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Do Cranberries and Pumpkin Seeds Help an Enlarged Prostate?

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Cranberries and pumpkin seeds are put to the test for benign prostatic hypertrophy.

More than 50% of men in their 50s and at least 70% of men over age 60 suffer from benign prostatic hypertrophy, or BPH, otherwise known as enlarged prostate. This can result in burdensome lower urinary tract symptoms, such as having to get up frequently at night to pee. While current medical treatments are clinically effective, side effects and low compliance rates compromise their efficacy. Symptoms include sexual dysfunction, high-grade prostate cancer, and depression. No wonder there’s poor compliance. And when medication treatment fails, surgical procedures—such as transurethral resection of the prostate—are considered. There has got to be a better way.

Population studies suggest that low intake of animal protein and high intake of fruits and vegetables may be protective, but this is not just about cutting down on any animal protein. Eggs and poultry seem to be the worst, along with refined grains, but no association was found for red meat or dairy. Population studies aside, are there any foods that have been put to the test? In fact, there have been more than 30 randomized controlled trials on the herb saw palmetto. And it’s been found to be…totally useless.

Evidently, cranberries were used by Native Americans to treat urinary ailments. Were they effective? You don’t know until you put them to the test. Study participants consuming about a teaspoon a day (around 3 g) of powdered whole cranberries—not those sugary, oily “craisins”—experienced significant improvements in BPH symptoms, quality of life, and all urination parameters.

So, we know a teaspoon works, but what about a third of a teaspoon or a sixth of a teaspoon? They also helped, as you can see below and at 2:05 in my video Natural Dietary Treatments for Enlarged Prostate BPH. (The results from the one teaspoon of powdered cranberries in the previous study are represented by the bottom green line.)

Now, this study (with the graph) used a supplement, because it was funded by the supplement company, but the supplement is just straight cranberry powder. So, you might as well buy it in bulk for much cheaper and just add it to a smoothie or something.

What about a tastier option, like drinking purple grape juice? No benefit whatsoever.

Previously, I’ve talked about the use of flaxseeds, which may have a therapeutic efficacy comparable to that of commonly used drugs—and only good side effects. So, what about other seeds? Pumpkin seeds have evidently been used for centuries in folk medicine as a remedy for prostate disorders, and in a petri dish, they can cut the growth of BPH prostate cells in half, as you can see below and at 2:48 in my video.

Scientists have also injected pumpkin seed extracts into rabbits, but what about people?

Pumpkin seed oil appears to help with prostate issues. When pitted head-to-head against the drug Prazosin, it seemed to work as well as the pill. The same thing happened when it went head-to-head against the drug Terazosin. But what the study didn’t have was a placebo group. It would have been nice to see how well the pumpkin seed oil supplement did against placebo. Or better yet—whole pumpkin seeds. In fact, there is such a study! More than a thousand men were randomized to take either pumpkin seed extract, a placebo, or just about a tablespoon a day (about 7.5 g) of plain pumpkin seeds.

The study was funded by the drug company that made the supplement, but the supplement flopped; it was no better than placebo. The pumpkin seeds themselves, however, did work. The supplement appeared to reduce symptoms, but not better than placebo. However, just the plain old seeds did. So, it wasn’t just some compound extracted from the oil. In fact, we’ve since learned that even an oil-free extract seemed to work. The bottom line, the researchers concluded, is that pumpkin seeds could be recommended for patients with mild-to-moderate BPH symptoms. This conclusion was echoed by the European equivalent of the U.S. Food and Drug Administration: Pumpkin seeds can be used to relieve lower urinary tract symptoms related to an enlarged prostate after more serious conditions have been ruled out by a medical doctor.

Doctor’s Note

The flaxseed video I mentioned is Flaxseeds vs. Prostate Cancer.

What about cranberries and prostate cancer? See Cranberries vs. Cancer.

Can Cranberry Juice Treat Bladder Infections? Watch the video to find out.



