A low-calorie, high-protein Ninja Creami ice cream made with chocolate protein, cottage cheese and butterscotch pudding, topped with a crushed Butterfinger. About 41g protein.
Serves 1 · Prep 5 min · 1 serving is about 406 g
Ingredients
1 scoop chocolate protein
½ cup fat free cottage cheese
8 oz fat free fair life milk
5g sugar free butterscotch pudding
1 fun size Butterfinger
Method
1Blend the chocolate protein, cottage cheese, Fairlife milk and sugar free butterscotch pudding mix until smooth.
No. 2
Easy Cheesy Breakfast Pizza
Recipe by drewkleiman on Instagram
A low-carb breakfast pizza built on a tortilla with string cheese, pesto, egg, and cherry tomatoes, air fried until golden.
Serves 1 · Cook 11 min · 1 serving is about 283 g
Ingredients
1 large low-carb tortilla
3 reduced-fat mozzarella string cheese sticks
1 tbsp pesto
1 egg
¼ cup reduced-fat shredded mozzarella
3–4 cherry tomatoes
Optional: egg wash, sesame seeds, fresh basil, or spinach
Method
No. 3
Giant Protein Reese's Bowl
Recipe by thefitblondeyy on Instagram
A high-protein, no-bake peanut butter and chocolate dessert made from Greek yogurt and protein powder, topped with melted chocolate and frozen.
Serves 1 · 1 serving is about 136 g
Ingredients
1/3 cup (60g) Greek yogurt
1 scoop vanilla protein powder (@transparentlabs - code HOLLAND saves 10%)
1/4 cup (32g) peanut butter powder (PBFit)
1 tbsp (14g) Lily's milk chocolate chips
Method
1In a dish, mix yogurt, protein powder, and peanut butter powder until smooth.
2
No. 4
Healthy High-Protein Banana Bread
Recipe by Clean & Delicious on YouTube
An easy, moist banana bread made with almond flour, oat flour, Greek yogurt and protein powder, packing 14 grams of protein per slice.
Serves 6 · Cook 45 min · 1 serving is about 146 g
Ingredients
1 cup (120 grams) oat flour
3/4 cup almond flour
1/2 cup protein powder
1/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup (265grams) mashed ripe bananas (2-3 bananas, depending on their size)
1 teaspoon vanilla extract
1/2 cup (120 grams) low-fat Greek yogurt
No. 5
High-Protein Crispy Breakfast Bagel
Recipe by drewkleiman on Instagram
A crispy air-fried breakfast "bagel" made from egg-coated rice paper rolled around lean ground turkey, bacon bits and cheese, topped with Everything Bagel seasoning.
Serves 1 · Prep 5 min · Cook 10 min · 1 serving is about 145 g
Ingredients
1 rice paper sheet
1 whole egg
2 tbsp liquid egg whites
3–4 tbsp cooked 93/7 lean ground turkey
1 tbsp bacon bits
2 tbsp reduced-fat shredded cheese
Everything Bagel seasoning
Method
No. 6
Vegetarian Shepherd's Pie (Freezer-Friendly)
Recipe by Laura Kanya on Souper Cubes®
This vegetarian shepherd's pie is the perfect comfort food with deeply browned mushrooms and green lentil filling under creamy, buttery mashed potatoes. Broiling the mashed potatoes at the end gives the nooks and crannies a beautiful golden brown appearance. The star ingredients are the mushrooms - baby portabello and shiitakes work well in this vegetarian freezer meal. They are browned in batches to get the best caramelization and flavor.
Serves 8 · Prep 25 min · Cook 1 hr · 1 serving is about 713 g
Ingredients
12 tablespoons olive oil, divided
5 cups (10 ounces) sliced shiitake mushrooms
4 cups (10 ounces) sliced baby portabello
1 cup chopped yellow onion (1 medium)
1 ½ cups chopped carrots (2 large)
6 large cloves garlic, minced
¼ cup tomato paste
2Pour the mixture into a Ninja Creami pint container and freeze for about 24 hours.
3Process the frozen pint on the Lite Ice Cream setting, re-spinning with a splash of milk if crumbly.
4Crush the Butterfinger, make a well in the center and add it, then process on the Mix-In setting.
1/3 cup chocolate chips, plus extra to sprinkle over the top
Method
1Preheat oven to 350°F and line a loaf pan with parchment or cooking spray.
