This chicken crust pizza is probably one of the more unique ideas of what to make with ground chicken, and it’s definitely earned a regular spot in my rotation!

Instead of using regular pizza dough, the crust is made with ground chicken, breadcrumbs and eggs, then pressed into a thin layer and baked until golden around the edges. Once the crust is ready, top with your favorite marinara, shredded mozzarella and your go-to pizza toppings. I used turkey pepperoni today, but I also really want to make a Hawaiian version with pineapple and Canadian bacon!

My favorite part is that this is genuinely very easy to make (very beginner friendly!), there’s plenty of variations you could do to switch it up, and of course, it’s high in protein!

You’ll love it because it’s…

• High in protein

• Made with simple ingredients

• Easy enough for a weeknight dinner

• Ready in 30 minutes

• Easy to customize with your favorite pizza toppings

Chicken Crust Pizza

Prep time: 5 minutes, cook time: 30 minutes. Makes 8 slices.

Ingredients

For the chicken crust:

• 1 lb ground chicken

• 1 cup breadcrumbs

• 2 eggs

• Salt, pepper, garlic powder, Italian seasoning

For topping:

• Marinara or pizza sauce

• Shredded mozzarella cheese

• Pepperoni

• Optional: grated parmesan, red pepper flakes or fresh basil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, combine the ground chicken, breadcrumbs, eggs and seasonings.

3. Transfer the chicken mixture onto the prepared baking sheet and press it into one large, thin, even layer.

4. Bake until the chicken is completely cooked through and the edges are beginning to turn golden and crisp, about ~20 minutes. (Ground chicken should reach an internal temperature of 165°F.)

5. Remove from the oven and spread a layer of marinara over the crust.

6. Top with shredded mozzarella and pepperoni.

7. Return to the oven for another ~5 minutes, plus broil for another 3-5 minutes so the cheese is golden and bubbly.

8. Let it cool for a few minutes before slicing into 8 pieces.

A Few Tips

Make the crust thin. Pressing the chicken into a relatively thin, even layer (about 1/4 inch) helps the edges get golden and gives you more of that pizza-like texture.

Bake the crust before adding your toppings. You want the chicken completely cooked before the sauce and cheese go on.

Get creative. I used turkey pepperoni, but some of my other favorite pizza toppings are: jalapeños, olives, bacon, pineapple, fresh basil, balsamic drizzle, etc.

Let it rest before slicing. Just a few minutes makes it easier to cut and pick up without everything sliding off.

You can prep the batter beforehand, give it a stir and whip up pancakes in the morning, or you can double the batch to make these ahead for easy breakfasts during the week.

Here’s what you’ll need:

(This recipe makes 1 serving, about 3 medium-sized pancakes)

• 2 eggs

• 1/2 cup low-fat cottage cheese

• 1/4 cup pumpkin puree (or pumpkin pie filling, if you prefer it sweeter)

• 1/2 cup oats

• 1/4 cup all-purpose flour

• 1/2 tsp cinnamon

• 1 tsp vanilla

• 1/4 tsp salt

Add all of your ingredients to a blender, and blend completely until smooth. Cook your pancakes as usual on a pan over medium-heat until bubbles pop on the top of the batter. Flip and cook on the other side.

To serve, I recommend adding a dollop of whipped cream and a dash of cinnamon over top!

If you try this out, be sure to tag me on Instagram or TikTok (@laurabaule0) so I can see it and reshare it. I love seeing your creations!

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The last time I made this for someone, they described it as a “surprise salad” because they were surprised how well all the flavors go together, and I agree! It has warm roasted sweet potato, juicy paprika chicken, cosmic crisp apple, creamy goat cheese, crunchy almonds, hearty grains, and a maple-balsamic vinaigrette that ties everything together.

It also makes a great meal-prep. Just prep the ingredients ahead of time, keep the dressing separate, and you can throw lunch together in a few minutes.

Ingredients

For the salad:

• 1 bunch Dinosaur kale, finely chopped

• 1 sweet potato

• 1 lb chicken breast

• Salt, pepper, garlic powder, smoked paprika

• 1 cosmic crisp apple, diced

• 2 cups wild rice (or quinoa or brown rice)

• 1/2 cup crushed almonds

• 1/2 cup crumbled goat cheese

Maple-Balsamic Vinaigrette

• 3 tbsp balsamic vinegar

• 1/4 cup olive oil

• 1 tbsp maple syrup

• 1/2 tbsp dijon mustard

• grated Parmesan to taste

• Salt + pepper to taste

• Optional: splash of water to thin out

To make it:

1. Roast the sweet potato.

Dice sweet potato into small pieces and toss in olive oil, salt & pepper. Roast in the oven at 400 degrees for 20-25 minutes.

