As someone who’s always looking for easy ways to add more protein to everyday meals, this recipe has become a new favorite of mine! It’s simple, satisfying, and just the right mix of cozy and nourishing. My kids love a warm slice after school, and I love it with my morning coffee. Plus, it freezes beautifully, making it perfect for meal prep—so you can always have a healthy snack or quick breakfast ready to go.

So, whether you’re searching for a high-protein banana bread recipe, a healthy banana bread with almond flour, or just a fun way to use cottage cheese in baking, this loaf delivers. It’s Clean & Delicious comfort food you can feel good about sharing with your family (or keeping all to yourself!).

Let’s take a look at the ingredient line-up:

A note on the bananas. There is no such thing as a banana that has become too brown! The more brown speckles your banana has, the better. This is because bananas get sweeter as they ripen. So the next time you are thinking about tossing your brown bananas, remember this simple mantra:

“The browner the banana, the sweeter the bread — waste them not, bake them instead!”

What I learned when I tested this recipe:

• After the bread cools, it will dip a bit in the center. This is ok and to be expected. This is because the combination of cottage cheese, bananas, and almond flour holds a lot of moisture—but trust me, once the bread cools, it has the most delicious texture (tender and moist!).
  
• Which brings me to my next point…. You must not cut this bread until it cools for at least 20 minutes. I know you will be tempted, but I promise, your patience will be rewarded.

Cottage Cheese Banana Bread Made Easy

Ready to bake some magic? This cottage cheese banana bread is made all in one bowl! Just mash, mix, and bake your way to a moist, rich loaf that’s full of flavor in every bite.

Let’s Cook This Together: Step-by-Step Video Instructions!

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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Cottage Cheese Banana Bread with Almond Flour

If you’ve been looking for a healthier twist on a classic, this Cottage Cheese Banana Bread with Almond Flour is it! It’s moist, tender, and naturally sweetened with ripe bananas—plus it sneaks in a little extra protein thanks to the cottage cheese.

Course breads + muffins, BREAKFAST, snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 239kcal

Author Dani Spies

Ingredients

• 2-3 (250g) ripe bananas, mashed
• 1/2 cup (110g) low-fat cottage cheese, I use this one
• 1/4 cup (85g) maple syrup
• 1 egg
• 2 egg whites, (115 grams liquid egg whites)
• 1 teaspoon vanilla extract
• 2.5 cups almond flour
• 1 teaspoon baking soda
• 1.5 teaspoons cinnamon
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350ºF. Lightly grease a loaf pan and line with parchment paper.
• In a large bowl, combine mashed bananas, cottage cheese, maple syrup, egg, egg whites, and vanilla extract. Mix until well combined.
• Add almond flour, baking soda, and cinnamon. Mix until everything is combined and you have a nice hearty batter. Fold in the chocolate chips.
• Transfer the batter to the prepared loaf pan. Sprinkle extra chocolate chips over the top if desired.
• Bake in the oven for 50-55 minutes until lightly browned over the top and set through the center.

Video

Notes

Check the banana bread at the 20-25 minute mark. If it is browning too quickly place a piece of of foil over the top of the bread for the rest of the baking time.

Nutrition

Serving: 1slice | Calories: 239kcal | Carbohydrates: 17g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 42mg | Fiber: 3g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg

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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

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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

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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.

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.

PROTEIN POWER TIP! I used to think that egg white muffins and cottage cheese scrambles were the only way to enjoy a high-protein breakfast! But I now know you can easily turn your breakfast favorites into nutritious high-protein meals with creativity! Protein french toast, protein banana bread, and cottage cheese pancakes are some of my good morning staples – and now I have these Greek yogurt pancakes to add to my rotation.

Ingredients you’ll need

You’ll be happy to know that these Greek yogurt pancakes only require a handful of everyday ingredients. Here’s all you’ll need:

• Oat Flour has a slightly sweet and nutty flavor and is a fantastic way to add fiber to your pancakes. You can make it from scratch (all you need are rolled oats) or buy it at the grocery store! I love the hearty texture it adds to this recipe.
  
• Whole Wheat Flour balances the oat flour by making the pancakes light yet filling. It adds a subtle nuttiness, and the extra fiber keeps you full longer—perfect for starting your day strong.
  
