21 Summer High Protein Snacks to Build Muscle

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. 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.

2. Tuna Cucumber Boats

Tuna Cucumber Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 tuna boats’]

These tuna boats are savory, salty and creamy snack with just the right amount of refreshing crunch. Perfect as an appetizer or a snack. Low calorie, low carb, high-protein (21g) and gluten-free.

Ingredients

• 4 medium cucumbers (washed and dried)
• 4 5 oz cans wild tuna (drained)
• 4 stalks celery (finely diced)
• 1/2 large yellow onion (finely diced)
• 1 cup plain Greek yogurt
• 2 tsp French mustard (choose gluten-free for gluten-free version)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp fresh dill (finely chopped)
• Green onion (sliced)

Instructions

1. In a bowl, add the tuna. Make sure you drain it first. Using a fork, mash it as finely as possible.
2. Add in the celery, onion, Greek yogurt, French mustard, salt, black pepper and dill. Combine well.
3. Slice the cucumbers in the middle lengthwise. With a spoon, scoop out some of the insides of the cucumber to make space for the tuna mixture.
4. Scoop the tuna mixture onto the cucumbers. Garnish with chopped green onion.

3. High Protein Cinnamon Rolls

High Protein Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 small cinnamon rolls’]

Fluffy cinnamon rolls packed with 8 grams of protein each, made with Greek yogurt and cottage cheese. A healthy, sweet treat perfect for high-protein breakfast or snack

Ingredients

• 1 ¼ cups all-purpose flour
• 1.5 tsp baking powder
• 3/4 cup cottage cheese (blended)
• ¼ cup Greek yogurt
• 2 tbsp maple syrup
• ¼ cup light brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp protein powder
• 2 tbsp cream cheese
• ¼ cup Greek yogurt
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350F. Line a meal prep container that’s oven safe with parchment paper.
2. In a medium or large bowl, mix flour and baking powder together. Then add in cottage cheese, Greek yogurt and maple syrup. Mix with a spoon to combine and once the dough is thick enough, use your hands to form a bowl. The dough will still be slightly sticky.
3. Sprinkle flour all over the surface and place your dough on it. Sprinkle some flour on top and start rolling to create a rectangular shape, about 7’’x12’’ in size.

Filling

1. In a small bowl, combine brown sugar, ground cinnamon, and protein powder.
2. Cover the rolled-out dough with the filling mixture and tightly roll up the dough into a log.
3. Using a floss or a thread, cut the log into 8 rolls that are around 1.5 inches thick.
4. Now dip your fingers in water and trace along the sides of the rolls, pinching where needed to make sure the rolls don’t open up when being baked. Make sure the sides are sealed well.
5. Place them in the meal prep container and bake in the oven for 20-22 minutes.

Frosting

1. While cinnamon rolls are baking, make the frosting by mixing cream cheese, Greek yogurt, and maple syrup.
2. Once the rolls are baked, remove them from the oven, let them cool down a little bit, and cover with the frosting. Serve immediately.

4. Cottage Cheese Chips

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT50M · Yield: [’10’, ’10 chips’]

These cottage cheese chips are savory, crispy and crunchy. High in protein, low-carb and gluten-free.

Ingredients

• 1 cup cottage cheese
• ¼ cup cheddar cheese (shredded)
• 2 tbsp Everything Bagel seasoning

Instructions

1. Preheat the oven to 375F. Line a large baking sheet with parchment paper.
2. Place 1.5 tbsp cottage cheese on the baking sheet and flatten with a spoon.
3. Sprinkle around 1 tsp of shredded cheddar cheese on each portion of cottage cheese.
4. Sprinkle with Everything Bagel seasoning.
5. Bake for 30-35 minutes until edges are dark brown and crispy.
6. Once the chips are done, remove them from the oven and let them cool completely. Once they’re cool, they’ll be crispy and will have a nice crunch to them.

5. 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.

