I love to experiment in the kitchen, and I love to recreate popular comfort foods in healthier, high protein versions. This time, I had a stab at making a fit cheesecake, and let me tell you – it was a success! It ended up being more of a souffle, but it definitely hit the spot and left me feeling satisfied and satiated. This cheesecake souffle is high in protein, but only uses “normal” ingredients – no need for protein powder! I created this recipe to work as a single serving – perfect for those who, like me, live on their own. This healthy treat is easy to make and only requires 5 ingredients, plus a topping of your choice – I made a simple raspberry sauce. Give it a try, you’re going to love it!
The Halloween decorations may have already been replaced with Christmas trees and tinsel, but the pumpkin season in the kitchen is far from over! Incorporating seasonal foods in our menu is an easy way of diversifying our diet and cutting costs – so important in current economy. Pumpkins are not only great as Jack-o’-lanterns, but they’re also a versatile, delicious vegetable that can be cooked in a variety of ways. Today, I’m bringing you a quick and easy recipe for pumpkin soup. The base recipe will serve 2 and requires a small pumpkin, but you can easily scale it up if you want to feed a large family!
One of my favourite seasonal foods in the UK are definitely chocolate coated apples. Available in supermarkets before Halloween, these simple treats are the reason I look forward to autumn every year. I love chocolate and apples on their own, but it’s the combination of the two, with extra toppings, that makes my mouth water every time I think about it. I have already enjoyed a few store-bought chocolate coated apples this spooky season, but finally, I decided to try to make some myself. Besides making my favourite flavour combination – dark chocolate with Biscoff – I also made some cute apple mummies!
If you’re a fan of egg sandwiches but don’t love the mayo, or are trying to eat healthier and avoid excess fat in your meals – this recipe is for you. A healthier, refreshing twist on the classic egg mayo sandwich that you’ll make in no time. With just three main ingredients, it’s quick and easy to make! It’s a perfect recipe for a delicious sandwich, filled with nutritious protein. You have to give it a try!
The spooky season is here, and that means one thing: there are pumpkins everywhere. If you want to get even deeper into the Halloween mood, try this pumpkin spice porridge recipe for the perfect Halloween breakfast! Whether you have some leftover fresh pumpkin to eat up or prefer to use pumpkin puree from a tin, you’ll love this warming, aromatic, autumnal breakfast idea. Simple to make, it’ll be your favourite meal to have in the morning in the spooky season.
Is there a better breakfast than light, fluffy pancakes? You may think not, but wait! This recipe for healthy, high protein, low fat apple fritters may change your mind. Delicious like the best of fluffy pancakes, but also filled with sweet apple – a perfect treat for cold, autumnal mornings. Apple fritters, though made with a different recipe, were one of my favourite meals my mum made when I was a child. A great way to incorporate a seasonal product – apples – into a popular meal, elevating the flavours. Now, I recreated the idea of apple fritters, but invented my own recipe – healthy, moist, and high in protein to keep your muscle strong. It doesn’t get any better!
I love autumn for the comfort food. Warming spices, delicious smells and rich flavours. Growing up, autumn was the time when my mum made some of my favourite meals, using fruits and vegetables that were in season. When the temperature dropped recently, I started to feel nostalgic and thought about some of my favourite autumnal memories, and quickly went down the path of reminiscing my favourite childhood foods. One of those autumnal specialties was Polish plum dumplings – so, I attempted to recreate it!
Pancakes are one of my favourite breakfast options. Light, comforting, delicious, and versatile too – once you have your pancakes, you can experiment with lots of different toppings. I love pancakes, but I also like to eat high protein meals, and traditional pancakes lack in this area. I sometimes make protein pancakes with protein powder. They have a more favourable nutritional value, but let’s be honest – they’re usually rather dry and don’t taste great on their own. But these cottage cheese pancakes are the best of both worlds! Packed with protein, yet moist and delicious. They’re also mess free and ready in 10 minutes. I’m obsessed! You have to give them a try.
If you’re looking for an easy recipe for a healthy, satisfying meal – try this tuna pasta bake. Boasting 70 grams of protein per portion, this recipe is also a good source of fibre, but low in fat. Seasoned generously with fresh parsley, this tuna pasta bake is a great choice for a weekday dinner. You can also modify it to better match your needs – for example, you can replace sweetcorn with green peas or use your favourite cheese instead of reduced fat one. But best of all: it’s delicious!
