high protein – Live Laugh Love Do http://livelaughlovedo.com A Super Fun Site Tue, 19 Aug 2025 02:40:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 Healthy Grain-Free Pumpkin Chocolate Chip Bread http://livelaughlovedo.com/health-wellness/healthy-grain-free-pumpkin-chocolate-chip-bread/ http://livelaughlovedo.com/health-wellness/healthy-grain-free-pumpkin-chocolate-chip-bread/#respond Tue, 19 Aug 2025 02:40:54 +0000 http://livelaughlovedo.com/2025/08/19/healthy-grain-free-pumpkin-chocolate-chip-bread/ [ad_1]

Warm, fluffy, and packed with protein, this Healthy Grain-Free Pumpkin Chocolate Chip Bread is the perfect fall treat! Gluten-free, dairy-free, and made with almond flour and vegan protein powder.

Healthy Grain-Free Pumpkin Chocolate Chip Bread [high protein + no added sugar]

Perfect for fall mornings, cozy snacks, or even dessert, this loaf brings all the pumpkin spice vibes without the refined flour or sugar crash. Bonus: it’s easily made dairy-free and vegan!

Healthy Grain-Free Pumpkin Chocolate Chip Bread [high protein + no added sugar]

Why You’ll Love This Healthy Pumpkin Chocolate Chip Bread

  • Grain-Free & Gluten-Free – made with almond flour and protein powder instead of wheat flour
  • Protein-Packed – thanks to True Nutrition Vanilla Vegan Protein Powder (use code HEALTHYHELPER to save $$!)
  • Refined-Sugar-Free – naturally sweetened with pumpkin and sugar-free chocolate chips
  • One Bowl, Simple Steps – no fancy equipment needed
  • Perfectly Spiced – warm cinnamon + nutmeg make it taste like fall in every bite

Healthy Grain-Free Pumpkin Chocolate Chip Bread [high protein + no added sugar]


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Healthy Grain-Free Pumpkin Chocolate Chip Bread [high protein + no added sugar]

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Instructions

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
  2. In a large bowl, combine the almond flour, True Nutrition Vanilla Vegan Protein Powder, baking soda, cinnamon, nutmeg, and salt. Stir until well mixed.
  3. In a separate bowl, whisk together the pumpkin puree, eggs (or flax eggs), almond milk, melted coconut oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Gently fold in the sugar-free chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  8. Slice and enjoy your healthy pumpkin chocolate chip bread with a cup of coffee or tea!

Did you make this recipe?

Healthy Grain-Free Pumpkin Chocolate Chip Bread [high protein + no added sugar]

Tips & Variations

  • Make it fully vegan: swap in flax eggs.
  • Add crunch: sprinkle pumpkin seeds or walnuts on top before baking.
  • Switch it up: try dark chocolate chunks, dairy-free white chocolate, or even a swirl of almond butter.
  • Freeze for later: slice and freeze individually for a grab-and-go snack.

Your New Go-To Pumpkin Bread

This Healthy Grain-Free Pumpkin Chocolate Chip Loaf checks all the boxes: nutrient-dense, perfectly spiced, and satisfying. Whether you’re baking it for a holiday brunch, weekly meal prep, or just because you can’t resist pumpkin season, it’s guaranteed to be a crowd-pleaser.

 
 
 
 
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2 responses to “Healthy Grain-Free Pumpkin Chocolate Chip Bread [high protein + no added sugar]”

  1. Claudia says:

    Great recipe! Love the combination of chocolate and pumpkin, the perfect loaf cake for the Autumn. i will have to try!


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]]> http://livelaughlovedo.com/health-wellness/healthy-grain-free-pumpkin-chocolate-chip-bread/feed/ 0 Buffalo Chicken Burritos (High Protein) http://livelaughlovedo.com/food-and-drink/buffalo-chicken-burritos-high-protein/ http://livelaughlovedo.com/food-and-drink/buffalo-chicken-burritos-high-protein/#respond Sun, 10 Aug 2025 16:33:46 +0000 http://livelaughlovedo.com/2025/08/10/buffalo-chicken-burritos-high-protein/ [ad_1]

These high-protein buffalo chicken burritos (32g protein per burrito!) are flavor-packed, easy to make, and perfect for lunch, dinner, or freezer-friendly meal prep. They have the perfect amount of heat, and because you’re using ground chicken, diced veggies, and a creamy cottage cheese buffalo sauce, you get alllll the flavor in every single bite.

