Berry obsessed! 20g protein and 6g fiber! This protein-packed baked beauty is made with cottage cheese, naturally sweetened, and rich in fiber and antioxidants from the blueberries and raspberries, AND it is boosted with chia seeds for extra fiber. Breakfast that tastes like dessert, but actually loves your gut! Serves: 4 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 2 cups Cottage Cheese 3 Eggs, large 3/4 cup Almond Flour 1/4 cup Oat Flour 1/4 cup Monk Fruit Sweetener 1 tbsp Chia Seeds 1 tsp Vanilla Extract 1 tsp Baking Powder 3 tbsp Corn Starch 1 1/2 cup Mixed Berries Directions: Preheat oven to 325 degrees and grease an 8x8-inch baking dish. Blend cottage cheese and eggs in blender until smooth and creamy. Transfer to a bowl and mix in the almond flour, oat flour, sweetener, vanilla, chia seeds, corn starch, and baking powder. Fold in the berries. Pour batter into the baking dish. Bake for 30 minutes until golden and center is set. Let cool for 20-30 minutes before slicing. Nutrition: Calories: 375 Protein: 20g Carbohydrates: 38g Fiber: 5g Fat: 22g

Say hello to your new healthy habit! Protein-packed PB cups with 4g protein, 3g fiber, and just 102 calories. Dessert can be both delicious AND balanced. Servings: 12 Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: ¼ cup Peanut Butter ¼ cup Powdered Peanut Butter (mix with 2 tbsp water) 1 tsp Liquid Monk Fruit Sweetener ½ tsp Vanilla Extract 10 tbsp Oat Flour 3 tbsp Hemp Hearts 1 tsp Coconut Oil ⅓ cup Dark Chocolate Baking Chips Directions: Mix both peanut butters, oat flour, vanilla, and monk fruit until well incorporated. Line a mini muffin tin with muffin liners and scoop out 12 small scoops. Press scoop into muffin tin. Mix chocolate chips and coconut oil and microwave for 30 seconds increments untiled melted. Evenly top first layer with chocolate mixture and then allow to freeze for 10 minutes before eating.  Nutrition: Calories: 102 Protein: 4g Carbohydrates: 9g Fiber: 3g Fat: 7g

Delicious food that fuels your body! This turkey & sweet potato casserole packs 35g protein for sustained energy and 7g fiber for a healthy gut. Hearty, satisfying, and seriously tasty-- eat well without sacrificing flavor! Perfect for meal prep or a quick family dinner. Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: 1 lb Ground Turkey, 93% 2 Sweet Potatoes, cubed 5 tbsp Olive Oil 1 ½ tsp Garlic Powder 4 tsp Rosemary, dried 1 tsp Salt ½ tsp Black Pepper 15 oz Black Beans, drained and rinsed 1 cup Mozzarella Cheese Directions: Preheat oven to 400 degrees. Toss cubed sweet potatoes with 2 tbsp olive oil. Spread on backing sheet and roast for 25 minutes, flipping halfway. In skillet, with 1 tbsp olive oil, cook ground turkey over medium heat until cooked through. Add garlic powder, rosemary, salt and pepper. Stir to combine. In casserole dish, layer roasted sweet potatoes, cooked turkey, and black beans. Drizzle remaining 2 tbsp olive oil on top. Sprinkle top with shredded mozzarella. Bake for 15 minutes or until cheese is melted and bubbly. Nutrition: Calories: 448 Carbohydrates: 35g Fiber: 7g Fat: 19g

Satisfy your cravings with these SO FUDGE'Y 100-calorie brownies! With 5g protein and 3g fiber in each brownie, they are the perfect balance of indulgence and nourishment. Servings: 12 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: 2 large eggs ¼ cup monk fruit sweetener 3 tbsp brewed coffee 1 cup almond flour 2 tbsp ground flaxseed ½ tsp baking soda ½ cup unsweetened cocoa powder ½ cup dark chocolate chips 1 tsp vanilla extract ½ cup Greek yogurt Directions: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper. In a large bowl, whisk together eggs, monk fruit sweetener, coffee, Greek yogurt, and vanilla until smooth. Add almond flour, cocoa powder, flaxseed, and baking soda. Mix until combined (don’t overmix). Fold in chocolate chips. Spread batter into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool before slicing — they’ll firm up as they cool. Nutrition: Calories: 100 Protein: 5g Carbohydrates: 6g Fiber: 3g Fat: 7g

