Equipment You’ll Need

• Large pot
• Colander
• Cutting board
• Sharp knife
• Large mixing bowl
• Wooden spoon or salad tongs

Ingredients

• 16 oz gluten free pasta (shape of choice; protein pasta or Jovial organic are great options)
• 1 cucumber (diced into quarters)
• 1 pint cherry tomatoes (halved)
• 1/2 cup pepperoni (diced)
• 1/4 red onion (finely diced)
• 1/2 cup Parmesan cheese (freshly grated)
• 1/4 cup pepperoncini (diced)
• 1 green bell pepper (diced)
• 8 oz Italian dressing (Primal Kitchen is my favorite clean brand of dressing)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Let it cool completely.
2. While the pasta cools, chop all vegetables and pepperoni into bite-sized pieces.
3. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, pepperoni, red onion, pepperoncini, Parmesan, and bell pepper.
4. Pour the Italian dressing over the salad. Toss everything together until evenly coated.
5. Cover and refrigerate for at least 30 minutes to let the flavors come together. Give it a quick toss before serving and adjust seasoning if needed.

Dietary Information

This recipe is naturally gluten-free when made with gluten-free pasta like protein pasta or Jovial organic. It’s also easy to adapt. For a vegetarian version, simply leave out the pepperoni or swap in olives or chickpeas for added texture and flavor.

Tips or Variations

• If you prefer a milder onion flavor, soak diced red onion in cold water for 5 minutes before adding.
• Gluten-free pasta can absorb dressing as it sits, so you may want to add a splash more before serving.

Serving Suggestions

• Serve this pasta salad chilled alongside grilled chicken, burgers, or seafood. It also works beautifully as part of a picnic spread or packed into lunch containers for the week. A sprinkle of extra Parmesan on top just before serving adds a nice finishing touch.

FAQ’s

Can I make this ahead of time?
Yes, this is a great make-ahead dish. Prepare it up to a day in advance and store it in the fridge.

How long does it last in the fridge?
It stays fresh for about 3 to 4 days when stored in an airtight container.

Do I need to rinse gluten-free pasta?
Yes, rinsing helps cool it quickly and keeps it from becoming sticky, which works best for pasta salad.

Can I use a different dressing?
Absolutely. A homemade vinaigrette or balsamic dressing would also work nicely.

Time & Yield

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 6 to 8 servings

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 Easy Crunchy Summer Italian Pasta Salad appeared first on Cooking Katie Lady.

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Equipment You Will Need

• Cocktail shaker or large glass
• Muddler or wooden spoon
• Fine mesh strainer (optional, for smoother texture)
• Citrus juicer
• Measuring jigger or small measuring cup
• Serving glass

Ingredients

• 1.5 oz organic cranberry juice
• Juice of 1/2 lime
• 1/2 oz agave (adjust to taste)
• 2 handfuls cubed watermelon (muddled and strained, about 2/3 of a shaker)
• 1/2 can ginger beer (about 3.75 oz) – I like this one
• Ice cubes
• Fresh mint leaves (for garnish)
• Lime wedge (for garnish)

Step-by-Step Instructions

1. Add the cubed watermelon to your shaker and muddle until juicy and broken down.
2. Strain the watermelon juice into your serving glass.
3. Pour in the cranberry juice, freshly squeezed lime juice, and agave. Stir to combine.
4. Top with ginger beer and give it a gentle stir. Add ice cubes, garnish with fresh mint and a lime wedge. Serve immediately and enjoy while cold and fizzy.

Dietary Information

This mocktail is naturally vegan, gluten free, and dairy free. It’s a great option for anyone avoiding alcohol but still wanting something fun and flavorful. You can also swap agave for honey or maple syrup depending on your preference.

Tips or Variations

• For extra chill, freeze watermelon cubes ahead of time and use them instead of ice.
• Prefer it less sweet? Skip or reduce the agave.
• Add a splash of sparkling water if you want it lighter and more bubbly.
• Try basil instead of mint for a slightly different herbal twist.
• Want a stronger ginger kick? Use a spicier ginger beer.

Serving Suggestions

This mocktail pairs beautifully with light summer dishes like grilled chicken, fish tacos, or fresh salads. It also makes a perfect addition to brunch spreads or backyard gatherings. Serve it in a clear glass to show off that gorgeous pink hue, and don’t skip the mint for that fresh aroma.

FAQs

Can I make this ahead of time?
You can prep the watermelon juice and lime mixture in advance, but wait to add the ginger beer until just before serving to keep it fizzy.

Do I have to strain the watermelon?
Not at all. Straining gives a smoother drink, but leaving the pulp adds a more natural, rustic texture.

What can I use instead of ginger beer?
Sparkling water or lemon lime soda works well, though you’ll lose that signature ginger flavor.

How do I store leftovers?
Store the base mixture in the fridge for up to 24 hours. Add fresh ice and ginger beer when ready to serve.

Time & Yield

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 1 mocktail

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 Healthy Watermelon Mojito Mocktail appeared first on Cooking Katie Lady.

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.

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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.

It’s also one of those no-stress meals you can prep ahead and forget about until dinnertime. Just marinate, bake, and you’re done.

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Equipment You’ll Need

• Large mixing bowl
• Whisk
• 9 x 13 inch baking dish with lid or foil
• Measuring cups and spoons
• Microplane or zester
• Tongs

Ingredients

• 2 lbs chicken thighs
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup greek yogurt
• Zest of 1 lemon
• 4 teaspoons garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika

For Serving

• Lemon slices
• Fresh parsley
• Tzatziki sauce
• Pita bread
• Crumbled feta cheese
• Greek Rice
• Greek roasted veggies

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, yogurt, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, pepper, and paprika until well combined.
2. Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade.
3. Transfer the chicken and marinade into a 9 x 13 inch baking dish.
4. Cover with a lid or foil. Refrigerate and let the chicken marinate for at least 4 hours, or overnight for the best flavor.
5. Preheat your oven to 350°F. Bake the chicken, covered, for 40 to 45 minutes until cooked through and tender.
6. Remove the cover and broil for 2 to 5 minutes at the end to achieve a golden, slightly crispy top.

Dietary Information

This recipe is naturally gluten free and low carb, making it a great option for those following a keto-friendly or gluten-free lifestyle. To keep it dairy free, simply ensure your Dijon mustard contains no added dairy ingredients, which most do not.

Tips or Variations

• Swap chicken thighs for chicken breasts if you prefer a leaner cut, but reduce cooking time slightly to avoid drying out.
• Add a splash of red wine vinegar for extra tang.

Serving Suggestions

Serve these Greek chicken thighs with fluffy Greek rice, roasted Greek vegetables like zucchini, peppers, and red onion, and a generous side of tzatziki. The creamy, cool sauce balances the bright lemon and garlic perfectly, while the rice soaks up all those flavorful juices. Add some warm pita on the side if you want to round it out into a full Mediterranean-style spread.

FAQ’s

Can I freeze the marinated chicken?
Yes, you can freeze the chicken directly in the marinade. Thaw overnight in the fridge before baking.

How do I know when the chicken is done?
The internal temperature should reach 165°F. The juices should run clear when pierced.

Can I grill this instead of baking?
Absolutely. Grill over medium heat for about 6 to 7 minutes per side, depending on thickness.

How long will leftovers last?
Store in an airtight container in the fridge for up to 4 days.

Time & Yield

Prep Time: 10 minutes
Marinate Time: 4 hours to overnight
Cook Time: 45 minutes
Total Time: About 5 hours
Servings: 4 to 6

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 Marinated Greek Chicken Thighs 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.

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