Peanut Butter Balls

My friend made these and they were good, but needed more to them imo. So I added my own ingredients (see "optional add ins"), but you could add or subtract whatever .... nuts, chocolate chips, whatevs. I've also made them with almond butter --- Andy likes that better, but I prefer peanut butter.


2 cup oats (I use quick oats for smaller bits)
1 cup peanut butter (this is my favorite -- also delicious slathered on apple slices)
1/4 cup honey (may need to add a little more if you feel like they aren't "coming together")
1/2 cup unsweetened coconut

Optional add ins:
2 scoops vanilla protein powder
2 T hemp seeds
2 T ground flax seeds
4 T chia seeds

Mix everything in kitchen aid. I mix everything except the PB and honey at first, then add the "wet" ingredients. Roll into 1-2 T balls. You really have to press them together before rolling or they fall apart. Keep refrigerated.

Egg Muffins

I was thinking recently that I wanted to turn this egg recipe into muffins for quick breakfasts (or any meal really), and what do you know --- Mel's Kitchen Cafe posts a very similar (and easier) recipe for egg muffins. So here you go. I've made them 3 times in less than 2 weeks. I've used ham + spinach and spinach + bell pepper. Diced canned chilis would be good too.

EGG AND VEGGIE MUFFINS

https://www.melskitchencafe.com/healthy-egg-and-veggie-muffins/

• 1 cup cottage cheese 
•  8 large eggs 
•  1/4 teaspoon salt (I use coarse, kosher salt) 
•  Pinch of black pepper (I use coarsely ground black pepper) 
•  1/4 to 1/2 cup crumbled feta cheese (see note) 
•  1/2 cup chopped spinach, more or less 
•  1/2 cup chopped bell pepper, more or less 
•  1/2 cup chopped ham or other cooked meat of choice, more or less (optional) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Liberally grease a nonstick muffin tin with cooking spray. Set aside.
2. In a blender, combine the cottage cheese, eggs, salt and pepper. Process until well combined and fairly smooth. Add the feta cheese and pulse a few times until the cheese is in small pieces (I like the feta cheese pretty finely chopped, but it's really a matter of personal preference).
3. Sprinkle the chopped veggies and meat, if using, in the bottom of each muffin cup. I just eyeball it, but I use about 2-3 tablespoons of veggies and meat total per muffin cup.
4. Pour in about 1/4 to 1/3 cup egg mixture on top of the veggies and meat. Add less at first to make sure each muffin cup gets some and then evenly distribute any remaining egg batter. The muffin cups should be anywhere from 1/2 to 3/4 full.
5. Bake for 20-25 minutes until no longer jiggly in the center. The egg muffins may puff quite a bit while baking; that's normal. They'll settle as they cool. After removing the pan from the oven, let the muffins cool for a few minutes before taking them out of the pan. Serve warm, room temperature or chilled. These egg muffins freeze great to thaw or reheat as needed.

NOTES

The vegetables, meat, and cheese in this recipe are SUPER customizable. Add or take away to your heart's content. I eyeball the add-ins (vegetables and/or meat) when sprinkling it in the bottom of each muffin cup, but it's probably right around 2 tablespoons or so (veggies and meat total). Feta is a fairly salty cheese, so I only add 1/4 teaspoon salt to the egg mixture, but if using a different kind of cheese (again, this recipe is super customizable) that has less salty punch, you might want to increase the salt a bit. You can also sprinkle the cheese in the bottom of the muffin cup rather than mixing it in with the egg batter - works fine either way.