Tender golden chicken smothered in a creamy lemon-caper sauce made with garlic, Parmesan, and fresh lemon. It’s bright, savory, and comforting without being too heavy.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

For the Chicken

• 1½ lbs boneless, skinless chicken breasts

• ½ cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil

• 2 tbsp butter

For the Creamy Lemon Piccata Sauce

• 3 tbsp butter

• 4 cloves garlic, minced

• 1 cup chicken broth

• ½ cup heavy cream

• ¼ cup freshly squeezed lemon juice

• 1 tbsp lemon zest

• ⅓ cup grated Parmesan cheese

• ¼ cup capers, drained

• ½ tsp Italian seasoning

• ½ tsp salt, or to taste

• ½ tsp black pepper

• 2 tbsp fresh parsley, chopped

Instructions

1. Prepare the Chicken

Slice the chicken breasts in half horizontally to create thinner cutlets. Pat dry with a paper towel.

In a shallow bowl, combine the flour, garlic powder, Italian seasoning, salt, and pepper. Dredge each chicken cutlet lightly in the seasoned flour, shaking off any excess.

2. Sear the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the chicken and cook for about 3–4 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside.

3. Make the Sauce

Reduce the heat to medium and add the butter to the same skillet.

Add the minced garlic and sauté for about 30 seconds, until fragrant.

Pour in the chicken broth and scrape up all the flavorful browned bits from the bottom of the pan.

Add the lemon juice, lemon zest, Italian seasoning, salt, and pepper. Let the sauce simmer for 3–4 minutes to reduce slightly.

4. Make It Creamy

Lower the heat and stir in the heavy cream and Parmesan cheese.

Simmer gently for 2–3 minutes, stirring until the Parmesan melts and the sauce becomes creamy and slightly thickened.

Stir in the capers.

5. Finish the Chicken

Return the chicken to the skillet, spooning the creamy lemon sauce over each piece.

Let everything simmer together for 2–3 minutes so the chicken absorbs the sauce.

Finish with fresh parsley and an extra squeeze of lemon.

✨ PreppedByLaurah Tip

Don’t skip scraping the browned bits from the bottom of the pan when you add the chicken broth—that’s where so much of the flavor comes from! For meal prep, store the chicken and sauce together and reheat gently so the creamy sauce stays smooth.

Serving Ideas

Serve over:

• Garlic Parmesan mashed potatoes

• Jasmine or basmati rice

• Creamy polenta

• Roasted potatoes

• Lemon herb pasta

• Roasted broccoli or asparagus

Ingredients :

For the batter:

• ½ cup maple syrup

• 1/3 cup coconut oil ( melted but cooled )

• ½ cup plain Greek yogurt

• 1 egg

• 1/3 cup whole milk

• 1 Tbsp vanilla extract

• 1 tsp fine sea salt

• 1 Tbsp cinnamon

• 2 Tbsp molasses

• 1 ½ cups AP flour ( 1•1 for gluten free flour )

• 1 tsp baking soda

• 1 ½ tsp baking powder

For the filling:

• 1 tbsp cream cheese ( scooped into the middle of the muffin )

For the peach filling:

• 4 ripe peaches ( cut into cubes )

• 1 tsp cinnamon

• 2 Tbsp butter

• 3 Tbsp organic brown sugar ( can also sub for honey or maple syrup for the recipe to be refined sugar free )

• 1 tsp salt

Instructions:

1. Caramelize the Peaches 🍑

1. Start by dicing your ripe peaches into small cubes.

2. Heat a skillet over medium heat and add the butter.

3. Once the butter is melted, add the peaches, brown sugar, cinnamon, and salt.

4. Cook for about 5–8 minutes, stirring occasionally, until the peaches become soft, caramelized, and slightly syrupy.

5. Remove from the heat and set aside to cool slightly.

2. Make the Muffin Batter

1. Preheat your oven to 350°F and line a muffin tin with muffin liners.

2. In a large mixing bowl, whisk together the maple syrup, melted and cooled coconut oil, Greek yogurt, egg, whole milk, vanilla extract, and molasses until smooth.

