21 High Protein Snacks for Kids with 10G+ Protein

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Protein Pumpkin Scones with Cottage Cheese

High Protein Pumpkin Scones with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

High Protein Pumpkin Scones with cottage cheese! Tender, buttery fall treat with warm spices & protein boost. Perfect for cozy autumn evenings with tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup vanilla protein powder
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1 1/4 cup cottage cheese (blended)
• 1/2 cup pumpkin puree from a can
• 1/3 cup salted butter (freeze for 10 minutes before using)
• 1 egg white
• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven 400F and line a large baking sheet with parchment paper.
2. In a large bowl, combine flour, protein powder, brown sugar, baking powder, and pumpkin pie spice.
3. Add in the cottage cheese, pumpkin puree and start mixing the dough with spatula. Then, mix with your hands until chunks of dough form.
4. Now, grate the cold butter into the dough, little by little, and knead the dough with your hands to push the butter into the dough evenly. It will later create the pockets inside the scones that will make them more airy.
5. Flour the surface with a little bit of flour and transfer the dough onto it. Form a ball.
6. Using a rolling pin, flatten the ball until it’s 8 inches wide. The dough will be very sticky, it’s normal.
7. Cut the dough into 8 triangles using a knife.
8. Place each piece onto the baking sheet. Space them out.
9. In a small bowl, whisk egg white and cover each scone with it.
10. Bake in the oven for 18-22 minutes until the scones are golden brown. Remove from the oven and let them cool down.
11. Optional: In a small bowl, whisk together maple syrup and powdered sugar. Drizzle each scone with the glazing before serving.

2. Buffalo Chicken Pinwheels

Easy Buffalo Chicken Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [’16’, ’16 pinwheel slices’]

These tortilla pinwheels are super easy and taste just like hot wings! The perfect game day treat.

Ingredients

• 2 cups cooked chicken (finely diced or shredded)
• 5 ounces cream cheese (softened)
• ½ cup shredded cheddar cheese (or Colby Jack cheese)
• ¼ cup buffalo sauce (wing sauce)
• 2 tablespoons ranch dressing
• 2 tablespoons green onions
• 2 tablespoons blue cheese crumbles (optional)
• 2 large flour tortillas (burrito sized)

Instructions

1. In a large mixing bowl, make the buffalo chicken filling. Add shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, cheese, green onions and blue cheese (optional). Stir until very well combined.
2. Lay each tortilla flat and spoon about ¾ cup of buffalo mixture onto tortilla. Spread cream cheese mixture on tortilla in a thin, even layer, leaving about a ½ inch of bare tortilla at the edges.
3. Roll each tortilla up tightly. Wrap the rolled tortillas in plastic wrap and place in refrigerator for at least two hours.
4. Remove from fridge, unwrap, and lay on cutting board. Slice into 1” pieces. I press the roll right by the cut to help maintain a round shape while cutting. It can help to use a serrated knife!
5. Serve with ranch or blue cheese dressing for dipping.

3. Homemade Protein Bars

Homemade Protein Bars Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’10’, ’10 bars’]

These homemade protein bars are no-bake, easy to customize, and taste better than store-bought—at a fraction of the cost.

Ingredients

• 2.5 cups old-fashioned rolled oats ((gluten free if necessary))
• 1 scoop protein powder
• 10 pitted soft Medjool dates
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 cup milk (any kind) (plus more as necessary)
• 3 ounces unsweetened chocolate (chopped and melted)
• 8 ounces bittersweet chocolate (chopped and melted (optional, for coating))
• 2.5 cups old-fashioned rolled oats ((gluten free, if necessary))
• 1 1/2 scoops protein powder
• 1/2 cup unsweetened cocoa powder (natural or Dutch-processed (can replace with more protein powder))
• 3/4 cup smooth, no stir nut butter (I have used peanut butter, almond butter and cashew butter—all work well)
• 1/4 cup pure maple syrup
• 1/4 teaspoon kosher salt
• 1/4 cup milk (any kind) (plus more as necessary)
• 3 ounces unsweetened chocolate (chopped and melted (can replace with 2 tablespoons more nut butter + 1 tablespoon pure maple syrup))
• 8 ounces bittersweet chocolate (chopped and melted (optional, for coating))

Instructions

1. Line an 8-inch square baking pan or standard 9-inch x 5-inch loaf pan with parchment paper or nonstick aluminum foil, and set it aside.

