I love using Truvani Protein Powder. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save! I also love the Wellious Almond Protein Powder. I don’t have a discount code for them but you can find it on Amazon!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You Will Need

• Food processor or high-speed blender
• Mixing bowl
• Cookie scoop or tablespoon
• Parchment paper
• Baking sheet
• Microwave-safe bowl

Ingredients

For the peanut butter filling:

• 1/2 cup cottage cheese (4%, small curd)
• 1/4 cup peanut butter
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup almond flour
• 30g protein powder
• 1/4 teaspoon salt

For the chocolate shell:

• 1/2 cup chocolate chips (Hu or preferred brand)
• 2 teaspoons peanut butter

Step-by-Step Instructions

1. Add the cottage cheese, peanut butter, maple syrup, vanilla extract, almond flour, protein powder, and salt to a food processor. Blend until completely smooth and creamy.
2. Using a cookie scoop, form about14 evenly sized balls and place them on a parchment-lined baking sheet.
3. Transfer the tray to the freezer for 15 minutes to firm up. While the balls chill, combine the chocolate chips and peanut butter in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until fully melted and smooth.
4. Remove the peanut butter balls from the freezer and dip each one into the melted chocolate, coating evenly. Place them back onto the parchment-lined sheet. Sprinkle with sea salt if desired. Refrigerate for 10 to 15 minutes, or until the chocolate shell is set. Enjoy right away or store for later.

Dietary Information

These peanut butter balls are naturally gluten-free and high in protein thanks to the cottage cheese, protein powder, and peanut butter. They can easily be made dairy-free by swapping the cottage cheese for a plant-based alternative.

Tips or Variations

• If your mixture feels too soft, chill it for a few minutes before rolling.
• Swap peanut butter for almond or cashew butter for a different flavor.
• Add mini chocolate chips or crushed peanuts to the filling for extra texture.
• Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

Serving Suggestions

Serve these straight from the fridge for the best texture. They pair perfectly with a cup of coffee, a protein shake, or even crumbled over yogurt for a fun twist. They also make a great addition to snack boxes or dessert platters.

Fun Fact

Cottage cheese might seem like a surprising ingredient here, but it blends into a silky smooth base while adding a boost of protein. It’s a simple way to make treats more satisfying without sacrificing flavor.

FAQs

Can I taste the cottage cheese?
Not at all. Once blended, it becomes completely smooth and neutral, letting the peanut butter shine.

Can I freeze these?
Yes, they freeze beautifully. Just let them thaw for a few minutes before eating.

What if I don’t have a food processor?
A high-speed blender can work, but you may need to scrape down the sides more often to get a smooth consistency.

Can I use a different sweetener?
Absolutely. Honey or agave syrup work well as substitutes for maple syrup.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

If you try this recipe, tag me @cookingkatielady

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The post High Protein Cottage Cheese Peanut Butter Balls appeared first on Cooking Katie Lady.

If you’ve been scrolling lately, you’ve probably seen some version of these viral sweet potato ground beef bowls popping up everywhere. And for good reason. They’re easy, satisfying, and endlessly customizable. This is my take on the trend, with a Mexican street corn twist!

I recently connected with a registered dietitian through Nourish, and we talked a lot about building meals that support steady energy throughout the day. This bowl does exactly that. You’ve got protein-packed beef, fiber-rich sweet potatoes, and healthy fats from avocado, all tied together with a drizzle of hot honey. It’s the kind of meal that leaves you satisfied and energized.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Large baking sheet
• Aluminum foil or parchment paper
• Medium skillet
• Mixing bowls
• Knife and cutting board
• Spatula or wooden spoon

Ingredients

Sweet Potatoes

• 2 lbs sweet potatoes (diced into small cubes)
• 2 tbsp olive oil
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 3/4 tsp paprika
• 1 tbsp coconut sugar

Street Corn Cottage Cheese Mix

• 12 oz corn
• 1 cup cottage cheese (4% small curd)
• 1/2 jalapeño, minced
• 1 lime (juice + zest)
• 1/4 tsp salt
• 1/4 tsp garlic powder
• Handful of fresh cilantro (chopped)
• 3 to 4 green onions (finely diced)

