After a 20 years successful career as a technology entrepreneur I have decided to fulfill my passion of cooking and experimenting with fun and interesting international recipes.
As a foodie I love to experiment with different foods and develop recipes which could be cooked using modern kitchen gadgets such as Instant Pot, Air Fryer, Sous Vide, Pizza Oven and various smart devices which help to improve quality and speed up the preparation process.
I am crazy about health and fitness which influences recipes and dishes I make.
New Videos Every Week!
I am committed to inspire you weekly with fun, simple and healthy international recipes which you can enjoy and impress your family and friends.
Protein-Packed Stuffed Spaghetti Squash 🥄🍽️ Got a spaghetti squash just sitting around? Time to turn it into a healthy, protein-packed meal! Stuffed with beans, feta, tomatoes, parsley, and pine nuts, this dish is quick, flavorful, and perfect for weeknight dinners or post-workout fuel. 🍅💪 Ingredients (Serves 4): • 1 medium spaghetti squash • 1 cup cannellini beans (drained) • 1 cup feta cheese • 1 cup cherry tomatoes (halved) • ½ cup fresh parsley (chopped) • ½ cup pine nuts • Extra virgin olive oil • Fruit vinegar • Salt & pepper to taste Instructions: 1️⃣ Microwave spaghetti squash for 10 minutes, cut in half, and scoop out seeds. 2️⃣ Stuff with beans, feta, tomatoes, parsley, and pine nuts. 3️⃣ Drizzle with olive oil, vinegar, and season with salt & pepper. 4️⃣ Bake for 20 minutes at 400°F. Macros per Serving: Calories: 400 | Protein: 17g | Carbs: 45g | Fat: 20g Give it a try and let me know what you think! #HealthyEats #HighProteinMeals #FallRecipes
Protein-Packed Meat-Stuffed Potatoes | Quick & Delicious Post-Workout Meal Looking for a meal that’s packed with protein, loaded with flavor, and ready in under an hour? These meat-stuffed potatoes are your new go-to! Whether you're into yellow or sweet potatoes (or both!), this dish has it all. Perfect for post-workout recovery or just when you need some cheesy comfort food! ✨ Ingredients: 9 yellow potatoes (peeled, parboiled, halved) 5 sweet potatoes (peeled, parboiled, halved) 1 lb ground beef 1 cup parsley (chopped) 1 onion (chopped) Chili powder, cumin, garlic powder, salt, pepper (to taste) ⅓ cup water 25 oz marinara sauce 1 ½ cup cherry tomatoes 1 ½ cup mushrooms Olive oil (for drizzling) 2 cups Mexican or Gruyère cheese (shredded) Instructions: Parboil yellow and sweet potatoes and slice in half. Make the meat filling by mixing ground beef, parsley, onion, seasoning, and water. In a baking dish, drizzle half the marinara sauce, then stuff the potatoes with the meat mix. Season again if you’re feeling fancy. Add the rest of the marinara sauce, cherry tomatoes, and mushrooms. Cover with foil and bake at 400°F for 50 minutes. At 40 minutes, remove the foil and top with cheese. Bake until melted. Pro tip: Parboiling the potatoes cuts down cooking time, making this dish quick and easy! Don’t forget to like, comment, and subscribe for more high-protein, low-carb recipes like this! #HighProteinRecipes #PostWorkoutMeals #MeatStuffedPotatoes #HealthyComfortFood #QuickRecipes #LowCarbMeals
🍂 Butternut Squash Lentil Soup 🍂 I absolutely love roasted vegetables, especially squash, and this soup screams fall season! 🍁 The colors, the smell-it’s everything you want for a cozy weeknight dinner. I’ve added lentils for some extra protein, but you can totally switch it up by adding chicken or tofu for more variety. It’s healthy, flavorful, and super easy to make! Ingredients: • 1 butternut squash (poke holes & microwave 10 min for easy cutting) • ½ onion • ½ apple • 1 head of garlic (top cut off) • 1 carrot • 1 cup cherry tomatoes • 1 bell pepper • Salt, pepper, paprika, cumin (to taste) • 2 tbsp extra virgin olive oil • 1 tbsp fruit vinegar • Fresh rosemary • 1 cup chicken broth • 1 can coconut milk • 1 cup red lentils • Juice of 1 lime • Toppings: Fried mushrooms, balsamic glaze, parsley, lime Instructions: 1. Microwave butternut squash for 10 min (poke holes first), then slice in half. 2. Place squash and other vegetables on a baking tray, season with salt, pepper, paprika, and cumin. Drizzle olive oil and fruit vinegar. Roast at 425°F for 20-30 min until soft. 3. Scoop the squash, blend it with roasted veggies and broth until smooth. 