Training for an endurance event takes more than just physical conditioning; proper fueling can make or break your race.
But finding success can take some trial and error, so I’m always on the lookout for new recipes and recommendations.
Which is why I was pumped when pro triathlete and fellow Coeur Sports athlete Hailey Manning shared her secret recipe for the famous Salty Balls that she uses as her bike nutrition during Ironman races.
The recipe was developed by Stacy Sims, chief research officer and a co-founder of Osmo Nutrition, and both Hubby and I have been eating ’em nonstop on runs and rides.
See my take on the treat below!
Hailey Manning’s Salty Balls
- 1/2 cup natural peanut butter (or any kind of nut butter)
- 1/3 cup brown rice syrup (I ordered this kind from Amazon)
- 1/2 cup whey protein isolate (I used half vanilla-flavored powder, plus half Osmo Acute Recovery for some spice)
- 1/2 cup dry oatmeal
- 1/4 cup shredded coconut
- Combine all ingredients. If you need a bit more holding power, add a dash of protein powder.
- Throw a sprinkle of salt on top and freeze until needed (makes ~10 balls, ~140kcal/ball).
Here’s a look at the process, starting with all the ingredients (sorry, red wine is not one of ’em, although it is key to my performance in the kitchen!)…
First, add all the dry ingredients — this is both protein powders, plus the oatmeal.
Tip: Use a sturdy spoon after adding the peanut butter and brown rice syrup.
The mixture should be sticky, but not overly so; mine had the consistency of crumbly cookie dough.
Take small spoonfuls and roll into balls. Sprinkle with salt, or dip one whole side for more salty goodness, like I did here.
I store the balls in an airtight container in the freezer, then before a ride or run I pull a few out, wrap them individually and devour ’em within a few hours!
Thanks again to Hailey and Stacy for sharing this recipe. What are your favorite fuels for endurance events?