These strawberry shortcakes are incredibly soft, satisfying, and designed to let those juicy summer berries be the star. I wanted a recipe that hits all the nostalgic flavor notes while also giving some fiber and protein.
Using Greek yogurt is the secret to getting that perfectly tender, pillowy crumb. It adds a protein boost and creates a balanced treat that won’t weigh you down like a traditional butter-heavy biscuit. The slight tang from the yogurt cuts through the sweetness of the fruit for a bright, refreshing finish. It’s a simple, nourishing way to enjoy dessert or snack!
Ingredients
UnitsScale
2cupsAll Purpose Flour
2cupsWhite Whole Wheat Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1 1/2cupsGreek Yogurt
2/3cupHoney
2 Eggs
2 tsp Vanilla Extract
Topping:
1 Egg
1 Tbsp Water
2 Tbsp Turbinado Sugar
To Serve:
Fresh Strawberries, sliced
Greek Yogurt
Honey
Instructions
Preheat oven to 425° F. Line a baking sheet with parchment paper or lightly grease.
In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together Greek yogurt, eggs, vanilla, and honey until smooth.
Next, add the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently roll or pat out to about 1/2-inch thick.
Use a large biscuit cutter, or upside down glass to cut the shortcakes out. Reforming the dough and cutting again as needed.
Place the shortcakes on to your prepared baking sheet.
In a small bowl, whisky together the egg and water, then brush over the tops. Sprinkle with turbinado sugar.
Bake for 20-25 minutes until the tops are just golden brown.
Allow to cool on a wire rack for 10-15 minutes.
To Serve:
In a small bowl mix 1/2 cup Greek Yogurt and 1-2 tsp honey.
When ready to serve. slice the shortcakes length wise, or use a fork to prick around the edge and then pull the shortcake apart.
To the bottom portion spread the Greek Yogurt honey mixture, top with strawberries and enjoy!
This High-Protein Adult Lunchable is packed with ~30g protein and comes together in just 10 minutes. Hard-boiled eggs, cheddar, hummus, almonds, crunchy veggies, whole-grain crackers, and fresh grapes make a balanced, satisfying lunch that’s easy to assemble, full of flavor, and perfect for meal prep or busy weekdays.
Ingredients
UnitsScale
2 Hard Boiled Eggs
1ozCheddar Cheese
2 Tbsp Hummus
1ozAlmonds
4–5 Whole Grain Crackers
1/2cupCucumber slices
1/2cupGrapes
Instructions
Grab a lunch container with dividers.
Place 2 hard boiled eggs into the container. Sprinkle with everything bagel seasoning.
Add the 1 oz cheddar cheese, 1 oz almonds to the container.
Add 4-5 whole grain crackers.
Add 1/2 cup cucumber slices and 1/2 cup grapes.
Spoon 2 tbsp of hummus into a small section.
Pop a lid on and put the container into the fridge and meal prep is done!
High-Protein Ground Turkey Taco Bowls are bursting with bold, savory flavor and make meal prep exciting. Tender turkey, smoky roasted sweet potatoes, black beans, and melty cheddar come together in a bowl that’s hearty, satisfying, and packed with protein. Top with avocado, salsa, or Greek yogurt for a customizable lunch or dinner that’ll keep you full and energized all week.
Ingredients
UnitsScale
Main Ingredients:
1 1/2lbLean Ground Turkey
2cupsBlack Beans, drained and rinsed (~1 1/2 cans)
3cupsSweet Potato, peeled and diced into 1/2-inch pieces (about 2 medium sweet potatoes)
4cupsMixed Greens or Spinach
1cupCheddar Cheese, shredded
Spices for Sweet Potatoes:
1/2 tsp Chili Powder
1/2 tsp Cumin
Smoked Paprika
1/4 tsp Kosher Salt
1/4 tsp Black Pepper
Spices for Turkey Taco Seasoning:
1 1/2 tsp Chili Powder
3/4 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
Optional Toppings:
Salsa
Hot Sauce
Greek Yogurt
Avocado
Instructions
Roast the Sweet Potatoes:
Preheat oven to 425° F. Cover a large sheet tray with foil and set aside.
Pour 2 tsp olive oil onto the sheet tray, then add the diced sweet potato.
Season the sweet potatoes with 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/4 tsp salt and 1/4 tsp black pepper.
Stir together to evenly coat the potatoes. Roast for 20-25 minutes stirring halfway, until the sweet potatoes are tender and lightly caramelized.
Cook the Ground Turkey:
Heat a large skillet over medium heat. Add 2 tsp olive oil.
Add the ground turkey and cook, breaking it into small crumbles, until fully browned (7-8 minutes).
Add the spices, 1 1/2 tsp chili powder, 3/4 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp onion powder. 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp pepper.
Stir to combine and cook for another 1-2 minutes for the spices to season the meat.
Assemble the Bowls:
Divide the 4 cups of greens into 4 containers.
Top each with 1/4 of the turkey mixture, then 1/2 cup of the rinsed black beans.
Next add 3/4 cup of the roasted sweet potatoes to each container or bowl. Top with 1/4 cup cheese per serving.
Seal with an airtight lid and place into the refrigerator until you are ready to enjoy.
When you are ready to eat, heat the bowls in the microwave for 2-3 minutes, top with any additional toppings you like (my fav is a little hot sauce!) and enjoy!
Dishes will keep well in the refrigerator for 3-4 days.
This Asian Chicken Mason Jar Salad is a registered dietitian–approved meal prep that proves healthy lunches don’t have to be boring. With tender chicken, crisp vegetables, edamame, and a bold sesame-ginger dressing, it delivers the perfect balance of protein, fiber, and fresh flavor. Prep it ahead for a nourishing, satisfying lunch that makes busy weekdays easier.
