No matter how many times I think I’ve come up with all the protein ball recipes possible, inspiration hits! I just love protein balls because they are so easy to toss together with whatever extra ingredients you have on hand. I especially love that I don’t have to be super precise in measuring because, hey, sometimes eyeballing it makes cooking so much more fun!
As you guys might remember, I’m a fan of seed cycling and still trucking along with them in an attempt to balance my crazy hormones. Without turning this into a high school health education class, the basic concept of seed cycling is simply to consume flax, pumpkin, sesame, and sunflower seeds at specific times during the menstrual cycle to promote hormone balance. Women have different hormones that are dominant throughout the month and the seeds are suppose to help to keep your levels balanced (aka keeping annoying monthly hormonal side effects at bay). After using this protocol for several months now, I can say I’m a big believer, especially since when I slack on the flax, I have a rough month, hormone-wise!
It’s not difficult to add seeds to my diet, but I often get stuck in a rut and eat the same breakfast again and again, which, honestly, just gets boring – hence, my love for this new recipe! Protein balls are super easy to prep and pack, so no matter how busy my day gets, I know I’ll get my seeds in for the day. Even if you’re not into seed cycling, these protein balls are still packed full of healthy fats that give you a well-balanced snack on-the-go. Give them a try and let me know what you think!
- 1/2 cup almond butter, smooth
- 1/2 cup shredded coconut
- 1/3 cup ground flaxseed
- 1/3 cup pumpkin seeds
- 1/3 cup your choice of protein powder
- 1 tbsp coconut oil, melted
- 1 tbsp honey
Directions: Combine ingredients in food processor until semi-smooth and no large chunks remain. Roll batter into 1-inch balls. Enjoy immediately or store in the refrigerator for up to a week.
Makes 10 balls
Macros: 8P 9C 14F