• Coconut Sugar is one of my go-to’s for natural sweetness. It has a lovely caramel-like flavor without spiking your blood sugar as much as refined sugar might.
  
• Greek Yogurt is the star of the show! Greek yogurt makes the pancakes rich and hearty! It also adds a good dose of protein to the recipe.
  
• Eggs (or Egg Whites) are essential for structure and fluffiness! They also help to add even more protein to the mix. Egg whites also work if you want to lighten things up or add more protein! Just remember, you need two egg whites for every egg!
  
• Almond Milk thins out the batter and gives it the perfect consistency. You can use any milk you prefer here (oat, cow, cashew, etc..). They would all work!
  
• Baking Powder + Salt, these pantry staples are the magic duo for fluffy pancakes! Baking powder helps them rise, and the salt balances the flavors.
  
• An Extra Touch of Sweetness: if you want to enhance the flavor even more, add a drizzle of honey or maple syrup to the batter. It’s optional but perfect for anyone who likes a sweeter pancake flavor.

How to make Greek yogurt pancakes

---

Helpful tips

• Don’t flatten the pancakes: Do not use your spatula to press down on the tops of the pancakes as they are cooking. This will release the air pockets, and your pancakes will be less light and fluffy.
• Only flip once: When the edges begin to look set, and the bubbles in the batter start to burst, flip. Then, you can lift an edge and peek gently: look for a golden brown color! Flipping back and forth can result in flat pancakes.
• Keep warm: Place the cooked pancakes on a baking sheet in a 200-degree F oven to keep them warm while you wait for the rest of the batch to cook.
• Toppings: These are so good served with plenty of fresh fruit! I love to top mine with an assortment of berries, mango, and sliced banana. And don’t forget the maple syrup!

Topping Ideas

This is where you get to have some fun! I’ve listed some of my favorite pancake toppings for inspiration, but you can top them with whatever you love! The sky is the limit.

• Fresh Fruit: Strawberries, blueberries, or sliced bananas add natural sweetness and a pop of color.
  
• Maple Syrup: A classic choice that pairs perfectly with these pancakes.
  
• Nut Butter: A spoonful of almond or peanut butter adds healthy fats and even more protein.
  
• Yogurt Drizzle: Top with a dollop of Greek yogurt for extra creaminess.
  

Storage recommendations

Store any leftover yogurt pancakes in an airtight container or resealable bag in the refrigerator for up to 5 days or in the freezer for up to 3 months.

More healthy breakfast recipes

• Egg and Cottage Cheese Flatbread
• 5-Minute Cottage Cheese Bowl with Tropical Fruit
• Protein Pancakes with Pancake Mix
• Yogurt with Granola, Apples and Peanut Butter

WATCH MY ‘HOW TO MAKE GREEK YOGURT PANCAKES’ VIDEO

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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Good Mornin’ Greek Yogurt Pancakes with Oat Flour

Start your day with a good mornin' when you make these high-protein Greek Yogurt Pancakes with Oat Flour (no protein powder needed!). Adding yogurt to your pancakes creates thick, fluffy, protein-packed pancakes (17 grams per serving!) that are healthy, delicious, and perfect for meal prep.

Course BREAKFAST

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 3 servings

Calories 284kcal

Author Dani Spies

Ingredients

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1 cup low fat Greek yogurt
• 1 teaspoon vanilla extract
• 2 eggs (or 1/2 cup egg whites)
• 2-3 tablespoons almond milk

Instructions

• In a medium bowl, whisk together the oat flour, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon.
  
• Mix the Greek yogurt, vanilla extract, egg whites, and milk in a separate large bowl.
  
• Stir the dry ingredients into the wet ingredients until they are combined. Do not overmix or the pancakes will become dense.
  
• Heat a large nonstick pan or griddle over medium heat. Spray with nonstick cooking spray.
• Scoop 1/4 cup of batter and pour into the pan, forming small-medium-sized pancakes. Allow to cook until you see tiny bubbles forming on the top of the pancake; about two minutes.
• Gently flip and cook for another one to two minutes or until the pancakes are cooked through and golden brown.
  