Ingredients
UnitsScale
Dressing:
1 Tbsp Soy Sauce (low-sodium)
1 Tbsp Rice Wine Vinegar
1 tsp Sesame Oil
1 tsp Honey
1 tsp Sriracha
1 Clove Garlic, minced
1/4 tsp Ground Ginger
Salad:
4oz Cooked Chicken Breast, diced
1/4cupEdamame (shelled)
1/2cupRed Cabbage, shredded
1/4cupCarrots, shredded
1/4 Red Bell Pepper, thinly sliced
1/4cupMandarin Orange Sements
1 Green Onion, minced
1cupMixed Greens
2 Tbsp Sliced Almonds
1 tsp Sesame Seeds
Instructions
To the bottom of a mason jar, add all dressing ingredients and whisk together.
Next layer the salad ingredients. Start with the chicken, then top with edamame, cabbage, carrots, bell pepper, mandarin oranges, green onion, mixed greens, sliced almonds and sesame seeds.
Put a lid on your mason jar to keep it airtight and fresh then pop into the refrigerator.
Salad will keep well in the refrigerator for 2-3 days.
These air fryer apple fritters are everything you love about the classic fall treat, without the deep fryer. Crispy on the outside, soft and fluffy on the inside, and drizzled with a simple glaze, this easy apple fritters air fryer recipe comes together in just 20 minutes.
Made with Greek yogurt and whole wheat flour, each fritter delivers 5 grams of protein and a solid boost of fiber. Whether you are craving a cozy breakfast, a weekend brunch treat, or a lighter dessert, this recipe checks every box.
Why You Will Love This Recipe
Ready in 20 minutes. This apple fritters air fryer recipe is a true weekday-friendly win.
No deep fryer needed. You get a golden, crispy exterior without a pot of oil in sight.
Packed with nutrition. Greek yogurt and whole wheat flour bring 5g of protein and 2g of fiber to every single fritter.
Crowd pleaser. Kids and adults both love these, making them perfect for brunch, snack time, or a cozy fall dessert.
Ingredients
Fritters:
1 cup Greek yogurt
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp cardamom
3 tbsp maple syrup
2 large apples, diced small
Glaze:
1/2 cup powdered sugar
1 tbsp milk
How to Make Air Fryer Apple Fritters
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Add the Greek yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about 1/4 cup mounds of batter into the air fryer basket, about 5 to 6 at a time depending on the size of your air fryer.
Air fry for 8 minutes. Then increase the temperature to 400°F and air fry for an additional 1 to 2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small bowl, whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Variations and Substitutions
Flour: All-purpose flour works just as well if you do not have white whole wheat on hand.
Sweetener: Swap the maple syrup for honey in equal amounts.
Spices: Add a pinch of nutmeg alongside the cinnamon and cardamom for a little extra warmth.
Glaze: Stir a tiny splash of vanilla extract into the glaze for added depth of flavor.
Apples: Any baking apple works here. Honeycrisp, Fuji, and Gala are naturally sweet, while Granny Smith gives you a slightly tarter fritter.
Dairy free: Use a plain coconut or almond milk yogurt in place of Greek yogurt and a splash of non-dairy milk in the glaze.
How to Store Air Fryer Apple Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. For best results, keep the glaze separate and drizzle it on after reheating. To freeze, place unglazed fritters in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
To reheat, pop them back in the air fryer at 350°F for 2 to 3 minutes straight from the fridge, or 5 to 6 minutes from frozen. They crisp right back up like fresh.
How to Serve Air Fryer Apple Fritters
These air fryer apple fritters are best served warm, right after glazing. A few ways to enjoy them:
As a fall breakfast or brunch alongside scrambled eggs and coffee
As a lighter dessert with a small scoop of vanilla yogurt or ice cream
As an after-school snack the whole family will reach for
On a holiday brunch spread next to other seasonal favorites
A dusting of cinnamon sugar on top right before serving takes them over the top if you want to skip the glaze entirely.
Frequently Asked Questions
Can you air fry apple fritters?
Absolutely. Air frying apple fritters works beautifully and is actually one of the best ways to make them at home. The hot circulating air creates a crispy, golden exterior while keeping the inside soft and fluffy, no deep fryer or pot of oil required.
How long do you air fry apple fritters?
These air fryer apple fritters cook for 8 minutes at 350°F, then 1 to 2 more minutes at 400°F to get the tops deep golden brown. Total cook time is about 10 minutes per batch.
Can you bake or air fry apple fritters?
You can do both, but the air fryer gives you a much crispier result than the oven in less time. Baking tends to produce a softer, more cake-like texture. If you have an air fryer, it is the way to go for that classic fritter finish.
How do you make air fryer apple fritters?
Mix your dry ingredients, fold in Greek yogurt, maple syrup, and diced apples to form a thick batter, then scoop into a preheated air fryer and cook at 350°F for 8 minutes followed by 1 to 2 minutes at 400°F. Drizzle with a simple powdered sugar glaze and serve warm. Full instructions are in the recipe card above.
Is an apple fritter considered a donut?
Technically yes, apple fritters are a type of donut. Traditional versions are made from a yeasted or batter-based dough mixed with apple pieces and deep fried, just like a donut. This version skips the deep fry and uses Greek yogurt for a lighter, higher-protein take on the classic.
Can an air fryer make food taste like it has been fried?
It gets pretty close, especially with recipes like these air fryer apple fritters that are designed for the appliance from the start. The key is finishing at a higher temperature, not overcrowding the basket, and using a light spray of oil so the exterior gets that satisfying crisp.
Air Fryer Apple Fritters are a lightened-up twist on the classic fall favorite—crispy on the outside, soft and fluffy inside, and made with wholesome ingredients. Each fritter packs 5g of protein and a boost of fiber for a more nourishing sweet treat. Perfect for a cozy breakfast, brunch, or healthier dessert made right in your air fryer!
Ingredients
UnitsScale
1cupGreek Yogurt
1cupWhite Whole Wheat Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla extract
1 1/2 tsp Cinnamon
1/2 tsp Cardamom
3 tbsp Maple Syrup
2 Large Apples, diced small
Glaze
1/2cupPowdered Sugar
1 tbsp Milk
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about ¼ cup mounds of batter into the air fryer basket (about 5–6 at a time, depending on the size of your air fryer).