To make the date version

1. Process oats in a food processor until they form a fine flour.
2. Add protein powder, dates, maple syrup, vanilla, salt, milk, and (optional) melted unsweetened chocolate.
3. Process until the mixture clumps and feels tacky, not sticky. Add milk 1 tsp at a time if needed.
4. Press into the prepared pan in an even layer and smooth the top.
5. Chill until firm—about 1 hour in the fridge or 20 minutes in the freezer.
6. Slice into 10 bars. Dip or drizzle with melted chocolate if using and allow it to set.
7. Wrap individually and refrigerate.

To make the nut butter version

1. Process oats in a food processor until they form a fine flour.
2. Add protein powder, cocoa powder (or more protein powder), nut butter, maple syrup, salt, milk, and melted chocolate (or the maple syrup/nut butter alternative).
3. Process until the mixture clumps and feels tacky, not sticky. Add milk 1 tsp at a time if needed.
4. Press into the prepared pan in an even layer and smooth the top.
5. Chill until firm—about 1 hour in the fridge or 20 minutes in the freezer.
6. Slice into 10 bars. Dip or drizzle with melted chocolate if using, and allow it to set.
7. Wrap individually and refrigerate.

4. Greek Yogurt Bagels

Greek Yogurt Bagels (5 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT60M · Yield: [‘4’, ‘4 bagels’]

Greek Yogurt Bagels are easy to make with 5 ingredients, no yeast, and no boiling! Fluffy, delicious, and packed with 11 grams of protein.

Ingredients

• 1 cup + 3 tablespoons all-purpose flour or gluten-free flour ((5.6 ounces), more for dusting)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup Greek yogurt (any fat %)
• 1 egg (beaten)
• Everything bagel seasoning, sesame seeds, onion flakes, poppy seeds (optional)

Instructions

1. Preheat oven to 375 degrees F and line large baking sheet with parchment paper. In a large bowl, add flour, baking powder and salt; whisk well to combine.
2. Add Greek yogurt and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
3. Transfer dough on a counter sprinkled with flour, form a log and cut into 4 even pieces. Roll into a longer rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
4. In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
5. Bake for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy with your favorite toppings.

5. Vegan Banana Protein Muffins

best vegan protein muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT22M · Total: PT30M · Yield: [‘8’, ‘8 muffins’]

The BEST Vegan Protein Banana Muffins: fluffy, satisfying and incredibly delicious. They’re the perfect healthy breakfast or snack that comes together easily in 1 bowl in under 30 minutes. Made with just 7 simple ingredients and they’re low in sugar, gluten free and oil free.

Ingredients

• 3 medium bananas, mashed (approx. 365g)
• 2 tbsp coconut sugar (20g)*
• 3-4 tbsp non-dairy milk (45ml)
• 1 tsp vanilla, optional
• 1 tsp cinnamon, optional
• 1 cup + 2 tbsp gluten free flour (138g // I use half oat flour + half gluten free flour blend)
• 2.5 scoops of neutral or vanilla vegan protein powder (75g)*
• 1.5 tsp baking powder
• 1 tsp baking soda

Instructions

1. Pre-heat oven to 425 F (220 C)
2. Add mashed banana, coconut sugar, 3 tbsp non-dairy milk, vanilla and cinnamon into a large bowl and whisk until combined. Add in the flour, vegan protein powder, baking powder and baking soda. Use a spatula and mix until a thick batter forms. If the batter looks too thick, add an extra tbsp of non-dairy milk (refer to video/photos).
3. Divide the batter into 8 muffin tins. Bake for 5 minutes and then reduce the temperature to 350 F and bake for another 15-20 minutes or until cooked through. Check doneness by inserting a toothpick in the centre of one of the muffins, it should come out clean.
4. Remove from oven and let it cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow the muffins to cool for another 10 minutes before eating.

6. Flourless Cinnamon Swirl Banana Bread

Flourless Cinnamon Swirl Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT90M · Yield: [‘8’, ‘8 slices’]

Sweet bananas, cinnamon, and a creamy cottage cheese swirl come together in this flourless banana bread. Gluten-free, soy-free, and high in protein.

