Make waves with these delicious, nutritious Mushroom Pizza Stuffed Zucchini Boats. Easy, cheesy and a smart way to optimize zucchini season!
Even if you don’t grow your own zucchini (I don’t, but my neighbors do, lol) this green squash is a great way to add extra fiber, vitamins, minerals, and volume to your meals. Exceptionally versatile if you are gluten-free or a lower carb kinda person, plus it seems to be a perennial in the produce department and inexpensive, to boot!
Check out this short video tutorial!
If air-frying, you only need 15 minutes, prep to plate, for this cheesy stuffed zucchini recipe. Takes a little longer in regular oven, but still not time-consuming, especially if you give zucchini boats a 1 minute microwave “par cook” before stuffing and baking.
I love easy recipes that pack a nice punch of protein. These mushroom pizza zucchini boats help you meet your protein goals on nights when you are going no-meat or just don’t have the time to prepare beef, chicken or pork. It’s a blend of cottage cheese and mozzarella cheese for the protein win!
A serving (of TWO halves) has 25g protein, 20g net carb, 12g fat and 293 calories. This is A LOT of food that will ya up! Alternatively, you can just serve one piece as a scrumptious side dish!
Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza – -but without the crust, so lower calorie, lower carb and gluten-free.
Course:
dinner, side
Cuisine:
Italian
Keyword:
gluten free, low carb, pizza, zucchini
Servings: 1serving (or serves 2 as a side)
Calories: 293kcal
Ingredients
1approximate 10- to 12-ounce zucchiniends cut off and sliced lengthwise
1/3cupbottle marinara or tomato-based pasta saucedivided
¼cup2% cottage cheese
¼cupshredded mozzarella cheese
½teaspoongarlic salt
½teaspoonItalian seasoning
2 to 3white mushroomssliced
2tablespoonsParmesan cheese
Optionalfresh herbs
Instructions
Preheat air fryer to 390F degrees (or oven to 375F)
Cut ends off zucchini and slice lengthwise. Use small spoon to scoop out seeds and some flesh in center, leaving about 1/3” of flesh around outside so that it keeps shape during cooking.
Place zucchini halves on microwave safe plate and “par” cook for 60 seconds in microwave on high.
Transfer lightly cooked zucchini halves to air fryer tray.
Spread the inside of each zucchini with 1 tablespoon sauce.
In small bowl, mix together cottage cheese, mozzarella cheese, garlic salt and Italian seasoning.
Spoon cheese mixture into zucchini halves, pat down with spoon.
Add just few little dollops of sauce to top, if desired.
Arrange sliced mushrooms on top.
Sprinkle with parmesan cheese.
Air fry for 6 to 8 minutes (or oven for 15 to 20 minutes) until cheese lightly browning and hot and zucchini softened (but not soggy)
Sprinkle with chopped Italian herbs and serve with additional warmed sauce, if desired.
A great way to keep your hand mindless out of the cookie jar is to bake up a single serve cookie — when it’s gone, it’s gone! My Giant Peanut Butter Protein Cookie for One tastes nostalgically amazing, yet is packed with protein so that it fills you up and you CAN be satisfied with just one.
Actually, you may even be happy and your sweet tooth satisfied with just half a cookie — it’s HUGE! I typically eat half and save the other half for later in the day, for double the yum time!
In order to avoid heating up a big oven to bake just one cookie, I made this protein peanut butter cookie in the toaster oven — I use the Instant Oven™ 18L Air Fryer Toaster Oven which is an air fryer and multi-purpose toaster oven. Only a few minutes to put the batter together and about 9 to 10 minutes to bake. In less than 15 minutes you’ll be enjoying a fresh-from-the-oven protein dessert.
Giant Peanut Butter Protein Cookie for One is HUGE, big enough to share (or not)!
In terms of the best plant-based protein powder, I like the Clean Lean Protein Powderfrom Nuzest –it has a great nutrient profile and works for vegan, vegetarian and paleo diets. I love it for this protein powder cookie recipe and smoothies and other uses too! You can save `15% with my discount code: FITFORK .
Before baking the cookie, you want to press the dough ball out into an approximate 5″ diameter circle, and then make the fork marks which as SO nut butter cookie important. Because this protein cookie is bigger that an standard old fashioned peanut butter cookie, you can’t really to the criss-cross hatch marks. Instead, I used the tins of the for to go around the edges of the cookie with points of for going up almost to center of cookie, but not quite — this made a “center” that I then used the tips of the fork to make a bunch of little pock marks. It all looked like a flower to me in the end and didn’t puff out the design during baking either!
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Note: This post contains affiliate links. I may earn a small commission from purchases made through links, however price to you remains the same. Proceeds help offset operating costs for The Fit Fork. Thank you!
