Macro Friendly Recipes - Tastes Better From Scratch

Protein Banana Bread

Lauren Allen — Wed, 01 Jan 2025 18:53:50 +0000

This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it’s high protein, low sugar and fat and made with whole grains, so you can feel good about having an extra slice!

Want more macro-friendly healthy recipes? Try Cottage Cheese Pancakes, Protein Pizza, Chia Pudding, or Honey Mustard Chicken!

Give me a second slice of High Protein Banana Bread, please.

It tastes SO good, but is way better for you (natural sweeteners, low in fat, high in protein and made with whole grains). I really think it will be your new snack obsession. Most importantly, it has the moist and sweet taste and texture of traditional banana bread, but we use vanilla protein powder and Greek yogurt to increase the protein. (I also have a healthier banana bread recipe that’s low sugar, that’s been a favorite of ours for years, but it’s not high protein).

And please go ahead and invest in the BEST bread loaf pans. I use these beauties for all of my bread making, and they’re great quality and a great price.

And here’s all of my High Protein Recipes in one place! I highly recommend the Protein Waffles.

How to make Protein Banana Bread:

Make Batter: Add oats to a food processor or blender and blend into a fine flour. Add to a mixing bowl with protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon. Mash bananas in a separate bowl then mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.

Bake: Pour into a greased loaf pan. Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.

Make Ahead and Freezing Instructions:

To Make Ahead: Protein banana bread will keep at room temperature for 3-5 days.

To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

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Protein Banana Bread

This high Protein Banana Bread recipe has the same moist and delicious texture as traditional banana bread but it's higher in protein and low fat so you can feel good about having an extra slice!

Course bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 113kcal

Author Lauren Allen

Cost $9

Ingredients

¾ cup old-fashioned rolled oats
¾ cup white whole wheat flour
½ cup Vanilla Protein Powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 large egg
3 large bananas , mashed (1 ¼ cup)
½ cup plain Greek yogurt
1 teaspoon vanilla extract
2 Tablespoons maple syrup , honey or agave

US Customary – Metric

Instructions

Dry ingredients: Add oats to a food process or blender and blend until it's the texture of fine flour. Add to a mixing bowl. Stir in protein powder, white whole wheat flour, baking soda, baking powder, salt, and cinnamon.
Wet ingredients: Mash bananas in a separate bowl. Mix in egg, Greek yogurt, vanilla, and maple syrup. Gently fold in dry ingredients.
Bake: Pour into a greased loaf pan (I line the bottom of mine with parchment paper). Bake at 350 degrees F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil part way through cooking if it’s getting too browned.

Notes

Make Ahead Instructions: keep at room temperature for 3-5 days, or store in the fridge.

To Freeze: cool completely then store in an airtight container or freezer safe bag for up to 3 months. Thaw to room temperature before serving.

High Protein Banana Bread Muffins: Spoon the batter into greased or lined standard cup muffin tin and bake for 18-25 minutes. Makes 12 muffins.

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Hashbrown Breakfast Casserole

Lauren Allen — Tue, 17 Dec 2024 12:00:00 +0000

This easy Hashbrown Breakfast Casserole recipe is loaded with sausage, hashbrowns, bell peppers, onion, and cheese. It’s so easy to prep and can even be assembled the night before and bake that morning.

Hashbrown Breakfast Casserole has it all.

It’s loaded with all the good stuff and it’s perfect for feeding a crowd, not only because everyone loves it, but you can do all the prep work the night before and just pop it in the oven the next morning. It’s my go-to for any holiday morning or when entertaining guests.

I adapted this recipe from my popular classic Breakfast Casserole recipe, which is similar, but doesn’t use hashbrowns). We like to serve it with buttermilk biscuits, fresh fruit, or orange julius.

And if you want more breakfast recipe inspiration, check out our Breakfast Fried Rice, Breakfast Skillet, Sour Cream Coffee Cake, Sheet Pan Pancakes, and Cinnamon Rolls.

How to make Hashbrown Breakfast Casserole:

Combine: Mix eggs, sour cream, milk, cheese, salt, and pepper in a large bowl. Stir in thawed hashbrowns. Cook sausage in a large skillet, breaking up with a meat chopper or wooden spoon as it cooks. Drain most of the grease then pour into the egg mixture. Cook chopped veggies in the same skillet the sausage was cooked in for 2-3 minutes then pour into the bowl with the egg mixture.

Bake: Grease a 9×13″ pan with cooking spray then pour in the egg and sausage mixture. Cover and refrigerate overnight, or bake immediately for 40-50 minutes at 350°F. The edges of the hash brown breakfast casserole should be set and the center just barely jiggly.