• Serve with your favorite pancake toppings, and enjoy!
  

Video

Notes

Note: This recipe makes about 12 small pancakes which is 3 servings (4 pancakes per serving).

Store any leftover yogurt pancakes in an airtight container or resealable bag in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Serving: 4pancakes | Calories: 284kcal | Carbohydrates: 40g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 485mg | Potassium: 460mg | Fiber: 4g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 0.01mg | Calcium: 253mg | Iron: 2mg

© Clean & Delicious

The post Good Mornin’ Greek Yogurt Pancakes with Oat Flour appeared first on Clean & Delicious.

Since hiring a fitness coach last year, I have been on a mission to create high-protein versions of some of my favorite baked goods, and a high-protein banana bread was at the top of the list!

Adding protein-packed ingredients like Greek yogurt, eggs, egg whites, cottage cheese, and protein powder makes it easy to increase the protein content in recipes like pancakes, French toast, energy bites, oatmeal, and muffins. Because let’s be honest, a girl doesn’t always want to eat egg white muffins and tuna egg salad, lol!

Unlike traditional banana bread, which offers 3 grams of protein per serving, this healthy banana bread, packed with 14 grams per slice, keeps your blood sugar balanced and your appetite in check. Protein can also help support muscle maintenance, keep your hormones happy, and leave you feeling super satisfied after eating.

Let’s talk about the ingredients you’ll need

My protein banana bread recipe is filled with simple, wholesome ingredients. It bakes up light and moist and is, oh! so good. I love to enjoy it for a healthy snack or an addition to brunch or breakfast! Here’s everything you’ll need to make it:

• Oat flour is naturally gluten-free and packs more protein than traditional wheat flour. It’s super easy to make homemade oat flour (just blend up some rolled oats), or you can buy it at the store.
• Almond flour is naturally sweet, gluten-free, and offers 24 grams of protein per cup. It’s easy to make homemade almond flour, or you can save time by buying it at the store. This is my go-to almond flour for baking.
• Protein powder: I recommend whey protein(fast digesting) or casein protein (slow digesting) when baking to create the best texture, but plant-based protein can be used if preferred.
• Coconut sugar: A natural sweetener used in place of refined sugar.
• Baking staples: You’ll need baking soda and baking powder to ensure this bakes properly and has plenty of lift.
• Ground cinnamon adds a warm, cozy flavor to this recipe. Its ability to help regulate blood sugar is an added bonus!
• Bananas! The browner your bananas, the sweeter they will be! So choose super ripe bananas, mash them, and then measure 1 cup.
• Vanilla extract: As far as I’m concerned, all baked goods need some vanilla.
• Low-fat Greek yogurt adds moisture and another boost of protein. You can swap in vanilla or full-fat yogurt, which would be delightful.
• Whole eggs are super nutrient-dense and help to keep this banana bread nice and moist.
• Egg whites contain all of the protein inside an egg, so I’m adding them here to help keep the protein count high and the banana bread nice and light.
• Chocolate chips are sprinkled over the top! If needed, you can use dairy-free chocolate chips. Feel free to swap the chocolate chips for other banana bread mix-ins, like pecans, walnuts, or raisins.

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How to make banana bread with protein powder

Start the recipe by preheating the oven to 350°F (180°C) and lining a loaf pan with parchment paper or spraying it with cooking spray. (Be sure to watch the video below to learn the easiest way to line your loaf pan!)

Then, in a large mixing bowl, combine the dry ingredients: oat flour, almond flour, protein powder, coconut sugar, baking soda, baking powder, and cinnamon.

Next, whisk together the wet ingredients in a separate mixing bowl: Greek yogurt, mashed bananas, vanilla extract, egg, and egg whites.

Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in chocolate chips.

Transfer the batter to the prepared loaf pan. Sprinkle with additional chocolate chips.

Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Check at 25 minutes and cover with tin foil to prevent the top from browning too much.

