If you want your healthy eating habits to stick, you’ve got to find fun and flavorful ways to work seasonal ingredients into your everyday staples. Trust me, this simple shift can be a total game-changer for staying consistent in the kitchen.

Take these sweet and delicious stovetop cinnamon apples, for example. Every fall, I can’t get enough apples—they’re crisp, cozy, and so versatile. But instead of just snacking on them raw, I love to sautee them, transforming them into something warm and comforting. These cinnamon apples are quick to make, naturally sweet, and fill the whole house with that cozy autumn aroma.

The best part? They’re endlessly versatile! You can:

• Stir them into a bowl of protein-packed egg white oats
• Spoon them over a Greek yogurt and granola bowl
• Pile them high on cottage cheese pancakes or protein-rich French toast
• Serve them with some baked chicken thighs for a sweet and savory meal
• Or simply enjoy them warm right out of the pan as a lighter dessert option

If you’re anything like me, you’re always looking for simple ways to turn everyday ingredients into something special—and these stovetop cinnamon apples do exactly that. I make them all year long, but they’re especially perfect in the fall when I’m craving something sweet and satisfying without diving into a heavy dessert.

One skillet, a handful of ingredients, and less than 15 minutes—that’s all it takes to whip up this cozy recipe.

Ingredients for Stovetop Cinnamon Apples

Don’t look away! The ingredient list is short – but oh so delicious!

Most of the ingredients in this recipe speak for themselves, but let’s take a minute to talk about the star of the show—the apples! The variety you choose really does make a difference. For the best results, stick with apples that are firm, crisp, and have a naturally sweet-tart flavor.

Here are a few of my favorites (feel free to mix and match!):

• Honeycrisp – juicy, crisp, and perfectly balanced between sweet and tart
• Fuji – firm and super sweet, holds up beautifully when cooked
• Pink Lady – tangy, crisp, and bright in flavor
• Granny Smith – tart, firm, and classic for cooking

These apples not only hold their shape on the stovetop, but their natural flavor pairs perfectly with warm cinnamon and a touch of sweetness. Avoid softer varieties like Red Delicious or McIntosh, which tend to get mushy when cooked.

How to Make Chopped Stovetop Cinnamon Apples

Alright, let’s do this! These stovetop, sauteed cinnamon apples come together so fast and taste so good, you’ll wonder how you ever lived without them.

Watch My Chopped Cinnamon Apples Video HERE!

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Quick Chopped Stovetop Cinnamon Apples

Perfect for topping oatmeal, yogurt, cottage cheese, and more! These quick chopped stovetop cinnamon apples are ready in just 15 minutes and are the perfect way to add seasonal fall flavors to your healthy, everyday staple meals.

Course snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (makes 2 cups total)

Calories 91kcal

Author Dani Spies

Ingredients

• 4 cups (500 grams) chopped apples
• 3 tablespoons water
• 1.5 tablespoons butter
• 1.5 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/8 teaspoon sea salt

Instructions

• Chop apples into 1/2 inch cubes. You can cut them bigger if you'd like, but I like a smaller chop. What's most important is that they are fairly equal in size.
  
• Add the apples and 3 tablespoons of water into a 12-inch skillet. Cover and cook over medium-high heat for 4-5 minutes.
  
• Remove the lid and cook for another 3 minutes or until most of the water has evaporated and the apples have softened.
  
• Add the butter to the pan and toss with the apples until they are lightly coated. Cook for an additional 2 minutes.
  
• Add maple syrup, vanilla, cinnamon and salt. Stir until well combined. Cook for another 2-5 minutes, stirring often, until your apples are soft and tender.
  
• Serve and enjoy! I love these apples served over Greek yogurt with an extra sprinkle of cinnamon and a small handful of granola.
  

Video

Nutrition

Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 55mg | Potassium: 137mg | Fiber: 3g | Sugar: 15g | Vitamin A: 130IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 0.2mg

© Clean & Delicious

The post Quick Chopped Stovetop Cinnamon Apples appeared first on Clean & Delicious.

I love a quick and easy cottage cheese breakfast recipe! Whether I’m making cottage cheese breakfast toast, cottage cheese pancakes, or these cottage cheese overnight oats, I find the protein in cottage cheese keeps me feeling fueled and satiated for hours. This is because cottage cheese contains casein protein, which is a slower-digesting protein than whey, and helps keep you feeling full for longer.

As a health and weight loss coach, I highly recommend starting your day with a healthy, protein and fiber-rich breakfast. Not only does this provide you with great energy for the day, but it also stabilizes blood sugar levels, prevents snacking, and supports lean muscle tissue (which I am working hard to do as I turn 50 this year!).

And trust me, nothing makes a nutritious breakfast feel more doable than having overnight oats prepped and waiting in the fridge for busy mornings. Bonus points: my kids and hubby love it too!

Ingredients Needed + Helpful Tips:

Did I mention that overnight oats made with cottage cheese are a recipe that requires only five ingredients? Yep! Here’s everything you’ll need to make it:

• Old-fashioned rolled oats: Rolled oats are my preference when making overnight oats. Quick-cooking oats will work as well, but rolled oats create a better texture. However, steel-cut oats will not work because they are too hard and don’t absorb the liquid. If you are gluten-free, be sure to grab certified gluten-free oats (I like Bob’s Red Mill gluten-free oats).
  
• Cottage Cheese: The star of the show and protein-packed! I enjoy the texture of the curds in my overnight oats, but you can also blend the cottage cheese for a smoother consistency if you prefer. Good Culture is my favorite brand – it’s so rich and creamy. I always buy the low-fat variety, but full-fat is also a delicious option. Remember- cottage cheese is higher in sodium, so there’s no need to add extra salt to your overnight oats.
  
• Almond milk: I love an unsweetened almond milk for this recipe because it’s naturally lighter than traditional milk. But honestly, any milk will work. So you use what you have and/or what you love.
  
• Chia seeds: Help to make the overnight oats thicker by absorbing some of the liquid! Plus, they add fiber, protein, and healthy fats. When I want a super thick and creamy overnight oat, I’ll use three teaspoons of chia seeds per serving. When I want my overnight oats to be a bit looser, I’ll just use one or two teaspoons.
  
• Protein boost: As is, this recipe packs in 14 grams of protein per serving! However, I often aim for 30 grams of protein per meal, so to bump the protein even higher, I’ll add a half scoop of vanilla whey protein. Not only does it add more protein power, but it’s also delicious!

How to make overnight oats with cottage cheese

MEAL PREP TIP

I highly recommend making this in batches. I usually do five at a time, all in individual jars for easy grab-and-go breakfasts. This way, I know my hubby, kids, and I all have a delicious breakfast option waiting for us even on the busiest mornings of the week.

While you may see a variety of jars in my blog posts, this fat, short 16-ounce mason jar is my go-to for making overnight oats. It leaves plenty of room to stir the oats and has lots of space for toppings as well.