A delicious, low-carb peanut butter that will make you feel nostalgic for the treats of your childhood, but offers 20g of protein and only 7g net carb. Bake it in a toaster oven! Big enough to share, but you may not want too!
Course:
Dessert, Snack, treat
Keyword:
cookie, cooking for one, peanut butter, protein powder
Servings: 1serving
Calories: 343kcal
Ingredients
2tbsp.buttersoftened
2tbspnatural-style peanut butter
2tbspgranulated stevia blend baking sweetener
1tbspliquid egg white
1/8tspbaking soda
1scoop Nuzest Lean Clean Protein Powder (chocolate or vanilla)or 2tbsp other protein powder
1tbspcoconut flour
Instructions
Mix together butter, peanut butter, stevia and egg white.
Stir in baking soda, protein powder and coconut flour. Shape into big dough ball. Press out into thick circle with clean hands.
Use tins of fork to press out remainder of way to about 1/3” thickness and approx. 5” diameter.
Bake for 9 to 10 minutes. Let cook for 5 minutes on baking sheet
Easy summer meals, I love them from my head tomatoes! See what I did there, I’m punny (groan)! When summer brings me a bumper crop of tomatoes, I keep finding ways to use them up.
These low-cal Feta Egg Tomato Rings are one of my favorite quick egg recipes of all time and make a healthy and nutritious breakfast, lunch or light dinner.
So easy to make this quick, 4-ingredient meal!
I was inspired by egg recipes that use a slice bell pepper for a ring to contain scrambled or sunny-side up egg. This egg and tomato breakfast hack also reminds me of “egg in a hole” toast where you use a biscuit cutter to remove a circle from the center of your toast, and then crack an egg in the middle.
The entire batch of this low-cal egg recipe has just 136 calories, 8g fat, 7g protein and 10g protein. Honestly, I’d make two for myself!
Pick tomatoes that are about 5 to 6 ounces and “medium ripe” — too ripe and the rings loose shape, too firm and the inside is too hard to smash up for the filling.
I used an approximate 6-ounce tomato (because that’s what I had), and it made 5 slices (discarding the small stem and bottom ends). I wouldn’t use a smaller tomato, but a bigger one would be great too – however, you may need to whisk up a second egg to accommodate the larger openings.
One of the keys to this egg tomato recipe is finding a glass that, when inverted, will “punch out” the center. Lol, I’m using a cordial glass in the video. Of course, you can also trim out the middle with a paring knife.
When you remove the center of the tomato slices, you want to save the tomato “guts” – e.g., the core, the seeds and the locular jelly (that’s the official term). Those are added to the fork-whisked egg and smashed up. If some parts of the core are too tough to mash, just discard that section. Each center took about 1 tablespoon of the whisked egg and tomato filling, which worked out perfectly. If you are using a larger tomato, you will need to whisk up a second egg.
Once you spoon your egg mixture into the tomato ring and sprinkle with basil and feta (or your favorite cheese), they are cooked a few minutes until set – you will not be flipping. That’s it, whoo-hoo – you are finished with this easy egg recipe – serve on a salad, on a piece of whole-grain toast, or however moves your taste buds! Enjoy.
Any which way you slice it, this quick egg recipe is delicious and tastes like summer with sweet, ripe tomato, herby basil and salty feta cheese.
Course:
Breakfast, brunch, lunch
Keyword:
egg, low cal, tomato
Calories: 136kcal
Ingredients
1 5 to 6 ounce tomato
1large egg
1tablespooncrumbled feta
Dash salt and pepper
1teaspoonchopped basil
Instructions
Slice tomato crosswise, in approximate 1/3” slices, discarding small stem and bottom ends.
Use small glass or paring knife to remove the seeds, locular jelly and core (save all of this) from tomato. This creates the delicate rings.
In a small bowl, fork-whisk egg. Add tomato “guts,” tossing away any core pieces that are too hard to smash up with a fork.
Carefully add rings to a non-stick skillet. Fill each ring with approximately 1 tablespoon of the egg-tomato mixture. I had 5 rings and the filling amount worked out perfectly, If you use a bigger tomato, you may need another egg.
Sprinkle egg mixture with crumbled feta cheese and basil.
Cook over medium heat until center set and firm to touch, about 4 to 5 minutes. You will NOT be flipping. Serve with salad, on toast or however desired!
Fuel up for your day with Cinnamon Protein Waffles, a quick and easy protein powder breakfast idea that tastes decadent enough to be dessert yet is packed with protein, lower in carbs, and boasts no added sugar. Plus, gluten-free, vegetarian and paleo-friendly.
A protein waffle recipe for one, a single batch makes either four waffles in a mini waffle iron, or one large waffle in a traditional (4-square) waffle iron. And, let me mention from experience – eating all four waffles is VERY filling and the macros are amazing. The entire batch is only 222 calories, with 9g carb, 8g fat and 27g protein. Toppings are extra though, please note!