3. In a separate bowl, combine the flour, sea salt, cinnamon, baking soda, and baking powder.

4. Slowly add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix the batter.

5. Fold in about half of the caramelized peaches, saving the rest for the tops of the muffins.

3. Stuff the Muffins

1. Fill each muffin liner about ⅓ full with batter.

2. Add 1 tablespoon of cream cheese directly into the center of each muffin.

3. Cover the cream cheese completely with more muffin batter, filling each muffin cup about ¾ full.

4. Top each muffin with some of the remaining caramelized peaches.

4. Bake

Bake at 350°F for 15–20 minutes, or until the muffins are golden on top and a toothpick inserted into the muffin portion comes out clean.

Let the muffins cool in the pan for 5–10 minutes before transferring them to a cooling rack.

✨ PreppedByLaurah Tip

For the best peach cobbler flavor, let the peaches get deeply golden and caramelized in the butter and brown sugar before taking them off the heat. The caramelized peaches combined with the molasses and cinnamon give these muffins that warm, cozy cobbler flavor.

Store in an airtight container in the refrigerator for up to 4–5 days because of the cream cheese filling.

Sweet, rich, and packed with cozy banana flavor, this homemade coffee syrup is the perfect way to upgrade your morning coffee. The bananas get caramelized with coconut sugar, maple syrup, and cinnamon before simmering into a smooth, naturally fruity syrup.

Prep Time: 5 minutes
Cook Time: 15–20 minutes
Makes: About 1½–2 cups of syrup

Ingredients

• 4 very ripe bananas, sliced

• 1 cup coconut sugar (or substitute brown sugar)

• 2 tbsp maple syrup

• 1 tbsp cinnamon

• 1 cup water, plus more as needed

• 1 tsp vanilla extract

• ¼ tsp salt

Instructions

1. Caramelize the bananas:
   Add the sliced bananas to a saucepan over medium heat. Cook for 3–4 minutes, stirring occasionally, until they begin to soften and caramelize.

2. Build the syrup:
   Add the coconut sugar, maple syrup, cinnamon, salt, and water. Stir everything together until well combined.

3. Simmer:
   Bring the mixture to a gentle simmer. Reduce the heat to low and cook for 10–15 minutes, stirring occasionally, until the bananas have broken down and the mixture has thickened slightly.

4. Add the vanilla:
   Remove from the heat and stir in the vanilla extract.

5. Strain:
   For a smooth coffee syrup, pour the mixture through a fine-mesh strainer, pressing gently on the bananas to extract as much liquid as possible. For a thicker, more concentrated syrup, you can blend the mixture before straining.

6. Cool & store:
   Let the syrup cool completely, then transfer to a clean glass jar or airtight container. Store in the refrigerator for up to 1 week.

☕ How to Use It

Add 1–2 tablespoons to your favorite iced or hot coffee. It is especially good with:

• Iced vanilla lattes

• Cold brew

• Oat milk lattes

• Banana cream cold brews

• Iced shaken espresso

• Coffee with a splash of cream or coconut milk

My favorite: Add 1½ tbsp of banana syrup to a glass of ice, pour in espresso, add your favorite milk, and top with a sprinkle of cinnamon. 🍌☕️

PreppedByLaurah Tip

For the deepest caramelized banana flavor, let the bananas get nice and golden before adding the water and sugar. The more caramelization you get in the beginning, the richer your syrup will taste.

Crispy, golden smashed potatoes coated in a sweet and savory honey Dijon glaze, finished with fresh dill and Parmesan. These are the perfect side dish for just about any dinner—and they’re seriously hard to stop eating.

