This looks amazing for us pre-diabetics.

Mmmmm I do these kind of things all the time....cut chunks of figs ,dates or raisins too❤

Decadent is Right!!! Almond Butter and Dark Chocolate!!! 🤯😤 Sooooooo xcited to make these Blondies!!😋😋! Thx Chef Nene. 🤗🙏🏼

Yay!!!!!! Love Snickers Bars, and now I've got a guilt-free, healthy, protein-amped way to enjoy them!! Yummy!!! 😋😋 Thx Chef Nene. Love the way your brain works!!! 🤓👏🏼👏🏼

Temperature?

Could you use a few blueberries and make it a lemon & blueberry almond cake?

That seem so delicious! I can’t wait to try it!

تسلم ايدك حبيبتي ❤احلى لايك واشتراك ❤❤اتمنى تشرفني حبيبتي ❤❤❤

This is my oven, baking now. Looks like a recipe we would love, as is all of yours we have tried. For the person looking for an oat sub, I have used quinoa flakes before with excellent results for cookies. They are a perfect protein. Thanks, Nene 👨‍🍳

Yahooo!!! This fabulous granola recipe from You came back to my feed just when I was looking for a healthy, no refined sugar, easy granola!!! Thx Chef Nene. 🤩 **Love the 💗 sweater!!

This recipe looks incredible. Thank you for posting such a lovely creation. I hope to make it soon. ❤🍋

Can I use oat flour instead of almond

This looks so delicious you think you could get the same results from a toaster oven or would probably have to use muffin tins??

Yum

Macros (Approximate): High Protein Chocolate Quinoa Pudding: 1 Serving Calories: 195 | Protein: 16.1g | Carbs: 26.8g | Fat: 3.9g | Fiber: 2.7g | Sugar: 10g Strawberry Chia Jam: Per 1 TBSP Calories: 10 | Protein: 0.3g | Carbs: 2g | Fat: 0.2g | Fiber: 0.7g | Sugar: 1.2g HIGH PROTEIN CHOCOLATE QUINOA PUDDING: 4 Servings 1/2 cup quinoa (85g), white quinoa 2 ¼ plus ¼ cup milk, such as whole milk, unsweetened coconut milk, or unsweetened almond milk (I used 1 ½ cup of soy milk, 1 cup 2% lactose free) (600g) 2-3 tbsp maple syrup (30-45g) 1/3 cup egg whites, 80g (or egg whites from 3 large eggs) 2 tbsp cacao powder (12g) 2 serving Essential Aminos Enhanced Collagen Protein (any collagen powder or 1 serving of your favourite protein powder) depends on brand (20-30g total) (or 1 serving of your favorite protein powder is typically 25g) 1 tsp pure vanilla extract 1/2 tsp cinnamon Pinch of salt Strawberry Chia Jam 2 cups frozen strawberries (300g) 2 tsp lemon juice (10g) 1 tbsp maple syrup (15g) 2 tbsp chia seeds (24g) Strawberry Chia Jam Instructions: Place the frozen strawberries and lemon juice in a small saucepan over medium heat. Cook for 5-8 minutes, stirring occasionally, until the strawberries release their juices and soften. Use a fork or a potato masher to gently mash the softened strawberries to your desired consistency. Leave a few chunks for a more textured jam, or mash completely for a smoother jam. Stir in the maple syrup. Taste and adjust the sweetness, adding more maple syrup (or other preferred sweetener) if desired. Turn off the heat and stir in the chia seeds. Off the heat, let the mixture sit for 10-15 minutes, allowing the chia seeds to thicken the jam. Once thickened, transfer the jam to a clean jar or container. Let it cool completely before sealing and storing it in the fridge. Store the jam in the refrigerator for up to 1 week or freeze it for longer storage. High Protein Chocolate Quinoa Pudding Instructions: Place white quinoa in a fine mesh strainer. Rinse thoroughly with cold water (until the water runs clear) and allow to drain. In a medium pot, combine the quinoa, 2 1/4 cup milk, maple syrup, cacao powder, cinnamon, salt, vanilla and collagen powder, stir until incorporated and bring to a light boil. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 18-20 minutes, stirring about every 5-6 minutes or so. Taste it at 15-18 min mark, once it does not have a hard bite to it add your extra ¼ cup of milk and egg whites. Cook on low to medium heat and continuously stir for 2 min. Remember, you don’t want all the liquid to absorb because it will continue to thicken as it cools. Remove from heat. If you feel that too much liquid has been absorbed or you want it creamier, add another 2 tbsp or so of milk, stir through. Transfer to a container with a lid, refrigerate once it has cooled. You can enjoy this pudding warm or cold. I like to add chia jam for more fiber and antioxidants. Sprinkle with your favorite granola and add some coconut milk kefir or your favorite Greek yogurt. Keep refrigerated up to 3-4 days

You just keep raising the bar and I'm here for IT!!!!! 🤯💥😋😋😋 *P.S. Love ur 👕💓

Can you use cocoa powder…that’s what’s in my pantry.