I love a good high-protein recipe, and the gals and I have been developing protein-rich recipes using cottage cheese for YEARS over here on Fit Foodie Finds, and this one may take the cake for my new favorite. Get ready to enjoy these as much as I do 😋😋.

Three halves of a burrito filled with scrambled eggs, cheese, and diced vegetables are stacked on a plate next to celery sticks.
  • Super easy to make — I like making a double batch to freeze a few!
  • High in protein (helllloooo, 32g per burrito!).
  • Seriously delish creamy buffalo flavor.

Ingredients to Gather

  • Chicken: Ground chicken can get a bad rap, but it’s actually crucial to getting amazing buffalo flavor in every single bite of these burritos. It soaks up the sauce super well, and integrates perfectly with the chopped veggies, too.
  • Cottage cheese: Protein powerhouse reporting for duty! The blended cottage cheese not only adds great nutritional value, it also makes for a super creamy base for the buffalo sauce.
  • Buffalo sauce: I’m a Franks hot sauce girlie through and through, but feel free to substitute for your favorite buffalo sauce if you prefer. Love buffalo as much as me? You’ll also enjoy this buffalo chicken wrap recipe.
  • Tortillas: You’ll want burrito-sized tortillas so you can wrap all this goodness up 😋.

Find the list of full ingredients in the recipe card below. 

Six-step collage showing the process of making breakfast burritos: blending sauce, sautéing vegetables, cooking scramble, assembling burrito, toasting, and a hand holding a cut burrito.

Tips for Making These High-Protein Burritos

My #1 tip for making these buffalo chicken burritos is to make sure you don’t mix the buffalo sauce with the chicken in a super hot skillet. This drastic change in temperature can cause the cottage cheese to curdle, and while it won’t change the taste, the appearance of the curdled buffalo sauce can be off-putting.

Side Dish Suggestions

I love enjoying these buffalo chicken burritos with a side of sweet potato fries or my super crispy sweet potato chips. Looking for a salad option? I’d recommend this spring mix salad. Dip girlie like me? Make this Greek yogurt blue cheese for the perfect dipper 😋.

More Popular Burrito Recipes

Two hands hold a breakfast burrito cut in half, showing scrambled eggs, cheddar cheese, and diced vegetables inside a tortilla wrap.

These burritos will keep well in the fridge for a day or two, but the buffalo sauce will become more runny the longer it sits (aka soggy tortillas), so I highly recommend serving immediately or freezing for later.

  1. Let burritos cool completely. This part is important because it will help prevent freezer burn.
  2. Next, tightly wrap each burrito with a piece of tin foil, making sure there are no gaps and that the burrito is fully covered. Some people like to first wrap them with plastic wrap, but I don’t think it’s necessary.
  3. Remove as much air as possible from in between the burrito and tin foil. This part also helps prevent freezer burn.
  4. Use a Sharpie to write the name of the burrito and a “best-by date” (3 months from the time you make it) on each burrito.
  5. Freeze for up to 3 months!

These buffalo chicken burritos can be reheated from frozen OR thawed, so choose your own adventure here!

If heating from frozen, unwrap and place the buffalo chicken burrito on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.

If heating from thawed, microwave on high for 60 to 90 seconds.

More of My Favorite High-Protein Recipes

  • Heat olive oil in a large skillet over medium heat. Add the onion and ¼ teaspoon salt. Saute the onion for 2-3 minutes. Add the carrot and celery and saute for an additional 2-3 minutes.

  • Add the ground chicken and break the meat up to combine with the vegetables. Add the garlic powder and the rest of the salt. Saute until completely cooked. Transfer to a bowl and set aside.

  • Prepare the buffalo sauce. Add the cottage cheese, cheddar cheese, hot sauce, and water to a blender. Blend until completely smooth.

  • Add the sauce to the chicken and vegetable mixture. Mix to combine.

  • Lay four large tortillas on a clean, flat surface. Evenly distribute the chicken mixture to the middle of each tortilla. Tightly wrap each burrito.

  • Option to eat the burritos as is or toast them in a skillet until the tortillas are golden brown.

  • Any ground meat can be used in place of the ground chicken.
  • Do not mix the sauce and chicken mixture in the skillet if it is hot, this may cause the cottage cheese to curdle.
  • Freezer instructions: Once the burritos are wrapped, let them cool, then wrap each burrito in plastic wrap or aluminum foil. Store them in the freezer for up to 3 months.