WATCH MY COTTAGE CHEESE OVERNIGHT OATS RECIPE VIDEO

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Protein-Packed Overnight Oats with Cottage Cheese

If you like Greek yogurt as the base for your overnight oats, you will love cottage cheese. It creates a light and creamy oatmeal texture that is quick to make (no need to blend; embrace the curds!) and packed with 14 amount of protein per serving. This an easy way to enjoy overnight oats with lots of protein; no protein powder is needed!

Course BREAKFAST

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Refrigeration Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 1 serving

Calories 234kcal

Author Dani Spies

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1/2 cup unsweetened almond milk
• 1/4 cup low-fat cottage cheese
• 1-3 teaspoons chia seeds the more you add, the thicker your oats will be
• 1/2 teaspoon cinnamon
• Topping Suggestions: berries, banana slices, chopped apples or peaches, peanut butter, almond butter, nuts, dried fruits, granola

Instructions

• Place oats, almond milk, cottage cheese, chia seeds, and cinnamon in a small jar with a cover (mason jars are perfect). Stir until well combined and place on the lid.
• Leave in the refrigerator overnight or for a minimum of four hours. Enjoy straight for the fridge as is or with extra toppings!

Video

Notes

Want more protein? Stir in a 1/2 scoop vanilla protein powder.

Prefer a creamy texture? Blend the cottage cheese in a food processor or with an immersion blender before adding it to your oats.

Storage Tips

Fridge: Store in an airtight container or mason jar in the fridge for up to five days. For the best texture and freshness, add toppings just before serving. When ready to eat, stir the oats and add a splash of milk if needed.

Freezer: Store in a freezer-safe container and place in the freezer for up to three months. Transfer them to the fridge the night before to thaw, and they’ll be ready to enjoy in the morning.

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 32g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 395mg | Potassium: 216mg | Fiber: 6g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 0.1mg | Calcium: 241mg | Iron: 2mg

© Clean & Delicious

The post Protein-Packed Overnight Oats with Cottage Cheese appeared first on Clean & Delicious.

Let’s talk about the ingredients you’ll need

Don’t blink or you’ll miss the simplicity of this recipe. All you need are these five everyday ingredients (so easy peasy!).

• Flour: Unbleached all-purpose flour serves as the base of the dough, providing the bagels with structure while maintaining their soft and chewy texture. I tested this recipe with whole wheat flour and oat flour as well. While they both work, they yield a denser end product.
• Baking powder: Don’t skip this (trust me, I learned the hard way ). It helps the bagels rise without yeast.
• Cottage cheese: The star of the show! I always use the low-fat variety and love the taste and texture of Good Culture cottage cheese. It’s so good.
• Egg: While an egg wash isn’t required, I highly recommend it. Brushing a little beaten egg over the bagels before baking gives them that gorgeous golden-brown color and helps the toppings stick. When I tested the recipe without it, the bagels still tasted great—but they looked a little pale and didn’t have that classic, glossy bakery finish. So if you’re not avoiding eggs, it’s a small extra step that makes a big difference.
• Optional toppings: Customize your bagels with everything bagel seasoning, seeds, dried aromatics, or shredded cheese for extra crunch and flavor.

Can I Make Gluten-Free Cottage Cheese Bagels?

Yes! When I made this recipe, I tested a couple of different options because I know some of our readers follow a gluten-free diet. Here’s what I discovered:

1. You can easily substitute the all-purpose flour with an all-purpose gluten-free flour. Look for a blend designed to replace all-purpose flour and already contains a binder, such as xanthan gum or guar gum (I Like Bob’s Red Mill). This helps mimic the elasticity and texture typically found in gluten. They won’t rise quite as much, but they are still tender and tasty.

2. Alternatively, you can make high-protein bagels using oat flour. While the final product was delicious, the oat-flour bagels were moister and denser than those made with white flour. They’re still tasty, just different from traditional bagels.

How to Make Baked Protein Bagels

I’m not usually the kind of girl who makes homemade bread (or bagels!), but since I’m obsessed with cottage cheese, I had to try this recipe, and let me tell you… They do not disappoint. The best part? They are so easy. I felt like a healthy home cook rockstar (and you will too!).

Once the crumbles form, trade your spatula for your hands and continue mixing the dough until it forms a smooth, slightly sticky ball that resembles fresh pizza dough.

Gently press a hole with your thumb in the center to form a bagel, and place it on parchment paper, adding flour as needed. Don’t aim for perfection here; let your bagels be rustic and homemade.

Brush each bagel with egg wash, dip both sides in your chosen seasoning, and place on the baking sheet.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Baked Protein Bagels with Cottage Cheese (12g!)

Looking for an easy to make, healthy homemade bagel recipe that's packed with protein? These baked protein bagels with cottage cheese are the answer. Using just three main ingredients; flour, cottage cheese and baking powder, these high-protein (12 g!), no-boil bagels are light, fluffy and delicious. Say hello to your new favorite high-protein breakfast (or lunch!).

Course BREAKFAST

Cuisine American

Diet Low Calorie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 bagels

Calories 167kcal

Author Dani Spies

Ingredients

• 1 cup (120g) unbleached all purpose flour
• 2 teaspoon baking powder
• 1.25 cups 2% cottage cheese, (I love Good Culture)
• 1 egg, beaten, (for egg wash)
• Optional toppings: everything bagel seasoning, poppy seeds, dried garlic flakes, dried onion flakes, sesame seeds, shredded asiago cheese

Instructions

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
• In a large bowl whisk together flour and baking powder. Add the cottage cheese and mix with a fork or spatula until it looks like small crumbles.
• Working in the bowl, use your hands (or a rubber spatula) and continue mixing the dough until it comes together into a ball. It will be smooth, a bit sticky, and will begin to pull away from the sides of the bowl – it will resemble fresh made pizza dough.
• Transfer the dough to a lightly floured work surface and knead a few more times until no longer sticky. If needed, add an extra sprinkle of flour as you work.

  Use a bench scraper or a sharp knife to divide the dough into four equal portions. 
• With floured hands, shape each portion into a ball, then gently press your thumb through the center to form a bagel shape. Add more flour as needed to keep it workable. Place each bagel on parchment paper.
• Pour your seasoning of choice into a wide shallow bowl. Brush the top and bottom of each bagel with the egg wash and dip each side into the seasoning mixture and place on prepared baking sheet.
• Bake for 25-30 minutes until fluffy and puffed up on the outside and golden brown over the top. Allow to cool for 15 minutes before slicing and serving. Enjoy!

Video

Notes

• Flour your hands and board generously. This makes it easier to work with the dough.
• You can blend the cottage cheese beforehand if preferred. But I like the little craters created by the cottage cheese curds. 
• Don’t worry if your bagels are not perfectly shaped. They will look homemade and still taste delicious.
• If your cottage cheese is loose and liquid, strain the excess liquid by scooping the cottage cheese into a fine-mesh strainer and allowing the liquid to drip off.