Ingredients

• 3 ripe bananas (mashed)
• 1 cup almond butter
• 1 tsp baking powder
• 2 eggs
• 1/2 cup cottage cheese (low-fat, smooth)
• 1 egg
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• 1 tbsp cinnamon
• 1/2 cup powdered sugar
• 1/2 tbsp butter (melted)
• 1/2 tsp vanilla extract
• 1 tbsp milk

Instructions

1. Preheat the oven to 350F and spray a loaf pan with oil.
2. In a medium bowl, combine mashed bananas, almond butter, eggs, and baking powder. Mix well to form batter.
3. In another bowl, combine cottage cheese, egg, maple syrup, cornstarch, and cinnamon. Mix well.
4. Pour half of the banana batter into the loaf pan and level it out. Then, add a cinnamon swirl layer on top and level it out. Finally, cover with the remaining batter.
5. Take a knife and pass it through the middle of the batter a couple times, we want the middle layer of cinnamon swirl to shift between the layers a little bit.
6. Now, level the top layer and bake the bread in the oven for 45-50 minutes. Cover with foil after 20-25 minutes so the top of the banana bread doesn’t burn.
7. While the banana bread is baking, combine all of the vanilla icing ingredients.
8. When the banana bread has baked, let it cool down before drizzling it with vanilla icing and then slicing.

7. Carrot Cake Protein Scones with Greek Yogurt

Carrot Cake Protein Scones with Greek Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

Tender, high-protein carrot cake scones made with Greek yogurt and topped with velvety cream cheese glaze. 12g of protein per scone and all the carrot cake flavors!

Ingredients

• 2 cups all-purpose flour
• ½ cup vanilla protein powder
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1/4 tsp salt
• 1 egg
• ¼ cup honey
• 1 cup thick Greek yogurt
• 1 tsp pure vanilla extract
• ½ cup carrots (grated)
• 1/3 cup butter (cold)
• 3 tbsp milk
• 1 tbsp cream cheese (softened)
• 1 tbsp unsalted butter (softened)
• 2 tbsp heavy cream
• ¼ cup powdered sugar

Instructions

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, vanilla protein powder, baking powder, cinnamon, nutmeg, and salt.
3. In a medium bowl, mix together egg, honey, Greek yogurt and vanilla extract. Mix them well together.
4. Add the carrots to the wet ingredients and mix.
5. Now, pour the wet ingredients into the large bowl with flour and mix until thick dough forms. It might be a little crumbly, that’s fine.
6. Finally, grate the cold butter and knead it into the dough.
7. Form a large ball of dough and place it on a floured surface. Roll the dough with the pin until it’s 8 inches wide.
8. Cut the dough into 8 triangles using a knife.
9. Place each piece onto the baking sheet, spacing them out.
10. Brush the scones with milk and bake in the oven for 18-20 minutes.
11. While the scones are baking, whisk together all the cream cheese glazing ingredients.
12. Once the scones are ready, remove them from the oven, let them cool down a little bit, and drizzle with cream cheese glazing.

8. Protein Muffins

Protein Muffins (Low-Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’11’, ’11 muffins’]

These Low-Carb Protein Muffins are fluffy, moist chocolate muffins packed with 10 grams of protein, no sugar or gluten, and guarantee to keep you full for hours.

Ingredients

• 3 large Eggs
• 1/2 cup Erythritol
• 1/2 cup Greek Yogurt
• 1/2 cup Peanut Butter (or almond butter)
• 1/3 cup Almond Flour
• 1 teaspoon Vanilla Extract
• 1/2 cup Chocolate Protein Powder (must be pea protein isolate powder or whey protein powder, not Collagen protein powder)
• 2 teaspoons Baking Powder
• 3 tablespoons Cocoa Powder
• 1/4 teaspoon Salt
• 4 tablespoons Unsweetened Almond Milk
• 1/2 cup Sugar-Free Chocolate Chips (- optional)

Instructions

1. Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners – I made only 11 muffins with this recipe. Spray cooking oil in each. Set aside.
2. In a large bowl, whisk the wet ingredients: eggs, yogurt, almond milk, peanut butter, and vanilla extract until smooth.
3. Whisk in dry ingredients: almond flour, chocolate pea isolate protein powder, cocoa powder, salt, baking powder, and erythritol. The batter should be thick but not dry. If it looks dry and hard to stir, whisk in extra tablespoons of almond milk.
4. Fold in chocolate chips if used and stir to incorporate.
5. Fill the 11 muffin liners evenly and bake in the center rack of the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
6. Cool down on a rack for an hour.

