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.

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.

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

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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Simply Delish Sugar Free Pudding and Jel Mixes

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Royo Bread Low Carb Bread, Bagels, and Buns

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

My no bake caramel apple cheesecake cups are everything you want in a cozy treat. Creamy, lightly sweet cheesecake filling layered over a buttery cookie crust, then topped with warm, cinnamon-spiced apples that taste like caramel apple pie in every bite. The contrast of cool, velvety cheesecake with soft, golden apples is so satisfying, and the fact that it’s made with simple, wholesome ingredients makes it even better.

Opal apples are perfect here because of their naturally sweet, crisp texture and subtle tang. They hold their shape beautifully when cooked and don’t brown quickly, which keeps your dessert looking fresh and vibrant. They’re also non-GMO and a good source of fiber, so you can feel good about adding them into your recipes.

You can find Opal apples at most major grocery stores, making them an easy pick for both snacking and baking. I always grab a few extra because they disappear quickly in my kitchen.

If you’re looking for a quick, no bake dessert that feels indulgent but is actually nourishing, this one is such a winner!!

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

The Magic of Cottage Cheese

Cottage cheese might not be the first ingredient that comes to mind when you think of cheesecake, but trust me, it works wonders here. It adds a creamy texture and boosts the protein content without the heaviness of traditional cream cheese. Plus, it’s a great source of calcium and other nutrients, making these cheesecake cups a wholesome treat. Trust me, these taste just like cheesecake. Don’t knock it until you try it!

Why No-Bake?

Let’s face it—sometimes turning on the oven feels like a daunting task, especially in the warmer months. That’s where no-bake desserts come to the rescue. This recipe requires minimal effort and absolutely no baking. Just mix, chill, and enjoy—a perfect solution for satisfying your dessert cravings without breaking a sweat.

Equipment You’ll Need

• Food processor or blender
• Mixing bowls
• Skillet
• Spatula or wooden spoon
• Serving cups or jars

What You Will Need

Crust

• 30 graham crackers or cookies of choice (such as Simple Mills sweet thins or Siete Mexican Shortbread cookies)
• 2 tbsp butter (grass-fed or coconut oil, melted)

Filling

• 2 cups cottage cheese (Like Good Culture)
• 2 tbsp maple syrup

Apples

• 2 Opal apples (diced)
• 1 tbsp maple syrup
• 1/4 to 1/2 tsp vanilla bean paste
• 1/2 tsp cinnamon
• 1 tbsp butter

Topping

• My Homemade Date Caramel
• Homemade Whipped Cream

Instructions

1. Prepare the crust: Add your graham crackers or cookies to a food processor and blend until fine crumbs form. Mix in the melted butter until the texture resembles wet sand. Press a layer into the bottom of your serving cups.
2. Make the cheesecake filling: Blend the cottage cheese and maple syrup until completely smooth and creamy. This step is key for that classic cheesecake texture. Set aside.
3. Cook the apples: Preheat a skillet over medium heat and melt the butter. Add the diced apples, followed by maple syrup, vanilla bean paste, and cinnamon. Stir occasionally and cook for about 5 minutes, until the apples are soft and caramelized. Remove from heat and let cool slightly.
4. Assemble the cups: Spoon the cheesecake filling over the crust layer. Top generously with the warm caramelized apples.
5. Chill (optional but recommended): Refrigerate for 30 to 60 minutes to allow the layers to set and flavors to meld.
6. Divide graham cracker crumble among 5 dessert cups (mine are linked here). Top with the cheesecake filling, apples, my homemade date caramel, and a little bit of homemade whipped cream if you are feeling extra.

Dietary Information

These cheesecake cups are refined sugar free and high in protein thanks to the cottage cheese. They can easily be made gluten free by using gluten free cookies. For a dairy free version, swap the cottage cheese for a thick dairy free yogurt and use coconut oil instead of butter.

Tips or Variations

• Add a drizzle of almond butter or date caramel on top for extra richness
• Sprinkle chopped pecans or walnuts for crunch
• Use Greek yogurt instead of cottage cheese for a tangier flavor
• Make it extra indulgent with a light whipped topping

Serving Suggestions

Serve these chilled with a sprinkle of cinnamon on top or alongside a warm cup of coffee or chai. They also make a beautiful layered dessert for gatherings when served in clear glasses.

Fun Fact

Opal apples are naturally non-browning, which makes them perfect for desserts and snacking. They stay crisp and vibrant longer than many other apple varieties.

FAQ’s

Can I make these ahead of time?
Yes, they store well in the fridge for up to 3 days. Keep all components separated though.

Do I have to blend the cottage cheese?
Blending is highly recommended for a smooth, cheesecake-like texture.

Can I use a different apple?
Absolutely. Honeycrisp or Fuji apples work well if Opal apples aren’t available.

How do I store leftovers?
Keep them covered in the refrigerator in airtight containers.

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!

Truvani Organic Protein, Collagen and The Only Bars

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 u0026amp; Fire

Code COOKINGKATIELADY for 20% off Kettle and 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 No Bake, High Protein Caramel Apple Cheesecake Cups appeared first on Cooking Katie Lady.