Storage and freezing

Let the leftover bagels cool completely, then store them in an airtight container and refrigerate them for up to five days. I have read that some people prefer to store them at room temperature because they believe refrigerating them can cause them to become stale more quickly, but I disagree. I’d be curious to hear what you think?!

For extended storage, you can individually wrap each bagel and then transfer them to a freezer-safe bag, placing them in the freezer for up to 4 months.

I recommend slicing the bagels almost all the way through before freezing, so you can easily toast them directly from frozen.

Nutrition

Serving: 1bagel | Calories: 167kcal | Carbohydrates: 27g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 290mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31IU | Calcium: 135mg | Iron: 2mg

© Clean & Delicious

The post Baked Protein Bagels with Cottage Cheese (12g!) appeared first on Clean & Delicious.

I am always looking for simple and delicious ways to add more protein to my meals, and Greek yogurt is an easy way to do just that. One cup of Greek yogurt delivers 24 grams of protein, so swapping it for the mayo in this lightened-up egg salad recipe is a simple swap that creates a light and creamy egg salad with more protein and fewer calories than a traditional egg salad.

Sometimes, I’ll pop out of some of the yolks and use just egg white (I usually use two hard-boiled egg whites for every hard-boiled egg) to create a healthy lunch that is even higher in protein while being lower in fat and overall calories. Both options are delicious, super quick, and easy to make.

Just be sure to make your hard-boiled eggs in advance if you want to save time in the kitchen.

HEALTHY COOKING TIP! There’s nothing worse than dealing with hard-boiled eggs that are hard to peel. This will result in a chunky, messy egg salad (and a frustrated, healthy chef!).

But have no fear! I have tested ALL the methods for making hard-boiled eggs and have created a step-by-step guide for making easy-to-peel hard-boiled eggs that are perfectly cooked every time.

I love making them when I meal prep and then using them to add a pop of protein to various recipes, such as hard-boiled egg avocado toast, avocado egg salad, and savory oatmeal!

Ingredients you’ll need

You don’t need much to make this recipe! Just a handful of healthy, everyday ingredients.

• Eggs are the star of the show and a major source of protein! Remember, you can always pop some of the yolks out to create an egg salad that is even higher in protein and lower in fat.
• Red onion helps to cut through the richness of the salad and adds a lovely texture. I recommend dicing your onions nice and fine so you don’t end up with a huge chunk in your mouth.
• Celery adds the best crunch and a light, fresh flavor.
• Fresh herbs are key to creating a light and fresh flavor. I use a couple of tablespoons of fresh parsley, but dill, cilantro, chives, and tarragon would also be delicious.
• Greek yogurt adds another layer of protein while helping to keep this salad light and creamy. I always use a 2% low-fat variety, but full-fat and no-fat would also work (I’ve tested them all!). So, as always, use what you have and what you love.
• Dijon mustard has a magical way of bringing all of the flavors together.
• Lemon juice lifts the flavor and helps create that mayo flavor without using any mayo.

How to make a healthy egg salad

Every egg salad, whether an avocado egg salad, tuna egg salad, or lightened-up egg salad (like this one!), starts with a perfectly cooked hard-boiled egg. I won’t get into all the details since I’ve shared them here, but here’s a quick rundown:

Peel the hard-boiled eggs and chop them up! I like to work in thirds to create a hearty egg salad.

Serve the egg salad straight from the bowl with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Serving ideas

Everyone in our home likes to eat egg salad in their unique way! Here are some clean and delicious ways to enjoy this easy egg salad:

1. Classic Egg Salad Sandwich: Layer it between whole-grain bread, sourdough, or a sprouted grain wrap. Add fresh greens like arugula or spinach for an extra nutrient boost. This is my husband’s favorite!

2. Lettuce Wraps for a Low-Carb, Low-Calories Option: Serve your egg salad in crisp lettuce cups like romaine or butter lettuce. This makes a refreshing and gluten-free lunch idea! My daughter, Katie, always opts for the lettuce cups.

3. Protein-Packed Breakfast Toast: Spread your healthy egg salad on top of whole wheat, sourdough, or gluten-free toast, then sprinkle with chopped chives, avocado slices, or microgreens for extra flavor and nutrients.

4. Meal Prep Protein Bowls: Build a balanced high-protein meal prep bowl by serving egg salad over a bed of quinoa, brown rice, or mixed greens. Add cucumbers, cherry tomatoes, and a drizzle of lemon juice for a fresh and nutritious meal.

5. Stuffed Avocado: Scoop egg salad into a halved avocado for a healthy fat and protein-packed snack or light meal. This is an easy, low-carb, and satisfying way to enjoy it!

6. Cucumber Slices or Bell Pepper Boats for a Crunchy Twist: Scoop egg salad onto cucumber slices or inside bell pepper halves for a fun and low-calorie snack. This adds extra crunch and freshness while keeping it light and healthy. My personal favorite!

7. Whole Grain Pita or Crackers for a Healthy Snack: Scoop up your creamy egg salad with whole-grain pita pockets or seed-based crackers. This is an excellent option for a quick, protein-packed snack or an easy lunch on the go! My son loves it when I pack this lunch in his lunch box for school.

8. Deviled Egg-Style Appetizer: Spoon the egg salad mixture into halved hard-boiled egg whites and sprinkle with paprika or fresh herbs for a fun appetizer. These make a bite-sized, high-protein snack perfect for gatherings.

How to store leftover egg salad

Whether you’re meal-prepping for the week or saving leftovers, here’s everything you need to know about storing egg salad properly!

To keep your Healthy Greek Yogurt Egg Salad fresh, store it in an airtight container in the refrigerator for up to 3-4 days. Before serving, please give it a quick stir to maintain its creamy texture. Avoid leaving it at room temperature for more than 2 hours, and if packing for lunch, use an insulated bag with an ice pack.

I don’t recommend freezing egg salad, as the Greek yogurt can separate, and the eggs may become rubbery. For easy meal prep, boil and peel your eggs beforehand, then mix a fresh batch whenever you’re ready to enjoy!

How do you love to enjoy your egg salad? Let me know in the comments below!

WATCH MY HEALTHY EGG SALAD VIDEO BELOW!

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Lightened Up Egg Salad with Greek Yogurt

I've put a healthy twist on a classic dish by swapping out the mayo for Greek yogurt in this lightened-up egg salad recipe. This easy, healthy lunch idea is packed with protein, quick to make, and perfect for meal prep. Layer it on whole-grain bread, serve with crackers, or pile it in a lettuce wrap for a lower-carb meal option.