Calories: 407 kcal, Carbohydrates: 20 g, Protein: 32 g, Fat: 22 g, Fiber: 2 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography: photos taken in this post are by Erin from The Wooden Skillet.

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]]> http://livelaughlovedo.com/food-and-drink/buffalo-chicken-burritos-high-protein/feed/ 0 Pistachio Matcha Almond Flour Bars [high protein + grain-free] • Healthy Helper http://livelaughlovedo.com/health-wellness/pistachio-matcha-almond-flour-bars-high-protein-grain-free-healthy-helper/ http://livelaughlovedo.com/health-wellness/pistachio-matcha-almond-flour-bars-high-protein-grain-free-healthy-helper/#respond Mon, 21 Jul 2025 05:11:48 +0000 http://livelaughlovedo.com/2025/07/21/pistachio-matcha-almond-flour-bars-high-protein-grain-free-healthy-helper/ [ad_1]

These pistachio matcha almond flour bars are gluten-free, high in protein, and naturally sweetened, thanks to clean grass-fed vanilla bean whey protein. Perfect for snack attacks and clean energy boosts!

Pistachio Matcha Almond Flour Bars [high protein + grain-free]

Say hello to your new favorite homemade protein bar. These Pistachio Matcha Almond Flour Bars are soft, chewy, naturally sweet, and lightly caffeinated from matcha, AKA the snack you’ll keep coming back to.

Made with clean, simple ingredients and a hit of Iconic Vanilla Bean Protein (code HEALTHYHELPER saves $$!), they’re everything you want in a soft-baked protein-packed bar…minus the weird aftertaste or mystery ingredients.

They’re basically your matcha latte’s cooler, meal-prep-savvy cousin.

Pistachio Matcha Almond Flour Bars [high protein + grain-free]

Why These Bars Are a Whole Vibe

  • They’re naturally gluten-free and flourless (hi, almond flour and pistachios).
  • Lightly sweetened with date syrup (code HEALTHYHELPER saves $$!).
  • You get a little caffeine bump from the matcha, without the crash.
  • Perfect for pre-workout, post-yoga, or just because it’s 3 pm and you’re hungry.
  • 12g of protein per bar, thanks to Iconic’s clean vanilla bean protein (code HEALTHYHELPER saves $$!).

Pistachio Matcha Almond Flour Bars [high protein + grain-free]


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Pistachio Matcha Almond Flour Bars [high protein + grain-free]

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No reviews

  • Author: Kaila Proulx
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 bars
  • Diet: Gluten Free

Dry:

  • 2 cups almond flour
  • ½ cup unsalted pistachios, finely ground (or use pistachio flour)
  • ¼ cup Iconic Vanilla Bean Protein
  • 2 tablespoons matcha powder (culinary grade)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet:

  • ⅓ cup date syrup (code HEALTHYHELPER saves $$!)
  • ⅓ cup melted coconut oil (or butter, if you prefer)
  • 2 large eggs, room temp
  • 1 teaspoon vanilla extract

Optional toppings:

  • 2 tablespoons chopped pistachios
  • Drizzle of melted white chocolate (if you’re feeling fancy)

Instructions

  1. Preheat your oven to 350°F and line an 8×8” pan with parchment paper.
  2. In a large bowl, whisk together almond flour, ground pistachios, protein powder, matcha, baking powder, and salt.
  3. In a separate bowl, mix together maple syrup, melted coconut oil, eggs, and vanilla until smooth.
  4. Add wet ingredients to dry and stir until fully combined. The batter will be thick, that’s what we want.
  5. Spread batter into the lined pan and smooth the top. Sprinkle with chopped pistachios if using.
  6. Bake for 20–25 minutes, or until edges are golden and a toothpick comes out mostly clean.
  7. Let cool completely in the pan (don’t skip this, it helps them set).
  8. Slice into 12 bars and try not to eat three in a row.

Did you make this recipe?

Pistachio Matcha Almond Flour Bars [high protein + grain-free]

Make Them Your Own

Want to get creative?

  • Toss in some white chocolate chips for a sweet surprise
  • Swap pistachios for cashews or macadamias
  • Drizzle with melted white chocolate on top (chef’s kiss)

How to Store

Keep these in an airtight container on the counter for up to 3 days, or pop them in the fridge for up to a week. You can also freeze them for longer storage, just thaw before eating, so they don’t break your teeth.