Air fry for 8 minutes. Then increase the temperature to 400 F and air fry for an additional 1-2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Buffalo Salmon Bowls are my twist on classic buffalo flavors—roasted salmon tossed in a tangy, creamy yogurt-hot sauce. Loaded with brown rice, fresh veggies, and a little feta, they’re flavorful, protein-packed, and ridiculously easy to throw together.
Ingredients
Scale
For the Salmon and Sauce:
2 lbs Salmon, skin removed, diced into 1-inch pieces
3/4 cup Greek Yogurt
1/4 cup Hot Sauce
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Lemon Zest
1/2 tsp Salt
1/2 tsp Pepper
For the Bowl:
2 Cups, Cooked Brown Rice
1 Cucumber, peeled and sliced
1 cup Shredded Carrot
1 cup Edamame
1/2 cup Crumbled Feta Cheese
4 Scallions, minced
Instructions
Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside.
Make the buffalo sauce: In a large bowl, whisk together Greek yogurt, hot sauce, smoked paprika, garlic powder, onion powder, lemon zest, salt, and pepper until smooth.
Coat the salmon: Place salmon cubes on the prepared sheet pan. Add 1/3 of the buffalo sauce and toss with a spatula to coat evenly.
Roast the salmon: Bake for 15–20 minutes, or until salmon is cooked through (145°F) with lightly browned, crispy edges.
Prep the vegetables: While the salmon roasts, peel and slice the cucumber, shred the carrots, and mince the scallions.
Assemble the bowls: Add 1/2 cup of cooked brown rice to the bottom of each bowl. Top with 1/4 of the roasted salmon, then add vegetables as desired. Sprinkle 1–2 tbsp crumbled feta cheese over the top and drizzle with remaining buffalo sauce. Enjoy!
Simple, quick and packed with flavor, this easy sheet pan gnocchi with chicken sausage and veggies is a one-pan dinner perfect for weeknights! Made with gnocchi, packed with veggies and fiber it all comes together in under 40 minutes—no boiling required! A drizzle of spinach pesto adds a fresh, herby finish.
Ingredients
Scale
3 tbsp Olive Oil
12ozItalian Chicken Sausages, sliced into rounds
1 (16oz) Package Shelf-Stable Potato Gnocchi
1 Large Head Broccoli, cut into florets (about 3 cups)
2, Bell Peppers (1 Yellow, 1 Red) seeded and chopped into 1-inch pieces
1 (15 oz Can) Chickpeas, drained and rinsed for drizzling
Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil.
On the sheet pan, toss together the olive oil, sliced chicken sausage, gnocchi, broccoli, and chickpeas until everything is well coated.
Spread the mixture into an even layer and bake for 25 minutes, or until the gnocchi is tender and the broccoli is mostly cooked through.
Increase the oven temperature to 425°F. Add the bell peppers to the sheet pan and give everything a quick toss. Return to the oven and roast for another 5–7 minutes, until the peppers are just softened and the broccoli is starting to char on the edges.
Remove from the oven and drizzle with spinach pesto just before serving.
This Chocolate Hazelnut Protein Granola is made with hearty oats, crunchy hazelnuts, rich cocoa, and naturally sweetened with maple syrup. Packed with protein and simple, wholesome ingredients, it’s the perfect easy recipe for a healthy breakfast or snack.
Protein-Packed Waffles are bursting with fresh blueberry and lemon flavor, delivering 21g of protein per waffle to keep you full and energized. These freezer-friendly waffles are perfect for meal prep and made with wholesome ingredients.
Preheat waffle iron, then move on to mixing up the waffle batter.
In a large bowl, add the eggs, Greek Yogurt, maple syrup, 1 tbsp milk, vanilla extract, lemon zest and lemon juice. Whisk together until combined and slightly frothy.
Then add in the dry ingredients. Oat flour, protein powder, baking powder, salt, cinnamon and cardamom. Whisk together until just combined.
Next, fold in the blueberries and add stir together with a spatula.
Cook the waffles according to your waffle maker settings. This batter will make 4 large Belgian-style waffles. Enjoy!
This bowl was inspired by one of my favorite things on the Modern Market menu—and it’s even better homemade. Sesame Tofu Quinoa Bowl with Peanut Mango Sauce and Veggies is full of flavor and makes a perfect healthy lunch or easy meal prep for the week. You’ve got sesame-glazed tofu, quinoa, roasted broccoli with a little kick, shredded carrots, cabbage slaw, and that creamy peanut mango sauce that pulls it all together. It’s colorful, craveable, and super satisfying.
Ingredients
UnitsScale
Tofu Glaze:
14ozExtra Firm Tofu, sliced into 1/2 inch pieces
4 tbsp Soy Sauce
1 tbsp Rice Wine Vinegar
2 tsp Sesame Oil
1 tbsp Agave (or maple syrup)
1 tsp Ginger, grated
1 Clove Garlic. minced
1 tsp Sriracha (optional, for heat)
Quinoa & Veggies:
1cup Cooked Quinoa
2 Carrots, grated
1cupBroccoli florets
1/2 tsp Crushed Red Pepper Flakes
2cupsRed Cabbage, shredded
1 tbsp Rice Wine Vinegar
Mango Peanut Dressing:
1/2cupMango (fresh or thawed frozen)
1/4cupCreamy Peanut Butter
2 tbsp Soy Sauce
2 tbsp Rice Wine Vinegar
1 tbsp Water
Optional, sriracha to taste
Instructions
1. Marinate the Tofu:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, agave, ginger, garlic, and sriracha. Place tofu slices in a shallow dish and pour marinade over top. Cover and refrigerate for at least 30 minutes, ideally up to 4 hours.
2. Make the Mango Peanut Dressing
In a blender or food processor, combine mango, peanut butter, soy sauce, rice vinegar, and water. Blend until smooth and creamy. Taste and adjust seasoning—add a splash of water to thin or a squirt of sriracha for a spicy kick.
3. Roast the Broccoli:
Preheat oven to 400°F.
Spread broccoli on a baking sheet, sprinkle with red pepper flakes, and roast for 15–20 minutes until tender and slightly charred.