Benefits of Eating More Sardines on Keto (Ketogenic Diet) – Dr. Berg

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Check out My FREE Healthy Keto Acceptable Foods List 👉 https://drbrg.co/45lP1HD

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DATA:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4836051/
Part 2: https://www.youtube.com/watch?v=STZg0R7p_NM
• Sardines (DHA) – 788mg / 85g
• Sardines (EPA) – 742mg / 85g

• Tuna (DHA) – 57mg / 56g
• Tuna (EPA) – 41mg / 56g

Sardines have 13x higher DHA than the Tuna.
Tuna has 18x higher EPA than the Sardines.

Download Keto Essentials
http://bit.ly/2DH0d6o

In this video, Dr. Berg talks about the reason why you should add more sardines to your ketogenic diet plan. Sardines are one of the best food you can consume if you are doing keto because it has healthy fats, a good amount of protein and it is loaded with nutrients especially omega 3 fatty acids.
• Pacific Wild Caught
• EPA/DHA
• D3/B12
• Calcium Phosphorus
• Selenium/Zinc
• B Vitamins

Dr. Eric Berg DC Bio:
Dr. Berg, 56 years of age is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of The New Body Type Guide and other books published by KB Publishing. He has taught students nutrition as an adjunct professor at Howard University. He no longer practices, but focuses on health education through social media.

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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

#keto #ketodiet #weightloss #ketosis

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Ellie and Alex Try Fruit Drinks | Healthy Eating for Children

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Ellie and Alex try fruit drinks and learn that eating actual fruits provides our bodies with necessary vitamins and nutrients, unlike fruit-flavored candies. It’s a playful reminder for kids to include more fruits in their diet for better energy levels and overall performance in their activities.

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Smashed Salmon Broccoli Rice Bowls (Sheet Pan Dinner)


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Spicy Smashed Salmon Broccoli Rice Bowl is a quick, 30-minute, protein-packed dinner made with roasted salmon, broccoli, rice, and a creamy spicy sauce.

Smashed Salmon Broccoli Rice Bowls

Salmon Broccoli Rice Bowl

My photographer shared this Salmon Broccoli Rice Bowl, a dinner she’s been making for her family, and I loved its simplicity, so I turned it into an easy sheet pan meal. The salmon and broccoli bake together, then the salmon is smashed over the rice and topped with spicy mayo. Minced garlic and lemon is added to the spicy mayo for a brighter, more flavorful twist. If you love easy salmon dinners, check out my salmon recipes and sheet pan dinner recipes for more weeknight meal ideas.

Why This Sheet Pan Salmon Recipe Works

Gina @ Skinnytaste.com

Smashing the salmon helps the sriracha mayo evenly coat the rice and fish, making each bite flavor-packed. It’s similar to my Spicy Canned Salmon Rice Bowl minus the smashing.

  • Minimal prep: Use pre-cut broccoli and leftover rice to save time.
  • Easy sheet pan dinner: The salmon and broccoli cook together on one pan for minimal prep and cleanup.
  • Packed with nutrition: Each bowl is rich in protein, fiber, and heart-healthy omega-3 fatty acids.
  • Fast: It only takes 15 minutes to cook the salmon and broccoli, making it the perfect meal on a busy night.
  • Great for meal prep: The components can be made ahead and assembled for easy lunches and dinners throughout the week.
  • Customizable: Swap the rice, adjust the heat level, or add extra vegetables to make it your own.

 

Gina signature

Ingredients You’ll Need

Here are all the ingredients for this easy spicy smashed salmon broccoli bowl recipe. See the recipe card below for the exact measurements.

Salmon Broccoli Rice Bowl ingredients

  • Salmon fillets: I prefer to buy fresh, wild-caught salmon from my local fishmonger. If you don’t live near the coast, buy frozen salmon and thaw it in the fridge the day before cooking. If the fillets still have skin, remove it with a sharp knife.
  • Garlic oil: Extra virgin olive oil, kosher salt, black pepper, and minced garlic coat the fish and broccoli.
  • Garlic-sriracha mayo: Light mayo, sriracha, garlic, lemon juice
  • Lemon: Sliced lemons infuse the fish with flavor as it bakes.
  • Broccoli: Buy a bag of broccoli florets to save time.
  • Jasmine rice: Cook jasmine rice in the Instant Pot or on the stove, or buy frozen rice if you don’t have time to cook it.
  • Black and white sesame seeds for garnish

How to Make Salmon Broccoli Rice Bowls 

If you’re reheating leftover rice, put an ice cube on top before microwaving. They’ll steam the rice, making it soft and fluffy. Check the recipe card at the bottom for printable instructions.