4. Pour into a pot, add coconut milk and lentils, and cook on medium-high for 15 min. Squeeze lime juice, adjust seasoning, and enjoy! Topping ideas: fried mushrooms, balsamic glaze, fresh parsley, or a lime wedge for extra flavor. 🍲
Cozy Pumpkin Lentil Soup | Quick & Healthy Instant Pot Recipe When the weather cools down and you’re craving something cozy for a weeknight dinner, this Pumpkin Lentil Soup is the perfect go-to! 🍂 You could use fresh pumpkin, but if you’re short on time, this pantry-friendly version is quick, healthy, low-carb, and high in protein. And of course, we’re making it in the Instant Pot to speed things up! Ingredients: • 1 onion (chopped) • 4 garlic cloves (minced) • 2 cups mushrooms (chopped) • 1 ½ cups carrots (shredded) • 1 tbsp curry paste • 1 can coconut milk • 1 large can pumpkin puree (29 oz) • 1 cup red lentils • Juice of 1 lime • 1 tbsp ginger paste • 1 tsp allspice • 1 tsp cinnamon powder • Salt & pepper to taste • 1 cup chicken or vegetable broth • Oil for sautéing Optional Toppings: Lime, parsley, Greek yogurt, balsamic glaze, roasted pine nuts or pumpkin seeds, sautéed mushrooms, green scallions. Instructions: 1. Turn on the sauté mode in your Instant Pot. Sauté onions, then add garlic, mushrooms, and carrots. Cook until softened and lightly caramelized. 2. Add all remaining ingredients, seal the lid, and cook on manual high for 10 minutes. 3. Quick release, give it a stir, and enjoy! This soup is loaded with flavor, nutrients, and perfect for when you need a quick, comforting meal. Full recipe in the comments below! ⬇️ #PumpkinLentilSoup #InstantPotRecipes #HealthySoup #LowCarbMeals #FallRecipes #CozyFood #WeeknightDinner #QuickRecipes #ProteinPacked #SoupSeason
Low-Carb Eggplant Lasagna: High-Protein Comfort Food in 30 Minutes! Looking for a delicious, healthy alternative to traditional lasagna? This low-carb, high-protein eggplant lasagna is packed with flavor and perfect for post-workout recovery or a guilt-free comfort meal. Ready in just 30 minutes! Ingredients (5 servings): • 1-2 large eggplants (sliced thin, about ¼ inch) • 1 lb ground beef • 1 onion (chopped) • 3 garlic cloves (minced) • 1 can San Marzano tomatoes • Italian seasoning (your favorite) • 1 tsp cumin • Salt and pepper (to taste) • Fresh basil • 1 cup ricotta cheese • 1 cup shredded gruyere cheese • ½ cup Parmesan cheese • 1 cup cherry tomatoes (halved) • Olive oil Instructions: 1. Prep the Eggplant: Slice the eggplant into thin layers, drizzle with olive oil, and season with salt and pepper. Bake at 425°F for 20 minutes. 2. Cook the Meat Filling: Sauté chopped onion and garlic in olive oil. Add the ground beef and cook until browned. Stir in the canned San Marzano tomatoes, Italian seasoning, cumin, salt, and pepper. Let it simmer for a few minutes. 3. Layer the Lasagna: In a greased baking dish, place 5 slices of baked eggplant as the base layer. Add a layer of the meat filling, followed by dollops of ricotta cheese, and sprinkle with fresh basil. Repeat with another layer of eggplant. Top with shredded gruyere, Parmesan, and halved cherry tomatoes. 4. Bake and Serve: Bake at 375°F for 15 minutes or until the cheese is melted and golden brown. Garnish with more fresh basil and enjoy! Nutrition (per serving): • Calories: 310 kcal • Protein: 27g Try this easy eggplant lasagna recipe today! Don’t forget to like, subscribe, and hit the bell for more healthy, high-protein recipes!