Helpful tips

• You can use frozen bananas! Just be sure to thaw them completely and drain the excess liquid so the loaf doesn’t become too wet.
• After 25 minutes, check the bread. If it seems to be browning too much on top, cover it with tin foil and continue baking. I always do this step!
• To ensure that the banana bread is fully baked, insert a toothpick or a knife into the center of the loaf. The bread is ready if it comes out clean or with a few moist crumbs. If there’s still wet batter on the tester, bake for a few more minutes and check again.
• Let the bread cool for about 20 minutes before slicing so it isn’t too crumbly. It’s great served warm, at room temperature or even chilled. I love to drizzle it with almond butter or peanut butter!

PROTEIN BANANA BREAD RECIPE VIDEO

More healthy, high-protein breakfast recipes

• Green Breakfast Smoothie
• Healthy Vegetable Frittata
• French Toast
• Spinach Frittata
• Cottage Cheese Pancakes

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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Oh! So Good Banana Bread (with Protein Powder)

This homemade banana bread with protein powder is oh, so good and easy to make. Made with oat and almond flour, Greek yogurt, and protein powder, this protein-rich, blood-sugar-balancing banana bread packs 14 grams of protein per slice!

Course breads + muffins, BREAKFAST, snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 425kcal

Author Dani Spies

Ingredients

• 1 cup (120 grams) oat flour
• 3/4 cup (72 grams) almond flour
• 1/2 cup (35 grams) protein powder
• 1/3 cup (55 grams) coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup (265grams) mashed ripe bananas (2-3 bananas, dependng on their size)
• 1 teaspoon vanilla extract
• 1/2 cup (120 grams) low-fat Greek yogurt
• 1 egg
• 1/4 cup (60 grams) egg whites (or two egg whites)
• 1/3 cup chocolate chips, plus extra to sprinkle over the top!

Instructions

• Preheat oven to 350°F (180°C) and line a loaf pan with parchment or spray with cooking spray. See the video to learn the easiest way to line a loaf pan.
• In a large mixing bowl, combine the dry ingredients: oat flour, almond flour, protein powder, coconut sugar, baking soda, baking powder and cinnamon.
  
• Whisk together the wet ingredients in a separate mixing bowl; Greek yogurt, mashed bananas, vanilla extract, egg, and egg whites.
  
• Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in chocolate chips.
  
• Pour the batter into prepared loaf pan. Sprinkle with additional chocolate chips.
  
• Bake for 35-45 minutes, or until a toothpick inserted into the center comes out mostly clean. Check at 25 minutes and cover with tin foil to help the top from browning too much.
  

Video

Notes

Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. 

To freeze, let the bread cool completely. Slice, store the individual slices in a freezer-safe container or zip-top bag and freeze for 2-3 months.

While whey and casein protein powders create the best baking texture, you can swap a plant-based option if preferred.

Nutrition

Serving: 1slice | Calories: 425kcal | Carbohydrates: 47g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 216mg | Potassium: 331mg | Fiber: 5g | Sugar: 17g | Vitamin A: 114IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 3mg

© Clean & Delicious

The post Oh! So Good Banana Bread (with Protein Powder) appeared first on Clean & Delicious.

Level up your breakfast game with this delicious cottage cheese egg bake! Loaded with vegetables, protein, fiber, and healthy fat – this meal promises to fuel and satisfy your body with each bite.

While eggs are a dependable source of high-quality protein, cottage cheese is the real star of this recipe. Just a half-cup serving of cottage cheese provides 14 grams of protein – this is why I love using cottage cheese to create easy, healthy breakfast recipes like protein pancakes, egg muffins, cottage cheese frittata, cottage cheese bagels, scrambled eggs, breakfast toast, and a cottage cheese fruit bowl! 

Oh! and it’s also great for lunch and dinner, cottage cheese flatbread or creamy cottage cheese Alfredo pasta, anyone?

Not only does it offer an additional boost of protein, but it also adds the most deliciously creamy, fluffy texture – so good! I may need to add cottage cheese to my Broccoli and Cheddar Egg Bake next!

First things first, ingredient list!

This cottage cheese egg bake recipe uses just a handful of fresh, healthy, delicious ingredients. The best part is that everything is easy to find. Heck, you may already have these ingredients in your fridge.

