Debbie Makes Low Carb Delicious

Protein-Packed Cottage Cheese Cookies

Debbie
Mar 20
2 min read

If you're on the hunt for a delicious, high-protein, and low-carb cookie that satisfies your sweet tooth, look no further! These Protein-Packed Cottage Cheese Cookies are soft, chewy, and incredibly easy to make. Plus, they’re low-carb, sugar-free and diabetic-friendly, making them a perfect guilt-free treat.

Why Cottage Cheese in Cookies?

Cottage cheese might not be the first ingredient you think of when baking cookies, but it’s a game-changer! It adds moisture, protein, and a rich texture without overpowering the flavor. By blending it smoothly, you create a creamy base that keeps these cookies irresistibly soft.

What Makes These Cookies Special?

High in protein – Thanks to cottage cheese and protein powder, these cookies give you a satisfying boost of energy. Low-carb & sugar-free – Sweetened with monkfruit, they fit into a balanced, healthy lifestyle. Customizable flavors – Make multiple varieties from just one batch of dough! Easy to make – Simple ingredients, quick prep, and no fancy equipment required.

Plus, you can make multiple flavors from just one batch of dough:

Chocolate Chip
Snickerdoodle
Cranberry White Chocolate
"Sugar" (Monkfruit-Sweetened)

These cookies are perfect as a post-workout snack, a healthy dessert, or an afternoon pick-me-up. What flavor would you make? Let me know in the comments/.

A plate of various cookies with dried cranberries and chocolate chips, cinnamon sugar, set against a patterned background, creating a homely and inviting mood.

Close-up of cottage cheese protein cookies with chocolate chips. Text reads: "Low-carb/sugar-free Cottage Cheese Protein Cookies 4-Ways."

Cottage Cheese Protein Cookies 4-Ways Ingredients: ½ cup 4% or Wholemilk Milkfat Cottage Cheese

¼ cupGranular Monkfruit Sweetener (adjust to taste)

1 tsp Vanilla Extract

1 Tbsp Melted Coconut Oil

1 cup Fine Ground Almond Flour

1 scoop Vanilla Protein Powder Instructions: 1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Blend cottage cheese and monkfruit sweetener until thick and creamy (this is key for texture!). 3. Mix almond flour and protein powder in a bowl. 4. Combine the blended cottage cheese mixture with dry ingredients. Stir in melted coconut oil and vanilla extract. 5. Divide the dough into four portions and fold in your add-ins. For snickerdoodles and “sugar” cookies, sprinkle the toppings on before baking. 6. Scoop the dough onto the baking sheet using a medium cookie scoop. 7. Bake for 8-12 minutes or until the bottoms are golden and the centers are soft. Tips for Perfect Cookies:

Blending the cottage cheese well ensures a smooth texture.

Don’t overbake! These cookies should stay soft in the center.

Experiment with different protein powder flavors for a twist.

Hearth & Home Vegetable Soup – A Cozy & Nourishing Recipe

Debbie
Mar 19
2 min read

There’s nothing quite like a warm bowl of homemade soup to bring comfort and nourishment to your table. This nourishing soup combines vibrant green cabbage & spinach, carrots, and fennel & onions for a flavorful dish. Packed with protein-rich collagen peptides and fiber-filled chickpeas, it’s the perfect balance of hearty and wholesome.

This Hearth & Home Vegetable Soup is packed with vibrant, wholesome ingredients, creating a deliciously light yet satisfying meal. Whether you’re looking for a cozy dinner or a meal prep staple, this soup is a must-try! Why You’ll Love This Soup: Nutritious & Flavorful – A blend of fresh vegetables, hearty chickpeas, and collagen for added protein and gut health.

Easy to Make – Simple ingredients and minimal prep make this a stress-free recipe.

Perfect for Any Season – Enjoy as a warming winter meal or a light summer soup.

Meal-Prep Friendly – Stores well in the fridge and freezer for easy grab-and-go meals. Whether you’re craving a cozy, homemade soup or need a nutritious meal prep option, Hearth & Home Vegetable Soup is the perfect addition to your recipe collection. It’s simple, nourishing, and packed with flavors that bring warmth to any kitchen.

Let me know in the comments—will you be trying this comforting soup?

Hearty vegetable soup with spinach, carrots, fennel, cabbage, leaked steam in a pot. Wooden spoon stirs ingredients; fresh greens in background. — Hearth & Home Vegetable Soup

A steaming pot of vegetable soup with spinach, carrots, fennel, and cabbage is stirred with a wooden spoon on a wooden table, with plants in the background.

Chopped cabbage on a wooden board with potted plants in the background by a window. Earthy tones and natural light create a fresh mood.

Chopped carrots on a wooden board with a knife, surrounded by lush plants and a lit candle, creating a cozy kitchen vibe.

Sliced fennel on a wooden cutting board with a black knife. Background shows potted plants, a burning candle, and a warm, cozy setting.

Sliced carrots, fennel, and cabbage in a dutch oven on a wooden surface. The bright orange and pale green colors stand out.

A pot of soup with chickpeas, carrots, fennle, and cabbage on a wooden cutting board. A lit candle and plants create a cozy atmosphere.

A steaming pot of vegetable soup with cabbage, fennel, spinach, carrots, chickpeas, and thyme, stirred with a wooden spoon on a wooden board.

