diff --git a/food_related/energy_balls.md b/food_related/energy_balls.md
index 0f9923f..f5d64ac 100644
--- a/food_related/energy_balls.md
+++ b/food_related/energy_balls.md
@@ -21,4 +21,63 @@
 - If too wet, add a tablespoon of ground flaxseed or cocoa powder.
 - Store in an airtight container in the refrigerator for up to a week, or freeze for 2-3 months.
 
-Yield: About 16 balls
\ No newline at end of file
+Yield: About 16 balls
+
+---
+
+# Lemon Blueberry Energy Balls
+
+## Ingredients:
+- 1 cup (125g) raw cashews
+- 1 cup (230g) Medjool dates, pitted
+- Zest of 1 lemon
+- 2 tbsp (30ml) fresh lemon juice
+- 1/2 cup (50g) dried blueberries
+- 1/4 cup (28g) unsweetened shredded coconut
+- 1 tsp (5ml) vanilla extract
+- 1/4 tsp salt
+- Extra shredded coconut for rolling (optional)
+
+## Instructions:
+1. Add cashews to the food processor and pulse until finely chopped.
+2. Add dates, lemon zest, lemon juice, dried blueberries, shredded coconut, vanilla extract, and salt. Process for 45-60 seconds until the mixture becomes sticky and holds together when pressed.
+3. Roll the mixture into 1-inch balls.
+4. If desired, roll the balls in extra shredded coconut for coating.
+5. Refrigerate for at least 1 hour before serving.
+
+## Notes:
+- If the mixture is too dry, add an extra date or a teaspoon of water.
+- If too wet, add more shredded coconut or a tablespoon of ground flaxseed.
+- Store in an airtight container in the refrigerator for up to a week, or freeze for 2-3 months.
+
+Yield: About 16 balls
+
+---
+
+# Oatmeal Raisin Cookie Energy Balls
+
+## Ingredients:
+- 1 1/2 cups (135g) old-fashioned rolled oats
+- 1/2 cup (120g) natural peanut butter or almond butter
+- 1/4 cup (85g) honey or maple syrup
+- 1/4 cup (40g) raisins
+- 2 tbsp (14g) ground flaxseed
+- 1 tsp (5ml) vanilla extract
+- 1 tsp (2g) ground cinnamon
+- 1/4 tsp salt
+- 2 tbsp (30ml) milk (dairy or plant-based), if needed
+
+## Instructions:
+1. In a large bowl, mix together oats, peanut butter, honey, raisins, ground flaxseed, vanilla extract, cinnamon, and salt until well combined.
+2. If the mixture seems too dry, add milk 1 tablespoon at a time until it reaches a consistency that holds together when pressed.
+3. Refrigerate the mixture for about 30 minutes to make it easier to roll.
+4. Roll the mixture into 1-inch balls.
+5. Store in an airtight container in the refrigerator.
+
+## Notes:
+- For a firmer texture, you can pulse half of the oats in a food processor before mixing.
+- Substitute raisins with other dried fruits like cranberries or chopped apricots for variety.
+- Add 1/4 cup of chopped nuts for extra crunch if desired.
+- These balls can be stored in the refrigerator for up to a week, or frozen for up to 3 months.
+
+Yield: About 16-18 balls
\ No newline at end of file