9. Cottage Cheese Pumpkin Bread

Cottage Cheese Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT180M · Yield: [’10’, ’10 slices’]

Cottage Cheese Pumpkin Bread loaded with pumpkin spice and chocolate chips, topped with creamy cottage cheese frosting, and packing 12 grams of protein per slice!

Ingredients

• 1 large egg
• 1 cup cottage cheese
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup or honey
• 3 tablespoons any mild oil (I used avocado oil)
• 1 teaspoon pure vanilla extract
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1/2 cup mini chocolate chips
• Cooking spray (I use Misto)
• 1 cup cottage cheese
• 2 tablespoons cream cheese
• 3 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375 degrees F. Line loaf pan with parchment paper and spray with cooking spray. Set aside.
2. In a blender, add egg, cottage cheese, pumpkin puree, maple syrup, oil, vanilla extract, pumpkin pie spice, cinnamon, baking powder and baking soda. Blend until smooth.
3. Pour into a large mixing bowl, add flour and gently mix just until combined. Add chocolate chips and give a few stirs to incorporate.
4. Transfer the mixture into the prepared loaf pan. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean.
5. Remove from the oven. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
6. While bread is cooling, make the frosting. Add the cottage cheese to a fine-mesh sieve or strainer set over a bowl. Let it drain for 20 minutes to remove excess liquid.
7. Once drained, add the cottage cheese to a food processor along with cream cheese, powdered sugar, and vanilla extract. Blend until smooth. Transfer into a bowl and refrigerate for 30 minutes or until it firms up.
8. Top the cooled pumpkin bread with the prepared cottage cheese frosting. Slice into 10 slices and serve.

10. Lemon Almond Cottage Cheese Cake

Lemon Almond Cottage Cheese Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT130M · Yield: [’10’, ’10 slices’]

A moist, protein-rich cottage cheese cake with bright lemon and nutty almond flavors. This gluten-free dessert is surprisingly creamy and delicious, perfect for a guilt-free treat! 12g of protein per slice and naturally gluten-free!

Ingredients

• 3/4 cup whole cane sugar
• 1/2 cup unsalted butter (room temperature)
• 1/4 tsp sea salt
• 4 large eggs (at room temperature)
• 1 1/4 cups cottage cheese (blended)
• 1 1/2 tsp vanilla extract
• Grated zest of 1 lemon
• Juice of half a lemon
• 2 cups almond flour
• 1 tsp baking powder
• 1/2 cup sliced almonds
• Powdered sugar

Instructions

1. Preheat the oven to 325F. Line an 8-inch springform with parchment paper, grease it, and dust it with almond flour.
2. In a medium bowl, add in cane sugar, butter and sea salt. Mix all of the ingredients together using a hand mixer until it’s light and fluffy. Should take around 4 minutes.
3. Crack the eggs and beat them with the butter using the mixer.
4. Then, add cottage cheese, vanilla extract, lemon zest and lemon juice. Using a hand mixer mix for another minute.
5. Now, slowly add in the almond flour with baking powder and mix on a slower setting until a consistent batter is formed.
6. Pour the batter into the springform, smooth it out on the top, and cover with sliced almonds.
7. Bake in the oven for 55-60 minutes. If the top of the cake is browning up too much, cover with foil midway.
8. Let it cool down for 1 hour inside the form before serving.
9. Optional: dust with powdered sugar before serving.

11. Flourless Protein Banana Bread

Flourless Protein Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

This flourless protein banana bread recipe is gluten-free and made with wholesome ingredients for a healthy dessert or snack.

Ingredients

• 3 ripe bananas (mashed)
• 1 1/2 cups peanut butter powder (divided)
• 2/3 cup oat milk
• 2 eggs
• 1 tsp baking powder
• 1/4 cup almond flakes
• 2 tbsp poppy seeds
• 1 tsp poppy seeds

Instructions

1. Preheat the oven to 350F. Spray a loaf tin (I used 4’’x9’’) with cooking oil.
2. Combine 1 cup of peanut butter powder with oat milk in a medium bowl.
3. In a large bowl, mix mashed bananas, peanut butter mixture, eggs, and baking powder until a smooth batter forms.
4. Add in the remaining ½ cup of peanut butter powder into the batter and give it a good mix, the batter should thicken up.
5. Now, fold in almond flakes and poppy seeds.
6. Pour the batter into the loaf tin and sprinkle some poppy seeds on top.
7. Bake for 50-55 minutes total. After about 20 minutes of baking, cover the loaf tin with foil to prevent the top from burning. Let it cool before slicing and serving.

