Eat and Run: Chia Seed Energy Balls

We talk a lot about pre- and post-race meals, but what should you eat during your run? Long runs require a fuelling strategy. Fortunately, there are plenty of options out there to help you replenish power so that you can keep on keeping on when the going gets tough – from energy balls to bars and gels. Heck, as Beth Mansfield pointed out last month, even small boiled potatoes will do the trick. Which goes to show that you can create effective fueling options from a variety of ingredients that you may already have lying around – and others (e.g., chia seeds) that you may want to start stocking.

Got a can of pumpkin puree you’ve been wondering what to do with? Whip up some pumpkin no bake energy bites. Honey and molasses in the pantry? You’re on your way to a simple (if messy) recipe for homemade power goop.

Or why not go all out and try this month’s feature recipe for chia seed energy balls? As author Kate Percy writes, chia is often called “running food” and has been credited with helping the runners of Tarahumara tribe of Mexico run 100s of miles at a time. Hello Sunday morning long run! Packing protein, carbohydrate, vitamins and minerals these delicious morsels will keep your legs pumping.

This month’s recipe sourced from

Ingredients (Makes 20 balls)
•50g soft, pitted dates, chopped
•60g soft dried apricots, chopped
•80g sultanas
•20g hemp seeds
•40g pumpkin seeds
•20g sunflower seeds
•1 tbsp ground chia seeds
•1 dessert spoon runny honey
•2 tbsp sesame seeds

1.Place all the ingredients except the honey and the sesame seeds into a food processor and whizz until everything is finely chopped and sticking together.
2.Add the honey and combine.
3.Roll into small balls, about 1 ½ cm in diameter,
4.Pour the sesame seeds into a small bowl and then roll each ball in the sesame seeds to cover completely.
5.These keep for several weeks, stored in a plastic bag or airtight container.

Cals: 44
Carbs: 6.2 G
Fiber: 8 G
Protein: 1.2 G
Fat: 2.1 G