grandmas Rustic Soda Bread

Pairs great with a hearty summer salad (gluten-free)!

Servings

10

Ingredients

• 0.5 cups buckwheat flour

• 0.5 cups sorghum flour

• 0.5 cups fine cornmeal

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoons salt

• 1/2 teaspoon cinnamon

• 1/3 teaspoon ground ginger

• 1 cup unsweetened oat milk or almond milk

• 1 tablespoon apple cider vinegar

• 3 tablespoons pure maple syrup

• 2 tablespoons avocado or light olive oil

• 1 teaspoons vanilla extract

• 1 egg

1 Preheat: Preheat oven to 325°F. Grease your pan or use parchment paper

2 Mix: Throw everything into one bowl and mix until just combined. Don't overmix.

3 Bake: Pour into bread pan (this is a pretty short loaf - dont panic if it doenst fill up the bread pan) and bake 25–45 minutes, depending on pan size. Start checking at 25 min — toothpick clean in center means done. Temp inside- 205

4 Cool: Cool 15 minutes 15:00 before slicing — it firms up as it cool

MACROS (per slice)

Calories 85 · Carbs 14g · Protein 3g · Fat 3g · Fiber 1.5g · Net carbs 12g

Strawberry Rhubarb Spoon cake

New Favorite Summer Dessert!

Ingredients

• 3 tablespoons olive oil

• 3 tablespoons coconut oil, melted

• 0.5 + 1 tablespoon cups high-protein oat flour (Bob's Red Mill- I grind them to a flour)

• 1 scoop vanilla whey protein powder

• 2 teaspoons baking powder

• 0.5 cups monk fruit + Allulose sweetener (granulated)

• 0.5 teaspoons salt

• 2 large eggs

• 1 teaspoon vanilla extract

• 0.5 cups nonfat milk

• 0.5 cups Fage 0% Greek yogurt

• 2 tablespoons chia seeds

  COMPOTE (you can make the day prior too)

• 1.5 cups rhubarb, chopped into 1/2" pieces

• 1.5 cups strawberries, hulled and quartered

• 0.3 cups monk fruit sweetener (for compote)

  • 1 lemon, zested and juiced

Steps

1 Preheat & prep pan: Preheat oven to 350°F. Spray a 9-inch deep dish pie plate generously with coconut oil or avocado oil spray, making sure to coat the sides.

2. Start the compote — rhubarb first: Add 1.5 cups rhubarb, chopped into 1/2" pieces, 0.3 cups monk fruit sweetener (for compote), and the zest and juice of 1 lemon, zested and juiced to a small saucepan over medium heat. Cook, stirring occasionally, for 5–6 minutes 06:00 until the rhubarb just starts to soften.

3. Add strawberries: Add 1.5 cups strawberries, hulled and quartered to the pan. Cook another 3–4 minutes 04:00 until strawberries release their juice and soften slightly but still hold some shape. Remove from heat and cool. Skip cornstarch if the compote has thickened naturally.

4. Mix wet ingredients: In a large bowl, whisk together 3 tablespoons olive oil and 3 tablespoons coconut oil, melted. Add 2 large eggs, 1 teaspoons vanilla extract, 0.5 cups nonfat milk, and 0.5 cups Fage 0% Greek yogurt. Whisk until smooth and fully combined.

5. Add dry ingredients & rest: Add 0.6 cups high protein oat flour (Bob's Red Mill), 1 tablespoons vanilla whey protein powder (1 scoop, ~30g), 2 teaspoons baking powder, 0.5 cups monk fruit sweetener (granulated), 0.5 teaspoons salt, and 2 tablespoons chia seeds to the wet ingredients. Stir until just combined — don't overmix. Let batter rest 5 minutes 05:00 so the chia can absorb some liquid. Batter will look like runny cake batter, which is correct.

6. Assemble: Pour batter into the prepared pie dish and spread evenly. Spoon the cooled compote over the top — it will sink in slightly as it bakes, which is perfect.

7 Bake: Bake at 350°F for 50 minutes 50:00, until edges are firm and golden and the center is just barely jiggly. If the top browns before the center is set, cover loosely with foil and continue baking. Internal temp in the cake should read 200-205°F, or a toothpick should come out with just a few moist crumbs.

