From the recipe box
Diner breakfasts, recipes, and experiments at the griddle.
New potatoes, smoked sausage and corn cooked in Old Bay broth all day, with the shrimp going in for the last ten minutes and a butter-parsley finish.
Two ways to turn protein powder and a little milk into a coffee topper, a sugar cookie creamer poured over cold brew and a thick pumpkin spice cold foam.
A no-bake protein dough of blended cottage cheese, applesauce and coconut flour, rolled into bites and coated in sprinkles.
Taco-seasoned tilapia seared in a skillet and flaked into low-carb tortillas with a creamy cabbage and lime slaw.
Eggs, crumbled feta and Greek seasoning baked in one dish with tomatoes you roast first so they actually taste like something.
Two skin-on salmon fillets pressed into Cajun seasoning and air fried skin-side down at 400°F for eight minutes.
A cake batter protein pancake cooked in a bowl in the microwave, with an optional yogurt frosting to make it taste like a cupcake.
A single serving of chickpea pasta with chicken, mini cucumber and cherry tomatoes in light Italian dressing, finished with a little Parmesan.
A blender batter of protein powder, cottage cheese and half the strawberries, microwaved into a little shortcake and topped with the rest of the berries and whipped cream.
A thin cheeseburger and all its toppings folded inside a big lavash in the Crunchwrap style, then seared seam-side down until crisp.
Protein powder, almond flour and a little coconut flour blended smooth and cooked in a waffle iron. Reheat them in the toaster, never the microwave.
Half a potato cut into fries gets a seven-minute head start, then a small seasoned patty joins it in the basket for seven more.
