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

© Clean & Delicious

The post Cottage Cheese Banana Bread with Almond Flour appeared first on Clean & Delicious.

Cottage cheese is one of my favorite ways to sneak more protein into meals. It’s rich, creamy, and incredibly versatile — I use it in everything from Cottage Cheese Pancakes to Creamy Cottage Cheese Alfredo. In this lasagna, it replaces ricotta, adding a boost of protein while keeping the layers light and silky. Paired with lean ground turkey and spinach, it turns a classic into healthy comfort food that’s hearty, cheesy, and nourishing.

Another bonus? This lasagna tastes even better the next day, making it a go-to meal prep recipe. The lean turkey and cottage cheese keep it light, while the spinach sneaks in extra greens (and no one ever complains!). For more cozy dinners that double as meal prep, try my Ground Turkey Chili or Stuffed Bell Peppers — both are family favorites.

Pro Tip: Cottage cheese is an easy high-protein swap for ricotta in any lasagna. It cuts down on calories and fat while adding more protein — keeping you fuller, longer. Try it in baked pasta dishes or even use it to make high protien scrambled eggs for extra creaminess.

Key Ingredients in this Turkey Spinach Lasagna

Here’s what makes this spinach turkey lasagna with cottage cheese both healthy and delicious (see the full recipe card below for exact amounts):

Time Saving Tip! To keep this recipe quick and easy, I am using no-boil lasagna noodles. There is no need to cook them in advance, which is super convenient and fuss-free.

• Lean ground turkey – A lighter, high-protein alternative to beef. You can also swap in ground chicken.
• Cottage cheese – Adds creaminess and a protein boost (I prefer Good Culture’s low-fat option).
• Mozzarella + Parmesan – If possible, I highly recommend buying a block of mozzarella and shredding it yourself. Not only will it have better flavor, but it also melts beautifully; Parmesan adds a sharp, salty flavor.
• Baby spinach – Packs in extra nutrients without overpowering the lasagna – such an easy way to sneak in your greens. Frozen spinach works too—thaw and squeeze out liquid.
• Jarred marinara sauce – I always look for brands with less than 4 grams of sugar per serving. Michaels of Brooklyn is one of my favorites.
• Oven-ready noodles – a huge time-saver, as there is no need to pre-cook the noodles. Any brand will work, but I used this one when I tested this recipe.

How to make Healthy Lasagna with Cottage Cheese

Now comes the fun part—layering up your lasagna! It’s a simple process of building layers of sauce, noodles, a cheesy filling, and turkey until you’ve got a pan full of deliciousness, ready to bake. Don’t worry if it’s not perfectly neat; once it comes out of the oven all bubbly and golden, no one will care, and it’ll taste amazing!

Recipe Tips

• Drain excess liquid: If your turkey or spinach releases a lot of moisture while cooking, drain it off so your lasagna doesn’t turn out watery.
• Shred cheese fresh: Freshly grated mozzarella and parmesan melt creamier and give the lasagna a better texture.
• Rest before serving: It’s essential to let the lasagna sit for 15 minutes after baking. This helps it set so the slices hold together.
• Double the recipe: This lasagna freezes great! Bake one now and save the other for a quick future dinner. To reheat straight from frozen, cover with foil and bake for 40–50 minutes.

Healthy Turkey Spinach Lasagna with Cottage Cheese Video

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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Healthy Turkey Spinach Lasagna with Cottage Cheese

Healthy Turkey Spinach Lasagna with Cottage Cheese is a hearty, protein-packed dinner the whole family will love. Made with lean ground turkey, spinach, and creamy cottage cheese, this easy baked lasagna is lighter than the traditional version but still rich, flavorful, and satisfying. Perfect for weeknight dinners, meal prep, or feeding a crowd.

