Category Archives: Recipes

Veggie & Labne Pizza with Pull-Apart Crust

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This post is sponsored by Karoun Dairies as part of a blogger recipe contest.

Treat yourself to pizza night, but don’t you dare resort to frozen or consider take out.! That’s because I have something even easier and so much better — My Veggie & Labne Pizza with Pull-Apart Crust.

Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizer to share.

Ready in just about 30 minutes (can delivery beat that?!), this simple pizza for two (or one, if you’re real hungry) even features a homemade crust!

So much to say about this homemade crust. In need no rising, you just mix together three simple ingredients including flour (can swap in a gluten-free flour blend in needed), baking powder and labne (a thick, creamy, tangy kefir cheese resembling Greek yogurt, my opinion).  The labne helps keep the 3 ingredient crust delicious and tender on the inside, but crispy on the outside.

The flour-labne mixture will be a little crumbly, just ditch you spatula after a while and knead it together with your hands. Then, THIS IS NEAT, instead of doing a traditional crust rolled out and pinched up around the edges, make a pull-apart crust so that you (or you and a friend) can pull off a little pizza nibble at a time.

Labne Mediterranean style Kefir cheese from Karoun Dairies makes is the star in this three-ingredient, no-rise crust.

To do this, the big pizza dough ball is formed into smaller (about 1”) dough balls. This recipe yielded about 18 dough balls for me, but it doesn’t have to be a precise science. Those little balls are pressed down onto the pan (a 9” to 10” pan) until flattened into about ¼” thickness and the edges mostly meet. There may be a few places were a tiny bit of pan peeks through edge-to edge, that’s okay!

Labne Mediterranean style Kefir cheese from Karoun Dairies makes is the star in this three-ingredient, no-rise crust.

After the dough balls are pressed into the pan, top with cheese and veggies. Also, to make this pizza next level delicious and creamy, I like to dollop up to 1/2 cup more Labne Mediterranean Kefir Cheese. Then maybe a little more shredded cheese, because can you really have too much cheese on a pizza?!

Bake for about 15-20 minutes, top with extra garnishes as desired, and enjoy! You don’t even need a knife or pizza cutter to enjoy this pull-apart crust pizza recipe.  Just grab the edge and give a little tug and you will be rewarded with a bite-sized morsel of creamy, cheesy, veggie loaded goodness. I love a labne pizza!

Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizer to share.

I’m so glad I found this Labne Mediterranean kefir cheese. In the past I’ve made a similar crust with plain yogurt, but I don’t think it turned out as tender and satisfying.  

Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizer to share.
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 Since this may be a new type of cheese to you, let me tell you more about it. Labne Mediterranean Kefir Cheese from Karoun Dairies is a centuries-old, Mediterranean-style spreadable kefir. The taste is distinctively tangy, but pleasing! It’s smoother and thicker than yogurt and reminds me of a cross between Greek yogurt and cream cheese – oh my, so good and creamy!  It’s lower in fat than cream cheese and makes great alternative for a healthy lifestyle. Plus you also benefit from live probiotic cultures in every spoonful.

Visit Karoun Cheese to learn more or check them out on Facebook, Instagram, and Twitter for the latest news and recipes! #karoun, #karoundairies, #karounlabne, #labne

5 from 4 votes
Veggie & Labne Pizza with Pull-Apart Crust is a quick and easy dinner or appetizer solution that is ready in less than 30 minutes. The no-rise, three-ingredient crust features labne, a creamy kefir cheese, that keeps the quick crust tender yet crispy. Try the genius tip to make a “pull apart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizer to share.
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Veggie & Labne Pizza with Pull-Apart Crust
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

 Veggie & Labne Pizza with Pull-Apart Crust is a quickand easy dinner or appetizer solution that is ready in less than 30 minutes. Theno-rise, three-ingredient crust features labne, a creamy kefir cheese, thatkeeps the quick crust tender yet crispy. Try the genius tip to make a “pullapart” crust so no pizza cutter or knife required. Top with your favorite veggies. So fun for a quick dinner or appetizerto share.

