20 High Protein Low Sugar Snacks

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. Cinnamon Roll Protein Scones

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

Recipe details: Prep: PT80M · Cook: PT16M · Yield: [‘8’, ‘8 scones’]

Cozy cinnamon roll flavors in a warm, protein-packed scone. Easy recipe perfect for a healthy and satisfying breakfast or snack!

Ingredients

• 1 egg
• 1/2 cup cottage cheese (blended)
• 2 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/2 cup protein powder
• 1/2 tsp salt
• 1 tbsp baking powder
• 3 tbsp light brown sugar
• 1/2 cup unsalted butter (cubed)
• 1 tbsp milk
• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tbsp ground cinnamon

Instructions

1. In a small bowl, whisk together egg, cottage cheese, and vanilla extract.
2. In a larger bowl, combine all-purpose flour, protein powder, baking powder, and light brown sugar.
3. Then, cube the butter and add it to the dry ingredients. Start working it with your fingers to make sure as much of the butter is covered with the flour mixture as possible.
4. Then, pour in the wet ingredients and combine the dough with your fingers. Roll it into a ball, it will be quite sticky.
5. Cover the counter with flour and place the dough on it. Roll with a floured rolling pin until the rectangle is 10’’ x 8’’. The dough might be quite sticky, just add a bit more of flour.
6. Add the butter to the small bowl and microwave for a few seconds until it melts. Mix it with brown sugar and cinnamon.
7. Cover the dough with the cinnamon filling, and spread it around as much as possible. Then, take the dough by the corners and roll it up into a tight cylinder.
8. Wrap the dough tightly with plastic wrap and place it in the freezer for 1 hour or in the fridge overnight.
9. Preheat the oven to 400F and place parchment paper on a baking sheet.
10. Take the dough out of the freezer or fridge, cut off the edges and cut it into 4 equal rectangles. Then cut each rectangle diagonally to form scones.
11. Place them on the baking sheet spacing them apart, brush them with milk and bake in the oven for 16-18 minutes.
12. Serve them warm.

2. Buffalo Cauliflower Bites

Buffalo Cauliflower Bites (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 small bowls’]

These buffalo cauliflower wings are yummy, strong in flavor, and easy to make. A perfect healthy snack for buffalo sauce lovers! Vegetarian and gluten-free.

Ingredients

• 1 large head cauliflower (cut into florets)
• 1 cup almond flour
• 2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 large egg
• 1/2 cup Buffalo sauce
• 1/4 cup olive oil

Instructions

1. Preheat the oven to 400F.
2. Cut your cauliflower head into florets.
3. In a large bowl, combine almond flour, garlic powder, sea salt, and black pepper.
4. Break an egg into another bowl and whisk it.
5. Add the cauliflower florets into the bowl with the egg and stir to fully coat the cauliflower.
6. Now, add the coated cauliflower into the other bowl with the almond flour mixture. Cover the bowl and shake until the cauliflower is fully coated.
7. Spread the cauliflower on a baking sheet and roast in the oven for 30 min.
8. Once fully cooked, transfer to a bowl.
9. Heat a mixture of buffalo sauce and olive oil in a microwave and pour over the cauliflower bites. Gently toss to coat.

3. Apple Pie Cottage Cheese Scones

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT50M · Yield: [‘8’, ‘8 scones’]

Soft, flaky scones with warm apple pie flavors and a protein boost from cottage cheese. Perfect for breakfast or an afternoon treat.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp nutmeg
• 1/4 tsp salt
• ¼ cup maple syrup
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• ½ cup apples (grated)
• 1/2 cup butter (cold)
• 1 egg
• 2 tbsp milk
• 6 tbsp 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, baking powder, cinnamon, cardamom, nutmeg, and salt.
3. In a medium bowl, mix together maple syrup, cottage cheese, pure vanilla extract, and grated apples.
4. Add wet ingredients to dry ones and mix until a thick dough forms. It will be dry and crumbly.
5. Now, grate the cold butter into the dough and knead it, spreading the butter throughout the dough. Form a ball.
6. Flour the counter in the kitchen, and place the ball on the counter. Roll with a rolling pin until the dough forms a circle 8 inches wide.
7. Cut the dough into 8 triangles using a knife.
8. Place the triangles onto the sheet, spacing them out.
9. In a small bowl, whisk the egg. Brush the egg all over the scones and bake in the oven for 18-20 minutes.
10. While the scones are baking, mix together the glazing: milk with powdered sugar.
11. Once the scones are ready, remove them from the oven, let them cool down and drizzle with glazing.

