I told you I was going to have a Meatless Monday and 1 vegan day a week. Yep, here we go…
I made these vegan, vegetarian and gluten free Peanut Butter & Quinoa Protein Balls the other day. Yum and made with yams…
I also made Pesto No Pasta Spaghetti the same day and will post the recipe shortly. Alex tried it, said it’s healthy and proceeded with his Thai takeout. LOL. He is not as much of a health nut like me, but still super healthy.
Anyways, these protein balls were inspired by the numerous amount of emails I’ve been receiving from my awesome readers. Many of you are training and working out, so I thought you would appreciate this Protein Balls recipe. Great as a pre- and/or post workout snack.
I didn’t cook quinoa on purpose to avoid extra step and just out of curiosity. Being a gentle whole grain, I was pretty sure quinoa will start cooking as soon as it’s soaked. And I wasn’t wrong.
Due to my busy mommy schedule, I left the mixture in a fridge for 2 days before rolling into balls and most of the quinoa grains were cooked. Love it! Now, you still have to cook yams. I wouldn’t try to skip this step…
Feel free to use any vegetarian source protein powder. Just be aware that the colour of the balls might change depending on the powder you use.
- 1 cup almonds, raw
- 1/2 cup dates, pitted
- 1/4 cup quinoa, dry
- 4 scoops (80 g) brown rice or any vegetarian protein powder
- 1/2 cup yams, cooked
- 2 tbsp peanut butter or Better than PB
- 1/2 cup water,warm
- Cook yams in the oven: wash 1 yam, place in a baking dish, cover with foil and bake for 30 minutes at 375 F degrees. Peel. You can make it in a microwave but I don't cook in microwave. Alternatively, you can boil or cook yams in steamer/slow cooker etc.
- In a food processor add almonds, dates and quinoa and grind into coarse pieces.
- Add the remaining ingredients and process until combined.
- Cool down the mixture in the refrigerator for an hour or so. Using a tablespoon scoop some of the mixture and form balls.
- Refrigerate for up to a week. Freeze for up to a month, thaw for 5 minutes before eating.
Servings Per Recipe: 20 balls
Amount Per 1 Ball:
Total Fat: 4.5 g
Cholesterol: 0.0 mg
Sodium: 3.5 mg
Total Carbs: 8.2 g
Dietary Fiber: 2.0 g
Protein: 5.7 g
WW points+: 2