Nutrition Breakdown (per bar, give or take)

  • Calories: ~200
  • Protein: ~12g
  • Fat: ~15g
  • Carbs: ~9g
  • Sugar: ~5g (all from natural sweetener)

Why Matcha + Protein = Snack Goals

Matcha gives you that clean, calm energy (think: focused but not wired), while Iconic whey protein isolate keeps you full and supports muscle recovery. It’s a win-win for your snack game.

These bars check all the boxes: sweet but not too sweet, packed with protein, and made with real, whole ingredients. They’re your new secret weapon for staying energized without reaching for processed snacks. Make a batch, stash ’em in the fridge, and thank yourself later.

 
 
 
 
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]]> http://livelaughlovedo.com/health-wellness/pistachio-matcha-almond-flour-bars-high-protein-grain-free-healthy-helper/feed/ 0 Strawberry Cheesecake Baked Oats – Fit Foodie Finds http://livelaughlovedo.com/food-and-drink/strawberry-cheesecake-baked-oats-fit-foodie-finds/ http://livelaughlovedo.com/food-and-drink/strawberry-cheesecake-baked-oats-fit-foodie-finds/#respond Sun, 08 Jun 2025 21:32:16 +0000 http://livelaughlovedo.com/2025/06/09/strawberry-cheesecake-baked-oats-fit-foodie-finds/ [ad_1]

It’s a great morning to make strawberry cheesecake for breakfast! My easy cottage cheese oatmeal bake is sweet, moist, and oven-baked to perfection. It truly is strawberry cheesecake in oatmeal form!

A square piece of oatmeal bake topped with white icing and sliced strawberries on a speckled plate, with a gold fork beside it.

I have an amazing strawberry cheesecake overnight oats recipe, and this vanilla strawberry overnight oats, and omg how could I forget these protein strawberry cheesecake jars, but it was about dang time Fit Foodie Finds got a strawberry cheesecake baked oatmeal recipe. It’s everything you love about all the amazing baked oatmeal recipes on this site, but Linley and Rosie absolutely slayed it with the pink color (thanks to blended freeze dried strawberries!) and high-protein goodness (obviously thanks to my bestie, cottage cheese 😋).

GREAT breakfast for meal-prepping: I love making a big ol’ batch of baked oatmeal on Sundays to have on hand throughout the busy week.

It’s a healthy breakfast or snack option: I’m always looking to add a little more protein to my mornings, and this achieves that with 8g protein per slice.

Tastes like strawberry cheesecake: need I say more?! 😏😏😏

A glass bowl containing oats, white flour, pink powder, cinnamon, baking powder, and baking soda on a light surface.
A glass bowl filled with a pink, bubbly batter mixture and a black spatula, placed on a light textured surface.
  • Cottage cheese: my protein powerhouse! This recipe uses blended cottage cheese in the baked oatmeal batter. It’s creamy, delicious, and obviously, protein-rich.
  • Quick-cooking oats: using quick-cooking oats in this recipe helps keep the texture rather fluffy and not at all dense. Rolled oats will also work, but it will change the texture somewhat.
  • Freeze-dried strawberries: that’s what gives this baked oatmeal its gorgeous PINK color! I also added some to the cottage cheese drizzle to give that a little pink hue, too 🌈. You’ll buy sliced freeze-dried strawberries and then blend them into a powder in either a (clean) coffee grinder or small food processor.

Find the list of full ingredients in the recipe card below.

Top With Drizzle and Enjoy

Whatever you do, do NOT skip the cottage cheese drizzle for the top of this baked oatmeal! Not only does it add the perfect amount of cheesecake-y sweetness, it amps up the protein just a little bit more, too.

Regardless of when you enjoy this strawberry cheesecake baked oatmeal, it travels well, is delicious served hot or cold, and is just a dang good way to enjoy oats 🥰🥰

A square pan of baked oatmeal topped with sliced strawberries and white icing drizzle, set on a light surface with whole strawberries, a striped towel, and gold utensils nearby.

More Topping Ideas

When I’m having this for breakfast multiple times in one week, I like to switch up the toppings a bit for some variety (obviously my toddler appreciates this too 😋). Here are some of my go-tos:

  • Fresh strawberries
  • Dollop of Greek yogurt or cream cheese
  • Chocolate chips
  • Peanut butter

Once your baked oatmeal has fully cooled, I like to slice it into single servings and place it into a glass, airtight container.

Store your baked oats in the refrigerator for up to 5 days. While you can leave it out overnight on the counter, they will last much longer in the fridge.