4. Lemon Poppy Seed Cottage Cheese Scones

Lemon Poppy Seed Cottage Cheese Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT16M · Cook: PT20M · Total: PT46M · Yield: [‘8’, ‘8 scones’]

These scones are bright, tangy, and with a hint of lemon and poppy seeds. They pack 8.9g of protein each and taste like heaven Perfect for your breakfast or Sunday brunch.

Ingredients

• 2 ¾ cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• ⅓ cup brown sugar
• 1 large egg
• 1 cup blended cottage cheese
• 3 tbsp fresh lemon juice
• 2 tsp lemon zest
• ½ cup unsalted butter (very cold)
• 3 tbsp poppy seeds
• 1 egg
• 1 tsp water
• 1 tbsp lemon juice
• 3 tbsp powdered sugar

Instructions

1. Preheat the oven to 400F. Line a large baking sheet with parchment paper. Place the butter in the freezer for about 10 minutes so it stays very cold.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, brown sugar, and poppy seeds.
3. In a separate bowl, whisk the egg. Add the blended cottage cheese, lemon juice, and lemon zest, mixing until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
5. Remove the butter from the freezer and grate it directly into the dough. Lightly knead just enough to distribute the butter evenly throughout.
6. Transfer the dough onto a lightly floured surface and form it into an 8-inch circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Whisk together the egg and water, then brush the tops of the scones.
8. Bake for 18–20 minutes, or until lightly golden on top. Let the scones cool slightly on a cooling rack.
9. Stir together lemon juice and powdered sugar until smooth. Drizzle over cooled scones before serving for extra lemon flavor.

5. 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.

6. Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [’15’, ’15 cookies’]

Craving cookies without the guilt? Try these flourless peanut butter cookies—low in carbs, high in protein, and naturally gluten-free.

Ingredients

• 1 cup crunchy or creamy peanut butter
• 2 tbsp honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup peanut butter powder
• 1/2 cup dark chocolate (chopped)
• 1 tsp coconut oil
• Flaky sea salt (optional)

Instructions

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine peanut butter, honey, egg, and vanilla extract.
3. Mix in peanut butter powder. The dough will be quite thick.
4. Scoop 1 tbsp-sized balls and roll them in your hands.
5. Place the balls on the baking sheet and press them with a fork to form cookies. The shape of the cookies won’t change so shape them as you like.
6. Bake in the oven for 8-10 minutes and then let them cool down on the baking sheet.
7. While the cookies are cooling, add chopped dark chocolate and coconut oil into a bowl. Pop into the microwave and heat up in 30s intervals, mix in between until the chocolate has completely melted.
8. Dip one side of the cookie and return them back onto the baking sheet, let the chocolate harden before sprinkle the cookies with sea salt and enjoy!

7. Flourless Matcha Banana Bread (No Added Sugar)

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

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

Savor the rich flavor of matcha and sweet bananas in this flourless matcha banana bread. Paleo-friendly, healthy and delicious!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 1 tsp baking powder
• 2 eggs
• 1 tbsp matcha powder
• 2 tbsp cold water
• Pecans (chopped)

Instructions

1. Preheat the oven to 350F. Spray a loaf pan with oil.
2. Add mashed bananas, peanut butter, baking powder, and eggs to a large bowl. Combine all of the ingredients to form a batter.
3. In a small bowl, combine matcha powder with cold water.
4. Transfer 1/3 of the batter into another smaller bowl and set it aside.
5. Now, add the matcha mixture into the original bowl and combine until the batter turns green.
6. Pour the green batter into the loaf pan, then cover with 1/3 of the batter that we’ve set aside.
7. Level out with a spoon and top up with chopped pecans.
8. Bake in the oven for 50 minutes. If you notice that the top of the bread is turning darker than it should, cover it with foil midway to prevent burning.
9. Let it cool down before slicing up and serving.

8. Chocolate Protein Cottage Cheese Scones

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT55M · Yield: [‘8’, ‘8 scones’]

Rich, moist chocolate scones that satisfy your sweet tooth in a healthy way. Chocolatey and protein-packed, they’re perfect for breakfast or snacking when you want chocolate without the guilt!