Course: Appetizer, dinner, dinner, entree, pizza, starter
Cuisine: Italian, Mediterranean
Keyword: appetizer, blue cheese, labne, pizza
Servings: 2
Ingredients
  • ½ cup Karoun Mediterranean-style Labne Kefir cheese
  • 1 ½ teaspoons of baking powder
  • 1 cup flour or gluten-free flour baking blend
  • ¼ teaspoon garlic salt
  • 3/4 cup shredded mozzarella divided
  • 1/2 cup Karoun Mediterranean-style Labne Kefir cheese
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded spinach
  • ¼ cup red onion slices
  • ¼ cup chopped tomato
Instructions
  1. Preheat oven to 400F.
  2. In medium bowl, mix together Labne, baking powder and flour with spoon. Will be crumbly, then use hands to knead it together into a cohesive dough ball.
  3. Pinch of 1-inch dough balls (I got approximately 18) and place on a 9-inch to 10-inch pizza pan.
  4. Press balls down with fingers until flattened and edges mostly touching. It’s okay if there are a few spots of pan showing through.
  5. Sprinkle dough with garlic salt. Sprinkle with ½ cup shredded mozzarella and vegetables.
  6. Dollop up to ½ cup additional Karoun Mediterranean-style Labne Kefir cheese on top of veggies. Sprinkle with remaining ¼ cup of reserved mozzarella.
  7. Bake for approximately 12 minutes or until crust browned and cheese bubbling.
  8. No need for a knife or pizza cutter, just pull apart into pizza bites!

Air Fryer Banana with Oatmeal Cookie Crumble Topping

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Air Fryer Bananas are the latest trend going around with the recipe crowd on social media . . . and I can see why this banana dessert recipe is so “a-peeling.” LOL!  In minutes, you can make an amazing banana dessert that cooks right in the skin, has almost no prep or clean-up, can be scaled up easily depending on the size and appetite of your crowd, and is incredibly delicious.

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When my kids were little, we used to frequently grill banana “boats” in foil and this air fryer banana recipe seemed like a similar concept to me!

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I decided to dress up my version of Air Fryer Bananas with a crumbled topping (reminiscent of a fruit crisp topping) but with the vibe of a comforting homemade oatmeal cookie!

The banana flesh softens quickly in the air fryer into a spoonable delight, and the buttery topping with oats, raisins and pecans browns up into a yummy crust.

Air Fryer Bananas are so EASY to make!

An Air Fryer Banana with Oatmeal Cookie Crumble Topping is ah-mazing served warm, as is – or pair up with something creamy like Greek yogurt, ice cream, or cottage cheese blended with a few drops of stevia.

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P.S. I use the Omni Plus XL Air Fryer Toaster Oven from Instant Pot — it’s like a little oven for my countertop — it broils, roasts, bakes air-frys and more plus I love the larger capacity and how the door and shelves work similar to my traditional oven set up. It’s just easy!

This is the toaster over – air fryer I use , the Omni XL from Instant.

Disclaimer: This post contains affiliate links. I may earn a small commission for purchases made, however the price to you remains the same. Proceeds are used to offset operating expenses for The Fit Fork. Thank you!

5 from 6 votes
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Air Fryer Banana with Oatmeal Cookie Crumble Topping
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Quick, easy and absolutely delicious, this simple dessert recipe features a banana air-fryed right in the it's skin. A healthier option for dessert — serve with Greek yogurt for extra "a-peel"!

Course: Dessert, Snack
Keyword: air fryer, banana, dessert
Servings: 2 servings
Ingredients
  • 1 large banana
  • 1 ½ Tbsp. butter melted
  • 1/8 tsp ground cinnamon
  • 1 Tbsp. coconut sugar date sugar or brown sugar
  • 2 Tbsp rolled oats
  • 2 Tbsp gluten-free baking blend
  • 1 Tbsp chopped raisins
  • 1 Tbsp chopped pecans
  • Toppings of choice
Instructions
  1. Pre-heat air-fryer to 350F .
  2. Slice banana in half crosswise and place in basket.
  3. In small bowl, mix up remaining ingredients (except toppings) into a “dough” and press onto each half of banana. Cook in air-fryer for about 5 to 8 minutes or until top golden brown.
  4. Serve hot with toppings of choice like whipped cream, ice cream, yogurt or whatever pleases you.
Recipe Notes

Addictive Honey Ginger Broccoli for Two in Air-Fryer

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When I’m looking for a fast vegetable side dish, this easy broccoli recipe is a winner. A quick roast in the air fryer makes those little buds on the top “tree” part of the stalk deliciously crispy and lightly salty-sweet, while the stalk remains mostly tender. So delicious, it is seriously addictive!

A quick vegetable side dish in the air fryer that the whole family will love! Slightly salty-sweet, crispy so delicious it's addictive!

This air fryer broccoli recipe only requires a few simple ingredients, takes less that 15 minutes prep to plate, and pairs deliciously with everything from fish, beef, chicken or to pile up in a nourishing grain bowl. My family thinks it’s the best broccoli recipe ever and will often eat it as a snack!

This broccoli recipe is SO EASY!