Hearth & Home Vegetable Soup – A Cozy & Nourishing Recipe

Serves: 10 Ingredients: 2 tbsp olive oil

1 large onion, chopped

1 fennel bulb, thinly sliced (~2 cups)

3 carrots, sliced into coins

4 cloves garlic, minced

3 cups green cabbage, thinly sliced 2 scoops unflavored collagen peptides

6-8 cups vegetable broth 1 can chickpeas, rinsed & drained 2 sprigs fresh thyme 1/4 cup apple cider vinegar

8 oz fresh spinach

Sea salt & pepper, to taste

Instructions:

Sauté the Vegetables – Heat olive oil in a large pot over medium heat. Add onions, fennel, and carrots, cooking until softened (about 5 minutes).
Incorporate Collagen – Stir in collagen peptides until dissolved, then add garlic, thyme, and cabbage. Cook for another 2-3 minutes until fragrant.
Simmer – Pour in vegetable broth and apple cider vinegar. Bring to a gentle simmer.
Add Chickpeas – Stir in chickpeas, letting the soup cook for about 15-20 minutes.
Final Touch – Add fresh spinach in the last 2 minutes of cooking, allowing it to wilt. Season with salt & pepper to taste.
Serve & Enjoy – Ladle into bowls and pair with warm, crusty bread or a crisp salad.

Storage & Meal Prep Tips

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers and store for up to 3 months.
Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals.

Perfect Pairings:

This soup is delicious on its own, but you can elevate your meal by serving it with:

Low-Carb Irish Soda Bread – A hearty side to soak up the flavorful broth.
A Simple Green Salad – Light, crisp greens balance the warm and savory flavors.
Grilled Chicken or Fish – For an extra protein boost.

Nutritional Information: Calories:85 kcal Carbohydrates:11g Protein:5g Fat:3.5g Fiber:3.5g Net Carbs:7.5g

Classic Stuffed Cabbage Rolls – A Nostalgic Recipe with a Low-Carb Option

Debbie
Mar 3
2 min read

Recreating childhood favorites is always a special experience, and these stuffed cabbage rolls bring back delicious memories! Inspired by my mother’s recipe from a family friend, these rolls are filled with a savory mixture of ground beef, grated onion, and Parmesan cheese, just like I remember. I took a small shortcut by layering crispy bacon on top instead of mixing it into the filling—adding rich flavor with less prep. You can make them traditionally with cooked rice or keep it low-carb by using cauliflower rice. Baked to perfection in a flavorful sauce, this dish is comforting, nostalgic, and oh-so-satisfying! These classic stuffed cabbage rolls make the perfect family meal—hearty, comforting, and packed with flavor. Plus, they’re a great make-ahead dish, allowing you to simply reheat and enjoy a delicious homemade meal for lunch or dinner with minimal effort.

Close-up of a juicy stuffed cabbage topped with tomato sauce and herbs on a glass plate. The background is blurred, emphasizing the dish.

Close-up of stuffed cabbage leaves in tomato sauce, garnished with parsley, in a silver pan. The dish looks hearty and comforting.

Stuffed cabbage rolls in a pot, covered with rich red tomato sauce. The vibrant colors suggest a warm and comforting meal.

Raw bacon strips on top of stuffed cabbage rolls with tomato sauce, in a metal pot. The colors are red and pink, creating a warm and rustic feel.

Stuffed cabbage rolls baked in a tomato sauce, topped with crispy bacon

Stuffed cabbage leaves with ground beef, rice, parmesan cheese topped with a rich tomato sauce and bacon — Hearty stuffed cabbage rolls with a savory filling and rich tomato sauce, garnished with fresh herbs for a comforting meal.

Classic Stuffed Cabbage Rolls

1 lb 85% Lean Ground Beef 1/2 lb Ground Pork 1 egg

1/4 cup Onion, chopped 2 Garlic Clove, minced 1/4 cup Parsley, Flat Leaf, chopped 1/2 tsp Dried Oregano 1/2 tsp Dried Thyme Leaves

1/2 cup Parmesan Cheese

1 tsp Salt

1/2 tsp Black Pepper

1/2 cup Long-Grain Rice, cooked

12 large leavesGreen Cabbage,blanched and slightly wilted

30 oz Tomato Sauce

1 cup Beef Bone Broth 1 Tbsp lemon juice 1 Tbsp Brown Sweetener

4 slices Bacon Direcitons:

In a large bowl, mix the ground beef, round pork, egg, Parmesan cheese, onion, garlic, parsley, oregano, thympe, salt, pepper, and cooked rice until well combined.
Bring about 4 quarts of water to a boil. Meanwhile, remove the core from a head of cabbage. Submerge the cabbage in the boiling water, cover, and blanch until the outer leaves soften and become pliable.
Carefully peel off one leaf at a time. Trim the thick stem from the base of each leaf if needed.
Place two heaping spoonfuls of the beef mixture at the base of a cabbage leaf. Fold in the sides, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Preheat the oven to 325°F.
In a bowl mix togethr the tomato sauce, beef bone broth, sweetener, and lemon juice.
Arrange the stuffed cabbage rolls snugly in a 9”x13” baking dish. Pour tomato sauce mixture over the cabbgge rolls to fully cover them. Lay the bacon strips on top.
Cover the dish with foil and bake for 2 ½ hours.
Once cooked, remove the bacon strips, chop them into small pieces, and stir them back into the sauce before serving. Enjoy!