I cant wait to try this fabulous *on-the-go* protein overload frittata-esque recipe!! 💥💥💥😋 Thx Chef Nene!!! 👑

Supeeeeeeer nice

Yum with fresh mango afta the gym!!! 😋😋😋 Thank you Chef Nene. 😊🙏🏼

I'm lovin your Sweet Potatoe recipes!!! 😋😋 Thx Chef Nene!! 😊🤩 *I could drink that right from my blender!! 😂😂

Do you think you could use applesauce or yogurt in lace of the butter?

The particular collagen powder you use is only shipped in Canada. I am in the U.S. I checked Amazon. They have a few types of Organika collagen powder. I don’t understand them enough to pick one. Do you know which one of Organika would be your 2nd choice? There is one called sleep, another called relax and then original. I would appreciate your thoughts. Thank you.

I made this a few days ago, followed the recipe exactly. Was sooo good! Such a great breakfast treat!

Can I bake this in a loaf pan instead of a round? If so, how long would you recommend?

Yummo!! Huge fan of sprouted oats!! Perfect grab and go, late nite snack!!! Thx beautiful Chef Nene. 🥰👍🏻👍🏻

Made this for breakfast and it’s oh so good!

En este momento lo termine de hacer por encargo. Se ve y huele espectacular. Gracias 🎉🎉🎉

Thankyou for sharing👍

Yummmmmmo!!! Sweet potatoes and Chocolate, what a delicious and decadent flavor combo!!! 💥💥 You're brilliant Chef Nene! 😤🤩😋😋😋 *P. S. Love ur chunky gray sweater!! Soooo cute!

I made these today and they are yummy. I had a really hard time getting them to stay together so I ended up putting them back into the food processor. They were still a bit dry. I used almond butter. Any suggestions?

You weren’t kidding about this being a good way to clean out your fridge. I dumped in some leftover chicken and spinach and some pico that was gonna go bad if I didn’t use it all soon. Thanks for sharing!

I love how simple your recipes are and how simple you make your videos. 😊

RECIPE: 2 large tortillas, any (I use Ezekiel Sprouted Tortillas) 3 large eggs 1/3 cup egg whites, 85g (or use 5 eggs total if not using egg whites) ¼ cup Parmesan, grated, 25 g ¼ cup Feta, crumbled, 35 g ½ tsp garlic powder ½ tsp salt ¼ tsp pepper 2 tbsp parsley, finely chopped 8 g 1 cup spinach 30 g, packed 1/3 cup roasted peppers, chopped 50 g (or raw bell pepper) 1/3 cup roasted squash, chopped 50 g NOTE: Use 1 2/3 cup (approx. 150g) of whatever add-ins you love. Great way to use any cooked veggies that you have in your fridge. If you are using potatoes or squash, ensure they are cooked before adding Use ½ cup (approx. 60g) of whatever cheese you love.

Recipe: Coconut Cottage Cheese Cheesecake (2 Servings) Macros (Approximate): 1 Serving Calories: 248 | Protein: 17.75g | Fat: 11.5g| Carbs: 18g | Fiber: 2.5g | Sugar: 15.75g (sugar can be lowered with zero sweetener sugar option) 1 cup cottage cheese 1 egg ½ cup unsweetened shredded coconut, toasted 2-3 tbsp of maple syrup (any sweetener you like) 1 tsp vanilla Pinch of salt Note: You could add ½ serving of protein powder (optional) Preheat your oven to 350F. Grease two ramekins and place then on a small sheet pan for easy transfer. Set aside. In a small skillet, add you shredded unsweetened coconut. Toast on low heat for 3-4 min, keep the coconut moving so it toasts evenly. You want a golden brown color. Set aside to cool. In a blender, add your cottage cheese, egg, sweetener, vanilla, pinch of salt and 2 tbsp of the toasted coconut. You could add protein powder if you choose to. Blend on high for 1 min. Divide the batter into the two ramekins. Bake for 20-25 min, until just set (a little jiggle in the center is ok) Cool for 20-30 min, then refrigerate minimum of 1 hr (overnight is best). These will keep in your fridge for 3-5 days or freeze for up to 3 months.

In my oven now….birthday treat for later tonight❤

Recipe Link: www.sillibake.com/blog/high-protein-blueberry-muffins Approximate Nutrition per muffin: Calories: 211 | Fat: 9.5g | Carbs: 18g | Protein: 12.7g RECIPE (6 Muffins): 2 large eggs ½ cup Greek yogurt plain, whole milk ¼ cup butter unsalted, melted, and slightly cooled (or coconut oil) 1/3 cup cane sugar or sweetener or 1 teaspoon stevia glycerite (equals about ⅓ cup sugar) 1 teaspoon pure vanilla extract Zest half a large lemon or one small lemon ½ cup almond flour blanched, finely ground 2 servings vanilla protein powder (46 grams) 1 teaspoon baking powder (gluten-free if needed) ½ cup blueberries, plus a few extra for the top Directions: Preheat the oven to 350°F. Line a 6-cup muffin tin with silicone liners, I’m using our Sillibake liners, but you can use whatever liners you have. In a large bowl, add cane sugar (or whatever sweetener you choose) and lemon zest, massage the sugar and zest, whisk the eggs, Greek yogurt, melted butter, and vanilla. Mix in the protein powder, followed by the almond flour, and finally, the baking powder. Mix until smooth. Add 1/2 tbsp of almond flour to the blueberries and Fold in the blueberries, reserving 18-20 blueberries to sprinkle on the muffins. Spoon the batter into the prepared muffin cups, filling them almost full. Top each muffin with 3-4 blueberries. Bake until a toothpick inserted in one of the muffins comes out clean, 17-19 minutes. They will not brown much. Cool the High Protein Blueberry Muffins for 5 minutes in the pan on a wire rack and then for 10 more minutes directly on the rack before serving

