Oats are a great choice for breakfast. Don’t worry, I didn’t forget about the protein! This Raspberry Cheesecake Overnight Oats recipe includes cottage cheese, which has 14 grams of protein per serving. For those of you who hear “cottage cheese” and run for the hills, stick with me. After combining the oats, cottage cheese and almond milk with the berries, honey and vanilla and allow to sit in the fridge overnight, you’ll have a delicious breakfast waiting for you in the morning…and you won’t think twice about the cottage cheese.

For an extra-healthy, protein-rich boost, top off the Raspberry Cheesecake Overnight Oats with hemp seeds and you’ll have a full 30 grams of protein without using eggs or protein powder. Hemp seeds are a great plant-based source of protein and full of essential amino acids. Of course, you can always eat the Raspberry Cheesecake Overnight Oats straight out of the container, but you are welcome to top it with raspberries, your favorite nuts, yogurt, granola or nut butter—get creative and enjoy!

This recipe for Raspberry Cheesecake Overnight Oats is…

Grab-and-go

Worry-free

Added-sugar-free

Delicious

Indulgent

Protein-rich

Full of amino acids

Raspberry Cheesecake Overnight Oats Ingredients

½ cup fresh raspberries

1 teaspoon honey

1 teaspoon vanilla extract

½ cup oats

½ cup full-fat cottage cheese

½ cup plant-based milk

2 tbsp. hemp seeds (optional)

Raspberry Cheesecake Overnight Oats Instructions

In a bowl, mash together the berries, honey and vanilla until a compote is formed. Add oats, cottage cheese and plant-based milk. Stir until combined. The mixture will seem dry—no worries! Allow to refrigerate overnight or for at least 8 hours. Top with extra raspberries and your favorite nuts.

Raspberry Cheesecake Overnight Oats Nutrition Facts

Per serving:(1 serving)

Calories: 353 (calculated without hemp seeds)

Carbs: 44.2 g

Protein: 20.3 g

Fat: 9.9 g

The hardest part of this whole recipe is probably turning on the crock-pot. Seriously, these Santa Fe Chicken Bowls are my new favorite dinner staple, especially during the summer! After seasoning the chicken and placing it in the crock-pot, you’ll be free for the next 6 to 10 hours (depending on how high you set the temperature). If you go the Instant Pot route, you have a quick dinner in 25 minutes. Either way, these Santa Fe Chicken Bowls are delicious and my favorite type of cooking: easy!

Once the chicken is cooked, feel free to serve it over your choice of mixed greens, rice or roasted sweet potato. Add your favorite toppings to make it your own. Kids love this part because they get to be hands-on with their creation. It’s also perfect for the picky eaters out there because they get to choose what they’d like on top.

One of my favorite toppings is Greek yogurt. It gives you an extra boost of protein and tastes just like sour cream. Personally, I like to go for the full-fat version because it tastes a lot better and is healthier overall!

I’m also a huge fan of Siete chips. These chips are grain-free, processed oil–free and full of all the good stuff we want in our diets, like 100% healthy ingredients and fiber. They are great for an added crunch, plus they are suitable for gluten-free and gluten-sensitive eaters. Definitely a staple in my kitchen and in this Santa Fe Chicken Bowl recipe!

These Santa Fe Chicken Bowls are…

Gluten-free

High-protein

Added sugar–free

Guilt-free

Kid-friendly

Meal-prep accessible

A healthy Mexican restaurant alternative

Great as leftovers (if you have any left over!)

Santa Fe Chicken Bowls Ingredients:

Santa Fe Chicken:

24 oz. or 1½ lbs. chicken breast

14.4-oz. can diced tomatoes with mild green chiles

15-oz. can black beans, rinsed and drained

8 oz. frozen corn

14.4 oz. bone or chicken broth

¼ cup chopped sweet onions or scallions

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cumin

1 tsp. cayenne pepper, to taste

Salt, to taste

For the Bowls:

½ cup full-fat Greek yogurt

1 avocado

1 bag Siete tortilla chips

Serve over mixed greens, rice or sweet potato

Directions:

Season chicken with salt and place in crock-pot or Instant Pot. Add all remaining Santa Fe Chicken ingredients. In a crock-pot, cook on high for 6 hours or on low for 10 hours; in an Instant Pot, cook on high pressure for 25 minutes, using either quick or natural release. Once the chicken is cooked, it’s time to build your bowl! Serve chicken over your choice of mixed greens, rice or roasted sweet potato. Top it off with one serving of crinkled Siete tortilla chips, 2 tbsp. Greek yogurt and ¼ avocado.