Looking for a quick and easy party or potluck dish? These 15-minute turkey sliders are the perfect solution! 🦃🍔 Whether you’re making your own cranberry sauce or using store-bought, these sliders are simple, delicious, and sure to impress. Ingredients: • Hawaiian slider buns • Cranberry sauce (homemade or store-bought) • Sliced turkey • Shredded cheese (I used Gruyere and Mexican blend) • Sauce (Magnifisauce from Trader Joe’s or any honey mustard sauce) • Fried bacon • Sesame seeds • Oil spray Instructions: 1. Prepare the Buns: Place Hawaiian slider buns on a baking sheet and spread cranberry sauce on the bottom half. 2. Layer Ingredients: Add sliced turkey, shredded cheese, and fried bacon on top. 3. Add Sauce: Drizzle your favorite sauce (I used Magnifisauce) on top of the turkey and bacon. 4. Top Buns: Place the top half of the buns over the ingredients and spray with oil. Sprinkle sesame seeds on top. 5. Bake: Cover with foil and bake at 350°F for 15 minutes, or until the cheese melts. Remove foil for the last few minutes to brown the tops. 6. Serve & Enjoy: Perfect for parties or potlucks-these sliders are quick, tasty, and sure to be a hit! Don’t forget to like, comment, and subscribe for more quick and easy recipes! 👍
Gochujang Chicken Wings in the Air Fryer - Crispy & Spicy! These air-fried Gochujang chicken wings are crispy, packed with flavor, and super easy to make! The secret is to cook them in the air fryer, which makes them healthier and perfectly crispy without the need for deep frying. Finish them off with a sticky, spicy sauce for the ultimate bite! Ingredients: • 2 lbs chicken wings • 2 ½ tbsp gochujang (Korean chile paste) • 2 tsp soy sauce • 1 tbsp mayonnaise • 1 tbsp toasted sesame oil • 2 tsp ginger & garlic paste • 2 ½ tbsp honey • Salt and pepper, to taste • 1 tsp sesame seeds, for garnish • ¼ cup chopped scallions, for garnish • Oil spray, for air frying Instructions: 1. Preheat your air fryer to 360°F. 2. Season the chicken wings with salt and pepper, then place them in the air fryer basket. Cook for 20-25 minutes, turning halfway through. 3. Make the sauce: In a small bowl, mix together the gochujang, soy sauce, mayonnaise, sesame oil, ginger & garlic paste, and honey. 4. As the wings near 20 minutes of cooking, check the temperature. Once they reach 160°F, toss them in a large bowl with about half of the sauce. 5. Return the wings to the air fryer and cook for another 5 minutes, allowing the sauce to glaze. 6. Serve the wings on a platter, topped with sesame seeds and scallions. Use the remaining sauce for dipping.
High Protein Low carb zucchini packets I love this recipe, as it could be made for a fancy occasion or if you are completely out of time, you can just follow the same instructions and throw everything in the skillet to simplify thighs. Recipe has a lot of flavor and is a great comfort food for pretty much any mood! Ingredients: Zucchini - 2 ( sliced on the thin strips using potato peeler ) Onion - 1 ( chopped ) Garlic - 6 cloves ( minced. devided ) Mushrooms - 3 cups ( chopped ) Ground turkey - 1 lb Spinach - 3 cups Seasoning: cumin, sumac, hot paprika, salt and pepper Ricotta cheese - ½ cup Oil for frying - 1 tbsp San Marzano tomatoes - 1 can Chili powder Fresh basil leaves Toppings: grated parmesan cheese, fresh basil Preparation process: Make meat filing: on the oily skillet saute onions, then add garlic, mushrooms, ground turkey and spinach. Season with cumin, sumac, hot paprika, salt and pepper and cook until meat is browned and spinach is cooked. Using potato peeler, slice zucchini on the thin strips. Layer 3-4 strips vertical and then same amount horizontal. Place table spoon of meat filling inside and tea spoon of ricotta on top. Roll the sides to make a pocket. In the oily skillet create tomato sauce: saute garlic for a few min, then add canned tomatoes, season with salt, pepper and chilli powder and place some fresh basil on top, saute for a several min. Then place pockets inside the sauce and saute for under the lid for 10 min or so. Serve it hot with graded parmesan cheese and fresh basil. And if you are feeling lazy, you can skip on making pockets, mix tomato sauce with meat filling and chopped zucchini which will make an amazon comfort food for your fall evening
