Learning to cook and bake with a little more protein and a little less fat.
Eat better. Move more. Sleep more. Drink more water. The list goes on, and it can feel overwhelming. I’m working on all of it, but the kitchen is where I’ve made the most progress.
This is where I share the recipes worth making again, along with what worked and what I’d change next time.
If something I learn helps you too, even better.
Find a recipe
13 recipes
Chicken Blanket Dumplings
Seared, steamed chicken balls under a wonton wrapper. Make 48 and freeze most of them for fast dinners.
Chicken Shawarma Loaf
Spiced yogurt-marinated chicken breast packed into a loaf pan, roasted, sliced and broiled for crispy edges.
Chicken Pizza Pockets
Lean ground chicken is the crust, folded around sauce and mozzarella and finished under the broiler.
Chipotle Turkey Bowls
Smoky chipotle ground turkey breast over crispy broiled brown rice with roasted broccoli.
Lightened Chicken Fettuccine Alfredo
Restaurant-style creamy alfredo made with evaporated milk and light cream cheese.
Lemon Garlic Chicken Thighs
Bright lemon garlic marinade, roasted with broccoli and served with brown rice.
Egg Muffins
Whole eggs, egg whites and Greek yogurt with red onion and green onion. Make 12, freeze most of them.
Raspberry-Blueberry Oat Muffins
Greek yogurt, egg whites and skim milk powder do the protein work. No protein powder needed.
Banana Chocolate Protein Muffins
Chocolate protein powder, Greek yogurt and collagen, with no added sugar.
Health(ish) Molasses Bran Muffins
Soft, dark bran muffins with raisins. Not a protein recipe, but a fibre-rich one that freezes beautifully.
Homemade Fajita Spice
Chili powder, paprika, garlic, cumin and a little cayenne, with cornstarch so it clings to the meat.
Toasted Fajita Rice
Leftover rice tossed with fajita spice and 1 tsp of oil, baked and broiled until the edges crisp.
Korean-Style Roasted Broccoli
Broccoli roasted in a chili crisp, soy and honey glaze. Crispy edges, a little heat.
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