4. Quick-Pickle the Cabbage
Place shredded cabbage in a bowl and toss with rice vinegar. Set aside to lightly pickle while everything else cooks.
5. Grill the Tofu
Heat a grill pan or nonstick skillet over medium-high heat. Lightly grease with oil.
Add tofu slices and cook 4–5 minutes per side, brushing with any leftover marinade as they cook. You want a nice golden crust.
6: Assemble the Bowls
Divide quinoa between bowls. Top with roasted broccoli, shredded carrots, pickled cabbage, and grilled tofu. Drizzle generously with mango peanut dressing and dig in!
These easy sheet pan fajitas are loaded with colorful bell peppers, onions, chickpeas, and cauliflower—with an optional chicken add-on for a flexitarian twist. Perfect for busy weeknights or meal prep, this veggie-packed dinner is healthy, customizable, and full of bold fajita flavor.
Start by prepping your veggies and chicken! Dice chicken into 1-inch pieces. Slice the bell pepper and onion into strips.
For meal prep, place the veggies into one container and the chicken into a separate container. Pop lids on and label, then place containers into the fridge until you are ready to cook your fajitas.
When you are ready to cook, add the diced chicken and half of the bell peppers and onion to one sheet tray.
To the other sheet tray add the cauliflower, chickpeas and other half of the bell peppers and onion.
Season with 1 tbsp olive oil per tray and 3 tsp fajita seasoning. Stir each tray using separate spatulas.
Place into the oven and roast for 20-25 minutes until the chicken is fully cooked, the chickpeas are crisp and the veggies are slightly charred.
Serve with tortillas, salsa, Greek Yogurt, guacamole, enjoy!
This Golden Turmeric & Apple Baked Oatmeal is packed with anti-inflammatory ingredients like turmeric and walnuts, making it a nourishing, healthy breakfast. With its naturally sweet apple flavor and heart-healthy walnuts, this easy recipe is perfect for meal prep and fueling your day.
Ingredients
UnitsScale
Dry Ingredients:
2 1/2cupsOld Fashioned Oats
1/3cupUnsweetened Shredded Coconut
2 tbsp Ground Flaxseed
2 tsp Ground Turmeric
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1/4 tsp Ground Ginger
1/4 tsp Ground Black Pepper
1/4 tsp Baking Powder
Pinch Salt
1/2cupWalnuts, chopped
Wet Ingredients:
1 1/2cupsSoy Milk
1 Egg
1/3cupMaple Syrup
1 tsp Vanilla Extract
1 Apple, diced
Instructions
Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
Bake for 30-40 minutes until the center of the oatmeal is set.
Allow to cool for 10 minutes before digging in. Enjoy!
For meal prep, portion the oatmeal out into 8 servings, place into containers, label and place into the refrigerator until you are ready to enjoy. To reheat, place 1 serving on a microwave safe dish, microwave for 30-60 seconds and top with a drizzle of maple syrup.
This Salmon Quinoa Crunch Salad in a mason jar is a perfect make-ahead meal, layered with cabbage, carrots, spinach, quinoa, and roasted salmon, then topped with cashews and a creamy miso peanut dressing. Packed with flavor, protein, and crunch, it’s an easy and nutritious grab-and-go lunch for busy weeks.
Ingredients
Scale
Miso Peanut Dressing:
2 tsp White Miso Paste
1 Garlic Clove, minced
1/4 cup Peanut Butter
1/4 cup Soy Sauce
1 tsp Sesame Oil
2 tbsp Rice Wine Vinegar
1 tbsp Honey
1 tbsp Water
1 tsp Sriracha
Salad:
1/2 cup Cooked Quinoa
10 oz, Canned Salmon
2 Cup Red Cabbage
2 tbsp Rice Wine Vinegar
2 Carrots, Grated
4 Scallions, minced
1/2 cup Baby Spinach
4 tbsp Cashews
Instructions
In a medium-sized bow, add all the dressing ingredients, whisk together until smooth. Set aside.
Prep all the veggies for the salads. Chop and grate!
Next up is assembly!
Start with cabbage. Add 2 tbsp rice wine vinegar to the 2 cups shredded cabbage, mix together. Then, place 1 cup of cabbage mixture into the bottom of each mason jar.
Top the cabbage in each jar with 1/2 cup quinoa. Then 2 tbsp of miso peanut dressing.
Next top each jar with 5oz of salmon (1 can), then 1/2 cup grated carrot, 2 tbsp scallions.
Finally, add to each jar, 2 tbsp cashews then 1/2 cup of baby spinach.
Place a lid on mason jars and pop into the fridge until you are ready to eat! Enjoy!
These easy air fryer cinnamon raisin bagels are made with protein-packed Greek yogurt and a touch of honey for natural sweetness—no yeast or boiling needed! With warm cinnamon, chewy raisins, and a perfectly golden crust, they’re a wholesome breakfast or snack.
Ingredients
UnitsScale
2cupsGreek Yogurt
1/4cupHoney
1cupAll Purpose Flour
1cupWhole Wheat Flour
1 tbsp Baking Powder
2 tsp Cinnamon
1/2 tsp Kosher Salt
1/2cupRaisins
Instructions
Preheat air fryer to 325° F.
In a large bowl add Greek yogurt and honey and stir with a spatula. (Alternatively, you can mix the dough in a stand mixer.)
Next, add the flours, baking powder, cinnamon, and salt to the bowl and stir with the spatula until the dough comes together.
Next add the raisins to the dough. Stir again to incorporate the raisins into the dough.
Remove the dough from the bowl to a floured countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels. Enjoy!
Chickpea Cookie Dough Dip is a deliciously creamy treat that tastes just like cookie dough—but with a nutritious twist! Made with chickpeas, nut butter, maple syrup, and vanilla, it’s naturally sweetened and packed with fiber. Enjoy it as a dip for fruit, spread it on toast, or grab a spoon and eat it straight from the bowl.
