Ingredients:

• 2 peaches, diced

• 1 cup shelled edamame

• 1 avocado, diced

• 1/2 red onion, diced

• Juice of 1 lime

• Salt, to taste

Instructions:

1. Add all ingredients to a large bowl and gently toss until evenly combined. Taste and adjust the salt or lime juice as desired.

This meal is absolutely delicious, protein packed, and also gets in a solid vegetable serving! It’s easy to make and also keeps well as leftovers.

Ingredients:

• 4 medium zucchini

• 1 lb Italian sausage, ground or with casings removed

• 1 tbsp olive oil

• 1/2 medium onion, diced

• 3 cloves of garlic, minced

• 1 tsp Italian seasoning

• 1 cup marinara sauce

• 1/4 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• Salt and cracked black pepper, to taste

Instructions:

1. Preheat oven to 400°F.

2. Slice the zucchini in half lengthwise and scoop out the center, leaving about a 1/4 inch border. Finely chop the scooped-out zucchini flesh.

3. Arrange the zucchini halves on a baking sheet or in a baking dish. Lightly brush or spray with olive oil and bake for 10 minutes.

4. While the zucchini bakes, heat olive oil in a large skillet over medium heat. Brown the sausage, breaking it into crumbles, about 5-7 minutes.

5. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the chopped zucchini flesh, garlic, and Italian seasoning and cook another 3 minutes.

6. Add the marinara sauce and simmer for 2 minutes. Remove from the heat and stir in 1/4 cup Parmesan.

7. Fill each zucchini half with the sausage mixture. Top evenly with the mozzarella.

8. Bake for 15 minutes, until the zucchini is tender and the cheese is melted and bubbly. Broil for 1–2 minutes (watching carefully) for a golden top if desired.

This week, I prepped a few things to make healthy eating require less thinking and effort. Meal prep doesn’t have to mean hours in the kitchen. Each week, I aim to prep just a few simple recipes I can keep in the fridge and reach for throughout the week.

This week, I made egg bites, healthy chicken salad, a Greek cucumber salad, and peach cobbler protein overnight oats,. A few things for breakfast, lunch, snacks, and easy sides so I have less to figure out when I’m hungry and busy during the workweek!

What I Prepped:

1. Crock Pot Pulled Chicken

Crock pot pulled chicken is probably the #1 most meal prepped item I make. Nearly every Sunday, I throw 1-2 lbs of chicken in the crock pot to have an easy protein stable for the week. And the best part? All you have to do is throw it in and let it cook, the crock pot does all the work for you. 4 hours later you have the perfect chicken every time!

Ingredients:

• 1-2 lb. chicken breast

• Salt, pepper, garlic powder, and paprika to taste

• 1/2 cup water or low sodium chicken broth

Instructions:

1. Add chicken to crock pot. Season with salt, pepper, garlic powder, and paprika. Top with 1/2 cup water or low sodium chicken broth.

2. Cover and hook on high for 4 hours.

3. Once the chicken is done cooking, shred with 2 forks. Chicken should easily shred.

2. Spinach and Pepper Egg Bites

A quick, protein-packed breakfast made with eggs, cottage cheese, bell pepper, and spinach. These egg bites are easy to prep ahead and keep in the fridge for a simple grab-and-go breakfast throughout the week.

Ingredients:

• 8 Eggland’s Best eggs

• 1 red bell pepper, diced

• 1 packed cup fresh spinach

• 1 cup low-fat cottage cheese

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• Nonstick cooking spray

Instructions:

1. Preheat oven to 350°F. Coat a 12 cup muffin tin with nonstick cooking spray.

2. In a large bowl, whisk together the eggs and cottage cheese.

3. Once combined, add the peppers, spinach, garlic powder, onion powder, and black pepper.

4. Pour equally into each muffin tin.

5. Bake for 25-30 minutes, or until the center is set and the top is lightly golden.

6. Let cool for 5-10 minutes before removing from the pan and storing.

3. Healthy Chicken Salad

I absolutely love this recipe. It works as a great weekday lunch option, whether you want to have it on toast, over a salad, or even to dip in with crackers. It lasts well in the fridge and I genuinely look forward to having it!

Ingredients:

• 3 cups cooked chicken, shredded or diced (approximately 1 lb chicken, cooked)

• 1 honeycrisp apple, diced

• 2 celery stalks, diced

• 1/2 red onion, diced

• 1/2 cup pecans, roughly chopped

• 1 cup Greek yogurt

• 2 tablespoons dijon mustard

• 1 tablespoon hot honey

• Salt, pepper, and garlic powder to taste

Instructions:

1. In a large bowl, combine chicken, apple, celery, red onion, and pecans.

2. Add Greek yogurt, dijon mustard, hot honey, and seasonings. Toss until everything is evenly coated.

3. Enjoy on its own, over a bed of lettuce, on a sandwich, or with crackers!

4. Greek Cucumber Salad

A fresh side that makes it easy to add something nourishing to your plate all week. Prep a big batch once and scoop it alongside whatever you’re eating for an easy way to make meals feel more complete.

Ingredients:

• 2 cucumbers

• 2 bell peppers

• 1 red onion

• 1 can chickpeas (I love the Greek ones from Trader Joe’s!)

