Category: Recipes

Protein Bagels
Recipes

Protein Bagels

Sarah

I love bagels and often make intricate yeast ones that take hours of rising time, but then there are recipes like this: They are so incredibly easy to make, ready to go in minutes, and they taste amazing.

Oh, and they have a lot of protein for bread. Around 12 grams per bagel makes it a win-win in my eyes.

I used Parmesan cheese to coat the bagels, but you can use whatever topping you like—cheese, sesame seeds, everything bagel seasoning, etc.

Protein Bagels

Ingredients:

  • 1 cup all-purpose flour (120 grams weighed)
  • 2 tsp baking powder
  • 1¼ cups 4% cottage cheese
  • 1 large egg, room temperature
  • Grated parmesan cheese

Directions:

Let the cottage cheese sit at room temperature for 15 to 30 minutes to warm up a bit.

Preheat the oven to 375°F, and line a baking sheet with parchment paper.

Add cottage cheese, flour, and baking powder to a mixing bowl. Stir until mixed.

Flour a work surface. Knock the dough out and knead until it is no longer sticky, adding flour as needed.

Divide into four portions.

Shape each portion into a ball, stick a finger in the middle, and make a bagel shape.

Spread about ½ cup of Parmesan cheese on a salad plate.

Crack the egg and whisk till blended in a shallow bowl or salad plate.

Dip both sides of each bagel in the egg, then into the parmesan cheese. Place on the prepared baking sheet.

Bake on the middle rack of the oven for 25 to 30 minutes, until golden brown.

Take it out and let it cool on a wire rack.

Eat the same day for the best taste, if not, store tightly sealed once cooled.

Makes 4 bagels.

~Sarah

Protein Chocolate Mousse
Clean Living · Recipes

Protein Chocolate Mousse

Sarah

Four ingredients and a couple of minutes of prep = a dessert with 16 grams of protein per serving.

Yes, it does have added sugar from maple syrup. If that is an issue, consider using sugar-free maple syrup if you want it keto-friendly. I went with locally produced West Virginia maple syrup.

The dessert isn’t very sweet, has a nice dark chocolate flavor, and doesn’t taste like cottage cheese. It’s nice and thick, so make sure you buy a cottage cheese with a clean ingredient list and that it isn’t watery (which is why I go for 4% and not 2%).

Protein Chocolate Mousse

Ingredients:

  • 1 cup cottage cheese, 4% fat
  • 3 Tbsp pure maple syrup
  • 3 Tbsp cocoa powder
  • 1 tsp pure vanilla extract

Directions:

Add ingredients to a high-speed blender (I used my Vitamix 5200). Start processing on low and increase the speed until the mixture is smooth and fully blended. You will likely need to scrape a few times and keep blending if using a regular blender.

Scrape with a spatula into two custard dishes.

Chill for an hour before serving. For best results, eat the mousse the day it is prepared; if storing, cover it and consume within three days.

Serves 2.

~Sarah

Blender Gluten-free Cottage Cheese Blueberry Muffins
Clean Living · Recipes

Blender Gluten-free Cottage Cheese Blueberry Muffins

Sarah

3 weeks into our new place, I have found most of the kitchen boxes and have finally been cooking and baking. It’s so jarring when you can’t cook like one is used to. The movers put my blender in the basement, because that’s totally where it belonged….

An easy muffin recipe is what I was thinking of, that would have fiber rich oats and fresh blueberries, which are just coming into harvest in the United States in the south. As a base recipe this would work with chocolate chips and other flavors of extract.

If you like a smooth texture, run the oats thru the blender first, then proceed. I prefer a rustic texture so processed with the wet ingredients.

Blender Gluten-free Cottage Cheese Blueberry Muffins

Ingredients:

  • 2 large eggs
  • 1 cup cottage cheese
  • ½ cup pure maple syrup
  • ¼ cup avocado oil
  • 1 tsp pure vanilla extract
  • 2 cups rolled oats (gluten-free if needed)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ½ cup fresh blueberries

Directions:

Preheat oven to 350° and line a 12 count muffin tin with liners, preferably metal or parchment paper.