Ground Beef

• 2 lbs ground beef
• 2 tbsp tomato paste
• 1 packet taco seasoning (1.3 oz)
• 1/8 cup water

Toppings

• Guacamole or sliced avocado
• Hot honey

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Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil or parchment.
2. Toss the diced sweet potatoes with olive oil, cinnamon, salt, paprika, and coconut sugar. Spread evenly and roast for 30 minutes, flipping halfway through, until tender and caramelized.
3. Heat a medium skillet over medium to medium-high heat. Add the corn and cook for about 5 minutes until it starts to char and crackle slightly. Remove from heat and set aside.
4. In a bowl, combine the roasted corn, cottage cheese, jalapeño, lime juice and zest, salt, garlic powder, cilantro, and green onions. Mix well and refrigerate until ready to use.
5. In the same skillet, heat over medium-high. Add the ground beef and cook, breaking it apart, until browned.
6. Stir in the taco seasoning. When nearly cooked through, add tomato paste and water. Mix until fully combined and turn off the heat.
7. Assemble your bowls by layering roasted sweet potatoes, ground beef, a scoop of the street corn cottage cheese mixture, and avocado or guacamole.
8. Drizzle with hot honey and serve warm.

Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!

Dietary Information

This recipe is high in protein, gluten free (check your taco seasoning), and rich in fiber and healthy fats. It’s a great option for balanced meals that support steady energy.

To modify:

• Skip hot honey or use a lower sugar version
• Use ground turkey or chicken for a leaner option
• Swap cottage cheese for a dairy free alternative if needed

Tips or Variations

• Roast the sweet potatoes ahead of time to make this a quick weeknight meal
• Add black beans for extra fiber and plant based protein
• Skip the jalapeño if you prefer less heat
• Try feta instead of cottage cheese for a tangier flavor
• Store leftovers in airtight containers for up to 4 days

Serving Suggestions

Serve these bowls as a complete meal or pair with:

• Sparkling water with lime or a light mocktail
• A simple side salad with lime vinaigrette
• Tortilla chips for added crunch

Fun Fact

Sweet potatoes are rich in beta carotene, which supports eye health and immunity. Pairing them with healthy fats like avocado helps your body absorb those nutrients more effectively.

FAQ’s

Can I make this ahead of time?
Yes. Prepare all components and store separately, then assemble when ready to eat.

Can I freeze it?
The ground beef freezes well, but the cottage cheese mixture is best fresh.

What is hot honey?
It’s honey infused with chili peppers, giving it a sweet and spicy flavor that pairs perfectly with savory dishes.

Can I use frozen corn?
Yes, just cook it until slightly charred for the best flavor.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Hot Honey Cottage Cheese Sweet Potato Ground Beef Bowls appeared first on Cooking Katie Lady.

If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 70 calories, 9g protein and 6g net carbs.

Why You Will Love This Recipe

• Low carb + lower calorie thanks to Royo bagels
• High protein
• That classic cinnamon sugar flavor without refined sugar overload
• Quick and easy

Equipment You’ll Need

• Mixing bowl
• Spoon or spatula
• Knife for spreading
• Cutting board

Ingredients

Bagel:

• 1 @eatroyo cinnamon raisin low carb bagel – Discount code “COOKINGKATIELADY“

Schmear:

• 4 oz cream cheese, softened
• 1 1/2 tablespoons honey
• 1/4 cup walnuts, chopped
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch salt

Instructions

1. Add the softened cream cheese to a mixing bowl.
2. Stir in the honey, vanilla extract, and cinnamon until smooth and creamy.
3. Fold in the chopped walnuts to add that perfect crunch.
4. Toast your Eat Royo cinnamon raisin bagel until warm and lightly crisp on the edges.
5. Spread a thick layer of the honey walnut cream cheese over the bagel. Serve immediately while the bagel is warm.

