rdeeming-nutrition

5 Ingredient, High Protein, No Churn Strawberry Ice Cream

JourdanLLehman1@gmail.com (Jourdan Paddock) — Wed, 04 Jun 2025 18:16:41 GMT

Just 5 Simple Ingredients

Creamy, sweet, and packed with protein - no ice cream maker needed! When summer hits, my clients start asking for healthier frozen treats that satisfy their sweet tooth and their nutrition goals. As both a personal chef and registered dietitian , I love creating recipes that's fun to eat, nourishing to the body, and simple to make. That's how this recipe came to be!

Why I care about Every Ingredient

Before we dive into the full recipe, let's talk ingredients. As a personal chef and dietitian , I don't just think about flavor - I care about how food supports your energy, digestion and overall health. Every ingredient in this recipe has a purpose:

Vanilla Greek Yogurt

Greek yogurt is a nutritional powerhouse. It’s rich in protein—usually twice as much as regular yogurt—which makes it great for muscle repair, satiety, and blood sugar balance. I use vanilla

Greek yogurt here because it gives a sweet, creamy base and adds depth of flavor. Look for a version that’s low in added sugar or uses real vanilla extract.

From a culinary standpoint, Greek yogurt also provides that classic tangy undertone that makes this feel like real frozen yogurt or soft-serve. It blends beautifully and freezes well, especially when combined with the next ingredient...

Cottage Cheese

Don’t knock it till you’ve blended it! Cottage cheese might sound like a strange choice for ice cream, but it’s my secret weapon. It has a neutral flavor, blends into an ultra-creamy texture, and—just like Greek yogurt—is rich in protein and calcium.

Cottage cheese is also lower in lactose than other dairy products, which makes it easier to digest for some people. It adds body and smoothness to the ice cream without needing heavy cream or egg yolks.

Bonus: If you’ve got picky eaters (or a client who turns up their nose at the idea of cottage cheese), they’ll never know it’s in there.

Honey

A touch of natural sweetness makes this recipe shine. Honey not only adds flavor but also helps improve the texture by reducing iciness when the mixture freezes. Compared to refined sugar, honey brings some additional nutrients like antioxidants and has a lower glycemic impact when used in moderation.

You can always adjust the amount of honey to taste, or substitute with maple syrup, agave, or even a sugar-free option if that fits your goals.

Fresh Strawberries

Strawberries are the star here—naturally sweet, vibrant, and full of vitamin C, fiber, and antioxidants. They give the ice cream its gorgeous pink hue and fruity flavor without needing any artificial coloring or flavoring.

I recommend using fresh strawberries when they’re in season for the best taste, but you can absolutely use frozen strawberries in a pinch (just thaw them slightly first so they blend smoothly).

Vanilla Extract

This little addition makes a big difference. Vanilla enhances the sweetness and rounds out the flavor so your ice cream doesn’t just taste like blended fruit—it tastes like dessert . I always use real vanilla extract, not imitation. It’s a small detail that elevates homemade recipes to something truly special.

Why Ingredients Matter?

I became a dietitian after years of working as a self-taught personal chef . My goal was always to help people feel better and enjoy their meals—not to make food feel restrictive or clinical. This recipe is a perfect example of that philosophy.

It's made with real, whole-food ingredients you likely already have in your kitchen. There’s no added protein powder, no stabilizers, and no ultra-processed "diet" foods. Just dairy, fruit, honey, and flavor—all working together to create a treat you can feel good about eating or serving your family.

Whether you’re an athlete, a parent trying to feed kids better, or someone who just wants a treat that won’t derail your health goals, this ice cream is for you.

And the best part? You don’t need an ice cream machine. A basic blender or food processor is all you need, plus a freezer-safe container. (And if you’re a Ninja Creami fan, this recipe works beautifully in that too.)

Prep time: 15 min

Freeze time: 6-24min

Total time: 6-24 hours

Yields: 2-3 servings

5 Ingredient, High Protein, No-Churn Strawberry Ice Cream

Creamy, sweet, and packed with protein - no ice cream maker needed!