• 6 oz. feta cheese

• 1 lemon, juiced

• Olive oil

• Green goddess seasoning or some kind of Greek-ish seasoning blend

Instructions:

1. Dice cucumber, bell peppers, and red onion. Add to a bowl with chickpeas and feta.

2. Top with olive oil, juice of one lemon, and seasoning. Mix and taste to adjust olive oil/ seasoning as needed.

Peach Cobbler Protein Overnight Oats

This recipe tastes like dessert but has enough protein and fiber to actually keep you full all morning.

Ingredients:

• 1/2 cup rolled oats

• 1 medium peach, diced

• 1/2 scoop vanilla protein powder

• 1 tbsp chia seeds

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 tsp maple syrup

• 1/2 cup of unsweetened almond milk (or milk of choice)

• 1/4 cup plain Greek yogurt

• 1 medium peach, diced

• Butter (for cooking peaches)

• Optional: crushed pecans for topping

Instructions:

1. Dice peach and add to a small skillet with the cinnamon and a little butter. Cook over medium heat for 3–5 minutes, stirring occasionally, until the peaches are soft and jammy. Remove from the heat and let cool for a few minutes.

2. In a jar or airtight container, whisk together the milk, Greek yogurt, protein powder, and vanilla extract until smooth.

3. Stir in the oats, chia seeds, maple syrup, and the cooked peaches. Top with a bit of cinnamon.

4. Cover and refrigerate overnight, or for at least 4 hours.

5. Top with chopped pecans. Enjoy cold, or heat them if preferred.

These bacon, egg, and cheese breakfast tacos are an easy way to switch up your usual breakfast, taking the best part of a classic BEC and adding fresh pico de gallo and avocado for a breakfast that’s simple, satisfying, and packed with flavor. Perfect for a weekend brunch or whenever you want a breakfast that feels a little more fun!

This recipe was made in partnership with Eggland’s Best.

Prep time: 5 minutes | Cook time: 10 minutes | Serves 2 (2 tacos each)

Ingredients:

• 4 Eggland’s Best Classic Eggs

• 4 slices bacon

• ¼ cup shredded cheddar cheese

• ½ cup pico de gallo

• 1 medium avocado, diced or sliced

• 4 small flour tortillas

• Salt, to taste

• Black pepper, to taste

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and crumble or chop into small pieces.

2. In a small bowl, whisk the Eggland’s Best Classic Eggs with a pinch of salt and black pepper.

3. Add the eggs to a pan at medium-low heat. Gently scramble until just set and fluffy.

4. Warm the tortillas in a dry skillet or microwave until soft.

5. Divide the scrambled eggs evenly among the four tortillas.

6. Top each taco with bacon, cheddar cheese, pico de gallo, and avocado. Serve immediately.

Welcome to an example of What I Eat in a Day! I’m sharing all of the meals, recipes, products, and little extras from my most recent What I Eat in a Day video in one place.

Reminder: no two days look exactly the same, and this is not meant to be a comparison or recommendation of what you should eat. This is simply a snapshot of one day of eating and can be used for meal, snack, or recipe inspiration if you'd like!

Want to watch the video? Check out my What I Eat in a Day video here!

Note: this post contains affiliate links.

Breakfast: Meal prepped egg casserole with avocado toast and a kiwi

For breakfasts for the week, I made my meal prepped egg casserole that I’ve been making on repeat! It’s so nice to have breakfast ready to go on a busy week, and heats up really well. Find the recipe below as well as exact brands, products, and portions I used for the rest of the meal.

Breakfast Casserole:

Prep time: 15 minutes

Cook time: 35-40 minutes

Ingredients:

• 8 eggs

• 6 oz bacon

• 1 red bell pepper, diced

• 1/2 large yellow onion, diced

• 1 cup low-fat cottage cheese

• 1/2 cup shredded cheddar cheese

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• Nonstick cooking spray

Instructions:

1. Preheat oven to 375°F. Coat a 9x13 inch baking dish with nonstick cooking spray.

2. Add bacon to a skillet and cook on medium heat for 8-12 minutes, until it reaches your desired crispiness.

3. Transfer the bacon to a paper towel-lined plate. Once cool, chop or crumble it.

4. In a large bowl, whisk together the Eggland’s Best Classic Eggs and cottage cheese.

5. Once combined, add the peppers, onions, garlic powder, onion powder, and black pepper.

6. Fold in the bacon.

7. Pour into the prepared baking dish and sprinkle evenly with the cheddar cheese.

8. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.

9. Let cool for 5-10 minutes before slicing into 8 portions and serving.

Avocado Toast + Kiwi

For this meal, I used Trader Joe’s whole wheat English muffin, but any brand that you have or like will work! I also love Dave’s Killer Bread English muffins.

I mashed about 1/2 of an avocado on the English muffin, dividing between each half, and finished it off with everything but the bagel seasoning sprinkled on top. To complete this breakfast and make it balanced with more fiber, I added a kiwi on the side. Check out this video for my best kiwi cutting hack!

Lunch: Italian bean salad and shredded chicken

This lunch is a meal prep dream, and helps me keep up with eating nutrient dense foods on busy work days when I don’t have time to cook or prep a big lunch! Even though all I had to do was pull both items out of the fridge, this made a balanced, protein packed and fiber rich lunch easy and realistic.

I added a little drizzle of olive oil, balsamic, and Italian seasoning blend on my shredded chicken as well.

