From the recipe box
Diner breakfasts, recipes, and experiments at the griddle.
One batch of protein blueberry batter, two ways to cook it, either as a tray of mini muffins in the oven or one big muffin in the microwave.
Shredded chicken in a creamy buffalo-ranch sauce made from cottage cheese or Greek yogurt, rolled into a low-carb tortilla and seared in a hot pan until crisp.
A small-pan lasagna with protein pasta, a lean meat sauce and cottage cheese where the ricotta would go.
Ripe banana, protein powder, oats, peanut butter and cinnamon rolled into bites and chilled, so you get banana bread flavor without the loaf pan.
Thin seasoned ground-chicken patties in a crushed-cornflake coat, baked until crisp and served on a light bun with mayo and shredded lettuce.
A pound of browned ground beef or turkey simmered with salsa, pasta sauce and kale, with eggs cooked right in the sauce and cheese melted over the top.
Frozen cauliflower gnocchi, sliced chicken sausage and chopped vegetables tossed with pesto and air fried together until the gnocchi crisp.
A no-sugar-added raspberry protein cake baked in a small shallow dish in the microwave and finished with whipped cream.
Shredded cabbage, carrot, mango, red pepper and green onion with plenty of cooked chicken, tossed in a peanut dressing made with coconut aminos, rice vinegar, sesame oil and lime.
A packet of instant ramen made into a real meal with vegetables cooked in the broth and a protein stirred in at the end.
Low-carb protein powder, almond butter and coconut flour pressed into a pan, chilled for an hour and cut into bars.
Raw sausage pressed into a muffin tin as a shell, an egg inside, cheese on top, and baked until the sausage is cooked through.