Ingredients

1 cup vanilla greek yogurt
1 cup cottage cheese
1/4 cup honey
1 cup fresh strawberries
2 tsp vanilla extract

Instructions

Add everything to a blender and blend.
Pour everything into a bread tin. (if you have a ninja creamy, pour into 2-3 ninja creams containers)
Place mixture into the freezer for 6-24 hours.
Take ice cream out of the freezer once frozen through, scoop and enjoy. (Best if you let it thaw for 5-10 minutes prior to scooping).
If using a ninja cream, add to the machine and blend for 1 round. Add 1-2 splashes of milk and re-spin).

FAQs - No Churn Strawberry Ice Cream

Can I make this dairy free?

Yes! You can use a thick dairy-free yogurt (like coconut or almond milk yogurt) and swap the cottage cheese for a dairy-free soft cheese (or silken tofu for a high-protein vegan option). Just note that the flavor and texture will change slightly.

Can I use frozen strawberries?

Absolutely. Just let them thaw for 10–15 minutes before blending so you don’t overwork your blender.

What's the best way to use leftovers?

Keep the ice cream in an airtight container in the freezer. Covering the surface with parchment paper or plastic wrap can help prevent freezer burn.

Tried This Recipe? Leave a Comment!

Did you try this 5 Ingredient, High Protein No Churn Strawberry Ice Cream recipe ? I’d love to hear how it turned out for you! Drop a comment below and let me know what toppings or variations you used. Your feedback helps others—and it helps me keep sharing recipes you love.

Healthy Moist Turkey Burgers with Hidden Veggies

JourdanLLehman1@gmail.com (Jourdan Paddock) — Tue, 27 May 2025 17:05:40 GMT

Jump to recipe →

Recipe FAQs→

Leave a review →

Why You’ll Love These Turkey Burgers

If you’ve ever taken a bite of a turkey burger and been disappointed by a dry, bland patty—this recipe is for you.

This moist turkey burger is tender, juicy, and loaded with flavor. But what makes this burger special is how deceptively simple it is. As a dietitian and personal chef , I’m always looking for meals that check a few key boxes:

Balanced macronutrients
Nourishing ingredients
Easy to prepare
Approved by picky eaters

This healthy turkey burger recipe checks all of those—and then some. And yes, even my red-meat-loving husband now requests these weekly.

The Dietitian Perspective: Why Ground Turkey?

As a dietitian, I always say to my patients: it’s not about cutting out red meat—it’s about balance .

Red meat has its place, but many of us eat it more frequently than our bodies need. Enter: lean ground turkey , an excellent alternative that still provides high-quality protein but with less saturated fat .

Just 4 oz of ground turkey packs in:
✔️ ~22g protein
✔️ Essential nutrients like zinc, B6, niacin, and selenium
✔️ Lower fat content compared to beef

Pair that with fiber-rich zucchini , heart-healthy almonds (via almond flour) , and anti-inflammatory garlic and onion , and you’ve got a burger that’s both satisfying and supportive of your health goals.

Let’s Talk Hidden Veggies

One of my favorite parts of this burger is how effortlessly you can sneak in vegetables—especially for those picky eaters or veggie-averse family members.

The grated zucchini in this recipe isn’t just here for nutrition (though it adds vitamin C, potassium, and fiber)—it also plays a key role in moisture. Turkey can be dry, but the zucchini locks in tenderness without anyone noticing it’s there. Combined with onion for that perfect savory bite and fresh cilantro for a pop of brightness, every bite is juicy and full of flavor.

Serving Suggestions

One of the best parts about this turkey burger with hidden veggies ? It’s endlessly versatile. Try one of these ideas:

Classic: Serve on a whole wheat bun with lettuce, tomato, avocado, and your favorite condiments.
Mexican-Inspired: Top with guac, corn salsa, pickled red onions, arugula, and a spicy Greek yogurt sauce.
Low-Carb: Use a lettuce wrap instead of a bun, or serve over a simple salad with lime vinaigrette.
Meal Prep Wraps: Slice and layer into a wrap with hummus, spinach, cucumber, and shredded carrots.

Tip: These burgers store really well, so they’re great for weekly meal prep.