Course DINNER, meal prep

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 servings

Calories 386kcal

Author Dani Spies

Ingredients

• 1 tablespoon olive oil
• 6 cloves garlic, chopped
• 1 pound lean ground turkey
• 1.5 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 24 ounces low fat cottage cheese, (I love this one)
• 2 eggs
• 8 ounces part skim mozzarella cheese, shredded
• 4 ounces grated Parmesan cheese
• 5 ounces baby spinach
• 32 ounces marinara sauce (I love Michael's of Brooklyn)
• 9 ounces oven-ready lasagna noodles, (I used this exact brand)

Instructions

• Preheat the oven to 375℉ and adjust the oven rack to the middle position. 
• Spray a 9” x 13” baking dish with cooking spray and layer one cup of the marinarasauce into the bottom of the dish, spreading it evenly with the back of a spoon.
  
• Add olive oil to a large skillet and heat over medium heat. Toss in chopped garlic and saute for about a minute, stirring often.
• Add the ground turkey, Italian seasoning, oregano, salt, and pepper. Break up the meat as it cooks, cooking until lightly browned and cooked through. Stir in two cups of red sauce (you will have one remaining), and a half cup of water. Simmer for five minutes and then turn off the heat.
  
• In a large mixing bowl, combine cottage cheese, eggs, half of the mozzarella, half of the parmesan cheese, and baby spinach. Stir well.
  
• Place three sheets of lasagna noodles side by side, in your sauce lined pan. Top with ⅓ of the cottage cheese mixture, followed by ⅓ cup of the sauce, and three more lasagna sheets. Repeat this process two more times. 
  
• Top off with three last lasagna sheets, the remaining red sauce, and the remainder of the cheese.
  
• Cover with foil; bake for 35-40 minutes. Uncover and bake for an additional 8-10 minutes until cheese is melted through and lightly browned over the top. Garnish with fresh parsley and extra parmesan. Let it stand for about 15 minutes before cutting and serving. 
  

Video

Notes

Make Ahead Option: You can assemble the turkey spinach lasagna a day in advance! Layer everything in the baking dish, cover it tightly with foil, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if the dish is chilled straight from the fridge. This is perfect for busy weeknights or when you want dinner ready to go with minimal effort.

Nutrition

Serving: 1piece | Calories: 386kcal | Carbohydrates: 31g | Protein: 38g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 1324mg | Potassium: 731mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2239IU | Vitamin C: 12mg | Calcium: 442mg | Iron: 2mg

© Clean & Delicious

The post Healthy Turkey Spinach Lasagna with Cottage Cheese appeared first on Clean & Delicious.

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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At almost 50, I’ve learned one of the simplest, most effective habits for feeling good in my body: pairing protein and fiber at most meals. It helps curb cravings, supports lean muscle, and keeps me feeling full and satisfied.

That’s exactly why this Tuna Chickpea Salad has earned a permanent spot in my weekly lunch rotation. Using Greek yogurt instead of mayo makes it lighter (and higher in protein!), while chickpeas add a hearty texture and a nice boost of fiber (side note: my Tuna and Hardboiled Egg Salad is another favroite for the same reasons, so save that one for another day!).

You can pile this on toast, tuck it into lettuce cups, roll it in a tortilla, or just enjoy it straight from the bowl. It’s versatile, protein-packed, and perfect for meal prep—make a batch at the start of the week and you’ve got grab-and-go lunches ready in minutes.

Coach’s Note: As a health, eating psychology, and weight loss coach, I remind women all the time: sustainable weight loss isn’t about restriction—it’s about creating meals (and a mindset!) that actually satisfy you. This salad checks all the boxes: balanced protein and fiber, steady energy, and long-lasting fullness. When you feel nourished, it’s so much easier to stop overeating and trust yourself around food.

Ingredients You’ll Need

To keep things simple, here’s a quick look at the basic ingredients you’ll need. It’s amazing how just a few everyday items can come together to make such a fresh, flavorful, and nourishing meal.

