Salsa Cottage Cheese Hummus – High Protein Snack

Clean up your snacking game with my cottage cheese salsa hummus – it’s high in protein and lower in fat and carbs than traditional hummus.

Clean up your snacking game with Cottage Cheese Hummus – a creamy, protein-packed dip without added oil. Serve cold, drizzle with more salsa and enjoy with tortilla chips or veggie sticks. Also delicious heated as a hot dip or hearty ingredient in a burrito bowl, pasta toss or stuffed in

I still keep the traditional ingredient of chickpeas (aka garbanzo beans), but then I also add some reduced-fat cottage cheese which eliminates the need for olive oil or tahini. You get more protein and less fat, yet still lots of taste – thanks to the salsa of your choice.

Customize this hummus with your go-to salsa – it could be traditional salsa, salsa rojo, salsa verde, or whatever else tickles your tastebuds.

I used Gilly Loco Salsa (the Salsa Rojo) and their delicious tortilla chips that are non-GMO and cooked in coconut oil to be better for you.

Making this salsa hummus cottage cheese may be one of the easiest things you’ve ever done – there are only four ingredients and no cooking. You’ll want to put it in your “what to bring to the party or potluck” rotation this summer and all year long.

TIPS FOR MAKING COTTAGE CHEESE SALSA HUMMUS

  1. I used reduced-fat cottage cheese, but you may substitute full-fat for an even richer outcome.
  2. Again, use the salsa of your choice – mild, medium, hot, red, green, garlicky, you name it!
  3. I find a smaller, personal-sized blender works best for this cottage cheese dip – I have used this inexpensive blender daily and it has held up! Adding the salsa as the first ingredient keeps everything mixing up well from the bottom of the blender. You may need to scrape down the sides a bit to ensure smoothness.
  4. For the full salsa madness effect, add more on top. I made the circular pattern by dragging a spoon through the hummus to make a channel.
  5. Cover leftovers and keep for up to 5 days in the fridge.
  6. This cold cottage cheese dip is also delicious warm! Just pop in the microwave for a minute, stop to stir, and heat again as needed. Warmed up this salsa cottage cheese hummus also makes a protein-packed filling for quesadillas, burritos – or even tossed with pasta or stuffed into a baked potato.
Salsa Cottage Cheese Hummus – Easy & Healthy
Prep Time
5 mins
Total Time
5 mins
 

Clean up your snacking game with Cottage Cheese Hummus– a creamy, protein-packed dip without added oil. Serve cold, drizzle with more salsa and enjoy with tortilla chips or veggie sticks. Also delicious heatedas a hot dip or hearty ingredient in a burrito bowl, pasta toss or stuffed in

Course: appetizers, Snack
Cuisine: high protein, Mediterranean, vegetarian
Keyword: cottage cheese, fish, black cod, sablefish, merken, spicy, tangerine, 20 minute, salsa
Servings: 6 servings
Calories: 85 kcal
Ingredients
  • 1/2 cup salsa plus more for garnish, I used Gilly’s Loco Salsa Rosa
  • 3/4 cup 2% cottage cheese can substitute full fat, but 0-fat not recommended
  • 1 15- oz can cooked chickpeas drained and rinsed
  • 2 tsp lemon or lime juice
Instructions
  1. To blender, add salsa, cottage cheese, chickpeas and lemon/lime juice in that order (for best blending).
  2. Blend for a minute or so, scraping down the sides with a spatula ass needed, until creamy and smooth.
  3. Transfer mixture to a serving dish and smooth the top, making circular grooves to hold the salsa garnish. Use a spoon to drizzle on a couple more tablespoons of salsa.
  4. Add any additional toppings, as desired, such as fresh herbs, seeds/nuts, olive oil, etc. Serve with Gilly’s Loco tortilla chips. May also use as a heated filling or sauce by microwaving for a few minutes and adding to burritos, quesadillas, or tossing with pasta, etc.
Recipe Notes

Makes 6 servings: 85 calories per serving, 2g fat, 7g net carb (4g fiber), 7g protein

Spicy Sweet Ancho Roasted Spanish Peanuts in Air Fryer (or Oven)

Summer’s here I’m snacking on peanuts more than ever. Recipes like these Spicy Sweet Ancho Roasted Spanish Peanuts make a quick, easy and economical snack that will curb the hangries and keep the whole family filled up on road trips, hikes, long days at the park and more.

Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack.

This sweet savory peanut recipe uses raw Spanish peanuts – make sure you are using RAW nuts, not those already roasted and salted. Raw Spanish peanuts are typically a great deal compared to other nut options and can be ordered in large bags* or you can pick up from the bulk bins in the exact amount you want at your market. *If you have more raw peanuts than you will use right away, keep remaining raw Spanish peanuts in an air-tight container in the fridge or freezer for up to 6 months, to ensure freshness.

Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack.

I used Ancho Chile Powder for a mildly spicy, sweet vibe – but feel free to sub another spice like a hotter chile powder or cinnamon even pumpkin pie spice! This is YOUR snack!

When prepping for the Ancho Roasted Peanuts recipe, all you may wonder if you need to remove the red skin from the Spanish peanuts. No, that’s no necessary!  In fact, peanut skins have an abundant amount of natural antioxidants and a high content of dietary fiber, so I always leave them on!

I made this spiced Spanish peanut recipe in a large, oven-style air fryer. If using a smaller, drawer-style air fryer you will need to do in two batches. Also, you can roast red skin peanuts, including this recipe, in a traditional oven. The details are in the recipe card below.

This roasted red skin peanut recipe makes about two cups, serving eight (about ¼ cup per each). Leftovers store great, just keep in an air-tight bag for a month or so – if they last that long! Also, check out my Heavenly Cinnamon Honey Roasted Peanuts based on a recipe from my Cooking for One for Dummies book.

Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack that sustains -- perfect for hikes, road trips, post workout and more!

Post contains Amazon affiliate links. Visit my Amazon store for more products I love to use in my recipes.

Spicy Sweet Ancho Spanish Peanuts Roasted in Air Fryer
Prep Time
5 mins
Cook Time
13 mins
Total Time
18 mins
 

Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack that sustains — perfect for hikes, road trips, post workout and more!

Course: Snack
Cuisine: Southwestern
Keyword: ancho, low carb, peanuts, snack
Servings: 8 1/4 cup servings
Ingredients
  • 2 cups raw Spanish peanuts red skin still on
  • 2 tbsp butter, melted
  • 1 tbsp sugar or equivalent low-carb granulated sweetener
  • 1 tsp salt
  • 1 tsp ancho chile powder or can use another type of chile powder or spice like cinnamon, pumpkin pie spice, etc.
Instructions
  1. In medium bowl, stir sugar, salt, and chile powder until combined.
  2. Add peanuts (leave skins on), stir until coated. Pour out onto air fryer tray lline with parchment paper for easier clean up.
  3. Air fry at 300F degrees for 5 minutes, stir around with spatula. Then air fry at 350F degrees for an additional 8 minutes (so 13 min. combined).
  4. Or, roast in 350F degree oven on a rimmed baking sheet, for about 15 minutes (stirring up every 5 minutes).
  5. If desired, while still warm you can sprinkle with a little more sugar and salt. So yummy warm. If you have leftovers, let cook and store in a zip-top bag.

No-Bake Jam Oat Cups – Lower Carb Snack Idea

No-Bake Jam Oat Cups are a smart way to satisfy your sweet tooth! Customizable to your mood of the moment, by using any flavor sugar-free jam, jelly, preserves or even smashed fresh fruit like berries or banana.

We all have those times when we need something sweet, and these jam-filled oat cups are easy-to-make, require no baking — it’s really just a few simple steps.

Go ahead ad cave to the craving for something without guilt. Just a little natural sugar from banana, and the rest of this no-bake dessert recipe is put together with smart swaps.

Here are some of the better-for-me ingredients I like to use in this healthy snack recipes and lower carb treats:

.Sugar-Free Dark Chocolate Chips (if you need dairy-free, make that swap, too!) https://amzn.to/48kozhq

Sugar-Free Jam (or you can even just use mashed fresh berries)

Eat Garnish Oat & Seed Butter is a great seed-allergy option, but ANY nut or seed butter will work. Use code FITFORK975 to save 10%.

