Recipe: High Protein Marry Me Beans

Sunday, September 13, 2026

I've made these High Protein Marry Me Butter Beans from FoodWithFeeling a few times. I add in spinach and use either cannellini beans or chickpeas, as I can never seem to find canned butter beans. But it works.

Ingredients

• 8-16oz pasta
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 3 cloves garlic minced
• 1 cup vegetable broth
• 1 15 oz block silken tofu
• A few handfuls fresh spinach
• 1/4 cup nutritional yeast or parmesan cheese
• 1 tsp chili flakes
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1/3 c sun-dried tomatoes chopped
• 2x 15oz cans butter beans or other white beans or chickpeas, drained and rinsed
• 1 Tbsp chopped fresh herbs for serving

Instructions

1. Prepare pasta according to directions on box.
2. In a blender, combine HALF a can of the beans, the silken tofu, nutritional yeast, and the broth. Blend until creamy.
3. Heat a large skillet over medium heat with the olive oil. Add in the garlic and sauté until fragrant. Add the tofu mixture and stir to combine.
4. Adjust the heat to medium-low, and add the beans to the skillet. Allow the sauce to come to a low simmer for 3 minutes, then add in the butter, chili flakes, thyme, and oregano.
5. Add the butter and sun-dried tomatoes and season to taste with salt and pepper and let the sauce simmer and thicken for a few more minutes.
6. Stir fresh spinach in immediately before ladling out onto pasta.

Recipe: Overnight Cookie Dough

Wednesday, September 9, 2026

This Overnight Cookie Dough from EatingHealthyGram is pretty good and pretty easy. It also freezes/thaws pretty well...but unlike actual cookie dough, it is not very good straight out of the freezer! Gotta let it defrost.

Ingredients

• 1 cup cottage cheese
• 1.5 cups Greek yogurt
• 1 cup almond flour
• 3 scoops [vanilla] protein powder
• 1/4 cup honey or pure maple syrup
• 1 Tbsp almond butter
• 2 tsp vanilla extract
• 1/2 tsp salt
• Chocolate chips (to taste)

Instructions

1. Blend cottage cheese until smooth.
2. Mix together cottage cheese, yogurt, sweetener, and almond butter.
3. Stir in almond flour, protein powder, and salt.
4. Fold in chocolate chips.
5. Refrigerate at least 3 hours—or overnight.

Recipe: Protein Taco Bowls

Sunday, September 6, 2026

These Protein Taco Bowls from AndysEastCoastKitchen are a satisfying meal prep. I like to double the recipe and use half ground beef, half ground turkey.

Ingredients (Sweet Potatoes)

• 2 sweet potatoes, peeled and cubed
• 2 Tbsp olive oil
• 1 tsp salt
• 1 1/2 tsp paprika
• 1 tsp garlic powder

Ingredients (Beef & Veggies)

• 1 green pepper, sliced
• 1/2 white onion, sliced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 lb ground beef
• 1 tsp chili powder (I usually halve this since I don't like hot-spice)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/4 c diced canned tomatoes
• 1/4 c beef or vegetable stock
• 1/2 c mozzarella cheese

Instructions

1. Preheat oven to 425F.
2. Peel and cube sweet potatoes. Toss with olive oil, salt, paprika, and garlic powder.
3. Spread on a baking sheet and roast for 25 minutes or until golden and tender.
4. In a large pan, heat olive oil over medium-high heat.
5. Add pepper and onion, cook for 3-4 minutes. Add black beans and stir.
6. Add ground beef and break it up as it browns.
7. Once cooked through, add seasonings, tomatoes, and stock. Let simmer for 5 minutes.
8. Stir in mozzarella until melted and creamy.
9. Building the Bowl: Start with a base of roasted sweet potatoes, add your beef and veggies and drizzle generously with chipotle crema.

Recipe: Easy Protein Chocolate Cheesecake

Wednesday, September 2, 2026

This protein chocolate cheesecake from TheChefOutWest is easy, tasty, and not terribly addictive, which is great. My sweet tooth needs some assistance!

Ingredients

• 1 c cottage cheese
• 1 c Greek yogurt
• 2 large eggs
• 1/2 c unsweetened cocoa powder
• 1/2 c maple syrup / honey
• 1/2 c oat/almond flour
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 325°F (165°C).
2. Blend 1 cup cottage cheese, 1 cup yogurt, 2 eggs, 0.5 cup cocoa powder, 0.5 cup maple syrup / honey, 0.5 cup oat/almond flour, and 2 teaspoon vanilla extract, in a blender. Blend until completely smooth, scraping down the sides as needed.
3. Pour the batter into a parchment-lined 6-inch round baking dish and smooth the top.
4. Bake at 325°F (165°C) for 45-50 minutes, until the edges are set and the center is slightly jiggly.
5. Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before serving.

Semi-Success: Coffee-Chocolate Cheesecake

Sunday, August 30, 2026

Maybe without the coffee, or half the coffee, this Coffee-Chocolate Cheesecake from TheChefOutWest wouldn't just taste like coffee to me? Who knows! We'll try the standard chocolate cheesecake next.

Semi-Success: Almond Croissant Baked Oats

Wednesday, August 26, 2026

These Almond Croissant Baked Oats would be alright without the almond extract or maybe with the almond extract halved? Otherwise, not so bad.