What are the measurements???? Bad info. Other videos list the measurements

No-bake Energy Bites (Serving 25 Bites) Macros (Approximate): 1 Bite Calories: 97 | Protein: 2.6g | Carbs: 11.5g | Fat: 5.2g | Fiber: 1.4g | Sugar: 6.4g Ingredients • 1 cup old-fashioned oats 90g (I used sprouted oats) • 2/3 cup toasted shredded coconut (unsweetened) 50g • 1/2 cup creamy peanut butter 128g (any nut or seed butter) • 1/4 cup ground flax 30g • 1/4 cup hemp seeds 28g • 1/3 cup semisweet chocolate chips 60g (or whatever chocolate chips you like) • 8 Medjool dates 140g-160g (pitted) • 1/2 tsp cinnamon • 1/4 tsp salt • 1 teaspoon vanilla extract Instructions 1. Add the pitted dates to a medium bowl, add boiled water over them and leave them to soften for ten minutes. 2. Drain your dates, add to a food processor along with nut butter, vanilla, cinnamon and salt. Processor for 1-2 min until smooth. 3. Transfer to a bowl, add the rest of the ingredients. Mix with a wooden spoon or your hands. 4. Form them into 1 tbsp balls, roll them and enjoy. I like to refrigerate mine for a minimum of 30 min, but it’s not necessary. 5. Refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months

Yum. I’ve made them before with just dates and nuts so the extra ingredients sound amazing. Thanks.

Lemon Almond Cottage Cheese Cake Servings: 12 servings Ingredients: • 3/4 cup (150g) raw cane sugar (any sweetener or granulated sugar) • 1/2 cup (115g) unsalted butter, at room temperature • 1/4 tsp course salt (optional when using cottage cheese) • 1 1/2 tsp almond extract • 1 1/2 tsp vanilla extract • Zest of one lemon • Juice of half a lemon (2 tbsp or so or 30ml)) • 4 large eggs, at room temperature and separated • 1 1/4 cups cottage cheese 2% (300g) (I used lactose free) or ricotta cheese • 1 1/2 cups extra fine almond flour (150g) (smooth out the lumps) • 1/2 cup (50g) sliced almonds • confectioner's sugar for dusting Instructions • Preheat oven to 325F (163 Celsius). Grease or spray a 9" spring form pan and line with parchment paper. Dust with flour or almond flour. • Cream the sugar, butter, salt, and extracts until very light and fluffy, about 4 minutes, scraping down the sides of the bowl as necessary. I do this with a hand mixer. • Beat in the egg yolks, one at a time, scraping down the bowl as necessary. • Add the cottage cheese (you can blend your cottage cheese beforehand if you desire that texture) and continue beating for another minute or so until very smooth. Add your lemon zest and lemon juice. •Next add the almond flour and mix until just combined. Set aside. • In a separate bowl, beat the egg whites until they form stiff peaks. • Gently fold the egg whites into the batter. I do this in two stages. The last addition should be gently folded into the mixture. • Spread the batter into your prepared springform pan and smooth out the top evenly. • Sprinkle sliced almond evenly over the top. • Bake in your preheated oven for 50-55 minutes. The cake will be puffed, golden, and not jiggly in the center. Lay a piece of foil loosely over the top of the cake towards the end of baking if it seems to be browning too quickly. • Let the cake cool for 10 minutes, then release the sides of the pan. Let the cake cool 15 minutes before dusting with confectioner's sugar. • Refrigerate once it's cooled. Will last in the fridge 4 days. You can freeze up to 3 months. Notes Almond flour comes in a few different forms. Almond flour is made from ground blanched almonds. Extra fine almond flour is great for baking and yields an extra tender cake. Almond meal is made from almonds that still have their skin on, and is a little coarser in texture. It can be used, but the texture of the cake will be a little ‘grittier’.

So delicious I am making it again. You are gifted. Thank you!

Again, a good recipe that I can’t wait to try! For a breakfast!

Yummmmmm! Gonna try this soon!

This looks AMAZING!!!! Sooooo xcited to make it and eat the entire baking dish in one serving!!! 😋😋😋😂

Omgoodness that looks scrumptious!!!! I'm definitely gonna try making it!!

This looks amazing!!!

Thank you! I'm going to try this

Red Peppers and Goat Cheese are my Love language!!! 💥😋😋💜 Nestled in a portable Egg Bite is the cherry on top! Thx Chef Nene. 🤩 **P. S. I Love roasted peppers too. I can eat them straight out of the jar. 😁