Matcha Energy Bites help me Eat Clean and Feel Better with MS

Let’s get the recipe for Matcha energy bites out of the way. I know it’s something you’re gonna ask for, so I’ll keep it here at the top of the post.

No Bake Matcha Protein Bites

Ingredients

5 Tablespoons Sunbutter

1/2 cup ground buckwheat groats

1 scoop Collagen vanilla protein powder 20 grams

2 teaspoon matcha powder

1 tablespoon chia seeds

1 tablespoon maple syrup

pinch of sea salt

Mix by hand in a bowl. Scoop with a Tablespoon and roll into balls. Makes 12.

And I use maple syrup instead of agave, because my nutritionist recommended it, because she said the agave just goes right through you like sugar. So I try to eat foods that are more nutritious and clean. Here’s the recipe.

Eating clean has been a game changer for me, having MS. I used to eat anything that was available to me just because I didn’t have the leg power to stand and cook for myself on the stove or even by the kitchen counter preparing foods, like this one that I’m sharing with you today, energy bites.

About three or four years ago I started seeing energy bites packaged and available, I thought it was better to make it myself, especially Since after looking on the ingredients, many of them had oats, and peanuts. I really like the idea of having something convenient in a bite-size package, but I didn’t Really feel too great after eating it. So I had to convenience but the ingredients were inflammable for me, and I knew when my belly would swell up not too long after eating it. Especially the oats.

It’s important for me to avoid foods that are inflammatory, not just for the excess building that I have in my stomach, but my leg pain is unbearable at times. Especially my calfs. When I keep away from foods that are not good for me, I notice a huge change in my energy level and Endurance. It wasn’t until I started removing things from my diet that I noticed as soon as I would re-introduce some thing, especially dairy I would be effective. My husband is lactose intolerant, so that’s kind of helpful for me. My son also was sensitive to milk when he was a baby. Why would things be different now for him?

I’m including this recipe for you since when I post my photos on social media of the things that I cook or prepare, people always ask me to share the recipe. I’m not going to point you in the direction of the exact recipe I got it from, because I changed it. I substitute sunbutter for peanut butter, buckwheat for oats because it is a gluten-free option (yes I know there are gluten-free oats but to find them is much more difficult than using buckwheat, which I like and it’s gluten-free), and I substitute some butter for peanut butter, which always seems to be the go to. Truth is, peanut butter is readily available because we produce so much of it in this country, and it is a cheaper product to use. Just like corn, which I try to avoid because I know a food sensitivity test said that I should avoid it.

The recipe has super clean ingredients, no preservatives, so I keep it in little bags in my refrigerator, the snack size ones. When I go to the gym I grab one, along with my pre-workout drink and my blender bottle with my protein powder and water ready for after my workout, and an apple. You’ve got a fuel if you wanna work out right. I have way more energy now that I’m eating before the gym with clean ingredients. During my work out, half way at about 6 o’clock, I go into the locker room grab my energy bite, and chow down. One hour left for my me time.

I thought it would be good to just share a quick recipe that I make for myself, because I don’t have the time to prep often. It’s tough for me before I go to the gym because I don’t wanna wake anybody up mixing stuff in the kitchen.  Mornings are truly my best time.

So I can’t tell you where to find the time to make these, but I can tell you that it will save you time over the whole week, when you have a bunch you can grab from in your fridge, already made.