Tag: High Protein

Protein Pumpkin Cheesecakes
Recipes

Protein Pumpkin Cheesecakes

Sarah

A high protein dessert/snack, that feels like you are having a dessert – it’s rich and thick! And scream fall baking. It’s almost where I don’t mind having the oven on.

It’s waffling between mid to high 70s and low 80s, but the nights are chilly, dropping into the mid-40s.

Everything is still green, but pumpkin season is here.

Protein Pumpkin Cheesecakes

  • Ingredients:
  • 16 ounces cottage cheese, small curd/4% fat
  • ½ cup plain full-fat Greek yogurt
  • ½ cup pumpkin puree
  • 2 large eggs
  • ½ cup brown sugar, not packed (or favorite sweetener)
  • 2 tsp pumpkin pie spice blend

Directions:

Preheat oven to 350°, lightly oil four oven-safe ramekins and place on a rimmed baking sheet.

Add all the ingredients to a high-speed blender. Process until smooth.

Divide between the four ramekins.

Bake for 45 minutes.

Let cool on a rack, then chill for the best taste.

Makes four cheesecakes.

Notes:

Use “clean” cottage cheese and yogurt, where they do not contain thickeners/gums/pectins/gelatin, as these will break down in baking and produce a watery cheesecake. I used Daisy cottage cheese and Fage yogurt.

This recipe works with low sugar alternatives, which are a 1:1 ratio to sugar, for a keto-friendly option.

~Sarah

High Protein Cheddar Scones
Recipes

High Protein Cheddar Scones

Sarah

While we follow a keto-ish diet, I don’t demonize wheat. You can still enjoy it, if you find ways to increase the protein (and that for us is the real reason – more protein to fuel muscles with, rather than eating strictly).

The main ingredient of these savory scones is cottage cheese. Be sure to use 4% (whole fat) versus low-fat. And that the brand you buy has a short ingredient list. You don’t want added thickeners, as it will have too much water in the cottage cheese. Same with the cheddar cheese, do not use low-fat. And need it be said, use real heavy (whipping) cream. Not non-fat fake cream. This is a recipe that embraces real ingredients, rather than artificial ones.

The recipe can be halved, but if I am doing all the work, I make double batches and freeze half for later. We also have a larger family to serve.

High Protein Cheddar Scones

Ingredients:

  • 4 cups all-purpose flour
  • 2 Tbap baking powder
  • 1 tsp fine sea salt
  • 8-ounce cheddar cheese brick, grated (2 cups)
  • 1½ cups heavy cream (whipping cream) + ¼ cup for topping
  • 2 cups 4% cottage cheese, small curd style

Directions:

Preheat oven to 425°. Line a large baking sheet or 2 smaller ones with parchment paper.

Whisk the flour, baking powder, and salt in a large mixing bowl.

Add in the cheese, toss to coat.

Stir in the cream and cottage cheese till mixed in.

Sprinkle a bit of flour on a work surface. Knock out the dough. Cut in half.

Pat each half into a circle, about 7″ across.

Using a bench scraper, cut each circle into 8 wedges.

Transfer to the prepared sheet(s), leaving a bit of room between each wedge.

Brush the remaining heavy cream on top.

Bake for 20 to 22 minutes, until the scones are golden on top and look done.

Let it cool a bit before enjoying.

Once cooled, they can be frozen for batch baking. Let thaw covered and enjoy.

Makes 16 scones.

~Sarah

Blender Oatmeal Protein Muffins
Recipes

Blender Oatmeal Protein Muffins

Sarah

Oats are often overlooked in higher-protein diets, but they do provide a significant amount of fiber. Boost them with both protein powder and Greek yogurt for more protein. The muffins are moist and tender, and you don’t even notice the oats, as they are ground in the blender.

Blender Oatmeal Protein Muffins

Ingredients:

Directions:

Preheat the oven to 350°.

Line a 12-count muffin tin with parchment paper liners.

Add all the ingredients to a high-speed blender and process until smooth.

Divide between the tins.

Bake for 25 to 30 minutes, until golden brown on top and a knife inserted into the center comes out clean.

Once cooled, store tightly sealed and, for best results, refrigerate. They are pretty good chilled. Eat within 3 days for optimal flavor.

Makes 12 muffins.

~Sarah

High Protein Egg Bites
Recipes

High Protein Egg Bites

Sarah

Two to four of these bites will fuel you up in the morning and provide you with enough protein to function in the early hours.

High-Protein Egg Bites

Ingredients:

  • 8 large eggs
  • 1 cup full-fat cottage cheese
  • ¾ cup shredded cheddar cheese

Directions:

Preheat oven to 300°. Line a 12-count muffin tin with parchment paper liners.

Add the ingredients to a blender and process until smooth.

Divide between the tins.

Bake for 30 minutes, then let cool on a rack. Store tightly sealed in the refrigerator.

To reheat, microwave for about 1 minute.

Makes 12, serving size of 2-4 muffins per person.

~Sarah

Protein Pizza Bowl
Clean Living · Recipes

Protein Pizza Bowl

Sarah

It has all the flavor of pizza without the dough. It’s easy to pull it together before one serving or multiply it to make more servings. Mix each serving for best results. In a few minutes, you can have lunch or a snack with plenty of protein and low calories.

Protein Pizza Bowl

Ingredients:

  • ½ cup 4% cottage cheese
  • ¼ cup pizza sauce
  • ½ tsp dry pizza herb blend or Italian seasoning blend
  • ¼ cup shredded mozzarella
  • 3 slices of natural pepperoni

Directions:

Preheat oven to 425°F.

Mix the cottage cheese, pizza sauce, and seasoning in a small bowl.

Spoon into an oven-safe baking dish.

Top with the cheese and the pepperoni.

Place on a baking sheet and bake for 10 minutes.

Serves one.

Nutritional Stats:

20 grams of protein / 262 calories

Notes:

I used Lactaid brand cottage cheese to avoid “dairy issues” that sometimes happen to me. I am somewhat lactose intolerant, and while it doesn’t stop me from eating it, having gentler options helps a lot. Otherwise, stick to a simple brand. Avoid ones with thickeners and binders. Daisy is usually a solid choice.

For best results, find a brand of pizza sauce that doesn’t contain sugar or is very low in sugar. It’s worth seeking out the higher-end brands, like Rao’s, in grocery stores. It lasts in the refrigerator, so enjoy it.

I used custard bowls, which were big enough; a bigger single-serving bowl would be handier.

~Sarah