Lainie's 3-2-1s: Protein Zucchini Muffins, Green Goddess Protein Dip, Classic Salmon Cakes Week of May 18th-24th
Lots of goodies on this week's prep-ahead menu! Scroll to check them out.
THIS WEEK’S 3-2-1s
Preview the recipes below:
3 Meal-Prep Friendly Recipes
* Protein Zucchini Muffins
* Green Goddess Protein Dip
* Classic Salmon Cakes
2 Tips
* Collagen VS Colostrum: Which Should You Take?
1 Drink or Dessert
* Chocolate Collagen Bark
Three Meal-Prep Friendly Recipes
Protein Zucchini Muffins
Protein-rich muffin recipe with hidden veggies! Each muffin contains 8g of protein.
Prep time: 5 minutes
Cooking time: 20-22 minutes
Total time: 27 minutes
Servings: 12
Notes: Gluten Free, Can be made dairy-free. Store in the fridge for 5 days, or freeze for longer storage.
Ingredients
1 cup grated zucchini (excess moisture squeezed out)
2 eggs
1/3 cup plain Greek yogurt (or coconut yogurt for dairy-free)
1/3 almond butter (or peanut butter)
1/3 cup pure maple syrup
1 + 1/2 tsp vanilla extract
45g (about 1 + 1/2 scoops) vanilla powder
1 + 1/2 cups almond flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
optional: 1/2 cup chocolate chips or chopped walnuts
Instructions
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with liners or lightly grease with cooking oil.
In a large bowl, whisk together eggs, yogurt, almond butter, maple syrup, vanilla, and zucchini until smooth.
Add in the almond flour, protein powder, baking soda, cinnamon, and salt. Stir until just combined—don’t overmix.
Gently fold in the chocolate chips or nuts, if using.
Divide the batter evenly among the muffin cups.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before storing. Keep refrigerated for up to 5 days, or freeze for longer storage.
Green Goddess Protein Dip
This delightful dip is packed with protein and creaminess! I love making this dip this time of year; it's so fresh, bright, vibrant, and a great way to use cottage cheese.