Colorful, nutritious, and delicious! This one pan chicken and veggie orzo has it all! With 41g protein and 7g fiber, it's perfect for a healthy week night dinner or meal prep. Serving: 4 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: 2 Boneless, Skinless, Chicken Breast 15 oz Chick Peas, drained and rinsed 1 cup Orzo 2 cups Chicken Broth 1 cup Cherry Tomatoes, halved 1 Zucchini, diced 1 Bell Pepper, diced 1 Red Onion, diced 3 tbsp Balsamic Vinegar 2 tbsp Olive Oil 2 cloves Garlic, minced 2 tsp Oregano ½ tsp Salt ½ tsp Pepper ¼ cup Feta Cheese Directions: Cook Chicken. Season chicken breasts with salt, pepper,  and 1 tsp oregano. Heat 1 tbsp olive oil in large skillet over medium heat. Cook the chicken for 6-7 minutes per side until cooked through (165 degrees). Remove chicken and set aside. In the same skillet, add 1 tbsp olive oil. Add red onion, garlic, diced bell pepper, and zucchini and cook until softened, about 8 minutes. Add chicken broth, chick peas, and orzo and bring to a boil. Reduce heat to medium-low and cover. Simmer for 12 minutes or until orzo is tender and has absorbed most of the liquid. Slice the chicken into strips. Add the halved cherry tomatoes, balsamic vinegar and 1 tsp of oregano. Fold in the sliced chicken and cook for 3 minutes. Remove from heat and sprinkle with feta cheese. Serve while hot. Nutrition: Calories: 425 Protein: 41g Carbohydrates: 42g Fiber: 7g Fat: 11g

These peanut butter cookies are loaded with protein, fiber, AND omega-3s-- and still taste like the classic PB cookies you grew up with! Servings: 12 Prep Time: 10 minutes Cook Time: 10-12 minutes Ingredients: ¾ cup peanut butter ¼ cup powdered peanut butter (mixed with 2 tbsp water) ¼ cup Monk Fruit Sweetener  1 Egg 2 tbsp Ground Flaxseed  4 tbsp Almond Flour 3 tbsp Hemp Hearts 1 tsp Baking Powder ½ tsp Vanilla Extract  ¼ tsp Salt Directions: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, stir together peanut butter, reconstituted PB2, monk fruit sweetener, egg, flaxseed, almond flour, baking soda, vanilla, and salt until fully combined. Fold in hemp hearts. Roll dough into 1-1.5 inch balls, place on baking sheet, and press lightly with a fork in a criss-cross pattern. Bake 8-10 minutes until edges are set (centers will look soft). Let cool on pan for 5 minutes before moving to a wire rack to firm up. Nutrition: Calories: 174 Protein: 8g Carbohydrates: 8g Fiber: 3g Fat: 14g

Elevate you meal prep with this mouth-watering salsa verde chicken and rice skillet. Each serving packs 28g of protein and 8g of fiber, with HUGE portions to boot! Plus, cleanup's a breeze with only one pan to wash! Servings: 4 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients: 2 cups Rotisserie Chicken Breast 1 Yellow Onion 3 Garlic Cloves 1 tbsp Extra Virgin Olive Oil 15 oz Salsa Verde 4 oz Diced Green Chilies 1 cup Brown Rice 2 cups Chicken Broth 1 cup Monterey Jack Cheese, shredded 15 oz Black Beans, canned, drain & rinse ½ cup Corn, canned, drain & rinse 1 tsp Salt 1 tsp Cumin  ½ tsp Garlic Powder ¼ tsp Black Pepper 3 tbsp Fresh Cilantro Directions: In large skillet, heat olive oil over medium heat. Add onion and garlic, cooking 4 minutes until fragrant. In a small bowl, combine all seasonings. Sprinkle over onions and garlic, stirring to toast spices for 1 minute. Add chicken, black beans, corn, green chilies, salsa verde, chicken broth, and rice. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender. Cook longer if needed. Turn heat off. Top with cheese, cover, and let sit for 3 minutes to melt. Top with cilantro, red pepper flakes, and avocado.  Nutrition: Calories: 468 Protein: 28g Carbohydrates: 57g Fiber: 8g Fat: 14g

One skillet. Big Flavor. ZERO fuss! This taco skillet is packed with veggies, high in protein, and loaded with fiber-- the kind of meal that checks all the boxes: Easy, Balanced, Meal Prep Friendly, and Family-Approved! Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: 16 oz Ground Turkey, 93% lean 1 medium Red Bell Pepper 1 medium Orange Bell Pepper 1 Yellow Onion 2 cups Salsa (I used Mateo’s) 15 oz Black Beans, canned 4 Flour Tortillas ( I used taco-size) 1 cup Mexican Style Cheese, shredded 1 tsp Cumin 1 tsp Garlic Powder 1 tsp Smoked Paprika 1 tbsp Chili Powder ½ tsp Salt ¼ tsp Black Pepper Directions: Add the turkey and onions to a skillet over medium-high heat. Once you’ve broken the meat up a bit with your spoon, add in the spices and bell peppers. Cook, stirring occasionally, for about 8-10 minutes or until turkey is cooked through and the bell peppers are tender. Spoon out excess fat if there’s a lot of it. Preheat your oven broiler (high heat setting) and move the rack to the top third of the oven. Reduce the stove heat to medium and add in the black beans, salsa, and cut tortillas. Toss gently until the tortillas are folded in and ensure they are spread out evenly around the skillet so that everyone gets some when you serve it. Let the skillet heat through for a few minutes. Top the skillet with the cheese, and transfer to your oven. Leave it in there for a few minutes so the cheese gets nice and bubbly (watch carefully). Nutrition: Calories: 550 Protein: 41g Carbohydrates: 58g Fiber: 9g Fat: 17g