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour

Ingredients

For the Potatoes

• 1½–2 lbs baby potatoes

• 2–3 t…

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Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

• 4 ears fresh corn, husked ( you can also use frozen and just char is over the stove )

• …

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Makes: About 1 cup
Prep Time: 10 minutes

Ingredients

• ½ cup fresh parsley, finely chopped

• ½ cup fresh cilantro, finely chopped

• 4 cloves garlic, finely minced

• ¼ cup red wine vinegar

• ½ cup extra-virgin olive oil

• 1 tbsp fresh lemon juice

• ½ tsp dried oregano

• ½ tsp red pepper flakes, more to taste

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Finely chop the parsley, cilantro, and garlic. For the best texture, chop everything by hand rather than blending it.

2. Add the herbs and garlic to a bowl. Stir in the red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper.

3. Slowly drizzle in the olive oil while stirring until everything is well combined.

4. Let the chimichurri sit for at least 15–20 minutes before serving. This allows the herbs and garlic to infuse into the oil and vinegar.

5. Taste and adjust the salt, vinegar, lemon juice, or red pepper flakes as desired.

Prepped by Laurah tip: Make it a few hours ahead of time—or even the day before—for an even more flavorful chimichurri. Store refrigerated for up to 5 days and bring it closer to room temperature before serving.

Makes: 12–14 bliss balls
Prep Time: 10 minutes
Chill Time: 20 minutes

Ingredients

• 1 cup old-fashioned oats

• ½ cup almond butter

• ¼ cup pure maple syrup

• 2 Tbsp Molasses

• ½ cup finely shredded unsweetened coconut

• 2 Tbsp flaxseeds

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 tsp salt

• 2 tbsp chia seeds

• 2–3 tbsp mini chocolate chips, optional

• 1–2 tbsp milk of choice, as needed

Inst…

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Juicy, tender chicken marinated in fresh lemon and lime, garlic, herbs, and a touch of honey, then seared until golden and gently steamed until perfectly cooked. The best part? The flavorful pan juices are reduced and poured right over the chicken before storing, allowing all those bright, savory flavors to soak in.

Servings: 4–6
Prep Time: 15 minutes
Marinating Time: 3 hours
Cook Time: 15–20 minutes

Ingredients

• 2 lbs boneless, skinless chicken thighs

• ¼ cup olive oil

• Juice of 2 lemons

• Zest of 1 lemon

• Juice of 1 lime

• Zest of 1 lime

• 3 Tbsp Fresh dill ( chopped )

• 4 cloves garlic, minced

• 1½ tsp dried oregano

• 2 Tbsp Italian Seasoning

• 1 Tbsp paprika

• 1 Tbsp onion powder

• 1 Tbsp dried thyme

• 1 Tbsp Salt

• 1 tsp black pepper

• 2 tbsp fresh parsley, chopped

• 1 tbsp honey

Instructions

1. Make the marinade

In a large bowl or zip-top bag, whisk together the olive oil, lemon juice, lemon zest, lime juice, lime zest, garlic, oregano, paprika, fresh dill, onion powder, thyme, salt, black pepper, parsley, and honey.

Add the chicken and coat thoroughly in the marinade. Cover and refrigerate for 3 hours to allow all of the flavors to really soak into the chicken.

2. Sear the chicken

Remove the chicken from the refrigerator about 15–20 minutes before cooking.

Heat a large skillet over high heat. Remove the chicken from the marinade, allowing the excess to drip off, and place it in the hot skillet.

Sear the chicken for 2 minutes on each side, until beautifully golden brown.

3. Steam until tender

Reduce the heat to low and add a small splash of water to the pan. Cover immediately with a lid and let the chicken gently steam for 9–10 minutes, or until the thickest part reaches 165°F.

4. Save those pan juices!

Transfer the cooked chicken to a cutting board, leaving all of the flavorful juices in the pan.

Let the juices simmer uncovered over low-medium heat for 4–5 minutes, allowing them to reduce slightly and concentrate all of that lemony, garlicky, herb-filled flavor.

5. Cube & finish

Let the chicken rest for a few minutes, then cut it into bite-sized cubes.

