High-protein Gluten-Free Granola made with simple ingredients. This go-to recipe can be made in a snap!
2 tbsp natural peanut butter (The drippy kind)
2 tbsp melted vegan butter of choice ( I used the Earth Balance brand)
Heaping 1/4 cup honey
1 tsp. vanilla extract
2 cups Certified Gluten-Free rolled oats
2 scoops of collagen (2 scoops = 2 servings for the collagen peptides I used)
3/4 cup chopped honey-roasted peanuts
1 tsp. cinnamon
1/2 tsp. sea salt
1/3 cup chocolate chips
Preheat the oven to 350 F and spray a large baking sheet with non-stick spray. You can also use parchment paper.
Combine all the ingredients in a large bowl, except for the chocolate chips. Mix everything well so that the granola is evenly coated in the honey and that there are no dry areas.
Transfer the granola to the large baking sheet and spread it out into an even layer. A trick that works for me is hitting the baking sheet on the counter a few times. It makes the granola spread easier across the baking sheet.
Bake for 25-30 minutes, flipping the granola halfway through. When the granola is done baking it should appear golden brown
Let the granola cool for at least 45 minutes.
Break the granola into clumps once cooled.
Sprinkle the chocolate chips into the granola.
Store in an air-tight container at room temp for about 1 week.
Serving Size:1/2 cup
Keywords: Gluten free granola, collagen peptides, high protein granola, healthy granola, dairy free granola, vegan granola, dairy free
This delicious Healthy Protein Packed Hot Chocolate (or Hot Pro-Coa as I would call it) is made with minimal ingredients and is the perfect go-to drink in the morning, afternoon, or night!
What You Need To Make Hot Pro-Coa
Cocoa powder (or Cacao powder for vegan)
Vegan protein of choice (vanilla or chocolate) (I used Orgain Chocolate peanut butter)
Non-dairy milk of choice
The Key To Making The Perfect Healthy Dairy Free Protein Hot Chocolate
In order to create the perfect texture that results in no clumps in your hot chocolate I recommend adding all the ingredients in a blender bottle and giving it a good shake before pouring it into your favorite festive mug and heating it up in the microwave for 45 seconds to 1 minute.
By doing this you will break apart most of the clumps that could occur.
Another option for those who have rather clumpy protein powders or cocoa is to sift the cocoa and the protein powder.
The Perfect Topping
After you’ve heated up your hot chocolate in the microwave for 45 seconds to 1 minute I recommend pairing it with your favorite dairy free whipped cream and adding a dash of cinnamon on the top (for taste and esthetic of course)!
Now that your Healthy Protein Hot Cocoa is ready you can turn on your favorite holiday movie, slip into your comfiest jammies and enjoy!
The simplest and healthiest protein hot cocoa you’ll ever make! Guaranteed to get you in the holiday spirit!
1/2 Tbsp Cocoa or Cacao powder ( I recommend increasing this to 1 TBSP if you use vanilla protein powder)
2 TBSP Vanilla or chocolate vegan protein powder (I used Orgain chocolate peanut butter)
2 tsp. cane sugar
1 cup non-dairy milk of choice
1/4 tsp vanilla extract
dash of sea salt (very small amount)
dash of cinnamon
Add all ingredients into a blender bottle and give it a good shake until there are no clumps and all ingredients are combined. If you have clumpy cocoa/cacao powder or protein powder I recommend sifting it prior to adding it to the blender bottle. If you are not a fan of hies of cinnamon in your hot chocolate omit the dash of cinnamon. If you use a vanilla protein powder I recommend using 1 Tbsp of cocoa/cacao powder.
Pour the ingredients into your favorite festive mug and microwave for 45 seconds to 1 minute. This time may vary depending on your microwave and the size of your mug.
Top with your favorite dairy free whipped cream and an additional decorative dash of cinnamon.
The protein powder you use may yield an alternate texture as all protein powders are not created equally.
Serving Size:1 Hot Cocoa W/o whipped cream
Keywords: hot cocoa, dairy free hot cocoa, hot chocolate, protein hot cocoa, protein hot chocolate, vegan hot cocoa, healthy holiday drink
My low carb Buffalo Dip is packed with protein and flavor! It’s the perfect appetizer to enjoy at a game day potluck or a yummy lunch to pair with crackers or carrots and celery.
Here’s the Deets on this Healthy Recipe
To make this yummy dip you’ll need greek yogurt and cream cheese for the bulk of this recipe. The greek yogurt will be where we will get the added protein in addition to the chicken.
I swapped out the sour cream in this recipe with greek yogurt to boost the protein content and reduce the fat content as well.
I kept the classic parts of this dip the same though by using the buffalo sauce as the key for doctoring this up along with the cheese. You can certainly choose a lower fat cheese such as mozzarella, but for this recipe I used my favorite cheese, which is a 4 cheese blend.
Here’s The Key Ingredients:
Cream cheese (softened)
Cheese of choice
You are going to need a pretty large bowl for this recipe as the yield is a generous 8×8 dip that is Thick.
I would also recommend getting some carrots, celery, and crackers to pair with this as it makes for a great crunchy combo!
It’s Super Simple
This dip is by far one of the quickest recipes you can make for a potluck or even as a part of your meal prep for the week.
It’s as simple as
Let the cream cheese soften and combine everything in a bowl
Spread the contents from the bowl in an 8×8 pan and add half the shredded cheese on the first layer
Pour the remaining batter into the 8×8 pan and top with the rest of the cheese and bake for 30 minutes
Let cool and garnish with green onions
Bam, just like that a Low Carb Buffalo Dip is done!
Fresh, tasty, and healthy! These 6 ingredient Tostadas are the perfect simple lunch or dinner that is packed with protein and of course guac!