• Olive oil: Just a tiny bit to saute the veggies. Avocado oil, coconut oil and/or butter could also work.
• Onion: Adds depth of flavor and makes the egg bake taste deliciously savory.
• Mushrooms: Sautéed mushrooms give this casserole extra texture and heartiness while adding flavor. I use cremini mushrooms, but white mushrooms work as well.
• Baby spinach: Increases the nutrient density while adding some fresh, bright color.
• Eggs: The base of this breakfast bake is 12 eggs to make six servings.
• Cottage cheese: The star of the show! It is rich in protein and has the best creamy texture.
• Seasonings: I’m keeping things simple by seasoning with salt, pepper, garlic powder, and onion powder. Basic but very delicious!
• Feta cheese: Creamy, salty, tangy, yum!

Here’s how you make this delightful egg bake:

NOTE! You’ll notice this is a very simple recipe. Follow the step-by-step photos below (or scroll down to watch the video or to print the recipe.

Helpful tips to keep in mind:

• Cottage cheese varieties: I like to use low-fat cottage cheese, but fat-free and full-fat would also work. My favorite brand is Good Culture. It has the best taste and consistency.
• For a creamy texture: If you prefer a creamier texture, you can blend the eggs and the cottage cheese in a blender. Personally, I love the texture of the cottage cheese curds but if that’s not your thing, blend!
• Allow to sit: It’s important to give the casserole a resting time of 15-25 minutes before cutting and serving. This allows it to set nicely, so it won’t fall apart when serving.
• Even more protein: The combination of eggs and cottage cheese delivers over 20 grams of protein per serving. Butt because I aim for 30 grams of protein at breakfast, I often serve this egg bake with turkey bacon or chicken sausage to start my day!

Make it your own!

Recipes like this create a great blueprint because they are super versatile and easy to adapt or customize. Feel free to get creative and switch up the ingredients to use what you have on hand. Here are some fun ideas:

• Protein: Bump up the protein even more by sprinkling in some pre-cooked meats like turkey sausage, diced ham, or crumbled bacon.
• Vegetables: Change up the veggies! Sautéed red bell peppers, baby potatoes, asparagus and/or broccoli would all be delicious. Just make sure they are chopped up well and cooked before adding them to the mix.
• Cheese: Feel free to use a dairy-free cheese or swap in a different type of cheese. Shredded mozzarella, cheddar cheese or provolone would all be delicious.

CHECK OUT MY VIDEO ON HOW TO MAKE THIS COTTAGE CHEESE & EGG BAKE:

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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Healthy Cottage Cheese & Spinach Egg Bake

Look no further because this creamy, fluffy, Healthy Cottage Cheese Egg Bake is seriously the best! Layered with spinach, mushrooms, and feta cheese – this high-protein egg casserole is the perfect make-ahead breakfast recipe and is also delicious for brunch or a light lunch!

Course BREAKFAST

Cuisine American

Diet Gluten Free, Vegetarian

Servings 6 servings

Calories 218kcal

Author Dani Spies

Ingredients

• 1 teaspoon olive oil
• 1 small onion, chopped (about 1 cup)
• 8 ounces cremini mushrooms, sliced
• 5 cups (150 grams) baby spinach, roughly chopped
• 12 eggs
• 1.5 cups low-fat cottage cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 ounces feta cheese, crumbled

Instructions

• Preheat oven to 350° F. Lightly spray a 9" x 13" pan with nonstick cooking spray.
• Heat olive oil in a large, non-stick saute. Add onions, mushrooms, and a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.
  
• Toss in the spinach, turn off heat, and toss until combined and spinach is slightly wilted.
  
• Spread the veggie mixture in the bottom of the prepared baking pan. Set aside.
  
• In a large bowl, whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and pepper together.* 
  
• Pour the egg mixture over the veggies. Use a fork to gently pull some of the veggies to the surface. Evenly sprinkle the crumbled feta cheese over the vegetables.
  
• Bake 30 minutes or until the eggs are set through. Rest for 15-25 minutes before cutting and serving.
  

Video

Notes

*If you prefer a creamier texture, you can blend the eggs and the cottage cheese together. Personally I love the little curds in tact – but both options work!

Nutrition

Serving: 1slice | Calories: 218kcal | Carbohydrates: 6g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 338mg | Sodium: 675mg | Potassium: 435mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2414IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 2mg

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