Italian Bean Salad

Ingredients:

• 1 can chickpeas, drained and rinsed

• 1 can cannellini beans, drained and rinsed

• 1 large English cucumber, chopped

• ½ small red onion, finely diced

• ½ cup pepperoncini, chopped

• 16 oz roasted red peppers, chopped

• 8 oz mozzarella pearls

• 1/4 cup olive oil

• 3 tbsp red wine vinegar

• 1 lemon, juiced

• 1-2 tbsp pepperoncini brine

• 1–2 tsp Italian seasoning

• Salt, black pepper, and garlic powder to taste

• Optional: ½ cup chopped olives

• Optional: fresh basil or parsley

Instructions:

1. Add all ingredients to a large bowl and gently toss until evenly combined. Taste and adjust with olive oil and seasonings as desired.

Crock Pot Shredded Chicken

Ingredients:

• 1-2 lb. chicken breast

• Salt, pepper, garlic powder, and paprika to taste

• 1/2 cup water or low sodium chicken broth

Instructions:

1. Add chicken to crock pot. Season with salt, pepper, garlic powder, and paprika. Top with 1/2 cup water or low sodium chicken broth.

2. Cover and hook on high for 4 hours.

3. Once the chicken is done cooking, shred with 2 forks. Chicken should easily shred.

Snack: Blueberry yogurt bowl

If I don’t have a yogurt bowl for breakfast, I’m probably having a snack! To me, this is the perfect low effort food that is filling, satisfying, and an easy way to add more protein and fiber to my day.

Ingredients:

• Fage 2% plain Greek yogurt

• 1/2 cup frozen wild blueberries

• 1-2 tbsp ground flaxseeds

• 1/4-1/3 cup Purely Elizabeth blueberry hemp granola

• Honey drizzle — I use Nate’s Naturals

Dinner: Italian Sausage Zucchini Boats

This dinner is hearty, flavorful, and perfect for zucchini season! It also keeps very well leftover, which is always a plus!

Ingredients:

• 4 medium zucchini

• 1 lb Italian sausage, with casings removed

• 1 tbsp olive oil

• 1/2 medium onion, finely diced

• 3 cloves of garlic, minced

• 1 tsp Italian seasoning

• 1 cup marinara sauce

• 1/4 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• Salt and cracked black pepper, to taste

Instructions:

1. Preheat oven to 400°F.

2. Slice the zucchini in half lengthwise and scoop out the center, leaving about a 1/4 inch border. Finely chop the scooped-out zucchini flesh.

3. Arrange the zucchini halves on a baking sheet or in a baking dish. Lightly brush or spray with olive oil and bake for 10 minutes.

4. While the zucchini bakes, heat olive oil in a large skillet over medium heat. Brown the sausage, breaking it into crumbles, about 5-7 minutes.

5. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the chopped zucchini flesh, garlic, and Italian seasoning and cook another 3 minutes.

6. Add the marinara sauce and simmer for 2 minutes. Remove from the heat and stir in 1/4 cup Parmesan.

7. Fill each zucchini half with the sausage mixture. Top evenly with the mozzarella.

8. Bake for 15 minutes, until the zucchini is tender and the cheese is melted and bubbly. Broil for 1–2 minutes (watching carefully) for a golden top if desired.

Dessert: Trader Joe’s mini ice cream cone

If you follow me, you know I love a lil sweet treat! I’ve loved these mini cones from Trader Joe’s for forever, they are the perfect little satisfying end to the day. I had the chocolate chip flavor.

Beverages

Not pictured, but this day I had 2 cups of coffee (love my Nespresso) with a splash of 2% milk, ~100 oz water, and an herbal tea after dessert.

Here’s my exact water bottle that helps me stay hydrated!

I hope you enjoyed this detailed “What I Eat in a Day!” Let me know if you want to see more like this. See you on the next one!

This is one of those meals that’s so easy to throw together, but somehow never gets old. It’s filling, satisfying, and calls for just 5 main ingredients: sweet potatoes, ground beef, cottage cheese, avocado, and hot honey. This is my version of the viral bowl that also incorporates my perfect roasted sweet potatoes, making this meal a 10/10!

Ingredients:

• 2 sweet potatoes, halved

• 2 tablespoons olive oil

• 8 oz - 1 lb of ground beef (depending on desired serving)

• 1 avocado

• 1 cup cottage cheese

• Salt, pepper, garlic powder, and paprika to taste

• Hot honey, for drizzling

Instructions:

1. Preheat oven to 375°F.

2. Slice sweet potatoes in half and cut off the ends. Coat with olive oil, salt, pepper, garlic powder, and paprika.

3. Line a baking sheet with parchment paper and place potatoes face down. Roast at 375°F for 60 minutes.

4. When the sweet potatoes are almost done, add olive oil to a pan and begin cooking the ground beef. Season with salt, pepper, garlic powder, and paprika. Cook for ~8 minutes, breaking it up as it cooks, until browned and cooked through.

5. After 60 minutes, remove sweet potatoes from the oven. Let them rest for 10 minutes out of the oven (do not skip this step!)

6. Add sweet potatoes and desired amount of ground beef to a bowl. Add 1/2 cup cottage cheese and 1/2 an avocado. Drizzle with hot honey.

Serves 2.

Paige’s Best Roasted Sweet Potato Tips:

• Bigger sweet potatoes work better than minis

• Don’t be skimpy with the olive oil

• Parchment paper is key! They do not come out the same with foil

• The potatoes come out best at 375°F for a full hour. I’ve tried higher temps/ less time and it just doesn’t get this caramelized!

• Let the potatoes sit for 10 min when they come out of the oven! Don’t skip this step!