12. Apple Chai Protein Scones

Apple Chai Protein Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT53M · Yield: [‘8’, ‘8 scones’]

Soft, protein-rich scones that blend sweet apples with warming chai spices. Perfect for cozy mornings or snacks, they capture the comforting flavors of chai tea in a simple, delicious baked treat!

Ingredients

• 2 cups all-purpose flour
• ½ cup vanilla protein powder
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
• 1/4 tsp salt
• 1 cup thick Greek yogurt
• ¼ cup maple syrup
• 1 tsp pure vanilla extract
• ½ cup apples (grated)
• 1/3 cup butter (cold)
• 1 egg
• 1 tsp water
• 2 tbsp butter (melted)
• 1 tbsp thick Greek yogurt
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, vanilla protein powder, baking powder, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
3. In a medium bowl, mix together Greek yogurt, honey, vanilla extract, and grated apples.
4. Add the wet ingredients into the dry ones and mix with a spatula to combine. You’ll form a pretty sticky dough.
5. Now, grate in the cold butter, part by part, kneading the dough so the butter spreads around.
6. Form a large ball of the sticky dough. Then, flour the kitchen counter and place the dough on it, covering both sides with flour.
7. Roll the dough with a rolling pin until it’s 7 inches wide.
8. Cut the dough into 8 triangles using a knife. Place each scone on the parchment paper.
9. Whisk together the egg with water, and brush the scones with the egg wash.
10. Bake in the oven for 18-20 minutes.
11. While the scones are baking, combine melted butter, Greek yogurt, and powdered sugar to form a glaze.
12. Once the scones are done, let them cool down for 10 minutes and drizzle them with the glazing.

13. Cottage Cheese Apple Zucchini Cake

Cottage Cheese Apple Zucchini Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT85M · Yield: [’10’, ’10 slices’]

A moist, protein-packed cake featuring cottage cheese, apples, and zucchini with warm cinnamon spices. Gluten-free and low-carb, it’s the perfect guilt-free afternoon treat with your coffee.

Ingredients

• 1 cup grated zucchini (all juices squeezed out)
• 1 cup cottage cheese (blended)
• 3 large eggs
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 cups almond flour
• ½ large apple (diced)

Instructions

1. Preheat the oven to 350F and line a loaf pan with parchment paper.
2. Grate the zucchini, squeeze out the liquids as well as you can in smaller batches, and pack a cup with it. Now, you have your measurement for zucchini ready.
3. In a large bowl, mix together grated zucchini, cottage cheese, eggs, maple syrup, vanilla extract, cinnamon, baking powder, and baking soda.
4. Add in the almond flour slowly and mix gently to combine.
5. Pour the batter into the loaf pan, level it out, and top up with diced apple.
6. Bake in the oven for 50 minutes. Check with a toothpick, if it doesn’t come out clean, bake it for another 5-10 minutes.
7. Let it cool down inside the loaf pan and serve sliced.

14. Mini Pepper Nachos

Mini Pepper Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT12M · Total: PT25M · Yield: [‘6’, ‘6 small plates’]

Bite-sized and bursting with flavor, these mini pepper nachos are a perfect healthy snack or appetizer for any occasion. Low carb, high protein and gluten-free!

Ingredients

• 26 mini peppers
• 1/2 lb Lean ground beef
• 6 tbsp salsa
• Salt and black pepper (to taste)
• 1 cup mature cheddar (shredded)
• 1/2 cup cherry tomatoes (diced)
• 1 avocado (diced)
• Green onion (chopped)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F.
2. Cut off the stems of the mini peppers and cut them in half lengthwise. Remove the seeds and white veins.
3. Brown up your ground beef. It will take about 5-6 minutes. Remove the liquids from the pan. Add salsa to the beef and mix it in.
4. Spray a baking sheet with oil and cover with halved peppers.
5. Fill each pepper with the beef mixture, salt and pepper to taste. Cover with cheddar and bake in the oven until the cheese has melted. It will take 5-7 minutes.
6. Sprinkle with tomatoes, avocado, green onion, and fresh parsley.
7. Enjoy while still warm.

