The secret to hiding the evidence that I bought way too many berries again: make it look intentional.
A cup of mixed berries bakes down with honey and vanilla under a crumble of oats, almond flour, hemp hearts, pumpkin seeds and almond butter. Twenty-five minutes at 350°F, until the berries bubble and the top goes golden. The maple Greek yogurt goes on after, not before.
The cornstarch is the one judgement call. Skip it with firm berries; use it when they are very ripe or frozen, or the bottom turns watery instead of jammy.
If you’re looking for an easy, high-protein snack made with minimal ingredients, these 2 ingredient cottage cheese chips are about to be on repeat. They’re crispy, salty, and come together with just cottage cheese and seasoning- no flour, no fuss.
Perfect for a quick snack, lunchbox addition, or a better-for-you chip alternative, these bake up golden and crunchy with that everything bagel flavor you already love.
Start your mornings with these easy, protein-packed Veggie Egg Muffins! Loaded with fresh vegetables and fluffy eggs, they’re a quick and wholesome option the whole family will love. Perfect for busy weekdays, these muffins can be made ahead of time, stored in the fridge, and reheated in seconds for a nutritious grab-and-go breakfast.
Cooked quinoa is the trick here. It gives these energy bites a bit of chew that oats on their own never manage, and it stretches the peanut butter further so they are not quite as rich. No baking, no food processor, one bowl.
They set in the freezer in a couple of hours and keep there for weeks. This is what I hand over when someone announces they are starving fifteen minutes before dinner.