Category Archives: Diet Type

3-Ingredient Cottage Cheese Pizza Crust (Low Carb, Gluten Free, Protein)

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Treat yourself to pizza night done right with 3-Ingredient Cottage Cheese Pizza Crust, a gluten-free, low-carb and protein-packed alternative to traditional crusts.

I’ve been baking and cooking with cottage cheese for YEARS, so it’s funny to see all these viral cottage cheese recipes on TikTok, Instagram and such as if it’s something new! Using cottage cheese is a smart way to bump up protein, lower fat, and minimize carbohydrates in many recipes – pizza crusts included!

The macros on this pizza crust are impressively good. The recipe makes two personal sized crusts (about 6” diameter each) with a single crust (before toppings of your choice) coming in at 163 cal, 4g net carb, 10g dietary fiber, 5g fat and 18g protein.

The only ingredients used in this low carb pizza crust are cottage cheese, coconut flour and ground flax seed meal.

TIPS FOR MAKING COTTAGE CHEESE PIZZA CRUST:

COTTAGE CHEESE: When it comes to selecting cottage cheese for his keto pizza crust recipes, pick a small curd cottage cheese with 2% or 4% milk fat. Stay away from the Fat-free cottage cheese, it does not perform as well. Also, if you use small-curb cottage cheese, there is no need to blend the cottage cheese smooth (as some similar recipes call for). For reference, I used Good Culture 2% Classic Low-Fat Cottage Cheese. They also make a lactose-free cottage cheese, if that is needed.

COCONUT FLOUR: This recipe only calls for ¼ cup of coconut flour, but it is a very “thirsty” flour and much less is required than other types of flour. For this reason, please to not make flour substitutes.

GROUND FLAXSEED MEAL: I added ground flax seed to add more fiber to the recipes, along with omega fatty acids. If you can not source this, you can *likely* just substitute with 1 tablespoon more of coconut flour – but I have not tried this yet, so let me know if you do.

OPTIONAL SEASONINGS: You won’t need salt because cottage cheese has enough sodium. But you might like to add garlic powder, everything bagel seasoning, fresh chopped herbs, or whatever else you would prefer.

BAKING: You will need parchment paper or a silicon baking sheet to cover your baking pan and prevent sticking.

COOLING & STORING: After removing the crust from the initial baking, you will want to let it cool almost completely. Otherwise, it will be too fragile to handle. This recipe makes two homemade personal-sized pizza crusts. If you are not using both, cover the leftover one and keep in the fridge to use later for up to 5 days.

TOPPINGS: After your crust has mostly cooled, feel free to handle it to add sauce, more cheese, veggies, meats or whatever toppings you love. Pop back in the oven for about 10 minutes or until cooked to your preference.

Put your trust in this crust for pizza night! A low-carb, high-protein, gluten-free pizza crust that tastes amazing and holds up to the toppings of your choice. Recipe makes two personal-sized crusts, each with 163 cal, 14g carb (4 net carb), 5g fat and 18g protein.

I also have a 2-Ingredient, 2-Minut Pizza Crust recipe that the family loves too – it uses Greek Yogurt and self-rising flour (or an all-purpose gluten-free baking blend with a bit of baking soda).

2 Ingredient 2 Minute Pizza Dough
5 from 6 votes
Put your trust in this crust for pizza night! A low-carb, high-protein, gluten-free pizza crust that tastes amazing and holds up to the toppings of your choice. Recipe makes two personal-sized crusts, each with 163 cal, 14g carb (4 net carb), 5g fat and 18g protein.
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3-Ingredient Cottage Cheese Pizza Crust
Prep Time
5 mins
Cook Time
20 mins
Total Time
35 mins
 