• Chickpeas: A fiber-rich base that adds heartiness and a mild, nutty flavor. Rinse and drain well to remove excess sodium and improve texture.
• Tuna: Opt for tuna packed in water for a lighter option, or in olive oil for extra richness. Draining it well helps keep the salad from becoming too wet.
• Greek yogurt: Adds creaminess and a protein boost without the heaviness of mayo.
• Mayonnaise: Just a small amount enhances the flavor and gives that classic tuna salad taste.
• Red onion: Brings a sharp bite and crunch. Dice it finely so it blends well, and soak in cold water for 5–10 minutes if you want to mellow the flavor.
• Celery: Classic for crunch and a subtle earthy flavor. Be sure to dice it finely for even bites.
• Capers: Add a tangy, briny punch that elevates the flavor.
• Lemon zest: Brightens everything up with citrusy freshness.
• Parsley: Adds a fresh, herby finish.
• Sea salt and black pepper: Season to taste. A pinch of flaky sea salt and a generous grind of black pepper brings it all together. Taste before adding too much, since capers and tuna already have salt.

How to Make Tuna Chickpea Salad

Grab a bowl and a fork, we’re making lunch happen! This chickpea tuna salad recipe is speedy, filling, and ready before you can even think about takeout.

Watch My Creamy Tuna Chickpea Salad Video Here!

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Creamy Tuna Chickpea Salad (Protein-Packed)

This creamy tuna and chickpea salad is light, delicious, and packed with over 25 grams of protein per serving—thanks to the canned tuna, Greek yogurt, and chickpeas. It’s the perfect throw-together lunch or easy meal prep idea that keeps you full and satisfied for hours!

Course Main, salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 295kcal

Author Dani Spies

Ingredients

• 1-15 ounce can chickpeas, drained and rinsed
• 2-5 ounce cans tuna, drained and rinsed
• 1/2 cup lowfat Greek yogurt
• 1 tablespoon mayoniasse
• 1/2 cup red onion, diced
• 1/2 cup celery, diced
• 1 tablespoon capers, roughly chopped
• 1-2 teaspoons lemon zest
• 2 tablespoons parsley, chopped
• sea salt and black pepper to taste

Instructions

• Add chickpeas to a large bowl and use a potato masher or the back of a fork to mash the chickpeas until some are broken down. I like to mash some while leaving others whole, this creates a great texture for the salad.
  
• To the same bowl, add in the tuna, Greek yogurt, mayonnaise, red onion, celery, capers, parsley, lemon zest, salt, and pepper.
  
• Mix until well combined, adjust seasonings, serve and enjoy!
  

Video

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 0.25recipe | Calories: 295kcal | Carbohydrates: 33g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 264mg | Potassium: 510mg | Fiber: 9g | Sugar: 7g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 4mg

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The post Creamy Tuna Chickpea Salad (Protein-Packed!) appeared first on Clean & Delicious.

Ingredients You’ll Need

To make things even easier, I’ve included a quick visual of the simple ingredients you’ll need. It’s surprising to see how little it takes to pull together a flavorful, healthy, homemade side dish.

• Carrots: I like to look for nice thick carrots ot make this recipe. Remember, you want them to be slightly bigger than your potatoes, so slice them on a slight angle and keep them nice and chunky.
• Baby potatoes: I tested this recipe with both red and yellow baby potatoes. The good news? They were both delicious, so use what you can find. Be sure to slice them into thick coins, rather than cutting them in half. This allows the carrots and potatoes to cook at the same speed, ensuring they have nice, crispy, golden edges.
• Olive oil: A little goes a long way – you need just enough to create a light coating on your vegetables.
• Sea salt: If you’ve ever made my crispy oven-roasted potatoes (which are SO good!), you know that I never salt my potatoes before cooking them. Salt pulls the water out of your vegetables, causing them to steam instead of roast when cooking. If you want crispy, golden edges, hold off on the salt before roasting and then generously season your carrots and potatoes with a good-quality sea salt once they are done cooking. Trust me on this one!
• Fresh thyme: I love, love, love fresh thyme… it brings an earthy, herby touch that screams fall holiday table! You can leave the sprigs whole or strip off the leaves before adding. If fresh thyme is not available, simply swap some dried ground thyme.