Ingredients

• 1 ½ cup all-purpose flour
• ½ cup vanilla protein powder (or all-purpose flour)
• ½ cup cacao powder
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/3 cup brown sugar
• 1 cup cottage cheese (blended)
• ½ cup unsalted butter (cold)
• 1 egg
• 1 tsp water
• 2 tbsp dark chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat the oven to 400F and cover a baking sheet with parchment paper.
2. In a large bowl, combine all-purpose flour, protein powder, cacao powder, baking soda, baking powder, and brown sugar.
3. Add in blended cottage cheese and mix with a spoon, you’ll end up with very crumbly, dry dough that cannot stick together.
4. Now, cut butter into small cubes and sprinkle them into the dough, spreading them all around, knead with your hands until it forms a ball of dough.
5. Add some flour to the counter, place the dough and roll it with a rolling pin until it forms a 7-inch wide circle.
6. Cut the dough into 8 triangles and place each piece on the baking sheet, leaving plenty of space in between.
7. In a small bowl, whisk the egg with water to create egg wash. Then, using a brush, cover each scone with the mixture.
8. Bake in the oven for 18-20 minutes and let them cool down before serving.
9. Add dark chocolate chips and coconut oil to a small bowl and microwave in 30s increments until the chocolate melts. Mix the ingredients and pour the chocolate over each scone to create the glazing.

9. Parmesan Cottage Cheese Scones

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

Recipe details: Prep: PT20M · Cook: PT22M · Total: PT52M · Yield: [‘8’, ‘8 scones’]

These savory parmesan cottage cheese scones are perfect for your breakfast or an afternoon treat. They give you 10 grams of protein per serving and are so buttery you’ll keep saying “just one more.”

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ⅔ cup Parmesan cheese (finely grated)
• 2 tbsp fresh rosemary (finely chopped)
• 1 tsp lemon zest (grated)
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup unsalted butter (very cold)
• ¾ cup cottage cheese (blended smooth)
• 2 tbsp liquid honey
• 2-4 tbsp of whole milk

Instructions

1. Heat the oven to 400F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, Parmesan, rosemary, lemon zest, salt, and pepper until evenly combined.
3. Grate the cold butter directly into the dry ingredients. Gently toss with your fingers until the butter is evenly dispersed and the dough is crumbly.
4. Combine blended cottage cheese and honey, then stir this mixture into the dry ingredients just until a rough dough forms. If the dough feels dry, add 1-2 tbsp of milk.
5. Turn the dough out onto a lightly floured surface. Gently press it together, then fold it over itself once or twice, rotating the dough between folds. Stop as soon as it holds together.
6. Pat the dough into a circle that’s 6-7 inches wide. Cut into 8 wedges and transfer them to the prepared baking sheet. Make sure to space them out.
7. Brush the tops with a little bit of milk.
8. Bake for 20–22 minutes, or until the scones are golden on top. Transfer to a wire rack and let them cool down for 5-10 minutes.

10. 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.

11. Brussels Sprout Chips

Brussel Sprout Chips (Oven Baked) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’, ‘3 bowls’]

These healthy brussel sprout chips are high in fiber, protein, and fats. They’re crispy, flavorful, and yummy! On top of it, gluten-free and vegetarian.

Ingredients

• 4 cups brussel sprouts
• 1/3 cup parmesan cheese (powder)
• 3 tbsp olive oil
• 1/2 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425F (220C)
2. Slice clean Brussel sprouts. Around 4 slices per one sprout.
3. Mix parmesan, olive oil, oregano, onion, garlic, salt, and black pepper in a separate bowl.
4. Toss Brussels into the mixture and spread all the contents out on a baking sheet.
5. Bake in the oven for 20 minutes, flipping them halfway through. Remove them once they’re crispy.
6. Let them cool down before serving! Feel free to use a sauce with them.

12. 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.

13. 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.

14. Beet Hummus

Beet Hummus (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 small bowls’]

This flavorful, vegan hummus dip is a yummy twist on your regular hummus. Give this beetroot hummus a try and enjoy it with oatcakes, carrots, celery, or any other snacks. It’s gluten-free and dairy-free.

Ingredients

• 1 can chickpeas (washed and drained)
• 1 cooked beet
• 1/4 cup tahini
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp olive oil
• 1 tsp hemp seeds

Instructions

1. Add all the hummus ingredients to a processor and pulse until one smooth texture.
2. Transfer to a bowl, top up with olive oil and hemp seeds.
3. Serve with foods of choice!

15. 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.

16. Blueberry Cottage Cheese Scones

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT38M · Yield: [‘8’, ‘8 scones’]

Tender, fluffy Cottage cheese scones with fresh blueberries and protein-rich cottage cheese. Made with whole wheat flour, these moist, healthy scones are perfect for breakfast or brunch gatherings.