Make Ahead and Storage Instructions:

To Make Ahead: Follow recipe instructions to assemble the hash brown breakfast casserole then cover and refrigerate for up to 1-2 days before baking (depending on freshness of ingredients used).

To Store: Keep covered in the refrigerator for up to 4 days. Reheat in the microwave.

To Freeze (unbaked): Follow recipe instructions to assemble then cover unbaked casserole with aluminum foil and freeze for 2-3 months. Thaw completely in the refrigerator thing bring to room temperature on the counter before baking according to recipe instructions.

More Breakfast Casseroles:

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Hashbrown Breakfast Casserole

This easy Hashbrown Breakfast Casserole recipe is loaded with sausage, hashbrowns, bell peppers, onion, and cheese. We love that you can make it ahead of time and refrigerate overnight, so it's ready to bake anytime.

Course Breakfast, brunch

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 434kcal

Author Lauren Allen

Cost 12

Ingredients

2 pounds pork sausage (I like Jimmy Dean)
12 large eggs
1 cup sour cream (light, regular, or sub Greek yogurt)
1/4 cup milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
20 oz bag frozen shredded hashbrowns , thawed
4 green onions
1/2 green bell pepper , diced
1/2 red bell pepper , diced
2 cups freshly shredded cheddar cheese

US Customary – Metric

Instructions

Combine eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
Cook sausage: Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
Saute veggies: Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
Bake: Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.

Video

Notes

Make Ahead Instructions: Follow recipe instructions to assemble the hash brown breakfast casserole then cover and refrigerate for up to 1-2 days before baking (depending on freshness of ingredients used).

To Store: Keep covered in the refrigerator for up to 4 days. Reheat in the microwave.

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I originally shared this recipe September 2023. Updated December 2024.

Recipe adapted from this popular Breakfast Casserole recipe.

Protein Pizza

Lauren Allen — Sat, 24 Aug 2024 11:00:00 +0000

Our easy high protein Pizza Crust recipe will help you crush your goals while still allowing indulgence in a delicious cheesy pizza! The crust is so flavorful and you’ll have pizza ready in just 30 minutes.

Try our other high protein recipes, like Grilled Chicken Sandwich, Salmon Tacos, Greek Burgers with Feta Aioli, or Slow Cooker Chicken Tacos!

Feeling pretty great about this healthy Protein Pizza!

The most important thing about our high protein pizza recipe is that it actually tastes good! I’m not about to share healthy food that tastes gross. It has a simple protein pizza crust that doesn’t require any rising, and this flavorful base can be covered in all of your favorite pizza toppings.

How to make Protein Pizza:

Protein Pizza Dough: Mix flour, baking powder, Italian seasoning and salt in a bowl. Stir Greek yogurt into flour mixture then mix well, to form a dough. Place a piece of parchment paper on the counter then dust lightly with flour. Using well-floured hands, scoop dough onto parchment, then roll into a 14-inch circle, dusting the top with flour to keep it from sticking.

Pre-Bake: Transfer the dough to a pizza stone or large baking sheet and pre-bake dough for 8 minutes at 400ºF.

Add Toppings: Remove crust from oven then add sauce and toppings. Bake homemade protein pizza for an additional 10 minutes, or until cheese is melted and crust is golden.

More Macro-Friendly Recipes:

View all of our macro recipes here.

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Protein Pizza

A delicious high protein Pizza Crust recipe you can feel good about eating! It's flavorful, thin crust, and on the table in 30 minutes.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 310kcal

Author Lauren Allen

Cost $5

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon Italian seasoning
¼ teaspoon salt
1 cup plain Greek yogurt*
½ cup pizza sauce
1 cup shredded mozzarella cheese
½ cup turkey pepperoni

US Customary – Metric

Instructions

Preheat oven to 400 degrees F.
Protein Pizza Crust: Mix flour, baking powder, Italian seasoning and salt in a bowl. Stir Greek yogurt into flour mixture and mix well, to form a dough. Place a piece of parchment paper on the counter and dust lightly with flour. Using well-floured hands, scoop dough onto parchment and roll into a 14-inch circle, dusting the top with flour to keep it from sticking.
Pre-bake crust: Transfer the dough to a pizza stone or large baking sheet and pre-bake dough for 8 minutes.
Add toppings and bake: Remove from oven then add sauce and toppings. Bake for an additional 10 minutes, or until cheese is melted and crust is golden.

Video

Notes

Yield: one 14-inch pizza. Serving size is ¼ of the pizza.

Greek Yogurt: Cottage cheese may be substituted for greek yogurt, just make sure to blend it first.

Gluten-free Adaptation: Substitute all-purpose flour with gluten free 1:1 all-purpose flour.