Choosing Broccoli for this Air Fryer Side Dish

Select broccoli with for tightly closed, dark green florets and firm, thinner stalks. Thick stalks mean the plant is older and can yield a woody texture. Also, skip over heads of broccoli with yellowing or tiny yellow flowers, this also means they are over-mature and not the best for eating. Fresh broccoli will last about 3 to 5 days in the fridge, properly stored.

One shortcut I use on busy nights is to use pre-washed and bagged broccoli florets from the produce department, rather than cutting up the whole thing. Also, in a pinch, you can grab fresh broccoli florets off the salad bar offerings if your grocery store has one. However, I definitely don’t recommend using frozen broccoli for this air fryer broccoli recipe – that just won’t work. You’ll get a soggy, mushy result.

Can I Swap the Ginger Paste?

Another convenience I use in this air fryer broccoli is ginger paste, making my own rather than using the microplane grater on fresh gingerroot (although that’s a very fresh and vibrant option if you have a few extra minutes). Ginger paste is simply finely blended or minced ginger with a bit of oil and usually comes in a toothpaste-like tube or squeeze bottle so it’s easy to portion what you need. I would not recommend using dried ground ginger in this recipe, it just doesn’t lend the same zip! For another flavor option, you can also swap out the ginger for garlic! Or, for picky eaters, simply olive oil, salt and pepper.

What Air Fryer is Best for this Broccoli Recipe for Two?

Because this makes a small-batch of crispy broccoli intended for two people, it will fit in a standard, smaller “drawer” type air-fryer. I’ve also made it in my Instant Pot Duo Crisp (which has an air fryer function). If you are looking to double up the recipe to make more, then I would suggest using a larger toaster-oven style air fryer. I have the Instant Pot Omni Pro XL Air Fryer Toaster Oven, it has a large capacity cooing space, trays pull in and out like a traditional oven; and bakes, broils, air-frys, roasts, toasts and does nearly everything but wash dishes. Seriously, I love that think. However, if you don’t even have an air fryer at all, just bake at 400F degrees in a traditional oven for about 12-14 minutes, turning once with a spatula.

Storing Leftover Honey Ginger Broccoli

Store leftovers (if any!) in an air-tight container in the fridge for up to 3 days. However, it will lose its crispness to a degree. The best way I have found to reheat is to pop in microwave on “defrost” for up to a minute to take the chill off, and then crisp back up in a pre-heated air fryer for 2 or 3 more minutes, taking care not to burn the already browned parts.  This air-fryer broccoli isn’t suitable for freezer meal prep – it’s best enjoyed immediately.

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Disclaimer: This post contains affiliate links. I may earn a small commission on purchases generated through links, however price to you remains the same. Proceeds help offset operating costs for The Fit Fork. Thank you!

5 from 5 votes
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Honey Ginger Broccoli (for two) in Air Fryer
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A simple, speedy, and super-tasty wat to prepare broccoli in the air fryer that the whole family will love!

Course: side, Side Dish, Snack, Vegetable
Keyword: air fryer, broccoli, paleo
Servings: 2 servings
Calories: 120 kcal
Ingredients
  • 6 ounces broccoli florets
  • 1 Tbsp olive oil
  • 2 tsp honey
  • 1/2 tsp ginger paste
  • 1/8 tsp salt
  • Dash pepper
Instructions
  1. Pre-heat air fryer to 390 F degrees.
  2. Wash, dry and chop broccoli into approximate 1-inch florets. Try to keep florets about the same size to promote even cooking.
  3. In bowl, whisk together olive oil, honey, ginger, salt and pepper
  4. Add florets and toss until well coated.
  5. Spread coated broccoli florets out into single layer in air fryer basket or tray.
  6. Air fry for 7 to 10 minutes, turning once, until “tree” part of broccoli is turning light brown and crispy.
Recipe Notes

Notes:

  • For a short cut, use bagged, pre-washed florets or purchase from the salad bar.
  • Smaller florets will cook faster than large florets.

Nutrition:

  • 120 cal, 8g fat, 25g carb, 3g fiber, 3g protein per serving

Easy Protein Powder Cottage Cheese Waffles – Gluten-free, Vegetarian

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I’m still on a serious protein waffle kick, and have been refining my go-to easy waffle recipe with each batch! The outcomes have just been getting tastier and more nutritious! For example, with this protein waffle meal prep, I’ve added a bit of cottage cheese to the batter for a little extra rich flavor and protein.