6. Spicy Roasted Chickpeas

Spicy Roasted Chickpeas (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT110M · Yield: [‘6’, ‘6 small bowls’]

These vegan spicy roasted chickpeas are high in protein naturally. It’s a healthy snack that’s crunchy, spicy, and flavorful! Also, very easy to make and requires only 5 minutes of prep time.

Ingredients

• 14 oz can of chickpeas (400g)
• ¼ tsp hot chili powder
• ¼ tsp ground cumin
• ¼ tsp garlic powder
• ½ tsp paprika
• ¼ tsp curry powder
• Pinch of salt
• Olive oil spray

Instructions

1. Preheat the oven to 375F (190 C). Drain the cans and dry out the chickpeas with a kitchen towel. Spread them over a large plate and let them dry out naturally for an hour or so.
2. Roast them in the oven for 35-45 minutes. Stir in between for 1-2 times to make sure the chickpeas don’t burn. If they start burning, just take them out of the oven.The chickpeas should be dry and crunchy.
3. Mix all the spices. Once out of the over, spray the chickpeas with olive oil and toss them into the bowl with all the spices while they’re hot.

7. Flourless Cottage Cheese Brownies

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 brownies’]

Make these rich, fudgy flourless cottage cheese brownies in 20 minutes! A high-protein, low-calorie gluten-free dessert that’s healthy and satisfying.

Ingredients

• 1 egg
• 1 banana (mashed)
• ½ cup cottage cheese (low fat, blended)
• 2 tbsp honey
• ½ cup cocoa powder
• ½ tsp baking powder
• Almond flakes
• Sea salt flakes

Instructions

1. Preheat the oven to 350F and cover an oven-safe meal prep container (I used 5’’x5’’) with oil or butter.
2. In a bowl, mix together egg, mashed banana, cottage cheese, and honey until one smooth texture.
3. Add cocoa and baking powder into the bowl and combine all of the ingredients well until you form one smooth batter.
4. Transfer the batter to the meal prep container and level it out. Sprinkle with almond flakes.
5. Bake in the oven for 15-18 minutes. Let it cool down, and then cover it with sea salt flakes. Slice and serve, and store in the fridge.

8. Greek Yogurt Blondie Brownies

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT60M · Yield: [‘9’, ‘9 squares’]

Rich, fudgy chocolate swirled with sweet peanut butter blondie. High-protein, gluten-free dessert that’s easy to make and absolutely irresistible!

Ingredients

• 1 ¼ cups thick Greek yogurt (divided)
• ½ cup maple syrup
• ⅓ cup crunchy peanut butter
• 1 cup oat flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup cocoa powder
• ¼ cup dark chocolate (chopped)

Instructions

1. Preheat the oven to 350F or 320F fan. Prepare a square baking dish, I used 8’’x8’’ and line it with parchment paper.
2. In a medium bowl, combine 1 cup of Greek yogurt with maple syrup and peanut butter.
3. Now, sift the oat flour and baking powder into the wet ingredients and mix throughout to combine and form a thicker batter. Add in the salt and mix it in.
4. Take 2/3 of the batter and add cocoa powder and leftover ¼ cup Greek yogurt to it. Add a splash of milk if the mixture is way too thick.
5. Add chopped chocolate to the remaining 1/3 of the batter. Combine them lightly. Leave a little bit of chocolate to sprinkle on the top of the brownie.
6. Cover the bottom of the baking dish with cocoa batter and level it out. Then, cover with the light batter and level it out. Use a knife to create a marble effect and then sprinkle with the remaining chopped chocolate.
7. Bake in the oven for 30 minutes. Remove and let it cool down inside the baking dish before slicing.

9. Flourless Protein Lemon Cake

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

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT205M · Yield: [’10’, ’10 slices’]

Bright, zesty lemon cake with a creamy cheesecake-like texture. High in protein, low calorie, gluten free, this flourless dessert is so delicious no one will guess it’s healthy, perfect guilt-free indulgence!