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Honey Mustard Chicken

Lauren Allen — Tue, 30 Jul 2024 22:46:54 +0000

You’re going to love our newest sheet pan dinner of juicy Honey Mustard Chicken baked with butternut squash, red onion, and Brussels sprouts. This healthy and delicious dinner is ready in 30 minutes!

I’m a huge fan of 30-minute meals like this, and Sheet Pan Chicken Fajitas, Salmon Tacos, Mediterranean Meatball Bowl, or Chicken Caprese!

Winner, winner, Honey Mustard Chicken Dinner

I mean, what’s not to love about dinner baked on one sheet pan, high protein, and ready in 30 minutes? I’m obsessed with our honey mustard chicken thighs recipe and the veggie and seasoning pairings are so on point for a delicious dinner, or even batch meal prepping for a week of lunches. Whether you’re counting your macros, or just looking for a tasty meal, this dinner will become a staple in your home, and you can’t beat the clean up of a one-pan meal!

How to make Honey Mustard Chicken:

Make Sauce: Mix the honey mustard sauce ingredients together in a bowl: honey, Dijon mustard, olive oil, garlic, rosemary, salt and pepper.

Bake Chicken: Pat chicken dry with paper towels and place in center of baking sheet then spoon some honey mustard sauce over each piece of chicken. Place chicken pieces on baking sheet and cook in oven for 10 minutes.

Veggies: While the chicken cooks, add veggies to a bowl and toss with remaining honey mustard sauce. Remove chicken from oven then add veggies to the baking sheet, around the chicken. Return to oven and bake for 15-20 minutes, or until chicken is cooked through (165 Degrees F), tossing veggies once during cooking.

Make Ahead Instructions:

To Make Ahead: Make marinade ahead and chop all the veggies ahead of time. Store separately in the fridge, until ready to assemble dinner.

More Easy and Healthy Dinner Ideas:

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Honey Mustard Chicken

Juicy and flavorful Honey Mustard Chicken baked to perfection on a sheet pan with butternut squash, red onion, and Brussels sprouts. It is easy, healthy, and ready in about 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 404kcal

Author Lauren Allen

Cost $12

Ingredients

6 bone-in, skin-on chicken thighs or breasts , excess fat trimmed off
1 ½ cups butternut squash , cut into 1-inch cubes
½ large red onion , cut into chunks
1 ½ cups Brussels sprouts , halved

Honey Mustard Sauce:

3 Tablespoons honey
3 Tablespoons dijon mustard
1 Tablespoon olive oil
2 cloves garlic , minced
2 teaspoons fresh rosemary , chopped
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

US Customary – Metric

Instructions

Preheat oven to 400 degrees F. Grease a large baking sheet with non-stick cooking spray.
Honey Mustard Sauce: Mix together honey, Dijon mustard, olive oil, garlic, rosemary, salt and pepper.
Prep chicken: Pat chicken dry with paper towels and place in center of baking sheet and spoon some honey mustard sauce over each piece of chicken. Place chicken pieces on baking sheet and cook in oven for 10 minutes.
Veggies: While the chicken cooks, add veggies to a bowl and toss with remaining honey mustard sauce. Remove chicken from oven and add veggies to the baking sheet, around the chicken. Return to oven and bake for 15-20 minutes, or until chicken is cooked through (165 Degrees F), tossing veggies once during cooking.

Video

Notes

Chicken: Chicken breasts may cook faster than thighs. If they reach 160-165 degrees before veggies are tender, remove them to a plate while you finishe cooking the veggies.

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Protein Ice Cream

Lauren Allen — Wed, 24 Jul 2024 15:55:05 +0000

Our guilt-free Protein Ice Cream recipe is absolutely delicious, requires no special equipment, and has no added sugar. It’s made using common ingredients you have on hand for chocolate or vanilla flavored healthy ice cream.

Check out my Macro Friendly Recipes for tons of simple and healthy high protein recipes.

Protein Ice Cream is my nightly, guilt-free indulgence.

When creating this recipe I wanted to make a healthy Protein Ice Cream recipe that has familiar ingredients people typically have on hand, and doesn’t require special equipment (although I have included Ninja Creami instructions, for those who have one). The result is such a delicious treat, in chocolate or vanilla flavor, and the ice cream texture and creaminess is spot on. You can’t beat ice cream with 14 grams of protein and under 200 calories per serving!

How to make Protein Ice Cream:

Blend: Add all ingredients to a blender or food processor and blend until creamy.

Freeze: Spoon into a freezer friendly container, cover, and freeze for at least 1-3 hours, or until frozen.

Scoop: Enjoy protein nice cream any time of year! I’ve included recipes for both chocolate and vanilla in the recipe card below. I’ve also included instructions for how to make it in a ninja creami!