HEALTHY EATING TIP from your favorite health coach
Did you know that incorporating root vegetables (like carrots and potatoes) into your diet is an easy and effective way to curb a sweet tooth naturally? It’s true! These naturally sweet and starchy veggies are rich in complex carbohydrates and fiber. This helps keep your blood sugar stable and satisfy those cravings in a gentle, nourishing way. It’s one of my favorite clean-eating tricks!

How to Make Roasted Carrots and Baby Potatoes

Alright, let’s do this! Blink and you might miss it—this recipe comes together in no time and will have everyone excited to eat their veggies.

Ways to Serve Roasted Vegetables

There are so many ways to enjoy your sheet pan carrots and baby potatoes. Our family loves them with Grilled chicken and a light green salad for an easy weeknight meal. And they are also delicious with breakfast! Whenever I have leftovers, I’ll add them to a healthy breakfast frittata or pair them with a high-protein egg and cottage cheese scramble.

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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Sheet Pan Roasted Carrots and Baby Potatoes

Sheet Pan Roasted Carrots and Baby Potatoes are the weeknight hero you didn’t know you needed! With just one pan, a handful of budget-friendly ingredients, and minimal prep, you’ve got a healthy, colorful side that’s bursting with flavor. It’s simple enough for busy nights, yet tasty enough to earn a spot on your holiday table!

Course side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 165kcal

Author Dani Spies

Ingredients

• 1 pound carrots 2-4 carrots, depending on their size
• 1 pound baby potatoes sliced into thick coins
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• A few sprigs of fresh thyme
• 1/2 teaspoon sea salt

Instructions

• Preheat oven to 400°F and move the rack to the middle position.
• Add the carrots and potatoes to a prep bowl and toss with olive oil, pepper, and thyme sprigs (do not add salt).
  
• Transfer the veggies to the baking sheet and spread them out in an even layer, ensuring they don’t touch or overlap.
• Bake for 30 minutes or until tender and golden brown on the bottom. You can toss them after 20 minutes, but I prefer to leave them as is to ensure a golden brown color on the bottom.
  
• Note: Cooking times may vary depending on the cut size and your oven. Check them after 20 minutes, especially if you’ve got smaller pieces.
• Sprinkle the veggies with sea salt, transfer to a serving dish, and enjoy!
  

Video

Nutrition

Serving: 0.25recipe | Calories: 165kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 376mg | Potassium: 842mg | Fiber: 6g | Sugar: 6g | Vitamin A: 18947IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 1mg

© Clean & Delicious

The post Sheet Pan Roasted Carrots and Baby Potatoes appeared first on Clean & Delicious.

Ingredients You’ll Need

If you’re like me and you like a visual before you jump into a recipe, here it is! Most of these ingredients you probably have on hand. Just make sure ot grab fresh rosemary and your kabocha next time you pop into the grocery store.

Prepping Your Kabocha

After testing multiple ways of cutting into a kabocha squash, I have discovered the two most important steps to make this process as easy as possible.

1. Pop the squash in the microwave for 2–3 minutes to soften the skin slightly. This will make cutting much easier because you won’t have to wrestle with a hard exterior.
   
2. You must use a high-quality, sharp chef’s knife for cutting. This isn’t the time to reach for a dull, whimpy knife. You need something strong and reliable. This 7-inch chef’s knife is my go-to whenever I’m working with Kabocha. You want to use something like this, trust me!

Ways to Serve Your Squash

This winter squash is a beautiful side dish on any holiday table! But when I’m looking for a quick, no-brainer healthy dinner for my family, I pair it with cast-iron chicken thighs. It’s the perfect cozy combo.

If I’m lucky enough to have leftovers, I eat them for breakfast right alongside scrambled eggs with hidden cauliflower rice. Kabocha and eggs are the perfect combo, and this veggie, fiber, and protein-packed breakfast is to-die-for.

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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Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter

Cinnamon-spiced roasted kabocha squash is a quick and delicious sheetpan side dish that's not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.