Ingredients

• 6 medium eggs
• 3 cups unsweetened Greek yogurt (low-fat)
• 1 cup powdered sugar
• 1 cup cornstarch
• 1 lemon (zested and juiced)

Instructions

1. Preheat the oven to 340F. Cover the 8-inch springform cake form with parchment paper.
2. In a large bowl, whisk eggs, add Greek yogurt, and whisk the ingredients together, then sift powdered sugar and cornstarch into the bowl. Whisk all the ingredients together.
3. Grate the zest of 1 lemon into the bowl and squeeze the juice into the bowl. Whisk to combine
4. Pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the temperature to 350F and bake for another 20 minutes until the sides of the cake turn golden brown.
5. Let the cake cool down inside the form for 2 hours, sprinkle with some lemon zest for extra flavor, and slice to serve. Afterward, store in the fridge covered.

10. 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.

11. Raspberry Chia Pudding with Cottage Cheese

Raspberry Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 small glasses or jars’]

This raspberry chia pudding is sweet, creamy, and tangy. Low-carb, high-protein and totally gluten-free.

Ingredients

• 1/4 cup chia seeds
• 1/2 cup cottage cheese
• 1/2 cup milk
• 1 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1 pinch salt
• 1 cup raspberries (frozen or fresh)
• 1 tbsp water
• Almond flakes

Instructions

1. Combine chia seeds, cottage cheese, milk, maple syrup, vanilla extra, and salt in a bowl. Cover the bowl and refrigerate for at least 2 hours or overnight,
2. Add raspberries and water to a saucepan, heat it up on medium-high heat, and cook for about 5 minutes, mashing the raspberries. Add more water if needed. Remove from the heat and let it cool down.
3. Separate the pudding into 2 glasses, pour over the raspberry sauce, and top up with almond flakes.

12. Cottage Cheese Almond Flour Cookies

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT40M · Yield: [’14’, ’14 cookies’]

Soft, chewy chocolate chip cookies with nutty vanilla flavor. Made with cottage cheese and almond flour, they’re high in protein and gluten-free, proof that sweet and healthy can go together!

Ingredients

• 1 cup cottage cheese (I used 4%)
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil (melted)
• 1 ½ cup almond flour (finely sifted)
• ½ cup vanilla protein powder
• ½ dark cup chocolate chips

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Add cottage cheese, maple syrup, vanilla extract, and coconut oil to a blender and blend until smooth.
3. In a medium bowl, combine almond flour and vanilla protein powder.
4. Combine wet and dry ingredients with a silicone spatula. Finally, fold the chocolate chips in.
5. Then, use a 2 tbsp cookie scoop and scoop the dough onto the baking sheet. Flatten the cookies with a spoon or fingers; they won’t change much in shape.
6. Bake in the oven for 15-17 minutes until the cookies are slightly golden on the edges. Transfer onto the cooling rack and let them cool down before serving.

13. Cottage Cheese Protein Banana Bread

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT70M · Yield: [’10’, ’10 slices’]

Moist banana bread loaded with juicy blueberries and protein-rich cottage cheese. This gluten-free, refined sugar-free loaf is perfect for healthy baking and using up ripe bananas.

Ingredients

• 2 ripe bananas (mashed)
• 3 medium eggs
• 1/2 cup cottage cheese (blended)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1 tsp cardamom
• 1 cup + a few blueberries

Instructions

1. Preheat the oven to 350F. Line a loaf pan with parchment paper and grease it.
2. In a large bowl, mix together mashed bananas, eggs, cottage cheese, maple syrup, and vanilla extract.
3. In a smaller bowl, combine almond flour, baking soda, and cardamom.
4. Add the almond flour mixture to the wet ingredients, and mix until fully combined.
5. Finally, fold in 1 cup of blueberries.
6. Pour the batter into the loaf pan and top up the bread with a few blueberries, spread them evenly to prevent the top from sinking in from the blueberries.
7. Bake in the oven for 50 minutes. Cover with aluminum foil after 30 minutes to prevent the top from burning.
8. Remove from the oven, allow the bread to cool down and serve.

14. Ham Roll Ups with Cream Cheese

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 roll ups’]

These keto ham rolls ups are a perfect cold lunch when you’re on a keto diet. Easy to meal prep, creamy and flavorful!