Single Serving

Ingredients:

• 1 cup fat-free Fairlife milk

• ½ teaspoon vanilla extract or vanilla bean paste

• 1 scoop or one packet Clean Simple Eats caramel toffee protein powder

• ¼ teaspoon xanthan gum

• ¼ teaspoon monk fruit sweetener

• Pinch of salt

Mix in:

• 1 date, chopped

• 2 tablespoons dark chocolate chips

• 1 teaspoon coconut oil (for melting chocolate chips)

Serving For Sharing (Serves 2)

Ingredients:

• 1½ cups fat-free Fairlife milk

• ½ tablespoon vanilla extract or vanilla bean paste

• 1 scoop or one packet Clean Simple Eats caramel toffee protein powder

• ¼ teaspoon xanthan gum

• ¼-½ teaspoon monk fruit sweetener (or sweetener of choice, to taste)

• Pinch of salt

Mix in:

• 2 dates, chopped

• 1/4 cup dark chocolate chips

• 1 teaspoon coconut oil (for melting chocolate chips)

Instructions:

1. Add all ingredients to your Ninja Creami pint container. Blend with a frother or immersion blender until smooth.

2. Place the lid on the pint and freeze on a level surface for 24 hours (at least 16 hours, but 24 is best).

3. After 24 hours, remove the pint from the freezer and run the bottom half of the pint under hot water for 60 seconds, turning the pint while running it under water.

   Add the pint to your Creami and process it using the Lite Ice Cream setting.

   NOTE: After the first spin, your Creami will almost always look powdery, dry, or crumbly. DON’T PANIC! This is normal. What I do: take a butter knife and scrape the sides of the pint to break up any icy texture. Once you have done this, simply use the Re-Spin function. If you are doing a single serving and adding mix ins, you may not need to Re-Spin, since the creami will spin again with the mix in setting.

4. Add chocolate chips and coconut oil to a microwave safe bowl and heat for 30 seconds to 1 minute. Stir well and immediately add to creami.

5. Add chopped dates and Use Mix-in setting.

For more texture tips, check out my perfect ninja creami base recipe that I use for all of my creamis!

My Best Ninja Creami Texture Tips

Over the past few months, these are the biggest things I’ve learned:

• Don’t skip the xanthan gum! It helps prevent an icy texture and gives the ice cream that thick, scoopable consistency. It’s such a small amount, but it is absolutely necessary.

• A pinch of salt is necessary. It doesn’t make the ice cream salty at all, but plays a role in helping the texture and enhancing the flavor.

• Expect to Re-Spin. This isn’t a sign that something went wrong! It’s part of the process and how the Creami achieves its texture.

• Freeze for a full 24 hours. Spinning too early usually leads to inconsistent results.

• For single servings, you may not need to Re-Spin and do the butter knife step if you are adding mix-ins; typically the first spin and mix in spin is enough. If you are not using mix-ins, do not skip the Re-Spin step. For double serving, the Re-Spin and butter knife step is necessary, even if you are using mix-ins.

• For more tips on mastering your Ninja Creami base, check out my Ninja Creami 101 post.

Check out my Ninja Creami Essentials here, including the exact Creami I have!

It’s only halfway through August, and somehow I’m already seeing fall clothing lookbooks, Halloween decorations, and pumpkin spice everything making its way back onto shelves. Why are we rushing summer away?!

Consider this your reminder to savor the last bites of summer. To help you, I rounded up 10 of my favorite summer recipes that are worth making while the weather is still warm and summer produce is still at its peak.

Peach Caprese

A fun summer twist on the classic Caprese salad.

Prep Time: 10 minutes
Cook Time: None
Servings: 6

Ingredients:

• 2 medium peaches, diced

• 2 cups cherry tomatoes, halved

• 16 oz mozzarella balls (typically 2 containers)

• Italian seasoning blend

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• Fresh basil, sliced

Instructions:

1. Add peaches, tomatoes, and mozzarella to a bowl.

2. Top with olive oil, balsamic vinegar, and Italian seasoning blend. Mix.

3. Add more olive oil, balsamic, or seasoning as desired. Top with fresh basil.

Note: if you don’t have an Italian seasoning blend, salt and pepper will work just fine!

Watermelon Feta Salad

This Watermelon Feta Salad is PERFECT for summer! With just a few simple ingredients, it comes together in minutes. Make it for barbecues, weeknight dinners, and everything in between.

Prep Time: 10 minutes
Cook Time: None
Servings: 4

Ingredients:

• 6 cups watermelon, cubed

• 1 cup crumbled feta

• ¼ cup fresh basil leaves, torn

• 1 tablespoon extra virgin olive oil

• Juice of 1 lime

• Pinch of flaky salt

• Freshly cracked black pepper

Instructions:

1. Add the watermelon, feta, and basil to a large serving bowl.

2. Drizzle with the olive oil and fresh lime juice.

3. Gently toss until everything is evenly coated.

4. Finish with flaky salt and freshly cracked black pepper. Serve immediately.

Tip: Mint would also be amazing in this salad instead of basil! You can use whichever you prefer.

