MEDITERRANEAN INSPIRED QUINOA SALAD

If you were to ask me what my perfect meal prep line up is, it would definitely include my mediterranean inspired quinoa salad. The main reason is because it’s a meal I ALWAYS look forward to eating. Also, it’s super easy to make, only requires a few simple ingredients, and has the best tahini dressing on top. If you need something quick but nourishing to make this week, try it out! I also recommend pairing it with some cooked tofu, chicken, or chickpeas for some extra protein.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

MEDITERRANEAN INSPIRED QUINOA SALAD

MEDITERRANEAN INSPIRED QUINOA SALAD
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MEDITERRANEAN INSPIRED QUINOA SALAD

Recipe by Jenn Lueke
Servings

4-5

servings
Prep time

15

minutes
Cooking time

10

minutes

If you were to ask me what my perfect meal prep line up is, it would definitely include my mediterranean inspired quinoa salad. The main reason is because it’s a meal I ALWAYS look forward to eating. Also, it’s super easy to make, only requires a few simple ingredients, and has the best tahini dressing on top. If you need something quick but nourishing to make this week, try it out! I also recommend pairing it with some cooked tofu, chicken, or chickpeas for some extra protein.

Ingredients

  • QUINOA SALAD

  • 1 cup dry quinoa, cooked according to package instructions

  • 2 cups cherry tomatoes, halved

  • 1 english cucumber, cut into small pieces

  • 1/4 cup fresh chopped dill, packed

  • 1/4 cup fresh chopped parsley, packed

  • 1 cup crumbled feta cheese

  • TAHINI DRESSING

  • 1/2 cup olive oil

  • 1/3 cup apple cider vinegar

  • 1/3 cup tahini

  • juice of 1 lemon

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp garlic powder

Directions

  • Cook your quinoa and let it cool, then combine all of the quinoa salad ingredients in a large mixing bowl.
  • Whisk together the olive oil, apple cider vinegar, tahini, lemon juice, salt, pepper, and garlic powder in a small bowl to make the tahini dressing.
  • Pour the dressing over the quinoa salad and use tongs to cover everything in dressing and evenly disperse all of the ingredients.
  • Enjoy immediately or store in the refrigerator for up to four days, no need to reheat.

HIGH-PROTEIN SUN-DRIED TOMATO, BASIL, & FETA EGG MUFFINS

These sun-dried tomato, basil, and feta egg muffins are the latest variation I’ve been loving of my high-protein breakfast meal prep. So many of you let me know on Instagram that you’re in need of high-protein, easy breakfast ideas so I’m continuing to work on more! These egg muffins have a similar texture to the Starbucks egg bites, which I love, because you blend up your eggs with cottage cheese, and they’re a great low carb option if you’re looking for that. You could definitely personalize these to be any flavor you’d like!

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

HIGH-PROTEIN SUN-DRIED TOMATO, BASIL, & FETA EGG MUFFINS

HIGH-PROTEIN SUN-DRIED TOMATO, BASIL, & FETA EGG MUFFINS
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HIGH-PROTEIN SUN-DRIED TOMATO, BASIL, & FETA EGG MUFFINS

Recipe by Jenn Lueke
Servings

12-15

servings
Prep time

10

minutes
Cooking time

30

minutes

Gluten-free, low-carb egg muffins that are made with extra protein by blending in cottage cheese.

Ingredients

  • 8 eggs

  • 1 + 1/2 cups cottage cheese

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • 1 cup chopped sun-dried tomatoes

  • 1 cup finely chopped basil leaves

  • 1 cup crumbled feta cheese

Directions

  • Preheat oven to 325 degrees and either spray with oil or line a muffin tin with muffin liners.
  • Add your eggs, cottage cheese, and spices to a blender or food processor and blend on high speed until completely smooth.
  • Pour the egg mixture into the muffin tin evenly (do not fill higher than 3/4 full or they will over-inflate when they cook!) and equally distribute the sun-dried tomatoes, basil, and feta.
  • Place in the oven for 25-30 minutes, or until a toothpick comes out clean and the tops are beginning to brown. They will deflate slightly when they come out of the oven.
  • Let the egg muffins cool completely once cooked before removing from the muffin tin (this will make them easier to remove) and place them in an airtight container.
  • Store the egg muffins in the refrigerator for up to three days or in the freezer for up to a month and reheat in the air fryer or microwave before enjoying!