8. Cool, top & serve: Cool at least 15 minutes 15:00 before spooning into bowls. Whip a little heavy cream to soft peaks and fold in Siggi's vanilla yogurt (1 part cream to 2 parts yogurt) for the topping. Serve warm with a dollop on top.

Notes

Estimated macros per serving: ~190 cal, 10-11g protein, 18g carbs, 9g fat, 3.5g fiber, ~4g sugar.

Whey tip: Vanilla whey browns faster than flour — keep an eye on the top and cover loosely with foil if it colors before the center sets.

Pan: 9-inch deep-dish pie plate, sprayed generously with coconut or avocado oil spray, with sides included.

Batter consistency: Will look like runny cake batter — that's correct. The chia will absorb some liquid during the 5 min rest before baking.

Compote: Rhubarb + lemon juice + zest go in first. Strawberries added after. No cornstarch needed if the compote thickens naturally from the fruit.

Baking time: Check at 35 min but may need 45-50 min with oat flour and whey. Cover with foil if top browns before center sets. Done at 200-205°F internal temp in the cake, or toothpick with just a few moist crumbs.

Topping: Whip a little heavy cream to soft peaks, fold in Siggi's vanilla yogurt at 1 part cream to 2 parts yogurt.

Banana Bread with Benefits…

Ingredients

• 6 ripe bananas

• 4 eggs

• 1/2 cup maple syrup or honey

• 1/2 cup Greek yogurt

• 1/3 cup melted butter or coconut oil

• 2 tsp vanilla

Dry

• 2 cups oat flour

• 1 cup almond flour

• 2/3 cup vanilla protein powder

• 1/4 cup ground flaxseed

• 1/4 cup hemp seeds

• 2 tsp cinnamon

• 2 tsp baking soda

• 1 tsp salt

Optional:

• 1 cup chocolate chips

• walnuts

• chia/hemp topping

Instructions

1. Preheat oven to 350°F.

2. Mash bananas.

3. Mix in eggs, syrup, yogurt, and vanilla.

4. Stir in dry ingredients until just combined.

5. Pour into a greased 9x16 pan. I actually prefer parchment paper to oil!

6. Bake 35–45 minutes until the center is set, and the toothpick comes out mostly clean. If your bread is browning fast at the 20-30 min mark, cover with foil!

• 7. Cool before slicing -if you can wait!! I never can.

I slice down the middle of the 9×16 and can get 22 slices.

Nutrition Per Slice

Recipe makes 22 slices

Calories: ~180–190
Protein: ~8g
Carbs: ~19g
Fat: ~8–9g
Fiber: ~3–4g
Sugar: ~7–9g

Key Nutrients

Potassium — from bananas
Magnesium — from hemp, flax, oats & almond flour
Iron — from hemp, oats & flax
Vitamin E — from almond flour & olive oil
Omega-3 ALA — from flaxseed & hemp seeds
Calcium — from Greek yogurt, almonds & eggs
Zinc — from hemp seeds & oats

Nutrition Highlights

Gluten-free, naturally sweetened, higher protein, fiber-rich, made with healthy fats, and packed with whole-food ingredients.

Savory Red Lentil Waffles

Savory Red Lentil Waffles
Crispy-on-the-outside, tender-on-the-inside waffles made from blended red lentils—packed with fiber and a nice boost of protein from cottage cheese and eggs. They’re great for meal prep and perfect as a base for savory toppings like avocado, eggs, salsa, or a breakfast sandwich.

45 minutes (plus overnight soaking)

• 15 ingredients • 14 servings

Ingredients

• 1 1/2 cups dry red lentils

• 1 cup water (used at different steps)

• 3/4 cup corn flour (use blue corn masa)

• 3 tbsp ground flax seed

• 1 cup cottage cheese

• 3 tbsp nutritional yeast

• 1 tbsp Italian seasoning

• 1/2 tsp red pepper flakes

• 1/4 tsp onion powder

• 3/4 tsp sea salt

• 2 tbsp baking powder

• 2 tbsp extra virgin olive oil

• 1 tbsp psyllium husks (mix with remaining 1/2 cup water, then add to mixture)

• 3/4 cup vegetable broth

• 2 eggs (mix in last)

Directions

1. Soak lentils in water (about twice as much water as lentils) as long as possible—overnight is best.

2. Blend soaked lentils with all liquids (not the eggs) until smooth.

3. Add remaining ingredients and blend well.

4. Heat waffle maker to 375°F. Don’t open the waffle maker until 6–7 minutes have passed. (They can split in half if opened too early.) If they start to split, cook 1–2 minutes longer and try again.

