Category Archives: Vegetarian

Peanut Butter Chocolate Cottage Cheese Dessert (Low Carb, High Protein)

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Sometimes, you just need a sweet treat that makes you feel good—without derailing your nutrition goals. That’s exactly how this Peanut Butter Chocolate Cottage Cheese Dessert came to life! Inspired by everyone’s favorite candy, the Reese’s Peanut Butter Cup, this version delivers all the creamy, sweet, and chocolatey indulgence but with a powerful protein boost.

This high-protein dessert recipe has a creamy pudding or spoonable cheesecake texture – if you are looking for a sugar-free Reese’s Cup copycat recipe, then check out Pumpkin Protein Peanut Butter Cups

INDULGENT BUT HEALTHY DESSERT WITH AMAZING MACROS:

  • 31g of protein to keep you satisfied and support muscle recovery
  • Only 275 calories so you can enjoy guilt-free
  • 4g Net Carb and no added sugar thanks to smart ingredient swaps.
  • 13% of your daily DV for calcium

This protein-packed treat is perfect for post-workout recovery, an afternoon pick-me-up, or even a high-protein dessert. The magic is in the simple, nutritious ingredients:

SMART INGREDIENT SWAPS:

  • Cottage Cheese (Instead of Cream Cheese): Keep an ultra-creamy texture boost the protein content with cottage cheese! Pro tip: Don’t drain off the liquid! That runny liquid is actually whey protein, and keeping it also helps everything blend smoothly. Also, best results with 2% or full-fat cottage cheese.
  • Peanut Butter Powder (Instead of Peanut Butter): Delivers all the rich, nutty flavor of peanut butter but with significantly less fat and calories—perfect for balancing indulgence and macros. I like to use this peanut butter powder with no added sugar.
  • Sugar-Free Chocolate Chips (Instead of Full Sugar Chocolate Chips): Satisfies the chocolate craving without the extra sugar, keeping your sweet treat in check. You can use sugar-free milk chocolate chips or sugar-free dark chocolate chips for this recipe.

MORE HIGH PROTEIN COTTAGE CHEESE DESSERTS TO TRY:

This recipe is just another example of how versatile and delicious high-protein cottage cheese desserts can be! If you love this idea, be sure to check out these other cottage cheese, protein-packed treats:

Mango Protein Cheesecake Cup for One is a no-bake, easy high protein snack that will be your new tropical-inspired favorite for a healthy dessert, post-workout snack or even an easy breakfast that also boasts lots of calcium and fiber.

Mango Protein Cheesecake – Get that oh-so-tropical vibe with this delicious, creamy cottage cheese cup that is finished off with a flavorful mango and chia seed topping.

High Protein Banana Pudding: A healthy twist on this classic comfort food allows you to enjoy dessert with no guilt while making gains on your daily protein goals! Only 285 calories per serving, with 30g protein! Lower carb, lower, sugar, gluten-free.

High Protein Cottage Cheese Banana Pudding – Just like your southern Nana’s ‘nana pudding but without added sugar and loaded with protein to keep you filled up!

A healthy fall dessert (balanced enough for breakfast), these little protein cheesecake baked apples are cozy, comforting and a no-added-sugar craving fix when the fall-flavor dessert mood hits. Boosted with protein from cottage cheese and protein powder to support sustained energy. Only 111 calories per piece with 13g protein.

Protein Cheesecake Stuffed Baked Apples – A cozy, fall-inspired dessert that’s actually healthy enough for breakfast.