  1. Garlic oil: Mix the olive oil, garlic, salt, and pepper in a small bowl.
  2. Sriracha mayo: Combine the mayonnaise, sriracha, minced garlic, and lemon juice.
  3. Bake the salmon and broccoli: Place the fish and broccoli on separate sides of a parchment-lined sheet pan, and drizzle the garlic oil over the broccoli. Brush it onto the fillets and top each with a lemon round. Bake at 400°F for 15 minutes. 
  4. Assemble the salmon rice bowls: Put rice in each bowl, then add salmon and broccoli. Mash the salmon into the rice with the back of a fork. Top with sriracha mayo and sesame seeds.
Smashed Salmon Broccoli Rice Bowls

Variations

  • Fish swaps: Replace salmon with a thick, flaky white fish like cod or flounder.
  • Broccoli: Use cauliflower instead.
  • Rice options: Swap jasmine for brown rice or quinoa. 
  • Keep it low-carb by serving the fish over cauliflower rice.
  • Add extra veggies, such as edamame, cucumber, or avocado, as toppings. 
  • Garnish: Substitute sesame seeds with furikake or nori, or top with green onions.

Storage

  • Refrigerate everything for up to 3 days. You can store it all separately or portion it into individual containers of salmon, broccoli, and rice for meal prep. Keep the sriracha mayo in separate small containers.
  • Reheat: Microwave the bowls for about a minute, then top with spicy mayo. If you prefer not to microwave fish, air fry the filets for 3 to 5 minutes at 350°F or heat them in the oven or on the stove until warm.
Salmon Broccoli Rice Bowl

More Sheet Pan Salmon Recipes You’ll Love

Looking for more one-pan recipes with salmon? Try one of these recipes:

Skinnytaste High Protein cookbook protein

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Yield: 4 servings

Serving Size: 1 bowl

  • Preheat the oven to 400°F, and adjust the oven rack to the middle position. Line a large sheet pan with parchment paper.

  • In a small bowl combine the oil with garlic, salt and pepper and stir to mix. Combine sriracha mayo ingredients with remaining ½ teaspoon lemon juice.

  • Add salmon filets to one side of the sheet pan, and the broccoli on the other side. Toss 1 tablespoon of the garlic oil with the broccoli, and brush the remaining on the salmon. Top each filet off with a lemon round.

  • Bake at 400° for 15 minutes until the salmon is cooked through and the broccoli is crisp, tender.

  • Add ½ cup cooked rice to each bowl. Top off with a filet of salmon and a heaping ¾ cup steamed broccoli florets. Using the back of a fork, smash/flake the salmon into the rice.

  • Drizzle the sriracha mayo over the bowls and garnish with black and white sesame seeds.

Last Step:

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Serving: 1 bowl, Calories: 448.5 kcal, Carbohydrates: 32 g, Protein: 33 g, Fat: 19.5 g, Saturated Fat: 3 g, Cholesterol: 81 mg, Sodium: 534 mg, Fiber: 4 g, Sugar: 3 g

Strawberry Smoothie (4 Ingredients, No Ice!)


After testing this strawberry smoothie with every liquid in my fridge — almond milk, regular milk, even water — orange juice won by a landslide. The result is a thick, creamy, cafe-worthy smoothie made with just 4 ingredients in under 5 minutes. If you’ve been searching for the perfect strawberry smoothie recipe, this is the one I come back to again and again.

Strawberry smoothie in a glass.

This strawberry smoothie is thick, creamy, and bursting with fresh berry flavor — no ice needed. Made with just frozen strawberries, a banana, Greek yogurt, and orange juice (the secret to that cafe-worthy taste), it comes together in under 5 minutes. It’s naturally high in protein and vitamin C, making it a perfect quick breakfast or post-workout refuel.

