Category Archives: Diet Type

Southwest Cottage Cheese Egg Salad: Protein-Packed!

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When life gets hectic and you’re wondering what to eat for lunch, it’s tempting to reach (or drive-thru) for something quick and not-so-healthy. But instead try my Southwest Cottage Cheese Egg Salad, a delicious, nutritious option that’s just as fast. This busy-day lunch idea is simple, economical, low-carb, and packed with protein to keep you fueled up to going. Macros: 270 cal, 15g fat, 5g net carb, 23g protein

 The simple, wholesome ingredients include chopped eggs mixed with pico de gallo, cottage cheese, fresh lime juice (try this lime squeezer), and avocado. This combination makes for a satisfying, flavorful meal that you can enjoy in so many ways! Pile it into a low-carb wrap for a convenient handheld lunch or spread it on a slice of whole-grain bread. But, it’s not just for sandwich and wrap fillings — try tossing it over a fresh salad, stuffing it into a scooped-out tomato or cucumber, or even serving it as an appetizer with crackers.

One of the best parts of this egg salad variation is the use of low-fat cottage cheese instead of mayonnaise. Blending the cottage cheese until smooth gives you a creamy texture without the extra fat, while boosting the protein content. This swap makes the dish not only lighter but also more satisfying, perfect for those looking to stay full throughout the day.

This southwest egg salad is a true lifesaver when you’re on the go or need a quick meal idea. You may have tried other eggs salad recipes that have been mediocre – but this one is a winner! Give it a try, you’ll be amazed at how simple and flavorful healthy eating can be! In the video, I’m eating in one of my favorite ways – a low-carb tortilla wrap! BTW, love to store my boiled eggs in a cute ceramic egg holder so I don’t get them confused in the fridge with raw eggs!

Spice up lunch with these flavorful Southwest Cottage Cheese Egg Salad. Thanks to cottage cheese, it offers more protein with less fat than a traditional recipe. With a zesty lime kick and great nutrition, this quick meal - use in a tortilla wrap, fix up a sandwich, pile on a salad, or stuff into a scooped-out tomato or cucumber.
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Southwestern Cottage Cheese Egg Salad
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Spice up lunch with these flavorful Southwest Cottage Cheese Egg Salad. Thanks to cottage cheese, it offers more protein with less fat than a traditional recipe. With a zesty lime kick and great nutrition, this quick meal – use in a tortilla wrap, fix up a sandwich, pile on a salad, or stuff into a scooped-out tomato or cucumber.

Course: entree salad, lunch
Cuisine: Southwestern
Keyword: avocado, cottage cheese, egg
Servings: 2 servings
Calories: 270 kcal
Ingredients
  • 4 large hard-boiled eggs peeled and roughly chopped
  • 4 ounces Pico de Gallo
  • 2/3 cup cottage cheese* *blended if you prefer a more creamy texture
  • ½ medium avocado chopped
  • 2 tsp lime juice
Instructions

  1. In medium bowl, mix together chopped eggs, cottage cheese, chopped avocado, pico de gallo and lime juice.

  2. Serve in wrap, sandwiched between bread, on a green salad or stuffed into a tomato — so many options!

Recipe Notes

Note: This post contains Amazon affiliate links.

Hatch Green Chile Zucchini Soup, Hot or Cold!

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Summer soups are a lovely way to enjoy the season’s freshest flavors, and this Hatch Green Chile Zucchini Soup is no exception. Combining two of summer’s most vibrant vegetables, this dish is both a delicious and nutritious option that can be served hot or cold, making it versatile for any occasion.

Whether you’re trying to make the most of a bumper crop of Hatch chiles or zucchini (and goodness knows, there can be bushels at the end of summer, this soup is a quick and easy way to transform summer produce into a satisfying meal.