Course side dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 servings

Calories 129kcal

Author Dani Spies

Ingredients

• 3-3.5 pound Kabocha squash seeded and cut into 1-inch cubes (about 8-10 cups chopped)
• 1 tablespoon avocado oil
• 1 heaping teaspoon cinnamon
• 1/2 teaspoon sea salt plus more for finishing
• 2 tablespoons butter
• 2 tablespoons maple syrup
• 2 teaspoons fresh chopped rosemary

Instructions

• Preheat your oven to 425°F and adjust the rack to the center position. On a rimmed baking sheet, toss the squash with olive oil, cinnamon, and salt until evenly coated. Spread the squash out in a single layer, leaving a little space between each piece—this helps them brown and roast evenly on all sides.
  
• Roast for 25 minutes (no need to flip!) or until the bottoms are golden brown and the squash is fork tender.
  
• While the squash is cooling, add the butter and maple syrup into a small bowl and pop into the microwave for 20-30 seconds or until melted. Stir in the fresh chopped rosemary.
  
• Transfer the roasted squash to a serving dish and drizzle with maple butter. Top with a fat pinch of sea salt and enjoy!
  

Video

Notes

Storing Leftovers

• To store leftovers: Let the squash cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back some of that roasted texture.

Nutrition

Serving: 0.167recipe | Calories: 129kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 233mg | Potassium: 811mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3217IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 1mg

© 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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I’m always trying to find easy ways to get more veggies on the table, and I’ve discovered that Broccolini (sometimes called baby broccoli, but not the same as sautéed broccoli) is about as quick and easy a veggie side dish gets!

Unlike most vegetables, there’s no chopping required and very little prep work (just trim the ends). Plus, it cooks in under 20 minutes. Yep! That’s why sauteed broccolini has pretty much become my veggie bestie – I make this recipe for holidays (because it’s just that good!) and I’ll whip it up on a busy Tuesday night (because it’s just that simple).

Ingredients You’ll Need

I love seeing a visual of the ingredients that go into a recipe before I start cooking! Plus, these simple everyday ingredients are so beautiful, I just had to share a photo.

How to Make Sautéed Broccolini

Ok, here we go! Don’t blink because this recipe comes together faster than you can, “OMG, That’s So Good!”

Pop on a lid! This is the secret to making super tender broccolini. I’ve tried to skip this step in the past, but I always end up with tough stems. Taking a few minutes to steam the broccolini right in the pan is the secret to super-tender broccolini – trust me on this – you don’t want to skip it.

How To Serve Your Broccolini

Let’s first acknowledge that eating this with a fork straight from the pan totally works and is hard to resist!

But when it comes to building a meal, I often serve this alongside my crispy cast-iron salmon for a quick weeknight meal. And also highly recommend pairing it with my Creamy Cottage Cheese Alfredo Pasta for a simple, family-friendly meal that’s packed with protein, fiber, and healthy carbs. It’s seriously fall-down-delicious.

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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Sautéed Broccolini with Fresh Lemon and Garlic

Sautéed broccolini with fresh lemon and garlic is a quick, delicious, no-fuss side dish—simple enough for a busy weeknight, yet special enough for your holiday table. Finish with a sprinkle of red pepper flakes and freshly grated Parmesan, then sit back and enjoy this veggie showstopper.

Course side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Calories

Author Dani Spies

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic thinly sliced
• 1/4-1/2 teaspoon red pepper flakes
• 2 bunches broccolini trimmed, halved lengthwise if thick (about 12 ounces)
• 1/4 teaspoon sea salt plus more to taste
• 1/4 cup water
• 2 tablespoons fresh lemon juice

Instructions

• Heat olive oil in a 12-inch skillet over medium heat. Add garlic, red pepper flakes, and a pinch of salt. Cook for 30 seconds, then add the broccolini with another pinch of salt and gently toss for 1 to 2 minutes, or until the broccolini is lightly coated with the oil.
  
• Add the water, cover the pan, and cook for 8-10 minutes, tossing occasionally, or until tender and vibrant green. This will create steam in the pan and help the broccolini stems soften.
  
• Remove from the heat, toss with lemon juice, and season well.
  
• Serve with extra lemon slices and Parmesan cheese if desired!
  