When the summer heat gets a bit too much, and you’re craving something light, cool, and refreshing, look no further than Mizeria. This simple Polish side dish is the epitome of summer freshness. With its crisp cucumbers and creamy yoghurt dressing, it’s the perfect complement to just about any meal, especially during those warm, lazy days. It’s as simple as it gets – you can make it with just two ingredients – and it’s high in protein. What’s not to love?
What Is Mizeria?
Mizeria, pronounced mee-ZER-ya, is a traditional Polish cucumber salad. The name itself is intriguing – some say it means “misery” in Polish, possibly because it’s such a humble dish. But don’t let the name fool you! This salad is anything but miserable. It’s a cooling, creamy delight, with a touch of tang from the yoghurt and a hint of sweetness from sugar. It’s said to have been a favourite of Queen Bona Sforza, who brought it to Poland from Italy in the 16th century. To me, it’s one of my favourite items in the Polish cuisine.
Why You’ll Love It
Mizeria is incredibly refreshing, making it a go-to dish when the weather is scorching. The combination of crunchy cucumbers and cool yoghurt is simply unbeatable in summer. And if you’re looking to boost your protein intake, you can easily swap regular yoghurt for a high-protein variety, making this not just a tasty side, but a healthy one too!
Let’s Get Cooking!
Here’s how you can whip up a bowl of Mizeria in no time. This recipe is super simple, with just a handful of ingredients, so you can enjoy it without spending too much time in the kitchen.
Ingredients For Mizeria:
2 medium cucumbers, thinly sliced
200g of high-protein Greek yoghurt (or any thick yoghurt)
Salt and pepper to taste
Optional:
1 tablespoon of fresh dill, finely chopped (or more to taste)
1 teaspoon of sugar
1 tablespoon of lemon juice or white vinegar
Traditionally, Mizeria is seasoned with dill, which happens to be the only herb I can’t stand, so personally, I always skip that. Sugar and lemon juice will enhance the flavour of you Mizeria, but they’re completely optional. Frankly, I usually stick to just cucumbers and yoghurt.
Mizeria – Polish Side Dish [High Protein, 2 Ingredients]
Instructions For Making Mizeria:
1. Prepare the Cucumbers: You can start by peeling the cucumbers if you prefer a softer texture, though I recommend keeping the skin on for more crunch. Grate the cucumbers on a large-hole cheese grater. Place the cucumber shreds in a bowl.
2. Optional: Mix the Dressing: If you opted to use the additional seasonings, it’s time to mix them together. In a separate bowl, combine the Greek yoghurt, sugar, lemon juice (or vinegar), and most of the chopped dill (save a bit for garnish). Stir until the ingredients are well mixed. The yoghurt should be creamy and slightly tangy, with a hint of sweetness.
3. Assemble the Salad: Add the cucumbers to the yoghurt and toss to coat them evenly. Taste and adjust the seasoning with salt and pepper as needed.
4. Chill and Serve: For the best flavour, let the Mizeria chill in the fridge for about 30 minutes before serving. This gives the flavours time to meld together. When you’re ready to serve, you can sprinkle some dill over the top for garnish.
A Few Tips:
Customise It: Mizeria is quite versatile. You can add a bit of minced garlic for extra zing or toss in some chopped spring onions for added crunch.
Serving Suggestions: Mizeria pairs beautifully with grilled meats, fish, or even as a refreshing side to a hearty potato dish.
Make It Creamier: If you like a richer dressing, you can mix in a spoonful of sour cream with the yoghurt.
The Protein Power-Up
If you opt for a high-protein Greek yoghurt, you’re not just making a tasty dish – you’re also sneaking in some extra protein. This makes Mizeria an excellent choice for those looking to balance a light meal with a bit of nutritional punch. It’s a win-win!
In Conclusion
Mizeria is the perfect dish to cool down with on a hot summer’s day. It’s light, refreshing, and incredibly easy to make. Plus, with a high-protein yoghurt, it’s a healthy choice that doesn’t skimp on flavour. So, the next time you’re looking for a simple yet satisfying side dish, give Mizeria a try – you won’t be disappointed!
Mizeria - Polish Side Dish - High Protein, 2 Ingredients
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