Course LUNCH, salad

Cuisine American

Diet Gluten Free, Vegetarian

Servings 4 servings

Calories 141kcal

Author Dani Spies

Ingredients

• 8 eggs room temperature
• 2 tablespoons red onion finely diced
• 2 tablespoons celery finely diced
• 1-2 tablespoons fresh herbs parsley, chives, dill, etc., chopped
• 1/4 cup low-fat Greek yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• sea salt and black pepper to taste

Instructions

• Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.
• Transfer the eggs to an ice water bath to stop cooking and cool completely.
• Peel the hard-boiled eggs. Remove the yolk from two of the eggs using just the whites.
• Add the chopped eggs to a mixing bowl with the red onion, celery, fresh herbs, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together until well combined.
• Serve the egg salad straight from the bowl, with crackers, on a sandwich, or in a lettuce wrap. Enjoy!

Video

Nutrition

Serving: 0.25recipe | Calories: 141kcal | Carbohydrates: 2g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 328mg | Sodium: 162mg | Potassium: 150mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg

© Clean & Delicious

The post Lightened Up Egg Salad with Greek Yogurt appeared first on Clean & Delicious.

Everything You’ll Need

Use all your favorite pizza toppings to make this healthy pizza bowl recipe! Here’s what I like to use, but feel free to swap in ingredients that you like best:

Key Ingredients

• Cottage Cheese is the base for these high-protein pizza bowls! I tried this recipe with full-fat, non-fat, and low-fat cottage cheese (FYI, I love the brand Good Culture ). I enjoyed the low-fat variety best as it was thick and creamy but not too rich. I noticed that other variations blend the cottage cheese beforehand to smooth out the curds. This is always an option, but I never do it because I love the texture the curds add to the pizza bowl.
• Marinara Sauce gets blended in with the cottage cheese. I always opt for store-bought marinara because it’s quick and convenient. While there are a handful of great brands to choose from, Cucina Antiqua is one of my favorites because it’s made with good-quality ingredients while being lower in sugar than most store-bought marinara options (you would be surprised at how much sugar some store-bought marinara can have!)

How to Make a Cottage Cheese Pizza Bowl

Start by combining cottage cheese, Parmesan, half of the marinara sauce, and seasonings. Stir in half of the toppings as well.

Put everything into an oven-safe bowl (I use this one) and then layer on the remaining marinara sauce before sprinkling the cheese over the top.

Finish with the rest of your pizza toppings and seasonings! I also love a sprinkle of red pepper flakes for some heat.

Now, you can either bake your cottage cheese pizza bowl in the oven or pop it in the microwave for lunch or dinner in a flash!

How to Store Leftover Pizza Bowls

• Refrigeration: Allow the pizza bowls to cool completely before storing. Place a top on the container or cover tightly with plastic wrap and refrigerate for up to 3-4 days.
  
• Reheating: Reheat in the microwave for about 1-2 minutes or in the oven at 350°F until the cheese is melted and bubbly again (about 20 minutes).

More Cottage Cheese Recipes to Try

• Cottage Cheese Scrambled Eggs
• Cottage Cheese Breakfast Toast
• Egg White Muffins with Cottage Cheese
• 5-Minute Cottage Cheese Bowl with Tropical Fruit

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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High Protein Cottage Cheese Pizza Bowls (27g!)

Cottage cheese pizza bowls are a healthy, high-protein lunch or dinner idea that delivers 20 grams of protein per serving. These cheesy pizza bowls have gone viral on TikTok (you will soon see why!) and are a low-calorie alternative to pizza night. They're quick, easy, delicious, and perfect for meal prep.

Course Main

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Servings 2 servings

Calories 230kcal

Author Dani Spies

Ingredients

• 1.5 cups low-fat cottage cheese, I love this brand
• 1/3 cup low sugar marinara sauce (divided), I used this one
• 2 tablespoons Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 cup chopped black olives, divided
• 1/4 cup diced bell pepper, divided
• 1/4 cup diced onion, divided
• 1/4 cup shredded mozzarella cheese
• pinch red pepper flakes

Instructions

• Combine cottage cheese, parmesan, 1/4 cup marinara sauce, garlic powder, and Italian seasoning. Stir in half of the black olives, chopped bell pepper, and chopped onions.
  
• Divide the mixture amongst two oven-safe containers (I use this one). Top each container with one tablespoon of marinara sauce and sprinkle two tablespoons of shredded mozzarella over the top of each.
  
• Divide the remaining olives, peppers, and onions and sprinkle over the top of each bowl. Add an extra sprinkle of Italian seasoning over the top and red pepper flakes.
  
• Bake at 425 F for 10-12 minutes. If you’d like to, brown the top, you can finish it under the broiler for an extra minute. Alternatively, you and microwave the pizza bowl for 1 1/2-2 minutes.
• Serve with crackers, pita chips, or fresh chopped veggies for dipping.
  

Notes

• • Make Ahead: You can prep the ingredients ahead of time and store them in the fridge for up to a day, making it easy for busy nights.

• • Use a Microwave-Safe Dish: If you’re using the microwave, make sure your dish is microwave-safe and avoid using metal. The same goes for the oven. 

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 1314mg | Potassium: 334mg | Fiber: 2g | Sugar: 7g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 261mg | Iron: 1mg

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The post High Protein Cottage Cheese Pizza Bowls (27g!) appeared first on Clean & Delicious.

Who doesn’t love avocado toast? It’s at the top of the list when I want a quick, healthy, and delicious breakfast (my cottage cheese breakfast toast is another fan favorite!). But, if you are like me and trying to add more protein to your breakfast, avocado toast just isn’t enough. This is why I love making my avocado toast topped with hard-boiled eggs!

Of course, you can also top your avocado toast with scrambled, poached, or an over-easy egg, but nothing beats the ease and convenience of hard-boiled eggs. You can make them in advance and adjust the cooking time depending on how hard or soft you like the yolks (you can use my step-by-step guide for easy-to-peel hard-boiled eggs here). Personally, I love a jammy yolk—but that’s just me!

Adding an egg to your avocado toast creates a more balanced breakfast (or grab-and-go snack) packed with protein, healthy fats, and fiber—the perfect meal to support healthy eating habits.

Ingredients you’ll need

You only need a few simple ingredients to create this well-balanced breakfast toast!

• Toasted Bread: I love to use sourdough bread when making avocado toast. It provides a crispy, tangy base with a chewy texture that complements the toppings. I also love sprouted bread as well.
  
• Ripe Avocado: The star of the show! This adds a rich, creamy texture and is packed with healthy fats, fiber, and essential nutrients. A ripe avocado should be slightly soft when gently pressed but not mushy. If your avocado is too firm, let it ripen at room temperature for a day or two.
  
• Fresh Lemon Juice: A small squeeze brightens up the avocado with a hint of acidity while helping prevent browning.
  
• Hard-boiled eggs: A great source of protein and nutrients, making this meal more filling and balanced. If you want even more protein, skip the yolks and add a few extra egg whites.
  
• Everything Bagel Seasoning: A flavorful blend of sesame seeds, garlic, onion, and poppy seeds that adds the most satisfying crispy crunch and depth of flavor.
  
• Sea Salt: Enhances the natural flavors of the avocado and eggs while bringing out the seasoning blend. This is my favorite brand.
  