More Healthy Treats:

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Protein Ice Cream (Chocolate or Vanilla)

Our guilt-free Protein Ice Cream recipe is made from a base of frozen bananas, cottage cheese and protein powder and it makes the creamiest, delicious healthy ice cream. It couldn't be easier to make.

Course Dessert

Cuisine American

Prep Time 5

Freeze 2

Total Time 2 5

Servings

Calories 191kcal

Author Lauren Allen

Cost $3

Equipment

Blender , Food Processor, or Ninja Creami

Ingredients

2 frozen bananas , cut into 1-inch pieces
¼ cup cottage cheese
Pinch salt
1 scoop protein powder (vanilla or chocolate) , about 30 grams
2 Tablespoons unsweetened cocoa powder , for chocolate flavor only
2 teaspoons vanilla extract , for vanilla flavor only

US Customary – Metric

Instructions

Blend: Add all ingredients to a high powered blender or food processor and blend until smooth. (See notes for Ninja Creami Instructions).
Freeze: Spoon into a freezer friendly container, cover, and freeze for at least 1-3 hours, or until frozen.
Scoop and enjoy!

Notes

Nutritional label: One serving is approximately 145 grams of ice cream.

Ninja Creami Instructions: Use fresh or frozen banana. Using a food processor or blender, combine all of the ingredients until smooth. Pour into creami container and place in freezer for 24 hours. Place in ninja creami and spin on “light ice cream”. Respin with a little splash of milk if necessary, Enjoy!

Gluten-free Adaptations: use gluten-free protein powder, I like Clean Simple Eats Vegan protein powder.

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Chia Pudding

Lauren Allen — Mon, 15 Jul 2024 15:32:18 +0000

Our Chia Pudding recipe is a healthy breakfast or snack option that tastes like dessert, but is packed with protein, fiber, and healthy fats. It only takes a few minutes to prep and we enjoy it best topped with berries and granola.

Try some of our other healthy breakfasts like Chocolate Overnight Oats, Protein Waffles, Cottage Cheese Pancakes, or Strawberry Overnight Oats!

Breakfast, Snack, Dessert…Chia Pudding is the healthy treat that does it all.

I’m that girl always looking for a breakfast, post work-out snack, or late-night treat that’s healthy, but also curbs my sweet tooth, and this homemade Chia Pudding hits the spot every time. It tastes like a creamy treat, but is full of fiber, healthy fats, and I add a scoop of protein powder so it keeps me fuller longer. It’s a great option if you’re tracking macros or just trying to eat more protein. Make a big batch because it will last all week. I love to top it with fresh berries and my favorite granola.

How to make Chia Pudding:

Combine: Add milk, chia seeds, protein powder, agave, and vanilla to a bowl or jar and stir well. Set aside for 10 minutes, then stir again—the seeds should have started to gel. Cover and refrigerate for at least one hour, or overnight. Keep in the fridge for up to 5 days.

Serve with berries and granola on top. If you love this recipe, make sure to try my Chocolate Overnight Oats, Strawberry Overnight Oats, and Pitaya Bowl!

More High Protein Recipes:

Chocolate Overnight Oats

Vanilla Protein Shake

Breakfast Quesadillas

Protein Crepes, Protein Mug Cake and Protein Ice Cream from our Macro E-Cookbooks

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Chia Pudding

Our easy and delicious Chia Pudding recipe is our favorite healthy breakfast, post-workout snack, or treat, topped with granola and berries. It's packed protein, fiber, and healthy fats.

Course Breakfast, brunch, Snack

Cuisine American

Prep Time 15

Refrigerate 1

Total Time 1 15

Servings

Calories 210kcal

Author Lauren Allen

Cost $2

Ingredients

1 1/4 cups almond milk , oat milk, or any milk of choice
¼ cup chia seeds
1/4 cup vanilla protein powder
1 Tablespoon pure maple syrup , or agave
1 teaspoon vanilla extract
½ cup fresh chopped berries , for topping
¼ cup healthy granola , for topping

US Customary – Metric

Instructions

Mix ingredients: Add milk, chia seeds, protein powder, agave, and vanilla to a bowl or jar and stir well. Set aside for 10 minutes, then stir again—the seeds should have started to gel.
Cover and refrigerate for at least one hour, or overnight. Chia pudding will keep in the fridge for up to 5 days.
Enjoy: Top with fresh berries and a sprinkle of granola.

Video

Notes

*Nutritional info is for chia pudding only (does not include toppings).

Servings size is about ¾ cup

Make Ahead Instructions: Chia pudding can be made ahead, stored in the fridge for up to 5 days.

Gluten-free Adaptations: Use gluten-free protein powder, I personally really like Clean Simple Eats.

Nutrition

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