This low carb Peanut Butter Chocolate Cottage Cheese Cup has a Reese's flavor, it's delicious -- plus simple to make, loaded with protein (31g) and has no added sugar. The perfect snack or dessert for satisfying cravings while staying on track.
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Peanut Butter Chocolate Cottage Cheese Dessert Cup
Prep Time
5 mins
chilling
20 mins
Total Time
25 mins
 
This low carb Peanut Butter Chocolate Cottage Cheese Cup has a Reese’s flavor, it’s delicious — plus simple to make, loaded with protein (31g) and has no added sugar. The perfect snack or dessert for satisfying cravings while staying on track.
Course: Dessert, Snack
Cuisine: high protein, keto, low carb
Keyword: cottage cheese, high protein, keto, low carb, peanut butter
Servings: 1
Calories: 275 kcal
Ingredients
  • ¾ cup 2% cottage cheese don’t drain!
  • 2 Tbsp peanut butter powder like PBfit, no added sugar variety
  • 5-10 drops stevia or monk fruit liquid drops more or less depending on sweetness preference
  • 60 sugar-free chocolate chips like @choczero lol, yes, I counted them out
  • ½ tsp coconut oil
  • 1 tsp chopped peanuts
Instructions

  1. In small blender, whip together cottage cheese and peanut butter powder until mostly smooth, scraping down blender as needed. If the mixture is just too thick, pour in a little more “juice” from the cottage cheese container (that’s actually the whey) . . . or a teaspoon of milk (but don’t get the mixture thin, you want it to be thick).

  2. Blend in sweetener drops until satisfied with the taste. Scrape this mixture into a 8-oz bowl or mug, smoothing off the top with a spatula.

  3. Add coconut oil to chocolate chips and microwave in 20 second increments, stirring between, until smooth and glossy (it took me 1 minute total). Pour this over the cottage cheese mixture, sprinkle with the peanuts and set in the fridge for 20-ish minutes for the chocolate to harden into a shell.

Recipe Notes

Peanut Crunch Asian Edamame Quinoa Salad, Packed with Plant Protein

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Peanut Crunch Asian Edamame Quinoa Salad is a meal that is as vibrant and colorful as it is nutritious -the perfect balance of flavor, texture, and good, clean fuel for your body. At just 193 calories per serving, it’s a smart choice for healthy eating without sacrificing taste. Plus, it’s packed with plant protein and more that 20% of your daily fiber needs to keep you satisfied throughout the day.

PLANT PROTEIN TRIO

I love it when a plant-based salad, like this Peanut Edamame Quinoa, boasts an impressive protein content—11 grams per serving—thanks to the dynamic trio of quinoa, edamame, and peanuts. Quinoa is a complete protein, meaning it contains all nine essential amino acids your body needs, making it a fantastic plant-based option. Edamame, or young soybeans, is another excellent protein source, rich in antioxidants and phytonutrients. And let’s not forget the peanuts! While they add a satisfying crunch, they also contribute a dose of protein and healthy fats, balancing flavor and nutrition. Together, these three ingredients make this salad a powerhouse for muscle repair, energy, and overall health.

FRESH VEGGIE INGREDIENTS

In addition to quinoa and edamame, this peanut crunch salad recipe is loaded with fresh, colorful vegetables that bring both crunch and a wealth of vitamins and minerals.

  • Carrots: A vibrant source of beta-carotene, which supports healthy vision and skin.
  • Cucumber: Hydrating and refreshing, cucumbers add a light crunch and are rich in vitamin K.
  • Celery: Crisp and fibrous, celery is a low-calorie addition packed with antioxidants.
  • Red Onion: Adds a zesty kick while providing vitamin C and beneficial compounds that support heart health.

These ingredients don’t just make the Asian Edamame Quinoa Salad look stunning and taste so crispy fresh, they also provide essential nutrients to keep you feeling your best. If you don’t like one of these ingredients, omit or swap – this recipe is forgiving. For example, you could do green onion instead of red onion, zucchini instead of carrot, or red bell peppers instead of or in addition to the carrots!

LOW-FAT PEANUT DRESSING

I’m all about moderation, that’s why the tangy peanut dressing uses peanut butter powder to capture the nutty flavor and creaminess without the extra fat and calories that using regular peanut butter would. This smart swap keeps the Asian peanut dressing with peanut butter powder recipe irresistibly tasty while lowering the total fat content to just 5 grams per serving  — and you still get to use chopped Spanish peanut in the salad toss.