These easy gluten-free protein waffles feature a plant-based protein, eggs, cottage cheese and amaranth flour for a powerful punch of protein. Only 184 cal, 13g net carb, 6g fat for a THREE WAFFLE serving that totals 20g protein! Boom! Freezer friendly, meal prep a batch for a breakfast solution on busy mornings.

In fact, I’ve packed SO MUCH protein for the modest calorie count into these waffles with cottage cheese. In addition to cottage cheese, other ingredients include egg, a plant-based protein powder and amaranth flour. The result is a 3-waffle serving for 184 calories 13g net carb, 6g fat and 20g protein. That’s 62 calories and almost 7g protein per waffle! Boom! (note: nutrition could vary some based on exact protein powder used and % fat content of cottage cheese and milk used).

These easy gluten-free protein waffles feature a plant-based protein, eggs, cottage cheese and amaranth flour for a powerful punch of protein. Only 184 cal, 13g net carb, 6g fat for a THREE WAFFLE serving that totals 20g protein! Boom! Freezer friendly, meal prep a batch for a breakfast solution on busy mornings. For more protein powder recipes and fit meals to fuel an active lifestyle, visit thefitfork.com

Seriously, 20g protein for a 186-calorie waffle stack?! These protein powder waffles even beats my favorite protein bar and is so much more satisfying to eat than a protein bar snack. This is a real meal, on a plate, with endless topping possibilities.

The flour in this recipe can be either an all-purpose flour or a gluten-free baking blend (with a similar texture of flour, not heavy like almond flour or coconut flour). When I make gluten-free waffles, I almost always use Bob’s Red Mill 1:1 Gluten Free Baking Flour for that light texture I want. I’ve also had luck with amaranth flour as an alternative.

amaranth flour

For convenience, I like to mix the batter in a blender (don’t over blend) and pour out into my mini waffle maker.  This protein waffle meal prep makes about 12 waffles (4 servings). If you don’t have a single waffle maker (which is undeniable cute), it is actually even more efficient to make in most standard 4-slice waffle irons.

Also, to moderate the carb count yet still speak to me sweet tooth, I add stevia liquid sweetener drops to the batter. If you’d like more savory waffles, just omit.

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I use the Clean Lean Protein power from Nuzest, it’s plant-based, paleo-friendly, gluten-free, non GMO. The Smooth Vanilla flavor is delicious and a very versatile option. Use Nuzest coupon code: FITFORK to save 15% .

As per toppings, when a three-waffle stack only has 184 calories, I feel liberated to pile on the toppings. Fresh fruit like strawberries or blueberries is always a favorite – along with a drizzle of a sugar free syrup and dollop of whipped cream or Greek yogurt. Sometimes even some mini chocolate chips!

Many of my other protein waffle recipes have been single serve. This batch makes four servings, suitable for a family breakfast or to meal prep for eating through the week. Store leftovers in the fridge for up to 3 to 4 days or slide the 3-waffle servings into storage containers and keep in the freezer for busy-day breakfasts.

Heat up in the toaster or air-fryer. Honestly, after a few minutes in the air fryer, they are crispier and maybe even more delicious than ever!

This recipe is very easy to customize by swapping the protein powder flavor. And, I recently made a batch with Matcha Cottage Cheese Protein Waffles, so delicious and a fun change. The only thing I did different was add 2 teaspoons of matcha green tea powder to the batter.

Disclaimer: This post contains affiliate links. I earn a small commission from purchases through links, however price to you remains the same. Proceeds are used to help offset operating costs for The Fit Fork. Thank you!

5 from 4 votes
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Easy Cottage Cheese Protein Powder Waffles
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Simple, freezer-friendly, gluten-free and vegetarian. Only 184 calories for THREE WAFFLES – 20g protein!

Course: Breakfast
Keyword: breakfast, cottage cheese, meal prep, protein powder, waffles
Servings: 4 3 waffles each
Ingredients
  • 3 eggs
  • 1/3 cup unsweetened milk of choice I used unsweetened almond milk
  • ½ tsp vanilla extract
  • ½ cup 2% cottage cheese
  • 1/2 cup vanilla Nuzest protein powder (or powder of choice) 50 grams or about 1/2 cup
  • ½ cup all-purpose flour or gluten-free baking flour (like bob's red mill gluten free baking blend)
  • ¼ tsp liquid stevia drops or to taste (or not needed, depending on your sweet preferences).
  • 1/4 tsp baking powder
Instructions

  1. Whisk eggs with milk and vanilla, stir in cottage cheese. Toss together protein powder flour and baking powder. Mix into egg mixture a little bit at a time, or until incorporated You can also pulse wet and dry mixtures together in the blender until smooth. Mix in stevia drops to taste, more or less depending on your sweetness preference.