Other Oatmeal Bakes and Recipes to Try

FAQs

I haven’t tested this recipe with protein powder since it’s already protein rich thanks to the rolled oats and cottage cheese. But many of our other baked oatmeal recipes use protein powder, so feel free to choose from one of those if protein powder is a must-have for you!

You could definitely substitute the cottage cheese for a dairy free variety to eliminate dairy from this recipe. Choose something besides a nut milk if you want to keep things nut-free. And, lastly, this recipe hasn’t been tested with a flax egg, so I cannot say whether that would work.

Yes! You can use both rolled oats and quick cooking oats in most baked oatmeal recipes. Steel cut oats will not work as a substitution.

Baked oatmeal topped with sliced strawberries and white icing, shown in a baking dish with a serving removed and a metal spatula visible.

  • Preheat the oven to 350℉ and spray an 8×8-inch baking pan with cooking spray.

  • Place the wet ingredients into a bowl and mix to combine. Set aside.

  • In a separate bowl, add the dry ingredients and mix to combine.

  • Slowly add the dry ingredients to the wet and mix until combined. Transfer to the prepared baking dish.

  • Bake at 350℉ for 20-25 minutes or until the oatmeal bake has firmed up.

  • To make the drizzle, add the blended cottage cheese, maple syrup, and strawberry powder to a bowl and mix to combine.

  • Drizzle the strawberry cottage cheese over the top and serve.

  • I used freeze-dried strawberries, but any freeze-dried berry can be used.
  • I make freeze-dried strawberry powder in a coffee grinder or small food processor.

Calories: 209 kcal, Carbohydrates: 28 g, Protein: 8 g, Fat: 7 g, Fiber: 2 g, Sugar: 14 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography: photos taken in this post are by Erin from The Wooden Skillet.

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]]> http://livelaughlovedo.com/food-and-drink/strawberry-cheesecake-baked-oats-fit-foodie-finds/feed/ 0 Greek Chicken Bites – 10 Minute Meal http://livelaughlovedo.com/food-and-drink/greek-chicken-bites-10-minute-meal/ http://livelaughlovedo.com/food-and-drink/greek-chicken-bites-10-minute-meal/#respond Sun, 01 Jun 2025 18:30:03 +0000 http://livelaughlovedo.com/2025/06/01/greek-chicken-bites-10-minute-meal/

Greek chicken bites are a quick and easy way to make flavorful, juicy chicken for any meal. This chicken cooks in 10 minutes with 3 simple ingredients. Skillet Greek chicken can be used on salads, in wraps or pitas, with rice and veggies or with pasta. You are going to find so many ways to use these high protein chicken bites!

If you love this recipe, you should try my Italian Chicken Bites, Taco Chicken Bites or Asian Chicken Bites. All of these recipes cook up in just 10 minutes with simple ingredients.

Greek chicken cubes in a skillet, a wood spatula moving them around the pan.

Bites of Wellness was created to help you get a really flavorful meal on the table with little effort. Owning my own meal prep business really helped me understand how to make flavorful food in the least amount of time. We have over 50 chicken recipes that are easy to make that your whole family will love.

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Recipe highlights

  • Cooks in 10 minutes
  • 3 ingredients
  • Versatile
  • Great for meal prep
  • High protein, low carb, gluten free, dairy free
  • Great for weeknight meals
Ingredients to make greek skillet chicken.Ingredients to make greek skillet chicken.

Ingredients

  • Boneless, skinless chicken – use thighs, breast or tenders, all cut into cubes
  • Greek dressing – use your favorite Greek dressing or try my marinade (below)
  • Salt
  • Garlic powder (optional)

How to make skillet greek chicken bites

Cut the chicken into cubes. Add to a bowl with the greek dressing, salt and optional garlic powder. Stir well.

White bowl filled with raw chicken, cubed with dressing on top.White bowl filled with raw chicken, cubed with dressing on top.

Preheat a large skillet over medium to medium high heat. When hot, add chicken and flatten down into a single layer. Cook 5 minutes without moving the chicken.

Greek chicken bites in skillet before cooking.Greek chicken bites in skillet before cooking.

After 5 minutes, stir the chicken around in the pan and cook an additional 3-5 minutes until cooked through and browning. Stir regularly.

Greek chicken bites in a skillet after cooking.Greek chicken bites in a skillet after cooking.

Serve with your favorite greek inspired meal.

Variations

  • Spicy: Add some crushed red pepper flakes
  • Fresh herbs: After cooking, sprinkle with chopped italian parsley, mint, oregano, basil
Fork filled with greek chicken cubes and cucumber.Fork filled with greek chicken cubes and cucumber.

