Eat My Balls

Protein Oatmeal Balls

This is a good recipe if you are an endurance athlete of some sort and enjoy balls.

INGREDIENTS:

1 very ripe banana
3 tbps peanut butter
1/2 tsp molasses (optional)
1/3 cup honey

3 scoops Vanilla flavored protein powder (I used muscle milk light)
1/3 cup shredded coconut
1.5 to 2 cups oatmeal

DIRECTIONS:

Put banana in a ziplock bag, smash the crap out of it (unpeel it first).  Mix with rest of the wet ingredients, then add the dry stuff.  It should be very clumpy, if it still looks wet then add more oatmeal.  If it looks too dry, add more honey.  Refrigerate for 30min, then take it out and roll it into balls.

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NOTES:

This tastes a lot like no-bake cookies, only healthier.  You can vary the dry ingredients according to your needs and preferences- adding more protein powder, etc.  I adapted this recipe from one that used a lot of peanut butter and had chocolate chips and just wanted something lower in fat and with more of a nutritional punch.  The combination of the fiber and the protein make them extremely filling.

Chicken Enchiladas

My mom's best recipe for enchiladas!

1 lb chicken, cooked and diced
1/2 pint sour cream
1 can cream of mushroom soup
1/2 cup green onion, chopped
1 can (4oz) green chilies, chopped (don't skip this ingredient, doesn't taste the same without)
1 pack flour tortillas
1/4 pound shredded cheese

Mix sour cream, soup, onions, chiles. Pour 1/2 of this mixture into chicken mix. Place on tortilla and roll. Put in baking pan seam down. sprinkle with cheese. Pour remaining sauce over top. Bake at 350 degrees for 30 to 45 minutes.

I microwaved 3 boneless skinless breasts for 10 minutes on high. A package of 10 tortillas was not quite enough for 5. I served it with garlic toast and chopped lettuce and tomato.

Thai Cucumber Salad

This salad recipe has become our new favorite. It has a very sweet, spicy flavor and the peanuts add a great crunch. I use Korean red pepper flakes instead of jalapenos, add some cherry tomatoes, carrot, lettuce, broccoli and sometimes even some shrimp.

Orange Glazed Carrots

I made this for lunch today and it was awesome. The flavor reminds me of Orange Chicken from Panda Express, only without all the fat and calories. You definitely want to add 1/2 or 1 teaspoon of red pepper flakes to balance out the sweetness, then serve over rice. Also instead of sugar snap peas, I used green beans.

Tapioca Pudding from the Slow Cooker

This recipe was inspired by this one from allrecipes.com. I used soy milk and splenda for added flavor, also used quick cooking "minute tapioca" to make it cook faster. You could use Asian pearl tapioca and just double the time. The great thing is that it doesn't need constant stirring! You can eat it warm, or let it cool and thicken even more.

Ingredients:

1/2 cup minute tapioca
3 1/2 cups soymilk, original flavor
2 eggs, beaten
3/4 cup splenda for baking
1/2 tsp vanilla
1/4 tsp cinnamon

Put all the ingredients into a slow cooker and mix well, set on high and let cook for 1 1/2 hours. Every 20 minutes give it a quick stir.

Lentil Quiche

If you enjoy eating lentils, then you might want to try this lentil quiche with broccoli and tomatoes. It is awesome.

I left out the cheese, still turned out great. I also used 1/2 can of stewed tomatoes and some onion powder instead of onions. Perfect in the summer with a salad, almost reminded me of tortilla espanolas.

Of course, if you don't like lentils, just throw in some Spam or something.

Veg Sausage Muffins

Holy cow. These were good. Rarely do I try a recipe for the first time (complete with substitutions) and just decide it's awesome, but this one was great. It's a nice breakfast muffin for the weekends, very filling and just the perfect balance of flavor. The original recipe is here, I made some changes to make it healthier.

I had made some of my vegetarian meatloaf last night, and baked it in mini muffin tins which made them bake much faster. I used this for the sausage. It was the perfect balance between beans and carbs... very filling without having too much fiber, moist and flavorful.

Vegetarian Sausage Muffins

Makes around 2 dozen mini muffins

Dry ingredients:

1 cup flour
1/3 cup dried oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder

Wet:

1/4 cup finely grated carrot
1 egg
1/2 cup plain unsweetened yogurt
2 tbsp canola oil
1/4 cup applesauce

2/3 cup crumbled vegetarian sausage patties, or imitation meatloaf, veggie burgers etc.

1/4 to 1/2 cup soymilk (add at the end until batter has good consistency, how much you need depends on the dryness of your vegetarian sausage)

Preheat oven to 400 degrees. Mix together dry ingredients first, then add the wet. Bake for 10-12 minutes, or until they turn light brown.