Dietary Information

This recipe is vegetarian and can easily fit into a low carb lifestyle thanks to Eat Royo bagels. With only 70 calories, 6g net carbs, and 9g protein per bagel, they are a great option for anyone looking to enjoy a satisfying breakfast without sacrificing their goals. You can also make this dairy free by using a plant based cream cheese alternative.

Tips or Variations

• Lightly toast the walnuts before mixing for a deeper, nuttier flavor.
• Add a drizzle of honey on top for extra sweetness.
• Sprinkle a little extra cinnamon over the finished bagel for a cozy touch.
• Try this spread on different Eat Royo flavors for variety. Store leftover schmear in the fridge for up to 10 days.

Serving Suggestions

Serve your honey walnut cream cheese on a freshly toasted Eat Royo cinnamon raisin bagel for the ultimate breakfast. Pair it with a hot coffee or latte for a cozy morning moment. It also works beautifully as a midday snack or a quick pre workout bite thanks to the added protein.

FAQs

What makes Eat Royo bagels different?
They are lower in carbs and calories while still delivering a soft, satisfying texture and great flavor.

Can I use a different flavor of Eat Royo bagel?
Yes, but cinnamon raisin pairs especially well with the honey walnut spread.

Can I make the schmear ahead of time?
Absolutely. Store it in the fridge and stir before using.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Honey Walnut Cream Cheese Schmear appeared first on Cooking Katie Lady.

This bacon avocado chicken salad is perfect for spring and summer lunches when you want something light but still satisfying. The creamy avocado and Greek yogurt base keeps it fresh and high in protein, while a surprising ingredient takes it over the top in the best way.!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Chicken Salad

• ✅ Gluten free + meal prep friendly – perfect for lunches all week
• 🥗 Clean ingredients – no junk, just nourishing, flavorful goodness
• 🐔 High protein – thanks to shredded chicken and a creamy, protein-rich dressing
• ⏱ Quick & easy – especially if you use precooked shredded chicken like I did

The Secret to Making It Fast

To save time, I used precooked and shredded chicken from my Trifecta meal prep subscription. It’s a game-changer for throwing meals together quickly without sacrificing nutrition.

👉 Use my code CKL40 for 40% off your first box!

Equipment You’ll Need

• Mixing spoon or spatula
• Medium blender or food processor
• Large mixing bowl
• Knife and cutting board

Ingredients

Chicken Salad

• 1 1/2 lbs cooked and shredded chicken ( (I used precooked and shredded chicken from my Trifecta meal prep plan! Use the code CKL40 for 40% off)
• 8 slices bacon (cooked and crumbled)
• 2 to 3 celery stalks (finely chopped)
• 1 red onion (small to medium)
• 1 ear of corn (cooked and kernels removed)
• 2 handfuls fresh chives (chopped)
• 1 handful salt and vinegar chips (crushed – I love using Siete for a cleaner option)

Creamy Avocado Sauce

• 2 avocados (large)
• 1 1/4 cup Greek yogurt (plain nonfat)
• 1 to 1/2 tsp wasabi paste
• 1 lemon (Juice and zest of 1 lemon)
• 1 1/4 tsp salt
• 1 tsp black pepper

Instructions

1. In a blender or food processor, combine all the creamy avocado sauce ingredients. Blend until smooth, creamy, and vibrant green.
2. In a large mixing bowl, add the shredded chicken, crumbled bacon, chopped celery, corn, red onion, and chives.
3. Pour the avocado yogurt sauce over the mixture and toss until everything is evenly coated.
4. Gently fold in the crushed salt and vinegar chips for that tangy crunch. Give it one final mix and serve immediately.

Dietary Information

This recipe is naturally gluten free and high in protein thanks to the chicken and Greek yogurt. It’s also lighter than traditional versions since it skips mayo while still staying creamy.

