Healthy High-Protein Spaghetti with Lupini Pasta

 

If you think spaghetti has to be a guilty pleasure, think again. This recipe transforms your favorite comfort food into a high-protein, gut-friendly meal that fuels your body and satisfies every craving — without the bloat or sugar crash. Using 96% lean ground beef, a homemade roasted tomato sauce, and Lupini bean pasta, this dish delivers rich Italian flavor with none of the heaviness. It’s real food, made simple — and you won’t believe how good it tastes.  (And as a bonus, I turned it into 6 lunches, and freeze a few if you desire...I don't like to share ;)

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🧾 Ingredients

For the Beef Mixture:

   •   1 pound 96% lean ground beef

   •   1 chopped onion

   •   1 tablespoon chopped garlic

   •   Dash of cayenne pepper (optional for heat)

   •   1 cup sliced mushrooms (cooked or add raw to skillet)

For the Sauce:

   •   5–6 ripe tomatoes, diced

   •   1 chopped onion

   •   2 diced carrots

   •   1 diced jalapeño

   •   1 tablespoon garlic

   •   1 tablespoon olive oil

   •   Chicken broth (to thin, as needed)

   •   Fresh basil leaves (optional)

For the Pasta:

   •   1 (8 oz) box Lupini Bean Spaghetti

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🍳 Instructions

1. Cook the Beef Mixture

In a large skillet, add the 96% lean ground beef, chopped onion, garlic, and a dash of cayenne.

Cook over medium heat until the beef is browned and the onions are soft — no draining necessary when using lean beef.

Stir in the mushrooms and cook another 2–3 minutes until tender.

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2. Roast and Blend the Sauce

Preheat your oven to 425°F (220°C).

On a baking sheet, toss together the diced tomatoes, onion, carrots, jalapeño, garlic, and olive oil.

Roast for 1 hour, until vegetables are soft and slightly caramelized.

Transfer everything to a blender and blend until smooth.

Add chicken broth a little at a time until you reach your desired consistency.

Blend in fresh basil leaves for extra flavor if desired.

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3. Cook the Pasta

Prepare the Lupini bean spaghetti according to the package directions. Drain and set aside.

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4. Combine and Serve

Pour the homemade sauce into the skillet with the beef mixture and simmer for a few minutes to marry the flavors.

Toss with the cooked pasta until evenly coated.

Serve hot, garnish with basil, and enjoy your high-protein, blood-sugar-friendly spaghetti that tastes as comforting as the classic — but leaves you feeling amazing.

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🌿 Why You’ll Love This Recipe

   •   High in protein, low in carbs — thanks to lean beef and Lupini bean pasta.

   •   Gut-friendly ingredients — no added sugars or preservatives.

   •   No draining, no guilt — simple cleanup, clean eating.

   •   Packed with real flavor — roasted veggies make the sauce rich and naturally sweet.

Banana Bread Carrot Cake

 

     You know those mornings when you want something that feels like Banana Bread, but you also want to start your day like a nutrition superstar? That’s exactly where this Banana Bread Carrot Cake comes in. It’s naturally sweet, packed with real food (hello, fruits and veggies), and it keeps you full for hours. The Oats and Greek yogurt give it that perfect balance of cozy and protein-packed, while the apples and blueberries add little bursts of flavor in every bite. And the best part? No added sugar—just the sweetness nature intended. Whether you enjoy it warm out of the oven, chilled for a grab-and-go breakfast, or even as a post-workout bite, each slice is pure real food energy.

Recipe:

Ingredients

   •   3 ripe bananas, mashed

   •   6 eggs, beaten

   •   1 teaspoon baking powder

   •   Dash of vanilla extract

   •   Dash of cinnamon

   •   5.3 oz container 0% Fage Greek Yogurt

   •   10 oz bag shredded carrots

   •   1 large apple, chopped (Cosmic Crisp preferred)

   •   1 cup blueberries

   •   3 cups oats

   •   ¼ cup walnut pieces (for topping)

Directions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, mix together the mashed bananas, eggs, baking powder, vanilla, cinnamon, and Greek yogurt until smooth and creamy.