Nutrition Facts:

Serves 4

Per serving:

Calories: 605 (without choice of mixed greens rice, or sweet potato base)

Carbs: 60g

Fat: 19g

Protein: 69g

If you want to forget about trending and instead eat a balanced, whole-food diet, check out these recipes from Chelsey for a full day of clean eating! “We’re all unique, which is why what works for me, your friend, co-worker or partner won’t necessarily work for you,” she says. “You need to discover what helps your body work its best, but I hope my recipes will help you get started!”

What a dietitian eats for breakfast:

2 Ingredient Egg Muffins

“This 2 Ingredient Egg Muffins recipe is my morning staple. Having a grab-and-go breakfast option that’s full of protein is essential for a busy and healthy lifestyle. I make these muffins over the weekend and enjoy them all week long.”

• – Prep time: 5 minutes
• – Cook time: 25 minutes
• – Total time: 30 minutes
• – Yields: 12 egg muffins
• – Serving size: 3 egg muffins

1 serving:

Calories: 229.5  |  Carbs: 2.5g  |  Fat: 14g  |  Protein: 20g

Ingredients

•  – 8 whole eggs
• – 1 10-oz. package frozen spinach, thawed with excess water drained
• – Spices of your choice (recommended spices include salt and pepper, turmeric, oregano or garlic powder)
• – Cooking oil for coating muffin tin

Click here to view the full recipe.

What a dietitian eats for lunch:

Creamy Avocado Pasta with Cherry Tomatoes and Zucchini

“For a plant-based lunch, I like to use a high-protein pasta, like edamame pasta. Gluten-free, grain-free, dairy-free and vegan, this usually less healthy dish gets a healthier makeover but feels just as decadent.”

• – Prep time: 5 minutes
• – Cook time: 6 minutes
• – Total time: 11 minutes
• – Yields: 4 servings

1 serving:

Calories: 287  |  Carbs: 27g  |  Fat: 11g  |  Protein: 24g

Ingredients

For the sauce:

• – 1 cup avocado (chopped, not fully mashed)
• – 2 cloves garlic, chopped (or 1 teaspoon chopped garlic)
• – 3 cups baby spinach (organic preferred)
• – 1 cup unsweetened coconut milk
• – 1 tablespoon lemon juice
• – ¼ teaspoon ground black pepper
• – 1 teaspoon dried basil
• – ¼ to ½ teaspoon salt
• – 1 teaspoon no-salt seasoning

For the pasta:

• – 8 oz. spaghetti (I use Seapoint Farms Organic Edamame Spaghetti)
• – 1 cup cherry or grape tomatoes
• – 1 medium zucchini, sliced lengthwise and chopped into half moons

Click here to view the full recipe.

What a dietitian eats for a snack:

Chunky Monkey Chia Pudding

“For a snack that tastes like dessert but is every bit delicious and full of good nutrition, try this Chunky Monkey Chia Pudding. It makes the perfect breakfast, snack or healthy dessert alternative. Full of protein, fiber and healthy fats, it will help you overcome your mid-afternoon crash.”

Yields 1 serving:

Calories: 308  |  Carbs: 22g  |  Fat: 10  |  Protein: 31g

Ingredients

•  – 2 tablespoons chia seeds
•  – 1 tablespoon cacao powder
•  – Dash of cinnamon
•  – ¼ banana
•  – ½ cup milk of choice
•  – 1 scoop protein powder, like Chocolate AfterBurn

Click here to view the full recipe.

What a dietitian eats for dinner:

Easy Dijon Baked Salmon

“If you think you don’t like salmon, you have to try this Easy Dijon Baked Salmon. It’s so easy to make and full of flavor! Take a break from your usual chicken and pair with your favorite vegetable for a balanced meal.”

• – Prep time: 3 minutes
• – Cook time: 12 minutes
• – Total time: 15 minutes
• – Yields: 4 servings

1 serving:

Calories: 281  |  Carbs: 1g  |  Fat: 14g  |  Protein: 35g

Ingredients

• – 4 6-oz. salmon filets (wild fish preferred)
• – Olive oil spray (I use a Misto)
• – Pinch of salt and pepper
• – ¼ ½ teaspoon smoked paprika
• – 1 tablespoon Dijon mustard
• – ½ teaspoon brown sugar, date sugar or coconut sugar

Click here to view the full recipe.

To hear more from Chelsey, tune into her episode on the Coffee & Kettlebells podcast!

Photos courtesy of Chelsey Amer Nutrition.