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Protein Energy Balls

Before you jump to Protein Energy Balls recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

For the most part, people have been trained to think that “comfort” foods are bad for the body and should be avoided. If your comfort food is candy or junk food this can be true. At times, comfort foods can be utterly nutritious and good for us to consume. There are some foods that actually can improve your moods when you eat them. When you are feeling a little down and need an emotional pick-me-up, test out some of these.

If you would like to fight depression, try consuming some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all loaded with omega-3 and DHA. Omega-3 fatty acids and DHA are two things that raise the quality and the function of your brain’s gray matter. It’s true: eating a tuna fish sandwich can earnestly raise your mood.

As you can see, you don’t need junk food or foods that are bad for you to feel better! Test out these hints instead!

We hope you got insight from reading it, now let’s go back to protein energy balls recipe. You can have protein energy balls using 10 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Protein Energy Balls:
  1. Take Creamy peanut butter
  2. Take Oats
  3. Take Honey
  4. You need Flax seeds coursely ground
  5. Take Chocolate chips semi-sweet or dark
  6. You need Cinnamon powder
  7. Provide Vanilla extract
  8. Use Vanilla protein powder (optional)
  9. Take Almond milk unsweetened and unflavoured
  10. Use salt
Steps to make Protein Energy Balls:
  1. In a large bowl mix together all the above ingredients until well combined. Use your hands to mix and work the dough.
  2. Combine until it comes together and almost holds.
  3. Cover the bowl with cling wrap and refrigerate for 30 to 40 minutes.
  4. Remove from refrigerator and roll into balls using your hands.
  5. Place in a container and store in the refrigerator until ready to eat.

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