With the added richness of potatoes, onions, and garlic, all sautéed with a hint of cumin before simmering in broth and puréeing to a silky texture, it’s a low-calorie side dish or light lunch that will leave you feeling nourished. Plus, with 6 grams of protein per serving, it’s as filling as it is flavorful. A finishing touch of lime, feta, and cilantro adds a tangy brightness that elevates every spoonful.

HATCH GREEN CHILE ZUCCHINI SOUP TIPS

Hatch Green Chiles: August through September is prime time for these beloved green chiles that hail from New Mexico (but typically available across the country at the end of summer). If you fresh roast your peppers, stick over a flamer, on the grill or in a broiler until the skins blister up black. Remove, let cool in a paper bag for 5 minutes and then in a bowl of cool water, slip off the skins, remove the stem and rise out the seeds before chopping. If Hatch aren’t available to you, and you still want to use a fresh chile – Poblano will make a good substitute. OR, for convenience, there are a number of prepped frozen Hatch green chile and canned/jarred hatch peppers available.

Puréeing: The silky, smooth texture in this hatch green chili soup with zucchini comes from puréeing the sautéed veggies that have been simmered in sauce. It’s very convenient to puree soup right in the pot with an Immersion Blender. However, you can use a traditional stand blender or food process, but DO NOT add hot soup to the blender – the hot liquids will expand and explode all over the kitchen, making a mess and potentially creating a burn hazard. Instead, 1) let soup cool to a warm or room-temp status, 2) ONLY fill blender pitcher half way, 3) add lid slightly askew to let any warmth out (drape dish towel over); and 4) start blending slowly in “pulses” to ensure that it will react fid.

 Toppings: This soup is amazing as-is, but various toppings like a squirt of lime or lemon juice, crumbled feta or queso fresco, fresh herbs like cilantro, or even a little sour cream, crema or drizzle of flavored olive oil.

Note: This post contains affiliate links.

‘Tis the season for zucchini and Hatch green chile – use up your bumper crop of summer produce in this delicious soup that can be served hot or cold. Makes 6 servings, each with 134 cal, 4g fat, 11g net carb and 6g protein.
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Hatch Green Chile Zucchini Soup
Prep Time
10 mins
Total Time
30 mins
 

‘Tisthe season for zucchini and Hatch green chile – use up your bumper crop in thisdelicious soup that can be served hot or cold. Makes 6 servings, each with 134cal, 4g fat, 11g net carb and 6g protein.  

Course: entree soup, lunch, Soup
Cuisine: Southwestern
Keyword: green chile, hatch, soup, zucchini
Servings: 6 servings
Calories: 134 kcal
Ingredients
  • 3 mild Hatch green chilis – roasted peeled and chopped (or 1 cup chopped canned or frozen option)
  • 1 Tbsp olive oil
  • 2/3 cup diced onion
  • 1 ½ lbs. zucchini- sliced about 4 cups
  • 8- oz potato peeled and chopped
  • 1 quart chicken broth
  • 1 Tbsp minced garlic
  • 1 Tbsp ground cumin powder
  • 1 tsp salt
  • Optional garnish: Lime feta cheese, cilantro
Instructions
  1. Roast chiles over direct flame or in broiler, using tongs to flip every minute or until outside is blistered black. Set in covered container to “sweat’ for 5 minutes, then peel, seed and chop.
  2. Add chopped vegetables (onion, zucchini, potato and hatch chiles) to soup pot and drizzle with olive oil; sauté on medium-high for 7-9 minutes until vegetables becoming tender. Add garlic and cumin; sauté for another 1-2 minutes until fragrant.
  3. Add chicken broth to cover vegetables and simmer over medium heat for 10 more minutes.
  4. Keep soup in pot and insert an immersion blender to puree soup contents. OR, let soup cool to warm and blend in a high-wattage blender (DO NOT BLEND WHILE HOT, that’s dangerous)
  5. Serve warm or cold, topped with a squirt of lime juice, sprinkle of feta cheese and chopped cilantro.
Recipe Notes

Olympic Chocolate Muffin Makeover – More Protein, Less Sugar

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The 2024 Paris Summer Olympics were memorable for many reasons—stunning performances, world records, and of course, the food that fueled the athletes. Among the buzz in the Olympic Village was a particular treat that athletes couldn’t get enough of: the chocolate muffins. These fudgy, ooey-gooey delights quickly became a hot commodity, with athletes scooping them up for breakfast, snacks, and even post-workout recovery.