Simple, scrumptious and a crust you will crave for pizza night!! Add the toppings you enjoy. Makes two personal-sized crusts, each with 163 cal, 14g carb (4 net carb), 5g fat and 18g protein.
Course: Appetizer, dinner, lunch
Keyword: cottage cheese, gluten free, high protein, low carb, pizza
Servings: 2 servings
Calories: 163 kcal
Ingredients
  • 1 cup 2% or 4% cottage cheese Not zero-fat
  • ¼ cup coconut flour
  • 1 tbsp ground flax seed*
  • Optional: ½ tsp garlic salt or other seasoning of your choice However, don't add seasonings with a lot of salt added. Cottage cheese already has enough sodium.
Instructions

  1. Preheat oven to 400F.

  2. Add ingredients to bowl, mix until combined. Form into two balls.

  3. Line baking sheet with parchment paper or a silicone baking sheet. Use hands to smoosh down and form into two thin discs, approx. 6” diameter.

  4. Bake for approx. 20 minutes, or until turned golden brown and edges just about to get too brown. Remove from oven and let cool on pan about 5-10 minutes.

  5. Top with ingredients of choice and return to oven to bake for 10 more minutes, or until toppings done to your liking.

  6. If you don’t use the 2nd crust, wrap up and store in fridge for use later, up to 5 days.

  7. *If you can’t find this flax meal, try subbing in with 1 tbsp. more coconut flour. I can’t 100% vouch for outcome, but it should work. The flax is just a nice variety, offers fiber and omega fatty acids.

Recipe Notes

Cottage Cheese Pizza Crust nutrition

Note: This post contains Amazon affiliate links.

Best Balanced, Healthy Snacks Found on Amazon

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Keeping a stash of macro-balanced, nutritious snacks in the pantry helps to keep you satisfied, fueled, energized between meals whatever the scenario, whether working from home or before a gym session.

Often individually-wrapped, single-serve snacks get a bad rap – you might instantly think of highly-process junk with tons of sugar, fat and unwanted ingredients (candy bars, mainstream chips, baked goods). BUT the good news is that there are plenty of delicious and healthy packaged snacks on Amazon (all also gluten free) that offer a blend of taste and nutrition, conveniently delivered to your doorstep. Great runner snacks, gluten-free snacks, busy life snacks that I highly recommends — kids will love too (if you want to share)!

Snack Criteria: My criteria for this list of healthy balanced snacks on Amazon were 1) featured a balanced blend of macros – so protein, healthy fats, moderate gluten-free carbohydrates; 2) Sweeteners come from better-for-you-than-sugar sources like honey, date syrup, fruit, and even the judicious use of quality natural zero-carb choices; 3) Do not need refrigeration, cooking, etc. – they are ready to eat; and 4) Taste great and something, as a fit foodie and athlete, I actually eat and would order again without hesitation (and have!)

FROOZE BALLS

Frooze Balls:  I love these energy bites, they remind me of something I’d make homemade when I have the time (but never do, lol)! Made with zero junk and plant-powered ingredients like dates, peanuts, coconut, hazelnuts, strawberries and more. These balanced energy balls come packed 5 to a bag, making it easy to portion to my hunger level. Crafted in New Zealand and available in so many creative, crave-worthy flavors – find them HERE.

PICKY BARS

Picky Bars: I learned about these real food energy bars years ago in my running community. In fact, the company was founded by past elite runners on a mission to create workout snacks made with easy-to-digest, feel-good ingredients carefully mixed in macronutrient harmony. And, all without the chemicals or fillers found in lots of sport-specific products. Yummy flavor combos, Cinnamon Roll’n is my personal favorite – find them all HERE.

WILD ZORA MEAT & VEGGIE BAR

Wild Zora Meat & Veggie Bars: If you think you don’t like jerky, this balanced protein snack will change your mind! Made with the best-quality meats (including beef, turkey, lamb, and pork options) providing 6-8g protein and nutrient-dense vegetables and/or fruit for energy and more flavor. Ingredients are clean and simple with no added sugar, gluten, hormones or artificial preservatives. I love the texture, not tough to chew like some jerky, but tender and satisfying.  Find them HERE.