Nutrition (estimated)

Per 1 of 14 servings (waffle, without toppings):

• Calories: ~150

• Protein: ~9 g

• Carbs: ~18 g

• Fat: ~4 g

• Fiber: ~4 g

Note: Estimates will vary based on exact brands (especially cottage cheese, masa/corn flour, broth) and waffle size.

Whipped Cocoa Cottage Cheese

Whipped Cocoa Cottage Cheese
Creamy, chocolatey, and high-protein—this quick no-bake blend tastes like dessert but works great as a filling breakfast, snack, or post-workout treat. Serve it chilled and top with fruit, granola, or a little extra drizzle of maple syrup.

10 minutes • 9 ingredients • 6 servings

Ingredients

• 2 cups cottage cheese

• 1 cup plain Greek yogurt

• 1 cup whole milk

• 3 tbsp chia seeds

• 3 tbsp hemp seeds

• 1/2 cup powdered peanut butter

• 1/3 cup whey protein powder

• 2 1/2 tbsp maple syrup (reserve a little for drizzling)

• 1/3 cup cacao powder

Directions

1. Blend all ingredients together until smooth and whipped, reserving a drizzle of maple syrup for the end.

2. Chill if you’d like it thicker.

3. Serve and top with a handful of berries and gluten-free granola (optional) and drizzle with the reserved maple syrup.

Nutrition (estimated)

Per 1 of 6 servings (without toppings):

• Calories: ~240

• Protein: ~23 g

• Carbs: ~18 g

• Fat: ~9 g

• Fiber: ~7 g

• Sugar: ~9 g

Note: Nutrition will vary by brand (especially cottage cheese, yogurt, milk, and protein powder) and by any toppings added.

Creamy pasta sauce

Make it stand out

Creamy Pasta Sauce with Roasted Veggies ✨
After getting a ton of requests for the recipe from my story, here it is! This creamy, high-protein, gluten-free pasta is the perfect comforting meal. 🌱 Here’s how I made the sauce:
* 1 block Silken Tofu
* 1/4-1/3 cup Nutritional Yeast
* 6 sundried tomatoes
* 1 tbsp Italian Seasoning
* Pepper (add chili flakes for some heat 🔥)
* 2-3 tbsp Tomato Paste
* 1/3 cup Broth
* 1/2-3/4 tsp Salt
* 1/3 cup Parmesan (or leave it out to make it vegan!) 🧀

Optional: Add 1/4 block cream cheese and a little extra broth for an even richer sauce!

*Blend until smooth and creamy.

I paired this sauce with ZENB High Protein Gluten-Free Pasta made from yellow peas – hands down the best gluten-free pasta I’ve tried with tons of protein and fiber! ✨

For the veggies: I sautéed yellow squash, peas, and haricot green beans with 2 cloves of garlic. 🌱
Want more protein?

Add chicken for a bigger protein punch! 🍗💪

I topped it off with fresh basil for a burst of flavor and freshness, and my homemade gluten-free sourdough bread!
Quick, easy, and packed with flavor!

Heart-Supportive Mediterranean Vegetable & Bean Bowl

Heart-Supportive Mediterranean Vegetable & Bean Bowl

Flexible, high-fiber, and rich in polyphenols—this Mediterranean-inspired bowl is an easy weeknight staple that supports heart health and midlife metabolism. Enjoy it as-is or bump up the protein with simple add-ins.

Ingredients

• 1 cup green beans

• 2 zucchini, chopped

• 1 cup cherry tomatoes

• 2 cups vegetable broth

• 1 ½ cups passata

• 1 ½ cups white navy beans, drained and rinsed

• 1 cup baby spinach

• ½ cup pitted Kalamata olives

• ¼ cup goat cheese

• Optional— 1lb ground turkey to boost up protein

Seasonings

• 1 ½ tsp smoked paprika

• 1-2 tbsp Italian seasoning

• 1 ½ tsp dried parsley

Instructions

1. Simmer the veggies: Pour vegetable broth into a skillet over medium-low heat. Add green beans, zucchini, and cherry tomatoes. Cook until tomatoes soften and can be gently pressed. (Tip: cover to speed it up, then uncover to let some liquid cook off.)