Low-Carb, High-Protein Taco Soup with a Fall Twist - Instant Pot Style Enjoy a cozy, seasonal twist on taco soup that’s perfect for fall! With roasted butternut squash and hearty ingredients, this dish brings autumn vibes while keeping it high in protein and low in carbs. Plus, it's ready in under 30 minutes! Ingredients: 1 lb (450g) lean ground turkey or beef 2 cups butternut squash, cubed (divided) 1 large zucchini, diced 1 jalapeño, chopped 1 can diced tomatoes (14 oz, no added sugar) 1 can black beans (15 oz, drained & rinsed) 2 bell peppers, chopped 1 small onion, diced 3 garlic cloves, minced 1 ½ cups chicken or beef broth (low sodium) 1 tbsp olive oil (for sautéing) ½ packet taco seasoning (low-carb version) 1 tsp cumin 1 tsp smoked paprika ½ cup corn Salt and pepper, to taste Optional toppings: Shredded cheese, avocado, cilantro, jalapeños, roasted squash, Greek yogurt, balsamic glaze Instructions: Sauté: Set Instant Pot to sauté mode. Heat olive oil, then sauté onions and jalapeños for 5 minutes. Add garlic and cook for another minute. Brown the Meat: Add ground turkey (or beef) and cook until browned, breaking it apart as it cooks. Add Veggies & Beans: Mix in diced tomatoes, black beans, corn, zucchini, and half of the butternut squash. Season: Stir in taco seasoning, salt, pepper, cumin, and smoked paprika. Simmer: Pour in the broth. Seal the lid and cook on high pressure for 12 minutes. Release: Perform a quick pressure release. Stir and adjust seasoning as needed. Serve: Ladle into bowls and top with your favorite optional toppings, including the roasted remaining butternut squash. Why It Works: Low-Carb: Zucchini and roasted butternut squash provide fiber and nutrients without excess carbs. High-Protein: Lean ground turkey or beef delivers a protein punch for muscle recovery. Fall Flavor: The roasted squash adds a warm, cozy touch that’s perfect for the season. Nutritional Info per Serving: Calories: ~280 kcal Protein: ~28g Carbs: ~22g Fat: ~10g
Roasted butternut squash is rich in vitamins A & C, perfect for boosting recovery and supporting your immune system during those tough workouts. Combined with garlic, thyme, and olive oil for heart-healthy fats, this sauce provides that creamy goodness without overloading on calories. Plus, the black and orange pasta adds a spooky Halloween vibe to your plate! 👻 Topped with crunchy pine nuts for extra protein and healthy fats, and blended with a touch of parmesan and cream, this dish is not only a flavor bomb but also a great post-workout meal. 🍝✨ 💡 Perfect for carb-loading before your next intense workout or enjoying a cozy fall evening! Ingredients: Butternut squash (roasted with garlic, thyme, olive oil, and seasoning) Onion Paprika Orange and black pasta (for that Halloween spirit 🎃) White wine Heavy cream Parmesan cheese Pine nuts #ButternutSquashPasta | #FitnessFuel | #HalloweenRecipes | #HealthyComfortFood | #FallVibes | #CarbLoadingDoneRight
Roasted butternut squash circles with feta cheese recipe Ingredients: Butternut squash -1 Salt & pepper - to taste Feta Cheese Pie nuts Apple - cored and sliced Dry cherries Extra virgin olive oil Balsamic vinegar Rosemary or Thyme Honey - for topping Peel and Microwave squash for 10 min - get it cozy! Slice into equal circles. Stack with apple, feta, pie nuts, cherries, oil & balsamic. Add some rosemary and bake at 400°F for 30 min - watch the magic unfold!