FRIENDLY GRAINS CRUNCHY ROLLERS

Crunchy Rollers by Friendly Grains: Like a rice cake from years ago, but yummier and much more fun! Free from the top-9 allergens, this healthy whole grain snack is packaged in pouches of two, perfect for work lunchboxes and taking on the go to fuel sports. Yummy flavors like Cinnamon Churro Caramel Sea Salt that are subtly sweet, but not sugar-loaded. Made with puffed whole grain, organic brown rice that fill you up smartly and a bit of protein (but not loads), these are great to eat for energy before a workout – you can also dip into a nut butter for a bit more protein. Find them HERE.

ONCE AGAIN PEANUT BUTTER GRAHAM CRACKER SANDWICHES

Once Again Peanut Butter Graham Cracker Sandwiches: The only sandwich cracker on the market that is both organic & gluten free. Munching on peanut butter crackers was a big part of my childhood, and as an adult, I appreciate the quality of taste of this hand-crafted snack. Here’s a personal race-day secret: I always eat a pack of peanut butter crackers in the start line chute. Whole grain carbs, healthy fats, and 5g protein per serving — winning! Find HERE.

NATURE’S GARDEN HEALTHY TRAIL MIX

Nature’s Garden Healthy Trail Mix Snack Packs: Individually portioned bags of trail mix filled with heart-healthy, omega-3 rich nuts, beneficial seeds and dried fruit like cranberries and raisins.  This is a yummier and more varied version of the GORP (“Good Ole Raisins and Peanuts”) I grew up with as a kid to keep us going all afternoon until dinner! Check it out HERE.

Note: As an Amazon affiliate, I earn from qualifying purchases.

Low-Carb Yogurt Gelatin Cup Refuels with Protein & Electrolytes

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Get refreshed, refueled and revitalized with this fun, wiggly, jiggly post-workout snack – a Creamy Gelatin Protein Cup easily crafted with a blend of sports protein water and luscious Greek yogurt.

I used PWR LIFT protein water and Zero-Sugar Chobani (no-fat), both in berry flavors, to create this dessert that’s like a low-carb Jello cup. The only other ingredient you need is unflavored gelatin. There are also a few vegan gelatin options.

Also, FYI, you can use a Greek Yogurt with higher or full milk fat for an even more luscious result (it will change the nutrition facts though). The fun thing about this yogurt Jello cup makeover recipe, and what keeps it from getting boring on repeat, is that you can use can get creative with the flavors by mix and matching the protein water and yogurt flavors!

Designed to replenish electrolytes, essential BCAAs (branched-chain amino acids), and protein after an intense workout or run, I like to say this satisfying healthy snack is like a sports drink you can eat, lol!

With just 67 calories per generous serving (about 10-oz), boasting a mere 3 grams of carbs and a whopping 14 grams of protein, it’s a low-carb, low-calorie delight that isn’t just for sweaty runners – it can help fill you up — and with lots of satiating protein –if you are on a weight loss journey and are looking for low carb desserts or keto desserts,

Refuel and replenish protein, electrolytes and bcaas after a hard workout with a yummy creamy jello like treat made with only 3 ingredients – a protein sports water, Greek yogurt, and unflavored gelatin. Low carb and low carb, also a smart idea for a satisfying dessert for diets or situations when you are avoiding sugar. 67 cal, 3g carb, 0 fat, 14g

Note: This post contains Amazon affiliate links.