MEAL PREPPING QUINOA SALAD

This salad isn’t just delicious—it’s practical too as are basically all high-protein quinoa salads. It stays fresh and crisp in an air-tight container (these are great, reusable meal prep containers) for up to 4-5 days in the fridge, making it a perfect option for meal prep. Whip up a batch at the start of the week and enjoy it as a grab-and-go lunch or an easy dinner side. Since it’s best served cold, it’s ideal for a brown-bag lunch, an on-the-go meal, or even a quick eat-at-your-desk solution. No reheating required—just open your container and dig in! If you’d like to make it heartier, add pre-cooked protein options like grilled shrimp, chopped chicken breast or salmon bites.

So flavorful and satisfying for lunch, dinner or meal prep! Peanut Crunch Asian Edamame Quinoa Salad is a colorful, vegetable-packed powerhouse of nutrition with only 193 calories, 11g plant protein, and over 20% of your daily fiber needs per serving.
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Peanut Crunch Asian Edamame Quinoa Salad
Prep Time
15 mins
Total Time
15 mins
 

Vibrant, colorful, and fun to eat! This Peanut Crunch Asian Edamame Quinoa Salad is a nutrient-packed powerhouse with only 193 calories, 11g protein, and over 20% of your daily fiber needs per serving. It's great for meal prep!

Course: entree salad, Salad, Side Dish
Cuisine: Asian, meal prep, pot luck
Keyword: edamame, peanut butter powder, peanuts, quinoa
Servings: 6 servings
Calories: 193 kcal
Ingredients
  • 2 cups COOKED Quinoa
  • 1 cup chopped cucumber
  • 1 cup shelled edamame soybeans
  • 1/3 cup chopped red onion
  • 1/3 cup chopped celery
  • 1 cup julienned carrots
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped roasted Spanish peanuts
  • For Dressing:
  • 2 Tbsp rice vinegar
  • 2 Tbsp maple syrup
  • 1 Tbsp ginger paste or fresh grated
  • 2 tsp ginger paste or fresh minced
  • 2 Tbsp water
  • 2 Tbsp coconut aminos or soy sauce
  • 2 Tbsp fresh lime juice
  • ¼ cup peanut butter powder like Pbfit
Instructions
  1. Cook quinoa according to package instructions to yield 2 cups cooked.
  2. Let quinoa cool to at least room temperature.
  3. In large bowl, toss together all salad ingredients.
  4. In small bowl, whisk together dressing ingredients (alternately, you can shake up salad ingredients in a mason jar).
  5. Drizzle dressing over salad; stir well to distribute evenly.
  6. Best serve cold, in my opinion. Leftovers stay fresh covered in fridge for 4-5 days.
Recipe Notes

Black-eyed Pea Texas Caviar

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There’s something special about traditions that carry both delicious flavors and a dash of good fortune into the New Year. For my family, one dish that checks all those boxes is Texas Caviar. This bold and beautiful mix of black-eyed peas, roasted corn, tomatoes, avocado, red onion, and cilantro tossed in a zippy lime vinaigrette has been a staple on our New Year’s Day table for as long as I can remember. It’s said that black-eyed peas bring prosperity, but honestly, with a dish this good, we’re already starting the year rich—in flavor!

A Dish for Every Occasion

While Texas Caviar holds a special spot in our New Year’s traditions, it’s too good to reserve for just one day. Its versatility makes it a favorite all year long. Serve it as a vibrant side dish at barbecues and potlucks, or spoon it over a bed of greens for an easy, satisfying salad. And if you’re hosting game day or a casual gathering, pair it with tortilla chips for a dip that disappears faster than you can say, “Pass the salsa.”

Fresh, Healthy, and Oh-So-Texan

What makes Texas Caviar stand out is its balance of bold flavors and wholesome ingredients. The black-eyed peas provide fiber and protein, while roasted corn and tomatoes bring sweetness. Creamy avocado adds a luxurious texture, and red onion and cilantro deliver that signature Tex-Mex kick. The tangy lime vinaigrette ties everything together, creating a dish that’s as nourishing as it is delicious.

Make it Your Own

One of the best things about Texas Caviar is how adaptable it is. Want some heat? Add diced jalapeños or a sprinkle of chili powder. Craving more crunch? Toss in diced bell peppers. And if you’re looking to up the protein, grilled shrimp or shredded chicken make excellent additions.