To modify:

• Use dairy free yogurt if needed
• Swap bacon for turkey bacon for a lighter option
• Skip chips

Tips or Variations

• Store in the fridge for up to 3 days
• Want more heat? Add a little extra wasabi or a pinch of chili flakes
• If making ahead, add the chips right before serving to keep them crunchy

Serving Suggestions

This chicken salad is incredibly versatile. Try it:

• On toasted sourdough
• Stuffed into a croissant
• Wrapped in lettuce for a low carb option
• Scooped with extra chips for a snack style meal
• Over a bed of greens for a light salad

FAQ’s

Can I make this ahead of time?
Yes, just wait to add the chips until right before serving so they stay crisp.

Can I use canned chicken?
You can, but freshly cooked or rotisserie chicken will give the best texture and flavor.

Is the wasabi very strong?
No, it adds a mild kick and enhances the overall flavor without overpowering it.

Can I freeze this?
This recipe is best enjoyed fresh and not recommended for freezing due to the avocado and yogurt.

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Creamy Bacon Avocado Chicken Salad appeared first on Cooking Katie Lady.

They’re soft, slightly crisp on the outside, and packed with that cozy cinnamon flavor in every bite. It honestly feels like a treat you’d grab at a bakery… just made at home with ingredients you can feel good about.

If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 80 calories, 1.5g fat, 10g protein and 6g net carbs.

Why You Will Love This Recipe

• Low carb + lower calorie thanks to Royo bagels
• High protein
• That classic cinnamon sugar flavor without refined sugar overload
• Quick and easy (ready in about 15 minutes)
• Perfect for breakfast, snack, or dessert

Equipment You’ll Need

• Baking sheet
• Parchment paper
• Small mixing bowls
• Spoon or spatula
• Immersion blender (optional, but gives the smoothest filling)
• Knife (for slicing the bagel pockets)

Ingredients

Bagel:

• 1 @eatroyo cinnamon raisin low carb bagel – Discount code “COOKINGKATIELADY“

Filling:

• 2 tbsp cream cheese
• 2 tbsp plain nonfat Greek yogurt
• Squeeze of fresh lemon juice
• 1/8 tsp salt

Glaze:

• 1 tbsp grass-fed butter, melted
• 1/2 tsp cinnamon
• 1 tbsp coconut sugar

Instructions

1. Preheat oven to 350°F (175°C).
2. Slice your bagel 5–6 times in a circular pattern, being careful not to cut all the way through so you create pockets.
3. In a small bowl, combine the cream cheese, Greek yogurt, lemon juice, and salt. Blend until smooth and creamy using an immersion blender (or mix well by hand).
4. Spread the filling into each of the pockets in the bagel.
5. In another small bowl, mix together the melted butter, cinnamon, and coconut sugar until a glaze forms.
6. Place the bagel on a parchment-lined baking sheet and spread the glaze evenly over the top.
7. Bake for 10 minutes, until warm and slightly crisp on the edges.
8. Enjoy warm!

Dietary Information

Low carb

Lower calorie

High protein

Refined sugar free

Vegetarian

Tips or Variations

• Use full-fat or low-fat cream cheese depending on your preference
• Fresh lemon juice helps balance the richness of the filling
• If you don’t have an immersion blender, just mix thoroughly until smooth
• For extra crispiness, broil for 1–2 minutes at the end (watch closely)

FAQs

Can I make this without an immersion blender?
Yes! Just mix everything really well by hand until smooth and creamy. The texture won’t be quite as whipped, but it still works great.

Can I use a different bagel?
You can, but using @eatroyo bagels keeps this recipe lower in carbs and calories while adding more fiber and balance.

Is this recipe refined sugar free?
Yes, if you’re using coconut sugar in the glaze. It gives that classic cinnamon sugar flavor with a less processed option.

Can I make this ahead of time?
This is best enjoyed fresh, but you can prep the filling ahead and store it in the fridge for up to 2–3 days.

Can I air fry this instead of baking?
Yes! Air fry at 350°F (175°C) for about 5–7 minutes, checking halfway through so it doesn’t over-brown.

How do I make it higher in protein?
Add a little extra Greek yogurt to the filling or pair it with a protein like eggs or turkey sausage on the side.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Low Carb, High Protein Cinnamon Toast Crunch Stuffed Bagels appeared first on Cooking Katie Lady.