15. Ham Roll Ups

Ham Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 roll ups’]

Ham roll ups are a quick keto and high protein snack you can assemble in 5 minutes. It’s a great party appetizer or meal prep idea when you’re on a low carb diet. They’re flavorful, refreshing, and filling.

Ingredients

• 12 slices of ham (250g)
• 6 slices of mature cheddar
• 1 tbsp Yellow mustard
• Lettuce (shredded)
• 1 pickle
• Half a tomato

Instructions

1. Put two slices of ham on top of each other. Lay a slice of cheddar.
2. Cover it with a very thin layer of mustard, then add a little bit of shredded lettuce to the bottom of the ham. Then, a few thin slices of dill pickle and a thin slice of tomato. Make sure all of these are on one side of the ham.
3. Roll the ham, starting with the side with all the ingredients. Secure with a toothpick.

16. Greek Yogurt Protein Muffins

Greek Yogurt Protein Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’, ’12 muffins’]

These Greek Yogurt Protein Muffins are a cross between a flan and a muffin. They are healthy low-calorie protein muffins using Greek yogurt.

Ingredients

• 1 1/4 cup Greek Yogurt ((note 1))
• 4 large Eggs ((note 2))
• 1/4 cup Light Olive Oil ((note 3))
• 3/4 cup Vanilla Protein Powder (71g (note 4))
• 1 cup Almond Flour ((note 5))
• 2 teaspoons Baking Powder
• 1 cup Blueberries ((note 6))
• 1/3 cup Granulated Sweetener (optional (note 7))

Instructions

1. Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Lightly oil the paper with cooking oil spray.
2. In a mixing bowl, whisk Greek yogurt, eggs, and olive oil until smooth.
3. Add vanilla protein powder, baking powder, almond flour and use a rubber spatula to stir and form a smooth muffin batter.
4. Fold in blueberries and stir to combine.
5. Divide the batter into the 12 muffin holes.
6. Bake the muffins on the center rack of the oven for 25-30 minutes at 350 °F (180 °C) until golden brown on top and a pick inserted in the center of the muffin comes out clean. Cover the pan with a piece of foil if the top browns too fast.
7. Let them cool down for 10 minutes in the pan, then on a cooling rack for 3 hours. The bottom looks soft and wet, so give the muffins time to firm up at room temperature without touching them. Then pop them for 1 hour in the fridge for the best texture.

17. High Protein Sun-Dried Tomato Biscuits

High Protein Sun-Dried Tomato Biscuits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT40M · Yield: [’12’, ’12 biscuits’]

Mediterranean-inspired biscuits loaded with sun-dried tomatoes, spinach, and cheese. Made with cottage cheese and almond flour, these gluten-free, high-protein sun-dried tomato biscuits are perfect for meal prep and easy snacking.

Ingredients

• 2 tsp olive oil
• 1/2 red onion (finely chopped)
• 2 handfuls baby spinach (roughly chopped)
• 1 garlic clove (minced)
• 6 eggs (lightly beaten)
• 1/2 cup sun-dried tomatoes (rinsed and chopped)
• 1/2 cup cottage cheese
• 1 1/2 cups almond flour
• 1 cup oat flour
• 1/2 tsp baking powder
• Salt (to taste)
• Black pepper (to taste)
• 1/2 cup shredded mozzarella
• 1/4 cup shredded Parmesan

Instructions

1. Preheat the oven to 375F. Line a baking sheet with parchment paper.
2. Add olive oil to a skillet and heat over medium-high heat. Add red onion, spinach and garlic clove. Cook for about 1 minute until the spinach wilts. Transfer the cooked mixture onto a piece of paper towel.
3. In a large bowl, combine eggs with sun-dried tomatoes and cottage cheese. Transfer the cooked onion mixture from the towel into the bowl and mix.
4. Now, add in the almond flour, oat flour, baking powder, salt, and black pepper. Mix well to combine.
5. Finally, add in the shredded mozzarella and Parmesan. Mix well.
6. Transfer the thick batter onto the baking sheet, forming biscuits each around 1/4 cup in size. It should be 12-14 biscuits in total.
7. Bake in the oven for 20-23 minutes until slightly golden on top. Remove from the oven, let them cool down on a cooling rack, and serve immediately.

18. Brownie Baked Oats

Brownie Baked Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 squares’]

Rich, fudgy chocolate brownie baked oats with natural sweeteners. This gluten-free, high-protein treat works perfectly as a quick breakfast or guilt-free dessert for chocolate lovers.