Ingredients
UnitsScale
1 Can, 15oz Chickpeas, drained and rinsed
1/4cupCashew Butter
1/4cupMaple Syrup
2 tsp Vanilla Extract
1/4 tsp Cinnamon
Pinch Kosher Salt
2 tbsp Almond Flour (or may sub oat flour)
1/3cupChocolate Chips
Instructions
Add all the ingredients except the chocolate chips to a food processor or blender. Process until smooth, about 2-3 minutes.
Remove the blade from your food processor.
Add the chocolate chips and stir into the dip with a spatula.
Transfer the dip to a serving dish.
Serve with your favorite fruit or crackers, enjoy!
Air Fryer Everything Bagel Bites are made with Greek yogurt and whole wheat flour for a soft, chewy inside and crispy outside. Perfect for snacking, dipping into soup, or enjoying with your favorite spread!
Ingredients
UnitsScale
2cupsGreek Yogurt
1cupWhole Wheat Flour
1cupAll Purpose Flour
1 tbsp Baking Powder
1/2 tsp Kosher Salt
1 tbsp water
1/4cupEverything Bagel Seasoning
Instructions
Preheat air fryer to 325° F.
To a stand mixer or large mixing bowl, add the Greek Yogurt, flours, baking powder and salt. Mix until the dough comes together.
On a clean counter or cutting board, knead the dough by hand a few times to fully incorporate all the yogurt into the flours.
Divide the dough into 16 portions (about 50g each) and roll each portion into a ball.
Then, to a small bowl add1 tbsp water.
In a separate small bowl, pour the everything bagel seasoning.
Then, roll each ball first in the water, then the seasoning, rolling around to fully coat each one. Continue with all 16 portions.
Place 6 bites into the air fryer at a time and cook for 10-12 minutes.
Remove from the air fryer and allow to cool for 10 minutes before digging in. Continue with the remaining bites. Enjoy!
This Buffalo White Bean Dip is a creamy, spicy, and high-protein twist on your classic buffalo dip. Packed with nutritious white beans, it’s the perfect snack for anyone looking for a protein boost without sacrificing flavor. Great for game day or a healthy appetizer option!
Ingredients
UnitsScale
2 Cans (15 oz each) Cannellini Beans, drained and rinsed
1 Garlic Clove
1/2cupGreek Yogurt
1cupCottage Cheese
1/4cupCream Cheese
1/3cupHot Buffalo Sauce
1/4 tsp Cayenne Pepper
1/2 tsp Smoked Paprika
1/4cupCheddar Cheese, Shredded
Instructions
Preheat oven to 375° F. Spray an oven-safe dish with nonstick spray, set aside.
To a blender or food processor, add 1 can of beans (save the 2nd can!), garlic clove, Greek Yogurt, cottage cheese, cream cheese, buffalo sauce, cayenne pepper and smoked paprika. Blend until smooth.
Pour the mixture into your dish. Then, add the 2nd can of whole beans, stirring gently with a spatula to incorporate them into your dip mixture. Use your spatula to even the top of the dip.
Top dip with shredded cheddar cheese.
Pop into the oven and bake for 25-30 minutes until bubbly.
Serve with sliced veggies and tortilla chips or pita chips. Enjoy!
Start your day with Cheesy Veggie Egg Bites, a protein-packed breakfast loaded with fresh veggies and savory cheese. Perfect for meal prep or busy mornings!
Ingredients
UnitsScale
1cupCottage Cheese
8 Eggs
1cupVeggies (suggestions: Diced Bell Pepper, Green Onion, Mushrooms, Spinach)
1/2cup Grated Cheddar Cheese
1/2 tsp Kosher Salt
1/4 tps Ground Black Pepper
Instructions
Preheat oven to 350° F. Spray a muffin tin with nonstick spray and set on top of a large sheet tray, then set aside.
To a blender, add the cottage cheese, eggs, salt and pepper.
Blend on high until fairly smooth about 1-2 minutes.
Then, pour the mixtures straight from your blender, evenly into your prepared muffin tin.
To each muffin cup, add about 1 tablespoon of each veggie you have prepared.
Then, add 1 tablespoon of cheddar cheese on top.
Place the muffin tin into the oven and bake for 20-25 minutes until the eggs are fully set.
Remove from the oven and allow muffin tin to cool on a wire rack for 5 minutes.
After 5 minutes, remove the egg bites from the muffin tin and allow to cool fully on the wire rack.
Taco Salads in a Jar are an easy and delicious meal prep! With layers of beans, veggies and the simplest dressing these salads will elevate your lunch game!
Ingredients
UnitsScale
4 tbsp Salsa
4 tbsp Greek Yogurt
1 Can, 15oz Black Beans, drained and rinsed
1cup Frozen Corn
1 Orange Bell Pepper, diced
1pintCherry Tomatoes, sliced in half lengthwise
1–2 tbsp Jarred Jalapenos
1cupRomaine Lettuce
Optional: 1/2cup Crushed Taco Shell, 1/4 cup Shredded Cheddar Cheese
Instructions
Set out two large mason jars.
Pour 2 tbsp salsa into the bottom of each jar. Top with 2 tbsp Greek Yogurt.
Add 1/2 of the rinsed black beans to each jar.
Next add 1/2 cup frozen corn to each jar.
Top the corn with half of the cherry tomatoes and 1-2 tbsp jalapenos.
Finally, top each jar with 1/2 cup Romaine lettuce.
Seal your jars with lids and pop them into the refrigerator until you are ready to enjoy!
Greek Chicken & Chickpeas is a flavorful and flexitarian dinner that will impress your guests and family!
Ingredients
Scale
2 lbs Chicken Breasts, diced into 1-inch pieces
2, 15oz Cans Chickpeas, drained and rinsed
1 Large Onion, diced
2 Lemons, zested and juiced
4 Garlic Cloves, minced
3/4 cup Olive Oil
3 tsp Oregano
2 tsp Kosher Salt
1 tsp Ground Black Pepper
Instructions
Set out two separate mixing bowls, one will be for the chicken, the other for the chickpeas. (Note: If you do not mind the meat and chickpeas mixed together then feel free to use one large bowl!)