2. Make the dressing.

In a small jar, add the balsamic vinegar, olive oil, maple syrup, Dijon mustard, grated Parmesan, salt & pepper. I like to use a frother like this one to whip it all together until smooth. If you don’t have one, you can also seal the jar and shake it up until well combined.

3. Cook the chicken.

Dice the chicken breast into bite sized pieces. Season with smoked paprika, salt, and pepper, then sauté until golden on the outside and cooked through.

4. Finely chop the kale & apple

I swear every salad tastes 10x better when everything is finely chopped. Chop the kale really well so you get a little bit of everything in every bite! And dice your apple into small, bite sized pieces.

5. Assembly

Add the kale to a bowl with the roasted sweet potato, chopped apple, wild rice, almonds, goat cheese, and chicken. Drizzle generously with the maple-balsamic vinaigrette and toss everything together.

For meal prep:

Store the kale, grains, chicken, sweet potato, and toppings in containers in the fridge, but keep the dressing separate until you’re ready to combine + eat.

Kale is hearty enough that you *could* add the dressing now and it would hold up for a day or two in the fridge, but I wouldn’t recommend doing it much sooner because the sweet potato will get too mushy.

This is a salad I end up coming back to every fall, and everyone I’ve made it for is always pleasantly surprised at how well all the flavors go together! If you try it, be sure to tag me so I can see. Subscribe below for more!

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All of these are ultra-simple and my go-to’s for busy days when I really don’t want to think about what to make. Enjoy!

Breakfast: The One I Never Get Bored Of

(Since I always get asked about them, my bowls and plates are linked here!)

• 1 slice toast

• 2 eggs, over medium

• 1 tbsp butter

• ¾ cup Good Culture low-fat cottage cheese

• ½ cup berries & kiwi

Sola recently started carrying this white bread at Whole Foods and…OMG. It is divine. It tastes like soft white bread, but has 10g of protein and 6g of of fiber per slice. HUGE FAN. I’m also getting more fiber from the berries, plus protein from the eggs and cottage cheese. Simple, savory and keeps me full for hours.

509 calories | 43.5g protein | 26.7g fat | 31.6g carbs | 7.8g fiber

Lunch: 0 Thoughts Required

• 1 slice seeded sourdough

• 3 slices True Story turkey

• 1 slice provolone

• Mayo + mustard

• 3 Ella’s Flats pumpkin seed crackers

• 2 tbsp Ithaca Jalapeño Lime hummus

I love a no-recipe lunch. I found the brand ‘True Story’ turkey at my local Vons, and I love that it has simple ingredients and no nitrates. These crackers on the side with hummus are doing a lot of heavy lifting here with 5g of fiber and 8g of protein per serving (3 crackers!)

610 calories | 31.5g protein | 37g fat | 39g carbs | 11g fiber

Snack: Aloha bar

• 1 Aloha Peanut Butter Chocolate Chip bar

I’m SUPER picky when it comes to any type of bar, and these ones pass the test for me: 14g of organic, plant-based protein, 10g of fiber and they actually taste good. No weird, chalky aftertaste here.

240 calories | 14g protein | 15g fat | 23g carbs | 10g fiber

Dinner: Lazy Lasagna

Okay yes, this is a full recipe BUT, I promise, it’s truly so simple and it makes 9 servings so it’s doing double-duty as tonights’ dinner and lunch for the next few days.

• 6 Jovial gluten-free lasagna noodles

• 1 lb lean ground beef (93/7)

• ⅔ container Good Culture low-fat cottage cheese

• 1 egg

• ¼ cup grated parmesan

• ½ cup shredded mozzarella

• 1 jar (25oz) Whole Foods 365 organic marinara

• Garlic powder, onion powder, Italian seasoning

I use cottage cheese in place of ricotta for the added protein (and because I just love cottage cheese). If you haven’t yet, be sure to also try my Cottage Cheese Stuffed Shells recipe, it’s another weeknight favorite!

1. Preheat your oven to 375 degrees.

2. Cook your ground beef and season well with garlic powder, onion powder, and Italian seasoning.

3. Add in 1 full jar of marinara sauce and stir to combine.

4. In a bowl, combine cottage cheese, 1 egg and 1/4 cup grated parmesan. Mix well.

5. In a 8x8 baking dish, layer the meat sauce, noodles and cottage cheese mixture until your pan is full. No need to boil the noodles.

6. Top with shredded mozzarella, and bake covered in tin foil for 50 mins.

7. Remove tin foil and broil on low for 5 minutes, until cheese is golden and bubbly. Allow to cool 10 minutes before serving.