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The featured ingredient in this cinnamon protein powder waffle is, you guessed it . . . protein powder! Use the protein powder product of your choice, but I am a fan of the plant-based Clean Lean Protein from Nuzest (I used the Smooth Vanilla flavor for this recipe). Here’s a Nuzest protein powder coupon (also good for their other nutrition products) – THEFITFORK15
Smooth Vanilla and Rich Chocolate are my favorite Nuzest flavors! FITFORK is a discount code for 15% off your order at Nuzest-USA.com
Other Ingredients in Simple Cinnamon Protein Waffles:
Green Banana Flour: This alternative “flour” is packed with minerals, loaded with gut-helping prebiotics and can help reduce your glycemic load. It’s also naturally gluten-free. You may swap in an equal amount of another flour, if preferred. Like a coconut flour, oat flour, a gluten-free blend, or traditional wheat flours.
Egg: The incredible, edible egg adds 6g of protein to this recipe and help keep the waffles ligher and fluffier – not like some sort of protein powder brick.
Almond Milk: or, another unsweetened milk alternative
Ground Cinnamon:Cinnamon is an amazing superfood spice! I like using Ceylon Cinnamon, referred to by many as the one “true cinnamon.” It offers a great source of cinnamaldehyde, the essential oil that provides the signature cinnamon flavor and smell – along with assisting in certain metabolic, infections, digestive and/or respiratory disorders.The studies with cinnamon that have grabbed my attention is how the spice can help lower blood sugar, and thusly may have positive implications for those with/or avoiding diabetes and metabolic syndromes.
Making Cinnamon Protein Waffles:
Start by whisking egg in a small bowl and then stir in the remaining ingredients.
The batter should be a medium thickness, meaning “pourable” but not too runny. If your batter seems too gloppy, add more almond milk (a teaspoon at a time). If too thin, add more flour, a half-teaspoon at a time.
Make sure to pre-heat waffle iron. My protein waffles did not stick to the iron at all, but it was a new mini waffle iron, with non-stick coating. If needed, oil or spray the waffle iron plates as needed.
Meal Prepping and Freezing Waffles with Protein Powder:
To freeze cinnamon protein waffles, allow them to cool completely, in a single layer. If you used a large waffle iron, pull them apart along the perforation to make single pieces. Place waffles on pan in the freezer for about an hour to “pre freeze.” This will keep them from ultimately sticking together in the bag.
Transfer partially frozen cinnamon waffles into a zip-top bag or storage container and keep in the freezer for up to 3 months.
You can reheat frozen waffles in the toaster. Or, also in an oven preheated to 350F for 10 minutes, or air-fryer set at 390 F for 5 minutes or until thoroughly warmed and crispy.
Although this vanilla protein powder waffle recipe is written for a individual portion, you can meal prep it my simply multiplying how many servings you’d like. For example, 1 1/3 cup of protein powder, 4 eggs, 1 cup almond milk, ¼ cup green banana flour and 1 tsp baking soda would allow you to meal prep protein waffles and stock your freezer for busy mornings.
Optional Apple Maple Topping for Cinnamon Protein Waffles :
Need protein waffle topping ideas?! On of my favorites is the sugar-free maple apple topping you see in the photo below. Simply dice up 1/4 of an apple and microwave with a pat of butter until softened. Then, stir in 1/4 cup sugar-free maple flavored syrup before drizzling all over your cinnamon waffles with protein powder.
AND, if you’re a chocolate fan, you’ll not want to miss my Double Chocolate Protein Waffles – another delicious way to incorporate more plant-based protein into your morning. A very similar recipe to the Cinnamon Protein Waffles – only with flavor changes!
Disclaimer: This post contains affiliate links. I may earn a small commission for sales generated through links, however the price to you remains the same. Proceeds are used to offset operating expenses at The Fit Fork.
Simple Cinnamon Protein Waffles – Low Carb and Gluten Free
A single-serving batch of Cinnamon Protein Waffles can bewhipped up in minutes to help fuel you’re the day’s adventures (or endless taskof errands, by default). Gluten-free, no added sugar, and low in carbs. Simple to scale up for meal prep and store in freezer.
Course:
Breakfast, brunch, Snack
Keyword:
cinnamon, low carb, protein powder, waffles
Servings: 1serving
Calories: 220kcal
Ingredients
1egg
1/2 cupunsweetened almond milkplus a little more if batter super thick
2/3cupplant-based protein powderI used Nuzest Smooth Vanilla
1tbspgreen banana flour or another type flour
1/2tspground cinnamon
Instructions
Wisk egg, stir in almond milk. Mix in protein powder, flour and cinnamon until combined.
