High Protein Potato Flax Buns

 

There’s something incredibly satisfying about biting into a soft, hearty bun made with real food ingredients. These High Protein Potato Flax Buns are made without refined flour and are packed with wholesome ingredients that nourish your body while keeping you full and satisfied. Whether you’re making a breakfast sandwich, a healthy burger, or simply enjoying one toasted with your favorite topping, these buns are a delicious way to make every bite count.

High Protein Potato Flax Buns

Makes: 6 buns

Ingredients~

5 ounces potato

75 grams (about ½ small) avocado

2 large eggs

⅓ cup 0% Fage Plain Greek Yogurt

½ cup ground flaxseed

1 teaspoon baking powder

Dash of salt

Directions~

Boil the potato until fork tender. Drain well, allow it to cool, then mash it together with the avocado until smooth.

Stir in the eggs, Greek yogurt, ground flaxseed, baking powder, and salt until everything is well combined.

Cover and refrigerate the batter for 1 hour to allow the flaxseed to absorb the moisture and help the mixture firm up.

Divide the batter into 6 equal portions and shape into buns on a parchment-lined baking sheet.

Bake at 350°F for 40–45 minutes, or until the buns are cooked through and beautifully golden brown. Ovens vary, so begin checking near the end of the baking time.

Allow the buns to cool completely before slicing.

Optional: For a toastier bun, slice it in half and place it under the broiler for 1–2 minutes, watching closely until it reaches your desired level of golden brown.

These buns are proof that real food can be simple, satisfying, and incredibly versatile. By combining wholesome ingredients like potatoes, avocado, flaxseed, eggs, and Greek yogurt, you’re creating a bun that’s nourishing enough to support your health without sacrificing flavor. Keep a batch in the refrigerator or freezer so you’ll always have a wholesome option ready for your next sandwich, burger, or breakfast creation. Real food really can taste this good.

Creamy Southwest Chicken & Sweet Potato Soup

Creamy Southwest Chicken & Sweet Potato Soup

There’s something incredibly comforting about a warm bowl of soup, especially when it’s made with real, nourishing ingredients. This Creamy Southwest Chicken & Sweet Potato Soup is packed with protein, fiber, colorful vegetables, and bold Southwest flavors to keep you satisfied long after the meal is over. The creamy texture comes naturally from cannellini beans, sweet potatoes, broccoli, and Greek yogurt—no flour or heavy cream needed. Whether you’re meal prepping for the week or gathering around the dinner table with family, this one-pot soup is wholesome comfort food at its best.

Creamy Southwest Chicken & Sweet Potato Soup

Eight 2 Cup Servings:

Ingredients~

1 Tablespoon olive oil

1 medium onion, diced

1 Tablespoon chopped garlic, minced

2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1.5 pounds)

3 broccoli crowns, chopped (about 6 cups)

2 (15-ounce) cans cannellini beans, drained and rinsed

6 cups low-sodium chicken broth

2 pounds boneless, skinless chicken breasts

Dash, to taste, ground cumin

Dash, to taste, chili powder

Dash, to taste, cayenne pepper 

2 cups plain Fage Greek yogurt

Juice of ½ lime (optional)

Directions~

Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and spices until softened and lightly brown. 

Add the sweet potatoes, broccoli, cannellini beans, chicken broth,  and chicken breasts.  (If you don’t have enough room in your pot, you can add beans at the end when things have simmered down) Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25–30 minutes, or until the sweet potatoes are fork tender and the chicken reaches an internal temperature of 165°F.  Remove the chicken breasts and shred them with two forks.

Using an immersion blender, blend the soup until smooth and creamy, leaving just a little texture if desired. (If using a countertop blender, carefully blend in batches.).  Stir in the Greek yogurt until fully incorporated. Return the shredded chicken to the pot and gently heat through. Do not allow the soup to boil after adding the yogurt.  Taste and adjust the seasonings as needed. Stir in the fresh lime juice just before serving, if desired.  Enjoy  ;)

Optional Toppings~

Fresh cilantro

Diced avocado

Sliced green onions

Pumpkin seeds (pepitas)

An extra dollop of plain Greek yogurt

Freshly cracked black pepper

Storage~

Store leftovers in an airtight container in the refrigerator for 5-6 days. This soup also freezes well. If freezing, consider adding the Greek yogurt after reheating for the creamiest texture.

When we build meals around real food—quality protein, fiber-rich vegetables, beans, and healthy ingredients—we create meals that nourish both the body and the brain. Instead of relying on processed ingredients for comfort, this soup proves that simple, whole foods can be every bit as rich, creamy, and satisfying. I hope this recipe becomes a favorite in your kitchen and a staple in your meal prep rotation.