To one bowl, mix up the marinade. Add the olive oil, diced onion, garlic, lemon zest and juice, oregano, salt and pepper. Whisk together to combine.
Pour half of the marinade into the other bowl. You should have half of the marinade in each bowl.
Add the chickpeas to one bowl and cover then add the chicken to the other bowl and cover it. Place both bowls into the refrigerator to marinate for at least 1 hour and up to 6 hours.
When you are ready to cook. Heat two large cast iron pans over medium high heat. Add 2 tsp olive oil to each pan.
When the pans are heated, add the chickpeas to one pan and the chicken to the other.
Cook the chicken and chickpeas, stirring frequently, for 15-20 minutes until the chicken is cooked through and the chickpeas are crispy. The cast iron pan will help to crisp and slightly char the chicken and chickpeas. This is good flavor! (Note that the chicken should be cooked through to 165 F).
Creamy homemade Tzatziki sauce is filled with cucumber, dill, lemon and garlic. The perfect accompaniment to your next Mediterranean meal.
Ingredients
UnitsScale
2cupsGreek Yogurt
1 Cucumber, grated
2 tbsp Lemon Juice
2 Gloves Garlic, minced
1 1/2 tbsp Dill, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
Instructions
Set out a medium sized mixing bowl and place a clean dish towel over top.
With a box grater, grate the entire cucumber right over the towel and bowl. Then, wring out the moisture from the cucumber using the towel. Discard the liquid and place the grated cucumber into the empty bowl.
Add the remaining ingredients to the bowl and give it a thorough stir with a spoon or whisk.
Cover and place into the refrigerator until ready to serve. The flavors will enhance with a little time in the fridge!
Make your pesto and then set aside to cook the rest of the dish.
Cook your pasta according to the box directions.
While the pasta cooks, cook your chicken and veggies
Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
Dice the vegetables into 1 1/2 inch pieces
Zucchini: Slice in half length-wise, then dice into half moon shape
Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
Cherry Tomatoes: Slice in half lengthwise
Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
Now its time to put the dish together!
In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
Taste the pasta and add additional pesto per your preference.
Serve immediately and enjoy a taste of a Mediterranean Summer!
This easy tofu scramble is packed with protein and is a great way to start your day!
Ingredients
Scale
(1) Block Firm Tofu, 14oz
2 tsp Olive Oil
2 tsp Nutritional Yeast
3/4 tsp Ground Turmeric
1/2 tsp Garlic Powder
l/4 tsp Onion Powder
Pinch Salt
Pinch Black Pepper
1 tbsp Almond or Soy Milk, Unsweetened
Handful of Baby Spinach, (Optional)
Instructions
Heat the olive oil in a pan over medium high heat. Add the drained tofu and crumble with a spatula or a fork right in the pan.
Cook the tofu for 4-5 minutes, stirring frequently until most of the moisture is gone.
Turn the pan down to medium and add the nutritional yeast, turmeric, garlic powder, onion powder, salt and pepper and then stir into the tofu. Continue to cook another 5 minutes.
Add the spinach (if using) and 1 tbsp plant-based milk and cook for 1 more minute until the spinach starts to wilt.
Transfer to a plate and serve with sourdough toast, fruit and enjoy!
These protein granola bars are a great snack or pre-workout boost. Plus they are nut-free!
Ingredients
UnitsScale
1 1/2cupsOld Fashioned Oats
1/4cupOat Flour
1/3cupProtein Powder
2 tbsp Flaxseed + 2 tbsp water
1/4 tsp Salt
1/2 tsp Ground Cinnamon
3 tbsp Mini Chocolate Chips
1/4cupCoconut Oil
1/4cupHoney
1 tsp Vanilla Extract
Instructions
Preheat oven to 350 F. Line a 10×4″ pan (bread/loaf pan) with parchment paper and set aside.
In a small bowl, mix together the flaxseed and water. Allow the flaxseed to soak up the water while you mix the remaining ingredients.
To a large mixing bowl add the oats, oat flour, protein powder, and salt. Mix together with a wooden spoon or spatula.
To a microwave safe bowl, add the coconut oil and heat on 20 second internals until melted. Then add the honey and vanilla extract and stir to mix. Then add the flaxseed water mixture and stir together.
Next, pour the coconut oil mixture into the oat mixture and stir together. Add the mini chocolate chips and stir again. The mixture should resemble wet sand.
Using a spatula, scoop the mixture into your prepared pan, spreading it evenly throughout the pan. Then, using your hands, the spatula or the bottom of a measuring cup press the dough firmly and evenly into the pan.
Place into the oven and bake for 10-12 minutes until slightly browned on top.
Allow the pan to cool on a wire rack for at least 10 minutes. Remove the parchment paper from the pan and allow the granola bars to cool on the wire rack for another 15 minutes until fully cooled.
Using a knife, cut the bars into 8 servings. Enjoy!
Optional Topping:
In a microwave safe bowl add 1 tbsp chocolate chips and 1/2 tsp coconut oil. Microwave on 20 second intervals until melted.
Using a spoon, drizzle the melted chocolate across the tops of the bars. Allow to cool for the chocolate to set.
This Mediterranean Egg Wrap is a mix between an omelet and a breakfast burrito but it is so much better than both of those! Plus, it packs in 31 grams of protein per serving!
Ingredients
UnitsScale
3 Eggs
1 Tbsp Greek Yogurt
2 Tbsp Unsweetened Soy Milk
2 tsp Olive Oil
3 Tbsp Red Bell Pepper, diced
1ozBaby Bella Mushrooms
1/4cupRaw Baby Spinach
3/4ozCheddar Cheese, grated
1 Whole Wheat Tortilla
Instructions
Heat a nonstick skillet to medium heat. Add 2 tsp olive oil.
When the pan is heated up, add the peppers and mushrooms and sautee for 1-2 minutes until the mushrooms are nicely browned.
Next add a handful of spinach and sautee for 1 minute.
While the spinach and veggies cook, whisk up the eggs, milk, Greek Yogurt and salt and pepper in a bowl.
