Lainie's 3-2-1s: Protein Cheesecake, Cauliflower Chickpea Bowl, Garlic Butter Steak Bites With Roasted Veggies Week of March 23rd-29th

This week, we're focusing on delicious and healthy recipes (yet again, aren't we always ;)). All new prep-ahead meals will help you feel your best going into this week.

THIS WEEK’S 3-2-1s

Preview the recipes below:

3 Meal-Prep Friendly Recipes

* Low Carb High Protein Cheesecake With Raspberry Chia Jam

* Roasted Cauliflower & Chickpea Bowl With Tzatziki

* Garlic Butter Steak Bites With Roasted Veggies

2 Tips

* Seasonal Greens for Gentle Detox

* Daylight Savings to Our Advantage

1 Drink or Dessert

* 4-Ingredient Sugar Cookies

Three Meal-Prep Friendly Recipes

Low Carb High Protein Cheesecake With Raspberry Chia Jam

After weeks of experimenting, I've developed a delicious, high-protein New York-style cheesecake made with just 5 simple ingredients. The raspberry chia jam complements it perfectly, making a slice of this the ideal breakfast or dessert.

Prep time: 5 minutes

Cooking time: 35 minutes

Rest time: 5 hours or overnight

Servings: 5-6

Notes: High Protein, Low Carb, Prep Ahead. Enjoy in the fridge for up to 4 days.

Ingredients

• 2 cups Good Culture cottage cheese

• 1/2 cup plain Greek yogurt

• 2 eggs

• 2 tbsp cornstarch

• 1/3 cup sugar (or this monk fruit sweetener)

• 1 tsp vanilla extract

raspberry chia jam

• 2 cups frozen raspberries

• 2 tbsp chia seeds

• 1/4 cup maple syrup

• 1/2 lemon juiced

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.

2. In a blender or food processor, combine the cottage cheese, Greek yogurt, eggs, cornstarch, sweetener, and vanilla extract. Blend until just smooth (make sure not to over blend). Pour the mixture into the cake pan. I like to use a 6 inch or 7 inch springform pan. If using a regular cake pan, line with parchment paper for easy removal.

3. Bake for 30-33 minutes, or until the corners are slightly browned and center is set but slightly jiggly. Remove from the oven and let it cool at room temperature for a few minutes before transferring it to the fridge. Chill for at least 5 hours or overnight for the best texture.

4. While the cheesecake is chilling, prepare the jam. In a pot over medium-high heat, add the frozen raspberries and cook, stirring frequently, for about 3-4 minutes or until they break down completely. Add chia seeds and mix.

5. Stir in the lemon juice and maple syrup, cooking for another minute. Remove from heat and then transfer to a jar and refrigerate to allow it to thicken.

6. Once the cheesecake has fully set, slice and serve with a few spoons of raspberry chia jam and some Greek yogurt or whipped cream!

Roasted Cauliflower & Chickpeas Bowl With Tzatziki

A Mediterranean classic: a creamy, easy tzatziki recipe combined with nourishing vegetables and crunchy toppings!