If you haven’t tried Eat Royo yet, this recipe is the perfect introduction. Their artisan bread is just 30 calories per slice with only 2g net carbs and 3g protein, making it a dream for anyone looking to enjoy bread without compromise. It toasts beautifully and holds up to toppings like a champ, which is exactly what you want here.

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!

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Health Benefits of Eat Royo Bread

This bread is high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bread. Each slice is only 30 calories, 3g protein and 2g net carbs.

Equipment You’ll Need

• Small skillet
• Spatula
• Toaster or toaster oven
• Knife and cutting board

Ingredients

For the Toast:

• 1 slice Eat Royo Artisan Bread – Discount code “COOKINGKATIELADY“
• 1/4 cup cottage cheese
• Sprinkle of hemp seeds
• Sprinkle of black sesame seeds
• Optional drizzle of honey

For the Bananas Foster:

• 1 large ripe banana, sliced into rounds
• 1/2 to 1 tbsp coconut sugar (adjust to taste)
• 1/2 to 1 tbsp maple syrup (adjust to taste)
• 1/2 tsp cinnamon
• 1/2 tbsp butter (grass-fed preferred) or coconut oil

Instructions

1. Slice the banana into even rounds and set aside.
2. Heat a small skillet over medium heat and add the butter. Let it melt until slightly bubbly.
3. Add the banana slices to the skillet along with coconut sugar, maple syrup, and cinnamon.
4. Cook for about 4 to 5 minutes, gently flipping the bananas occasionally, until they are soft and caramelized with a golden, glossy coating. Remove from heat.
5. While the bananas cook, toast your slice of Eat Royo Artisan Bread until golden and crisp.
6. Spread the cottage cheese evenly over the warm toast.
7. Spoon the caramelized bananas on top.
8. Finish with a drizzle of honey and a sprinkle of hemp seeds and black sesame seeds. Serve immediately and enjoy.

Dietary Information

This recipe is lower in carbs thanks to Eat Royo Artisan Bread, making it a great option for those watching their carb intake. It is vegetarian and can easily be made dairy-free by swapping cottage cheese for a plant-based alternative and using coconut oil instead of butter.

Tips or Variations

• Use extra ripe bananas for deeper caramel flavor and natural sweetness.
• Add a splash of vanilla extract or a tiny pinch of sea salt to the bananas for extra depth.
• Swap honey for sugar-free syrup to keep it even lower in sugar.
• If you prefer a smoother texture, whip the cottage cheese before spreading.

Serving Suggestions

Pair this toast with a hot cup of coffee or a cinnamon latte for a cozy breakfast. It also works beautifully as a quick brunch dish or even a light dessert. Add a side of berries for a fresh, balanced plate.

FAQs

Can I make this ahead of time?
It’s best enjoyed fresh, but you can prep the bananas ahead and reheat them gently before assembling.

What does Eat Royo bread taste like?
It has a mild, slightly nutty flavor and toasts up beautifully crisp on the outside while staying soft inside.

Can I use a different sweetener?
Yes, you can substitute coconut sugar and maple syrup with brown sugar, honey, or a low-carb alternative.

Is this good for weight loss?
With only 30 calories per slice of Eat Royo bread and a balance of protein and healthy fats, it can fit nicely into a balanced diet.

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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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

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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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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!

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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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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 butter whips into a soft, airy spread with a delicate pale pink color and a light honey sweetness that perfectly balances the strawberries. It takes just minutes to make but tastes like something you would find at a cozy brunch café.

Even better, this butter is not just for breakfast. It works beautifully on breads, baked goods, and even some sweet and savory dishes, making it a versatile spread to keep in the fridge.

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Equipment You’ll Need

• Stand mixer with whisk attachment (or hand mixer)
• Mixing bowl
• Spatula
• Blender or small food processor for puréeing strawberries
• Storage jar or airtight container

Ingredients

• 1 cup butter, room temperature (salted, grass fed butter is best. I personally use Kerrygold)
• 1/4 cup honey (raw, organic, and unfiltered)
• 6 to 7 large strawberries (puréed – I just do this in a food processor)
• 1/2 teaspoon vanilla bean paste (optional but highly recommended)

How To Make It

1. Place the room temperature butter into the bowl of a stand mixer fitted with the whisk attachment.
2. Whip the butter on high speed for 3 to 4 minutes until it becomes very light and fluffy. Pause to scrape down the sides of the bowl as needed.
3. Add the puréed strawberries to the whipped butter and continue whipping on high speed for another 3 to 4 minutes until fully incorporated.
4. Add the honey and vanilla bean paste. Continue whipping for an additional 3 to 4 minutes until the mixture becomes extra light, fluffy, and turns a soft pale pink color.
5. Transfer the whipped strawberry honey butter to a jar or airtight container and refrigerate until ready to use.

Dietary Information

This recipe is naturally gluten free and refined sugar free since the sweetness comes entirely from honey and fresh strawberries.

If you prefer a dairy free option, you can substitute a high quality plant based butter alternative. Just make sure it is firm enough to whip so it holds that fluffy texture.

Serving Suggestions

While this butter is incredible on breakfast foods, it can be used in many different ways throughout the day.

Spread it on warm toast, English muffins, biscuits, or homemade muffins for an easy breakfast.