(I had 2 servings): 471 calories | 36.9g protein | 15.4g fat | 44.9g carbs | 4g fiber

The Full Day, Added Up:

Calories: 1,830

Protein: 125.9g

Fat: 94.1g

Carbs: 138.5g

Fiber: 32.8g

Over 120g of protein and 30g of fiber in a day where I never once felt like I was “eating clean” or overly focused on what to eat. I’m not counting to control myself, I’m tracking because I like knowing what’s actually fueling me. Also, I think most of us underestimate how simple it can be to reach our nutritional goals with just a few simple swaps!

To make things simple, I’ve curated a list of my pantry staples here. You can find my go-to better-for-you swaps that I always have in my kitchen and have them delivered right to your front door for easy, no-thought required healthy eating!

I hope you enjoyed this full day of eating, and let me know if you’d like to see more! <3

This recipe captures all of the same flavors and textures, but with a surprise ingredient for added health benefits… chickpeas!

Not that I think every dessert needs to be “healthy”, but if there’s a simple swap I can make to do so… why not? I love creating recipes that feel a little more balanced while still delivering on flavor.

The chickpeas replace the flour, add a boost of fiber and create an incredibly dense, thick and fudgy texture. Once blended with cocoa powder, almond butter, maple syrup and the rest of the simple ingredients, you truly cannot taste them at all. (Even my 5 year old nephew approves of them!)

Why I think you’ll love these:

• No flour required

• Made with chickpeas for added fiber

• Extra dense and fudgy

• Made with simple ingredients!

Recipe:

1 can (15 oz) chickpeas (partially drained)

1/2 cup natural almond butter

1 tbsp vanilla

1/3 cup maple syrup

1/4 cup mini chocolate chips

1/2 cup 100% cacao powder

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of sea salt

1/2 jar of hot fudge for frosting

rainbow chip sprinkles

Instructions:

1. Blend the chickpeas in a blender until smooth. I drained some of the liquid from the can, but not all, so that they would blend easily.

2. Add blended chickpeas, almond butter, maple syrup, vanilla, cacao powder, baking powder, baking soda, sea salt and mini chocolate chips to a large bowl and stir well until combined.

3. Pour into a parchment paper lined 8x8 baking dish.

4. Bake at 350 for 25-30 minutes. The key to dense and fudgy brownies is to not over-bake them.

5. Allow them to cool completely before adding the fudge layer of frosting and topping with rainbow chip sprinkles.

6. I recommend storing these in the fridge! Enjoy :)

Ingredients

• 1 package Thai wheat noodles (or similar)

• 1 lb shaved beef

• 2–3 cups chopped veggies
  (I used mushrooms, cabbage, carrots, zucchini, green + yellow onion, and bell pepper)

• 2 cloves garlic, chopped

• 1 inch fresh ginger, chopped

• 1 tbsp sesame oil

• Teriyaki sauce
  (I used Bachan’s Japanese BBQ Sauce)

• Optional: sesame seeds for topping

Instructions

1. Prep everything first
   Cook noodles according to package instructions and chop all your veggies so everything is ready to go.

2. Sear the beef
   Heat sesame oil in a large pan over medium-high heat.
   Add shaved beef and sear until browned. Remove from pan and set aside.

3. Cook the veggies
   In the same pan, add your veggies, garlic, and ginger.
   Sauté until slightly softened but still have some bite.

4. Bring it all together
   Add the beef back into the pan.
   Toss in the noodles and pour in your sauce.

5. Toss + finish
   Mix everything until well coated and heated through.

6. Plate + top
   Serve warm and top with sesame seeds.

Swaps:

• Use whatever veggies you have—this is a clean-out-the-fridge kind of meal

• Chicken, shrimp, or tofu all work if you don’t want beef

• Add extra protein by doubling the meat or mixing in scrambled eggs at the end

• If you like it spicy, a little sriracha or chili crisp goes a long way

Why this is on repeat at my house:

It gives full takeout satisfaction, but:

• no mystery oils

• no heavy feeling after

• and you can load it up with actual nutrients

One of those meals that always sounds good to me- and the leftovers might even be better!

As always, I love seeing your recreations. If you try this, tag me on IG or TikTok!

This is my lightened up, better-for-you version:

Cottage cheese in place of ricotta: This is the game changer- and what helps bring us to ~35g of protein per serving. It melts down perfectly within the shells, giving us the same creamy, delicious filling.

Added veggies: 1 full cup of spinach adds essential vitamins and nutrients to this dish. It’s tucked away in each shell, but you wouldn’t even notice it’s there. (The perfect kind of sneaky).