LEMON POPPY SEED BREAD

Sweet and delicious lemon poppy seed bread that also happens to be gluten and dairy free! This bread is one of my all time favorites; growing up, I always loved all things lemon like my dad. I created this recipe because I wanted to make a version that was free of gluten and dairy but still tastes great! This bread is also paleo-approved if you do not include the optional frosting.

Lemon Poppy Seed Bread Ingredients

Almond Flour: The main component of the bread is almond flour. I don’t recommend using any kind of substitute flour for this recipe as I have not tried any other kinds. Almond flour is very thin and works much differently than any all-purpose flour.

Tapioca Flour: Tapioca flour is a thickener very similar to cornstarch or arrowroot starch. You could substitute the tapioca flour in this recipe for arrowroot starch if that’s all you have one hand, but I don’t recommend skipping it all together for the texture.

Coconut Flour: Due to the fact that almond flour is so fine, coconut flour is used for the lemon bread as a denser compliment. The coconut flour will help bind the batter together and make for a better texture when baked.

Eggs: Use two whole eggs, slightly beaten, for this recipe to help it bind together with the dry ingredients and rise. I haven’t tested any substitutes but I would recommend trying a flax egg and adding some additional nut milk if needed for texture.

Lemons: You’ll need two lemons for the bread, both the juice and the zest. Use a lemon zester or any kind of greater or microplane to completely zest the lemons before halving and squeezing out the juice. You can also use bottled lemon juice.

Maple Syrup: Maple syrup is the sweetener for this recipe, which is still considered a paleo option. You could also use honey, but in that case reduce the amount to 1/4 cup. You may need to add additional almond milk if the batter is too dry.

Unsweetened Nut Milk: You can use any kind of unsweetened nut milk, including almond, coconut, macadamia, hemp or even oat. If you don’t have an allergy or preference, you can also use 1% milk.

Coconut Oil: Coconut oil will keep the bread very moist, and you won’t taste any of the coconut in it. You can substitute with olive oil, ghee, or melted butter but the taste will vary slightly depending on which one you use.

Poppy Seeds: Poppy seeds are the classic addition to lemon bread that add a bit of texture but don’t have much taste. If you’d prefer to, you can omit the poppy seeds and just have lemon bread.

Confectioners Sugar: The confectioners sugar is used for the optional lemon frosting. This is the only component that isn’t paleo-approved because it has refined sugar. You can omit the frosting if you’d like to keep the recipe paleo.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

LEMON POPPY SEED BREAD
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LEMON POPPY SEED BREAD

Recipe by jenneatsgoood
Servings

8

servings
Prep time

10

minutes
Cooking time

50

minutes

Sweet and delicious lemon poppy seed bread that also happens to be gluten and dairy free! This bread is one of my all time favorites; growing up, I always loved all things lemon like my dad. I created this recipe because I wanted to make a version that was free of gluten and dairy but still tastes great! This bread is also paleo-approved if you do not include the optional frosting.