You’re in a pinch! You don’t even want to eye another lean meat and vegetable meal that you’ve had for the last 3 days…
Then these Super Simple Healthy Tostadas are for You!
What do I need?
Good news! It isn’t much!
guacamole (I used good foods as i’s my favorite store bought guacamole)
Aside from a dash of salt and optional oil you should be good.
How In The Heck Do I Make A Crunchy Tostada?
Preheat your oven to 400 degrees
Spray one or both sides of the corn tortillas with avocado or olive oil non-stick spray
Add them flat onto a pan and sprinkle sea salt over them
Bake them in the oven for 4-5 minutes on each side and flip them halfway through. If you would like extra crispy tostadas bake them for another 2 minutes on each side, just watch them closely to be sure they don’t burn.
What Seasoning Should I Use?
Unfortunately, most taco seasonings you find in the store contain added sugar. Sigh, I know it’s a shame, but you are in luck! I have a natural recipe that involves zero added sugar and contains most spices you likely have in your cubboards.
2 Tbsp cumin
3 Tbsp chili powder
1.5 Tbsp paprika
1 tsp onion powder
1.5 tsp garlic powder
2 tsp sea salt
Just mix this all up in a small bowl and then store the seasoning in either a ziploc bag or in a small airtight container.
You can use any taco seasoning for this recipe though if you’re in a pinch. I know I would be lying if I said I always had my taco seasoning on deck to use at all times.
Perhaps one of my favorite things about making these is how fancy I feel eating a tostada from my couch, although I know it only took about 15 minutes.
The protein from the shrimp, fat from guacamole, and carbs from corn tortilla make for a healthy and satisfying meal that keeps me full well after that 3 PM snack attack time.
The Taco’s BFF boasting with flavor, guac, feta, and everything in between! With grams of protein you can kick your hunger to the curb!
12 large shrimp (deveined and peeled)
2 tsp avocado oil
1.5 tsp taco seasoning (my recipe for this is above, but any taco seasoning will do)
dash of sea salt
3 Tbsp guacamole (I used Good Foods Store bought Guac, and it’s the best I’ve ever had from a store)
3 Tbsp crumbled feta (I used reduced fat feta, but feel free to use whichever you like)
1 Tbsp cilantro
Preheat the oven to 400 degrees and spray the corn tortilla shells with non-stick spray on one or both sides.
Sprinkle sea salt over the corn tortillas and bake in the oven for 4-5 minutes on each side, flipping them over halfway through. if you prefer very crispy tostadas you can add another 1-2 minutes on each side but watch them carefully so they don’t burn.
While the tostadas burn heat a pan over medium-high heat with the oil. Add the seasoning to the shrimp and then add the shrimp to the pan and cook for about 2 minutes on each side. If you have larger shrimp you may want to cook them closer to 3 minutes. once they are done cooking set aside.
Chop the cilantro and set aside.
Remove the tostadas from the oven and let the tostadas cool for a few minutes and then add the guacamole to the tostadas.
Add the shrimp to the tostadas, then the feta and chopped cilantro.
Long gone are the days of spongy gluten-free snacks that fall apart in your hands.
Say hello to the new and improved fluffy banana bread filled with sweet honey and coconut sugar, making for a perfectly sweet banana bread that will unfold with flavor in your mouth.
To make this banana bread I highly recommend using a gluten-free all-purpose flour that contains xanthan gum and has a mix of brown rice flour and tapioca or arrowroot starch.
These flours will make the banana bread very thick and will add the texture of gluten into the recipe, without actually adding in any wheat flour.
Because let’s be real, we’ve all had a gluten-free treat before, possibly a muffin or a bread that had a texture similar to a kitchen sponge…
I know what you’re thinking…
And NO ONE wants to eat something that tastes like that, so opt for a quality gluten-free all-purpose flour, even if it means spending a little more at the grocery store. I suggest using Bob’s Red Mill 1-for-1 baking flour or King Arthur’s all-purpose gluten-free flour.
Additionally, for sweeteners, I recommend using a mix of Honey and coconut sugar as this will yield a naturally sweet banana bread and will complement the sugar from the bananas well.
Feel free to decrease the amount of coconut sugar or honey in the recipe if your bananas are very spotty as you may not need the amount the recipe calls for.
When it comes to the vegan chocolate chips feel free to add more or as much as your heart desires!
I fear I commit a Cardinal sin of using less as I am not much of a fan of chocolate so I tend to not add as much as the average chocolate lover.
Tell that Starbucks Banana Bread that’s been eyeing you to move over because this Fluffy Gluten-Free Banana Bread is made for you! These slices are Hefty, and have 11 grams of protein per slice!
1/2cupvegan protein powder
1cupall-purpose gluten-free flour of choice
1/4 cup dairy free semi-sweet chocolate chips
1ContainerNancy’s non-dairy oat milk yogurt
Preheat the oven to 350 degrees and spray a loaf pan with non-stick spray
Mash the bananas and add them into a large bowl and combine with the wet ingredients
Add all the dry ingredients, except for the chocolate chips into a large bowl and mix until there is no clumps. If the batter is too thin, add more coconut flour, and if it’s to thick add a dash of water or non-dairy milk.
Mix in 2/3 of the chocolate chips and save the rest to sprinkle on top
Bake in the oven for 70-75 minutes. Watch it carefully as this is a thick and hefty loaf of banana bread so the timing may vary based on your oven and the vegan protein powder you used. When the banana bread is done let it cool for 10-15 minutes.
Cut into 9 Hefty Slices
You May be able to sub the eggs in this for flax eggs and sub the honey for maple syrup to make it vegan.