Whole Roasted Cauliflower Recipe for Weight Loss & Fitness Goals! Are you looking for a tasty, high-protein, low-carb recipe that fits perfectly into your weight loss journey? This Whole Roasted Cauliflower is packed with protein and loaded with flavor, making it the perfect side or main dish to fuel your fitness goals. Plus, it’s super quick - ready in just 30 minutes! Ingredients: 1 whole cauliflower head 1 tbsp lemon juice Salt & pepper, to taste 3 tbsp fruit vinegar (divided) - I’m using my favorite Laconiko products 3 tbsp extra virgin olive oil (divided) - I’m using my favorite Laconiko products 3 tbsp tahini paste 3 garlic cloves, minced 3 tsp lemon juice (for tahini sauce) ½ cup parsley, chopped (divided) 2 cups tomatoes, chopped ¼ cup jalapeños, chopped ½ cup red onion, chopped 2 tbsp lime juice 1 cup Greek yogurt (for serving) Step 1: Steam & Roast 🌱 Start by steaming your whole cauliflower in the Instant Pot (did you know this method keeps it light, making it a low-cal favorite for those aiming to lose fat and maintain muscle?). We’re roasting it for that golden brown crisp in under 20 minutes! Step 2: Tahini Magic 🧄 The tahini sauce is the real MVP here - tahini is a great source of healthy fats that’ll keep you full longer. Mixed with lemon and garlic, this will level up your flavor game! Step 3: Salsa Time 🍅 Fresh salsa adds a burst of color and freshness - packed with low-cal veggies like tomatoes, jalapeños, and red onion. And here’s a tip: Did you know jalapeños can actually help boost your metabolism? 🌶️ Step 4: Greek Yogurt Base I am using Greek yogurt - it's high in protein and supports muscle recovery post-workout. Why It’s Perfect for Your Fitness Goals: This dish is all about balancing low carbs and high protein to help you stay full longer and keep those fitness gains coming. Plus, it's full of fiber, which supports digestion and keeps you energized during workouts! Common Questions Answered: ❓ "Will eating more protein really help me lose weight?" ✅ Yes! Protein helps build muscle and burn fat. This recipe keeps the protein high without the extra calories. ❓ "How can I eat delicious meals and still stay on track?" ✅ Simple, delicious meals like this cauliflower dish will satisfy your taste buds without sacrificing your goals. The key is flavor-packed, nutrient-rich ingredients!
Total time: 1 hr 25 mins Servings: 4 Ingredients: • Protein: 1 lb (0.45 kg) lamb shoulder, cubed • Veggies: 1 large onion (chopped), 6 potatoes (sliced) • Spices: • 2-3 tsp chili powder • 3 tsp ginger garlic paste • 2 tsp cumin seeds (toasted and ground) • 1 tsp black pepper • 2 tsp cloves (toasted and ground) • 4 cinnamon sticks • 4 bay leaves • 1 tsp sumac • Other: • 3 tbsp olive oil • Juice of 1 lime • 3 tsp tomato paste • 1 cup water • Salt to taste • Fresh parsley (for garnish) Instructions: Step 1: Prep the Marinade 1. Toast cumin seeds and cloves, then grind them into a powder. 2. In a blender, add the toasted spices, ginger garlic paste, chili powder, sumac, olive oil, lime juice, tomato paste, and black pepper. Blend until smooth. Step 2: Marinate the Lamb 1. Cut the lamb into large cubes. 2. Mix the lamb with the marinade in a bowl and refrigerate for 3-4 hours for best flavor. Step 3: Cook in the Instant Pot 1. Turn on the sauté mode of your Instant Pot. Add olive oil and sauté the chopped onions until soft. 2. Add the marinated lamb, cinnamon sticks, and bay leaves. Let it simmer for a few minutes to develop flavor. 3. Add sliced potatoes and 1 cup of water. Close the Instant Pot lid, set to high manual pressure, and cook for 40 minutes. 4. Once done, allow natural pressure release. Step 4: Serve 1. Garnish with fresh parsley and serve hot. 2. Best served with a side of rice or cauliflower rice for a low-carb option. Nutritional Info (Per Serving): • Calories: 450 • Protein: 32g This high-protein Lamb Vindaloo will elevate your meal prep game with its bold flavors and quick cooking process.