• Extra-Virgin Olive Oil: While optional, a drizzle over the top adds richness and boosts heart-healthy fats.

How to make avocado toast with hard-boiled egg

Make easy-to-peel hard-boiled eggs. You definitely want to do this in advance! This is the beauty of hard-boiled eggs. They can hang out in the fridge, ready to go when you are. Plus, they are such an easy and convenient source of protein. If you need a reminder on how to do this, follow my no-fail hard-boiled eggs guide (it won’t let you down!).

Mash the Avocado: Scoop the avocado into a small bowl, mash, and season.

Add to Toast: Spread the mashed avocado over the toast and top with egg slices! Add some seasoning and enjoy.

Easy ways to add more protein to avocado toast:

This breakfast, as it stands, delivers 15 grams of protein, which is amazing. However, I try to start my day with a bit more protein, so here are some easy ways to bump the protein in your avocado toast.

1. Add a couple of extra hard-boiled egg whites, but skip the yolks. Egg whites are pure protein, so it is easy to bump up your protein without adding more fat.
2. Sliced turkey is another excellent option. It’s quick, convenient, delicious, and protein-packed.
3. Serve some turkey bacon on the side. Lower in fat and higher in protein than traditional bacon, it’s the perfect pairing for avocado toast.
4. I make my chicken and apple sausage patties with ground chicken. They’re easy to make, delicious, and protein-packed.
5. Sprinkle on some seeds. Hemp, chia, and pumpkin seeds are all excellent plant-based protein options.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Avocado Toast with Hard Boiled Egg

Topping your avocado toast with a hard-boiled egg is a quick, easy, and delicious way to give this healthy breakfast an extra pop of protein! You could opt for poached or fried eggs, but hard-boiled eggs are just so quick and convenient. Make your eggs in advance and enjoy a simple, nutritious, two-minute, no-cook meal that packs 15 grams of protein without the fuss!

Course BREAKFAST, snack

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 412kcal

Author Dani Spies

Ingredients

• 1 slice (38 grams) toasted sourdough bread* see notes
• 1/2 medium (60 grams) ripe avocado
• Small squeeze of fresh lemon juice
• 1 hard-boiled egg** see notes
• Sprinkle of Everything Bagel Seasoning
• Sea salt, to taste
• Optional: Drizzle extra-virgin olive oil

Instructions

• Scoop avocado in a small bowl. Using the back of a fork, mash the avocado until smooth but still a bit chunky—season with sea salt and lemon juice.
  
• Spread the mashed avocado over the top of the toast.
• Cut the hard-boiled eggs into round slices and then layer them on the mashed avocado.
• Finish with a sprinkle of everything bagel seasoning and a drizzle of extra virgin olive oil, if desired. Enjoy!
  

Notes

*I find sourdough and sprouted grain bread to have the best texture for avocado toast as they are nice and hearty. But you can, of course, use any bread you love or prefer.

**Make your hard-boiled eggs in advance if you want to keep this meal quick and convenient. See my fail-proof guide for how to make easy-to-peel hard-boiled eggs here.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 42g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 187mg | Sodium: 454mg | Potassium: 625mg | Fiber: 8g | Sugar: 4g | Vitamin A: 407IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 4mg

© Clean & Delicious

The post Super Quick Avocado Toast with Hard Boiled Egg appeared first on Clean & Delicious.

Did you know that eggs and cottage cheese are best friends? It’s true! Not only does this delicious combination pack in protein, but they are also the perfect base for tons of healthy breakfast options. Whether it’s my cottage cheese and spinach egg bake, cottage cheese pancakes, or these easy egg bites with cottage cheese, this protein-packed duo won’t let you down!

I am turning 50 this year, and one of the daily habits I am committed to is starting my day with protein! A healthy, protein-rich breakfast can help support muscle maintenance, keep you feeling full longer, and prevent mid-morning energy crashes. I aim for about 30 grams of protein per meal, but anywhere between 20-35 grams is a great goal.

This approach to breakfast is not just beneficial for athletes; it’s great for anyone looking to maintain a healthy lifestyle and keep their energy levels steady throughout the day.

Why you will love these grab-n-go egg bites:

• Quick and easy: You can make them ahead quickly, making them super convenient for busy mornings. Just grab them and go!
• Good for you: Cottage cheese and eggs provide a protein-packed, nutritious start to the day. Plus, the veggies add nutrients and fiber.
• Customizable: They are so versatile. Switch up the veggies, add some herbs, or chop leftover meat for endless flavor options. Want even more protein? Try my egg white muffins with cottage cheese.
• Meal-prep friendly: Whip them up on the weekend and have them on hand for the week. This makes it much easier to stay aligned with your healthy eating goals.
• Portable: Perfect for on-the-go breakfasts or snacks. There is no need to stop for fast food when you have these delicious egg bites on hand.

Ingredients you’ll need

This egg bite recipe only requires five ingredients plus seasonings! Here’s what you’ll need:

• Eggs: The main ingredient, providing protein and a fluffy texture to the egg bites. I love using pastured eggs as I find they have the best flavor!
• Low-fat cottage cheese: Adds creaminess and extra protein while keeping the recipe light and healthy. Full-fat or non-fat cottage cheese works as well! I love and highly recommend the brand Good Culture. It has the best flavor and texture!
• Sea salt & black pepper: Always!
• Oregano: A fragrant herb that gives the egg bites a savory Mediterranean flavor. Unexpected and so delish.
• Red bell pepper: Adds a touch of sweetness, vibrant color, and nutrient density.
• Spinach: An easy way to work some extra greens into your diet.
• Feta cheese: Salty, tangy, deliciousness!

Substitutions and variations

This is such a flexible recipe! You can easily make changes based on what you have on hand and what you love. Here are some ideas:

• Cheese swap: Replace feta with shredded cheddar, mozzarella, or goat cheese.
• Veggie variations: Try mushrooms, zucchini, broccoli, or sun-dried tomatoes instead of spinach and red bell peppers. (You can sauté the veggies before adding them to the mix to bring out more flavor and soften them.
• Herb options: Use basil, parsley, dill, or thyme instead of oregano to mix things up.
• Protein boost: Add cooked, crumbled turkey bacon, chicken sausage, or diced ham for extra heartiness.
• Spicy kick: Add diced jalapeños, red pepper flakes, or a dash of hot sauce for a bit of heat.

How to make this recipe

Add water to a 9×13-inch baking pan halfway to the top to start this simple recipe. Place on the bottom rack of the oven. This helps to keep the egg muffins moist and tender while baking.

Preheat the oven to 350℉. Generously grease a 12-cup, non-stick muffin pan with cooking spray and set aside. Alternatively, you can line the muffin pan with silicone muffin liners.

Combine the eggs, cottage cheese, salt, black pepper, and cottage cheese in a blender.

Blend until well combined and smooth.

Evenly divide the peppers, spinach, and feta cheese in each muffin cup. I just eyeball this, trying to make them as even as possible. Each muffin cup will have 2-3 tablespoons of veggies and cheese.

