How to Reduce Cravings
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Chocolate Chip Cannoli Cheesecake Loaf
The Chocolate Chip Cannoli Cheesecake Loaf delivers 15g of protein per slice, featuring a high-protein nutty crust and Greek yogurt as the main ingredient for a rich, creamy cheesecake. It satisfies your sweet cravings without compromising on the indulgent, decadent flavor you love!
Serving Size: Makes 6-8 servings
Ingredients:
2 ½ cups plain Greek yogurt (or vanilla for extra sweetness)
3 eggs
½ cup tapioca starch
¾ cup semi-sweet chocolate chips
Optional: sprinkle with icing sugar for a sweet finish
Optional high protein crust:
⅓ cup coconut oil, melted
1 cup pecans / almonds / walnuts, ground in food processor
1 cup almond flour
3 tbsp maple syrup
Directions:
1. For the crust, combine all ingredients in a large bowl, mix well and pour into a baking loaf pan lined with parchment paper, and press down evenly.
2. For the cheesecake batter, mix all the ingredients and pour over the crust in the loaf pan.
3. Bake at 350°F for 55-60 minutes.
4. Let it cool for 30-minutes. Sprinkle it with icing sugar and enjoy!
Protein Loaded Sheet Pan Pizza
Protein Loaded Sheet Pan Pizza is a must for your next pizza party! The crust, made mostly from creamy cottage cheese, comes together in just one step on a sheet pan and bakes up perfectly doughy. With 6g of protein per slice, it's a satisfying and delicious way to enjoy pizza while packing in extra nutrition!
Serving Size: Makes 16-20 servings
Ingredients:
1 pkg cottage cheese (500g), blended
6 eggs
1 ½ cups tapioca flour
1 tsp sea salt
1 ½ cups mozzarella cheese (½ for pizza batter and ½ for toppings)
2 tbsp fresh basil, thinly slices
½ cup marinara
Directions:
1. Combine cottage cheese, eggs, tapioca flour, salt, and 3/4 cup mozzarella cheese in a large bowl.
2. Pour onto a parchment lined baking sheet and spread evenly.
3. Top with marinara, remaining mozzarella and basil.
4. Bake at 400°F for 30-35 minutes or until cooked. Enjoy!
Berry Loaded Nutty Crisp
Berry Nutty Crisp is loaded with fibre from fruit, almond, and coconut flours, while being low in carbs to keep you fuller longer and regulate blood sugar. The vibrant berries add a boost of antioxidants, helping to reduce inflammation, and the less processed ingredients make it a wholesome, satisfying way to curb sweet cravings in the healthiest way!
Serving Size: Makes 8-10 servings
Ingredients:
Filling:
2 cups blueberries, fresh or frozen
2 cups raspberries, fresh or frozen
¼ cup maple syrup
3 tbsp tapioca / arrowroot starch
Topping:
1 cup pecans and/or walnuts, finely chopped
½ cup almond flour
¼ cup coconut flour
¼ cup coconut oil, softened
2 tbsp maple syrup
⅛ tsp nutmeg
½ tsp cinnamon
Directions:
- Combine all the filling ingredients and pour into a baking dish lined with parchment paper.
- Mix together all the topping ingredients and pour over the berry filling.
- Bake at 350°F for 30 minutes or until berries are bubbling and the topping is golden.
- Serve warm topped with ice-cream, whipped cream or Greek yogurt.
Seed Crackers & White Bean Ricotta Dip
Seed Crackers & White Bean Ricotta Dip are a high-fibre, low-carb snack packed with legumes, psyllium, and seeds to keep you fuller longer while helping regulate blood sugar. Not only is this recipe a healthier option, but it also saves you money by skipping store-bought seed crackers and fancy dips—homemade is the way to go!
Serving Size: Makes 16-18 servings
Seedy Crackers
Ingredients:
¾ cup sunflower seeds
½ cup pumpkin seeds
½ cup sesame seeds
3 tbsp chia seeds
1 tbsp psyllium husk powder or 2 tablespoon psyllium husks
¾ cup water
Generous pinch salt to taste
Directions:
1. Preheat the oven to 300°F.
2. Combine all ingredients in a bowl. Mix well and let rest for 20 minutes so the mixture can thicken.
3. Transfer your cracker "dough" onto parchment paper and place another sheet of parchment on top. Roll out using a rolling pin or flatten with our hands into a thin layer. Transfer the parchment onto a baking tray.
