Yummy brown balls!

Posted by Fitmidget on December 20, 2012 in Nutrition, Uncategorized | Leave a comment

Hello readers, my apologies for my terrible tardiness in posting. However tis the season to be jolly in the land of fitmidget and I’ve certainly been doing plenty of that.

Nevertheless amongst my festivities I have had more time to be in the kitchen much to the relief of Dean, and in the mix I’ve also cottoned onto a little gem of a publication called ‘Clean Eating’.

Clean eating is a fantastic food magazine brought out by the cool cats from FIT media, who are also responsible for the more popular ‘Muscle Mag’, ‘Oxygen’, and ‘Ultrafit Fitness’ mag.

Each edition is choc full of recipes, healthy eating tips, and all other things food and health related.

I highly recommend picking up a copy, and although I’m not usually a big fan of cooking mags because they tend to always use ingredients I can never seem to find at my local growers mart or supermarket, I’ve found that there are so many recipes in ‘Clean Eating that I can always find a new one to make with ingredients straight from the cupboard at home, great for relieving the food boredom I get around this time of the year.

Moving on, I thought I would share with you the latest awesome recipe I made straight from the latest issue of Clean Eating, which amazingly for once, actually turned out exactly like the picture from the mag. Because they were so yummy I ate them all too quickly to take a photo and so I’ve used the picture exactly from the mag to illustrate the recipe.

So here’s the recipe for Satay Brown Rice Balls. They contain no meat so are great as a side dish or entrée. They should be refrigerated to set and can be kept for a few days and served cold as a perfect pre workout snack.

SATAY BROWN RICE BALLS

Ingredients

• 2 cups cooked brown rice
• 1 tbsp chia seed
• 2 tbsp toasted sesame seeds
• 2 tbsp natural peanut butter
• 1 tbsp  salt reduced soy sauce
• 2 handfuls of shredded baby spinach (lightly steamed and patted dry)
• 1 ripe avocado cut into small chunks

1. Mix all ingredients except the avocado in a medium bowl.
2. Rest a square of cling wrap over a small deep rice bowl, place about a tablespoon of the rice mixture into the centre of the cling wrap, flatten a little and pop a square of avocado in the centre of the mixture.
3. Then gather up the bag to form a ball, with the avocado in the centre.
4. Squeeze gently to form a ball and twist the cling wrap just above the rice mixture, ensuring that you squeeze it tightly enough so that it compacts. Give the ball an extra roll with clean dry hands if necessary.
5. Repeat with the remaining mixture and refrigerate until firm.