Place the chicken into your meal-prep containers, then pour the reduced pan juices directly over the chicken.

This step is key! The juices soak into the chicken as it sits, making it incredibly flavorful and juicy—especially after it has been refrigerated and reheated.

Meal Prep Tip

Store in an airtight container in the refrigerator for up to 4 days. When reheating, add a small splash of water or chicken broth and gently warm until heated through.

Serve with Greek rice, roasted potatoes, cucumber and tomato salad, tzatziki, feta, or warm pita for the ultimate Greek-inspired meal.

🧆 Turkey Meatballs

• 1 lb ground turkey

• ½ cup whole-milk ricotta

• ⅓ cup freshly grated Parmesan

• ⅓ cup Italian-style breadcrumbs

• 2 tbsp basil pesto

• 1 large egg

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh basil, chopped

• ½ tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp red pep…

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Ingredients

• 1 cup whole milk or milk of choice

• ½ cup frozen cherries, slightly thawed

• ¼ cup Greek yogurt

• 1 tbsp almond butter

• 1 tbsp unsweetened cocoa powder

• 1 tbsp sugar-free chocolate instant pudding mix

• 1–2 tbsp maple syrup or sweetener of choice

• ½ tsp vanilla extract

• Pinch of salt

Instructions

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

2. Pour into a Ninja Creami pint, staying below the max-fill line.

3. Freeze on a level surface for at least 24 hours.

4. Process on Lite Ice Cream.

5. If needed, add 1–2 tbsp milk and Re-Spin until smooth and creamy.

6. Enjoy immediately!

Per pint:

• Calories: ~500

• Protein: ~17g

• Carbohydrates: ~62g

• Fat: ~23g

• Fiber: ~8g

Per ½ pint:

• Calories: ~250

• Protein: ~8.5g

• Carbs: ~31g

• Fat: ~11.5g

• Fiber: ~4g

PreppedByLaurah tip: Use a higher-protein milk and Greek yogurt if you want to turn this into a higher-protein Creami while keeping that rich cherry-chocolate flavor. 🍒🤎

Ingredients

• ½ cup old-fashioned rolled oats

• ½ cup milk of choice

• ⅓ cup Greek yogurt

• 2 tbsp almond butter

• 1 tbsp unsweetened cocoa powder

• 3 Tbsp Vanilla protein powder ( optional for extra protein )

• 1–2 tbsp maple syrup, to taste

• ½ tsp vanilla extract

• ¼ tsp cinnamon

• Pinch of salt

• ⅓ cup cherries, pit…

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Caramelized banana overnight oats:

✨ Ingredients

For the Overnight Oats

• 3 cups old-fashioned rolled oats

• 3 cups unsweetened milk of choice

• 2 cups plain Greek yogurt

• 6 tbsp natural peanut butter

• 2 tbsp chia seeds

• 2 tbsp vanilla extract

• 1 tbsp cinnamon

• ½ tsp sea salt

• 3 Tbsp maple syrup ( or honey )

For the Caramelized Bananas

• 3 medium bananas, sliced

• 2 tbsp u…

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Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 4–6

Ingredients

• 8 oz feta cheese, preferably block feta

• ¼ cup plain Gree…

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Prep Time: 15 minutes
Bake Time: 20–24 minutes
Servings: 12 muffins

I…

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• 1½ Tbsp pure maple syrup

• 1 Tbsp fresh rosemary, finely chopped

• ½ Tbsp garlic powder

• 1 Tbsp sea salt

• ¼ tsp freshly cracked black pepper

• Optional: pinch of flaky sea salt on top

Instructions

1. Preheat the oven
Preheat oven to 425°F. Line a large baking sheet with parchm…

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Ingredients

• ¾ cup Greek yogurt

• ⅓ cup coconut oil, melted

• ¼ cup almond butter

• ⅓ cup maple syrup

• ⅓ cup organic brown sugar

• ⅓ cup milk of choice

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 1½ cups all-…

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Bright, creamy, and full of fresh lime and cilantro, this coconut lime rice is the perfect flavorful side dish for chicken, steak, tacos, or any tropical-inspired meal.