Why You’ll Love This Strawberry Smoothie

  • No ice needed: Frozen strawberries and banana create a thick, creamy texture all on their own — no watered-down flavor.
  • Only 4 ingredients: Nothing obscure or expensive. You probably have everything in your kitchen right now.
  • Protein-packed: Greek yogurt adds 9g of protein per serving, and it’s easy to boost even more with a scoop of protein powder. I make this at least twice a week as my go-to post-workout smoothie.
  • Cafe-worthy taste at home: OJ is the unexpected hero, bringing a brightness and natural sweetness that milk simply can’t match.
Smoothie ingredients in Vitamix.

Ingredient Notes

  • Frozen strawberries: Use whole frozen strawberries straight from the freezer for the thickest texture. Fresh strawberries work too — just add ½ cup of ice to compensate.
  • Banana: Half a medium banana adds natural sweetness and creaminess. Use a frozen banana for an even thicker smoothie. No banana on hand? Double the yogurt instead.
  • Greek yogurt: Plain nonfat Greek yogurt adds tang, protein, and creaminess. Vanilla yogurt works if you prefer it sweeter. For a dairy-free option, swap in coconut yogurt.
  • Orange juice: THE secret ingredient. Use 100% orange juice (not from concentrate preferred). I tested this with almond milk, regular milk, water, and orange juice. The OJ version won every single time — it adds a natural sweetness and brightness that takes this from good to cafe-worthy. Start with 1 cup and add more to thin it out.

How to Get the Best Texture

If you’ve ever wondered how to make a strawberry smoothie that’s perfectly thick and creamy, these tips make all the difference.

  • Blending order matters: Add the liquid first, then yogurt, then banana, then frozen strawberries on top. This helps the blades catch the liquid and pull everything down smoothly.
  • Frozen fruit is the key: Frozen strawberries make the smoothie thick and cold without ice. If you only have fresh, freeze them for at least 2 hours first, or add ½ cup of ice. Frozen fruit creates thickness by trapping air during blending — the ice crystals act like tiny paddles that incorporate air, which is why frozen fruit gives a creamier result than fresh fruit plus ice.
  • Control the thickness: This smoothie comes out THICK. Add OJ a splash at a time to reach your preferred consistency. For a smoothie bowl, use less liquid.
  • Blender tip: A high-speed blender works best, but any blender will do — just stop and scrape down the sides as needed.
Strawberry smoothie being poured into a glass.

Variations

  • Protein shake: Add a scoop of vanilla or unflavored protein powder for 20+ grams of protein per serving. I use whey, but plant-based works great too. Check out my protein smoothie for another high-protein option.
  • Tropical twist: Swap half the strawberries for frozen mango or pineapple for a frozen strawberry smoothie with a tropical vibe.
  • Green smoothie: Add a handful of baby spinach — you won’t taste it. The OJ masks any green flavor completely.
  • Dairy-free: Skip the yogurt and use an extra half banana instead. The OJ keeps this healthy strawberry smoothie dairy-free naturally.
  • Boost the fiber: Add 1 tablespoon of ground flax or chia seeds for extra fiber and staying power.
  • Nut butter: Stir in 1 tablespoon of peanut or almond butter for added richness and healthy fats.

Want more banana flavor? Try my Strawberry Banana Smoothie — it’s a whole different vibe.

Storage and Meal Prep

  • Refrigerate: Pour into an airtight jar filled to the brim (minimizing air prevents browning) and store for up to 24 hours. Give it a good shake or re-blend before drinking.
  • Freeze: Pour into ice cube trays or freezer bags and freeze for up to 3 months. Re-blend with a splash of OJ when ready to enjoy.
  • Meal prep hack: Pre-portion frozen strawberries, banana chunks, and yogurt into freezer bags. In the morning, just dump a bag into the blender, add OJ, and blend. Saves 5 minutes on busy mornings. Check out more meal prep ideas for easy breakfasts.
Strawberry smoothie in a cup.

Frequently Asked Questions

What liquid is best for a strawberry smoothie?