But these weren’t just any muffins; they were more like decadent, personal-sized cakes, rich in flavor but also rich in less desirable nutrients. The original recipe, while delicious, wasn’t exactly the healthiest option with its higher fat and sugar content. That’s why I took on the challenge to give these muffins a makeover—because champions deserve a treat that’s not only indulgent but also supports their health goals.

This revamped version of the viral chocolate muffins is gluten-free, has less fat, less sugar, and a significant boost of protein, making them an ideal snack for anyone leading an active lifestyle. These muffins are literally food for champions, whether you’re competing at an elite level or just trying to stay fit and healthy.

With my single-serve version of the viral Olympic muffin is made quickly in a mug, you won’t have to sacrifice flavor for nutrition. This chocolate mug protein muffin retains the glorious, rich goodness that made them a hit among the world’s top athletes, but with a cleaner ingredient list that aligns with your fitness goals. Enjoy this gluten-free chocolate mug muffin as a guilt-free as part of your balanced diet, knowing you’re fueling your body like a true champion.

VIRAL OLYMPIC CHOCOLATE MUFFIN MAKEOVER DETAILS & TIPS:

Macros: 234 cal, 14g net car (24g total carb), 10g fat, 20g protein – please not that nutrition details will change based on specific brands of ingredients used or substitutions made.

Mug: Please use a microwave-safe, 16-ounce mug or similar-sized bowl. Love this vintage-style, embossed glass mug that I used in the photo – it even has a bamboo lid and cute serving spoon.

Flour: I really love Peanut Flour Blend as an alternative flour for baking – it gives recipes a light texture when making gluten-free recipes. It also offers 10g protein per serving and has significantly less fat than almond flour. If you want to make a substitution, I’d suggest oat flour in a 1:1 swap.

Chocolaty Center: Look for a no-added-sugar chocolate hazelnut spread, there are several brands out there I love, like ChocZero and the Choco Hazel from Good Good . Depending on your tastes, you can use a dark, milk or white chocolate center. And, if you’d rather add some fruity goodness, substitute no-added-sugar fruit preserves.

Note: This post contains affiliate links. I earn a small commission on purchase, proceeds help offset operating costs for The Fit Fork. Thank you!

Olympic Village Chocolate Muffin, but made better! 💪 These chocolate muffins went so viral, but – in reality they were more like a sugar-bomb cake. This version is made over to be gluten-free, have more protein (20g), less fat, less sugar—made for champions. 🏅 Sized for one – you don’t even have to share!
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Makeover Olympic Village Chocolate Protein Muffin
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
Makeover Olympic Village Chocolate Muffin, but better! 💪 These muffins went so viral, but – in reality they were more like a sugar-bomb cake. I worked the recipe over to have more protein, less fat, less sugar—made for champions. 🏅 Sized for one – you don’t even have to share!
Course: Breakfast, Dessert, Snack, workout
Keyword: chocolate, cooking for one, high protein, muffin, mug cake, mug meal
Servings: 1 serving
Calories: 234 kcal
Ingredients
  • 3 tbsp peanut baking blend flour or can sub oat flour*
  • 2 tbsp chocolate whey protein powder
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp sugar-free sweeter with 1:1 measure ratio or can swap another granualted sweetener or sugar*
  • ¼ tsp baking powder
  • 1/4 cup unsweetened almond milk
  • 2 Tbsp zero-fat Greek yogurt
  • 3 tbsp sugar free mini chocolate chips
  • 2 tsp sugar-free chocolate hazel nut spread
  • optional: sea salt flakes
Instructions
  1. In 16-oz microwave-safe mug, stir together peanut flour blend, whey protein, cocoa powder, stevia, and baking soda.
  2. Next, stir in almond milk and Greek yogurt, mixing just until a thick batter is formed. Stir in chocolate chips.
  3. Microwave on HIGH for 90 seconds (or until center mostly set). Microwave in 10-second increments if it doesn’t look set yet.
  4. Remove from microwave and mug muffin will sink down a bit, creating a small well in the center.
  5. Add the chocolate hazelnut spread to center indention. Sprinkle with a tiny bit of salt on top.
Recipe Notes