Lean ground beef or turkey: Since we’re also using other types of cheese which will add fats to this meal, I choose a leaner meat (90/10) to keep it light.

Ingredients

• Jumbo shell pasta (about 25 shells)

• 1 cup low-fat cottage cheese

• 1 egg

• 1/2 cup shredded mozzarella

• 1/4 cup grated parmesan

• 1 lb lean ground beef or turkey (90/10)

• 1 cup chopped spinach (I’m using fresh, but frozen is fine too)

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• 1 (24 oz) jar Rao’s Marinara Sauce

• Optional: extra 1/4 cup mozzarella for topping

Instructions

1. In an oven-safe skillet or saucepan, brown your ground beef over medium heat. Add Italian seasoning, garlic powder, and the full jar of marinara.

2. Stir to combine and set aside. (Bonus: cooking everything in one oven-safe pan = fewer dishes. You’re welcome.)

3. Cook your jumbo shells according to package directions for baking (about 8 minutes). Drain and spread them out on a sheet pan to cool so they’re easier to handle.

4. In a bowl, mix together the cottage cheese, egg, mozzarella, parmesan, and spinach until well combined. This is your filling.

5. Spoon the filling gently into each shell and nestle them right on top of the meat sauce in your pan

6. Top with an extra ¼ cup of mozzarella if you’re feeling it (I’m always feeling it).

7. Bake at 375°F for 20–25 minutes. For the last 2–3 minutes, switch to broil to get a golden, bubbly top. Watch it closely so it doesn’t burn!

Macros:

(Macros are approximate and can vary by brand).

Per Serving (5 servings)

• Calories: ~510

• Protein: ~35–38g

• Carbs: ~40g

• Fat: ~20–21g

A few tips before you make this:

• Use an oven-safe pan to make the meat sauce. I’m all about eliminating unnecessary dishes. Typically, this is made in a casserole dish, but why get an extra dish dirty unless you have to?

• If you don’t like spinach… There’s plenty of other veggies you can add to this, and I recommend that you do. Other ideas: add carrot, onion, mushroom or zucchini to the meat sauce.

• Make it ahead: if you’re preparing dinner for a group, you can easily prep this the morning of or even the day before. Just add your mozzarella topping and pop it in the oven ~30 minutes before you want to eat.

• Leftovers = perfection. This saves incredibly well, but I recommend storing the meat sauce and the shells separately if possible. Heat them together and it’s like they just came from the oven all over again.

This is exactly the kind of meal that I make when I want something cozy… but still feel great after eating. It’s busy-day friendly (only 20 minutes to prep + 30 mins in the oven), picky-eater approved and genuinely nourishing.

As always, I love seeing your recreations on IG & TikTok! If you decide to try this, tag me and let me know what you thought <3 Nothing makes me happier than seeing your recreations in my feed!

(Since I get asked all the time, I’ve linked my bowls & plates here!)

The Recipe

Cottage Cheese Crepes 💘

Ingredients you’ll need:

• 3 eggs (or 1/2 cup egg whites)

• 1/2 cup cottage cheese

• 1/4 cup flour (oat, almond, or all-purpose all work)

• Pinch of sea salt

• Splash of vanilla

• Dash of cinnamon

• Optional: splash of milk

1. Add everything to your blender. I’m using this one, I love it because it’s small enough that it doesn’t take up too much counter space, and its perfect for all of my recipes!

2. Blend everything together except the milk.

Then check your batter:

• If it’s already thin and runny → you’re good

• If it’s thicker (like pancake batter) → add a splash of milk and re-blend

To cook:

• Heat a medium-sized pan on medium-low

• Pour a thin layer of batter and swirl

• Cook gently and flip carefully (warning: they’re delicate)

I love using these pans from Caraway, and I’ve had mine for years now. They’re non-stick, non-toxic and truly make recipes like this a breeze. I have a discount code: BAULE10 if you want to try them out!

Filling Ideas

I went with:

• Fresh strawberries

• Whipped cream

But if you want to make it more filling + protein-forward:

• Swap whipped cream for vanilla Greek yogurt

You could also do:

• Banana + almond butter

• Blueberries + honey

• Or even a savory version if you’re feeling it (ham + cheese comes to mind!)

If you try these, tag me (@laurabaule0) so I can repost 💘
I love seeing your versions!

And if you’re here for recipes that taste good and make you feel good… you’re in the right place. Welcome <3 Be sure to subscribe.

You can shop my pantry staples, healthy kitchen essentials and more here.