Ingredients

  • 2 + 1/2 cups almond flour, packed

  • 1/4 cup tapioca flour

  • 2 tbsp coconut flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 eggs, lightly beaten

  • 1/2 cup lemon juice

  • 1/3 cup maple syrup

  • 1/3 cup unsweetened nut milk

  • 1/2 cup coconut oil, melted

  • 1 tsp vanilla extract

  • 2 tbsp poppy seeds

  • 3 tbsp lemon zest

  • LEMON FROSTING (optional)

  • 1 cup confectioners sugar

  • 1 tbsp lemon juice

  • 2 tbsp unsweetened nut milk

Directions

  • Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  • In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder, baking soda and salt.
  • In a separate bowl, mix together the eggs, lemon juice, maple syrup, nut milk, coconut oil and vanilla extract.
  • Pour the mixed wet ingredients into the dry ingredients and incorporate the mixes until just combined. Fold in the lemon zest and poppy seeds and incorporate.
  • Transfer the mix to the loaf pan lined with parchment and bake for 45-55 minutes, until a toothpick comes out clean. Check the bread halfway through and cover with foil if the top is browning quickly.
  • While the bread cooks, make the lemon frosting by combining the confectioners sugar, lemon juice and nut milk in a bowl until it becomes a glaze.
  • Allow the bread to cool completely, then pour the frosting on top. I recommend leaving the bread in the pan and letting the frosting set for 10-15 minutes before removing and slicing into 6-8 even pieces.

Notes

  • To make the loaf as muffins, bake in 12 muffin liners, evenly dispersed, for 20-30 minutes, or until a toothpick comes out clean.
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SHEET PAN MEDITERRANEAN INSPIRED SALMON & VEGGIES

This sheet pan salmon and veggies takes all of the mediterranean flavors I love to cook with in the warmer months and adapts it with seasonal produce, making it the perfect easy, healthy winter meal. It’s also easily customizable so feel free to add in or take out any vegetables to your preference. Make it for dinner tonight for a veggie and protein packed meal! 

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

SHEET PAN MEDITERRANEAN INSPIRED SALMON & VEGGIES

SHEET PAN MEDITERRANEAN INSPIRED SALMON & VEGGIES
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SHEET PAN MEDITERRANEAN INSPIRED SALMON & VEGGIES

Recipe by Jenn Lueke
Servings

4

servings
Prep time

15

minutes
Cooking time

55

minutes

This sheet pan salmon and veggies takes all of the mediterranean flavors I love to cook with in the warmer months and adapts it with seasonal produce, making it the perfect easy, healthy winter meal. It’s also easily customizable so feel free to add in or take out any vegetables to your preference. Make it for dinner tonight for a veggie and protein packed meal!

Ingredients

  • 1 + 1/2 lbs mini potatoes, quartered

  • salt & black pepper for seasoning

  • 5 tbsp olive or avocado oil, divided

  • 2 cups cauliflower florets, chopped into small pieces

  • 1 15oz can artichoke hearts, drained & halved

  • 2 cups cherry tomatoes, halved

  • 1 cup kalamata olives, pitted

  • 2 tsp salt + extra for seasoning the salmon

  • 1/2 tsp black pepper + extra for seasoning the salmon

  • 2 tsp smoked paprika + extra for seasoning the salmon

  • 2 tsp garlic powder + extra for seasoning the salmon

  • 2 tsp dried oregano + extra for seasoning the salmon

  • 1 + 1/2 lbs salmon, divded into 4 filets

  • 1/4 cup fresh chopped parsley

  • 1/4 cup fresh chopped dill

  • juice of one lemon

Directions

  • Preheat oven to 400 and line a large sheet pan with parchment paper or grease it with oil.
  • Cover all of the quartered potatoes in salt, black pepper, and 2 tbsp of oil in a mixing bowl. Transfer to the pan, spread out evenly, and place in the oven for 20-30 minutes, until tender to a fork.
  • While the potatoes roast, combine the cauliflower florets, artichoke hearts, cherry tomatoes, and kalamata olives in the mixing bowl and cover with the salt, black pepper, smoked paprika, garlic powder, oregano, and 2 tbsp of oil.
  • Transfer the veggies to the sheet pan with the potatoes, spread out evenly, and place back in the oven for another 20-30 minutes, until the potatoes and veggies are crisp.
  • Clear the center of the pan by pushing everything to the sides and place the salmon filets in the middle. Cover the salmon with the remaining tbsp of oil, salt, black pepper, smoked paprika, garlic powder, and oregano. Place back in the oven for 15 minutes, or until the salmon is cooked to your preference.
  • Remove from the oven and top everything with the chopped parsley and dill. Squeeze the lemon juice over the salmon. Serve immediately for best results or store the veggies and salmon separately in airtight containers in the refrigerator.

