Tag Archives: protein snack

Loaded Mediterranean Chicken Rice Cake | No-Cook, Protein-Packed Snack

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If you think rice cakes are boring, this Loaded Mediterranean Chicken Rice Cake may change your mind. A crunchy rice cake gets topped with creamy hummus, leftover chopped chicken, fresh cucumber and tomato, then finished with pistachios and a drizzle of feta ranch. It’s quick, balanced, protein-packed—and requires zero cooking.

The beauty of this recipe is that it works with what you already have. It’s the kind of snack I love: fast, flexible, protein-forward and actually fun to eat. No cooking, no complicated ingredients and no sad desk-snack vibes. At about 200 calories and 14g protein, it makes a great snack or light meal when you want something satisfying without a lot of fuss.

Why You’ll Love this Rice Cake Mini Meal

Quick & no-cook: If you have cooked protein in the fridge, this is basically an assembly job. Spread, chop, pile and drizzle. Done.

Balanced: You get carbohydrates from the rice cake, protein from the chicken, healthy fats from hummus and pistachios, plus fresh veggies for crunch and flavor.

Easy to customize: Think of the rice cake as a blank canvas. Change up the protein, vegetables, spread and toppings based on what you have—or what sounds good.

Gluten-free: Rice cakes are naturally gluten-free, although you’ll want to check ingredient labels on your hummus, dressing and other packaged toppings if you need to strictly avoid gluten.

Ingredient Tips & Easy Swaps

Rice Cakes: I used a plain rice cake, but lightly salted or flavored varieties can work, too. Look for one that’s sturdy enough to handle a generous pile of toppings without immediately falling apart.

Hummus: Classic hummus works perfectly, but flavored varieties like roasted red pepper, garlic or jalapeño can add another layer of flavor.  If you’ve got the time, try a homemade – like my Turmeric Hummus.

Protein: I used chopped chicken breast, but this is a great leftover-protein recipe. Try chopped beef, steak, brisket, leftover roast or even bacon crumbles. Basically, if it’s cooked and hanging out in your refrigerator, it’s fair game. Even a canned tuna or canned chicken can work, if you’re just relying on the pantry.

Veggies

Cucumber and tomato give this version plenty of fresh crunch, but don’t be afraid to clean out the produce drawer. Try:

  • Radish slices
  • Olives
  • Pepperoncini
  • Bell peppers
  • Red onion
  • Arugula or spinach
  • Avocado

The Finishing Touches

This is where you can really make it yours. I used chopped pistachios and a drizzle of feta ranch, but there are plenty of other delicious directions to take it:

  • Tzatziki
  • Feta crumbles
  • Tahini
  • Greek yogurt
  • Fresh herbs
  • Crushed red pepper
Loaded Mediterranean Chicken Rice Cake is a quick, no-cook, protein-packed snack made with hummus, chicken, fresh veggies and flavorful toppings. Easy to customize and gluten-free!
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Loaded Mediterranean Chicken Rice Cake
Prep Time
5 mins
Total Time
5 mins
 
Loaded Mediterranean Chicken Rice Cake is a quick, no-cook, protein-packed snack made with hummus, chicken, fresh veggies and flavorful toppings. Easy to customize and gluten-free!
Course: Appetizer, lunch, Snack, workout
Cuisine: Greek
Keyword: gluten free, greek yogurt, high protein, hummus, rice cake
Servings: 2 servings
Calories: 204 kcal
Ingredients
  • 2 rice cakes
  • 2 ounces hummus* flavor of choice the single-serve 2-oz snack packs are convenient
  • ½ cup sliced cucumber
  • 3 oz cooked chicken breast leftovers, canned, convenience pack, rotisserie
  • 2 grape tomatoes halved or quartered
  • 2 tsp. chopped pistachios
  • 1 tbsp Feta Ranch or a bit of feta with ranch 😉
Instructions
  1. Divide hummus and spread evenly between the two rice cakes.
  2. Layer with the cucumber and chicken breast.
  3. Garnish with grape tomatoes and pistachios.
  4. Drizzle with dressing.

Giant Protein Snickerdoodle Cookie | Vegan + Toaster Oven Friendly!

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Sometimes a craving for something sweet, soft, and cinnamon-sugar coated just hits hard. That’s where this Giant Protein Snickerdoodle Cookie steps in—bringing all the cozy, nostalgic cookie vibes without a sugar crash or guilt. Best of all? It’s totally vegan and packs in 27 grams of plant-based protein!

I created this single-serve recipe for those days when you just need a cookie—stat—but also want to stay on track with your health goals. It’s made with Nourify PLUS from Previnex (use code thefitfork to save 15%), a complete vegan protein powder that blends beautifully into baked goods.

 Instead of egg, I used a gelled chia seed mixture to hold everything together naturally. Peanut flour adds even more protein and keeps it a gluten-free recipe. However, you can use an all-purpose flour, if desired.

The sheer size of this “bis as yo’ face” cookie finished in cinnamon feels indulgent… yet it’s made with good-for-you ingredients. You can even bake it in a toaster oven, so no need to heat up the whole kitchen!

Perfect for a protein-packed breakfast, post-workout treat, or late-night snack—this vegan protein cookie proves you really can have your comfort food and feel good about it too.

I’m all about a big snack with big benefits, Protein Snickerdoodle Cookie: Made with a plant-based protein powder it packs 27 grams of protein, is gluten-free, and dairy-free. Gelled chia seeds replace eggs to keep my vegan friends happy. Single-serve, full of cinnamon goodness, and yep—you can even bake it in a toaster oven!"
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Giant Protein Snickerdoodle
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

I’m all about a big snack with big benefits, Protein Snickerdoodle Cookie: Made with a plant-based protein powder it packs 27 grams of protein, is gluten-free, and dairy-free. Gelled chia seeds replace eggs to keep my vegan friends happy. Single-serve, full of cinnamon goodness, and yep—you can even bake it in a toaster oven!"

Course: Dessert, Snack, workout
Keyword: cookie, protein powder, vegan
Servings: 1 serving
Calories: 364 kcal
Ingredients
  • 2 teaspoon chia seeds
  • 2 tablespoons water
  • 2 scoops plant-based protein powder such as Previnex Nourify – 60 grams
  • 3 tablespoon peanut flour, chickpea flour or finely ground almond flour (or regular all-purpose flour, but recipe will have less protein)
  • 2 little packets stevia sweeter
  • ¼ tsp baking powder
  • ¼ tsp cream of tartar
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons coconut oil
Instructions
  1. In a small bowl, add chia seeds to water and let sit for 10 minutes until gelling.
  2. In another bowl, mix together protein powder, flour, stevia, baking powder, cream of tartar and cinnamon until combined.
  3. To these dry ingredients, stir in oil and the gelled chia seed mixture and stir until incorporated. Use hands to form into one large dough ball.
  4. Spray center of baking sheet with cooking spray, or use silicone baking sheet. Set dough ball on top of this spot.
  5. Use hands or spray a flat-bottomed bowl with cooking spray and press down on dough ball until spread out approximately 5 inches in diameter. Use hands to shape sides, if needed.
  6. Sprinkle with a little extra cinnamon.
  7. Bake at 350 F degrees in the oven (or toaster oven) for approximately 10 to 12 minutes, or center set and edges and top turning light golden brown.
  8. Remove from oven and let rest on pan for 2 minutes. Eat.
Recipe Notes