I’ve been making variations of these cottage cheese pancakes for years now, and they are truly a staple in my diet at this point.

These pancakes are soft, doughy and made with simple ingredients that you likely already have in your kitchen. No protein powder needed (although, you could add some if you realllly want to).

I’ve also included a few ingredient substitution options, as well as the macros, below. Enjoy ✨

Why I love these

• High in protein

• Made with whole food ingredients

• Takes 5 minutes to blend + cook

• Keeps you full for hours (no blood sugar crash !)

Ingredients

(Makes about 3 medium-sized pancakes)

• 1/2 cup cottage cheese

• 1/2 cup oats

• 2 eggs (or 1/2 cup egg whites)

• 1 tsp baking powder

• Optional: 2 tbsp all-purpose flour (for a fluffier, more “cakey” texture)

Topping ideas:

• Sliced banana + walnuts

• Mixed berries + cinnamon

• Chocolate chips + vanilla

Instructions

1. Add all ingredients to a blender and blend until smooth.

2. Heat a pan over medium-low heat and add butter or coconut oil.

3. Pour batter into the pan.

4. Add toppings

5. Let cook fully on one side before flipping (low and slow is key here).

6. Flip, cook through, and enjoy.

Picking a variation:

• Without flour: softer, slightly custardy, more “healthy pancake” vibe

• With flour: fluffier, more traditional pancake texture

(If you’re making these for someone who doesn’t usually eat “healthy” recipes, add the flour)

Macros:

With flour:

(Using whole eggs)

• Calories: ~440

• Protein: ~28g

• Carbs: ~42g

• Fat: ~16g

Without flour:

(Using whole eggs)

• Calories: ~380

• Protein: ~26g

• Carbs: ~30g

• Fat: ~16g

Egg whites:

(no flour version)

• Calories: ~300

• Protein: ~32g

• Carbs: ~30g

• Fat: ~6g

If you try this, let me know which variation you made and what you decided to add on top! I’m always looking for new ways to try it out.

If you want more balanced, satisfying recipes like this, make sure you’re subscribed. I have a lot more coming :)

Every day is different, truly. However, all of these recipes are staples in my rotation. All are made with wholesome ingredients that leave me feeling energized and nourished.

My focus is: whole foods, balanced blood sugar, protein to keep my muscles happy and fiber to keep my gut healthy. Simple enough, right!?

BREAKFAST:

Fruit, eggs & toast plate

• 2 scrambled eggs

• 1 slice toasted fitness bread w/butter

• 1/2 cup fruit (kiwi, raspberries, blueberries, blackberries, strawberry, mango)

This is the brand of fitness bread that I buy. It has 11g of fiber per slice, so it really sets up my day early to hit my fiber goal. (I usually find it at Sprouts, sometimes Whole Foods or Jimbo’s). You HAVE to toast this, and I recommend adding butter and flaky sea salt.

~359 calories

16g protein / 40g carbs / 15g fat

+ 13g fiber

SUPPLEMENTS:

I’m currently taking: creatine, electrolytes, a pre-natal and Omega-3 fish oil capsules in the morning. At night, I take Magnesium Glycinate + L-Theanine, either with dinner or about an hour before I go to bed. All of my exact supplements are linked here. Let me know if you want another video or more details on any of these!

MID-MORNING SNACK:

Bananoffee Smoothie

• 1 small banana

• 1 tbsp natural peanut butter

• 1/3 cup cold brew

• 1/3 cup low fat milk

• 1 scoop vanilla protein powder

• Handful ice

Blend everything together until no chunks are visible. This is the blender I use for all of my blender-recipes. It’s great! And I’ve have it for years.

~332 calories

28g protein / 33g carbs / 11g fat

+ 4g fiber

LUNCH:

Lazy Taco Bowl

• 4oz ground beef

• 1 cup shredded iceberg lettuce

• 1 oz shredded cheese

• 1 tbsp greek yogurt

• 1/2 avocado

• 10 Siete grain-free tortilla chips

• Pico de Gallo

• Cholula hot sauce

~530 calories

35g protein / 20g carbs / 35g fat

+ 8g fiber

DINNER:

Creamy Cajun Pasta (Makes ~5 servings)

• 1 box Banza chickpea pasta

• 1 cup low-fat cottage cheese

• 2 tbsp parmesan cheese

• 2 tbsp Cajun seasoning (the one I use)

• Splash of low fat milk (or pasta water)

• 1 lb diced chicken breast

To make:

Dice chicken breast and season well. Cook completely, and set aside. Cook pasta according to package and drain.