SPINACH AND CHEESE BREAKFAST SANDWICHES

I’ve been trying my best to deliver on your request for more high-protein breakfast meal prep ideas from my Instagram DMs and these breakfast sandwiches are great because they have added protein in addition to the eggs from cottage cheese! Cottage cheese is one of my favorite ways to sneakily add in protein and I promise you even if you don’t love it on its on, you would never know it’s in your eggs! I encourage you to give it a try in this recipe!

HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS

HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS
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HIGH-PROTEIN SPINACH AND CHEESE EGG MUFFINS

Recipe by Jenn Lueke
Servings

8-12

servings
Prep time

10

minutes
Cooking time

30

minutes

Protein-packed breakfast sandwiches that are made with my favorite secret ingredient, cottage cheese.

Ingredients

  • 10 eggs

  • 2 cups cottage cheese

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • 4 cups finely chopped spinach

  • 8-12 english muffins, halved

  • 1 + 1/2 cups shredded cheddar cheese

Directions

  • Preheat oven to 300 degrees and grease a deep baking dish, or line it in parchment paper.
  • Add the eggs, cottage cheese, and spices to a blender or food processor and blend on high speed until completely smooth.
  • Pour the egg mixture into the baking dish (I use a 9×12 dish) and equally distribute the chopped spinach throughout. Bake for 30-40 minutes, until the eggs are cooked through and a toothpick comes out clean.
  • Slice the eggs into 8-12 even squares once fully cooled (depending on preference and size of baking dish), then assemble the sandwiches by taking the halved english muffins and adding the egg and an even amount of shredded cheddar cheese between each one.
  • Wrap each sandwich individually in parchment paper and store in a bag in the freezer. Reheat from frozen each morning by microwaving for about 2 minutes or air frying on 325 degrees for 6-10 minutes, until fully warmed.

CREAMY BUTTERNUT SQUASH TOMATO SAUCE

I am transitioning into fall with this Roma tomato and butternut squash pasta sauce. This tangy sauce is so easy to put together and has very simple ingredients, the primary two being delicious Roma tomatoes and tasty butternut squash, of course!. And the coconut cream at the end makes it nice and creamy, but still dairy-free. This creamy vegan recipe is sure to be a hit on your next pasta night!

CREAMY BUTTERNUT SQUASH TOMATO SAUCE

CREAMY BUTTERNUT SQUASH TOMATO SAUCE
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CREAMY BUTTERNUT SQUASH TOMATO SAUCE

Recipe by Jenn Lueke
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

This creamy and tangy butternut squash tomato sauce is the perfect way to level up your pasta night!

Ingredients

  • 2 tbsp olive oil

  • 2 cups butternut squash, peeled and cut into small pieces

  • 1 small shallot, diced

  • 2 cups roma tomatoes cut into small pieces

  • 3 garlic cloves, minced

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 cup coconut cream

  • 10oz cooked pasta (I used brown rice spaghetti)

Directions

  • Heat the olive oil over medium heat in a large skillet, then add the butternut squash and shallot.
  • Cook the butternut squash and shallot, stirring often, for 5 minutes and then add in the Roma tomatoes and minced garlic.
  • Continue to sauté for about 20 minutes, stirring often, until both the butternut squash and tomatoes are very soft.
  • Season with salt and pepper, mix to combine, and cook for another 5 minutes.
  • Pour in the coconut cream and bring the sauce to a simmer.
  • Remove from heat and add to a blender or food processor, then blend on high speed until the sauce is completely smooth.
  • Pour the blended sauce over your cooked pasta and enjoy!!

