leave in with protein

20-MINUTE ALMOND JOY PROTEIN BALLS (NO-BAKE + EASY!)

These 20-minute Almond Joy Protein Balls are the ultimate snack! If you’re looking for a quick, healthy treat that’s easy to prepare and can be stored in the freezer for months, you’ve found the perfect recipe. Plus, these gluten-free protein balls taste just like the classic candy bar!

INGREDIENTS

  • 2 cups rolled oats (or quick cooking oats)
  • 1 cup creamy or crunchy peanut butter (or any nut/seed butter)
  • 1 cup unsweetened shredded coconut
  • 1 cup roughly chopped almonds, peanuts, or nut of choice (toasted almonds are preferred)
  • ⅓ cup honey or pure maple syrup
  • 2 scoops vanilla plant-based protein powder (can be omitted or substituted with a different flavored protein powder, or 2 scoops of collagen. See note 2.)
  • ¼ cup mini Dairy-Free Chocolate Chips
  • ½ cup water (you may need a little more or less depending on consistency. See note 3.)

Optional Add-Ins

  • 2 Tbs. cacao nibs
  • ⅓ cup hemp hearts/seeds
  • 3 Tbs. chia seeds

INSTRUCTIONS

  • Line a rimmed baking sheet with parchment paper.
  • In a large bowl or stand mixer, combine all ingredients (except for water) and mix thoroughly until evenly combined with no clumps of peanut butter.
  • Gradually add in ¼ cup of water, mixing again. Add another ¼ cup of water and continue mixing. The mixture should hold together when shaped into balls. If it’s still too dry, add 1 Tbs. of water at a time until it sticks together.
  • Use a small cookie scoop or your hands to form the dough into balls (about 2 Tbs. each). Place them on the parchment-lined baking sheet (this recipe makes about 40). Freeze for 10-30 minutes until they are set.
  • Once set, transfer to a resealable bag or airtight container. Store in the fridge for up to 2 weeks or freeze for up to 6 months. These are perfect to eat straight from the freezer!

NOTES

  • Oats: While most oats are gluten-free, be sure to check the packaging if you’re following a strictly gluten-free diet.
  • Protein Powder Omission: If you opt to leave out the protein powder, reduce the water amount accordingly. Start with ¼ cup and add more if needed.
  • Water Amount: Depending on your protein powder, you may need more or less water. Some powders absorb more liquid, so adjust in small amounts until the dough holds together.

Be sure to tag @secretlyhealthyhome on Instagram, Facebook, or Pinterest with your protein bite creations! Your feedback and ratings help me keep creating more delicious recipes for you!

HIGH PROTEIN EGG MUFFINS – 4 WAYS!

Combine high-protein, low-carb benefits with amazing flavor, and the fact that you can make savory muffins from them, and you’ve got a winner. Plus, they’re vegetarian!

EQUIPMENT

  • Muffin pan
  • Baking brush
  • Mixing bowl
  • Knife
  • Cutting board
  • Muffin cups or baking paper (only if you don’t have a nonstick muffin tin)

INGREDIENTS

  • 1 red bell pepper
  • 2 spring onions
  • 6 eggs
  • 1 handful spinach (or any green leaves)
  • ½ cup cheddar cheese (grated; other cheese is fine too)
  • Salt to taste
  • 4-5 splashes hot sauce (or 1 tsp curry powder)

INSTRUCTIONS

  • Preheat the oven to 200°C/ 390°F.
  • Wash and dice the bell pepper and onions, then place them in a large mixing bowl.
  • Wash the spinach, lightly chop it, and add it to the bowl.
  • Crack the eggs into the bowl, add salt, and mix well. Pro tip: Crack the eggs separately to avoid ruining the entire batch if one is bad.
  • Stir in the grated cheese and add hot sauce or curry powder.
  • Grease the muffin tin with oil using a kitchen paper/baking brush, and evenly pour the egg mixture into the muffin slots. (If you think they might stick, use muffin cups or cut baking paper into cup shapes – this saves time on cleaning up!)
    Tip: Silicone muffin cups work great and need no oil!
  • Place the tray in the oven and bake for 20 minutes or until the tops are firm to the touch.

Bon Appetit!

NOTES

  • Tips: These Breakfast Egg Muffins taste great hot or cold, and a dash of spicy sauce makes them even better.
  • Make-ahead: Yes, you can easily reheat them in the oven or microwave.
  • Freezable: They freeze well, so make extra!

COOKING TIME
How do you like your eggs? For a softer texture, bake for 20 minutes. If you prefer them well-done or almost crunchy, bake for 25 minutes! Keep in mind that the longer you bake, the more likely they are to stick to the tin.