In a blender, combine the cottage cheese, parmesan, cajun seasoning. Blend until smooth. Add a splash of milk sparingly, or only as needed, depending on how thick the cottage cheese is. It should be the consistency of pasta sauce.

In a large pan over low heat, add back in the cooked chicken, pasta and pour over your creamy cajun sauce. Combine. Don’t let it come to a simmer or the sauce will begin to separate.

Per 1 serving:

~346 calories

43g protein / 27g carbs / 7g fat

+ 5g fiber

DESSERT:

Date Chocolate Chip Cookie!

I have the recipe already posted here on my Substack.

Per 1 cookie:

~ 180 calories

4g protein / 23g carbs / 10g fat

+ 3g fiber

Nothing makes me happier than seeing you recreate these recipes! If you try one, be sure to tag me on Instagram or TikTok so I can share it @laurabaule0

These cookies taste indulgent, but are made with feel-good ingredients that won’t leave you feeling “blah”.

Linked all my go-to baking tools + pantry staples for this recipe below — from the exact cookie scoop I use to my favorite flaky salt 🤍 [Shop the recipe here!]

They’re naturally sweetened with Medjool dates, made with simple pantry ingredients, and come out soft in the center and crisp around the edges. The dates add little caramel-like bits of chewiness, making them perfect for when you’re craving dessert but still want to feel good afterward. Top them with flaky sea salt, and you’ve got the most perfect better-for-you sweet treat!

These are also super simple to make. Everything comes together in one bowl in just a few simple steps.

Ingredients

•8 Medjool dates, pitted

•4 tbsp warm milk

•1 egg

•1 tbsp almond butter

•1 ½ tbsp melted butter

•¾ cup almond flour

•3 tbsp oats

•½ tsp baking soda

•¼ tsp salt

•½ tsp vanilla

•¼ cup chocolate chips

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a bowl, add the pitted dates and warm milk. Mash together until mostly smooth and paste-like.

3. Add the melted butter, egg, almond butter, almond flour, oats, baking soda, salt, vanilla, and chocolate chips. Stir until a thick cookie batter forms. (Optional: for firmer cookies, let dough set in fridge for 15-20 mins)

4. Scoop the dough into 2-tablespoon sized balls and place them on the prepared baking sheet. I recommend using an ice cream scooper like this one, so that you can ensure each cookie is the same size, and will all cook the same.

5. For flatter cookies, gently press each dough ball down with the bottom of a glass.

6. Bake for 13–18 minutes, until the edges look golden and crisp.

• Less time = softer, gooier cookies

• More time = crispier edges

7. Right when the cookies come out of the oven, sprinkle a little flaky sea salt on top. I love using this one! These are delicate, pyramid shaped flakes and minimally processed. They add the perfect touch of saltiness to compliment the sweet dates & chocolate chips.

8. Let them cool for at least 10-15 minutes so they can fully set.

Tip:

If you like extra gooey cookies, slightly underbake them and let them finish setting on the tray. The centers stay soft and chewy while the edges crisp up perfectly.

If you make them…

I always love seeing your recreations. If you try these, tag me on Instagram or TikTok so I can see and share your version @laurabaule0

Nothing makes me happier than seeing these recipes show up in your kitchen!

You can shop the recipe and my kitchen essentials here.

Happy baking 🤍

Here’s why you’ll love it:

• Pumpkin = the secret glow ingredient! Pumpkin is rich in beta carotene and antioxidants that help support skin health and overall immunity.

• High Fiber: Chia seeds are a naturally high fiber food that are also rich in Omega-3 fatty acids.

• High Protein: Vanilla greek yogurt acts as both our sweetener and source of protein in this recipe.

• Cinnamon Apple Topping: Now that I think about it, this recipe is really more like if Pumpkin Pie + Apple Pie had a baby! The cinnamon apple topping is the cherry on top.

Ingredients (Makes 2-4 servings):

4 tbsp chia seeds

1/4 cup pumpkin puree

1/4 cup vanilla greek yogurt

1 cup milk of choice (I’m using 2%)

1 tsp vanilla

2 tsp cinnamon

1 green apple

1 tsp butter (or coconut or avocado oil)

For the chia pudding:

In a glass jar or container, add the chia seeds, vanilla greek yogurt, pumpkin puree, milk, vanilla and 1 tsp of cinnamon. Mix well to fully combine so there are no clumps of yogurt or pumpkin puree, the mixture should be smooth. Store covered overnight in the fridge, or let sit for at least one hour.

For the cinnamon apples:

Dice up the apple into small cubes, and add into a pan with butter or oil over medium heat. Add in 1 tsp of cinnamon and sautéed until apples are desired texture. I prefer the apples to still have a crisp in the middle and just slightly soft around the edges. I sautéed mine for about 5 minutes to achieve this.