ROASTED BRUSSELS SPROUTS SALAD WITH TAHINI DRESSING

This roasted brussels sprouts salad has me feeling all the fall feelings! I make it every single year and it truly is one of my favorite salads ever. The crunchy veggies and walnuts provide a perfect contrast to the soft and crumbly goat cheese. And the sweet and savory tahini dressing to top it all off brings the taste of fall in every bite.

ROASTED BRUSSELS SPROUTS SALAD WITH TAHINI DRESSING

ROASTED BRUSSELS SPROUTS SALAD WITH TAHINI DRESSING
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ROASTED BRUSSELS SPROUTS SALAD WITH TAHINI DRESSING

Recipe by Jenn Lueke
Servings

4-5

servings
Prep time

20

minutes
Cooking time

15

minutes

This sweet and savory, crunchy salad is the perfect recipe to get you ready for fall!

Ingredients

  • SALAD

  • 1 lb shaved brussels sprouts, roasted w/ olive oil, salt, & pepper at 400 degrees for 20-25 minutes

  • 4-6 heaping cups shredded kale

  • 1 + ½ cup cooked farro (can sub brown rice or quinoa for a gluten-free option)

  • 1 red apple, chopped into cubes

  • 1 cup fresh pomegranate seeds

  • 1 cup crushed walnuts

  • 5oz goat cheese, crumbled

  • DRESSING

  • 1/4 cup creamy tahini

  • 1/2 cup olive oil

  • 2 tbsp apple cider vinegar

  • 2 tbsp honey or maple syrup

  • juice of 1 lemon

  • 1 tbsp dijon mustard

  • 1 tsp sea salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

Directions

  • Begin by roasting the shredded brussels sprouts with olive oil, salt, and pepper at 400 degrees for 20-25 minutes, until crisp.
  • While the brussels roast, mix the dressing by combining all dressing ingredients in a jar or small bowl. Whisk or shake until smooth.
  • In a large mixing bowl, add the kale and cover it with all of the dressing. Use tongs or clean hands to incorporate the dressing into the kale. Wait 10 minutes to let the kale break down a bit.
  • Add in the roasted brussels, farro, apple, pomegranate, walnuts, and goat cheese. Use tongs to mix well, until all ingredients are evenly dispersed.
  • Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.

GARLIC & HERB ROASTED CHICKEN (DAIRY-FREE)

When I think of the perfect cozy, home-cooked meal, I think of this garlic and herb roasted chicken. It’s seasoned and stuffed with very similar ingredients as my typical Thanksgiving turkey recipe, which gives it a delicious fall flavor (think sage, rosemary, and thyme) and is always a crowd pleaser. If you’ve never tried to make a roasted chicken on your own, I highly recommend this method – it’s straightforward and simple, but will leave you and your family reaching for seconds (and thirds!).

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

GARLIC & HERB ROASTED CHICKEN (DAIRY-FREE)

GARLIC & HERB ROASTED CHICKEN (DAIRY-FREE)
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GARLIC & HERB ROASTED CHICKEN (DAIRY-FREE)

Recipe by Jenn Lueke
Servings

4-6

servings
Prep time

20

minutes
Cooking time

1

hour 

15

minutes

When I think of the perfect cozy, home-cooked meal, I think of this garlic and herb roasted chicken. It’s seasoned and stuffed with very similar ingredients as my typical Thanksgiving turkey recipe, which gives it a delicious fall flavor (think sage, rosemary, and thyme) and is always a crowd pleaser. If you’ve never tried to make a roasted chicken on your own, I highly recommend this method – it’s straightforward and simple, but will leave you and your family reaching for seconds (and thirds!).