Ingredients

• 1 3/4 cups whole-wheat flour
• 1/3 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 2/3 cup blueberries (fresh)
• 1 egg

Instructions

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. In a large bowl, combine whole wheat flour with brown sugar, baking powder, and salt.
3. Add in the cold butter, cut into pieces, and work it into the flour with two forks and then your hands until small crumbles form.
4. Add in the cottage cheese and pure vanilla extract. Stir with a spatula and start kneading the dough with your hands at the end,
5. Then add in the blueberries and fold them in while avoiding squishing them.
6. Sprinkle some flour on a surface and transfer the dough. Roll the dough with a rolling pin until it’s about 1 inch thick into a circle.
7. Cut with a knife into 8 triangles. Place each scone on the baking sheet, spacing them out evenly.
8. In a small bowl, whisk the egg. Then brush the scones with the egg and bake in the oven for 20 minutes until golden brown.
9. Remove from the oven, let them cool down a little bit, and eat them warm.

17. Flourless Blueberry Banana Bread

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

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT80M · Yield: [’10’, ’10 slices’]

Rich banana and peanut butter flavors meet tangy blueberry bursts in this moist, grain-free loaf. Gluten-free and irresistibly delicious – you won’t stop at one slice!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup crunchy peanut butter
• 1 tsp vanilla extract
• 2 eggs
• 1 tsp baking powder
• 1/2 cup blueberries (fresh)
• A handful of blueberries

Instructions

1. Preheat the oven to 350F (or 320F fan). Spray a loaf pan with cooking oil or cover with butter.
2. In a large bowl, combine mashed bananas, peanut butter, vanilla extract, eggs, and baking powder.
3. Fold in blueberries.
4. Pour the batter into the loaf pan and top up with a handful of blueberries.
5. Bake in the center oven for 50-55 minutes. If the top starts cooking up faster, cover with tin foil to prevent burning. Test with a toothpick before serving; if the toothpick doesn’t come out clean, bake for another 5-10 minutes.
6. Let it cool down inside the loaf pan before taking it out, slicing and serving.

18. Smashed Brussels Sprouts

Smashed Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘2’, ‘2 small plates’]

These yummy, sweet and crispy brussels sprouts are a perfect snack for kids and families. Healthy comfort food you can make with old Brussels sprouts. Gluten-free and vegetarian.

Ingredients

• 1 lb brussels sprouts
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• 3 tbsp mayonnaise
• 1 tsp fresh lemon juice
• 2 cloves garlic (minced)
• 1 tsp thyme
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 425F.
2. Cut off the stems of brussels sprouts.
3. Add the brussels sprouts to a bowl and add in some water. Cover the bowl with a plate and microwave for 5 min at maximum heat to steam.
4. Place the brussels sprouts on a baking sheet and smash with the flat part of a glass to flatten them out.
5. Drizzle olive oil all over the sprouts and sprinkle with salt and black pepper.
6. Bake in the oven for 20 minutes until golden and crispy.
7. Mix all the ingredients for the dipping sauce in a bowl and serve your mashed brussels sprouts.

19. 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.

20. Strawberry Cottage Cheese Scones

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

Recipe details: Prep: PT25M · Cook: PT22M · Total: PT47M · Yield: [‘8’, ‘8 scones’]

These strawberry cottage cheese scones are the perfect healthy treat that gives you 9 grams of protein per serving!

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup caster sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter (very cold)
• 1 cup cottage cheese (blended)
• 1 tsp pure vanilla extract
• 3/4 cup fresh strawberries (hulled, diced, and patted dry)
• 1 egg
• 1 tsp water
• 1/2 cup powdered sugar
• 3 Tbsp Greek yogurt
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 400F and line a large baking sheet with parchment paper. Place the butter in the freezer for 10 minutes.
2. Wash, hull, and dice the fresh strawberries into small pieces (about ¼–½ inch). Gently pat them dry with paper towels to remove excess moisture. Set aside.
3. In a large bowl, combine the all-purpose flour, caster sugar, baking powder, and salt.
4. Remove the butter from the freezer and grate it into the dry ingredients. Work it in using two forks, then your hands, until small crumbles form.
5. Add the blended cottage cheese and pure vanilla extract. Stir with a spatula, then gently knead the dough with your hands until it just comes together.
6. Gently fold in the fresh diced strawberries, being careful not to overmix or crush them.
7. Lightly flour a surface and transfer the dough onto it. Roll the dough with a rolling pin into a circle about 6 inches wide.
8. Cut the dough into 8 triangles and place them evenly spaced on the prepared baking sheet.
9. In a small bowl, whisk the egg with water. Brush the tops of the scones with the egg wash.
10. Bake for 18–22 minutes, until lightly golden. Remove from the oven and let cool slightly.
11. Optional: in a small bowl, whisk together the powdered sugar, Greek yogurt, and vanilla extract until smooth. Drizzle the glaze over the scones 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.