Ingredients

• 12 slices of ham
• 4 tbsp cream cheese
• 4 tbsp Cheddar cheese (grated)
• 1 tsp Worcestershire sauce
• 2 green onions (finely sliced)
• a pinch of salt
• a pinch of black pepper

Instructions

1. 1 portion: 3 rolls
2. Mix cream cheese, cheddar cheese, Worcestershire sauce, green onions, and salt with black pepper.
3. Spread each slice of ham with the mixture. Roll up and secure with a toothpick if necessary.

15. Ham and Cheese Scones

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

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 scones’]

These ham and cheese scones are high in protein, packing over 15 grams of protein per serving, making them a satisfying and hearty treat!

Ingredients

• 2 1/2 cups all-purpose flour
• 1/3 cup light brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1/2 cup plain Greek yogurt (full fat)
• 2 tbsp milk
• 1 stick (4 oz unsalted butter, very cold)
• 1 cup shredded cheddar cheese
• 1/2 cup diced ham
• 1/3 cup chopped green onion

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the stick of butter in the freezer for 10 minutes.
2. In a large bowl, combine all-purpose flour, brown sugar, salt, black pepper, baking powder, and baking soda.
3. In a small bowl, whisk the egg. Add in Greek yogurt and milk, whisk to combine.
4. Pour the wet ingredients into the large bowl with the dry ingredients, and mix to combine with a rubber spatula.
5. Now, remove the butter from the freezer and grate it into the dough, and knead it to spread it around.
6. Finally, fold in cheddar cheese, ham, and green onion gently into the shaggy dough. Use a rubber spatula.
7. Place your shaggy dough on a floured surface. Cover both sides of the dough with flour and form an 8-inch circle with your hands. Cut the dough into 8 triangles and carefully transfer them onto the baking sheet.
8. Bake for 18-20 minutes until the scones turn light golden.
9. Let them cool down for 5 minutes on the baking sheet and serve warm.

16. Protein Egg White Bites

Protein Egg White Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT50M · Yield: [’12’, ’12 bites’]

These high-protein egg white bites are a delicious, low-carb, low-calorie, and gluten-free snack or breakfast option. Made with creamy cottage cheese and fresh veggies, every bite is packed with flavor and a protein boost!

Ingredients

• 1 16 oz carton egg whites
• ½ cup cottage cheese
• ½ cup mozzarella cheese (shredded)
• ¼ cup Feta cheese (crumbled)
• ¼ tsp Sea salt
• ¼ tsp black pepper
• ¼ yellow onion (finely chopped)
• ½ red bell pepper (diced)
• ⅓ cup spinach (finely chopped)

Instructions

1. Preheat the oven to 350F. Spray a 12-cavity muffin pan with oil.
2. Add egg whites, cottage cheese, mozzarella cheese, feta cheese, salt, and black pepper to a blender. Pulse for around 30s until the mixture is relatively smooth.
3. In a small mixing bowl, combine onion, red bell pepper, and spinach.
4. Now, add and divide the vegetable mixture between the 12 muffin cups.
5. Cover with the egg blend, filling up each muffin cup so they’re around 3/4 full.
6. Place your muffin pan on a baking sheet. Fill the baking sheet with about 1 inch of boiling water.
7. Transfer the baking sheet to the oven and bake for 30-35 minutes.
8. Remove from the oven and let the egg whites cool down inside the muffin pan for around 5 minutes before removing. They will still be hot but much more manageable for removal.

17. Protein Brownies

Healthiest Protein Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘9’, ‘9 squares’]

These protein brownies are sweet, fudgy and soft. They have no added sugar, are high in protein, gluten-free, low-calorie, dairy-free and vegan.

Ingredients

• 4 ripe bananas (mashed)
• ¾ cup almond milk
• 2 tbsp cocoa powder
• 2 scoops protein powder
• 2 tbsp flaxseed powder
• 1 tsp baking powder

Instructions

1. Preheat the oven to 350F. Cover an 8’’x8’’ baking dish with parchment paper.
2. Pop bananas and almond milk into a blender and blend until one smooth texture.
3. Pour the mixture into a bowl and add in cocoa powder, protein powder, flaxseed powder and baking powder.
4. Combine all of the ingredients well to create smooth batter.
5. Transfer the batter into the baking sheet, level it out.
6. Bake in the oven for 30 minutes until fully baked.

