Here’s a little hump day happiness for you in the form of cookie (and cookie style) recipes. I think my sweet tooth typing this post. In case you’ve missed some of these recipes in the past, I wanted to share the ones I’ve been recreating a lot lately.
If you’ve tried one of these in the past, make it again with a twist. For example, I just made a batch of the breakfast cookies, but I added in nuts and raisins and it felt like a totally new recipe. Variety! Variety! Variety! I hope you enjoy these yummies!
4 INGREDIENT PROTEIN COOKIE DOUGH
This high protein, low carb recipe has been a hit in my home. The recipes that work best for me are those that 1) take very little time to prepare and 2) are not just delicious, but satisfying! This protein cookie dough definitely does just that. I’ve literally eaten this in bed (and 110% guilt free!).
Cookies for breakfast sounds like a serious joke, but I actually started making these cookies back in college. I would make a big batch and take them to class to have a healthier option that worked as a grab-and-go meal. I love pairing them with a protein shake for a complete meal.
You know this about me by now, but if a recipe contains an ingredient that I don’t normally keep stocked in my refrigerator or pantry, it just doesn’t happen. Like with all my recipes, this one uses the most basic ingredients but it’s so yummy!
I’ve been on a total pasta salad kick lately as you can probably tell by the recipes I share. They’re easy to throw together, they last throughout the week, and they pack well for on-the-go…. all of which I love. Usually, I’m a big brown rice pasta fan but they don’t store all that great nor do they work the best in pasta salads. I recently tried soba noodles!
Soba noodles are a Japanese noodle that are made from buckwheat flour. They have a slightly nutty flavor and works really well in pasta salads and cool meals. It’s very comparable to spaghetti in shape and thickness. You can use any pasta of your choice, but if you’re looking for something new and healthier than traditional pasta, this is a good pick!
12 oz. Soba noodles
1 English cucumber, sliced and halves
1 pint grape tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup halved green olives
2 tbsp shredded Parmesan cheese (optional)
Lemon Oregano Dressing Ingredients:
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar (can use balsamic as a sub)
2 tbsp lemon juice
2 tsp dijon mustard
2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp pepper
Cook noodles according to package directions; drain in a colander and run under cold water. Place noodles in a large bowl.
Add the cucumber, tomatoes, onion, olives and cheese.
In a small bowl, whisk together the oil, vinegar, lemon juice, mustard, oregano, salt and pepper; drizzle over salad.
If you love food, you’ll love this post. First off, I’m sharing the recipe I’ve made most over the past 5 weeks AND I have exciting news.
5 weeks ago, I set a goal to cook one new recipe every day extending through the challenge. My intention was to get excited about cooking healthy meals; the more excited I am about getting into the kitchen, the easier it is for me to enjoy eating well.
As you know, I’ve been sending out Weekly Meal Menus each week to meal plan members consisting of 7 new recipes; so I tried my best to make one each day (I didn’t get to it every day but I hit my goal 80%). The recipe I noticed myself making over and over was the Spicy & Cheesy Chicken Stuffed Pepper recipe.
I always know the sign of a great (not just good) recipe by my husband asking me to make the meal again, which he did! Several times! Personally, my favorite part is the use of rotisserie chicken and just a few additional, simple ingredients as it made the meal about 5 minutes of hand on prep time.
This recipe was from the Week 1 Meal Menu… I enjoyed this meal so much I wanted to share it with all of you.
Rewind… for those of you who don’t know the Weekly Meal Menus are considered an “installment” to the Eat Your Way Lean Meal Plan. When you join the Meal Plan, you’re considered a meal plan member. Every new nutrition installment I create is then sent out to meal plan members at no additional cost.
It’s really important to me that you always receive new nutrition content. The more options you have, the more you’ll be enjoying and the better results you’ll see.
-EXCITING MEAL PLAN NEWS-
Every time I sent out the Weekly Meal Menu, I received a flood of emails back, asking to keep them going. Well, you ask and I’ll deliver! The Weekly Meal Menus will make a comeback this summer… Summer Meal Menus!
There’s some seriously exciting stuff launching this summer (more details coming tomorrow!). When I think of this summer, here’s what’s on my health and fitness wishlist:
get fit… put on muscle and feel strong
get lean.. shed some body fat to see that muscle definition
cook healthy meals AND enjoy eating them
feel balance by including treats
have fun and make memories
The Summer Weekly Meal Menus will be an email with a batch of brand new recipes that arrives in your inbox each week for EIGHT WEEKS. Each week will be a different theme from summer sweet treats to BBQ/grill recipes and pack-ables (recipes to take on the go).
As always, they’re recipes that are big on flavor but light on the number of ingredients used and time to prep. After all, it’s summer! Let’s spend less time in the kitchen and more time outside enjoying life. BUT, you’ll be completely set with all the healthy recipes needed to keep you reaching your goals all summer long.