*ingredient swaps will change macros

 

No Noodle Veggie Mug Lasagna for One: A Quick and Nutritious Meal

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Who isn’t looking for a quick, healthy, and delicious meal that can be whipped up in minutes? My Layered Veggie Mug Lasagna for One is the perfect, perfectly-portioned solution for those busy lunch hours or hectic evenings when you want to stick to your clean-eating goals and avoid take-out or lackluster packaged meal products.

The entire portion of this no-noodle veggie lasagna has amazing macros to fuel your day. Only 188 calories, 16g carbs, 6g fat and 21 g protein. The protein primarily comes from cottage cheese (2% milkfat) that makes an excellent cheesy, creamy swap for lasagnas signature ricotta cheese.

Also, this healthy comfort food dish replaces traditional lasagna noodles with thinly-sliced zucchini and packs in a variety of fresh veggies, offering a nutritious and satisfying meal. In addition to the zucchini, I used fresh spinach, button mushrooms and grape tomatoes – you can tweak this to suit your taste preferences (and what you might need to use up in your produce bin).

Why You’ll Love This Lasagna in a Mug Recipe:

  • Zucchini Noodles: Swap out carb-heavy pasta with thinly sliced zucchini, adding a delightful crunch and a boost of vitamins. The key for success here is to slice the zucchini very thinly (it cooks quicker) and also to pat it down to remove extra moisture before layering up you mug (this helps prevent watery lasagna).
  • Protein-Packed: As mentioned above, using cottage cheese (I recommend 2%, not 0% milkfat) instead of ricotta provides more protein and less fat, making it a healthier option.
  • Quick and Easy: Assemble your lasagna in a 16-ounce mug (wider mug a better option than tall and skinny) and microwave it in minutes. It’s perfect for a speedy lunch or dinner.
  • Portion-Controlled: This single-serving recipe ensures you have the right portion size, helping you stay on track with your dietary goals.
  • Meal Prep Friendly: You can prepare your mug lasagna ahead of time and store it in the fridge for up to a couple of days. Consider doubling or tripling the batch into multiple mugs. Just heat and eat when you’re ready!

This layered veggie mug lasagna is a game-changer for busy days when you need a wholesome meal without the hassle. Enjoy the convenience and taste of this delightful dish, perfect for anyone looking to eat healthily without spending hours in the kitchen.

This post may contain affiliate links. I earn a small commission from any sales, which helps me host and operate this site. Thank you!

This single portion lasagna made in a mug for one is a quick, nutrition and delicious meal that is ready in minutes. A perfectly portioned, high-protein and lower carb solution for your busy lunch hour or a hectic evening. Easy to meal prep ahead and then heat and eat when ready. Gluten free and vegetarian.
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No-Noodle Layered Veggie Mug Lasagna for One
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 

This single portion lasagna made in a mug for one is a quick, nutrition and delicious meal that is ready in minutes. A perfectly portioned, high-protein and lower carb solution for your busy lunch hour or a hectic evening. Easy to meal prep ahead and then heat and eat when ready. Gluten free and vegetarian.