Plant-Based Protein Powder in the crust mixture gives these treats a little more oomph. Clean Lean Protein from Nuzest is my go-to. Save 15% with code FITFORK.

TIPS TO MAKE OAT JAM CUPS

Banana Guidance: “Half of a medium banana” called for in this recipe can be subjective, but it’s about 60g of banana without peel. Or, if you’re eyeballing it, about 3 1/2 to 4-inches in length. However, if you think the mixture looks too sticky (like you used too much banana), just add a few more oats to the mixture, you really can’t mess this up.

Filling Ideas: Sugar-free jam with chia seeds mixed in is what my recipe calls for, but you can test around with other fillings — like smashed banana, smashed berries, tangerine slices, a dollop of nut or seed butter — really whatever floats your boat.

What to Make In: I really recommend silicone muffin cups, this makes them easy to pop out when frozen. Also, bonus, they are reusable. I wouldn’t use paper liners, they get soggy and/or stuck to the treat. You can skip liners all together and freeze in the actual muffin tins, just let soften for a few minutes on counter before trying to remove.

Freezing Step: Don’t skip it! These oat jam cuts need to set up in the freezer for about 30 minutes, otherwise it will just be a big sticky mess. Afterward you can store in the fridge OR freezer, depending on your preference on how to heat them (softer vs harder).

Note: This post contains affiliate links. I earn a small commission for any sales generated through the link. This helps me offset overhead for The Fit Fork, thank you!

5 from 5 votes
No-Bake Jam Oat Cups – Lower Sugar and Gluten-Free
Prep Time
5 mins
Total Time
30 mins
 

Enjoy a sweet treat with none of the guilt – or baking! For the filling, use the sugar-free jam of your choice or even smashed fruit!

Servings: 6 servings
Calories: 180 kcal
Ingredients
  • 1/2 medium banana, sliced about 60g, after peeling
  • 30 g vanilla protein powder or can substitute a flour
  • ¼ cup nut butter
  • 1/2 cup rolled oats
  • ¼ cup sugar free jam
  • 1 tbsp chia seeds
  • 1/3 cup sugar-free chocolate chips
  • 1 ½ tbs coconut oil
Instructions
  1. In a medium bowl, mash together banana, protein powder and rolled oats Press into 6 cavities of a regular sized muffin pan lined with silicone liners. Pushing oat mixture up the sides a bit to form an indention for the jam.
  2. Stir together the jam and chia seeds. Place a skosh under 1 tablespoon of jam mixture into indention of oat cup.
  3. Melt chocolate and coconut oil in 30 sec increments in the microwave, stirring between until all chocolate is melted. Pour on the cups, dividing equally. Freeze 25 minutes to set.
  4. Enjoy your treats! Keep them in the refrigerator for up to 1 week or frozen up to 3 months.
Recipe Notes

Nutrition per serving: 180 calories, 12g fat, 11g carb (2g fiber, 2g sugar), 7g protein

Turmeric Deviled Eggs that Look Like Autumn Pumpkins

It’s going to be an egg-celent Halloween! Tea & Turmeric Spiced Deviled Eggs bring healthy balance to the season’s sugary treats. Plus, the center yolk filling looks like a little pumpkin thanks to the vibrant hue of turmeric and a tiny piece of sage sticking out of the top for a stem. Of course, you can eat these ANY time of year!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

These pumpkin deviled eggs (no actual pumpkin in the recipe) are ridiculously easy to make. After eggs are hard boiled, they soak in a black tea- soy sauce mixture. That dark mixture “stains” the cracks and crevices. When peeled, they will look crazed and delightfully rotten. The longer you leave chilled in the tea soak (2-24 hours), the better the markings will come out. I got a little impatient on this batch, lol!

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Ground turmeric is the secret ingredient that makes the filling orange and perfect Halloween deviled eggs and Thanksgiving deviled eggs. Bonus, it’s an anti-inflammatory superfood. The health benefits of turmeric are bountiful, and very helpful for an athlete or person pursing an active lifestyle.

Turmeric, which contains the plant compound curcumin has been shown to have analgesic properties and anti-inflammatory effects. Inflammation is a natural response to exercise and can lead to muscle soreness and fatigue, and incorporating turmeric into your diet may help expedite workout recovery.  P.S. My Turmeric Mashed Potatoes are another favorite turmeric recipe I use to fuel workouts.