2. Add sauce + seasoning: Stir in passata, smoked paprika, Italian seasoning, and dried parsley.

3. Add beans: Stir in drained beans and simmer until heated through.

4. Finish with greens: Fold in spinach and cook just until wilted.

5. Top + serve: Spoon into bowls and top with Kalamata olives and goat cheese.

Optional Protein Add-Ins

• Ground turkey or chicken (fennel turkey “sausage” is especially good here)

• Vegetarian boost: Stir in non-fat Greek yogurt and add nutritional yeast for extra protein

Why you’ll love it:

High fiber, veggie-forward, and packed with Mediterranean flavors—an easy “build-a-bowl” meal you can adapt all week

Quinoa crunch cookies

Make it stand out

Quinoa Crunch Bites (16)

Ingredients

• 1 1/2 cups Bob’s High Protein oats

• 3/4 cup chopped nuts (I used almonds +walnuts)

• 2 Tbsp sunflower seeds

• 1/2 cup almond protein powder

• 3 Tbsp ground flaxseed

• 2 tsp cinnamon + 1/2 tsp sea salt

• 1 tsp vanilla

• 3 Tbsp maple syrup

• 3 Tbsp peanut butter

• 1/4 cup unsweetened nut milk + ~2 Tbsp more as needed

• 1/4 cup dried fruit (cherries/cranberries)

• 1/3 cup 70% dark chocolate chips

• 1/3 cup toasted quinoa (toasted in a dry pan until lightly browned)

Directions (quick)

1. Bake 330°F. Line a pan with parchment.

2. Mix dry ingredients. Add vanilla, maple syrup, PB. Add nut milk 1 Tbsp at a time until dough holds together when pressed.

3. Stir in dried fruit + chocolate chips.

4. With wet hands, roll into balls and gently flatten.

5. Bake 10–12 min. Cool.

Estimated nutrition (per 1 bite; 1/16 batch)

~150 kcal • Protein 6–8g • Carbs 16g (Fiber 4g) • Fat 9g
Major micronutrients (most notable): magnesium, manganese, vitamin E, ALA omega-3 (from flax), plus some iron/zinc and B vitamins (from oats/seeds/nuts/quinoa).

Save this for a fiber-rich snack idea!

Oatmeal Yogurt bread

Breakfast Bread!
High-Protein Yogurt Oat Bread (Gluten-Free)
Dialed this one in after a few test bakes and now officially on repeat.
Dense, nourishing, sliceable, and very blood-sugar friendly.
No flour. No yeast.

Ingredients
* 1 3/4 c - 2 cups thick Greek-style yogurt- I used Fage
* 2 eggs ( I used 1/3 c egg whites)
* 3 tbsp honey or maple syrup
* 2 3/4 cups high-protein rolled oats
* ½ cup almond flour (ground almonds)
* 1/3 cup oat flour
* 1.5 tbs olive oil
* 1½ tsp baking soda
* ½ tsp salt
* 1.5 tbsp chia seeds
* Handful of pumpkin seeds ( Optional, for topping)
Optional: cinnamon for sweet (2tsp), herbs for savory

Method
1. Heat oven to 340°F. Line a loaf tin.
2. Whisk yogurt, eggs, olive oil and honey until smooth.
3. Stir in the rest of the ingredients setting aside pumpkin seeds
4. Rest batter 10 minutes so the oats hydrate.
5. Layer bread tin with parchemnt paper ( cut at the corners so it folds well ) and sprinkle seeds on top.

Baking Plan (important)
* Bake at 340°F for 60–65 minutes
* Loosely cover with foil at 30 minutes
* Bake until internal temp reaches 203–208°F
* Cool at least 1 hour before slicing- prevents a gummy middle.

Nutrition Highlights (per slice, ~10 thick slices)
About 200 calories
12–13 g protein
4–5 g fibre
Key nutrients include
**magnesium
**beta-glucans
**calcium
**B12
**choline and selenium
**vitamin E plus healthy fats from almonds/seeds and a bit of olive oil

*Very steady on blood sugar and surprisingly filling.

Fresh out of the oven!