I just did egg "muffins" Bacon/chorizo or meat and whatever veg you have at home (I did leek, broccoli, carrots, peppers and mushrooms), soften in a pot. Put a spoon (or two) in each muffin in muffin tray, sprinkle with cheese and fill up with beaten eggs. Bake for couple minutes, leave the cool down. Nice warm or cold (also great way to use leftover rice /quinoa)
Some quick and easy recipes below, might be worth a try. These are ones I use all the time. I usually make a batch and freeze them, just take out portions as needed to avoid temptation they taste just as good out of the freezer as they do fresh.
Chocolate Protein Balls: 1 cup almonds (roasted for nicer flavour - hazelnut & peanut also work) 1 cup dates (soak in hot/boiling water to soften) 1 tbsp raw cacao powder 1 scoop brown rice protein powder (or any protein powder)
Blend until the mix comes together and roll into balls. Great for a snack or on the bike! Can add different flavourings for variety.... cinnamon/maca powder/mint/vanilla etc....
One of my favs and something that I used when training last year for a half-iron are the salted caramel pecan bliss bites (recipe pasted below). The great thing about them is that they can be pre-made and are small so easy to fit into a ziploc bag and can be carried with you. I would use them for long spins, and found them quite good at keeping from bonking (do you use that word here? Haha!). At first glance the recipe looks complicated, but it really isn't. I would whip these up in no time.
Salted Caramel Pecan Bliss Bites
20 Big soft dates, pitted (like Medjool dates)
3/4 cup Pecans
1/2 cup unsweetened shredded coconut
1/2 cup hemp seeds
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Preheat oven to 350 degrees
Place the coconut on a cookie sheet lined with parchment paper to toast in the oven. Coconut will take only 2-3 minutes to toast so keep a close eye. When the colour starts to change and you can smell that sweet coconut smell it’s toasted. Remove it from the oven and set aside. Now toast the pecans the same way. They will take longer - more like 10 minutes. Be careful not to let them burn by checking and stirring them often. Once the pecans are toasted place them in a blender or food processor and blend until they are ground into small bits. Remove from the blender and place 1/2 cup of the pecans in a large bowl reserving 1/4 cup of the ground pecans in a small bowl to roll the balls in later. Now place the pitted dates, vanilla and sea salt in the blender or food processor and blend until you have date paste (smooth and creamy looking). You made need to stop the blender a few times and stir things up and restart to make this happen. Remove the date paste spooning it into the large bowl with the 1/2 cup of pecans. Add the hemp hearts, vanilla, sea salt and toasted coconut and mix everything together with your hands until it's all well mixed. Roll a small amount into a ball in your hands and then roll the ball in the reserved pecans. Continue until you have a plate full of bliss bites. These scrumptious morsels can be eaten at room temperature or refrigerated for a slightly firmer texture.