I’ve tested this strawberry smoothie with almond milk, cow’s milk, water, and orange juice — and orange juice wins every time. It adds natural sweetness and a bright, cafe-worthy flavor that milk can’t replicate. If you prefer a milder taste, unsweetened almond milk is my second choice.

Can I make a strawberry smoothie without banana?

Yes! Skip the banana and double the Greek yogurt to ½ cup total. The smoothie will still be creamy and thick, just with a more intense strawberry flavor. You can also add a tablespoon of nut butter for extra creaminess.

Is a strawberry smoothie healthy?

Absolutely. This strawberry smoothie has about 214 calories per serving with 9g of protein from the Greek yogurt, 4g of fiber, and a full day’s worth of vitamin C from the strawberries and OJ. It’s naturally sweetened with fruit — no added sugar needed.

Should I use fresh or frozen strawberries?

Frozen strawberries work best — they make the smoothie thick and cold without needing ice, which can water it down. If you only have fresh, freeze them for at least 2 hours before blending, or add ½ cup of ice.

How do I make a strawberry smoothie thicker?

Use frozen fruit (both the strawberries and the banana), reduce the amount of liquid, and add Greek yogurt. You can also add a tablespoon of chia seeds or ground flax, which thicken as they absorb liquid. For a super-thick smoothie bowl consistency, use only ½ cup OJ.

Can I add protein powder to this smoothie?

Yes! Add one scoop of vanilla or unflavored protein powder to boost the protein to 25–30g per serving. I use whey protein, but plant-based protein powder works just as well. Add a splash more OJ if the smoothie gets too thick.

Love smoothies? Check out my 100+ Healthy Smoothie Recipes for more ideas, or browse my favorite high-protein breakfast recipes and healthy breakfast ideas for more easy morning meals.

  • Place all ingredients into a high-speed blender and mix on high until smooth.

  • Option to add a little bit more orange juice depending on how thick/thin you like your smoothies.

  • Serve immediately.

  • OJ thinning: This smoothie comes out thick! Add OJ a splash at a time until you reach your preferred consistency.
  • Protein boost: Add a scoop of vanilla or unflavored protein powder for 20+ grams of protein per serving.
  • Skyr swap: For even more protein, try Skyr yogurt instead of regular Greek yogurt.
  • Dairy-free option: Skip the yogurt and use an extra half banana. The OJ keeps this smoothie dairy-free naturally.

[adthrive-in-post-video-player video-id=”yMRKXv42″ upload-date=”2019-03-04T00:00:00.000Z” name=”Classic Strawberry Smoothie” description=”Wake up to this refreshing Strawberry Smoothie recipe. With just 4 basic ingredients you can have cafe-worthy healthy strawberry smoothie ready to go!”]

Calories: 214 kcal, Carbohydrates: 45 g, Protein: 9 g, Fat: 0 g, Fiber: 4 g, Sugar: 34 g

Nutrition information is automatically calculated, so should only be used as an approximation.



What’s In My Fridge? (For Fat Loss!)

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During pregnancy Increase baby’s weight.. protein-rich foods #shorts #baby #pregnancy

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During pregnancy Increase baby’s weight.. protein-rich foods #shorts #baby #pregnancy
During pregnancy, protein-rich foods help your baby grow strong & healthy 🍼💛
Include eggs, pulses, nuts, dairy & lean meat to support healthy weight gain for your little one!..

..
..

(In pregnancy,protein foods,baby,weight gain)

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Peanut Butter Protein Balls (No Food Processor!)


I’ve been making peanut butter protein balls since before Fit Foodie Finds even launched in 2010 — they were my go-to grab-and-go snack in college and an absolute lifesaver postpartum with baby Gus. After 15+ years of rolling these protein balls, this is the recipe I come back to every single time.

These protein balls pack 9g of protein per ball, require NO food processor, and come together in about 20 minutes with just 6 pantry-friendly ingredients. They taste like peanut butter cookie dough, and I almost always have a bag stashed in my freezer because hanger can strike at any moment.

These peanut butter protein balls are made with just 6 ingredients — peanut butter, oats, protein powder, chia seeds, honey, and mini chocolate chips — and pack 9g of protein per ball. No food processor needed; just stir, scoop, and roll. They’re perfect for meal prep, post-workout snacking, or taming mid-afternoon hanger.