Ring in the New Year with Flavor

Whether you’re carrying on the tradition of black-eyed peas for luck or just looking for a vibrant, crowd-pleasing dish, Texas Caviar delivers. It’s fresh, flavorful, and a little zesty—everything you want when you’re starting a new chapter.

Black-eyed Pea Texas Caviar brings together bold flavors, wholesome ingredients, and a sprinkle of good fortune. This vibrant mix of black-eyed peas, roasted corn, juicy tomatoes, creamy avocado, crisp red onion, and fresh cilantro, all tossed in a zippy lime vinaigrette, has been a New Year’s Day tradition for as long as I can remember—those lucky black-eyed peas are said to bring prosperity, but the rich flavors alone make us feel like we’re starting the year off right. Beyond the holiday, Texas Caviar shines year-round as a versatile side for cookouts, a topping for salads, or a crowd-pleasing dip for game-day gatherings. Fresh, zesty, and undeniably Texan, it’s a dish that’s as nourishing as it is delicious and one you’ll want to make on repeat.

Here’s to a bright and prosperous New Year, full of health, happiness, and plenty of Texas Caviar! If you like this recipe, I have another similar version from my early blog days – this version has bell peppers, jalapeno peppers and chipotle chili powder (it’s a little spicier)!

Black-eyed Pea Texas Caviar brings together bold flavors, wholesome ingredients, and a sprinkle of good fortune. This vibrant mix of black-eyed peas, roasted corn, juicy tomatoes, creamy avocado, crisp red onion, and fresh cilantro, all tossed in a zippy lime vinaigrette, has been a New Year’s Day tradition for as long as I can remember—those lucky black-eyed peas are said to bring prosperity, but the rich flavors alone make us feel like we’re starting the year off right. Beyond the holiday, Texas Caviar shines year-round as a versatile side for cookouts, a topping for salads, or a crowd-pleasing dip for game-day gatherings. Fresh, zesty, and undeniably Texan, it’s a dish that’s as nourishing as it is delicious and one you’ll want to make on repeat.
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Black-eyed Pea Texas Caviar
Prep Time
15 mins
Total Time
15 mins
 
Black-eyed Pea Texas Caviar brings together bold flavors, wholesome ingredients, and a sprinkle of good fortune. This vibrant mix of black-eyed peas, roasted corn, juicy tomatoes, creamy avocado, crisp red onion, and fresh cilantro, all tossed in a zippy lime vinaigrette, has been a New Year’s Day tradition for as long as I can remember
Course: Appetizer, entree salad, Salad, Side Dish
Cuisine: Southern, Southwestern, texan
Keyword: black eyed peas, corn, new year, no cook, pot luck, vegetarian
Servings: 6 servings
Calories: 154 kcal
Ingredients
  • 1 15- oz can black-eyed peas drained and rinsed
  • 4- oz avocado chopped
  • 2/3 cup chopped cherry or grape tomatoes
  • 2/3 cups corn frozen and thawed, canned and drained, or fresh and roasted*
  • 2-3 Tablespoons chopped scallions greens and whiles
  • ¼ cup finely chopped red onion
  • 2 Tablespoons chopped cilantro
  • Dressing:
  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh lime juice
  • 2 tsp apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1 tablespoon honey
Instructions
  1. Add salad ingredients to a bowl. In small jar, shake together the dressing ingredients until combined. Pour dressing over salad, stir gently to coat evenly. Store in fridge until ready to serve. Leftovers keep for up to 3-4 days.
Recipe Notes

Apple Cranberry Beet Crisp: A Festive and Healthy Dessert

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They say, “An apple a day keeps the doctor away,” so why not add beets to the mix for a superfood upgrade this holiday season? Introducing Apple Cranberry Beet Crisp—a wholesome, delicious, and perfectly portioned winter fruit dessert that will make your festive table shine.

