When I’m traveling or know I have a long day ahead of me and am unsure of the food situation… I need to be PREPARED. When you have food allergies or restrictions, you know being at the mercy of not having your own kitchen with you can be a challenge. So I like to keep snacks with me like these protein balls as a back-up, these firstly taste delicious, secondly are super adaptable to your preference and will keep you full until you can get some real food in! Thank you, AIP Protein Balls!
Many snacks you might buy are filled with sugar, weird fillers or allergens like nuts, eggs, and other things. And in an emergency, you gotta do what you gotta do of course… but with an easy recipe like this in your back pocket – you can prep these the night before you need them, store them in the fridge and throw them in your bag! These have lasted me a good 8 hours without melting in my purse… in NYC humidity so you should be able to carry them for a while without worrying too much.
In terms of a solid snack and where this stacks… between the protein and fat, with no added sugar (only the sugar from the 1/4 cup of banana), it’s pretty DANG SOLID. Too much sugar will leave anyone crashing later on, worse off than when they initially felt hungry in the first place. But when there’s protein and fat, it’s a much slower and efficient burn. These are my go-to travel buddies and I hope they’ll be yours too!
Keep these high protein and fat snacks with you while traveling so you always have a back-up! They're easy, delicious and will keep you energized - a favorite for travel!
- 1/4 cup mashed ripe banana
- 1/4 cup toasted coconut butter (recipe below) or sub almond butter if eating
- 1/4 cup shredded coconut
- 1/4 cup coconut flour
- 1/2 cup vanilla or neutral protein powder* (my favorite below)
- 1/2 tsp ceylon cinnamon
Mix all ingredients in a food processor.
When well-combined and the dough has formed, spoon out the dough and roll into balls.
Place on a parchment paper lined plate or tupperware and store in the fridge until ready to eat!
How to make Toasted Coconut Butter (SO EASY):
Take toasted coconut chips and mix in a food processor (as much as you can fit without over-filling) constantly until smooth. It will be a similar consistency to almond butter. Store in a jar like you would nut butter or coconut butter.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!