I couldn’t be more excited for these new meal menus to arrive once summer rolls around. They’re sent to meal plan members and if you’d like to join, be sure to take advantage of the meal plan sale going on now!
I’ve been wanting to create a sweet muffin recipe with spinach snuck in forever. The results… these are delicious and green! How stinkin’ adorable are they?! When I whipped up a batch, I ate them with a protein shake for breakfast otherwise they make a great take along item for any meal you’re eating on the go or outside of your home.
3 cups baby spinach
1/4 cup unsweetened applesauce
1/2 cup coconut oil, room temp
2/3 cup agave syrup
1 tsp vanilla
1 very ripe banana, mashed
2 cups unbleached flour
3 tsp baking powder
1/2 tsp sea salt
2 tbsp dark chocolate chips
Process the spinach and applesauce in a large blender until smooth.
In a standing mixer fitted with a paddle attachment, beat the spinach mixture, coconut oil, agave, vanilla, eggs and banana until smooth.
Add in the flour, baking soda and salt. Mix until well blended.
Divide mixture between 6 large cupcake liners, and top with chocolate chips.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
You read that right!! Chocolate. Protein. Pudding. And yes, HEALTHY! There’s not much more to say about this recipe other than… go make it asap! This recipe requires just 5 main ingredients and I bet you already have them in your kitchen.
Chocolate Protein Pudding Recipe
1/3 cup vanilla protein powder
3 tbsp unsweetened almond milk
1 tbsp almond or peanut butter
1 tbsp unsweetened coconut
1 tbsp unsweetened cocoa powder
Combine all of the ingredients in a medium sized bowl
A protein-packed, low carb “snack” tops the list in my book. If I can find or create one… game over! It’s instantly a hit! Make it one that tastes just like a cookie and I’ve found myself at a loss for words (well, not entirely lol). With just a few ingredients and a couple of minutes of hands on prep, this is a snack you’ll enjoy again and again!
In general, one of my healthy habits is to eat meals and not snacks. Reason being… snacks tend to be carb heavy and low in protein (ex: granola bars, crackers, etc.). They satisfy that lingering hunger but don’t do much for my goals. On the contrary, a well balanced meal – even one that feels more like a snack – can hit all my macronutrient needs (ex: protein smoothie, greek yogurt + side of veggies + hummus).
Lately though, I’ve been such a snacker. Thanks a lot, pregnancy lol. I wanted to have recipes I could turn to that would fit that snack-ish look but still pack a punch in the nutrient department. These Chocolate Chip Protein Balls do just that! I see a lot of Prison Break with protein balls in my future haha.
2 tbsp almond or peanut butter
1 tbsp organic maple syrup
3 tbsp coconut flour
1 scoop vanilla protein powder
2 tbsp almond milk
4 dark chocolate chips
Preheat the oven to 350 degrees
Heat almond/peanut butter and syrup on a small bowl in the microwave for 10 seconds
Using a fork, combine the flour and protein powder to work out any lumps. Stir in warmed almond/peanut butter and syrup
When well combined, stir in almond milk until the mixture just holds together
Divide dough into 4 balls and place on a nonstick baking sheet
Using the tines of a fork, gently press down on balls. Top each with a chocolate chip. Bake for 8 minutes. Top with sprinkles if desired.
This is for all my girls who enjoy organizing and color coordinate for fun as well as my ladies who would love a little extra help with meal planning and prepping each week. Introducing… my Recipe + Meal Plan Binder. I share lots of recipes at lots of different times, but I love having them all in one place, which is the purpose of this binder!
With all the recipes in one place, I like to use my binder as a “menu” when I’m meal planning. Each week, I sit down and page through the binder as if I’m at a restaurant ordering from a menu. I’ll pick out about 5 recipes (sometimes less, sometimes more) and grocery shop for any necessary items before prepping.
I’ll walk you through how I set my binder up and a few tips I have on how to use your binder to make your weekly meal planning and prep so much easier and efficient.
GET YOUR SUPPLIES
To begin, gather your binder supplies. You’ll likely have everything around the house. If not, I purchased my supplies from Target and actually scored big with these adorable dividers in the dollar section! That dollar section really does have the cutest office supplies.
3 Hole Punch
Printed Plans + Recipes
PRINT YOUR PLANS + RECIPES
Even though we live in the digital age, I still love paper and ink, so I print all my plans and recipes. Just as a helpful reminder, these are all the plans you should have as a Meal Plan Member: Eat Your Way Lean Meal Plan, Eat Your Way Lean Cookbook, Nutrition Kick Start, Meal Prep Plans, Warm + Toasty Cookbook, and all meal plan member exclusive email recipes as well as blog post recipes. Then, go ahead and give them all a 3 hole punch.