This inspired by a beet dessert, celebrates the sweetness of baked apples and tart cranberries without relying on added sugars. Instead, it gets its natural sweetness and a healthful boost from superfood drink mix, Total Beets that has a pomegranate berry flavor (check the recipe for swaps). Beets are known for their heart-healthy and energy-enhancing benefits, making this a no-sugar fruit dessert that’s as good for your body as it is for your taste buds.

While there are no actual fresh beets in this recipe (I’m embarrassed to say as a fit foodie they aren’t my favorite), you can still add a bit to the fruit mixture, if desired. Just use less cranberry and/or apple, and add in the same amount of chopped beets.

The oat and walnut topping provides a nutty crunch, complementing the soft, juicy baked fruit. I’ve used pecans, but walnuts would be tasty too! The hardest part of making this recipe? Waiting for the crisp to finish baking while the heavenly aroma fills your kitchen!

These personal-sized desserts are perfect for holiday dinners, cozy gatherings, or even as a treat-yourself moment. I used colorful red ramekins with lids to capture the mood of the season. Enjoy them warm from the oven, or top with a dollop of whipped cream or creamy yogurt for an extra touch of indulgence.

With no added sugar and a nutrition profile that satisfies both cravings and health goals, this Apple Cranberry Crisp is a dessert you can feel good about eating.

Apple Cranberry Beet Crisps - These festive fruit desserts are a smart way to reduce sugar while reaping beet’s superfood benefits. An oat and walnut topping adds a complimentary texture to the sweet and juicy baked fruit. The hardest thing about this recipe is smelling the yumminess while it bakes!
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Apple Cranberry Beet Crisps
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

These yummy, single-portion fruit desserts are a smart way to reduce sugar while reaping beet’s superfood benefits. An oat and walnut topping adds a complimentary texture to the sweet and juicy baked fruit. The hardest thing about this recipe is smelling the yumminess while it bakes!

Course: Dessert
Keyword: apples, beet, beet powder, christmas, cranberries, cranberry, holiday, thanksgiving
Servings: 4 servings
Calories: 283 kcal
Ingredients
  • 2 cups chopped apple
  • 1.5 cups fresh cranberries
  • 4 scoops Force Factor Total Beets* *SWAPS: (2 tbsp regular beet root powder, 2 tbsp granulated stevia baking blend). OR, skip beets and just add 1/4 cup maple syrup.
  • ½ cup chopped walnuts (or pecans) about 2 oz
  • ½ cup rolled oats
  • ¼ cup coconut sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp salt
  • 2 tbsp coconut flour
  • 2 tbsp coconut oil
Instructions
  1. Preheat oven to375 F
  2. Add apples and cranberries to bowl and sprinkle with beet powder; toss until fruit is coated with the powder.
  3. Divide fruit mixture among four 8-ounce ramekins.
  4. For topping, combine chopped walnuts, rolled oats, coconut flour, cinnamon and salt. Drizzle with coconut oil (or mash in with a fork if it is still solid state); mix until a crumby texture is formed.
  5. Top fruit in ramekins with the topping, pressing down lightly to pack in.
  6. Place ramekins on a baking sheet and bake for about 40 minutes or until fruit is softened, juices are bubbling and the topping has turned light golden brown.
  7. Serve warm, and if desired, with your preference in ice cream, yogurt, whipped cream, etc.
Recipe Notes

Creamy Quinoa Enchilada Soup: A Hearty, Healthy Comfort Dish

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When you’re craving something cozy and satisfying with a hint of Southwestern flair, this Creamy Quinoa Enchilada Soup is the answer!

It’s one of those easy one-pot soups I’ve made for years without a recipe, and finally decided to write it down – it’s delicious and forgiving, if you want to add a different salsa variety, substitute veggies, or dress up with your favorite toppings like avocado, cilantro, lime or a sprinkle of cheese

This easy enchilada soup with quinoa combines quinoa’s hearty, fiber-rich texture with the creamy, slightly spicy goodness of enchilada-inspired flavors.  It’s so nourishing, with only 215 calories per huge 16-oz bowlful (toppings extra) and nearly 20% of your daily requirement for dietary fiber.

This can be one of those soups that tastes way better than it looks, so I made a drool-worthy AI pic, haha!