They’re gluten free, grain free, high in protein, and naturally sweetened with no refined sugar, which makes them perfect for an easy breakfast or a feel-good snack during the week. They are so perfect for Spring!

This is a spinoff of my popular Almond Flour Orange Muffins. You guys loved this recipe so much, so I wanted to make another fun version with the same base ingredients.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Mixing bowls (large and medium)
• Whisk
• Spatula
• Muffin tin
• Muffin liners
• Zester or fine grater
• Cooling rack

The Power of Greek Yogurt

Greek yogurt isn’t just a healthy snack—it’s a secret ingredient that makes these muffins incredibly moist and fluffy. Packed with protein, probiotics, and calcium, Greek yogurt adds a rich creaminess while also boosting the muffins’ nutritional profile. It helps balance the slight nuttiness of the almond flour and makes the texture of these muffins extra soft and pillowy.

But Greek yogurt doesn’t only improve texture. It’s slightly tangy, which complements the bright, refreshing flavor of the lemon and enhances the overall taste of the muffins.

Why Choose Almond Flour?

Almond flour is a game-changer in the baking world. Unlike traditional wheat flour, almond flour is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease. It’s also lower in carbs and higher in healthy fats and protein, which helps to keep you full longer. Plus, almond flour gives baked goods a moist and tender texture that wheat flour just can’t match. It’s a pantry staple for anyone looking to make their baking healthier without compromising on flavor.

Ingredients:

Muffins:

• 3 eggs (large, organic)
• 1/2 cup maple syrup (organic)
• 1 cup Greek yogurt (plain, organic, nonfat)
• 1 tsp vanilla extract (organic)
• 4 1/2 cups almond flour (organic)
• 1 tbsp poppyseeds
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 lemons (zest of 2 lemons)
• 3/4 cup blueberries (fresh. anywhere from 3/4 cup to a cup – measure with your heart!)

Glaze:

• Juice of 1 lemon
• 1/4 tsp vanilla extract
• Powdered monk fruit, to taste (until you get your desired glaze consistency. You can use any powdered sugar substitute you’d like!)

How To Make Them

Dietary Information

These muffins are gluten free, grain free, and refined sugar free. They’re also high in protein thanks to the Greek yogurt and eggs, making them a great balanced option for breakfast or snacks. For dairy free, substitute with a thick plant-based yogurt.

Tips for the Best Results

To ensure your muffins come out perfectly every time, there are a few tips to keep in mind:

• Parchment paper liners are a must. They’ll make it so much easier to remove the muffins without sticking or crumbling.
• Don’t substitute the almond flour—this recipe has been specifically developed for almond flour, and other flours won’t provide the same texture or result.
• What really tops these muffins off – The glaze is crucial to these muffins. The muffins themselves are not super sweet (which is what I love about these) but the glaze creates just the perfect amount of sweetness plus really brings out the lemon flavor.

If You Are Dairy Free

If you are dairy free, you can substitute the Greek yogurt with a thick dairy-free yogurt, such as coconut yogurt. Just make sure it has a similar consistency as Greek yogurt.

FAQ Section

Can I use frozen blueberries?
Yes, just defrost them first to avoid excess moisture.

Why are my muffins dense?
Overmixing or too many blueberries can weigh down the batter.

Can I skip the glaze?
Absolutely, they’re still delicious without it.

How should I store them?
Keep in an airtight container in the fridge for best freshness.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Use the code KATIE10 for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

Purchase Now

Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Oat Haus Granola Butter

Use the code COOKINGKATIE for 10% off!

Purchase Now

Kettle and Fire

Code COOKINGKATIELADY for 20% off Kettle & Fire organic bone broths

Purchase Now

Simply Delish Sugar Free Pudding and Jel Mixes

Use the code KATIE10 for 10% off!

Purchase Now

Royo Bread Low Carb Bread, Bagels, and Buns

Use the code COOKINGKATIELADY for 10% off!

Purchase Now

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The post Almond Flour Greek Yogurt Lemon Blueberry Poppyseed Muffins appeared first on Cooking Katie Lady.