Course: dinner, lunch
Cuisine: Italian, low carb, vegetarian
Keyword: lasagna, mug meal, single portion
Servings: 1 serving
Calories: 188 kcal
Ingredients
  • 3 ounces zucchini sliced into very thin discs
  • ½ cup 2% cottage cheese
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • 2/3 cup chopped fresh spinach
  • ¼ cup marinara sauce
  • 3 small button mushrooms sliced thin
  • 5 grape tomatoes chopped
  • 2 tbsp shredded mozzarella
  • Optional: chopped fresh basil
Instructions
  1. Take sliced zucchini and blot with paper towel to remove any excess moisture. Set aside.
  2. Mix Italian seasoning and garlic powder into cottage cheese until combined.
  3. In minimum 16-ounce mug (wider better than tall and skinny mug), layer 1/3 of zucchini slices in bottom. Top with about 3 tbsp cottage cheese mixture, spread to cover zucchini. Next add half of spinach to this layer. Then sliced mushrooms and about 2 tbsp marinara.
  4. Add another layer of zucchini (another 1/3 portion) and top with 3 tbsp cottage cheese mixture, then more mushrooms and marinara
  5. Top with zucchini one last time, using up remainder, and top with the remaining cottage cheese. Sprinkle with shredded mozzarella and top with tomatoes.
  6. Microwave on high for 1 minute, then let rest 15 seconds. Microwave 1 more minute (or until hot and bubbling through, then let rest for 1 minute before eating. Top with fresh basil if desired.
Recipe Notes

Delicious Red Fruit Salad with Lime-Honey-Mint Dressing

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Summer is the perfect time to indulge in fresh, vibrant, and healthy dishes, and nothing screams summer more than a refreshing fruit salad. Add a pop of bold color to your table with a  red fruit salad, made up of the summer’s best season – watermelon, strawberries, cherries and raspberries.

This beautiful fruit salad -- featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. The Honey Lime Mint dressing is super easy to make and adds a flavorful upgrade to your breakfast, lunch, or dinner!

Not only is a salad of red fruit visually stunning, it’s also packed with vitamins, antioxidants, and a burst of natural sweetness. The easy Lime-Honey-Mint Dressing enhances the sweetness with a bright tang of citrus – no need to dirty another dish, I just mix it up in the bottom of my serving dish and then toss around after adding fruit before serving.

This beautiful fruit salad -- featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. The Honey Lime Mint dressing is super easy to make and adds a flavorful upgrade to your breakfast, lunch, or dinner!

A fun way to prep the salad is in a large, wide-mouth mason jar – keep in the fridge until ready to serve. Then dump into a bowl before serving, the dressing on the bottom ends up on top!!  Perfect for a summer patio meal, pool party or pot luck!

This beautiful fruit salad -- featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. The Honey Lime Mint dressing is super easy to make and adds a flavorful upgrade to your breakfast, lunch, or dinner!
This beautiful fruit salad -- featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. The Honey Lime Mint dressing is super easy to make and adds a flavorful upgrade to your breakfast, lunch, or dinner!
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Red Fruit Salad with Lime-Honey-Mint Dressing
Prep Time
10 mins
Total Time
10 mins
 
This beautiful fruit salad — featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. Super easy to make, so also perfect for lazy days or busy night meals.
Course: Dessert, entree salad, Side Dish, Snack
Keyword: cherries, fruit salad, raspberries, strawberries, watermelon
Servings: 4 servings
Ingredients
  • Dressing:
  • 2 Tbsp. honey
  • 1 ½ Tbsp lime juice
  • 2 tsp chopped fresh mint leaves
  • Fruit 4 cups total, can vary a bit
  • ¾ cup raspberries
  • ¾ cup halved and pitted cherries
  • 1 cup sliced strawberries
  • 1 ½ cup watermelon cubes 1/2” cut
Instructions

  1. In bottom of glass jar that holds 4 cups or a medium serving bowl, whisk together the honey, lime juice and chopping fresh mint.

  2. When ready to add raspberries, halved and pitted cherries, sliced strawberries, and chopped watermelon to bowl and gently toss to coat with dressing.
  3. Store leftovers, covered, in the fridge for up to two days.

  • 1 ½ cup watermelon cubes 1/2” cut

Instructions