Ingredients

  • 5-6 lb whole chicken, at room temperature

  • 1/2 yellow onion, quartered

  • 1/2 green apple, de-seeded & halved

  • 1 lemon, quartered

  • 5 garlic cloves, peeled + 5 garlic cloves, finely minced

  • 1/3 cup olive oil

  • 2 tbsp lemon juice

  • 1 + 1/2 tbsp fresh rosemary, finely chopped

  • 1 + 1/2 tbsp fresh thyme, fined chopped

  • 1 + 1/2 tbsp fresh sage, finely chopped

  • salt & black pepper for seasoning

Directions

  • Preheat oven to 400 degrees and grease a baking dish large enough for the chicken with oil, or line it with aluminum foil. Remove the chicken from its packaging, remove the neck and giblets from the cavity, and pat it dry with paper towels. Place in the baking dish to rest.
  • In a bowl, whisk together the olive oil, lemon juice, rosemary, thyme, sage, and five minced garlic cloves. Season with salt and black pepper to taste (I recommend about 2 tsp salt and 1/2 tsp black pepper).
  • Season the entire chicken with salt and black pepper, including the cavity, liberally. Use clean hands to carefully pull up the skin on the breast, then put half of the oil and herb mixture underneath it. Push the mixture as far back as possible under the skin.
  • Pour the remaining half of the oil and herb mixture over the outside of the chicken, and spread it around the cover the entire surface area. Stuff the cavity with the onion, green apple, lemon, and five peeled garlic cloves. If all doesn’t fit inside, fill as much as possible then place the rest in the baking dish near the cavity.
  • Tie the chicken legs together with a piece of twine, tuck the wings underneath the chicken, then place on the middle rack in the oven for 60 minutes.
  • After the 60 minutes are up, remove the chicken from the oven and use a baster or ladle to pour the drippings in the baking dish all over the chicken. Cover with aluminum foil, then place back in the oven for ~15 to ~30 additional minutes, until the internal temperature is about 160 degrees (use a meat thermometer).
  • Let the chicken rest in the baking dish and rise up to 165 degrees, then place on a cutting board to cut off the bone. Enjoy immediately with the drippings ladled on top and sides of choice, or store in an airtight container in the refrigerator for up to four days.

ROASTED GARLIC PESTO SALMON

As a pesto lover I’m always looking for new ways to incorporate it into different meals and this pesto salmon is one of the easiest ways to do it! I like to use my homemade dairy-free roasted garlic pesto, which is incredibly simple to make in a food processor, but even if you’re using store-bought pesto it’s a great option for a quick dinner.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

ROASTED GARLIC PESTO SALMON

ROASTED GARLIC PESTO SALMON
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ROASTED GARLIC PESTO SALMON

Recipe by Jenn Lueke
Servings

4

servings
Prep time

40

minutes
Cooking time

10

minutes

As a pesto lover I’m always looking for new ways to incorporate it into different meals and this pesto salmon is one of the easiest ways to do it! I like to use my homemade dairy-free roasted garlic pesto, which is incredibly simple to make in a food processor, but even if you’re using store-bought pesto it’s a great option for a quick dinner.

Ingredients

  • ROASTED GARLIC PESTO

  • 1/2 cup olive oil

  • 5 peeled garlic cloves

  • 2 + 1/2 cups fresh basil leaves, packed

  • 1/4 cup crushed walnuts

  • 1/4 nutritional yeast

  • 1 tsp salt

  • 1/2 tsp black pepper

  • SALMON

  • 1 + 1/2 lb salmon filet (I prefer wild caught)