Teriyaki Chicken Bowl with Mango Cucumber Salad

With grilled chicken, sweet mango, and a limey bright salad, this simple weeknight dinner is packed with fresh summer flavors.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

Teriyaki Chicken

• 1½ lbs boneless, skinless chicken breasts or thighs

• Salt, pepper, garlic powder, and smoked paprika, to taste

• ½ cup Primal Kitchen Teriyaki Sauce, plus more for serving

Mango Cucumber Salad

• 2 ripe mangoes, diced

• 2 Persian cucumbers or 1 English cucumber, diced

• 1 cup shelled edamame

• 1 avocado, diced

• ½ cup diced red onion

• Juice of 2 limes

• 1 tbsp olive oil

• Salt, to taste

For serving:

• Cooked white or brown rice

Instructions:

1. Pat the chicken dry and season with salt, pepper, and garlic powder.

2. Preheat your grill to medium-high heat. Grill the chicken for approximately 5–7 minutes per side, depending on thickness, until cooked through and the internal temperature reaches 165°F.

3. Remove the chicken from the grill and brush on Teriyaki Sauce of choice (I love Primal Kitchen’s!), and let rest for 5 minutes before slicing.

4. Add the mango, cucumber, edamame, avocado, red onion, lime juice, olive oil, and salt to a large bowl. Gently toss until combined. Taste and adjust the salt or lime juice as desired.

5. Assemble bowls by adding cooked rice to each bowl and top with sliced grilled chicken and a generous scoop of mango cucumber salad. Drizzle with additional teriyaki sauce if desired.

Tip: If you’re using chicken breasts that are particularly thick, I’d recommend slicing them in half or pounding them to an even thickness first. They will grill more evenly and stay juicier.

Cherry Chicken Salad

A fresh summery take on classic chicken salad that’s perfect for meal prep lunches.

Prep Time: 15 minutes
Cook Time: None
Servings: 4

Ingredients:

• 3 cups cooked chicken, shredded or diced (approximately 1 lb chicken, cooked)

• 1 cup cherries, pitted and chopped

• 2 celery stalks, diced

• 1/2 red onion, diced

• 1/2 cup pistachios, roughly chopped

• 1 cup Greek yogurt

• 1 tbsp dijon mustard

• Salt, pepper, and garlic powder to taste

Instructions:

1. In a large bowl, combine chicken, cherries, celery, red onion, and pistachios.

2. Add Greek yogurt, dijon mustard, and seasonings. Toss until everything is evenly coated.

3. Enjoy on its own, over a bed of lettuce, on a sandwich, or with crackers!

Chili Lime Salmon

This Chili Lime Salmon is a quick and easy protein option that’s packed with flavor. Made with a simple marinade of olive oil, fresh lime juice, honey, and spices, this recipe has minimal steps and comes together in less than 20 minutes. It pairs well with rice, sautéed vegetables, or something like a fresh mango black bean salsa for a balanced meal.

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2-3

Ingredients:

• 1 lb salmon

• 2 tbsp olive oil

• Juice of 1 lime

• 1 tbsp honey

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

Instructions:

1. Whisk everything together to create the marinade.

2. Coat the salmon with the marinade using a basting brush.

3. Air fry at 400°F for 10-12 minutes, depending on thickness. Salmon can also be baked in the oven at 400°F for ~15 minutes.

4. Pair with your favorite veggies, starch, or sides and enjoy!

Summer Vegetable Orzo Salad

A fresh and colorful pasta salad packed with sautéed summer vegetables, goat cheese, and a lemon vinaigrette for the perfect make-ahead side dish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:

• Orzo Salad:

  • 1 cup dry orzo

  • 2 medium zucchini, diced

  • 1 red bell pepper, diced

  • 1/2 red onion, diced

  • 1 cup of corn

  • 4 oz. crumbled goat cheese

  • 1/4 cup fresh basil, thinly sliced

• Lemon Vinaigrette:

  • 1/4 cup olive oil

  • 1 lemon, juiced

  • 1-2 tsp honey

  • Salt and pepper

Instructions:

1. Bring a pot of water to a boil. Cook orzo according to package directions until al dente. Drain and transfer to a large mixing bowl.

2. Dice zucchini, red bell pepper, and red onion. Heat olive oil in a large skillet over medium-high heat and add the vegetables. Cook for 10 minutes, stirring occasionally, until tender and lightly browned.

3. Stir in the corn and cook for an additional 3–5 minutes.

4. In a small bowl or jar, whisk together olive oil, lemon juice, honey, salt, and pepper

5. Add the cooked vegetables to the bowl with the orzo. Once cooled a bit, fold in the goat cheese and fresh basil.

6. Pour the vinaigrette over the top and toss until evenly coated. Taste and adjust seasoning as needed before serving!

Cowboy Caviar

A flavorful, fiber-packed dip that’s perfect for adding to meals, topping salads, scooping up with tortilla chips, or enjoying as an easy snack. Each 1-cup serving provides close to 7 grams of fiber!

Prep Time: 15 minutes
Cook Time: None
Servings: 6

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed

• 2 cans (15 oz each) corn, drained

• 2 avocados, diced

• 1 bell pepper, diced

• 1 jalapeño, finely diced

• 1 red onion, diced

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper, to taste

Instructions:

1. Add all ingredients to a large bowl and gently toss until evenly combined. Taste and adjust the salt or lime juice as desired.

2. Serve immediately or refrigerate until ready to enjoy.

Hot Honey Chicken Skewers

If you’re looking for a recipe that’s packed with flavor without a long ingredient list, these Hot Honey Chicken Skewers are it. They’re perfect for summer dinners, entertaining friends and family, and make great leftovers.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6

Ingredients:

Chicken Skewers:

• 2 lbs boneless, skinless chicken breast or thighs, cut into 1.5 inch cubes

• 2 tbsp olive oil

• Salt, pepper, garlic powder, and smoked paprika to taste

• Wooden or metal skewers

Hot Honey Glaze:

• 1/3 cup hot honey

• 1 tbsp olive oil

• 1 tbsp apple cider vinegar

• Salt, pepper, and garlic powder to taste

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes before grilling.