Add all ingredients except for the blueberries into a blender, process until smooth. Stir in 1/3 cup blueberries.

Divide between the cups (about a ¼ cup batter per muffin).

Top with the remaining blueberries on top.

Bake for about 18 minutes, until golden on top.

Let cool on rack. Store sealed, eat within 2 days for best taste.

Makes 12 muffins.

~Sarah

The Cottage Cheese Sweet Potato Meat Bowl
Clean Living · Recipes

The Cottage Cheese Sweet Potato Meat Bowl

Sarah

The Cottage Cheese Sweet Potato Meat Bowl – that is a lot of words for a recipe that isn’t really a recipe. More lots of fresh ingredients chopped up and served bowl style – and it all comes together.

But it’s so good. All the flavors come together and fill you up nicely. The sweet potatoes really contrast with the meat and the cottage cheese does work. Really well.

It’s high protein as well, gluten-free and somewhat keto (I don’t demonize vegetables as being “bad”. Ever. Unless it’s Okra. Lol.)

Cottage Cheese Sweet Potato Meat Bowl

Ingredients:

  • 5 sweet potatoes (hand size, not too thick)
  • 1 large sweet onion
  • 1 to 1¼ pounds ground turkey or beef
  • 16-ounce container full-fat cottage cheese
  • 2 large avocados
  • Avocado oil
  • Fine sea salt
  • Other spices, as desired

Directions:

Preheat oven to 400°.

Peel and trim the sweet potatoes, cut into bite size pieces. Toss with a bit of oil and salt, spread out on a rimmed baking sheet. Roast for about 35 minutes, until tender and deliciously brown.

Meanwhile, add a bit of oil to a saute pan. Add in the meat.

Chop the onion, add to the pan, and cook till the meat is done, over medium-high heat. Season to taste – I used lower sodium Old Bay liberally.

Divide the potatoes between 4 shallow bowls, then the meat. Place a quarter of the cottage cheese in each bowl, and half an avocado sliced on top.

Now then, top it however you’d like. For the boys, they got some cheese added. And then I drizzled on fry sauce on top – and that was perfect.

Serves around 4.

FTC Disclaimer: This post contains affilate links to products we used.

Chocolate Chip Scones
Recipes

Chocolate Chip Scones

Sarah

I try hard to be good, but the craving for a treat sometimes cannot stop. And I don’t worry about it if I make it from scratch. I know what ingredients I use and can make it how I want it. And with how many humans in our family, we each get a bite to enjoy, but don’t over do it.

A good scone is a delightful treat. It’s not sweet like cake or a cookie, and more filling.

But more importantly, I had all the ingredients on hand, so it was an easy prep.

Eat slightly cooled, right out of the oven. The top is crispy. Once they fully cool, the tops become softer.

PS: I liked using lemon extract in this scone, but you can, of course, use vanilla. The lemon gives it a brighter flavor profile.

Chocolate Chip Scones

Ingredients:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar or favorite 1:1 sugar substitute (used Splenda)
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 cup mini chocolate chips
  • 1 stick (½ cup) cold unsalted butter
  • ¾ cup milk
  • ½ tsp vinegar (used rice) or lemon juice
  • 1 tsp pure lemon extract

Directions:

Preheat oven to 400°, line a large baking sheet with parchment paper.

Stir the vinegar into the milk and set aside.

In a mixing bowl, combine the flour with chocolate chips.

Grate the butter and add to the flour mixture. Toss gently to coat.

Stir in the milk and lemon extract till just mixed.

Knock out onto a work surface lightly dusted with flour, and knead, using a scraper, until the dough pulls together.

Shape into a circle about 1½” high. Cut into half, then into 8 wedges in total. Transfer to the baking sheet.

Take a little milk and gently pat it on the scones with your fingers or a pastry brush.

Bake for about 22 minutes, until golden on top.

Let cool for a few minutes then score the scones to seperate.

Makes 8 scones.

~Sarah