4.8 from 5 votes
Refuel and replenish protein, electrolytes and bcaas after a hard workout with a yummy creamy jello like treat made with only 3 ingredients – a protein sports water, Greek yogurt, and unflavored gelatin. Low carb and low carb, also a smart idea for a satisfying dessert for diets or situations when you are avoiding sugar. 67 cal, 3g carb, 0 fat, 14g
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Greek Yogurt Gelatin Protein Cup
Prep Time
5 mins
chilling
4 mins
Total Time
4 hrs 5 mins
 
Refuel and replenish protein, electrolytes and bcaas after a hard workout with a yummy creamy jello like treat made with only 3 ingredients – a protein sports water, Greek yogurt, and unflavored gelatin. Low carb and low carb, also a smart idea for a satisfying dessert for diets or situations when you are avoiding sugar. 67 cal, 3g carb, 0 fat, 14g protein.
Course: Dessert, Snack, workout
Cuisine: keto, low carb
Keyword: frozen yogurt, high protein, jello, keto
Servings: 2 servings
Ingredients
  • ¼ cup cool water
  • 1 packet unflavored gelatin about 1 tbsp
  • 1 16.9 oz bottle PWR Lift, flavor of choice
  • 1 5.3 oz carton Greek yogurt, any flavor or milk-fat using unflavored, (if using unsweetened yogurt, I’d add 5-10 drops of liquid stevia or monk fruit)
  • Optional: whipped cream, berries, etc for topping
Instructions
  1. Pour cool water into a microwave-safe bowl and sprinkle gelatin over water (don’t dump in one big clump, SPRINKLE!). Let sit for 5 minutes to “bloom” – it will look like runny applesauce.
  2. Microwave bloomed gelatin for JUST five seconds to liquify. If it doesn’t look clear and liquid-y, microwave another 3-5 seconds. Do NOT over microwave or the gelatin won’t work.

  3. Pour a room temperature PWR Lift and yogurt into bowl with gelatin, whisk to combine. Pour equally between two 12-oz bowls or glasses.

  4. Chill for 4 hours or until firm. If desired, top with more yogurt, whipped cream, berries, other toppings.

Recipe Notes

*Nutrition Facts: per 10-oz serving

67 cal, 3g total carb, 0g fat, 14g protein

*nutrition facts will vary based on milk fat and sugars in yogurt and the brand of protein water.

Lean Honey BBQ Pulled Brisket in the Slow Cooker

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Pulled brisket – also called shredded brisket – is a classic here in Texas and all around the South. Not only is that melt-in-your mouth meatiness pure comfort and joy, but it’s a versatile meal option that can be used is so many ways – stuffed into potatoes, and a salad, sandwich, you name it!

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

My Lean Honey BBQ Pulled Brisket in the Slow Cooker is a beefy family favorite. I like it because it’s simple to prepare with just a few quick steps in the morning: Rubbing with spices, throwing down in a slow cooker, covering with the homemade sauce ingredients and letting cook low and slow until dinner time. It’s also Paleo diet friendly and everyone loves it, mainly, because it tastes so dang AMAZING.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

And – HELLO — finished recipes less that 250 calories per serving, with 24g protein and 9g fat. A 2.5lb brisket makes about 10 servings, so this pulled honey brisket is perfect for a crowd, second-day meals, or to freeze for make-ahead meal prep.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.

TIPS ON MAKING HONEY BBQ SHREDDED BRISKET

BRISKET CUT: I’ve used a flat-half brisket to keep the recipe lean. Flat-half is also sometimes called “center cut” or “first cut”.  The “flat” (as opposed to the fattier “point” cut) is typically used for braised brisket that you want to hold up in slices, but it will also shred if cooked low and slow. It’s considered a lean cut by the USDA with 170 cal, 6g total fat, and 28g protein per 3-oz cooked serving (where all visible fat has been trimmed). I’ve been getting my brisket from Butcher Box, a premium meat and seafood delivery service, and been very happy with their grass-fed, grass-finished beef selections.

CAN I SUBSTITUTE THE CUT AND/OR SIZE?  Yes, you can use the “point cut” of brisket, if preferred. Also, a Chuck Roast works well. Just note that switching the cut does alter the nutritional details. Also, if you’d like to make a bigger batch, just scale up the ingredients (doesn’t have to be precision, this isn’t baking) and also ensure the cooker is big enough.  Also, you may want to add another hour or two of cooking on low – check center, thickest part with meat thermometer and pull at 190F-200F.