2. Preheat your grill. In a large bowl, toss the chicken with the olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

3. Thread the chicken onto skewers.

4. Place the skewers on the grill and cook for 10–12 minutes, turning every few minutes, until the chicken reaches an internal temperature of 165°F.

5. While the chicken is grilling, whisk together the hot honey, olive oil, apple cider vinegar, salt, pepper, and garlic powder until smooth.

6. Transfer the chicken to a serving platter and brush with the glaze before serving.

Peach Cobbler Protein Overnight Oats

This recipe tastes like dessert but has enough protein and fiber to actually keep you full all morning.

Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling Time: 4-24 hours
Servings: 1

Ingredients:

• 1/2 cup rolled oats

• 1 medium peach, diced

• 1/2 scoop vanilla protein powder

• 1 tbsp chia seeds

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 tsp maple syrup

• 1/2 cup of unsweetened almond milk (or milk of choice)

• 1/4 cup plain Greek yogurt

• Butter (for cooking peaches)

• Optional: crushed pecans for topping

Instructions:

1. Dice peach and add to a small skillet with the cinnamon and a little butter. Cook over medium heat for 3–5 minutes, stirring occasionally, until the peaches are soft and jammy. Remove from the heat and let cool for a few minutes.

2. In a jar or airtight container, whisk together the milk, Greek yogurt, protein powder, and vanilla extract until smooth.

3. Stir in the oats, chia seeds, maple syrup, and the cooked peaches. Top with a bit of cinnamon.

4. Cover and refrigerate overnight, or for at least 4 hours.

5. Top with chopped pecans. Enjoy cold, or heat them if preferred.

Lemon Arugula Pasta Salad

Simple recipes are often the best ones, and this pasta salad is proof. It's fresh, flavorful, and comes together with just a handful of ingredients. Perfect for meal prep, barbecues, or an easy side to have on hand all week long.

Ingredients:

• 12 oz pasta of choice

• 3.5 oz arugula

• 1 cup shelled pistachios

• 1/2 cup grated Parmesan

• 2 oz shaved Parmesan

• 2 lemons, juiced

• 1/4 cup olive oil

• Salt and pepper to taste

• Optional: red pepper flakes

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Allow pasta to cool.

2. In a large bowl, combine the cooked pasta, arugula, pistachios, grated Parmesan, and shaved Parmesan.

3. Add olive oil and fresh lemon juice. Season with kosher salt, black pepper, and a pinch of red pepper flakes.

4. Toss until everything is evenly coated. Taste and adjust the seasoning, adding more lemon juice, olive oil, or salt as needed.

Ingredients:

• 2 cups frozen mango

• 1/2 cup low fat canned coconut milk

• 1/2 teaspoon vanilla extract

• Pinch of salt

Instructions:

1. Add all ingredients to a blender and blend until smooth, or add to Ninja Creami pint and blend with an immersion blender.

2. Pour into the Ninja Creami pint container.

3. Freeze on a level surface for 24 hours.

4. After 24 hours, remove from freezer and process using the Sorbet setting on the Ninja Creami.

5. If the sorbet looks crumbly after the first spin (which it likely will!), use a butter knife to scrape the sides of the pint to break up any icy texture. Run one Re-Spin cycle.

6. Scoop and enjoy!

Ingredients:

• 2 Persian cucumbers or 1 English cucumber, diced

• 1 jar of roasted red peppers, diced

• 2 8oz. containers of mozzarella pearls, drained

• Balsamic vinaigrette

• Italian seasoning blend

Instructions:

1. Add all ingredients to a large bowl and gently toss until evenly combined. Taste and adjust the seasoning and balsamic as desired.

Prep Time: 5 minutes
Cook Time: None
Servings: 2

Ingredients:

• 4 cups seedless watermelon, cubed

• Juice of 1 lime

• 8–10 fresh mint leaves (or basil leaves)

• ½ cup cold sparkling water (I used lime flavored!)

• Ice

Instructions:

• Add the watermelon, lime juice, and mint to a blender and blend until smooth.

• Strain through a fine mesh sieve.

• Fill two glasses with ice and divide the watermelon mixture between them.

• Top each glass with sparkling water and stir.

• Garnish with additional mint and a lime wedge, if desired.

Optional: add 1 1/2 oz tequila to each serving to make this a cocktail!

If you're looking for a breakfast that makes busy mornings easier, this High-Protein Sausage & Pepper Breakfast Casserole is it. Whether you're meal prepping for work, trying to eat a more balanced breakfast, or are hosting a brunch and want something everyone will enjoy, this recipe checks all the boxes!

This recipe was made in partnership with Eggland’s Best.