Ingredients

• 2 large bananas (mashed)
• ¼ cup apple sauce
• 1 cup milk of choice
• 2 tbsp maple syrup
• 2 cups rolled oats
• 1/4 cup vanilla protein powder
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 cup walnuts
• 1/4 cup dark chocolate (chopped)
• Greek yogurt
• Raspberries

Instructions

1. Preheat the oven to 360F and spray an oven-safe glass meal prep container with oil. I used 5’’x8’’.
2. Combine all of the ingredients in a larger bowl except for dark chocolate, Greek yogurt, and raspberries.
3. Add the mixture into the glass container, level it out. Top up with chopped dark chocolate.
4. Bake in the oven for 30 minutes. Let it cool down before serving with Greek yogurt and raspberries.

19. Protein Mug Cake

Chocolate Protein Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT2M · Total: PT4M · Yield: [‘1’]

Indulge guilt-free with our decadent chocolate protein mug cake, a rich and satisfying treat that packs a protein punch in every delightful, single-serving bite

Ingredients

• 1 large egg (beaten)
• 1 tablespoon Superfine Blanched Almond Flour
• 1 tablespoon coconut flour
• 2 tablespoons Chocolate protein powder
• 1 teaspoon pure vanilla extract
• 1 tablespoon B grade maple syrup
• 2 tablespoons milk of choice

Instructions

1. In a microwave-safe mug, thoroughly beat the egg.
2. Add coconut, almond flour, and chocolate protein powder to the mug, mixing well with a fork.
3. Incorporate the remaining ingredients.
4. Microwave the mixture for 1 1/2 to 2 minutes until set;

20. Strawberry Jam Protein Muffins

Strawberry Jam Vegan Protein Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [’12’]

Strawberry Jam Vegan Protein Muffins are protein rich and guilt-free sweet treats that serves for a healthy breakfast too. These super nutritious muffins serve amazingly well as pre-workout snacks too.

Ingredients

• 2 cups chopped starwberries
• 2 tbsp chia seeds
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 1 1/2 cups almond flour
• 1/4 cups whole ground flax seed meal
• 3/4 cups hemp seeds
• 1 tsp baking soda
• 1/4 tsp salt
• 2 whole banana ((peeled and mashed))
• 1/2 cup chopped starwberries

Instructions

1. In a nonstick saucepan combine all the ingredients of the strawberry jam and cook on medium flame for 3-4 minutes or until strawberries soften. Lower the flame and mash strawberries with a food masher. Let it cook for 1 minute again on a medium flame and turn off the flame. Let it cool completely. The jam will thicken and become sticky.
2. Preheat oven at 350 degree Fahrenheit and prepare a muffin tray with muffin liners.
3. In a large mixing bowl combine almond flour, flax seed meal, hemp seeds, baking soda and salt. Mix very well until no lumps are left.
4. Now, fold in strawberry jam and mashed banana into the dry ingredients. Mix it with the spatula until all the ingredients are well combined.
5. Lastly, fold in chopped strawberries and mix gently.
6. With the help of an ice cream scoop drop the muffin batter into each muffin liner placed in the muffin tray.
7. Place the muffin tray at the bottom rack of the oven and bake it for 35 – 37 minutes or until the tester comes out clean.
8. Take the tray out of the oven and let it cool completely. 

21. Chicken Salad Bites

Chicken Salad Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 3-bite servings’]

Refreshing, filling, a little sharp, and savory. The bites offer a nice combination of chicken, cream, and veggies. High protein, low-carb, low-calorie and gluten-free. Ready in just 20 minutes!

Ingredients

• 1 English cucumber (cut into thick slices)
• 4 tbsp cream cheese
• 2 tbsp sour cream
• 4 tbsp red hot sauce
• 2 cups cooked chicken breast (shredded)
• 1/3 cup diced celery
• 3 tbsp crumbled blue cheese
• 2 scallions (sliced)
• Salt and black pepper (to taste)
• Fresh dill (chopped)

Instructions

1. In a large bowl, combine cream cheese, sour cream, and hot sauce.
2. Add in the shredded chicken, celery, blue cheese, scallions, salt, and black pepper and combine well.
3. Slice the English cucumber into thick slices. It should be a total of about 18 slices.
4. Place 1 tablespoon of chicken salad per cucumber slice.
5. Garnish with dill before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.