Video

Notes

Storing Leftovers

• Refrigerate: Let the sautéed broccolini cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
• Reheat: For the best texture, warm it in a skillet over medium heat with a splash of water until heated through. You can also microwave it in 30-second bursts until heated through.
• Avoid freezing: Broccolini becomes mushy when frozen and thawed, so it’s best enjoyed fresh or straight from the fridge.

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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

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Ingredients you’ll need

This lemon orzo chicken soup recipe is filled with simple, healthy, everyday ingredients. Here’s a note on the key ingredients that make this soup shine:

Make it your own! Swaps & Variations:

• Make it vegetarian: This one is for all of my plant based friends! Swap the chicken for canned chickpeas or white beans and use vegetable broth instead of chicken broth.
• Use rice instead of orzo: Orzo is a tiny rice shaped pasta. But if you don’t east gluten, you can swap in some brown or white rice work. I suggest cooking it on the side and then add it to the bottom of the bowl before serving.
• Change the greens: Try baby kale or chopped Swiss chard in place of the spinach. Really andy light leafy green will be delicious.
• Go egg-free: I teetsed this recipe bother with and without the eggs in the broth. Persoanlly, I love the rich velvety texture the eggs create but the soup is equally delicious without them. If you skip the eggs, you get a bright lemony broth that is a but lighter but every bit as delicious.
• Flavor booster: While this soup is delightful just the way it is, my Italian heritage can’t resist Parmesan, lol. If you happen to have a Parmesan rind in the cheese drawer – toss it in – you wont be disappointed.

How to make lemon chicken soup with orzo

Start this recipe by heating olive oil in a large soup pot over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender. Add the broth and bring to a simmer.

Next, stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente. Stir in the chicken and remove from the heat.

Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble. Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy.

Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Serving suggestions

• This lemon chicken soup with orzo is plenty filling, so I like to keep it simple with a slice of crusty bread. Sourdough is my favorite with this dish.
• For a soup and salad combo, try my easy Greek salad, a healthy Caesar salad or mixed greens with my homemade creamy balsamic dressing.
  

How to store and freeze this soup

To store: Keep leftover soup in an airtight container in the fridge for up to 4–5 days. Reheat on the stove or in the microwave. If the orzo thickens the soup as it sits, just add a splash of broth to loosen it up.

To freeze: Let the soup cool completely, then transfer to a freezer-safe container. For best results, freeze without the orzo to avoid it getting mushy. Freeze for up to 2 months. When ready to eat, thaw in the fridge, reheat, and stir in freshly cooked orzo if needed.

WATCH & LEARN! LEMON CHICKEN SOUP WITH ORZO 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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Creamy Lemon Chicken Soup with Orzo

This light and easy lemon chicken orzo soup is bright, healthy, and ready in just 30 minutes! Layered with shredded chicken, fresh vegetables, lemon juice, and plenty of dill, this recipe utilizes a couple of eggs to create a light, creamy broth without using any cream or butter. It's packed with protein and perfect for a quick weeknight meal, as well as great for meal prep.

Course soup + stew + chili

Cuisine American

Diet Low Fat

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 332kcal

Author Dani Spies

Ingredients

• 1 tablespoon olive oil
• 1 cup celery diced (2 stalks)
• 1 cup carrots peeled and diced (1 large or two medium carrots)
• 1 cup yellow onion diced (half an onion)
• 2 fat garlic cloves chopped
• 8 cups low-sodium chicken broth
• 1 cup whole wheat orzo
• 3 cups shredded chicken breast I use rotisserie
• 2 eggs
• 1/2 cup fresh lemon juice about three lemons
• 2 cups baby spinach roughly chopped
• 2 tablespoons fresh dill chopped
• Salt and pepper to taste

Instructions

• Heat olive oil in a large soup pot (5.5 quarts) over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender.
• Add the broth and bring to a simmer.
• Stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente.
• Stir in the chicken and remove from the heat.
• Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble.
• Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy. Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Video

Nutrition

Serving: 1.5cups | Calories: 332kcal | Carbohydrates: 30g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 207mg | Potassium: 740mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4697IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg

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