Prep time: 15 minutes

Cook time: 35-40 minutes

Ingredients:

• 8 Eggland’s Best eggs

• 1 lb sausage

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1/2 large yellow onion, diced

• 1 cup low-fat cottage cheese

• 1/2 cup shredded cheddar cheese

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• Nonstick cooking spray

Instructions:

1. Preheat oven to 375°F. Coat a 9x13 inch baking dish with nonstick cooking spray.

2. Brown the sausage in a large skillet over medium heat, breaking it into crumbles. Drain excess grease if needed.

3. In a large bowl, whisk together the Eggland’s Best Classic Eggs and cottage cheese.

4. Once combined, add the peppers, onions, garlic powder, onion powder, and black pepper.

5. Fold in the sausage.

6. Pour into the prepared baking dish and sprinkle evenly with the cheddar cheese.

7. Bake for 35-40 minutes, or until the center is set and the top is lightly golden.

8. Let cool for 5-10 minutes before slicing into 8 portions and serving.

This Chili Lime Salmon is a quick and easy protein option that’s packed with flavor. Made with a simple marinade of olive oil, fresh lime juice, honey, and spices, this recipe has minimal steps and comes together in less than 20 minutes. It pairs well with rice, sautéed vegetables, or something like a fresh mango black bean salsa for a balanced meal.

Ingredients:

• 1 lb salmon

• 2 tbsp olive oil

• Juice of 1 lime

• 1 tbsp honey

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp salt

• 1/2 tsp black pepper

Instructions:

1. Whisk everything together to create the marinade.

2. Coat the salmon with the marinade using a basting brush.

3. Air fry at 400°F for 10-12 minutes, depending on thickness. Salmon can also be baked in the oven at 400°F for ~15 minutes.

4. Pair with your favorite veggies, starch, or sides and enjoy!

This colorful salsa is fresh, flavorful, and packed with fiber.

Ingredients:

• 2 ripe mangoes, diced

• 1 (15-ounce) can black beans, drained and rinsed

• 1 red bell pepper, diced

• 1/2 red onion, diced

• 1 jalapeño, seeded and diced

• 1/4 cup chopped fresh cilantro

• Juice of 2 limes

• 1 tablespoon olive oil

• 1/2 tablespoon chili lime seasoning (such as Tajín)

• Salt and pepper to taste

Instructions:

1. Add all ingredients to a large bowl and gently toss until evenly combined. Taste and adjust with additional salt, lime juice, or Tajín as desired.

This healthy Chicken Scarpariello has all the delicious, savory flavors of the traditional dish with a few simple swaps. Everything is made in one pan, and it’s the perfect meal for a cozy weekend in or a weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, cubed

• 12 oz sweet Italian chicken sausage, sliced

• 1 lb baby gold potatoes, sliced in half (or slices for larger potatoes)

• 5 cloves garlic, sliced

• 2 tablespoons olive oil

• 1 cup roasted red pepper strips, drained and sliced

• 1/2 cup hot cherry peppers, sliced

• 1/2 cup sweet cherry peppers, sliced

• 1–2 tablespoons cherry pepper brine

• 1 1/2 cup low-sodium beef bone broth (or low-sodium beef broth)

• Salt, pepper, garlic powder, and onion powder to taste

Instructions:

1. Preheat oven to 400°F.

2. Wash and slice potatoes. Dry well and add to a bowl. Coat with 1 tbsp olive oil, salt, pepper, garlic powder and onion powder. Mix until evenly coated.

3. Line a baking sheet with parchment paper and lay potatoes cut side down. Bake for 30 minutes.

4. Add 1 tbsp olive oil to a pan with the chicken and season with salt, pepper, garlic powder. Bown the chicken in a large skillet. Set aside.

5. Add chicken sausage to the same pan and cook until browned.

6. Add the chicken back in, along with the garlic.

7. Stir in the peppers and cook for 2–3 minutes.

8. Pour in the beef bone broth and cherry pepper brine, scraping up any browned bits from the bottom of the pan.

9. Simmer for 10–15 minutes, until the chicken is cooked through and the sauce has slightly reduced.

10. Add in ¼-½ cup more bone broth, as needed.

11. Optional: top with grated parmesan or pecorino romano. Enjoy!

Notes

• Bone broth or broth? I have made this with both, and both are delicious! Bone broth creates a richer, more savory sauce, but low-sodium beef broth works just as well.

• For a milder version, use more sweet cherry peppers and less hot peppers, or omit the hot peppers altogether and use more of the sweet cherry peppers and roasted red peppers.

• Leftovers keep well in an airtight container in the refrigerator for 3-4 days.

This Watermelon Feta Salad is PERFECT for summer! With just a few simple ingredients, it comes together in minutes. Make it for barbecues, weeknight dinners, and everything in between.

Prep Time: 10 minutes
Cook Time: None
Servings: 4

Ingredients:

• 6 cups watermelon, cubed

• 1 cup crumbled feta

• ¼ cup fresh basil leaves, torn

• 1 tablespoon extra virgin olive oil

• Juice of 1 lime

• Pinch of flaky salt

• Freshly cracked black pepper

Instructions:

1. Add the watermelon, feta, and basil to a large serving bowl.

2. Drizzle with the olive oil and fresh lime juice.

3. Gently toss until everything is evenly coated.

4. Finish with flaky salt and freshly cracked black pepper. Serve immediately.

Tip: Mint would also be amazing in this salad instead of basil! You can use whichever you prefer.

Sweet, juicy, and incredibly refreshing, watermelon is one of my favorite fruits to keep on hand during the summer. While it’s delicious on its own, it also tastes great tossed into salads, blended into refreshing drinks, or even turned into a creamy frozen dessert.

If you’ve picked up a watermelon at the farmers market or grocery store and aren’t sure what to do with the rest of it, these three simple recipes are a great place to start. They’re easy, made with just a handful of ingredients, and perfect for hot summer days.

Why Buy Watermelon in Season?

Watermelon is at its sweetest, juiciest, and most flavorful during the summer months, typically from May through September, with peak season in July and August. Buying in season also usually means better flavor and a better price.

