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10/01/2026

Sheet Pan Breakfast Burritos

Ingredients
* 2 russet potatoes
* 2 tbsp olive oil
* ÂĽ tsp salt
* ÂĽ tsp smoked paprika
* ÂĽ tsp garlic powder
* 1 lb spicy sausage
* 1 cup pico de gallo
* 1 avocado
* 6 low-carb burrito tortillas

Eggs
* 8 eggs
* 1 cup low-fat small-curd cottage cheese
* ÂĽ tsp garlic powder
* ÂĽ tsp smoked paprika
* 1 cup shredded white cheddar

Directions
1. Preheat oven to 400°F.
2. Dice the potatoes (peeling optional) and toss with olive oil, salt, smoked paprika, and garlic powder. Spread on a quarter sheet pan or 9x13 dish. Tear the uncooked sausage into small blobs (no larger than 2”) and nestle them in. Bake 30 minutes, or until the potatoes are fork-tender.
3. Blend eggs, cottage cheese, garlic powder, and smoked paprika. Pour over the potatoes and sausage. Sprinkle with cheddar. Bake 10 more minutes, until the eggs are set.
4. Slice the filling into 6 rectangles. Wrap each in a tortilla with optional avocado. Eat with pico de gallo, or fridge/freeze.

OG creator: mika | easy high protein recipes

09/30/2026

If you’re gonna compare yourself, at least do it the right way

09/29/2026

Healthy Chocolate Crunch Cake

INGREDIENTS:
—0.25 cup self-raising flour
—1 scoop whey protein
—1 egg
—0.5 cup sugar-free maple syrup (split)
—4 tbsp cocoa powder (split)
—0.75 cup corn flakes

METHOD:
1. Mix flour, whey, egg, half the cocoa, and 1/4 cup syrup.
2. Microwave for 60 seconds.
3. In another bowl, mix remaining syrup + cocoa.
4. Fold in corn flakes until coated.
5. Top the cake with the crunch.

Macros (per serving – makes 2):
206 cals & 19.5g P / 28g C / 4.5g F

OG Creator: Dom | High-Protein Recipes🍽️ | Dinero Wellness

09/28/2026

Tuna Celery Salad

Ingredients:
- 1 can of tuna
- 1 c diced celery
- 1/2 c diced cucumber
- 1 diced green apple
- Optional Mary’s Gone Crackers

Sauce ingredients:
- 1/2 c cottage cheese
- 2 tbsp greek yogurt
- 1 tsp dijon mustard
- 1/2 tsp garlic
- Pinch of salt and pepper
- dill (optional)

Macros (for entire bowl):
355 cals & 45g P / 37g C (7g of fiber!) / 5g F

OG Creator: James Bok

09/27/2026

Street Corn Hot Honey Bowl

Beef
* 24 oz 93% lean ground beef
* Salt and pepper, to taste
* 2–3 tbsp taco seasoning
* ÂĽ cup water
* Avocado oil spray, to cook

Sweet potatoes
* 2 medium sweet potatoes, cubed
* Avocado oil spray
* Salt and pepper, to taste
* 1 tsp cornstarch

Street corn salsa
* 2 cups corn
* ½ cup low-fat cottage cheese, blended
* 2 tbsp light mayonnaise
* 3 tbsp cotija cheese
* Juice and zest of 1 lime
* 1–2 jalapeños, finely diced
* 2–3 tbsp chopped cilantro
* 1 avocado, cubed
* 1 tsp TajĂ­n (optional)

Macros per serving (recipe makes 3):
585 calories | 56g protein | 25g carbs | 28g fat

OG Creator: Karim Saad

09/26/2026

Does food really need to taste bad to get results?

If you’re struggling to figure out a plan that doesn’t involve chicken and broccoli, DM me CHANGE to figure out if coaching might be a good fit for you.

09/25/2026

5-Ingredient Peanut Butter Brownies

Ingredients
* 1½ cups 2% cottage cheese, blended until smooth
* 1 cup natural creamy peanut butter
* Âľ cup Ghirardelli Dutch-process cocoa powder
* â…” cup coconut sugar
* 2 large eggs
* Optional: chocolate chips

Directions
1. Preheat oven to 350°F and line an 8x8-inch pan with parchment. Blend the cottage cheese and peanut butter until completely smooth, then mix in the eggs until just combined.
2. Add the cocoa powder and coconut sugar and mix until a thick, smooth batter forms. Stir in chocolate chips if using. Spread evenly in the pan.
3. Bake 25–30 minutes, until the edges are set and a toothpick comes out with a few moist crumbs. Cool completely before slicing into 9 brownies. For the fudgiest texture, chill at least 1 hour before serving.

Approx. nutrition (per brownie)
250 calories | 13g protein | 22g carbs | 15g fat | 5g fiber
Macros:

OG creator: Jasmine Hyare

09/24/2026

Bikini Bod Pizza Pocket

Ingredients:
* 225g ground chicken breast
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* Basil leaves (optional)
* Salt + pepper
* 60ml tomato passata
* 35g light mozzarella
* 25g Parmigiano Reggiano
* Oil spray

Method:
-Preheat oven to 400°F/200°C and line a baking tray with parchment paper.
-Spread the ground chicken into a thin, even-ish oval and add seasonings.
-Add the passata and mozzarella to one half, leaving space around the edges.
-Fold the other half over using the parchment paper to help, then press the edges together to seal.
-Sprinkle the Parmesan over the top and gently press it into the chicken. Optional, add a quick spray of oil on top.
-Bake for approx 20 mins, or until the chicken reaches an internal temperature of 165°F/74°C.
-Transfer off the parchment onto a bare baking tray and broil until golden crispy.

Macros:
455 calories & 71g P / 10g C / 16g F

OG creator: Madelaine Rascan - Studio Era

09/23/2026

Healthy Blueberry Jam

2 cups of blueberries, mashed
3 tbsp lemon juice
3 tbsp chia seeds
1/2 cup allulose
Water as needed

Soak chia seeds in water for 20 mins. Mash and boil blueberries, then add in lemon juice, chia seeds, and allulose and stir. Add water as needed. Let cool for 30-60 mins before eating.

Macros are just blueberries big dogg

OG creator: Robbie | Blood Sugar | Metabolic Health

09/22/2026

Chocolate Covered Cherry Rice Cakes

Ingredients
* 1 Lundberg Rice Cake Plain, lightly salted
* 1/4 cup 2% Plain Greek Yogurt
* 3–4 Fresh Cherries: Pitted and halved or sliced.
* 1.5–2 tbsp Lily’s Stevia-sweetened chocolate chips
* Flaky Sea Salt

Directions
1. Spread 1/4 cup of vanilla Greek yogurt evenly across the top of the rice cake.
2. Press the halved cherries flat-side down directly into the Greek yogurt layer.
3. Microwave the chocolate chips and coconut oil in 15-second bursts until fully melted and smooth.
4. Pour the melted chocolate evenly over the cherries and yogurt so it seals the top completely.
5. Place in the freezer for 10 to 15 minutes until the chocolate shell freezes hard. Sprinkle with a touch of flaky sea salt right before snapping into it.

Macros per rice cake:
207 calories and 9g P / 32g C (10g of fiber!) / 9g F

OG Creator: Jen Fox

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