Quick & Simple Shakshuka-inspired recipe I have so many tomatoes in the fridge and needed to use some up so I made this simplified version of Shakshuka. In a pan, heat olive oil and cook diced tomatoes (or cherry tomatoes) with salt, pepper, and red pepper flakes until soft and jammy. Dollop 1/2 cup cottage cheese throughout the pan for extra protein.
Crack 2 eggs on top and cover the pan until the eggs are cooked to your liking (I like mine a little more runny than this, but got distracted with an email)
Toast sourdough bread, rub each slice with garlic, and scoop the shakshuka on top. #breakfastrecipe #healthybreakfast #breakfastideas #shakshuka #easyrecipe ##highproteinbreakfast

Easy high-protein chicken noodle soup. Perfect for meal prep & busy weeknights! 1 lb chicken tenders (seasoned with salt, pepper, paprika, garlic powder, oregano) 2 tbsp olive oil 3 carrots, diced 3 celery stalks, diced 1 onion, diced 5 garlic cloves, mashed 6 cups bone broth 8 oz Goodles Loopdy-Loos (or high-protein noodles) 2 tbsp fresh parsley (optional) Parmesan cheese (optional, for topping) Instructions Sear seasoned chicken tenders in a large pot with olive oil for 2-3 minutes per side. Bake at 375°F for 10-12 minutes, shred, and set aside. In the same pot, cook carrots, celery, and onion until soft (5-7 minutes). Add garlic and cook 1-2 minutes. Add bone broth, additional seasonings (to taste), and shredded chicken. Simmer for 10 minutes until carrots are tender. Stir in your high protein noodles and cook per package instructions. Top with fresh parsley and Parmesan cheese if desired. #highprotein #soupseason #souprecipe #chickennoodlesoup #easydinner #easyrecipesathome #healthyrecipes #healthycooking #dinner #healthydinnerideas #highproteindinner

WHAT I EAT INA DAY AS A DIETITIAN Breakfast: A few times a week, I start the day with 3-4 hard boiled eggs. Then an hour later I have my collagen smoothie. Collagen smoothie: * 1/2 cup coconut water * 1 banana * 1/4 cup blueberries * 2 mini cucumbers, peeled and chopped * 1 serving of collagen peptides (I use @Vital Proteins ) Lunch: 4 @WASA , topped with marinara sauce, mozzarella cheese, red crushed pepper, Italian seasoning, arugula. Dinner: 3 lbs bonesless skinless chicken thighs (you can use chicken breast) and marinade in chipotle peppers in adobo sauce overnight (I did not do this because I forgot to) Pico de Gallo 4 roma tomatoes, diced 1 small red onion, finely chopped 1/3 cup cilantro juice of 1/2 lemon juice of 1 lime 1 jalapeño pepper, seeded and finely chopped (adjust according to your spice preference) Salt to taste Guacamole 4 avocados 1/4 cup red onion 1/4 cup cilantro juice of 1 lemon juice of 1 lime 1/2 jalapeño pepper, seeded and finely chopped (optional) Salt to taste Cilantro Lime Rice 1 cup long-grain white rice (such as jasmine or basmati) 1.5 cups vegetable broth 1 tablespoon unsalted butter or avocado oil 1 teaspoon salt, or to taste 1 lime, zest and juice 1/4 cup chopped fresh cilantro leaves Rinse the rice under cold water until the water runs clear. In a medium saucepan, melt the butter or avocado oil over medium heat. Add the rinsed rice to the saucepan. Pour in the water or vegetable broth and add salt. Stir to combine. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for about 5 minutes. Then, uncover the saucepan and fluff the rice with a fork to separate the grains. Zest the lime using a zester or fine grater, being careful to avoid the bitter white pith. Then, cut the lime in half and squeeze the juice over the cooked rice. Add the lime zest and chopped cilantro to the rice and gently toss to combine. Cottage cheese “Queso” 1 cup cottage cheese 1/2 packet taco seasoning 1/2 cup shredded cheddar (I did not add this but if you want it to taste more like the Chipotle queso, you should add this) 1/4 cup Rotel tomatoes Blend the cottage cheese and taco seasoning. Add the rest of your ingredients and microwave in 30 second intervals until it all melts together. And finally, I end the night with peppermint tea and @Undercover Snacks dark chocolate quinoa crisps. #healthywieiad #healthyrecipes #healthyfood #dietitianapproved #wieiad #mealplan #mealprepideas

Blended Chocolate Overnight Oats I think I love blended oats even more than regular oats. This is perfect for those that don’t love the chewy texture of oats but want to still be able to include oats in their rotation. Full recipe on blog: https://themomnutritionist.com/blended-chocolate-overnight-oats/ High protein breakfast idea #overnightoats #overnightoatsrecipes #highproteinbreakfast #oatsrecipe #easyoatsrecipe

High protein high fiber dinner idea - one pot creamy mushroom chickpea orzo 1 box (16 ounces) Barilla® Chickpea Orzo pasta 2 tablespoons extra virgin olive oil 1 medium onion, diced 1 clove garlic, minced 8 ounces mushrooms, sliced 6 cups broth 1/4 cup parmesan cheese, grated 1 cup green peas Handful chopped spinach Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and sauté until onions are translucent, about 3-4 minutes. Add minced garlic and cook until fragrant. Add sliced mushrooms to the pot. Cook until mushrooms are softened, about 5 minutes. Add the chickpea orzo pasta to the pot and cook for a few minutes then add chicken broth and bring to a boil. Cook according to package instructions, stirring occasionally, until the pasta is al dente, usually about 7-9 minutes. Add the green peas and chopped spinach to the pot. Cook for an additional 2-3 minutes until the peas are heated through and the spinach is wilted. Stir in the grated parmesan cheese until melted. Serve hot, garnished with additional grated parmesan cheese if desired. Makes 4 servings. #highproteindinner #dinnerrecipesideas #dinnertok #healthydinner #highproteinrecipe