My protein butter cups are lower in sugar, higher in protein, and have better ingredients than the (admittedly delicious) peanut butter cups you can buy at a gas station. So, a decent dessert option, if I say so myself.
So often, “healthy versions” of desserts are sad reproductions of the real thing that only serve to enhance your cravings or remind you of what you’re missing out on – but protein ice cream, done right, is so close to the real thing (but nourishing enough to actually be fulfilling, and a frequent addition to a healthy diet) that you may have a hard time justifying Ben and Jerry’s after you try it.
If you’re getting bored with the same ground beef dishes over and over, subbing in lamb, adding some unique spices, and even shaping your meat into a slightly different form are all simple ways to ratchet up the flavor and keep things interesting.
Throw some tasty ingredients in a skillet, let them cook together and marinate in their own delicious juices, and get ready for a fantastic dinner with almost no work. You’re welcome.
The range of textures and flavors in this salad is highly sophisticated for such an easy recipe! Feel free to switch up the salad fixings, but I promise this is one salad that will leave you feeling satisfied. This recipe is from my cookbook It Takes Guts, and if you like it, I'd love for you to pick up the book and try some other dishes!
...with a surprise! These delicious, spicy, fall-appropriate cookies have duck fat in them! Duck fat is an incredible fat to use in baking, rather than butter or coconut oil. It imparts a subtle depth of flavor and richness, without any gamey taste.
This is the most popular recipe from my organ meat cookbook, It Takes Guts. It's easy, nutritious, and popular with everyone from babies to the organ meat-averse. Try it and let me know what you think!
I call this a “golden broth” because it sounds warm and comforting, and I decided to go with a nutrient-packed color scheme on this one: yellow onion, turmeric, lemon, and carrot. Yellow and orange vegetables are high in beta-carotene, flavonoids, lycopene, potassium, and vitamin C, which can assist with eye health, fight free radicals, help lower blood pressure and LDL cholesterol, and promote collagen formation, which is a very synergistic effect when combined with all the yummy collagen from the chicken bones.
Like most organ meats, beef heart is packed with essential vitamins and minerals such as Vitamin B2, B6, and B12. It is also rich in folate, iron, and zinc. Even if organ meat dishes aren’t your norm, have a little adventure and give this recipe a try! You may find that along with being nutritious it is surprisingly delicious.
I am very picky about fruit in my desserts – with the exception of lemon flavored anything, I prefer to keep my “fruit” healthy and on its own and...
My protein butter cups are lower in sugar, higher in protein, and have better ingredients than the (admittedly delicious) peanut butter cups you can buy at a gas station. So, a decent dessert option, if I say so myself.
So often, “healthy versions” of desserts are sad reproductions of the real thing that only serve to enhance your cravings or remind you of what you’re missing out on – but protein ice cream, done right, is so close to the real thing (but nourishing enough to actually be fulfilling, and a frequent addition to a healthy diet) that you may have a hard time justifying Ben and Jerry’s after you try it.
If you’re getting bored with the same ground beef dishes over and over, subbing in lamb, adding some unique spices, and even shaping your meat into a slightly different form are all simple ways to ratchet up the flavor and keep things interesting.
Throw some tasty ingredients in a skillet, let them cook together and marinate in their own delicious juices, and get ready for a fantastic dinner with almost no work. You’re welcome.
The range of textures and flavors in this salad is highly sophisticated for such an easy recipe! Feel free to switch up the salad fixings, but I promise this is one salad that will leave you feeling satisfied. This recipe is from my cookbook It Takes Guts, and if you like it, I'd love for you to pick up the book and try some other dishes!
...with a surprise! These delicious, spicy, fall-appropriate cookies have duck fat in them! Duck fat is an incredible fat to use in baking, rather than butter or coconut oil. It imparts a subtle depth of flavor and richness, without any gamey taste.
These are delicious, dense, not-too-sweet treats that you will feel good about eating and giving to your little one.
This is the most popular recipe from my organ meat cookbook, It Takes Guts. It's easy, nutritious, and popular with everyone from babies to the organ meat-averse. Try it and let me know what you think!
I call this a “golden broth” because it sounds warm and comforting, and I decided to go with a nutrient-packed color scheme on this one: yellow onion, turmeric, lemon, and carrot. Yellow and orange vegetables are high in beta-carotene, flavonoids, lycopene, potassium, and vitamin C, which can assist with eye health, fight free radicals, help lower blood pressure and LDL cholesterol, and promote collagen formation, which is a very synergistic effect when combined with all the yummy collagen from the chicken bones.
Like most organ meats, beef heart is packed with essential vitamins and minerals such as Vitamin B2, B6, and B12. It is also rich in folate, iron, and zinc. Even if organ meat dishes aren’t your norm, have a little adventure and give this recipe a try! You may find that along with being nutritious it is surprisingly delicious.
Cassy Joy Garcia is the bestselling author of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind ...