What to serve with easy greek chicken

Common questions

What is the best chicken to use?

To make this recipe come together quickly, I recommend using chicken tenders, as they are the quickest to cut into cubes since they are already so small. I also really love this recipe with boneless, skinless chicken thighs because they are so forgiving if you slightly overcook them (which can happen quickly when they are cut small like this).

What if you don’t have greek dressing?

If you don’t have Greek dressing on hand, you can make your own greek marinade by combining:

  • 2 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 tablespoon dijon dressing
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
Greek chicken bites being picked up out of the pan with a wood spatula.Greek chicken bites being picked up out of the pan with a wood spatula.

Can you make this for meal prep

Yes! However, I find that the chicken really needs to make contact with the hot skillet to get that brown crust and overcrowding the pan can make this hard. I would recommend only making 1- 2 pounds of chicken at a time in a very large skillet for best results.

More Greek chicken recipes

Air Fryer Greek Chicken

Greek Chicken and Vegetable Sheet Pan

★ Did you make this recipe? Please give it a star rating below!

  • 1.25 pounds boneless, skinless chicken – thighs, breast or tenders
  • 3 tablespoons greek dressing
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

  • Preheat a large skillet over medium to medium high heat.

  • Cut the chicken into cubes. Add to a bowl with the greek dressing, salt and optional garlic powder. Stir well.

  • When hot, add chicken and flatten down into a single layer. Cook 5 minutes without moving the chicken.

  • After 5 minutes, stir the chicken around in the pan and cook an additional 3-5 minutes until cooked through and browning. Stir regularly.

  • Serve with your favorite greek inspired meal.

Tips:
    • Cut the chicken with kitchen shears or use a knife and a plastic cutting board.
    • To make this as quickly as possible, I recommend using chicken tenders. Since they are already so small, it takes almost no time to cut them into cubes.
    • For more flavor, let the chicken marinate in the greek dressing for 20-60 minutes.
    • To get a golden crust on the chicken, let it cook for 5 minutes in a hot pan before moving the chicken around (once it’s all in a single layer).
    • If you don’t have greek dressing on hand, make your own or use Italian dressing.
Storing leftovers
  • Fridge: Store leftover Greek chicken bites in an airtight container for up to 3 days.
  • Reheating: Reheat in the microwave or on a skillet over low heat until warmed through.
  • Freezer: Freeze in a freezer safe bag or container up to 2 months. Defrost fully before reheating.

Nutrition Information

Nutrition Facts

Amount per Serving

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

Let others know by rating and leaving a comment below!


[ad_2] ]]> http://livelaughlovedo.com/food-and-drink/greek-chicken-bites-10-minute-meal/feed/ 0 Carrot Cake Donuts [gluten free + high protein] • Healthy Helper http://livelaughlovedo.com/health-wellness/carrot-cake-donuts-gluten-free-high-protein-healthy-helper/ http://livelaughlovedo.com/health-wellness/carrot-cake-donuts-gluten-free-high-protein-healthy-helper/#respond Wed, 28 May 2025 11:48:05 +0000 http://livelaughlovedo.com/2025/05/28/carrot-cake-donuts-gluten-free-high-protein-healthy-helper/ [ad_1]

Indulge in these healthy Carrot Cake Protein Donuts, topped with a creamy, healthy cream cheese frosting. Packed with protein, fiber, and sweet, spiced flavor!

Carrot Cake Donuts [gluten free + high protein]

If you’re a fan of carrot cake but want something lighter and packed with protein, these Carrot Cake Protein Donuts are for you! Moist, spiced, and satisfying, they’re the perfect snack or breakfast treat that you can feel good about. Plus, they’re easy to make and gluten-free.

Carrot Cake Donuts [gluten free + high protein]

Why You’ll Love These Carrot Cake Protein Donuts

  • Protein-Packed – With vanilla whey protein (HEALTHYHELPER saves on True Nutrition protein!) and Greek yogurt, these donuts are perfect for a post-workout snack or breakfast.
  • Lower in Sugar & Carbs – Using natural sweet carrots and oats keeps them light and wholesome.
  • Warm Spices – Cinnamon, nutmeg, and ginger give them that classic carrot cake flavor.
  • Healthy Frosting – A creamy, tangy, high-protein cream cheese frosting takes these donuts to the next level.
  • Easy to Make – No fancy equipment needed, just a food processor and donut pan!