18. Flourless Protein Cottage Cheese Cloud Bread

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 cloud breads’]

Light, fluffy cottage cheese cloud bread with tangy blueberries. This gluten-free, low-carb treat has just under 5g net carbs, perfect for low carb breakfasts, snacking and more.

Ingredients

• 3 large eggs (separated into whites and yolks)
• ½ cup cottage cheese (blended)
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
• 2 tbsp cornstarch
• ½ tsp salt
• 1 tsp honey
• ½ cup Fresh blueberries

Instructions

1. Preheat the oven to 300F. Line a baking sheet with parchment paper.
2. Separate the egg whites from egg yolks. In a large bowl, add egg whites and cream of tartar. Beat until stiff peaks of foam form.
3. In a smaller bowl, whisk together egg yolks, cottage cheese, vanilla extract, cornstarch, salt, and honey.
4. Gently fold the egg yolk mixture into the egg whites using a spatula. Be careful not to overmix to keep the batter light and airy.
5. Scoop the batter onto the baking sheet to shape bread clouds. Top them up with fresh blueberries.
6. Bake in the oven for 20-25 minutes until the bread turns golden and sets.
7. Let the bread cool down for a few minutes and transfer it to a wire rack.
8. Serve warm and feel free to spread some butter on top.

19. 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.

20. Broccoli Cheese Bites

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

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’30’, ’30 cheese bites’]

Broccoli cheese bites are vegetarian, gluten-free, and high in protein. It’s a kids-approved snack that goes amazing with ketchup or any other sauce. Most importantly, these bites are packed with plant-based protein.

Ingredients

• 15 oz can chickpeas (1 ½ cups)
• 1 ½ cups quinoa (cooked)
• 1 ½ cups chopped broccoli (boiled)
• 1 cup mature cheddar cheese (shredded)
• 2 tsp garlic powder
• 1 tsp thyme
• 1 tsp basil
• 1 tsp onion powder
• ½ tsp salt
• ½ black pepper
• ½ – 1 cup water

Instructions

1. Cook quinoa and boil broccoli.
2. Add all the ingredients into a food processor and blend until all the ingredients nicely combine, and there is one consistent texture. You might need to do it in batches, make sure each batch has cheese added to it, so it nicely binds all the ingredients.
3. Add some water to each batch to help the food processor pulse the ingredients better.
4. Preheat the oven to 350F (180C), line the baking tray with parchment paper and spray it with olive oil.
5. Take a little bit of mixture and form balls with your hands. Place each ball on the baking sheet and flatten them. Make sure you nicely form the bites. They should be of circular shape.
6. Before putting the tray into the oven, spray the cheese bites with more olive oil. Bake for 20-25 minutes until golden brown. Let them cool down before eating.

21. Frozen Yogurt Bark

Frozen Yogurt Bark is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT190M · Yield: [’20’, ’20 barks’]

Whip up a batch of our Frozen Yogurt Bark for a healthy, low-calorie, high protein and gluten-free snack! It’s naturally sweet, fruity, yummy and kid-approved!

Ingredients

• 2 ½ cups Greek yogurt (plain)
• 4 tbsp honey
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)
• 1 cup raspberries (fresh or frozen)
• ½ cup walnuts (chopped)

Instructions

1. In a bowl, combine Greek yogurt, honey and vanilla extract.
2. Cover a baking sheet with parchment paper.
3. Pour the Greek yogurt over the baking sheet and spread it out equally.
4. Cover with blueberries, raspberries and walnuts.
5. Keep in the freezer for about 3 hours. Then, take it out and cut it into rectangles or triangles. Do it as fast as possible to minimize melting. (check notes *)
6. Put it into food containers while still frozen and keep it in the freezer. (check notes **)

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.