After mashing up the yolks with mayo of choice, it’s time to fill the egg white centers. I’ve NEVER been good with a piping bag to make it look pretty – but the best hack ever is to use a spring-loaded melon-baller (or cookie scoop) to gather up the filling and plop nicely on the of the eggs. Another tip to slicing the eggs in half cleanly and nicely is to use a drafted blade knife. Little bits of fresh sage make “stems” for these fall deviled eggs – you could also substitute another herb. This is a fun and festive Halloween snack that comes out cute ever time without having to be a professional food stylist (trust me, I don’t have the patience!).

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  
5 from 5 votes
These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season. Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.
Tea & Turmeric Spiced Deviled Eggs for Halloween and Thanksgiving
Prep Time
8 mins
Cook Time
12 mins
Total Time
2 hrs 20 mins
 

These clever deviled eggs look like little autumn pumpkins, but contain no squash – only eggs, Dijon mustard, salt, pepper and turmeric for the signature orange hue of the season.  Low in calories, high in protein – a smart snack for Halloween, Thanksgiving or any fall festival.  

Course: Appetizer, Snack
Keyword: autumn, eggs, halloween, thanksgiving, tumeric
Servings: 12 pieces
Ingredients
  • 6 hard-boiled eggs unpeeled
  • 4 black tea bags
  • 2 cups water possible more
  • ¼ cup soy sauce
  • ¼ cup Mayonnaise of choice
  • 1 tsp ground turmeric
  • 1 tsp. yellow mustard
  • Salt and ground pepper to taste
  • Fresh sage snipped into little “stems”
Instructions
  1. Heat about 2 to 2.5 cups water in large, microwave-safe dish and add 4 black tea bags. Add soy sauce and let all steep for 10 minutes or so while you prepare the eggs.
  2. Prepare hard-boiled eggs per your preferred method. I cover eggs just barely with cold water and bring to a rolling boil for 1 minute. Then I cover and turn off the heat for 12 minutes, followed by removing from pot and into a bowl of cold ice-water.
  3. Crack the shells of the hard-boiled eggs gently with a spoon. Do not remove the shell.
  4. Put the cracked eggs in the tea mixture and refrigerate for at least 2 hours.
  5. Remove eggs from the refrigerator, peel carefully, and cut eggs in half lengthwise.
  6. Scoop out the egg yolks and transfer to a bowl.
  7. Set the whites aside.
  8. Mash the yolks with the mayonnaise, turmeric, mustard, and salt/pepper. Use a melon-baller to scoop the mixture into the egg white cavities.
  9. Garnish with snipped fresh sage.

Recipe Notes

Homemade Banana Bread Protein Granola

If you always loved grandma’s banana bread, you’ll love this homemade granola recipe that tastes like a hug from her oven. My Banana Bread Protein Granola is a great way to start the day or kick back with as a wholesome snack – or to use as an topping for yogurt parfaits, baked fruit desserts or smoothie bowls.

Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving.

Banana Bread Granola with Protein Powder is is easy to make, economical, and features lots of wholesome ingredients including oats, protein powder + nuts, seeds and oats. Offering almost 14g protein per serving, lots of whole grain energy, and dietary fiber – it’s definitely a winner!

Ingredients for Banana Bread PRotein Granola from thefitfork.com - Oatsome oats help boost the protein and fiber.

Whip up the batter that starts with a mixture of protein powder whisked into water, egg white and melted butter. That’s used to coat the oats, nuts and seeds before baking in the oven. While baking, this homemade banana granola recipe fills the house with a delicious, comforting aroma that tastes as yummy as it smells. After cooling and breaking into clusters, this banana protein granola has a crunchy texture with the larger pieces remaining slightly soft int the center – it’s delightful!

Note: I like to  Protein Oats (thick cut rolled oats) from Oatsome– the only ingredient is oats, but thanks to the way they are cut thicker, you get 40% more protein than traditional oats  — plus14% DV for dietary fiber.  

Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving. Get more recipes at thefitfork.com

Tips for Making Banana Bread Protein Granola

Oats: While I used thicker-cut rolled oats, traditional rolled oats (aka: old-fashioned oats) will work just the same. Just do NOT substitute instant oats or steel-cut oats, the texture will be off with both those.

Protein Powder: I use a cake batter whey protein for this recipe. I like the cake batter flavor because it lends a buttery vanilla vibe that reminds me of all sorts of nostalgic homemade baked goods. A vanilla protein powder would work well also – and you can even add a ½ teaspoon of cake batter extract (optional).

Nuts: I’ve used chopped pecans in this banana bread granola, because traditionally that’s an ingredient that my grandmother used in her banana bread loaves (and, as a kid living in the South, I was often assigned to gather the pecans falling of the trees). But, you can swap for almond slivers or another nut – or a combination of nuts — if you prefer.

Extra Mix-Ins: I’ve left this banana pecan granola recipe pretty simple, but if you’d like to add some extra mix-ins (up to 1/4 to ½ cup total), please do! Extra seeds, nuts and shredded coconut can be added to the mixture before baking, BUT mix in items like dried fruit, chocolate chips and such AFTER the granola has baked and cooled to room temperature.

Baking Gear: I suggest baking the banana granola on a rimmed baking sheet (so nothing slides off!) that has been lined with a silicon baking sheet or parchment paper to prevent sticking (I personally love the convenience of the this pre-cut sheet pan parchment paper).

Storage: Store prepared and cooled granola at room temperature in an air-tight container (like a large, hinged canning glass jar) or zip-top plastic bag. Because this granola has a crunch outside but slightly soft center in cluster pieces, it won’t last as long as those super dry granolas from the store. Use up within the week (that’s not hard to do!) or transfer to the freezer for use later.

Note: This post contains affiliate links. I may earn a small commission from any sales generated. Those proceeds are used to offset operating expenses for The Fit Fork. Thank you!

Jennifer Fisher, thefitfork.com -- banana bread protein granola, an easy homemade snack or breakfast with 13g protein.
5 from 5 votes
Banana Bread Protein Granola is an easy homemade breakfast or snack you can make in about 30 minutes. It's much more economical than store bought and you have control over the ingredients -- I've used a protein powder to give this healthy treat 13g protein per serving. Visit thefitfork.com for more recipes to fuel your active lifestyle
Banana Bread Protein Granola
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Banana Bread Protein Granola is an easy homemade breakfastor snack you can make in about 30 minutes. It's much more economical than storebought and you have control over the ingredients — I've used a protein powderto give this healthy treat 13g protein per serving.

Course: Breakfast, Snack
Keyword: banana, banana bread, granola, protein powder
Servings: 6 servings
Ingredients
  • ¼ cup water
  • ½ cup birthday cake cake batter or vanilla flavored protein powder
  • 1 egg white or 2 tbsp from a carton
  • ¼ cup butter melted
  • ½ large ripe banana mashed
  • ¼ cup stevia baking blend or similar 1:1 measure equivalent sweetener
  • 2 tbs chia seeds
  • 2 tsp ground cinnamon
  • ¼ tsp salt
  • 2.5 cups old fashioned rolled oats like Oatsome thick-cut rolled protein oats
  • ½ cup chopped pecans
  • Optional Mix ins See Note
Instructions
  1. Preheat oven to 325F.

  2. Whisk together water and protein powder in mixing bowl.
  3. Whisk in egg white, then melted butter.
  4. Add ripe banana and mash in well to mixture with fork or spatula.
  5. Stir in sweetener, chia seeds, ground cinnamon and salt until well combined. Finally, stir in oats and pecans and stir until evenly coated.
  6. Pour out onto rimmed baking sheet (lined with silicone baking sheet or parchment paper) and pat down into an even layer, about 1/3 to ½” thick.
  7. Bake for 24 to 26 minutes, using spatula to gently flip hallway through – keeping large clumps intact.

  8. Remove from oven when turning deep golden brown, let cook on sheet for at least 10 minutes before breaking up into desired-size clusters.
Recipe Notes

Optional Mix Ins: May mix in another ¼ to ½ cup nuts, seeds or shredded coconut into wet batter before baking. Or you can add a similar amount of dried fruit or chocolate chips after the granola has baked and cooled to room temperature.