A stack of peanut butter protein balls

Why You’ll Love This Peanut Butter Protein Balls Recipe

  • 9g of protein per ball: Each bite is packed with protein from a combo of protein powder and peanut butter — enough to actually keep you full between meals.
  • No food processor required: While most competing recipes need a food processor (especially date-based ones), this is a one-bowl, stir-and-roll situation. Less cleanup, more snacking.
  • Only 6 ingredients: Everything comes from the pantry — no specialty items, no obscure health-food-store runs.
  • Meal prep MVP: Freeze a batch and they’ll keep for 3 months. I always have a bag of these in my freezer, and my nephews now expect protein balls every time they visit.

Here’s what goes into these peanut butter protein balls and why each ingredient matters.

  • Drippy peanut butter: Natural peanut butter with oil on top adds the moisture these balls need to hold together without a food processor. Conventional PB with added oils works too, but avoid PB powder — it’s too dry for this method.
  • Protein powder: Type matters more than brand. Plant-based and collagen powders blend smoothly, while whey can turn chalky if you use too much. I’ve tested Garden of Life Plant-Based and Vital Proteins Vanilla Collagen extensively — both work beautifully. Use 1/3 cup as written for plant-based; if using whey or collagen, you may need an extra 2–3 tablespoons of powder and less water. Check out my full protein powder guide for more recommendations.
  • Rolled oats: Add fiber, a slight chew, and act as a binder to soak up extra moisture. Use certified gluten-free oats if needed.
  • Chia seeds: A fiber and omega-3 boost in every bite. They also absorb liquid and help the balls hold their shape.
  • Honey: Both the sweetener and the glue that holds everything together. Sub maple syrup for a vegan version.
  • Mini chocolate chips: Because peanut butter + chocolate is the ultimate combo. Swap for vegan chips or chopped dark chocolate if you prefer.

How to Pick the Best Protein Powder for Protein Balls

Not to scare you, but the type of protein powder you use will dictate how chalky your protein balls turn out. Here’s what I’ve learned after years of testing.

  • Plant-based protein powder: Blends the smoothest in no-bake recipes. Slightly sweet with a great texture. My go-to is Garden of Life Raw Organic Protein.
  • Collagen powder: My personal favorite — smooth, creamy, and no fake-sugar taste. Vital Proteins Vanilla Collagen works beautifully. You may need 2–3 extra tablespoons of powder.
  • Whey protein: Works but can make balls chalky or dry if you’re not careful. Add water by the teaspoon and start with less powder.
  • Avoid: Protein powders heavy on stevia — they tend to leave a bitter aftertaste in no-bake recipes.

For a deeper dive, check out my top protein powder recommendations for baking, smoothies, and everything in between.

Substitutions and Variations

  • Nut butter swaps: Cashew butter, almond butter, or sunflower seed butter (for a nut-free option). Make sure it’s drippy!
  • Sweetener swaps: Maple syrup (makes it vegan), agave, or date syrup all work here.
  • Chocolate chip alternatives: Vegan chocolate chips, cacao nibs, chopped dark chocolate bar, white chocolate chips, or skip entirely.
  • Fun add-ins: Shredded coconut, chopped nuts, mini M&M’s, pumpkin seeds, raisins, dried cranberries, hemp seeds, or ground flaxseed.
  • Flavor variations: For chocolate PB, add 2 tablespoons cocoa powder. For coconut PB, add shredded coconut and swap honey for maple. For trail mix, add chopped nuts and dried fruit.
  • Make it vegan: Swap honey for maple syrup, use vegan chocolate chips, and choose a plant-based protein powder.
  • For a chocolate twist, try my Chocolate No-Bake Peanut Butter Balls.

