A low-carb, high-protein lasagna using napa cabbage instead of wonton wrappers, with beef and shrimp filling.
Prep: 15 min · Serves: 1 serving
Ingredients
- 150g extra lean beef (raw weight)
- 150g shrimp (raw weight)
- Chopped green onion
- 1 tsp grated ginger
- ½ tbsp minced garlic
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- ½ tbsp oyster sauce
- 1 tsp brown Splenda
- ½ tsp salt
- 1 tsp white pepper
- ¼ cup chicken broth
- Napa cabbage leaves
- Sesame seeds
- 2 tbsp soy sauce (for sauce)
- ½ tsp sesame oil (for sauce)
- Pinch of chili flakes/gochugaru (for sauce)
Instructions
- 1. Combine beef, shrimp, green onion, ginger, garlic, soy sauce, sesame oil, oyster sauce, brown Splenda, salt, and white pepper in a bowl and mix well.
- 2. Line the bottom of an oven-safe dish with napa cabbage, add half the filling and flatten. Cover with napa cabbage, repeat with remaining filling, and top with a final layer of napa cabbage.
- 3. Add ¼ cup chicken broth and steam until cooked through, about 10-12 minutes.
- 4. Mix 2 tbsp soy sauce, ½ tsp sesame oil, and a pinch of chili flakes for the sauce. Top dish with green onions, sesame seeds, and the sauce before serving.
C
By Chris Lee
A healthy, high-protein chocolate cheesecake made with Greek yogurt and cottage cheese.
Ingredients
- Greek yogurt
- Cottage cheese
- Eggs
- Cocoa powder
- Oat flour
- Maple syrup
Instructions
- 1. Add Greek yogurt, cottage cheese, eggs, cocoa powder, oat flour, and maple syrup to a blender.
- 2. Blend all ingredients together until smooth.
- 3. Pour mixture into a pan and bake until set.
T
By theChefoutWest
Make high-protein, high-fiber lentil crackers using just lentils, water, and spices — no oil needed.
Prep: 8–12 hours soak + 50–55 min bake
Ingredients
- 125g / ⅔ cup dry lentils
- 100ml / ⅓ cup + 1 tbsp water
- 30g / 3 tbsp sesame seeds
- ½ tsp salt
- ¼ tsp dried rosemary
Instructions
- Soak lentils in cold water for 8–12 hours, then drain and rinse well.
- Blend soaked lentils and water in a high-speed blender until completely smooth.
- Stir in sesame seeds, salt, and rosemary.
- Spread mixture as thinly as possible onto a lined baking tray.
- Bake at 180°C / 355°F for 20 minutes.
- Remove from oven and cut into squares or rectangles.
- Return to oven and bake for a further 30–35 minutes until golden, dry, and crispy.
- Allow to cool completely before serving — they crisp up further as they cool.
W
By Wendy the Food Scientist
Soaking nuts and seeds before baking removes bitter tannins and creates a crispier, more porous granola texture.
Prep: 4–12h soaking + ~1h baking
Ingredients
- nuts and seeds of choice (almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, cashews, sesame seeds)
- 1.5–2 tsp salt per 1 liter water (for soaking)
- remaining granola ingredients (oats, sweetener, oil, etc.) as desired
Instructions
- 1. Rinse nuts and seeds thoroughly
- 2. Soak in salted water (1.5–2 tsp salt per liter): almonds 8–12h, walnuts/pecans/pumpkin/sunflower seeds 4–6h, cashews 2–4h, sesame seeds 1–2h (optional)
- 3. Rinse soaked nuts and seeds again to wash away released tannins
- 4. Spread on a baking tray and bake at 130°C (265°F) for 30–40 minutes until dry to the touch
- 5. Add remaining granola ingredients, then bake at 175°C (350°F) for 15–20 minutes until golden
- 6. Let cool in the pan — granola will crackle and crisp further as it cools
W
By Wendy the Food Scientist
A 6-ingredient baked blueberry cheesecake using cottage cheese for extra protein.
Prep: 30–35 min bake + chill
Ingredients
- 3 tbsp cottage cheese
- 2 oz cream cheese
- 1 large egg
- 2 tbsp sweetener (monk fruit)
- 2 tbsp blueberries
- 1 tsp vanilla extract
Instructions
- Blend all ingredients except the blueberries and pour into a greased dish.
- Add blueberries on top and bake at 325°F for 30–35 minutes.
- Take out, chill for a couple hours, and serve.
- Optional: mash extra blueberries and swirl on top with a toothpick before baking.
K
By Keto Snackz