Heat mini waffle iron (or large iron). Pour ¼ batter into mini iron (or all batter into large 4-section iron), close lid and cook until indicator light goes off.
Repeat with remaining batter. Top as desired.
Recipe Notes
Macros (for 4 mini waffles or 1 large waffle with 4 squares. Toppings not included
Begin your day with Double Chocolate Protein Waffles, a breakfast that tastes decadent enough to be dessert yet is packed with protein, lower in carbs, and boasts no added sugar. Plus, gluten-free, vegetarian and paleo-friendly.
A single-serve protein waffle recipe, one batch makes either four waffles in a mini waffle iron, or one large waffle in a traditional (4-square) waffle iron.
Check out the video!
A serving (4 mini waffles) of these chocolate waffles with protein powder will fill you up with the nutrients you need to take on the day — and you likely won’t be hungry again until lunch, thanks to the 28g of protein! Leftover waffles also make a great post-workout snack!
The primary ingredient in this chocolate protein powder waffle is, drumroll . . . protein powder! Use the product of your choice, but I am a fan of the plant-based Clean Lean Protein from Nuzest (I used the Rich Chocolate flavor for this recipe). Here’s a Nuzest protein powder coupon (also good for their other nutrition products) – FITFORK
Ingredients for Double Chocolate Protein Waffles:
Green Banana Flour: This alternative “flour” is packed with minerals, loaded with gut-helping prebiotics and can help reduce your glycemic load. It’s also naturally gluten-free. You may swap in an equal amount of another flour, if preferred.
Egg: The incredible, edible egg adds 6g of protein to this recipe and helps the waffles puff up
Almond Milk: Or, another unsweetened milk alternative
Sugar-free , Dairy-free Chocolate Chips:Mini-sized are preferred, they disperse better in the waffles – but you can chop down regular-sized chips or even a sugar-free bar, if needed.
Making Double Chocolate Protein Waffles:
Simply whisk the egg in a small bowl and then stir in the remaining ingredients.
The batter should be a medium consistency, meaning “pourable” but not too runny. If your batter seems too thick, add more almond milk (a teaspoon at a time). If too thin, add a little more green banana flour, a half-teaspoon at a time.
Make sure to pre-heat waffle iron. My waffles did not stick to the iron at all, but it was a new mini waffle iron, with non-stick coating. If needed, oil or spray the waffle iron plates as needed.
Freezing and Meal Prepping Protein Waffles:
To freeze chocolate protein waffles, allow them to cool completely, in a single layer. If you used a large waffle iron, pull them apart along the perforation to make single pieces. Place waffles on pan in the freezer for about an hour to “pre freeze.” This will keep them from ultimately sticking together in the bag.
Transfer partially frozen chocolate waffles into a zip-top bag or storage container and keep in the freezer for up to 3 months.
You can reheat frozen waffles in the toaster. Or, also in an oven preheated to 350F for 10 minutes, or air-fryer set at 390 F for 5 minutes or until thoroughly warmed and crispy.
Although this chocolate protein powder waffle recipe is written for a individual portion, you can meal prep it my simply multiplying how many servings you’d like. For example, 1 1/3 cup of protein powder, 4 eggs, 1 cup almond milk, ¼ cup green banana flour and 1 tsp baking soda would allow you to meal prep protein waffles and stock your freezer for busy mornings.
Note: this post contains affiliate links. I may earn a small commission on sales generated through links, but price to you remains the same. Proceeds help offset operating costs at The Fit Fork – thank you for your support.
Power into the day fueled by chocolatey waffles made with protein powder. Only takes minutes to make, is gluten-free, has no added sugar, and moderate in carbs. A single-serve recipe, but simple to scale up for meal prep.
Course:
Breakfast, brunch, Dessert, Snack
Keyword:
chocolate, protein powder, waffles
Servings: 1serving
Calories: 330kcal
Ingredients
1egg
1/2cupunsweetened almond milk**a splash more if batter seems TOO thick
1/3cupchocolate protein powderI used Nuzest plant-based Clean Lean Protein.
1tbspbanana flour
1tbspsugar free chocolate chips
Instructions
Wisk egg, stir in almond milk. Mix in protein powder, flour and baking soda until combined. Batter will be a little thicker than traditional waffle mix. BUT, if it seems too thick, stir in more almond milk (a tablespoon) at a time, until spoonable consistency achieved.
Stir in chocolate chips.
Heat mini waffle iron (or large iron). If not using non stick, spray with a bit of cooking spray.
Pour ¼ batter into mini iron (or all batter into large 4-section iron), close lid and cook until indicator light goes off. Repeat with remaining batter. Top as desired.
Makes 4 mini waffles or 1 large waffle (4 section).