It is also delicious on fresh breads like brioche, dinner rolls, challah, or cornbread. The sweetness from the honey and strawberries pairs beautifully with warm baked goods.

For brunch or dessert, try adding a spoonful on pancakes, waffles, crepes, or warm pound cake. It melts slightly and creates a creamy strawberry glaze.

You can also use it in sweet and savory dishes. A small pat melts beautifully over roasted sweet potatoes, glazed carrots, or warm cornbread served alongside chili.

It also makes a beautiful addition to a brunch board or charcuterie board with croissants, crackers, brie, mascarpone, and fresh berries.

Tips or Variations

• Use very soft room temperature butter. This is key for achieving that smooth whipped texture.
• If your strawberries are very juicy, strain a little excess liquid after puréeing so the butter stays fluffy instead of runny.
• For a brighter strawberry flavor, add a small squeeze of fresh lemon juice.
• You can also swap strawberries for raspberries or blueberries for a fun flavor twist.
• Store the butter in the refrigerator. Before serving again, let it sit out for about 15 to 20 minutes so it softens and spreads easily.

Fun Facts

Whipping butter incorporates air into the mixture, which is what creates that light, fluffy texture and pale color.

Honey has been used as a natural sweetener for thousands of years and enhances fruit flavors rather than overpowering them, which is why it pairs so well with strawberries.

FAQ’s

How long does whipped strawberry honey butter last?

Stored in an airtight container in the refrigerator, it will stay fresh for about 5 to 7 days.

Do I need to soften it before using?

Yes. For the best texture, let it sit out at room temperature for about 15 to 20 minutes before serving so it softens and spreads easily.

Can I freeze it?

Yes. You can freeze it in small portions for up to two months. Thaw in the refrigerator and let it sit at room temperature before serving.

Can I use frozen strawberries?

Yes, but thaw and drain them well first to remove excess liquid before puréeing.

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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Equipment You’ll Need

• Large mixing bowl or glass measuring cup
• Whisk
• Sharp knife
• 9 x 13 inch casserole dish
• Nonstick cooking spray
• Measuring cups and spoons

What You Will Need

• 20 of my Greek yogurt protein pancakes (prepared)
• 5 eggs (large, organic)
• 1 1/2 cups milk (of choice. Use almond milk if DF)
• 1 tbsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup chocolate chips (I use Hu organic)

How To Make Them

1. Cut the prepared Greek yogurt protein pancakes in half and set aside.
2. In a large mixing bowl or glass measuring cup, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until smooth.
3. Spray a deep 9 x 13 inch casserole dish with nonstick cooking spray.
4. Arrange the pancake halves evenly in the dish, layering and slightly overlapping if needed.
5. Slowly pour the egg mixture over the pancakes, making sure all pieces are well coated and soaking up the custard.
6. Cover the dish and refrigerate overnight to allow the pancakes to absorb the mixture.
7. The next morning, preheat your oven to 350°F (177°C).
8. Sprinkle the chocolate chips evenly over the top.
9. Bake for 40 to 45 minutes, or until the center is set and the top is lightly golden.
10. Let cool slightly before slicing. Serve warm with maple syrup.

My Greek Yogurt Pancakes Recipe

My Greek yogurt protein pancakes recipe can be found here. Simply multiply the recipe by 4 to make enough for this casserole. You will have 4 leftover pancakes to enjoy however you like.

Here are the measurements multiplied by 4 in case you do not feel like doing the math:

• 3 cups flour (organic all purpose or oat flour)
• 120 g protein powder (organic; vanilla recommended)
• 4 tsp cinnamon
• 4 tsp baking powder
• 1 tsp salt
• 4 tbsp monk fruit (or sweetener of choice)
• 3 cups Greek yogurt (plain, nonfat)
• 2 cups almond milk (unsweetened)
• 4 large eggs
• 4 tsp vanilla extract

Tips or Variations

• Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
• Add sliced bananas or fresh berries between the pancake layers.
• Stir a scoop of protein powder into the egg mixture for an even bigger protein boost.
• Swap chocolate chips for blueberries for a fruity twist.

Dietary Information

This recipe is high in protein thanks to the Greek yogurt pancakes and eggs. It is vegetarian and fits well into a balanced, macro friendly lifestyle.

To make it dairy free, use dairy free milk and dairy free chocolate chips (I use Hu).

Why Is Consuming Protein Important?

• Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies!
• It boosts your metabolism & increases fat burning.
• It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference!
• It lowers your blood pressure.

Serving Suggestions

Serve this pancake casserole with:

• Warm maple syrup
• Fresh strawberries or raspberries
• A dollop of Greek yogurt
• A side of turkey bacon or breakfast sausage

It pairs beautifully with hot coffee or a creamy latte.

How Can I Make These Gluten Free?

Use your favorite gluten free pancakes instead of my Greek yogurt pancakes!

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!

FAQ’s

Can I freeze this pancake casserole?
Yes. Let it cool completely, slice into portions, and freeze in airtight containers for up to 2 months. Reheat until warmed through.

Do I have to refrigerate it overnight?
For best texture, yes. If you are short on time, let it sit for at least 2 hours before baking.

How do I know when it’s done baking?
The center should be set and no longer jiggly. A knife inserted in the middle should come out mostly clean.

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