Pour about 1/3 cup of the egg and cottage cheese mixture on top the veggies and cheese in each muffin cup. I like to start with less and then go back to make sure they are fairly even. Each cup should be 3/4 full or a tiny bit more.

Use a toothpick to stir the veggies and cheese a bit. This does not affect the flavor, but it helps to bring them to the top as the egg muffins bake, which makes for a pretty muffin cup.

Bake for 20-25 minutes or until the muffins are set and cooked through the center. They will puff up when cooking and then deflate a bit as they cool.

Cool for 12-15 minutes. Run a knife along the side of each muffin, remove it, and enjoy!

Helpful tips

• Grease the pan well: To prevent sticking, thoroughly grease your muffin tin or use silicone molds for easy removal.
• Don’t overfill: Fill muffin cups only about ¾ full to allow room for the egg mixture to puff up as it bakes.
• Customize portions: You can even use mini muffin tins for bite-sized servings, perfect for snacks or smaller appetites. Just be sure and adjust the cooking time.
• Check doneness: Bake until the egg bites are set and slightly golden on top; they should no longer jiggle in the center.
• Make ahead: Prepare a batch and refrigerate or freeze them for quick, healthy breakfasts throughout the week.

Storage recommendations

• Refrigerate: Store completely cooled egg cups in an airtight container in the fridge for up to 4-5 days.
• Freeze: Yes, you can freeze egg bites! Once completely cooled, place on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe container or bag, and store them for up to 2-3 months.
• Reheat from refrigerated: Microwave egg bites on medium power for 30-60 seconds or until warmed through.
• Reheat from frozen: Wrap in a damp paper towel and microwave on low power in 30-second intervals until heated, or let thaw overnight in the fridge before reheating.

More healthy breakfast recipes to try

• Overnight Steel Cut Oats
• Egg and Cottage Cheese Flatbread
• Cottage Cheese Scrambled Eggs
• Cottage Cheese Breakfast Toast

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Grab-N-Go Egg Bites with Cottage Cheese (14g Protein!)

Ditch the Starbucks drive-through and make these quick-baked grab-n-go egg bites with cottage cheese instead! Packed with 14 grams of protein per serving and loaded with veggies, this healthy breakfast idea is made in a muffin tin and is perfect for meal prep.

Course BREAKFAST

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 125kcal

Author Dani Spies

Ingredients

• 8 eggs
• 1 cup low-fat cottage cheese, I love Good Culture
• 1/4 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 cup diced red bell pepper
• 1 cup chopped spinach
• 1 ounce feta cheese

Instructions

• Add water to a 9×13 baking pan halfway to the top. Place on the bottom rack of the oven. This helps to keep the egg muffins moist and tender while baking.
• Preheat the oven to 350℉. Generously grease a 12-cup, non-stick muffin pan with cooking spray, set aside. Alternatively, you can line the muffin pan with silicone muffin liners.
• In a blender, combine the eggs, cottage cheese, black pepper, and oregano. Blend until well combined and smooth.
  
• Evenly divide the peppers, spinach and feta cheese amongst each muffin cup. I just eyeball this, trying to make them as even as possible. Each muffin cup will have 2-3 tablespoons of veggies and cheese.
  
• Pour about 1/3 cup of the egg and cottage cheese mixture on top the veggies and cheese in each muffin cup. I like to start with less and then go back to make sure they are fairly even. Each cup should be 3/4 full or a tiny bit more.
  
• Use a toothpick to stir the veggies and cheese a bit. This does not affect the flavor, but it helps to bring them to them to the top as the egg muffins bake, which makes for a pretty muffin cup.
• Bake for 20-25 minutes or until the muffins are set and cooked through the center. They will puff up when cooking and then deflate bit as they cool.
  
• Cool for 12-15 minutes. Run a knife along the side of each muffin, remove, and enjoy!
  

Notes

Storage tips

• Refrigerate: Store completely cooled egg cups in an airtight container in the fridge for up to 4-5 days.
• Freeze: Yes, you can freeze egg bites! Once completely cooled, place on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe container or bag, and store them for up to 2-3 months.
• Reheat from refrigerated: Microwave egg bites on medium power for 30-60 seconds or until warmed through.
• Reheat from frozen: Wrap in a damp paper towel and microwave on low power in 30-second intervals until heated, or let thaw overnight in the fridge before reheating.

Nutrition

Serving: 2egg bites | Calories: 125kcal | Carbohydrates: 2g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 224mg | Sodium: 302mg | Potassium: 147mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

© Clean & Delicious

The post Grab-N-Go Egg Bites with Cottage Cheese (14g Protein!) appeared first on Clean & Delicious.

Ingredients you’ll need

This protein overnight oats recipe is easy to make with just 7 simple, wholesome ingredients. Here’s everything you’ll need:

• Rolled oats: Old-fashioned rolled oats are the best option for this recipe. They will have the best chewy texture. Quick oats work in a pinch but will have a softer, mushier consistency. Steel-cut oats are not a good option because they will stay too hard.
  
• Milk: I always use unsweetened almond milk, but you can use any milk that you prefer. Oat milk, cow’s milk, cashew milk—they all work.
  
• Greek yogurt: This is our first layer of protein! Greek yogurt is a protein powerhouse, that adds a delicious creamy texture as well!
  
• Protein powder: I love using vanilla whey protein powder (this is one of my favorites!) for my overnight oats, but a plant-based option would also work.
  
• Chia seeds: Thickens the mixture and create a creamy, pudding-like texture. They also provide healthy fats, extra fiber, and a bit more protein.
  
• Cinnamon: The best way to add warmth and flavor to all things oatmeal!
  
• Maple syrup: A natural sweetener that adds a nutty sweetness to oatmeal. Depending on how sweet you like your oats, you can add more or less.

How to make protein overnight oats

OK! Don’t blink, because overnight protein oats are so quick and easy to make!

Add your almond milk, Greek yogurt, protein powder, chia seeds, and cinnamon to a small jar with a lid. Mason jars work perfectly for this! Stir until everything is well combined, then top with the lid.

Leave in the refrigerator overnight or for a minimum of four hours. Enjoy straight from the fridge as is or with extra toppings!

Helpful tips

• Topping suggestions: Get creative and try topping your oats with your favorite toppings! Berries, banana slices, chopped apples or peaches, peanut butter, almond butter, nuts, dried fruits, and/or Stove-top granola. The options are endless!
• Prefer warm oatmeal? Feel free to warm it up before serving! Transfer your oats to a bowl and heat them in the microwave for 30 seconds to a minute or two, depending on how warm you want them. Once heated, stir and add a bit more milk, as needed. Then pile on your toppings.
• Gluten-free oats: All of the ingredients in this recipe are naturally gluten-free; however, to ensure your oats are not cross-contaminated, look for an oatmeal brand labeled certified gluten-free – I like this one!