Tips for Perfect Peanut Butter Protein Balls

  • Use drippy peanut butter: This is the #1 make-or-break tip. Natural PB with oil on top is ideal. Stir it well before measuring.
  • Add water by the teaspoon: Moisture levels vary depending on your PB and protein powder. Add 1 teaspoon at a time until the dough holds together when squeezed.
  • Use a cookie scoop: A 1-tablespoon scoop ensures uniform size and uniform macros per ball.
  • Wet your hands: If the dough sticks, dampen your palms slightly before rolling.
  • Chill if too soft: If balls are too soft to hold their shape, pop the dough in the fridge for 15–20 minutes before rolling.

Troubleshooting

  • Balls won’t stick together: Add 1 teaspoon of water at a time. Check that your PB is drippy (not dry or thick). Honey also helps bind — don’t reduce it.
  • Mixture is too wet or sticky: Add a tablespoon of oats or protein powder. Chill the dough before rolling.
  • Balls taste chalky: Usually the protein powder. Try a plant-based or collagen powder instead of whey. Adding a touch more honey also helps mask chalkiness.
  • Balls are crumbly after chilling: The dough needed more moisture. Pull them out, crumble back into the bowl, add water 1 teaspoon at a time, and re-roll.

These peanut butter protein balls store beautifully — here’s how I keep them fresh.

  • Refrigerator: Store in an airtight container for up to 1 week.
  • Freezer (my preferred method): Line a baking sheet with parchment paper and place balls in a single layer. Freeze for 2 hours (this prevents them from sticking together). Transfer to a gallon-size freezer bag, remove excess air, and freeze for up to 3 months.
  • From frozen: Eat straight from the freezer (they’re great slightly firm!) or thaw on the counter for 5–10 minutes.

More Protein-Packed Snack Recipes

How much protein is in each peanut butter protein ball?

Each ball has approximately 9g of protein, depending on the protein powder you use. That’s more protein per ball than most competing recipes, which average 5–6g.

Can I make protein balls without protein powder?

Yes! Skip the protein powder and add an extra 1/3 cup rolled oats. The balls will have less protein (around 4–5g per ball) but will still be delicious and hold together well.

Can I use powdered peanut butter instead of regular peanut butter?

I don’t recommend it for this recipe. Powdered PB lacks the fat and moisture that helps the balls bind without a food processor. If you want to use it, you’d need to add significantly more liquid and the texture will be different.

Are these protein balls gluten-free?

They can be! Use certified gluten-free oats and check that your protein powder is gluten-free. The rest of the ingredients are naturally gluten-free.

Why do my protein balls taste chalky?

It’s almost always the protein powder. Whey-based powders tend to be chalkier in no-bake recipes. I recommend plant-based protein powder (like Garden of Life) or collagen powder (like Vital Proteins Vanilla) for the smoothest texture. Adding a teaspoon or two of water also helps.

Can I make these with kids?

Absolutely! This is a great recipe for kids because there’s no cooking involved — just mixing and rolling. My nephews love making them, and now they expect a batch every time they visit.

  • Place peanut butter, protein powder, rolled oats, chia seeds, honey, and mini chocolate chips into a medium bowl.

  • Use a wooden spoon or your hands to mix the dough together. At this point, begin to add water by the teaspoon.

  • Depending on how drippy your peanut butter is, you’ll need to add more or less water. The water not only helps moisten things so your balls hold shape, but they actually help your balls become less chalky.

  • Use a 1 tablespoon cookie scoop to scoop dough into your palms. Roll into balls until all dough is gone. You should get somewhere between 14-16 balls.

  • Store in the refrigerator for up to a week or in the freezer for up to 3 months.

  • Protein powder: All protein powders are different and might require a different amount of water. If you use a whey or collagen-based protein powder, you will likely need more than 1/3 cup. We tested with Bulletproof Vanilla Collagen Protein Powder and Vital Proteins Vanilla Protein Powder and needed to use an extra 2.5 tablespoons of protein powder and no water.

[adthrive-in-post-video-player video-id=”odhecXQt” upload-date=”2020-04-12T00:00:00.000Z” name=”Peanut Butter Protein Balls” description=”Peanut butter protein balls are the perfect high-protein snack to munch on post-workout or mid-day when you need something to tide you over!”]

Calories: 141 kcal, Carbohydrates: 8 g, Protein: 9 g, Fat: 7 g, Fiber: 2 g, Sugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.