2In a large mixing bowl, combine the dry ingredients: oat flour, almond flour, protein powder, coconut sugar, baking soda, baking powder, and cinnamon.
3In a separate mixing bowl, whisk together the wet ingredients: Greek yogurt, mashed bananas, vanilla extract, egg, and egg whites.
4Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in chocolate chips.
5Pour the batter into the prepared loaf pan and sprinkle with additional chocolate chips.
6Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Check at 25 minutes and cover with tin foil to keep the top from browning too much.
1 cup whole milk or alternative milk option, room temperature
1 stick (½ cup) unsalted butter, room temperature
¼ teaspoon freshly ground black pepper
½ cup shredded cheddar or parmesan cheese (optional)
Method
1For the filling - Heat 5 tablespoons oil, over medium-high, until shimmering, in a Dutch oven or large pot. Cook half of shiitake mushrooms, until browned, stirring occasionally, about 6 minutes. Remove from the skillet onto a plate. Repeat with the baby portabello mushrooms, adding additional 5 tablespoons oil, cooking until browned, about 6 minutes. Transfer the mushrooms to the plate and set aside.
2Heat remaining 2 tablespoons oil to the large pot or Dutch oven, over medium-high heat. Add onion and carrots, cook, stirring occasionally, until carrots are tender and onions are translucent, about 3 minutes.
3Add the reserved mushrooms and garlic to the large pot or Dutch oven, until fragrant, about 30 seconds. Stir tomato paste, until darkened, about 2 minutes. Add red wine (optional), scraping up the brown bits on the bottom of the pan, as needed.
4Stir rinsed green lentils, broth, bay leaves, soy sauce (tamari), ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil over medium-high heat, then let simmer over a medium-low heat, uncovered, until most of the liquid has been absorbed by the lentils and lentils are tender, about 45 minutes.
5For the topping - Add potatoes, 1 teaspoon salt to a large pot. Cover with water (about 12 cups). Boil over high heat, then reduce to a simmer over medium-low heat, until they’re cooked through and you can easily pierce them with a fork or knife, 16-18 minutes. Using a colander drain the potatoes. Return potatoes to the pot and mash together using a fork, potato masher, or mixer with paddle attachment. Add milk, butter, and ¼ teaspoon black pepper and remaining 1 teaspoon table salt to the potatoes and mash until thoroughly incorporated.
6Build the layers of the shepherd's pie into the wells of your Souper Cubes 2-cup trays. For this recipe you will need four, Souper Cubes 2-cup trays, which will give you 8 portions. Start by filling the wells up halfway (about 1 cup) with mushroom-lentil base. Then divide evenly by spooning mashed potatoes (about 1 cup per well) on top of the mushroom-lentil base.
7Sprinkle the shredded cheddar cheese or parmesan on top of mashed potatoes before freezing, if desired.
8Place the trays with labeled lids in the freezer overnight to fully freeze.
9Allow the trays to stand on the counter for 5 minutes before removing the lid and popping out the frozen cubes. This will allow the cubes to pop out much easier for you.
10Optional: Pop-out the cubes and transfer them to freezer-safe bags. Label and return back to the freezer.
11In the oven - When you are ready to reheat in the oven, remove your shepherd's pie from the freezer to thaw, ideally for a few hours to overnight. Preheat the oven to 350°F, then add to Souper Cubes Square Baking Dish or oven-proof container, bake until the thermometer registers 165°F and is bubbling on the edges, for about 40 minutes. Before serving, place under the broiler in the oven for 3-4 minutes.
12Alternatively, you can bake from frozen in the oven, simply place the frozen vegetarian shepherd's pie into Souper Cubes 5-inch baking dish, place in a preheated oven to 350°F, then add to Souper Cubes Square Baking Dish or oven-proof container, then bake until the thermometer registers 165°F and is bubbling on the edges, for about 50 minutes. Before serving, place under the broiler in the oven for 3-4 minutes.
13In the microwave from frozen - place in a 5-inch Square Souper Cubes Baking Dish, with cover on but slightly vented, then in a microwave at 50% power for about 5 minutes. On high heat until steaming, about 3 minutes. From thawed - place in a 5-inch Square Souper Cubes Baking Dish, with cover on but slightly vented, then in a microwave at 100% power for about 5 minutes.