Storage recommendations

Protein overnight oats, made in an airtight container or mason jars, will last up to five days in the refrigerator. Add your toppings when you are ready to eat them to ensure they last longer. When you’re ready to enjoy them, stir the mixture and add an extra splash of milk if needed.

You can also freeze overnight oats in a freezer-safe container. To thaw them, place them in the fridge the night before you want to eat them.

More high-protein breakfast recipes using protein powder

• Protein Pancakes made with Pancake Mix
• Protein French Toast
• Banana Bread made with Protein Powder
• Banana & Chocolate Protein Shake

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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High Protein Overnight Oats with Protein Powder

Get a double dose of protein when you start your day with High-Protein Overnight Oats with Protein Powder! Layered with rolled oats, Greek yogurt, unsweetened almond milk, chia seeds, and protein powder, this healthy breakfast delivers 22 grams of protein per serving. Plus, it's customizable and can be prepped ahead for busy mornings, making healthy eating simpler than ever!

Course BREAKFAST

Cuisine American

Diet Gluten Free, Low Fat, Vegan

Prep Time 5 minutes minutes

8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 1 serving

Calories 313kcal

Author Dani Spies

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1/2 cup unsweeteend almond milk
• 1/4 cup low-fat Greek yogurt
• 1/2 scoop vanilla protein powder, (about 15 grams, depending on the brand)
• 1-2 teaspoons chia seeds, (the more you add, the thicker your oats will be)
• 1/2 teaspoon cinnamon
• 1-3 teaspoons maple syrup, or sweetener of choice (optional)

Instructions

• Place oats, almond milk, Greek yogurt, protein powder, chia seeds, and cinnamon in a small jar with a cover (mason jars are perfect). Stir until well combined and place on the lid.
  
• Leave in the refrigerator overnight or for a minimum of four hours. Enjoy straight from the fridge as is or with extra toppings!
  
• Topping Suggestions: berries, banana slices, chopped apples or peaches, peanut butter, almond butter, nuts, dried fruits, granola. See Notes for flavor options!

Notes

Storage: Protein overnight oats can be stored in the fridge for up to 5 days, making them ideal for breakfast meal prep.

Try one of these fun flavor options:

• Double Chocolate: Swap the vanilla protein powder for chocolate. Top with a dollop of Greek yogurt and a sprinkle of low-sugar chocolate chips.
• Banana Peanut Butter: Mix 15 grams of dried peanut butter powder with 1-2 tablespoons of water until it is thick and creamy. Mix this into the prepared oats before refrigerating. Top with sliced bananas and a drizzle of peanut butter.
• Strawberry Almond: Mix one tablespoon of almond butter into the oats before refrigerating. Top with chopped strawberries and sliced almonds.
• Blueberry Coconut: Stir in two tablespoons of blueberries right before serving. Top with extra blueberries and a sprinkle of unsweetened coconut flakes. 
• Pumpkin: Stir 1/4 cup pumpkin puree and 1/2 teaspoon pumpkin pie spice into the oats mixture. Top with a dollop of Greek yogurt, chopped pecans, and cinnamon. (*Optional: Stir in a tablespoon of maple syrup!).

* Please note the nutrition label does not include any toppings, just the base ingredients and my add-ins.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 41g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 228mg | Potassium: 245mg | Fiber: 6g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 357mg | Iron: 2mg

© Clean & Delicious

The post High Protein Overnight Oats with Protein Powder appeared first on Clean & Delicious.

The perfect hard-boiled egg has so many uses in a healthy kitchen!! This super easy and convenient high-protein snack can be enjoyed as-is or transformed into an endless variety of delicious meals (I love adding hard-boiled eggs to my avocado toast!) and snack ideas (avocado egg salad, anyone?!) and is perfect for meal prep.

This is why it’s essential to nail the basic cooking technique for your boiled eggs. Don’t worry; it’s super easy, and I will walk you through each step so we can get to the fun part of using our hard-boiled eggs to make loads of high-protein snacks (and meals!).

How to make hard-boiled eggs (that are easy to peel!)

If you’ve struggled with peeling hard-boiled eggs and constantly pulling off chunks of egg white, there are three things you need to know!

1. Remove the eggs from the fridge 15 minutes before cooking so they don’t crack once they hit the hot water.
2. Boil the water before dropping the eggs in. Do not add the eggs to cold water!
3. Add your cooked eggs to an ice bath immediately after cooking.

These three simple steps will guarantee perfectly cooked boiled eggs that are easy to peel every time!

Boil the eggs

Bring a small pot of water to a boil and gently drop the eggs into it, one at a time.

Set a timer and cook the eggs for 10 to 12 minutes for hard-boiled eggs. The longer you cook them, the more well done they will be (see image below!). If you would rather have a soft, jammy yolk, cook for 6-7 minutes. And, if you’d like your yolk to be soft but not jammy, cook for about 8 minutes.

Place eggs in the ice water

Using a slotted spoon, gently remove the eggs from the pot and immediately submerge them in the ice water bath to stop them from cooking. You want the water to be ice-cold, so if the ice melts, add some more!

Peel the eggs

To peel the eggs, gently tap the egg against the countertop to create cracks. Then, peel to remove the shell. Enjoy how easily the peels come off the eggs (it’s so satisfying!).

How long does it take to boil eggs?

This depends on how you like the texture of your eggs to be. Here’s the breakdown:

• 6 minutes: A soft, liquidy yolk and soft white. A true soft-boiled egg.
• 8 minutes: A jammy medium yolk in the center with cooked whites (my favorite!)
• 10 minutes: The early stages of a hard-boiled egg, but still a bit soft in the middle.
• 12 minutes: Hard-boiled, but the center of the egg is just under (the color of the yolk is slightly darker than a traditional hard-boiled egg).
• 14 minutes: An authentic, traditional hard-boiled egg cooked through the center with a firm white.

Hard Boiled Eggs Tips & Tricks

• Don’t use fresh eggs: Super-fresh eggs are harder to peel. For easy-to-peel hard-boiled eggs, it’s best to use eggs that are about a week to 10 days old.
• Allow the eggs to come to room temperature: Be sure to remove eggs from the fridge about 15 minutes before you begin to boil them.
• Don’t skip the ice water bath: This immediately stops the eggs from cooking, perfecting their texture. It also makes them easier to peel because it helps separate the egg membrane from the shell. Please leave them in the ice bath for at least 10 minutes before you try peeling them.

How to store hard-boiled eggs

You can store peeled or unpeeled hard-boiled eggs in the refrigerator for up to 5 days. If they are peeled, be sure to pop them in an airtight container to help them last the longest.

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Easy Peel Hard Boiled Eggs

Learn how to make perfectly cooked hard-boiled eggs that are easy to peel every time! Pro tip: it’s the cooking technique that makes all the difference! No more wrestling with your egg peel! I'll show you the exact steps to make the most beautiful and delicious hard-boiled eggs that are easy to peel.