This chicken sausage & veggie sheet pan is a triple threat. Packed with flavor, high in protein and loaded with fiber! Servings: 4 Prep Time: 10 minutes Cook Time: 30 minutes Ingredients:  4 links, chicken sausage, chopped  1 medium Yellow Bell Pepper, chopped  1 medium Red Bell Pepper, chopped  1 Red Onion, chopped   2 cups Broccoli Florets   1 medium Zucchini, chopped  2 cups, cubed, uncooked Sweet Potato 2 cups Chickpeas, canned & drained  3 tablespoon Extra Virgin Olive Oil  2 tsp Garlic Powder  1 tsp Onion Powder  1 tsp Paprika  1 tsp Salt  0.25 tsp Black Pepper  2 tbsp, fresh Parsley Directions:  Preheat your oven to 400°F (200°C). Wash and chop all the vegetables, placing them in a large bowl. Place drained and rinsed chickpeas into bowl with vegetables.  Cut the chicken sausage into bite-sized pieces and add to the bowl of vegetables.  Drizzle the olive oil over the sausage and veggies, then sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss everything well to ensure even coating.  Spread the seasoned sausage and veggie mixture in a single layer on a large sheet pan.  Place the pan in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.  Once done, remove from the oven and sprinkle with fresh parsley for a pop of color and flavor. Nutrition: Calories: 501 Protein: 24g Carbohydrates: 58g Fiber: 13g Fat: 21g

Ziti with Benefits... All the cheesy comfort you love-- plus it's protein-packed and veggie-loaded! The serving sizes are huge. This definitely isn't your average ziti! It is fuel that satisfies! Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: 16 oz Ground Turkey, 93% lean 1 Yellow Onion 28 oz Diced Tomatoes, canned 2 cups Baby Spinach 1 medium Zucchini 2 oz Banza Chickpea Pasta, rotini ½ cup Ricotta Cheese, part skim 1 ½ cup Mozzarella Cheese, shredded ¼ cup Parmesan, grated 1 tsp Italian Seasoning 1 tsp Salt ¼ tsp Black Pepper 1 tsp Garlic Powder Directions: Preheat oven to 375 degrees Fahrenheit. In a large skillet, cook ground turkey over medium heat until browned. Drain excess fat. Stir in the diced tomatoes, all seasonings and let simmer for 5 minutes. Meanwhile, cook pasta according to package directions until al dente. Drain and set aside. In a large bowl, combine the cooked pasta, meat sauce, and ricotta. Pour mixture into greased 9x13-inch baking dish. Top with cheeses.  Bake covered for 25 minutes, or until bubbly and cheese is melted and golden.  Nutrition: Calories: 488 Protein: 44g Carbohydrates: 31g Fiber: 5g Fat: 23g

Satisfy your sweet tooth with a nutritious raspberry cheesecake creami. Packing 23g protein and 8g fiber, this treat is a game-changer! Servings: 1 Prep Time: 5 minutes Cook Time: 24 hours Ingredients: ⅓ cup Whole Milk Greek Yogurt, plain ½ cup Whole Milk ⅓ cup Cottage Cheese, 4% fat 1 cup Raspberries 1 tsp Vanilla Extract 1 tbsp Monk Fruit Sweetener 1 pinch Salt Directions: Blend base: Add all ingredients (including cottage cheese) to a blender and blend until completely smooth-- this step is important so the cottage cheese isn’t grainy. Freeze: Pour the mixture into a Ninja Creami pint. Freeze for 24 hours, until fully solid. Spin: Use the Lite Ice Cream or Smoothie Bowl setting on your Creami. Re-Spin if needed: If it’s crumbly, add 1-2 tbsp milk and re-spin until creamy. Serve & Enjoy: Top with graham crumbs, extra fruit, or dark chocolate for that cheesecake feel. Nutrition: Calories: 299 Protein: 23g Carbohydrates: 28g Fiber: 8g Fat: 12g

Comfort food that actually nourishes you! This recipe has all the flavors of a juicy cheeseburger, but in a cozy, one-skillet meal. It's hearty, filling, and balanced so you stay satisfied. Quick, simple, protein-packed, and fiber-rich-- exactly how wee night dinners should be! Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients: 1 lb Ground Turkey, 93% 1 Yellow Onion, diced 1 Green Bell Pepper, diced 1 Red Bell Pepper, diced 2 cups Beef Broth ½ cup Ketchup ¼ cup Mustard  1 cup Whole Wheat Orzo 1 cup Cheddar Cheese, shredded 1 tsp Garlic Powder 1 tsp Salt ½ tsp Black Pepper Pickles for garnish  Directions: In a large skillet, sauté onion and bell peppers for 5 minutes. Add turkey, garlic, salt, and pepper. Cook until turkey is cooked through.  Add beef broth, ketchup, mustard, and orzo. Stir.  Bring to a boil then reduce heat, cover and cook for 15 minutes or until most of the liquid is absorbed.  Add cheese and combine.  Place pickles on top and serve! Nutrition: Calories: 510 Protein: 37g Carbohydrates: 60g Fiber: 7g Fat: 16g