For more whole-food recipes and recovery resources, visit RealFoodRecovery4U.com

Jenny’s Colorado Crunch Salad

Jenny’s Colorado Crunch Salad

Some recipes are memorable because of the flavors, and some are memorable because of the person who shared them with you. This salad was inspired by my friend Jenny, who hosted me in her Colorado home, and it was so delicious I knew I needed to recreate it!  I wanted to turn it into a meal prep version that would give me six satisfying lunches for the week,  it was just that good.   So I swapped the traditional lettuce base for hearty vegetables that stay fresh and crunchy for days. The combination of roasted beets, bacon, eggs, blue cheese, and my favorite sugar-free balsamic dressing makes this a salad you will actually look forward to eating!

Ingredients (Makes 6 salads)~

Salad Base for 6 Lunches or Dinners:

Kale, chopped

Broccoli, finely chopped

Cauliflower, finely chopped

Purple cabbage, thinly sliced

Carrots, sliced

Toppings (divided evenly between 6 containers)~

6 beets

12 slices center-cut bacon

12 eggs

Cherry tomatoes

6 tablespoons blue cheese crumbles (1 tablespoon per salad)

Dressing

Instructions~

Prepare the vegetables:

Mix kale, broccoli, cauliflower, purple cabbage, and carrots together. Divide evenly into 6 meal prep containers.

Roast the beets:

Fun tip: Roast beets with the skins on! Trim and chop Beets with skin on, spritz with Olive Oil, roast on parchment lined cookie sheet at 400°F for about 40 minutes until tender, stirring half way thru. Divide between salads. (Save the stems and leaves if you want to use them in your Salad)

Cook the bacon:

Fun tip:  Microwave bacon between paper towels. (My microwave takes about 2 minutes per side.) Divide between containers.

Prepare the eggs:

Fun tip:  Place eggs in a pot covered with water. Bring to a boil, add a lid, turn off the burner, and leave the pot on the burner for 15 minutes. Rinse with cool water — the shells will slide right off!  For the best texture, keep eggs whole and chop just before eating.

Assemble:

Top each salad with beets, bacon, eggs, cherry tomatoes, and blue cheese crumbles. Add dressing when ready to enjoy.

My favorite Dressing:  White Balsamic Dressing

My favorite: California Balsamic Orange Mango Passion Fruit (salt, oil, and sugar free)

Why You’ll Love It~

This salad is packed with protein, fiber, and colorful real food ingredients to help keep you satisfied for hours.  Eggs and bacon add protein and staying power.  Kale, broccoli, cauliflower, cabbage, and carrots provide fiber and nutrients.  Beets add antioxidants and a naturally sweet flavor.  Meal prepping six servings makes healthy choices easier when life gets busy.

The best recipes are the ones that make you excited to eat real food. This salad started as a gift from a friend and became a reminder that healthy eating can be delicious, simple, and prepared with intention.  Find more recipes at realfoodrecovery4u.com.

#RealFoodRecovery #HighProteinMeals #MealPrepIdeas #HealthyLunchIdeas #RealFoodRecipes

Easy Taco Meat Recipe with Frozen Herbs

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Easy Taco Meat Recipe with Frozen Herbs

Some of the best kitchen shortcuts are the ones that don’t sacrifice fresh flavor. That’s exactly why I love using Dorot Gardens frozen herb cubes. They’re made from fresh herbs and aromatics that are picked, chopped, and frozen into perfectly portioned cubes—no peeling garlic, chopping onions, or washing cilantro…and they have several other options for making life more fun at dinner.  They make healthy cooking faster, easier, and less wasteful, which is a win in my kitchen every single time.

Best Easy Taco Meat

Ingredients~

1 pound 96% lean ground beef

Dash of cumin

Dash of cayenne pepper

Dash of chili powder

1 Dorot Gardens Garlic cube

1 Dorot Gardens Cilantro cube

2 Dorot Gardens Onion cubes

Directions~

Brown the ground beef with the cumin, cayenne pepper, and chili powder.

Once the beef is fully cooked, stir in the frozen Dorot Gardens Garlic, Cilantro, and Onion cubes until melted and well combined.

Serve in warm corn tortillas with your favorite fresh salsa.

Bonus Tip: When you use 96% lean ground beef, there’s no need to drain it. The small amount of moisture simply simmers away, making this recipe even faster and easier with less cleanup.

This is hands-down one of the quickest weeknight meals you’ll ever make, and the flavor tastes like you spent far more time in the kitchen than you actually did. The frozen herb cubes add incredible fresh flavor in just seconds, making taco night healthier, simpler, and absolutely delicious. Give this recipe a try, and I think it’ll become your new go-to taco meat recipe!  Find more recipes at realfoodrecovery4u.com