Then, pour the egg into the pan, over top of the veggies. Give the pan a little shake to spread the eggs out evenly.
Place the tortilla on top of the egg mixture and allow to cook for 4-5 minutes.
After 5 minutes, run your spatula around the outside edge of the egg to make sure it will easily release and that it is cooked through.
Using a large spatula, flip the mixture over so that the tortilla is now on the bottom. Add the grated cheese and allow the tortilla to brown for 1 minute.
Finally, roll or fold the tortilla egg up. I find that folding into thirds like a letter works well. Then, give the roll up a little press with your spatula to fully crisp the bottom.
Now, slide it onto a plate, cut in half on a diagonal and dig in!
Mini Rosemary & Parmesan Focaccia Bites are packed with protein and make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.
Ingredients
UnitsScale
1cupGreek Yogurt
1/2cupAll Purpose Flour
1/2cupWhole Wheat Flour
1 1/2 tsp Baking Powder
1/8 tsp Kosher Salt
1 tbsp Rosemary, Minced
1/4cup + 1tbspParmesan Cheese, Grated
6 tsp Olive Oil
Flaked Sea Salt for topping, Optional
Instructions
Preheat oven to 400°F.
Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
Remove the bowl from the mixer and divide the dough into 12 equal portions.
Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
Bake for 12-15 minutes until slightly golden.
Carefully remove the bites from the muffin tin and allow to cool on a wire rack.
Crispy roasted chickpeas are a crunchy, protein-packed snack that’s perfect for munching or adding to salads and bowls. Packed with fiber and flavor, they’re roasted to golden perfection for a nutritious bite in every handful!
Ingredients
Scale
1 can, 15 oz, Chickpeas
1 tbsp Olive Oil
3/4 tsp Kosher Salt
Instructions
Preheat your oven to 400° F. Get a large sheet tray out and set aside.
Drain and rinse your chickpeas. Then place them onto a clean kitchen towel or paper towels and pat them dry.
Transfer the chickpeas to your baking sheet tray. Drizzle the olive oil over top and sprinkle with salt.
Using your hands, or a spatula, mix the chickpeas, olive oil and salt so they chickpeas are nicely coated.
Pop the sheet tray into the oven and roast for 25 minutes until crispy, stirring halfway.
Every Sunday my husband Devin makes a batch of these waffles for our family’s breakfasts. It started when my twins were little and the tradition continues, 7 years later! These waffles are delicious and filing, I know you will enjoy!
Ingredients
UnitsScale
Dry Ingredients
2cupsAll Purpose Flour
1cupWhole Wheat Flour
1cupOat Flour
4 tsp Baking Powder
1 1/2 tsp Salt
1/2cupVanilla Protein Powder
Wet Ingredients
8 Eggs (Separated)
1/4cupSugar
1/2 tsp Vanilla Extract
8 tbsp Unsalted Butter
4cupsButtermilk
Instructions
In a large mixing bowl combine all dry ingredients.
Melt butter. Either in the microwave or in small saucepan on the stove top. Set aside.
Separate your eggs. Place the yolks in a medium size mixing bowl and the egg whites into the bowl of a stand or hand mixer.
Add 1/4 cup sugar to egg yolks. Whisk vigorously until yolks turn a pale yellow color.
Whisk the vanilla extract into the egg yolks and sugar. Next slowly stream in the melted butter, whisking as you add. Whisk in the buttermilk and then set bowl aside.
Using your mixer with the whisk attachment, whisk the egg whites until stiff peaks are formed.
Add the wet ingredients to the dry ingredients and whisk until smooth. Do not over mix.
Gently fold the egg whites into the batter.
Preheat your waffle iron.
Once the waffle iron is ready, spray with nonstick spray and scoop 1/2 cup of batter into waffle iron and cook according to your waffle maker instructions.
Serve hot with flaxseed, maple syrup and fruit, enjoy!
One of my most popular recipes! Quinoa Greek Salad is a great side dish, lunch and excellent to bring to potlucks!
Ingredients
Scale
Salad Ingredients
1 1/2cupsQuinoa
3cupsWater
1ptCherry Tomatoes
1Cucumber
1/2cupKalamata Olives
1/2cupFeta Cheese
Balsamic Dressing Ingredients
1/2cupOlive Oil
2tspDijon Mustard
1/4cupBalsamic Vinegar
1/2tspKosher Salt
1/4tspGround Black Pepper
Instructions
For the quinoa and veggies
Rinse the 1 1/2 cups quinoa in a fine mesh strainer. In a medium saucepan, heat 3 cups of water over high heat. Add the rinsed quinoa. Bring quinoa and water to a boil then reduce heat to low and simmer for 15 minutes. The quinoa is done cooking when all the water is absorbed and it is light and fluffy.
Prep and slice veggies.
Peel cucumber and slice off the ends. Cut the cucumber in half lengthwise. Using a small spoon scoop out the seeds. Next, slice each half lengthwise into 1/2 inch long sections. Then stack your long sections together to dice into 1/2 inch dice. Place diced cucumber into a large bowl.
Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.
Slice kalamata olives in half. Place into bowl with cucumber and tomato.
For the balsamic dressing
Into a small mixing bowl or mason jar add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference
Putting the salad together
Once the quinoa has finished cooking add 3/4 of the dressing to the hot quinoa and stir to mix well. This will allow the quinoa to really absorb the dressing. Place the quinoa into the refrigerator for at least 1 hour.
Once the quinoa has cooled, place it into a large bowl. Add the cucumber, cherry tomatoes and kalamata olives. Next add the feta and mix together, taking care not to smash your tomatoes. Add the remaining 1/4 of the dressing and mix together. Place the salad back into the refrigerator for 1 more hour. Serve chilled, enjoy!
Make Your Own Homemade Kodiak Pancake Mix! With just a few simple ingredients, you can stock your pantry with this easy, protein-packed mix. Perfect for fluffy, flavorful, and filling pancakes whenever the craving hits—no box needed!
Grind the Oats: In the bowl of a food processor, process the oats until they are finely ground into oat flour.