Carrot Cake Donuts [gluten free + high protein]

Print

Carrot Cake Donuts

  • Author: Kaila Proulx
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 donuts 1x
  • Category: Sweet Snacks

Dry Ingredients:

Wet Ingredients:

  • 2 tbsp plain Greek yogurt
  • 2 tbsp liquid egg whites
  • ½ cup unsweetened almond milk
  • ½ tsp apple cider vinegar
  • 2 medium carrots, shredded (about 110g)

For the frosting:

  • 4 oz (113g) reduced-fat cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1 tbsp date syrup (HEALTHYHELPER saves $$)
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

For the donuts:

  • Preheat your oven to 375°F (190°C). In a small cup, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to create a “buttermilk” effect.
  • Using a food processor, grind rolled oats into flour. Combine oat flour, protein powder, coconut flour, cinnamon, nutmeg, ginger, baking powder, and baking soda in a mixing bowl.
  • In a separate bowl, combine Greek yogurt, egg whites, and the almond milk mixture. Stir until smooth.
  • Gently fold the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix! The batter should be thick but pourable.
  • Spray a donut pan well. Divide the batter evenly into 6 wells. Bake for about 15 minutes or until tops are lightly golden brown.
  • Let the donuts cool in the pan for a few minutes, then transfer to a rack to cool completely before frosting.

For the frosting:

  • In a bowl, combine softened cream cheese and Greek yogurt.
  • Add maple syrup, vanilla extract, and a pinch of salt.
  • Beat with a whisk or hand mixer until smooth and creamy.
  • Taste and adjust sweetness if needed.
  • Once the donuts are cool, spread or pipe this delicious frosting over them for the perfect carrot cake donut experience!

Did you make this recipe?

Tips & Variations

  • Add-ins: Toss in some chopped nuts or raisins for extra texture.
  • Spice it up: Add a pinch of ground cloves for more warm spice flavor.
  • Storage: Store leftover frosted donuts in an airtight container in the fridge for up to 4 days.

Carrot Cake Donuts [gluten free + high protein]

Why These Donuts Are a Great Snack

These Carrot Cake Protein Donuts with Healthy Cream Cheese Frosting aren’t just delicious, they’re balanced and nourishing. The protein helps support muscle recovery, while the oats and carrots add fiber for better digestion. Plus, the light, tangy frosting ties it all together!

Carrot Cake Donuts [gluten free + high protein]

Ready to Bake? Try this recipe today and enjoy a healthy, protein-packed twist on classic carrot cake! Let me know how yours turn out in the comments below! I’d love to hear from you.

 
 
 
 
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115 responses to “Carrot Cake Donuts [gluten free + high protein]”

  1. Yum. Looks so good! Had no idea that it was carrot cake day and alas, there isn’t a single carrot in my fridge. Gonna have to change that.

    ★★★


  2. When I have my donut pan again, I need to try making this! I love carrot cake, and in donut form?! Ah… <3


  3. If it’s gluten-free, then i sure will give this recipe a try. Can’t wait to be healthy. Thanks for this post.


  4. Yes to these carrot cake donuts! It’s like having dessert for breakfast! Thanks for sharing my carrot cake fruit butter 🙂


  5. We’ve been on a homemade donut kick recently here and carrot cake is one of my favorites, so this looks perfect! Can’t wait to give these a try 🙂


  6. YES – I love carrot cake and I love donuts. These are perfection


  7. […] GET THE RECIPE […]

  8. OH MY GOSH!!!! Totally Sharing, I have been looking for high protein low carb options that I can grab for breakfast!!! This is perfect! Thank YOU!


  9. Carrot cake is one of our favorites. Thanks for posting the recipe. We are going to try these.


  10. These look yummy! What is the consistency like, soft or crunchy? I was thinking I could make cookies because I don’t have doughnut molds.


  11. Yes yes, oh yes yes yes. Do you think this recipe would work in muffin pans? I don’t have a donut pan (but maybe this gives me an excuse to go get one!!)


  12. mmm i adore carrot cake. i would probably slather cream cheese all over these babies though. i can’t help it!!


  13. Wow, two of my favorite things combined! I’ll deff give this a try.

    ★★★★★


  14. Yum! These look delicious! I love carrot cake & I love donuts! What could be better than a combo. 😉
    Thanks for sharing with us at 100 Happy Days!