Servings: 6
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

• 2 cups jasmine rice

• 1 (13.5 oz) can full-fat coconut milk

• 1 cup water

• 2 tsp salt

• 1 tbsp coconut oil or butter

• Zest of 1 lime

• Juice…

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Ingredients

• 1 cup Fairlife whole milk, lactose-free

• 2 tbsp sugar-free vanilla pudding mix

• 1 tbsp Biscoff cookie butter

• ¼ tsp cinnamon

• Small pinch of sea salt

• Splash of milk, for blending

• Your favorite mix-ins, optional

Optional Toppings

• Crushed Biscoff cookies

• Mini chocolate chips

• White chocolate chips

• Extra cookie butter drizzle

• Cinnamon granola

Instructions

1. Make the base: Add the Fairlife whole milk and sugar-free vanilla pudding mix to your Ninja CREAMi pint. Stir or whisk until the pudding mix is fully incorporated.

2. Freeze: Place the lid on the pint and freeze overnight, making sure it sits level in the freezer.

3. Blend: Remove the pint from the freezer and run the outside of the container under hot water for about 30 seconds. Add a small splash of milk to the pint and run the Ninja CREAMi on the Lite Ice Cream setting.

4. Add the flavor: Make a small well in the center of the ice cream and add the Biscoff cookie butter, cinnamon, and sea salt. Run the RE-SPIN setting until smooth and creamy.

5. Add your mix-ins: Add your favorite mix-ins and run the MIX-IN setting.

6. Serve: Top with a little extra Biscoff cookie butter, crushed cookies, or your favorite toppings and enjoy! 🤎

✨ Prepped by Laurah Tip

The splash of milk before blending is my little trick for getting that super creamy CREAMi texture. And don’t skip the tiny pinch of sea salt—it brings out the sweetness and makes the Biscoff flavor even better!

Creamy, fruity, and packed with raspberry flavor with a subtle almond-butter swirl. This is such an easy freezer treat and tastes like a raspberry almond dessert straight from an ice cream shop.

Prep Time

5 minutes

Freeze Time

24 hours

Servings

2

Ingredients

• 1 cup frozen raspberries

• 1 cup milk of choice ( fair life is the best for protein and creaminess )

• ½ cup Greek yogurt

• 2 tbsp almond butter

• 2 tbsp sugar-free vanilla pudding mix

• 1–2 tbsp maple syrup or honey, optional

• 1 tsp vanilla extract

• Pinch of salt

Optional Toppings

• Fresh raspberries

• Drizzle of almond butter

• Sliced almonds

• Gronola

• White chocolate chips or chopped white chocolate

Instructions

1. Blend

Add the frozen raspberries, milk, Greek yogurt, almond butter, sugar-free vanilla pudding mix, vanilla extract, and salt to a blender.

Blend until completely smooth and creamy.

Taste and add a little maple syrup or honey if you want it sweeter.

2. Freeze

Pour the mixture into a Ninja CREAMi pint container.

Secure the lid and freeze on a level surface for at least 24 hours.

3. Creami

Remove the pint from the freezer and let it sit for about 5 minutes.

Place it into your Ninja CREAMi and run the Lite Ice Cream or Ice Cream setting.

If the mixture looks crumbly after the first spin, add 1–2 tbsp of milk to the center and run it through RE-SPIN until smooth and creamy.

4. Add the almond swirl

For an extra almond-butter moment, make a small hole in the center of the ice cream and add 1 tbsp almond butter.

Run the Mix-In setting to swirl it throughout.

Top with fresh raspberries, sliced almonds, or another drizzle of almond butter.

✨ Prepped by Laurah Tip

For the creamiest texture, don’t skip the RE-SPIN if your first spin comes out crumbly. A tiny splash of milk is usually all it needs to turn into that super creamy Ninja CREAMi texture.