Course snacks + starters

Cuisine American

Diet Gluten Free, Vegetarian

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 8 eggs

Calories 72kcal

Author Dani Spies

Ingredients

• 1-8 large eggs

Instructions

• Remove the eggs from the fridge beforehand. It’s best they are at room temperature (or close to it) before cooking so they don’t crack.
  
• Bring a medium-sized pot of water to a boil. Be sure there’s enough water in the pot to cover the eggs by about an inch.
• While you’re waiting for the water to boil, prepare an ice water bath in a large bowl (ice cubes + cold water).
• Once the water is boiling, gently lower the eggs into the pot, one at a time.
• Set a timer and cook the eggs for 10 to 12 minutes. The longer you cook them the more well done they will be.
  
• Using a slotted spoon, gently remove the eggs from the pot and immediately submerge them in the ice water bath to stop them from cooking.
  
• To peel the eggs, gently tap the egg against the countertop to create cracks. Then, peel to remove the shell.
  

Video

Notes

Store hard-boiled eggs (with the peels on) in the fridge in an airtight container for up to 7 days. Store eggs that are peeled in an airtight container for up to 3 days.

Nutrition

Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg

© Clean & Delicious

The post Easy Peel Hard Boiled Eggs (Perfect every time!) appeared first on Clean & Delicious.

Have you tried the viral TikTok Cottage Cheese Flatbread? I know it sounds strange, but it’s surprisingly delicious and easy to make (it gets a thumbs up from this health and weight loss coach!). The best part? This clever flatbread recipe is packed with protein and has just two key ingredients: cottage cheese and eggs (or egg whites).

Cottage cheese is a protein powerhouse that can help create high-protein alternatives to traditional recipes, including protein pancakes, high-protein bagels, egg bakes, and creamy Alfredo sauce. Whip up this recipe, and you’ll have a pliable, high-protein cottage cheese wrap that packs in 20 grams of protein per serving and rolls up like any other wrap or tortilla. 

You can fill them with whatever you’re craving or have available. My go-to wrap, pictured above, is made with tzatziki, arugula, shredded chicken, cherry tomatoes, and thinly sliced red onion. The full recipe with ingredient measurements is in the notes section of the recipe card below.

PROTEIN POWER: I aim to get a baseline of 30 grams of protein at each meal. Protein helps to increase satiety by keeping your blood sugar balanced and your appetite in check. It’s also the best way to support building and maintaining strong muscles!

To hit your 30 grams, fill your flatbread with ground turkey, sliced or shredded chicken, or my high-protein tuna salad. There are so many delicious options!

Ingredients you’ll need

This cottage cheese flatbread recipe is as simple as it gets, with just two main ingredients. You can add any seasonings that you like!

• Cottage cheese: I like to use low-fat cottage cheese, but you can use any variety that you prefer. Good Culture is definitely my favorite brand – so creamy!
• Eggs: I tested this recipe using whole eggs and egg whites; they both make delicious wraps. I suggest you use egg whites for a flatbread with even more protein and less fat. If you’re substituting egg whites for 2 whole eggs in this recipe, you’ll need 4 egg whites or 1/2 cup carton egg whites.
• Seasonings: Feel free to add any seasonings you like best, but keep it at about 1/2 tsp total. I really like to mix in garlic powder and Italian seasoning for extra flavor. A sprinkle of everything bagel seasoning is also delicious.

How to make a cottage cheese flatbread with egg

Start this recipe by preheating the oven to 350°F (180°C) and line a 9×13-inch baking sheet (aka a quarter sheet pan) with parchment paper. Grease the baking sheet very well to prevent sticking.

Then, add cottage cheese, eggs, and seasonings of choice to a Ninja, blender, or food processor (I prefer a mini food processor – but as always – use what you have!).

Process the egg and cottage cheese mixture until smooth. 

Pour the cottage cheese mixture onto the prepared baking sheet and spread out evenly.

Bake cottage cheese flatbread in a hot oven for 30-35 or until lightly browned and set through.

Cool for 5-10 minutes. Slice in half, then add your favorite sandwich toppings. To make my go-to wrap, spread a couple of tablespoons of tzatziki over ⅓ of the flatbread. Top with arugula, shredded chicken, halved baby tomatoes, and thinly sliced red onion (I mean, c’mon! How good does this look?).

Roll into a burrito, slice in half, and enjoy!

Helpful tips

• What cottage cheese to use: Look for the brand Good Culture! I think it’s the most delicious brand of cottage cheese on the market.
• Be sure to use parchment paper: It’s very important to use parchment paper on the pan, and it’s also a good idea to spray it with nonstick spray or grease it to prevent it from sticking. I love buying pre-cut parchment paper – it makes life so easy!)
• Cool completely: Allow the flatbread to cool completely before removing it from the parchment paper.

STEP-BY-STEP COTTAGE CHEESE FLATBREAD RECIPE VIDEO

More high-protein cottage cheese recipes:

• Cottage Cheese Scrambled Eggs
• Cottage Cheese Breakfast Toast
• Egg White Muffins with Cottage Cheese
• 5-Minute Cottage Cheese Bowl with Tropical Fruit

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Cottage Cheese & Egg Flatbread (20g Protein!)

This viral Egg and Cottage Cheese Flatbread is taking the internet by storm! Made with just two key ingredients: cottage cheese and egg [or egg whites], it packs in 20 grams of protein per serving. Use this soft, flavorful flatbread to build a protein-packed sandwich or wrap.

Course breads + muffins, LUNCH

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Calories 146kcal

Author Dani Spies

Ingredients

• 1 cup low-fat cottage cheese
• 2 eggs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasonings

Instructions

• Preheat oven to 350°F (180°C) and line a 9×13-inch baking sheet (aka quarter sheet pan) with parchment paper. Grease the baking sheet very well to prevent sticking.
• Add cottage cheese, eggs, and seasonings of choice to a Ninja, blender, or food processor and process until smooth.
  
• Pour the cottage cheese mixture onto the prepared baking sheet and spread out evenly.
  
• Bake cottage cheese flatbread in a hot oven for 30-35 or until lightly browned and set through.
  
• Cool for 5-10 minutes. Slice in half, then add your favorite sandwich toppings and enjoy! See notes below to make my go-to wrap, pictured above!
  

Notes

My go-to wrap: Spread a couple of tablespoons of tzatziki over ⅓ of the flatbread. Top with arugula, shredded chicken, halved baby tomatoes, and thinly sliced red onion. Roll into a burrito, slice in half, and enjoy!

Storage Notes:

1. Cool: Allow the flatbread to cool completely at room temperature before storing. 
2. Wrap: Wrap the flatbread in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container with a layer of parchment paper between each slice.
3. Refrigerate: Store the wrapped flatbread in the refrigerator for up to 4 days.

Nutrition

Serving: 0.5recipe | Calories: 146kcal | Carbohydrates: 4g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 522mg | Potassium: 166mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 0.01mg | Calcium: 98mg | Iron: 1mg

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