Pro Tips for the Perfect Turkey Burger

Here are a few chef and dietitian tricks to get the best results every time:

✔️ Don’t skip squeezing the zucchini. Too much water will make the burgers fall apart.
✔️ Use ground turkey with a little fat (93/7), not the ultra-lean (99% fat-free), or they may be too dry.
✔️ Avoid over-mixing. Stir just until combined—overworking ground turkey can make it tough.
✔️ Let them rest. After grilling, let the burgers sit for a minute or two to lock in juices.

Prep time: 15 min

Cook time: 10-12 min

Total time: ~30 min

Yields: 5 burgers

Healthy Moist Turkey Burger Recipe

A protein-packed turkey burger that’s juicy, flavorful, and secretly full of veggies.

Ingredients

1 lb ground turkey
1 egg
⅓ cup shredded zucchini (excess moisture squeezed out)
¼ cup diced red onion
¼ cup fresh cilantro , chopped
⅓ cup almond flour (or oat flour for nut-free)
1 TBSP minced garlic
1 TBSP garlic salt

Instructions

Add the ground turkey to a large bowl.
Grate zucchini using a fine grater, then squeeze it over the sink to remove as much liquid as possible.
Add zucchini, egg, almond flour, onion, cilantro, garlic, and garlic salt to the bowl.
Mix everything together just until combined—avoid over-mixing for best texture.
Form the mixture into 5 even patties .
Grill or cook in a skillet over medium-high heat for 5–6 minutes per side , or until the internal temp reaches 165°F .
Plate and enjoy!

FAQs - Healthy Chunky Granola

Can I freeze these turkey burgers?

Yes! I recommend freezing them raw (before cooking) with a piece of parchment paper between each patty. Store in a freezer-safe bag or container for up to 3 months. Cook from frozen or thaw first.

Can I cook these on the stovetop?

Definitely. Just cook over medium heat in a lightly oiled skillet for 5–6 minutes per side.

Can I use oat flour instead of almond flour?

Yes—oat flour works well as a binder and keeps the recipe nut-free.

Can I bake these burgers instead?

You can! Bake on a parchment-lined sheet at 375°F for 20–25 minutes, flipping halfway through.

Can I leave out the cilantro?

Of course! If cilantro isn’t your thing, try swapping with fresh parsley or even basil.

Tried This Recipe? Leave a Comment!

Did you try this moist turkey burger recipe ? I’d love to hear how it turned out for you! Drop a comment below and let me know what toppings or variations you used. Your feedback helps others—and it helps me keep sharing recipes you love.

Healthy Chunky Almond Granola (Crispy, Crunchy Clusters!)

JourdanLLehman1@gmail.com (Jourdan Paddock) — Tue, 27 May 2025 16:36:48 GMT

Jump to recipe →

Recipe FAQs→

Leave a review →

If you’ve ever wandered the granola aisle and thought, “I could totally make this at home,”—same. Over the years, I’ve tried nearly every store-bought granola out there, but they all left me thinking I could create something better: chunkier, less sweet, and more nourishing.

So I did. And I finally nailed a chunky homemade granola recipe that’s crisp, nutty, and packed with BIG golden clusters—perfect for snacking or sprinkling.

This Healthy Chunky Almond Granola is the one I now make on repeat. As a dietitian, I really care about what I’m putting in my body, as well as what my dietetic counseling patients are eating. Therefore, I created this recipe with that in mind to be naturally sweetened, full of wholesome ingredients, and skips the unnecessary oils and refined sugars that many granola recipes rely on for crunch. Plus, it makes way more than those tiny $8 store-bought bags!

Why You’ll Love This Chunky Almond Granola

Ultra crispy clusters —no extra oil required
Lightly sweetened with maple syrup + brown sugar
Packed with healthy fats, fiber, and protein
Naturally dairy-free, gluten-free, and customizable
Stores beautifully (and makes your kitchen smell amazing)

How to Get Big Granola Clusters

Creating those satisfying clusters comes down to a few key techniques:

Use rolled oats, not quick oats. Rolled oats maintain structure and texture. Quick oats absorb the sugar mixture too quickly, leading to a crumbly mess instead of clusters.
Press the mixture firmly into the pan. I use damp hands to really pack it in before baking.
Let it cool completely before breaking. This step allows the sugars to harden and hold everything together.

