Tag: #easyrecipes

High Protein Sugar-Free Blueberry Muffins (Easy 3-Ingredient Recipe)

Lisa Kidd

If you’re looking for an easy, high-protein recipe that actually tastes amazing, you have to try these blueberry muffins.

I found a version of this recipe going viral and knew I had to make it bariatric-friendly—and let me tell you, this one is a keeper. These muffins are soft, packed with blueberries, and have just the right amount of sweetness without any added sugar.

What I love most is how simple this recipe is. You only need three main ingredients, and it comes together in minutes.

Ingredients:

  • 1 box Pillsbury Zero Sugar Yellow Cake Mix
  • 1 (5.3 oz) Oikos Triple Zero Blueberry Greek Yogurt
  • 1 (11 oz) Member’s Mark Vanilla Protein Shake
  • 1 pint fresh blueberries

Directions:
Preheat your oven to 325°F. In a mixing bowl, combine the cake mix, yogurt, and protein shake until smooth. Gently fold in the blueberries.

Spray a cupcake tin with cooking spray and use an ice cream scoop to evenly portion the batter. Bake for 19 minutes or until set.

This recipe makes 19 muffins and is perfect for meal prep!

Final Thoughts:
These have quickly become one of my favorite go-to recipes. They’re easy, delicious, and perfect for a high-protein lifestyle after bariatric surgery.

Veggie-Loaded Mississippi Pot Roast (Slow Cooker Version)

Lisa Kidd

If you love Mississippi Pot Roast but want a version that’s a little more hearty, veggie-forward, or family-friendly, this one is for you! I made this on vacation and it turned out absolutely delicious. Instead of using pepperoncinis, I swapped in a full blend of vegetables for a comforting, melt-in-your-mouth roast that practically makes itself.

Everything goes straight into the crockpot — no searing, no prep work, no fuss. After cooking low and slow for 10 hours, the roast becomes so tender and flavorful that it falls apart with a fork. The vegetables soak up all the buttery, savory goodness from the ranch and au jus mix, making every bite rich and satisfying.

Ingredients

  • Chuck Tender Roast
  • Red Potatoes
  • Onions
  • Celery
  • Baby Carrots
  • Ranch Dressing Mix
  • Au Jus Mix
  • Water
  • Butter

Instructions

Layer the vegetables in the bottom of your crockpot, place the roast on top, sprinkle the ranch and au jus packets, add water, and place the stick of butter right on top. Cook on low for 10 hours and enjoy the most comforting, fall-apart roast!

This recipe is perfect for busy days, cozy weekends, or anyone who loves easy dump-and-go crockpot meals. It also works great for meal prep — leftovers taste even better the next day.