This one is tart and refreshing, great for kids, and high in protein - any dessert with lemon is a win in my books. As with most of my baking recipes, you can be pretty flexible with the ingredients and amounts, and combine to your preferences; these are pretty hard to mess up, so the following is a loose intruction manual for these tasty bites!
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.
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.
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!
This lamb heart recipe shows off the ease and versatility of this cut of meat. You don’t have to roast it for hours or hide it in something elaborate: just pan-fry it with some butter and spices, and you have a delicious protein source to throw on top of a salad or starchy side dish.
This is adapted from a recipe I found on the internet and thought, "there's no way this will taste good, there's barely anything in it." Even someone like me, who loves healthier treat options, was skeptical that there is no dairy, no eggs, and hardly any added sweetener, but these cookies are the perfect soft-chewy combo and have the exact flavor of slightly spicy sweet potato pie. They're SO easy to make, too.
This recipe is from my book, It Takes Guts: A Meat-Eaters Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes. This was one of my favorites, because I was honestly so surprised that beef heart made such incredible jerky! The beefy, rich flavor is perfect - it's deeply savory and chewy without being tough or gamey tasting. It makes an amazing nutrient dense, high protein snack that's surprisingly easy to make.
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.
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.
This is a perfect no-mess, satisfying, not too sweet protein cake, and works for breakfast, snack time, or anytime.
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!
This lamb heart recipe shows off the ease and versatility of this cut of meat. You don’t have to roast it for hours or hide it in something elaborate: just pan-fry it with some butter and spices, and you have a delicious protein source to throw on top of a salad or starchy side dish.
This simple, flourless recipe uses pumpkin instead for texture, but surprisingly little pumpkin flavor comes through. The end result is a densely f...
Want a pumpkin pie recipe without the sugar or crust? This super easy pudding tastes just like, well, pumpkin pie, but with only a few ingredients....
This is adapted from a recipe I found on the internet and thought, "there's no way this will taste good, there's barely anything in it." Even someone like me, who loves healthier treat options, was skeptical that there is no dairy, no eggs, and hardly any added sweetener, but these cookies are the perfect soft-chewy combo and have the exact flavor of slightly spicy sweet potato pie. They're SO easy to make, too.
This recipe is from my book, It Takes Guts: A Meat-Eaters Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes. This was one of my favorites, because I was honestly so surprised that beef heart made such incredible jerky! The beefy, rich flavor is perfect - it's deeply savory and chewy without being tough or gamey tasting. It makes an amazing nutrient dense, high protein snack that's surprisingly easy to make.
In preparation for Ashleigh’s upcoming second cookbook all about protein-forward recipes, she interviews chef, butcher, entrepreneur, author, and ...