  2. Heat waffle iron (either a mini waffle iron or larger 4-square iron).

  3. Pour in batter and cook for several minutes, until indicator light goes off.
  4. Repeat for remaining batter.
  5. Should make 12 single waffles (or three 4-square waffles).
Recipe Notes

Serving size: 3 waffles
184 calories, 6g fat, 12g net carb, 20g protein.

Banana Bread Muffins with Amaranth (an Ancient Grain) – Gluten-free

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I LOVE warm, sweet, soft banana bread, don’t you?! It’s a childhood favorite and reminds me of being at my grandmother’s house.

My gluten-free banana bread recipe incorporates amaranth, an ancient grain that offers protein, healthy carbs, fiber and lots of micronutrients.

Popped amaranth blended with oats to make a gluten-free flour.

Amaranth is kind of a toothsome grain, reminding me of farro or wheat berry. You don’t use the whole seed grain in this gluten free banana muffin recipe, but instead amaranth flour. I like to make my own amaranth flour in my blender using popped amaranth – it’s ready to make into a light, versatile, gluten-free flour right out of the bag. It’s also tasty for snacking right out of the bag or sprinkling on salads or yogurt for extra nutrition.

Check out the video for some tips!

Pro Tips:

  1. Ripe bananas make the tastiest, sweetest, moistest banana bread muffins. I keep my peeled ripe bananas in the freezer, ready to defrost for quick bread recipe like this banana amaranth flour recipe.
  2. Some products may be swapped. For example, use the milk of your choice whether that be dairy, almond, oat or whatever. Also, the sugar can be swapped out for a cup-to-cup equivalent. For example, 1 cup of coconut sugar, 1 cup of brown sugar, or 1 cup of stevia baking blend, etc.  Don’t use liquid sweetener drops or products with very little volume as it will through the proportions of your recipe off and it will be too wet.
  3. While making this easy muffin recipe, make extra amaranth-oat flour and set aside for use in your next batch OR to use as a gluten-free flour substitute for pancakes, waffles and other baked goods.
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Amaranth Banana Bread Muffins are so delicious – tender, moist and sweet! Before baking I love to top mine with extra goodies like dried fruit, nuts and seeds  — shredded coconut and chocolate chips would be yummy too!

Recipe adapted from Amaranthy.com  (you can save 20% there with my code FITFORK20 )

Disclaimer: This post contains affiliate links. I earn a small commission from sales that are used to help offset operating costs for The Fit Fork.

5 from 5 votes
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Gluten-free Banana Bread with Amaranth
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Looking for an easy quick bread muffin that’s gluten-freeand packs extra fiber and protein? Check out these Banana Bread Muffins madewith “flour” that’s created simply by pulsing popped amaranth and rolled oats inthe blender! Also, use an alternative sweetener to moderate the carbs – still sosweet, tender and delicious! A favorite for breakfast – even serve warm withice cream for dessert!

Servings: 6 servings
Ingredients
  • 2 cups popped amaranth from Amaranthy or amaranth flour
  • 1 cup old-fashioned rolled oats
  • 1/2 tablespoon baking powder
  • 1/4 tablespoon baking soda
  • 1/2 cup unsalted butter softened to room temperature
  • 3 medium ripe bananas
  • 2 large eggs
  • 1/3 tablespoon pure vanilla extract
  • 1 1/2 tablespoon milk of choice
  • 1 cup sugar of choice or 1 cup-for-cup equivalent sweetener
  • 1/4 cup dried fruit of choice optional
  • 1/4 cup unsalted nuts and/or seeds of choice optional
Instructions
  1. Preheat oven to 350F. Prepare a standard loaf pan or jumbo 6-count muffin tin.
  2. Add popped amaranth and rolled oats to blender, blend on high for 1 to 2 minutes until a medium-fine flour forms. Pulse in baking soda and baking powder. Set aside.
  3. In large bowl, mash together bananas, eggs, butter, milk, vanilla and sugar.
  4. Empty banana mixture into the blender filled with dry ingredients. Incorporate dry and wet slightly with spatula then pulse, scraping down sides as needed, until thick batter has formed. *Mixture should be thick, but if not blending well add a 1-2 tbsp. more milk.
  5. Divide in muffin tins. Top with nuts, seeds and dried fruit.
  6. Bake approx. 45 minutes in loaf pan and 30 minutes in jumbo muffin tins. Test for doneness by inserting toothpick into center and it pulls clean. Remove from oven, cool in pan for 15 minutes. Store leftovers in fridge.
Recipe Notes