/2015/06/09/customizable-nut-butter-protein-balls/

Customizable Nut Butter Protein Balls (you pick your favorite flavors!)I’ll leave you with three combination examples I’ve made recently:

Lemon Coconut Almond Butter Protein Bites

  • 1/3 c quick oats, ground
  • ½ c almond butter
  • ¼ c vanilla protein powder
  • 1 tsp vanilla extract
  • Juice from 1 lemon
  • 1 tbsp hemp seeds
  • ¼ cup shredded coconut (+a little for coating)

Customizable Nut Butter Protein Balls (you pick your favorite flavors!)

Basic Protein Almond Butter Bites

  • 1/3 c quick oats, ground
  • ½ c almond butter
  • ½ c vanilla protein powder
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 tbsp hemp seeds

Customizable Nut Butter Protein Balls (you pick your favorite flavors!)

Cinnamon Raisin Almond Butter Protein Bites

  • 1/3 c quick oats, ground
  • ½ c almond butter
  • ½ c vanilla protein powder
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • ¼ c raisins

Customizable Nut Butter Protein Balls (you pick your favorite flavors!)

What are your go-to flavor combos for these types of snacks?

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No-Bake Chewy Granola Protein Bars

No-Bake Chewy Protein Granola BarsAs I mentioned when I posted that sweet potato veggie burger recipe, I’ve been on a kitchen mission lately to recreate things I regularly buy. It saves money, and it means I know exactly what is in everything I’m eating—always a nice bonus. I try to eat as little pre-packaged food as possible, but it can be tough to avoid the convenience of granola and protein bars when I’m running around in between teaching classes, getting in my own workout, and working on the blog. There are some wholesome, real-food bars out there, but for the most part, reading the ingredient labels on those things is like reading a chemistry equation. Why not just make my own? Can’t be that hard, right? Right! These are super easy. No-Bake Chewy Protein Granola BarsNo-Bake Chewy Protein Granola Bars 

No-Bake Chewy Granola Protein Bars

Yield: 8

No-Bake Chewy Granola Protein Bars

Ingredients

  • 1 cup old fashioned rolled oats
  • ½ cup protein powder (I used Healthy Skoop)
  • 1 cup pitted dates
  • ½ cup almond butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • ½ cup almonds (I used roasted almonds but raw would be perfect, too!)
  • ½ cup dried cranberries

Instructions

  1. Crush the almonds into little chunks--I did this by pulsing them in the food processor a few times. Put the dates in a food processor and blend until chopped into a big gooey, sticky ball.
  2. Mix the oats, protein powder, dates, crushed almonds and dried cranberries in a bowl.
  3. Place the almond butter, vanilla and honey in a small skillet and heat over low heat until fully combined and runny. Pour it over the dry mixture and stir together. Use your hands to make sure it’s fully combined.
  4. Line an 8” x 8” pan with parchment paper and press the mixture evenly into it.
  5. Cover and place in the refrigerator for 20-30 minutes.
  6. Lift parchment paper from the pan and cut the mixture into 8 equal bars.

Notes

Store in a Tupperware container for a couple days. If you want them to last longer, store in the refrigerator. These are a little sticky, so I’d recommend placing a small piece of parchment paper in between them when stacking for storage.

http://pumpsandiron.com/2015/01/28/no-bake-chewy-granola-protein-bars/
No-Bake Chewy Protein Granola BarsNo-Bake Chewy Protein Granola BarsNo-Bake Chewy Protein Granola Bars

As you’ve probably noticed, I’m not a huge animal-product consumer. The protein powder I used in these bars was introduced to me by a BTone client—Healthy Skoop is plant-based, and I’m really liking it! I admittedly don’t supplement my diet very often, but when I do make a morning smoothie or a recipe like this, the vanilla Healthy Skoop has been great. If you want to try it out, you can use the code PUMPS15 to get 15% off any purchase through 2/28/15 (excludes the super sampler).No-Bake Chewy Protein Granola Bars No-Bake Chewy Protein Granola Bars

Do you use plant-based protein powder or stick to whey? What’s your go-to brand? How about protein bars—what brands do you like?

Hope all you Northeast readers are staying warm and enjoyed the snow day yesterday!

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Mini Won Ton Cup Omelets

Mini Won Ton Cup OmeletsBut seriously, is it ever not time for breakfast? Pancakes for dinner, cereal for…every meal, and now mini omelets for your next party. I came up with these mini won ton cup omelets as part of my project with Nasoya, and they’re easy to make and delicious. Eat them as a snack or serve them at your next gathering—the won ton cups make them the perfect finger food!

Mini Won Ton Cup Omelets Mini Won Ton Cup Omelets

Mini Won Ton Cup Omelets

Yield: 12

Mini Won Ton Cup Omelets

Ingredients

  • 12 Nasoya Won Ton Wraps
  • 4 eggs (2 whole eggs, 2 egg whites)
  • 2 scallions, green parts chopped (discard white part)
  • ½ cup mushrooms, chopped
  • 10 cherry tomatoes, halved
  • 1 clove garlic, minced
  • ¼ cup fresh basil leaves, chopped
  • Optional:
  • ¼ cup shredded mozzarella cheese
  • 1/4 package of Nasoya Organic Firm Tofu (2-3oz)

Instructions

  1. If you're adding in the optional tofu, cut away 1/4 of the block of tofu and sandwich it between two paper towels. Apply pressure by topping it with a plate and then something heavy (a can of tomato sauce, for example). Let the liquid drain from it for 15-30 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Add a bit of extra virgin olive oil and the garlic to a skillet over medium heat. When garlic begins to turn golden, add in the mushrooms, chives and tomatoes and sauté until cooked (about 5 minutes). Add in the basil right at the end and stir until it has wilted.
  4. Beat the eggs in a bowl and stir in the sautéed vegetables (and mozzarella if you’re adding cheese). If you're adding tofu, cut your block into tiny cubes and stir those in as well.
  5. Line a lightly greased mini cupcake tin with the won ton wraps. Press a wrap in each hole, gently folding the sides to fit around the perimeter.
  6. Using a spoon, carefully dump the egg-veggie mixture into the won ton cups.
  7. Bake for 15-18 minutes. Tips of won ton wraps should be golden brown, and egg should be fully cooked.
http://pumpsandiron.com/2014/12/04/mini-won-ton-cup-omelets/

Mini Won Ton Cup Omelets mini-won-ton-cup-omelets-2Sorry for the photo overload–these were almost as fun to take pictures of as they were to eat. And speaking of which, I ate all 12 myself in two sittings if that says anything about how yummy they are. I try to only make big batches of things when I know my boyfriend is around to eat the majority of it, but he was cutting weight for his MMA fight when I concocted these little morsels DAMNIT. I ate more than half the batch for brinner (breakfast + dinner = brinner?), stored them in a tupperware container in the fridge overnight, and then popped them in the toaster oven for a few minutes the next day to snack on them throughout the morning. I thought they still tasted great after being reheated, so all you food preppers might want to add this recipe to your weekly plan!

Mini Won Ton Cup Omelets Mini Won Ton Cup Omelets

This post was sponsored by Nasoya. I was given full creative control over the content and, as always, all opinions are my own.

What’s your favorite way to eat breakfast…not at breakfast?

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