SLOW COOKER SPECS: You want to make sure that the slow cooker you are using approximately matches the piece of meat. For example, for a smaller brisket (like this 2.5 one), I used a 4-quart slow cooker instead of my 6-quart one to ensure that the sauce depth would adequate. If I poured the sauce into the big slow cooker, it would spread out too much, not covering the meat as well, and possible burn to the bottom and/or create a dry meat outcome. 

HONEY BBQ SAUCE: I’ve used ingredients to make this a Paleo pulled beef recipes – for example, coconut sugar instead of brown sugar, coconut aminos instead of soy sauce, and arrowroot powder instead of cornstarch. However, you can use what fits your dietary preferences.

LEFTOVERS: Store leftover cooked beef in the fridge, in an air-tight container, for up to 4 days. OR freeze for up to 6 months. ALSO, this recipe turns out more sauce than needed for coating the pulled beef. Pour the remaining Honey BBQ Sauce in a jar store in the fridge for up to 4 days – or freeze in a freezer-friendly container.  

This post contains affiliate links.

Slow-cooked to perfection and pulling into shreds, this brisket is sauces up with a sweet and mellow barbecue sauce the whole family will love. Not many realize the flat cut of brisket is lean – a great way to add quality protein to your diet. This easy crockpot recipe is great on potatoes, sandwiches, salads and more and is made with Paleo-free ingredients.
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Lean Honey BBQ Brisket in the Slow Cooker
Servings: 10 servings
Ingredients
  • 2.5 lb. approx. flat cut or center cut brisket (can substitute “point cut” brisket or a chuck roast for a similar, but higher fat result.)
Spice Rub:
  • 1 ½ tbs chili powder
  • 1 ½ tbs garlic powder
  • 2 tsp black pepper
  • 1 tsp salt
Sauce
  • ½ cup tomato sauce 4 oz can
  • 3 tbsp honey
  • 1/3 cup molasses
  • 1/3 cup apple cider vinegar
  • 1 tbs coconut aminos
  • 1 tbsp stone ground mustard
  • 1 tbsp coconut sugar
  • 2 tsp garlic powder
  • 3 tbs water
  • 1.5 tsp arrowroot powder
Instructions
  1. Mix together spices and rub into brisket generously.
  2. Transfer brisket to slow cooker, fat side up.
  3. In glass mixing cut, stir together all sauce ingredients (except for water and arrowroot powder) and pour over top of brisket.
  4. Place lid on slow cooker and cook on low for 8 to 9 hours, or until internal temperature about 190F -200F.
  5. Remove brisket from slow cooker to rest.
  6. Skim any fat off the top of liquid in pot, the best you can, and discard. Carefully pour remaining liquid into a sauce pot.
  7. Mix the water (cool) and arrowroot powder together until dissolved. Stir into sauce pot and simmer on medium for 5 to 10 minutes until thickened.
  8. Now that brisket is cook enough to handle, trim off fat side with serrated knife, and discard.
  9. Shred the brisket using two forks and bring it back to the slow cooker. If it is being stubborn, pull with fingers and/or use a knife to cut into large chunks to help shred.
  10. Dress beef with about a cup of the sauce, more or less to taste. Serve as desired.
  11. Keep leftover beef and remaining sauce in the fridge for up to 4 days, or in freezer for up to 6 months.

Heavenly Half-Size Raspberry Chocolate Tart

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Treat yourself to a slice of this small-batch Raspberry Almond Dark Chocolate Tart, a luxuriously rich and creamy dessert (without added sugar) that is perfectly portioned to serve four.

A rich and delicious chocolate tart bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.

I’m typically not entertaining a crowd – so this half-sized chocolate tart is ideal for small gatherings, intimate dinner dates, or just because you know (like me) you’d eat all the leftovers without thinking!