Believe it or not, you can make 6 delicious waffles out of canned tuna! This high-protein, low-carb recipe is super easy and only needs 4 ingredients: tuna, eggs, baking powder, and some salt and pepper. Perfect for a quick, healthy meal! Top your tuna waffles with cottage cheese, tomatoes, eggs, and avocado for extra flavor and nutrition. 🥑🍅 Give these a try and let me know what toppings you add in the comments! Don’t forget to like and subscribe for more creative low-carb recipe ideas! 💪🎥 Ingredients: • 2 cans of Chicken of the Sea tuna (Costco) • 2 eggs • 2 tsp baking powder • Salt and pepper to taste Makes: 6 waffles #TunaWaffles #HighProteinRecipes #LowCarbCooking #HealthyMeals #EasyRecipes #TunaRecipe
Ultimate Chili Con Carne with Cornbread Topping | High-Protein Comfort Food! High-Protein Comfort Food Perfect for Fall! Ingredients for 5-6 servings: Ground beef (or any other ground meat) - 1 lb Diced bacon - 1 ½ cups Red onion - 1, chopped Jalapeño - 1, chopped Garlic - 3 cloves, minced Beans - 3 cans (I used Northern Beans, Pinto Beans, and Kidney Beans) Molasses - 2 ½ tablespoons Brown sugar - 1 tablespoon Tomato paste - 2 ½ tablespoons Worcestershire sauce - 1 tablespoon Apple cider vinegar - 1 tablespoon Lime juice - from 1 lime Dark chocolate - ¼ cup, chopped Red chili pepper - 1, chopped Salt & pepper - to taste Cornbread mix - 1 package (I used Trader Joe’s) Cheese - ½ cup, shredded (optional) Green onions - ¼ cup, chopped (optional) Optional toppings: Chopped green onion or parsley Shredded cheese Sour cream Corn chips & extra jalapeños Instructions: Step #1: Prep the Bacon & Veggies Set your Instant Pot to sauté mode. Add diced bacon and cook until crispy. Remove the bacon, but leave the fat in the pot. Add the ground beef to the bacon fat and cook until browned halfway. Stir in the red onion and cook for 3 minutes, then add the chopped jalapeño, garlic, salt, pepper, and apple cider vinegar. Step #2: Build the Chili Base Add the beans, cooked bacon, molasses, brown sugar, tomato paste, Worcestershire sauce, lime juice, red chili pepper, and dark chocolate to the pot. Mix everything together until well combined. Step #3: Pressure Cook Select manual or pressure cook on high for 15 minutes. Allow a natural pressure release when done. Step #4: Add the Cornbread Topping Once the chili is done, mix the Trader Joe’s cornbread mix according to the package instructions. Spread the cornbread batter evenly over the top of the chili in the Instant Pot (if it's oven-safe) or transfer to an oven-safe baking dish. Optional: Add shredded cheese and chopped green onions before spreading the cornbread batter for an extra burst of flavor! Bake at 375°F (190°C) for 30 minutes until the cornbread is golden and fully cooked. Serving Suggestions: Top your chili with green onions, shredded cheese, sour cream, and a side of crunchy corn chips. Enjoy the perfect balance of spicy, savory chili and sweet, tender cornbread all in one delicious bowl! Nutrition per serving (approximate): Calories: 650 kcal Protein: 35g Total prep time: ~45 minutes Servings: 5-6 Enjoy this hearty dish, perfect for warming you up on chilly fall nights! #ChiliConCarne #CornbreadTopping #ComfortFood #HighProtein #InstantPotRecipes #FallRecipes
Looking for a cozy, protein-packed vegetarian dish that’s perfect for fall? This Squash and Beans Gratin is the ultimate comfort food! Layers of tender squash, creamy butter beans, and melty cheese come together to create a dish that’s hearty, healthy, and absolutely delicious. 🌿🧀 Whether you're sticking to a vegetarian diet or just looking for a meatless meal, this recipe is a must-try! It’s easy to make, full of flavor, and perfect for a weeknight dinner or weekend meal prep. Ingredients: 2 honey squashes (or any squash of your choice), peeled and thinly sliced 1 onion, thinly sliced 3 garlic cloves, minced 2 tbsp honey mustard 2 cans butter beans, drained Salt and pepper, to taste ½ cup milk 3 tbsp Greek yogurt 1 tsp each sage and rosemary Olive oil 1 ½ cups grated cheese (I used a mix of Gruyere and Mexican blend) Optional: Want even more protein? Add a layer of cooked ground meat or sausage! Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare the Squash: Slice the squash in half, remove the seeds, and cut into thin slices. Cook the Beans: In a skillet, heat olive oil over medium heat. Sauté the onions for 3 minutes, then add garlic and cook for 1 more minute. Combine Ingredients: Stir in honey mustard, butter beans, milk, Greek yogurt, and season with salt, pepper, sage, and rosemary. Simmer on medium-low heat for 5 minutes. Layer the Dish: In an oiled baking dish, start layering: begin with a layer of squash, followed by a layer of beans (and meat if using), and then cheese. Repeat the layers one more time. Bake: Cover with foil and bake for 40-45 minutes. Remove the foil and bake for another 5 minutes to brown the cheese on top. Serve: Serve warm and enjoy your hearty Squash and Beans Gratin! 💾 Don’t forget to save this recipe for later and share it with your friends! #SquashGratin #VegetarianComfortFood #FallRecipes #HighProteinMeals #EasyDinnerIdeas
High-Protein Banana Coconut Dessert | Guilt-Free, Post-Workout Treat Craving something sweet that won’t derail your protein goals? This High-Protein Banana Coconut Dessert is a game-changer! The creamy blend of Greek yogurt and coconut, combined with the natural sweetness of ripe bananas, makes this the perfect healthy treat. Whether you enjoy it after a workout or as an afternoon snack, this dessert is both nourishing and delicious! In this video, you'll learn how to: 🍌 Make a high-protein, low-sugar banana coconut dessert 🥥 Use simple ingredients like Greek yogurt and bananas 🍽 Bake a guilt-free treat that's satisfying and wholesome Ingredients: 2 ripe bananas 1 ¼ cup coconut or Greek yogurt ¼ cup sugar (adjust to taste) ¼ cup grated coconut (divided) 1 large egg ½ cup egg whites Instructions: Blend bananas, yogurt, sugar, ½ of the grated coconut, egg, and egg whites until smooth. Pour into a greased baking dish and bake at 350°F (175°C) for 40 minutes. Sprinkle the remaining grated coconut on top and, optionally, add dark chocolate shavings. Cool before serving. Nutritional Info (per serving): Protein: ~15-20g Moderate carbs | Naturally sweetened by bananas Give it a try and let me know in the comments how it turned out! Don't forget to like, subscribe, and hit the bell for more healthy and high-protein recipes. #HighProteinDessert #BananaCoconutDessert #HealthyTreat #LowSugarDessert #PostWorkoutSnack
Cannellini Beans Parmesan Bake 🍂 Looking for a cozy, high-protein meal ready in under 30 minutes? This one-dish wonder is perfect for fall and made mostly with pantry staples! 🙌 You can easily remove the sausage for a vegetarian option. It’s quick, versatile, and totally delicious! 😋 Ingredients (Serves 4-5): 🫘 Cannellini beans 🍅 Diced tomatoes 🧅 Onion 🌿 Spinach or kale 🥓 Smoked sausage 🧀 Parmesan cheese 🍋 Lemon juice + fruit vinegar 🔥 Seasonings (red pepper flakes, garlic powder, salt, pepper) How to Make It: 1️⃣ Layer everything in a baking dish, top with cheese, and bake at 375°F for 30 minutes! 2️⃣ Remove foil halfway through for that golden cheese goodness. 😍 3️⃣ Serve with some crusty bread and enjoy! 💪 Protein: 25-30g per serving 🔥 Calories: 400-450 Perfect for busy nights or a cozy fall meal! 🍁 #HighProtein #FallRecipes #EasyDinner #QuickMeals #ComfortFood #HealthyEating #MealPrep #CozyVibes
Looking for a delicious and healthy dinner idea? Try this Thai Peanut Spaghetti Squash with Ground Chicken! It's a flavorful, high-protein, low-carb twist on traditional Thai flavors. Perfect for when you want something rich, hearty, and nutritious. Packed with 30g of protein per serving, it's easy to make and great for meal prep! Ingredients: 1 medium spaghetti squash 1 tbsp olive oil Salt and pepper (to taste) 1/4 cup peanut butter 1 tsp chili paste 1 can (13.5 oz) coconut milk 1 tsp fish sauce 1 tbsp coconut aminos 1 tbsp lime juice 1 cup shredded carrots 1 cup sliced bell peppers 3 cups fresh spinach 1 lb ground chicken 1/4 cup chopped cilantro 1/3 cup crushed peanuts (for garnish) Lime wedges (for serving) Instructions: Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). Roast the spaghetti squash. Brown ground chicken in olive oil. Make the peanut sauce with peanut butter, chili paste, coconut milk, and seasonings. Cook vegetables in the sauce, then combine everything together. Garnish with cilantro, crushed peanuts, and lime wedges! Nutritional Information (Per Serving): Calories: ~450 Protein: ~30g Carbs: ~25g Fat: ~27g Don't forget to like, subscribe, and check the full recipe in the description! 🌿 #ThaiPeanutSquash #HighProteinMeals #HealthyRecipes
