Slim Frenzies

You won’t believe this holiday-inspired lava cake is high-protein, low-carb, and completely flourless! 🍫 This decadent dessert is super rich, gooey, and packed with chocolatey goodness—all while sneaking in some serious protein. Its as EASY as it gets, and so good. Here is how I made it: Ingredients: * 2 servings blended cottage cheese (about half a 16oz tub) * 2 eggs * 3-4 tbsp powdered monkfruit (or sweetener of choice) * 2.5 tbsp cacao powder (use 3 tbsp for a richer taste) * 1/2 to 1 tbsp instant coffee or powdered coffee * Splash of vanilla extract * Tiny splash of peppermint extract * Optional: a sprinkle of chocolate chips, crushed candy canes, and peppermint whip cream Directions: 1️⃣ Blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish.
 2️⃣ Crack in 2 eggs and mix until combined.
 3️⃣ Add cacao powder (adjust for desired darkness). I like 3 tbsp, but you do you.
 4️⃣ Stir in 3-4 tbsp powdered monkfruit or preferred sweetener.
 5️⃣...

This roasted squash over garlicky lemon yogurt sauce is the perfect combination of flavors for an easy sheet pan dinner or holiday side. It’s so easy to make and holds up really really well in the fridge (just be sure to keep the sauce and toppings separate). Here is how I made it: 1. First, the squash. I used butternut squash. You can use delicata squash if you’re keeping things super low carb, or you can use honey nut, acorn, or even pumpkin. Cut out the middle, peel it if you would like (you don’t need to), and cube them up. I used half a fairly large butternut squash for this recipe, which yielded about 4 cups. Add it to an oven safe tray. 2. Next, I sliced up 2 leeks, about 1/3 inch of thickness, and added it to the oven safe tray. 3. Drizzle with 3-4 tbsp olive oil, season with a few pinches salt & pepper, 1/2 tbsp garlic powder, 1 tsp thyme, 1/2 tsp Aleppo pepper. 4. Pop into the oven at 400F for 40 mins, remove, mix them around, and pop in for another 20 mins at 400F. 5. Wh...

This is a 15 minute meal that will bring out your inner chef. It is unbelievably easy and it is SO good. This sauce is great with steak, chicken, or any kind of white fish, but I feel it complemented the shrimp extremely well. Here is how to make it: 1. First, the shrimp. Grab 1lb wild, peeled, and deveined shrimp. Carefully butterfly down the middle. Add to a bowl. Season with 1 tbsp olive or avocado oil, a couple pinches salt, fresh cracked pepper, 1 tsp paprika and 1/2 tsp garlic powder. Mix well. 2. Get a pan on medium-high heat. Drizzle 1 tbsp avocado or olive oil, then cook the shrimp for about 90 seconds on the first side and about 60-90 seconds on the other side. You don’t want to overcook shrimp as it becomes rubbery. 3. For the sauce, grab a sauce pan and bring it to medium heat. Drizzle with 1 tsp avocado or olive oil and add in 4 to 5 finely minced garlic cloves, a small pinch salt, pepper, 1/4 tsp chili flakes (I used Aleppo pepper), 1/2 tsp oregano, and 1/2 tsp paprika. M...

I have a feeling this roasted Mediterranean cauliflower is going to make you fall in love with caulifower. It is SO easy, super delicious, and the sauce and toppings just take it to the top! It’s the perfect last minute holiday appetizer or side. Here is how I made it: 1. Preheat oven to 450F and bring a medium pot of water to a boil. 2. Grab a raw cauliflower. Cut off the leaves, and cut the steam, but in a way that lets it stand still on its own. Once the medium pot of water is boiling, season it with a couple pinches salt and carefully drop in the cauliflower. Put the lid on, and let it boil for 7.5 minutes on low-medium heat. 3. Once the cauliflower is boiled, carefully bring it out of the water with tongs and set it over a kitchen towel to dry. 4. Transfer cauliflower to a plate. Drizzle with 1-2 tablespoons of olive or avocado oil. Season with a pinch or two of salt, then add 1/2 tbsp sweet paprika, 1/2 tbsp garlic powder, And 1/2 tsp cumin, making sure the cauliflower is fully c...

If you’ve loved my previous chuck roast recipes, this one is even easier and more delicious. It takes just 10 minutes to prep and it cooks low and slow in the oven all in one pot. Its a perfect meal prep recipe and easy protein for so many meals. I use this for multiple recipes like these tacos, stuffed peppers, and soups.  Here is how to make it: 1.Preheat oven to 325F. 2.Add 3lbs chuck roast to an oven safe dish (with a lid, or you can cover it with foil). Add 1 thinly sliced yellow onion at the base with 4-5 minced garlic cloves. 3.Season both sides of beef with 3-4 generous pinches salt, pepper, 1 packet of taco seasoning. Rub well on all sides. 4.Pour in 17oz beef broth and add 2 chipotle adobo peppers (from the can). 5.Cover, then place in the oven at 325 F for 4hrs. If your chuck is more than 3lbs, aim for about an hour per pound + 1 hour. So if its 2 lbs go for 3 hrs, etc. 6.After 4hrs, remove from the oven, shred using two forks, mix well with the drippings, then put back ...

You won’t believe this healthy dessert is high-protein, low-carb, and completely flourless! 🍫 Here is how I made it: Ingredients: * 2 servings blended cottage cheese (about half a 16oz tub) * 2 eggs * 3-4 tbsp powdered monkfruit (or sweetener of choice) * 2.5 tbsp cacao powder (use 3 tbsp for a richer taste) * Splash of vanilla extract * Optional:a sprinkle of chocolate chips * Optional: Powdered Peanut butter for the frosting Directions: 1️⃣ Blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish.
 2️⃣ Crack in 2 eggs and mix until combined.
 3️⃣ Add cacao powder (adjust for desired darkness). I like 3 tbsp, but you do you.
 4️⃣ Stir in 3-4 tbsp powdered monkfruit or preferred sweetener.
 5️⃣ Add a splash of vanilla extract & mix thoroughly.
 6️⃣ Sprinkle chocolate chips on top, if desired, and add 1 to 2 tsp peanut butter inside. To make this lower calorie, skip the pb here and just top it with the lower calorie pb frosting below. Shake ...