This dark chocolate tart with raspberries is surprisingly simple to make, and only uses a handful of ingredients, six to be exact – butter, sugar-free cookies, heavy cream, sugar-free chocolate chips, raspberries and a sprinkle of almonds.

A rich and delicious chocolate tart bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.

TIPS FOR MAKING CHOCOLATE ALMOND RASPBERRY TART

Sugar-free Ingredients: While I used sugar-free products, like sugar-free chocolate chips) it’s not imperative. You can substitute the full-sugar siblings – however, it will alter the nutritional details. The cookies are crushed, and while I used a chocolate sandwich cookie, you may use other sugar-free types like sugar-free vanilla wafers, chocolate chip cookies, or graham crackers.

Dairy Ingredients: Do NOT substitute the butter with margarine or heavy cream with half-and-half or milk. The filling is a classic chocolate ganache, and these full-fat dairy items are essential for a successful outcome. If you need a dairy-free recipes, try my full-size, Paleo Chocolate Raspberry Tart

Tart Pan / Dish: A little 5.5” pie dish works perfectly, or a smaller quiche pan, tart pan, or lower profile ramekin with a 5.5 to 6” diameter.

Microwave: I don’t have the patience to melt chocolate and cream on the stove top using a double boiler method. So, instead I melt by heating up the cream in microwave (to just under boiling) and then adding my FINELY chopped chocolate at room temperature (or mini chocolate chips work well). Then I stir until everything melted together, smooth, and glossy! Those little pieces of chocolate melt fast, but if needed, you still have chocolate lumps – microwave for 5-10 seconds and stir again.

Paleo Chocolate Raspberry Tart slic

 As mentioned, if you need a dairy free raspberry tart, my  Paleo Chocolate Raspberry Tart (above) is for you – it gets rave reviews. It is full-sized, but leftovers will store covered in the fridge for up to 5 days.

5 from 5 votes
A rich and delicious chocolate tart bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.
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HALF-SIZE CHOCOLATE ALMOND RASPBERRY TART
Prep Time
10 mins
Cook Time
10 mins
chilling
10 mins
Total Time
30 mins
 
This rich and delicious chocolate tart is bejeweled with raspberries and almonds, and perfectly portioned to serve two to four guests. No added sugar and can be gluten-free depending on what type of cookie used for the crumb crust.
Course: Dessert
Keyword: chocolate, raspberry, tart
Servings: 4
Ingredients
  • 1 tbsp butter melted
  • 8 sugar-free “oreo” type cookies crushed (or 2/3 cup crumbs of another crunchy cookie)
  • 4 oz. heavy cream (aka whipping cream) 1/2 cup
  • 4 oz. sugar-free dark chocolate finely chopped (or sugar free chocolate chips)
  • 15 Fresh raspberries
  • 1 tbsp slivered almonds toasted
Instructions
  1. Preheat oven (or toaster oven) to 350F.
  2. Add melted butter and cookie crumbs to tart pan. Stir together until combined. Press down with fingers to compact crumb mixture into pan, pushing it up the sides at least 1/2″-inch.
  3. Bake crust for 8 minutes. Remove and let cool completely.
  4. To make filling, add cream to microwave-save bowl or glass measuring cup. Heat on high for about 45 seconds until hot, but not boiling. Remove and add finely chopped chocolate (or mini chocolate chips). Stir until chocolate melts into the cream and mixture is glossy and smooth. If needed, can stick back in microwave for 5-10 seconds if come pieces haven’t melted.
  5. Pour this mixture into the cooled crust, using a spatula to scrape out every last bit of that goodness.
  6. Transfer to fridge for about 10 minutes to allow the ganache to set up. Then add raspberries and almonds on top, let chill another 10 minutes or until ready to serve.
  7. Cut in wedges, serves 2 to 4 depending on appetite. Store any leftovers, covered and in the fridge for up to 5 days.
Recipe Notes