Layer the chia pudding with another 1/4 cup vanilla greek yogurt and top with the cinnamon apples. Enjoy!

Here’s a few reasons why I think you’ll love it:

• Comes together easily in the blender

• Gluten free (can be dairy free and refined sugar free, depending on the chocolate chips you choose to use)

• 125 calories per brownie! Can easily fit into a nutritious day of eating

Here’s what you’ll need:

1 can (15 oz) drained & rinsed chickpeas

1/2 cup natural almond butter

1 tbsp vanilla

1/3 cup maple syrup

1/3 cup mini chocolate chips

1/2 cup 100% cacao powder

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup milk of choice (almond, dairy, soy, etc doesn’t really matter)

Pinch of salt

Recipe:

1. Combine ALL ingredients EXCEPT for the chocolate chips into your blender. Blend until completely smooth and all chickpeas are blended. You might have to start and stop the blender a few times to scrape down the sides.

2. Pour into a lined 8x8 baking dish, and then mix in your chocolate chips.

3. Bake at 350 degrees for 25 minutes (or until toothpick comes out dry).

4. Allow to cool for at least 10-15 minutes before slicing! Makes 16 brownies

Macros per brownie:

125 calories

6.5g fat

12.5g carbohydrates

3.8g protein

+2.5g of fiber!

Ingredients:

• 1lb chicken breast

• 1 yellow onion

• 1 tbsp olive oil

• 3-4 cloves minced garlic

• (2) 15 oz cans white beans (I used cannellini)

• 1.5 cup cottage cheese

• (2) 4oz cans hatch chopped green chiles

• 32 oz chicken bone broth

• 1 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp oregano

• 1 tsp smoked paprika

• salt + pepper to taste

For toppings:

• avocado

• lime wedge

• jalapeno

• cilantro

• tortilla chips

• shredded cheese

Instructions:

1. Dice 1/2 of your onion. Over medium heat, add olive oil to your dutch oven. Add in the diced onion and minced garlic and cook until translucent (3-5 mins).

2. Next, add in your chicken bone broth and chicken breast. Bring to a boil until chicken breast is thoroughly cooked through (10-15 mins).

3. While chicken is boiling, add 1 can cannelinni beans and cottage cheese to a blender and blend until completely smooth.

4. Remove chicken breast from pot and shred with a fork.

5. Add shredded chicken back into the pot, along with the blended mixture, both cans of hatch green chilis, other can of white beans and seasonings. Stir well to combine.

6. Serve with tortilla chips, avocado, lime, cilantro and jalapeños. Store in the fridge for up to 4 days.

Enjoy!!

• Fast & easy: Dinner is ready in less than 30 minutes!

• Balanced: Protein-rich beef, crunchy veggies, and fluffy jasmine rice for our carbs

• Flavorful: A mix of ginger, sesame, and soy packs in the flavor

• Versatile: Great with ground turkey, chicken or tofu as well!

What You’ll Need:

• 1lb lean ground beef (I use 93/7)

• 2-3 tbsp minced ginger

• 1/4 cup rice vinegar

• 1/2 tsp honey

• 2-3 tbsp sesame seeds

• 3 tbsp green onion

• 2-3 tbsp soy sauce

• 2-3 tbsp sriracha

• 2 cloves minced garlic

• 2-3 tbsp toasted sesame oil

• 2 cups cooked jasmine rice

• 4 persian cucumbers

• 3 large carrots

• optional: pickled onion for topping

Cucumber & Carrot Ribbon Salad

1. Chop cucumbers into 1/2 inch slices and use a vegetable peeler to create carrot ribbons. If you want a shortcut, you can use pre-shredded carrots for an easier option.

2. Mix together 1/4 cup rice vinegar, 1 tbsp toasted sesame oil, 1 tsp soy sauce, 1/2 tsp honey, 1 tbsp sesame seeds and 1 tbsp chopped green onion for the dressing and pour over carrots and cucumber. Let marinate at least 20 minutes. You can also prepare this the night before. The longer they can marinate, the more flavor!

Spicy Ginger Ground Beef

1. In a medium size pan, add 1 tbsp toasted sesame oil and 2 cloves minced garlic. Sautee 1-2 mins and then add in 1lb lean ground beef. Break up the meat until it begins to brown. Add in 1 tbsp minced ginger, 2 tbsp sriracha and 1-2 tbsp soy sauce.

2. Cook until meat is done. Optional- take a paper towel and absorb any excess oil in the pan.

Serve over cooked jasmine rice, optional top with pickled red onion, extra green onion and more sesame seeds. A side of avocado would also pair wonderfully. Enjoy!!