Granola Flavor Tips

The almond extract gives this granola a warm, almost bakery-style flavor—don’t skip it if you love almond! If not, vanilla works great too.
Want to switch it up? Add coconut flakes , pumpkin seeds , or even a handful of cacao nibs after baking for added texture.

How to Serve It

As a topping for Greek yogurt + berries
On smoothie bowls for crunch
Mixed with milk for cereal-style breakfast
Or just by the handful on-the-go!

Prep time: 15 min

Cook time: 35 min

Total time: 50 min

Yields: ~6 cups granola

Healthy Chunky Almond Granola Recipe

Ingredients

Dry Ingredients:

3 cups rolled oats
¾ cup almond flour
½ cup chopped nuts (I use almonds)
¼ cup chia seeds
¼ cup ground flaxseed
Sprinkle of salt

Wet Ingredients:

½ cup maple syrup
½ cup brown sugar
2 tsp almond extract (or sub vanilla extract)

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix all dry ingredients together.
In a small saucepan, gently heat the syrup, brown sugar, almond extract, and salt. Stir until the sugar dissolves and mixture begins to bubble slightly.
Pour wet ingredients over dry mixture and stir until fully combined.
Transfer to the baking sheet and press down firmly and evenly —you want it as compact as possible.
Bake for 35 minutes, stirring gently every 10 minutes. For the final 5 minutes, leave it untouched to help form clusters.
Remove from the oven and let it cool completely (1–2 hours) before breaking into pieces.

FAQs - Healthy Chunky Granola

Can I use quick oats instead of rolled oats?

I don't recommend it. Quick oats absorb the liquid too quickly and don’t hold their shape, which results in crumbly granola instead of clusters.

Can I lower the sugar?

Yes! If you prefer a less sweet granola, reduce the brown sugar to ¼ cup. Just note this may slightly reduce the clustering.

Can I swap the almond flour?

Yes! You can substitute it with oat flour or finely ground sunflower seeds if you need a nut-free version. It helps bind the granola.

Can I add dried fruit or chocolate chips?

Yes—but add them after baking to prevent burning. Dried cranberries, raisins, or mini chocolate chips are great options!

Tried This Recipe? Leave a Comment!

I’d love to know what you think! Leave a comment below if you tried this Healthy Chunky Almond Granola or if you made any variations—I always love seeing how you make these recipes your own!

The Best High-Protein Baked Oats

JourdanLLehman1@gmail.com (Jourdan Paddock) — Wed, 21 May 2025 21:01:39 GMT

Jump to recipe →

Recipe FAQs→

Leave a review →

I love variety when it comes to food, but there are a few recipes that never leave my rotation. These baked oats are on repeat in our house. I make a fresh batch every single week for my husband and I to enjoy for breakfast. Plus, as a personal chef , I love switching things up, getting creative and not eating the same thing, but these baked oats are so delicious I honestly never get tired of eating them for breakfast.

When we got married, my husband claimed he didn’t like oatmeal. But, he had only ever tried the nasty, flavorless kind. So, it became a challenge for me: could I make oats he’d actually love? This recipe finally got him on board, and now he eats it just about every morning. Preparing these every week only takes about 15-20 minutes and lasts us at least 4-5 breakfasts!

Why Breakfast Matters

As a dietitian, one of the biggest things I emphasize with clients in our dietetic counseling sessions is the importance of breakfast. It’s the meal that sets the tone for the day. When we start our morning with a balanced, nutrient-dense breakfast, everything flows better—from energy and focus to mood and cravings.

Skipping breakfast or grabbing something sugary and quick might work short term, but it usually leads to a crash (and intense hunger later in the day). Prioritizing a balanced breakfast not only fuels your body and brain, it also helps regulate hunger and reduce overeating later on—especially in the evenings.

Why Breakfast Matters

What Makes This a Balanced Breakfast?

When I say “balanced,” I’m talking about a meal or snack that includes all the macronutrients :

Carbs – for energy and satisfaction
Protein – for muscle repair and satiety
Healthy fats – for fullness and blood sugar balance

This baked oatmeal checks all the boxes:

Protein comes from Greek yogurt, milk, protein powder, chia, and flax
Carbohydrates come from oats, banana, and seeds
Fats come from the chia, flax, and especially when you top it with nut butter

It’s filling without being heavy, sweet without added sugar, and honestly just so delicious.