It’s also so simple, you just dump everything into the pot, event the dry quinoa cooks itself in the broth. It’s a crowd-pleaser perfect for weeknight dinners, meal prep, or cozy weekend meals when you want something filling yet healthy.

Key Ingredients for Creamy Quinoa Enchilada Soup

Here’s a quick rundown of the ingredients that make this vegetarian enchilada soup so special:

  • Quinoa: A complete protein, quinoa adds a satisfying texture and makes this soup extra filling. Use any color quinoa, it doesn’t matter! Pro tip: before putting the uncooked quinoa into the soup pot, give it a quick rinse in a fine-mesh strainer to take away any bitter flavor.
  • Broth: I use vegetable broth to keep the dish suitable for the vegetarian in our home but you can also use chicken broth. Either one is delicious!  Often, I will rely on a better-quality vegetable broth base (that you just mix with water) for convenience.
  • Crushed Tortilla Chips: Blended into the soup, these add body, serve as a thickener, and a slight corn flavor reminiscent of enchiladas.
  • Finely Fresh Mushrooms, Zucchini and Onion: Fresh veggies lend color, nutrients, and a fresh bite to balance the creamy broth.
  • Convenient Canned/Jarred Pantry Items: Diced fire-roasted tomatoes and the salsa of your choice – this gives you the option to make it as spicy or mild as you like. Soup with salsa is a busy day flavor saver – our should I say “savor”?!  Since I’m a mild girl, one of my favorites is a salsa verde.
  • Sour Cream: Blended in to create a rich, creamy texture without overpowering the other flavors. My recipe for this easy vegetable soup with quinoa is made with light sour cream. You can also use full-fat, but I would NOT recommend a fat-free sour cream. Make it vegan by substituting coconut milk from a can.
  • Spices: A hint of cumin and garlic for that true enchilada flavor. They are added early in the cooking process to “bloom” and let out their full aromatic flavor.

Whether you’re meal prepping for the week or looking for a quick, delicious dinner (or amazing leftovers for lunch), this Creamy Quinoa Enchilada Soup will satisfy any craving for something creamy, hearty, and full of flavor. Plus, it’s easy to tweak to your taste preferences. So, grab a spoon and enjoy a warm bowl of enchilada goodness!

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Creamy Quinoa Enchilada Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Nourish yourself with a cozy bowl of this nourishing soup packed with veggies, quinoa, a creamy broth and southwestern flavors. Easy to customize with the toppings of your choice.

Course: entree soup, Soup
Cuisine: Southwestern
Keyword: quinoa, vegetarian
Servings: 6 large (approximate 16 oz) bowls
Calories: 215 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped mushrooms
  • 1 1/2 cup chopped zucchini
  • ½ cup chopped white or yellow onion
  • 1 ½ teaspoon ground cumin
  • 2 tsp garlic powder
  • 1/2 cup uncooked quinoa any color
  • 3/4 cup coarsely crushed tortilla chips plus extra for garnish
  • 1 cup light sour cream (8 oz) or coconut cream for a vegan option
  • 6 cups vegetable or chicken broth
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 15 oz salsa in heat level of choice I used a mild salsa verde, depending on your jar size, an ounce more or less is fine.
  • Optional garnishes: diced avocado, fresh cilantro, extra crushed tortilla chips, shredded cheese, and lime wedges

Instructions
  1. In a large pot over medium heat, add olive oil and sauté the mushrooms, zucchini and onion until they soften, about 5-6 minutes.
  2. Add the cumin, garlic and dry quinoa to pot, stirring continuously, for 60-90 seconds until spices aromatic. This step is to “bloom” the spice flavors and lightly toast the quinoa, keep stirring and don’t let it burn.
  3. Quickly pour broth into hot pot to pull up any spices stuck to bottom of pot. Add canned tomatoes, salsa, and crushed tortilla chips.
  4. Bring to a simmer, cover pot, and allow the quinoa to cook for 15-20 minutes.
  5. Once quinoa has fully cooked, reduce heat to low, and stir in sour cream until fulling incorporated.
  6. Serve with the optional garnishes of your choice.
Recipe Notes