Nutrition Spotlight

Delicious and nutritious! Watermelon is over 90% water, making it a refreshing way to help support hydration during the warmer months. It's also a source of vitamin C, vitamin A, and lycopene, an antioxidant which gives watermelon its vibrant color.

More Ways to Use Your Watermelon

Besides the recipes below, try watermelon in:

• Fruit salads

• Smoothies

• Frozen popsicles

• Salsas

• Skewers with mozzarella or feta

• Yogurt parfaits

• Sparkling water or mocktails

• Frozen into ice cubes for drinks

• Grilled as a side dish

Watermelon Feta Salad

Prep Time: 10 minutes
Cook Time: None
Servings: 4

Ingredients:

• 6 cups watermelon, cubed

• 1 cup crumbled feta

• ¼ cup fresh basil leaves, torn

• 1 tablespoon extra virgin olive oil

• Juice of 1 lime

• Pinch of flaky salt

• Freshly cracked black pepper

Instructions:

1. Add the watermelon, feta, and basil to a large serving bowl.

2. Drizzle with the olive oil and fresh lime juice.

3. Gently toss until everything is evenly coated.

4. Finish with flaky salt and freshly cracked black pepper. Serve immediately.

Watermelon Lime Refresher

Prep Time: 5 minutes
Cook Time: None
Servings: 2

Ingredients:

• 4 cups seedless watermelon, cubed

• Juice of 1 lime

• 8–10 fresh mint leaves (or basil leaves)

• ½ cup cold sparkling water (I used lime flavored!)

• Ice

Instructions:

• Add the watermelon, lime juice, and mint to a blender and blend until smooth.

• Strain through a fine mesh sieve.

• Fill two glasses with ice and divide the watermelon mixture between them.

• Top each glass with sparkling water and stir.

• Garnish with additional mint and a lime wedge, if desired.

Watermelon Sorbet

Prep Time: 5 minutes (plus freezing time)
Freeze Time: 24 hours
Spin Time: 5 minutes

Ingredients:

• 2 cups watermelon, cubed

• Juice of 1 lime

• Pinch of salt

• Optional: 1 teaspoon honey

Instructions:

1. Blend the watermelon, lime juice, honey (if using), and salt until completely smooth.

2. Pour the mixture into a Ninja Creami pint.

3. Freeze on a level surface for 24 hours.

4. Rinse Ninja Creami pint under hot water for 60 seconds.

5. Process using the Sorbet setting.

6. If the mixture is crumbly after the first spin, scrape the sides with a butter knife and respin until smooth and creamy.

Single Serving

Ingredients:

• 1 cup fat-free Fairlife milk

• ½ teaspoon vanilla extract or vanilla bean paste

• 1 scoop Promix cookies and cream protein powder

• ¼ teaspoon xanthan gum

• ¼ teaspoon monk fruit sweetener

• Pinch of salt

Mix in:

• 1/4-1/3 cup Oat Haus cookies and cream granola

Serving For Sharing (Serves 2)

Ingredients:

• 1½ cups fat-free Fairlife milk

• ½ tablespoon vanilla extract or vanilla bean paste

• 1 heaping scoop Promix cookies and cream protein powder

• ¼ teaspoon xanthan gum

• ¼-½ teaspoon monk fruit sweetener (or sweetener of choice, to taste)

• Pinch of salt

Mix in:

• 1/2 cup Oat Haus cookies and cream granola

Instructions:

1. Add all ingredients to your Ninja Creami pint container. Blend with a frother or immersion blender until smooth.

2. Place the lid on the pint and freeze on a level surface for 24 hours (at least 16 hours, but 24 is best).

3. After 24 hours, remove the pint from the freezer and run the bottom half of the pint under hot water for 60 seconds, turning the pint while running it under water.

   Add the pint to your Creami and process it using the Lite Ice Cream setting.

   NOTE: After the first spin, your Creami will almost always look powdery, dry, or crumbly. DON’T PANIC! This is normal. What I do: take a butter knife and scrape the sides of the pint to break up any icy texture. Once you have done this, simply use the Re-Spin function. If you are doing a single serving and adding mix ins, you may not need to Re-Spin, since the creami will spin again with the mix in setting.

4. If you're adding in the granola like I did in this recipe, or anything else like cookies, chocolate chips, cereal, fruit, candy, nuts, or anything chunky, create a small well in the center of the ice cream and use the Mix-In setting.

My Best Ninja Creami Texture Tips

Over the past few months, these are the biggest things I’ve learned:

• Don’t skip the xanthan gum! It helps prevent an icy texture and gives the ice cream that thick, scoopable consistency. It’s such a small amount, but it is absolutely necessary.

• A pinch of salt is necessary. It doesn’t make the ice cream salty at all, but plays a role in helping the texture and enhancing the flavor.

• Expect to Re-Spin. This isn’t a sign that something went wrong! It’s part of the process and how the Creami achieves its texture.

• Freeze for a full 24 hours. Spinning too early usually leads to inconsistent results.

• For single servings, you may not need to Re-Spin and do the butter knife step if you are adding mix-ins; typically the first spin and mix in spin is enough. If you are not using mix-ins, do not skip the Re-Spin step. For double serving, the Re-Spin and butter knife step is necessary, even if you are using mix-ins.

• For more tips on mastering your Ninja Creami base, check out my Ninja Creami 101 post.

Check out my Ninja Creami Essentials here, including the exact Creami I have!

Please note: his post contains affiliate links.