3. Stir in the carrots, apple, blueberries, and oats—this is where it starts looking like a beautiful, colorful breakfast batter.

4. Pour it all into a greased or parchment-lined 9X13 baking dish and spread evenly.

5. Sprinkle the walnuts on top for that perfect little crunch.

6. Bake for about 40 minutes, or until it’s golden and set in the center.

7. Cool for a few minutes before slicing into 8 hearty squares of goodness.

Nutrition (per serving):

295 calories | 32g carbs | 7g fiber | 25g net carbs | 13g protein | 8g fat

Serving Tip:

Top it with a dollop of extra Greek yogurt or a drizzle of warm nut butter if you want to make it feel like dessert—but still keep it completely guilt-free.

Life Changing Pizza Crust

 

🍕 The Protein-Packed Pizza Crust That Changed My Lunch Game

If you’ve ever been stuck in that tug-of-war between wanting to eat clean and wanting something that actually tastes amazing, you’re not alone.  I believe food should heal your body, support your mood, and still feel like a treat. This recipe does exactly that — a light, crispy, protein-rich pizza crust made entirely from egg whites that gives you all the comfort of pizza without the crash that comes from ultra-processed ingredients.

Whether you’re rebuilding your health, balancing blood sugar, or just trying to find satisfying ways to stay on track, this crust is a total win. It’s simple, high in protein, and feels like you’re eating something indulgent — except your body will actually thank you for it later.

Each crust comes in at only 70 calories, with zero carbs, zero fat, zero fiber, and 13 grams of protein. No gluten, no grains, no mystery powders — just real food that tastes incredible.

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🍳 Egg White Pizza Crust Recipe

Ingredients (makes 2 crusts):

   •   1 cup egg whites

   •   1 teaspoon baking powder

   •   Dash of onion powder

   •   Dash of garlic powder

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat together the egg whites, baking powder, and seasonings using a hand mixer until stiff peaks form.

3. Divide the mixture into two pizza rounds on the parchment paper.

4. Bake for 10–15 minutes, or until lightly browned and set.

5. Remove from the oven and top with your favorite sauce, vegetables, and cheese. (I love bell peppers, mushrooms, onions, and a little pineapple.)

6. Return to the oven and bake for another 10 minutes, or until the veggies have softened and the cheese is melted and bubbly.

That’s it! Slice it up, take a bite, and enjoy pizza night without the blood sugar rollercoaster.

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🍅 Bonus: Homemade Roasted Tomato Sauce

If you want to skip the added sugars and preservatives in store-bought sauces, this simple homemade version adds rich, natural flavor and color to your pizza.

Ingredients:

   •   Diced tomatoes

   •   Chopped onions

   •   Sliced carrots

   •   Diced jalapeño (optional, for a little heat)

   •   Chopped garlic

   •   Drizzle of olive oil

   •   Handful of fresh basil leaves

Instructions:

1. Toss the tomatoes, onions, carrots, jalapeño, and garlic in olive oil.

2. Spread them on a baking sheet and roast at 425°F for one hour.

3. Remove from the oven and blend until smooth with the fresh basil.

You’ll end up with a sauce that tastes like it came from an Italian café — bursting with sweetness and depth, but made from simple, real ingredients.  Enjoy ☺️ 

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💪 This crust is the perfect bridge between healing and satisfaction. It’s made from real, whole ingredients, delivers a strong protein boost, and leaves you feeling full, focused, and balanced.

For those in recovery from ultra-processed food dependency, recipes like this are more than just a meal — they’re a reminder that you can enjoy comfort foods again, without giving up your progress or your peace of mind.

So grab your whisk, whip up that crust, and make pizza night something your body and brain can both celebrate.