    ★★★★★


  15. I love carrot cake. I love donuts. Carrot Cake Donuts = Brilliant! And high in protein to boot! Great job!


  16. These look delicious. Have to try them!

  17. Holy smokes! These look so amazing!

    ★★★★★


  18. Looks like I am going to have to get me a donut pan so I can give these a try! YUM!


  19. Something even my son would like I believe! Would this work with almond flour instead?

  20. Hi Kaila,
    These carrot cake donuts sound not only tasty but so healthy. What a great alternative for Ash Wednesday than the traditional donuts that are so healthy. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    ★★★★★



  22. Oh my goodness, these look amazing! I am going to have to give them a try!


  23. Oh, yum! I love making homemade donuts and I love carrot cake. You’ve combined the best of two worlds into one recipe! Can’t wait to try these 🙂


  24. Hi, visiting you via Healthy Vegan Fridays. Those look absolutely yummy, thanks for sharing!


  25. What a great idea! I just love carrot cake, and actually I really love donuts for, so it seems this is the perfect combo! Thanks for sharing this recipe, found you at Wakeup Wednesday!


  26. All these national foodie days keep popping up, and I’m loving it. 🙂 Reason to celebrate all of God’s awesome gifts. 🙂 I can’t wait to make these? Would it be legit to do a cream cheese frosting?


  27. these look AMAZING! will definitely have to try out!


  28. I’m not a donut eater but these sound really good! Would love to have you share on the “What’s for Dinner” link party –


  29. I don’t like carrot, BUT I LOVE YOUR WEBSITE REDESIGN, LOOKS AWESOME, love the color scheme!

    ★★★★


  30. What a healthy spin on a donut recipe! I really like what you came up with and can’t wait to try it! Pinning!
    Would love to have you stop by at our Sunday Fitness and Food Link-Up if you want to share this recipe! :):)


  31. ooh those do look yummmy1 I need one of those doughnut pans I think. Thanks for joining us for Meatless Monday today

  32. Kayla says:

    Um, YUM. Having to eat gluten free is not my ideal situation, but these look yummy!

    Thanks for joining us on the Alder Collective! Pinning, and we hope to see you again soon!


  33. I love carrot cake! I may have to make these for my dad for his birthday in a couple weeks since the girls want to bring him donuts. Maybe with a healthy protein cream cheese glaze? You know because it’s his birthday!
    Thank you for linking up, happy Meatless Monday!


  34. Love carrot cake, especially with raisins, and I love donuts. Being gluten free I miss the cakey, denseness that gluten adds to baked goods, I am so going to be trying this, they look and sound delish! Yum!!!! Happy Carrot Cake day to me, I mean you! LOL


  35. We would love your Carrot Cake Donuts! Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
    Miz Helen

    ★★★★★


  36. These look amazing! Thanks for the great idea! Going to make these next week!

    ★★★★★



  38. I Love Carrot Cake & so do my kids! This healthy version of donuts looks yummy, I can’t wait to try it!!


  39. Who knew there was a national carrot cake day! Fab! Thanks for linking the delicious recipe to #CookBlogShare


  40. […] Kayla’s Favorite: Carrot Cake Donuts [gluten free + high protein] from Healthy Helper Blog […]

  41. […] Kayla’s Favorite: Carrot Cake Donuts [gluten free + high protein] from Healthy Helper Blog […]

  42. These look delish! I love carrots and carrot cake, so I’m betting these donuts are divine! Thanks so much for sharing your recipe with us at Funtastic Friday.


  43. I adore carrot cake, it has be be my favourite type of cake. Thank you for sharing with #Slimmerseeker


  44. Happy carrot day! All those mix-ins sounds really good. #freefromfridays


  45. Oh yum! I love carrot cake … and I know I would love some donuts. Thanks so much for sharing this with us at Savoring Saturdays linky party.


  46. […] from Healthy Helper […]

  47. […] Gluten free, high protein carrot cake donuts? Yes please! […]

  48. Your Carrot Cake Donuts will be a great hit here. Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ★★★★★


  49. Oh, how neat. I just went to the market and saw carrot cake bagels and now I can make something similar at home. Thanks for sharing on Merry Monday. Pinned.

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  58. I love carrot cake. Congrats on your #HappinessisHomemade feature.


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  63. Cheyenne Vaughan-Weaver says:

    I made these for breakfast this morning and HOLY COW. They were SO good sister. I glazed mine with another 1/2 scoop vanilla protein mixed with water. I’m definitely going to make these for breakfast again this week!!!


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  68. Carly says:

    Hello! Could you make this recipe without protein powder and ith flax eggs instead of egg whites? Look delicious! 🙂

    ★★★★


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