So I figured I should let you know that it’s not only the most delicious cucumber salad dressing, but any salad! I love making a batch of this to pour over a simple salad- in this video I did chopped iceberg lettuce, shredded carrots, avocado and grilled garlic & herb chicken. Delish!!

Why you’ll love this recipe:

• simple, minimal ingredients

• fresh, creamy and delicious flavor

• can be used as a salad dressing or dipping sauce!

• you’ll never want to use store-bought salad dressing again

recipe:

• 2 tbsp mayonnaise (I like the Chosen Foods brand, made with avocado oil)

• 1.5 tbsp red wine vinegar

• 2 tbsp grated parmesan

• 1 clove fresh minced garlic

• 1/4 tsp honey

Combine all ingredients until mixed together. This makes enough dressing for one medium sized salad or cucumber salad. If you’re making this for more than 2 people, I would recommend doubling the recipe!

Enjoy!!

• Takes 5 minutes to prep!

• Packed with healthy fats, fiber and omega-3’s

• Easily customizable to whatever flavors you’re in the mood for this week

What you’ll need:

• 3 tablespoons chia seeds

• 3/4 cup milk of choice (I usually do 2%)

• 2 tablespoons vanilla yogurt

How to make:

Combine all ingredients together and store covered overnight in a glass container or jar.

When you’re ready to enjoy, add your favorite toppings like fresh fruit, honey, greek yogurt or nuts!

I love assembling a yogurt & chia pudding parfait like this one, and layering greek yogurt, chia pudding, strawberries, blueberries, raspberries, pineapple & slivered almonds. Top everything with a drizzle of honey and you have the perfect healthy sweet treat!

(***Note: barley naturally contains gluten!!)

Why You’ll Love It:

• Rich in plant-based protein

• Full of gut-friendly fiber

• Bright, fresh, and creamy

• Just a handful of simple ingredients

Here’s what you’ll need:

• 1/2 cup cooked barley

• 1/2 cup cooked green lentils

  (I use this package of pre-cooked barley & lentils from Whole Foods)

• 1 cup crumbled low-fat feta cheese

• 2 cups chopped cherry tomatoes

• 1 tablespoon sliced basil (about 4-6 leaves of fresh basil)

• 1 clove minced garlic

• 2 tbsp olive oil

• 1 tbsp Italian seasoning

• Pinch of flaky sea salt

Instructions:

1. Add your cooked, cooled barley & lentils to a large bowl

2. Slice each cherry tomato in half, then, take each half and slice it in half again—now you have quarters. From there, cut each quarter in half one more time to make eighths. You’ll end up with small, evenly diced pieces that are perfect for scooping.

   🥄 Use a serrated knife if your tomatoes are super juicy… less squish, more control!

3. Add in your crumbled feta cheese, basil, olive oil, seasonings, garlic and sea salt.

4. Toss well to combine and enjoy on its own, or pair with a good, seedy cracker like my favorite- Mary’s Gone Crackers (which have another 3g of fiber per serving!)

This recipe makes 1 serving, with 10g+ of fiber! The batter alone has 10g of fiber, and I usually like to pair this with blueberries or raspberries on top. 1/2 cup of either adds about another ~3-5g of fiber.

Ingredients:

• 1/3 cup cottage cheese

• 1/3 cup flax meal (ground flaxseeds)

• 1/3 cup liquid egg whites

• 1-2 tbsp oats

• 1/2 tsp baking powder

• Optional: Dash of vanilla, cinnamon, sea salt

Instructions:

1. Blend: Add all the ingredients to a blender and blend until smooth. The batter will be thick and creamy.

2. Preheat: Heat a non-stick skillet over medium heat and lightly spray with cooking spray or a touch of oil.

3. Cook (PANCAKES): Pour small amounts of batter onto the skillet to form pancakes. Cook for 2-3 minutes on one side until bubbles start to form, then flip and cook for another 1-2 minutes until golden and set.

4. Cook (WAFFLES): Pour batter into a greased mini waffle maker, and let cook 3-5 minutes or until golden brown.

5. Serve: Enjoy with your favorite toppings like fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt.

Macros (1 serving - not including toppings like blueberries, maple syrup, etc)

• Calories: ~320

• Protein: ~25g

• Carbs: ~16g

• Fat: ~16g

• Fiber: ~10g

Here’s a quick video on how I make them as pancakes:

As always, I love seeing your recreations! If you decide to try these out, let me know what you think! Be sure to tag me on Instagram or TikTok so I can repost your version as well :)