Mix the dry ingredients: In a large mixing bowl combine the oat flour, whole wheat flour, protein powder, brown sugar, baking powder, cinnamon and salt. Whisk everything together until well combined.
Store: Transfer the pancake mix to an airtight container. Seal tightly and store in a cool, dry place until you are ready to mix up some protein pancakes!
Buffalo Salmon Quinoa & Chickpea salad takes just a few pantry staples to bring this high protein, healthy and spicy grain salad together!
Ingredients
Scale
Salad
1cupQuinoa
1Can Salmon, drained
1Can Chickpeas, drained and rinsed
2Celery Stalks
1Orange Bell Pepper
Dressing
1/4cupGreek Yogurt
3tbspHot Sauce
1tbspWater
1tspOnion Powder
3/4tspGarlic Powder
1tspSmoked Paprika
Instructions
Cook the quinoa according to the package directions.
While the quinoa cooks, combine the dressing ingredients and whisk together. Set aside.
Dice the celery and bell pepper and place into a large mixing bowl. Add the chickpeas, salmon and cooked quinoa. Pour the dressing over top and mix together.
Refrigerate the salad for at least 30 minutes before serving. Serve with extra hot sauce, depending on how spicy you like your food!
The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.
Ingredients
UnitsScale
1 Onion, diced
1 tbsp Olive Oil
1 Orange Bell Pepper, diced
3 Garlic Cloves, minced
2cupsChicken Stock or Vegetable Stock
1/4cupWater
15ozPinto Beans, Canned
15ozKidney Beans, Canned
15ozBlack Beans, Canned
15ozCanned Pumpkin Puree
1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
30ozPetite Diced Tomatoes
1 tbsp Chili powder
1 tsp Smoked Paprika
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tsp Cumin
1 pinch Cinnamon
Instructions
Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
Cover and cook on low for 6-8 hours.
Notes
If you like extra spice, add more chipotle peppers or adobo sauce!
When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
Homemade Whole Wheat Air Fryer Bagels with simple ingredients. Your kitchen will smell like a bagel shop in no time!
Ingredients
Scale
2cupsGreek Yogurt
1cupAll Purpose Flour
1cupWhole Wheat Flour
1tbspBaking Powder
1/2tspKosher Salt
1Egg
Instructions
Preheat air fryer to 325° F.
Add the Greek Yogurt, flours, baking powder, and salt to a stand mixer bowl or a large bowl.
With the paddle attachment, mix the ingredients together on low until the dough comes together in a ball. (Alternatively, you can mix this by hand with a wooden spoon or spatula.)
Remove the dough from the bowl to countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
Place the egg into a bowl and add 1 tbsp of water. Whisk to break up the egg and combine. Next, brush each bagel with the egg wash. Sprinkle on toppings to your preference. (I love everything bagel seasoning here!)
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Then, remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels.
Everything bagel edamame is a quick and protein packed savory snack.
Ingredients
Scale
1/2cupFrozen Edamame (in the pod)
1tbspWater
1tspEverything Bagel Seasoning
Instructions
In a microwave safe bowl, add 1/2 cup frozen edamame and 1 tablespoon water. Microwave for 3 minutes to steam the edamame and it has cooked through.
Using pot holders, carefully remove from the microwave and drain off any extra water. Sprinkle 1 teaspoon everything bagel seasoning over top and stir together with a spoon so that the seasoning gets onto all the edamame.
Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!
Ingredients
Scale
1/2cupCanned Lentils (drained and rinsed)
1/4cupPumpkin Puree
1/4cupBaby Spinach
1/4cupBell Pepper, Diced
1/4cupReduced Fat Mexican Shredded Cheese
1/8tspGround Cumin
1/8tspOnion Powder
1/8tspGarlic Powder
1/8tspPaprika
Chili Powder
2Whole Wheat Tortillas
1tspOlive Oil
Instructions
Heat a skillet or cast iron pan to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)
Parmesan Crisps are an easy, gluten-free and low carb snack!
Ingredients
Scale
3/4cupParmesan, Grated on Large Box Grater
Instructions
Preheat oven to 400°F.
Line a sheet tray with parchment paper or a silpat.
Scoop 1 tbsp size mounds of Parmesan onto the sheet tray, spacing them at least an inch apart.
Bake for 5-7 minutes until the cheese is bubbly and just starts to brown.
Allow to cool on the tray for 5 minutes. Then remove using a thin spatula and place on a paper towel lined plate to absorb any excess moisture or grease.Enjoy!
Lentil Bolognese is a plant-based one-pot meal that takes just 30 minutes to come together.
Ingredients
Scale
16ozShells Pasta, Whole Wheat
28ozCrushed Tomatoes, Canned
1tbspOlive oil
1Onion, minced
2Garlic Cloves, minced
1/2cupVegetable Stock
1/2cupUnsweetened Almond Milk (or milk of your preference)
14ozBrown Lentils, can, drained and rinsed
1/2cupParmesan Cheese, grated, plus extra for topping
1tspDried Oregano
1tspOnion Powder
1tspGarlic Powder
1/8tspRed Pepper Flakes
1/2tspKosher Salt
1/4tspGround Black Pepper
1/4cupNutritional Yeast
Instructions
Heat a large stock pot with water. Add a pinch of salt to the water. Cook the pasta according to package directions. Before draining, set aside 1/2 cup pasta water.
In a large skillet, add 1 tablespoon olive oil and then add the onion and sautee over medium heat for 7-10 minutes until softened. Turn the heat down to low and add the minced garlic, sautee for 1-2 minutes until fragrant.
Next, add the crushed tomatoes, vegetable stock, onion powder, garlic powder, oregano, red pepper flakes, salt and ground black pepper. Simmer for 15-20 minutes, stirring occasionally.
After 20 minutes add 1/2 cup of almond milk and the lentils. Stir and allow to simmer another 5 minutes.
Finally, add the Parmesan cheese, pasta and nutritional yeast. If the pasta seems a too thick, add a few tablespoons of pasta water to thin.
To serve, spoon into bowls and top with a sprinkling of Parmesan. Serve hot and enjoy!