  • 2 tbsp olive oil

  • salt & black pepper to taste

  • juice & zest of 1/2 lemon

Directions

  • Preheat oven to 325. Add the olive oil and garlic cloves to a small oven-safe ramekin or baking dish and place in the oven for 40-45 minutes, until the garlic is soft and browning. Let cool.
  • Add the basil, walnuts, nutritional yeast, salt, and black pepper to a food processor and process until the basil and walnuts are in very small pieces.
  • Add in the roasted garlic and turn the processor back on. While it runs, carefully and slowly stream in the olive oil from the roasted garlic until desired consistency is reached (note you may not need to use all of the oil). Salt to taste.
  • Preheat oven again to 400 degrees and line a baking sheet with parchment paper. Add the oil to the baking sheet then place the salmon on top.
  • Evenly spread all of the pesto over the salmon filet until there is none left. Transfer to the oven and bake for 10-15 minutes, until the salmon has bits of white coming off of the sides and bottom (wild caught will cook more quickly than farm raised).
  • For best results, top with the lemon juice and zest and serve immediately.

ROASTED RED PEPPER & GOAT CHEESE HIGH-PROTEIN BREAKFAST BISCUITS

These high-protein breakfast biscuits have become one of my most popular recipes over on Instagram and TikTok, so I keep testing out new flavors! They’re so easy to make and the recipe makes 12 biscuits which you bake in the oven, and then can store in the refrigerator and just reheat when you’re ready! I’ve found 2-3 minutes in the airfryer is perfect for reheating, but a microwave or oven works too. This flavor includes roasted red peppers and goat cheese, so they’re perfectly sweet and savory. I hope you love them!

ROASTED RED PEPPER & GOAT CHEESE HIGH-PROTEIN BREAKFAST BISCUITS

ROASTED RED PEPPER & GOAT CHEESE HIGH-PROTEIN BREAKFAST BISCUITS
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ROASTED RED PEPPER & GOAT CHEESE HIGH-PROTEIN BREAKFAST BISCUITS

Recipe by Jenn Lueke
Servings

12

servings
Prep time

15

minutes
Cooking time

12

minutes

These high-protein breakfast biscuits have become one of my most popular recipes over on Instagram and TikTok, so I keep testing out new flavors! They’re so easy to make and the recipe makes 12 biscuits which you bake in the oven, and then can store in the refrigerator and just reheat when you’re ready! I’ve found 2-3 minutes in the airfryer is perfect for reheating, but a microwave or oven works too. This flavor includes roasted red peppers and goat cheese, so they’re perfectly sweet and savory. I hope you love them!

Ingredients

  • 1 tbsp avocado or olive oil

  • 1 small yellow onion, diced

  • 16oz ground pork (can sub chicken sausage, ground turkey, or ground chicken)

  • 6 eggs, beaten

  • 1 cup cup shredded cheddar cheese

  • 1 cup chopped roasted red peppers

  • 1 + 1/2 cups almond flour

  • 1/2 cup coconut flour

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 tsp oregano

  • 1 tsp garlic powder

  • 2 tsp baking powder

  • 4oz goat cheese

Directions

  • Preheat oven to 400 and line a baking sheet with parchment paper.
  • Heat the oil in a skillet over medium heat, then add the onion and sauté for 5 minutes. Clear the center of the pan and add in the ground pork. Let cook, stirring constantly, until the pork is completely browned, about 10 minutes. Set aside.
  • Whisk together the dry ingredients in a large mixing bowl, then mix in the beaten eggs, cheddar cheese, pork mixture, and roasted red peppers. Use a spatula to fully incorporate. 
  • Whisk together the eggs in a large mixing bowl, then incorporate one cup of the cheese. Add the pork mixture and incorporate.
  • Use a large cookie scoop or spoon to make 12 evenly sized balls of mix and place them on the baking sheet. Rub a little bit of oil in your hands and then shape them into a biscuit shape by pressing down.
  • Place in the oven for 8-10 minutes, until firm and browning on the outside, then remove and create a crater in the center of each one (where the goat cheese will go). Add about a tablespoon of goat cheese to each biscuit. Place back in the oven for 4-6 minutes to finish baking.
  • Remove from the oven and let cool completely before storing in an airtight container in the refrigerator for up to 4 days or freezer for a month.