Why These Healthy Breakfast Ingredients

I chose each ingredient with purpose:

Quick Oats & Oat Flour : Whole grain carbs with fiber and texture. Subbing in Kodiak pancake mix is a great option for extra protein.
Chia & Flax Seeds : Omega-3s, fiber, and healthy fats that support digestion and help keep you full.
Vanilla Protein Powder : Adds flavor and ups the protein. I use Orgain for a smooth, not-too-sweet finish.
Bananas : Natural sweetness, potassium, and moisture.
Greek Yogurt : Creamy, protein-packed, and great for gut health.
Milk : Any plant-based or dairy milk works—choose what fits your preferences or dietary needs.
Cinnamon & Vanilla : For warmth and a cozy, comforting flavor.

Optional Flavor Variations

One of my favorite things about this recipe? It’s easy to switch up depending on your mood:

Lemon Blueberry

Add 1–2 cups frozen blueberries
Zest and juice of 2 lemons
Pairs beautifully with the banana base and adds a bright, refreshing twist.

Carrot Cake

Add ½ cup grated carrots
¼ cup chopped nuts
¼ tsp nutmeg + ⅛ tsp cardamom
Tastes like a cozy treat but still balanced and nourishing.

You can also fold in chopped apples, dark chocolate chips, or even pumpkin puree in the fall. Make it your own!

High Protein Baked Oats Recipe

Cook time: 25-30 mins | Total time: 40-45 mins

Ingredients

Dry Ingredients

2 cups quick oats
½ cup oat flour (or Kodiak pancake mix)
¼ cup ground flaxseed
¼ cup chia seeds
Cinnamon to taste
1½ tsp baking powder
½ tsp baking soda
2 heaping scoops vanilla protein powder (I use Orgain)

Wet Ingredients

2 ripe bananas
¾ cup plain Greek yogurt
1½ cups milk of choice
1 tsp vanilla extract

Optional Add-Ins

Lemon Blueberry Bars: 1–2 cups frozen blueberries + zest & juice of 2 lemons
Carrot Cake Bars : ½ cup grated carrots, ¼ cup nuts, ¼ tsp nutmeg, ⅛ tsp cardamom

Instructions

Preheat oven to 350°F .
In a large bowl, mix together all dry ingredients .
In a separate bowl, mash bananas and mix in Greek yogurt, milk, and vanilla.
Combine wet and dry ingredients until fully incorporated.
Stir in any optional add-ins you’d like.
Pour into a greased 9x13” baking dish .
Bake for 25–30 minutes , until center is set and top is lightly golden.
Let cool before slicing.
Optional but highly recommended : Top with extra Greek yogurt and peanut butter for a perfectly balanced, delicious breakfast.

These oats are simple, versatile, and make busy mornings so much easier. Whether you’re eating them fresh out of the oven or grabbing a prepped slice from the fridge, this breakfast will keep you full, focused, and feeling good.

FAQs about Baked Oat Bars

1. Can I use rolled oats instead of quick oats?

Yes, you can use rolled oats! The texture will be a bit different—more hearty and chewy—but it will still bake up well. Just keep in mind that it won’t have quite the same soft, cake-like consistency as quick oats.

2. Can I substitute the bananas for something else?

Definitely. If bananas aren’t your thing or you’re out, you can use about 1 cup of unsweetened applesauce or pumpkin purée instead. Both work great and still give you that moist, fluffy texture.

3. Does it matter what kind of milk or Greek yogurt I use?

Nope! This recipe is super flexible. Use whatever milk you have on hand—whole milk, almond milk, oat milk, soy milk—they all work well. For Greek yogurt, I typically use plain, but if you prefer things a little sweeter, vanilla Greek yogurt is a great option too. Either way, it won’t affect the bake.

4. Do these baked oats freeze well?

Yes! They freeze SO well. I recommend cutting them into individual portions and wrapping each one in plastic wrap or storing in airtight containers. Then just grab one, pop it in the microwave, and you’ve got a quick, nourishing breakfast ready to go!

If you give this recipe a try, I’d love to hear how it turns out for you! Leave a comment below and let me know your favorite variation—or if you came up with a new twist of your own!