4. Now, remove the top parchment and pre-cut into squares using a pizza cutter or a knife. Don't miss this step!
5. Bake for about 60 minutes or until all water has evaporated and the crackers are lightly browned and crisp (Note: oven time will depend on how thick or thin you have rolled out the dough. Thicker crackers may need 10-15 minutes more).
6. Let cool completely before separating the crackers and storing.
White Bean Ricotta Dip
Ingredients:
1 15 oz can cannellini beans
1 cup ricotta cheese
1 clove garlic
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp olive oil
Salt and pepper to taste
Optional: roasted cherry tomatoes (400°F x 30 minutes) and chopped fresh basil, for garnish
Directions:
1. Drain and wash beans and place in the bowl of a food processor. Add ricotta, garlic, lemon juice, lemon zest, and olive oil.
2. Pulse or blend until smooth and creamy. Add salt and pepper to taste and pulse again to combine, scraping down the sides.
3. Serve in a wide bowl topped with roasted tomatoes, chopped basil and a drizzle of extra virgin olive oil.
4. Serve with seedy crackers for dipping.
Strawberry Layered Avo-Chocolate Mousse
Strawberry Layered Avo-Chocolate Mousse is the ultimate way to satisfy those chocolate mousse cravings in a healthier way—using avocado and strawberries as the main ingredients, you can indulge in larger portions while still enjoying a creamy, decadent dessert!
Serving Size: Makes 6-8 servings
Ingredients:
1 cup (8 ounces) semi-sweet chocolate chips, melted with ½ tsp coconut oil
4 large ripe avocados (about 8 ounces each)
6 tbsp cocoa powder
¼ cup unsweetened milk or milk alternative
¼ cup maple syrup
2 tsp vanilla extract
¼ tsp kosher salt
For serving: 3 cups fresh strawberries, sliced and 2 tbsp chocolate shavings
Directions:
1. Place the chocolate chips in a microwave-safe bowl. Microwave 15-30 seconds with coconut oil until melted.
2. Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender. Add the melted chocolate, cocoa powder, milk, maple syrup, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed.
3. Enjoy immediately as a mousse, or for a thicker consistency, refrigerate until well chilled, 2 hours or overnight. Serve with sliced strawberries layered into the mousse, and sprinkle with chocolate shavings.
Cauliflower Buffalo Bites & Ranch Dipping Sauce
Serving Size: Makes 4-6 servings
Cauliflower Buffalo Bites with a high-protein ranch dipping sauce are the perfect recipe for a veggie boost that lets you enjoy a larger portion guilt-free—volume is definitely not a concern here, making it an ideal option for satisfying your cravings while staying on track with your health goals!
Cauliflower Bites Ingredients:
1 head cauliflower, cut into florets
¾ cup almond flour
½ cup arrowroot or tapioca flour
1 tbsp onion spice mix (1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, ½ tsp chives)
½ tsp salt
3 eggs, whisked
BBQ Sauce Ingredients:
¾ cup buffalo wing sauce
¼ cup oil
2 tbsp BBQ spice mix (¼ tsp paprika, smoked paprika, garlic powder, onion powder, mustard powder, and ⅛ tsp cayenne pepper)
2 tbsp soy sauce
Ranch Dip Ingredients:
1 cup plain greek yogurt
2 tbsp onion spice mix (1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, ½ tsp chives)
1/4 cup fresh dill & parsley
Directions:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow bowl, whisk together the eggs.
3. In another bowl, mix together the flour and spices for the cauliflower bites.
4. Dip a piece of cauliflower into egg mixture, allowing excess to drip off then into the flour mixture and add to the baking sheet. Repeat for each cauliflower floret.
5. Bake in the oven for 40 minutes, flipping halfway through.
6. In a small bowl, mix the buffalo sauce ingredients.
7. Add the cauliflower to a large bowl and toss in buffalo sauce mixture.
8. Mix all ranch dipping ingredients in a bowl, and then serve cauliflower buffalo bites while warm, with a dip in ranch sauce!