A little printer tip… there may be pages you’ll find you have to print twice because the front side contains a smoothie recipe and the back side has an entree, so if you want to put each recipe in its own section, print those pages twice! Also, on all the recipes I share on my blog, I include a printer-friendly version if you would like to include those.
I like to organize my recipes by categories… I’ve included that list below. I have a few extra blank dividers in case I decide to add more at a later time… I’m already thinking about a “Beverage” or “Drinks” category. Also, at the very end I have a category titled “Meal Plans” where I keep the original Meal Plan and other plans like the Nutrition Kick Start and Meal Prep Plans to refer to.
My Recipe + Meal Plan Binder Categories:
Dips + Dressings
MAKE IT YOUR OWN
From here, go ahead and make your binder your own! I love using fun tabs and post its to mark up some of my favorite recipes or add notes on recipe pages. And don’t forget, if you need help with the next step, I shared Grocery Shopping List Printables that work perfectly with the Recipes + Meal Plan Binder (get those HERE)
I’m want to give a big shout out to Denise… an incredibly sweet LG Sister and South Carolina cutie (you may know her on IG as @she.bears.arms). This summer, I met Denise at an LG meet up and she showed me her meal plan binder. Since then, the idea was always in the back of my mind, so thank you Denise for the inspiration!
Want 100’s of delicious recipe to fill up your grocery shopping list?
JOIN THE MEAL PLAN TODAY!
Easy-to-follow guidelines, 100’s of recipes, exclusive meal plan member emails, and all future updates for free (get the brand new Warm + Toasty Cookbook instantly)!
See physical results through food + enjoy every bite!
I don’t know a single person out there who can’t get behind a big plate of pasta. I’ll never forget the moment I looked up the nutrition facts on my very favorite Four Cheese Pasta from the Cheesecake Factory (no hate – I still love that place lol); I almost gave myself a heart attack.
Sooo lol, I sought out to create a meal that felt like you could eat a big plate of pasta, but really it was half veggies that basically tasted like part of the pasta meal! I didn’t add chicken here, but when I eat this herby, cheesy cauliflower pasta, I mix in chicken for protein to complete the meal!
1 small head cauliflower, trimmed into 1 1/2-inch florets (or even smaller)
1 tbsp + 2 tsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp roughly chopped walnuts
2 tbsp breadcrumbs (I prefer brown rice based breadcrumbs; Ians brand is my personal fav!)
For awhile now, I’ve been trying to come up with a healthy, holiday cookie recipe that isn’t like all the others out there. These are so delicious and unique, so if you bring them to a holiday party, there won’t be ten other ladies bringing a similar one lol. Plus, there’s just something about those cranberries (fresh or dried) that looks so Christmassy!
1+1/2 cups almond meal
1/4 cup dark chocolate chips
1/2 cup unsweetened coconut
1/3 cup dark brown sugar
1/4 cup roughly chopped fresh cranberries or 2 tbsp dried cranberries
1/2 tsp baking powder
1/2 tsp sea salt
1 large egg
2 tbsp coconut oil, room temp
1/2 tsp vanilla extract
Preheat the oven to 375 degrees
Stir the almond meal, chocolate chips, coconut, brown sugar, cranberries, baking powder and salt together in a large bowl
Whisk the egg well and add in the coconut oil and vanilla extract
Stir the wet mixture into the dry mixture. Refrigerate for 1 hour
Line a large, rimmed cookie sheet with parchment paper.
Using 2 large tbsp of batter, form dough into 1-inch balls. Press down slightly to flatten. Space the dough about 1 1/2 inches apart
Bake for 7 minutes or until edges are golden brown
Place cookie sheet on a cooling rack and let cool completely before transferring to a plate.
October is officially the time when I try to include pumpkin into everything! I’ve made pumpkin muffins before, but never have they been this easy with a simple blend and bake prep! Plus, they’re ingredient profile is so clean and nutritious, they make for the perfect pairing with any meal. I even had 2 with eggs for breakfast the other day!
2 ¼ cups oats
1 cup pumpkin puree
½-3/4 cup unsweetened vanilla almond milk
½ cup organic maple syrup
4 tablespoons melted ghee or coconut oil
2 teaspoons vanilla
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon allspice
½ cup dark chocolate chips
Preheat oven to 350 degrees
Place the oats, eggs, pumpkin puree, ½ cup almond milk, maple syrup, ghee/coconut oil, vanilla, baking powder, baking soda, cinnamon, salt and allspice in a blender. Process until smooth. (Note: If mixture is too dry, add additional ¼ cup almond milk.)
Stir in the chocolate chips
Fill 6 muffin liners ¾ full
Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean
Let the muffins cool for 10-15 minutes on a cooling rack