Maca Protein Balls

I’ve recently discovered some new products in my endless searches for natural supplements; as some of you might know I never start a day without my Green Smoothie, which is usually laced with wheatgrass, spirulina and possibly even some vegan protein. Because of this, I am forever searching for new super green powders to try, and new ways of using them. A lovely new brand called Organic Burst came to my attention via twitter recently, and have since been making rather a large splash in the media; unsurprisingly so, since they are such a fantastic brand!! Along with their incredible Spirulina, Wheatgrass and Acai, they have a wonderful Maca powder and Baobab too – if you want to know more about each of these products and their amazing  benefits, just check them out:

I’ve never used Maca in food before and I have been doing a lot of research into the benefits of this amazing plant for the treatment of hormonal imbalances – mostly because my hormones are all over the place! Also, this amazing stuff does wonders for improving energy levels so I thought that it would be a good addition to some high energy protein balls. These little treats are the perfect pre-workout snack (eat at least 45 minutes before working out), as a post-workout treat, or even as a high energy snack during long endurance training – I am looking to all my fellow triathletes and runners here! Or when you just want something sweet, of course.

Maca Balls

Maca Protein Date Balls

8 pitted medjool dates

1/4 cup dried cranberries

1/4 cup ground almond

1/2 cup mixed nuts and seeds of your choice

1/4 cup dessicated coconut (plus extra for dusting)

3 tbsp chia seeds

3 tsp Organic Burst Maca Power

1 large scoop of Pure Whey isolate (you can use a vanilla or chocolate protein powder but results may vary)

2 tbsp coconut oil (I use Lucy Bee as I think it’s the best!!)

1 tbsp Nut Butter (any one you like, I use hazelnut)

You can add a tablespoon or 2 of pure honey if you like but the dates are pretty good on their own and if you are using a flavoured protein then you definitely don’t need extra sweetener.

Easy as pie, chop the dates as finely as you possibly can – this can be tricky as they are extremely sticky things, but it does work. put the coconut oil and nut butter in a cup and heat in a microwave for 30 seconds, mix everything together in a large bowl. Add some dessicated coconut to a small bowl and put aside. Using a tablespoon, scoop out individual servings of the mixture, roll into balls, cover in coconut and place on a tray or in a tuppaware and then place in the freezer until ready to eat.

When it comes to eating them you will need to remove from the freezer and leave them out to thaw for a few minutes first. If patience is not your strong point, move to the fridge once they’ve set and they will be easier to eat on the go.

For AMAZING MACA and all the other Organic Burst Products see or email


Sweet Potato & Dark Chocolate Protein Cookies

I’m testing protein recipes at the moment and I think I’ve found a few winners. This is the first of many and I hope you like them. This time I stole a recipe from the Civilised Caveman and added a touch of spice to it. So BIG thanks to the man behind my favourite man-made Paleo blog!  I am really loving testing out all his recipes at the moment. Right, so; this one is a little different, they come out quite soft and squishy and keep pretty well for about 3 days in an airtight container in the fridge.

protein sweet potato cookie

  • 2 medium sweet potatoes
  • 1/4 cup coconut flour
  • 1/4 cup protein powder (preferably pure whey isolate or Vanilla Sunwarrior, but you could use any vanilla (be warned, the outcome may differ )
  • 1/3 cup coconut cream (melted if its hard – some are more creamy)
  • 2 tbsp of almond butter (or any other nut butter you fancy)
  •  5 eggs
  • 2tsp vanilla
  • 1/4 cup honey or date syrup
  • 2 tsp cinnamon
  • 3 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tbsp of stem giner – finely diced
  • 1 tsp baking powder
  • 1 cup of dark chocolate of your choice chopped up into tiny pieces!

Heat oven to 200 degrees, slice each sweet potato in half and bake in the oven for 40 minutes. Leave to cool and then scoop the flesh out into a bowl and throw the skin away.

Turn oven down to 180, line a large baking tray with baking parchment.

Mix all the ingredients EXCEPT the chocolate in a large bowl until thoroughly mixed. Fold in the chocolate chips well. Using a tablespoon, scoop the mixture onto the baking tray, stick them in the oven for 12 – 15 minutes.