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.

Recipe: Chicken Chorizo Pasta Bowls

Sunday, August 23, 2026

These Chicken and Chorizo Bowls from SarasHealthyKitchen are pretty good! Could imagine making them again.

Ingredients

• 100g diced chicken breast
• 50g uncooked orzo
• 1/4 onion, diced
• 1 Tbsp Greek yoghurt
• 1/2 tsp minced garlic
• 80g chopped tomatoes
• 50ml chicken stock
• 20g diced chorizo (I suspect one could use pepperoni here)
• A few handfuls of fresh spinach
• 20g grated mozzarella
• Salt and Black pepper
• Paprika

Instructions

1. Add everything except the cheese and chorizo to an oven-proof bowl. Stir well.
2. Cover loosely with foil and bake at 375°F for 25–30 minutes, until the orzo is tender and the chicken is cooked through.
3. Remove from oven, sprinkle the mozzarella and chorizo over, then return to the oven for 10 minutes until melted and golden.
4. Allow to cool slightly before storing in airtight containers.

Success: Roasted Red Pepper Tofu Pasta

Wednesday, August 19, 2026

This Red Pepper Tofu Pasta from FoodWithFeeling is alright. But maybe I just don't like roasted pasta that much? Probably won't make again. 'Added a couple handfuls of fresh spinach, because most things are better with it.

Recipe: Fudgy Protein Brownies

Sunday, August 16, 2026

These Fudgy Protein Brownies from PrettyDeliciousLife came out pretty good! Once again, not amazing, but a great satisfying/filling chocolate snack. It's one of the many recipes that does not call itself "peanut butter + _insert_chocolate_option_here" that should call itself peanut butter brownies....but the peanut butter is at least not terribly overwhelming here.

Ingredients

• 16 oz cottage cheese
• 1 c natural peanut butter
• 1 c unsweetened cocoa powder
• 1/2 c sugar
• 1 scoop protein powder (optional)
• 3 Tbsp chocolate chips

Instructions

1. Prepare to bake. Pre-heat the oven to 350 degrees farenheit. Line an 8x8 baking pan with parchment paper for easy removal and set aside.
2. Blend cottage cheese until smooth.
3. Transfer the cottage cheese to a mixing bowl and add peanut butter and the remaining dry ingredients (not the chocolate chips).
4. Using a fork or silicone spatula, mix the batter until combined. This batter will be very thick, much thicker than traditional brownie recipes.
5. Scoop the batter into the prepared pan, smooshing down with the back of a spatula until it is evenly distributed in the pan.
6. Top the batter with chocolate chips and bake for 15-20 minutes for fudgy brownies or 25 minutes for cakey brownies.
7. Once finished baking, leave them in the pan to cool.