Living Lean with Erin

10/22/2026

Cherry Garcia vibes… made with kefir.

This homemade kefir parfait is thick, creamy, and delicious. I use just a few spoonfuls a day as a treat/ but it’s really a gift for the gut.

Kefir is fermented milk with live cultures that support your gut microbiome… the community of microbes involved in digestion and immunity. A more delicious way to work fermented foods into your routine.

INGREDIENTS
• 1 container plain low-fat kefir
• 2–3 tablespoons powdered allulose
• ⅓ cup chopped frozen cherries
• ½ teaspoon almond extract
• Handful of sugar-free chocolate chips

DIRECTIONS

1. Line a strainer with tightly woven cheesecloth and set it over a bowl, keeping the strainer above the drained liquid.
2. Pour in the kefir, cover, and refrigerate for about two days. Drain the collected liquid as needed until the kefir is as thick as very thick Greek yogurt.
3. Stir in the allulose, cherries, almond extract, and chocolate chips.
4. Store covered in the refrigerator.

Rich enough that a couple spoonfuls makes a delicious little treat. Save this for your next dessert prep!

10/20/2026

Save this. If I can fool my kid you better be sure it’s worth making. Over 35g protein per serving. Each one is 2 servings!
Overnight Pumpkin Cheesecake

Ingredients

* 2 cups cottage cheese
* 1/4 cup pumpkin purée
* 1/2 sachet CorVive Protein Plus Collagen, Vanilla Cream
* ¼ cup granulated monk fruit sweetener (1:1 sugar replacement)
* 1 tablespoon sugar-free cheesecake or vanilla pudding mix
* ½ teaspoon pumpkin pie spice
* ½ teaspoon vanilla extract
* 3 full sheets graham crackers

Directions

1. Blend everything except the graham crackers until smooth and creamy.
2. Pour into a container. Insert the graham crackers into the filling, breaking them as needed and pressing them down until covered.
3. Cover and refrigerate for 8–12 hours, until the crackers soften and the filling thickens.

Overnight Key Lime Cheesecake

Ingredients

* 2 cups cottage cheese
* Juice of 1 key lime
* 1/2 sachet Corvive Protein Plus Collagen, Vanilla Cream
* ¼ cup granulated monk fruit sweetener (1:1 sugar replacement)
* 2 tablespoons vanilla creamer, such as Nutpods
* 1½ tablespoons sugar-free vanilla pudding mix
* 3 full sheets graham crackers

Directions

1. Blend everything except the graham crackers until smooth and creamy.
2. Pour into a container. Insert the graham crackers into the filling, breaking them as needed and pressing them down until covered.
3. Cover and refrigerate for 8–12 hours, until the crackers soften and the filling thickens.
Enjoy. Hey.. go eat your

10/16/2026

Hey Ashton, Chase and Flynn- if you see this- can we agree that all my sneaky ways are funny in hindsight? Or do you need therapy? 🤣 Because yes- I did my fair share of veggie hiding in recipes. My youngest still plays along 🩷
Healthier Gluten-Free Chicken Nuggets

Japanese sweet potato is the secret to these homemade nuggets. High in protein, gluten-free, and ready for sauce.

Ingredients:
• 1 small Japanese sweet potato
• 1 pound organic ground chicken
• 1 cup crushed Siete Foods tortilla chips (I used lime)
• 1 scoop ELEVO Imperceptible Protein Powder
• Seasonings of choice (I used a lemon pepper but TJs umami is good too)
• Pinch AHP w Sara Banta Ancient Salt
• Olive oil cooking spray

Instructions:

1. Cut the sweet potato in half lengthwise. Rub with a little olive oil and ancient salt. Place flesh side down on a baking sheet and bake at 400°F for about 45 minutes, or until soft. Let cool, remove the skin, and mash in a bowl.
2.Add the ground chicken and mix well.
3. In a blender, combine the crushed Siete chips, protein powder, seasonings, and salt. Blend into fine crumbs.
Add the crumb mixture to the chicken and sweet potato. Mix well, then shape into nuggets.
Lightly coat your air fryer with olive oil cooking spray. Arrange the nuggets in a single layer, then spray the tops. Depending on your air fryer’s size, you’ll likely do 2–3 batches.
Air fry for about 10 minutes, or until cooked through. In my Ninja Kitchen Crispi, I cooked them for 10 minutes, then used Max Crisp for another 2 minutes.
Serve with your favorite dipping sauce! More recipes like this coming soon for AMERICA’S NEXT BIKINI CHEF 👙

10/15/2026

Hot honey coffee that I turned into a pre workout treat. So glad I picked this flavor! Beekeeper Coffee is a new cold brew and I added some carbs and protein for my workout. Here’s the recipe.

• 1 can Beekeeper’s Coffee Hot Honey latte
• 1 scoop unflavored protein power (I used ELEVO)
• 4 coconut milk ice cubes
• Pinch of AHP w Sara Banta Ancient Salt (for the minerals and electrolytes)
• ½ teaspoon hot honey
• 2 tablespoons Coco Whip

Blend until frothy, then top with a little more Coco Whip and a drizzle of hot honey.

It’s not overly sugary, has the slightest hint of heat without being overwhelming, and the coffee flavor is so smooth. Not acidic. Creamy and the hot honey flavor is 🔥


Save this for your next coffee upgrade.

10/14/2026

This is actual bread. Not the dessert kind. For toast, sandwiches, almond butter - whatever you like. Sturdy. Not dry. Hint of pumpkin - but still super versatile.

LOW CARB. SUCH GREAT TEXTURE!

Save this for your next baking day!

PUMPKIN SANDWICH BREAD
Makes 14 slices

Ingredients:
• 3 cups raw cashew pieces
• 4 eggs
• 1 cup liquid egg whites
• ¾ cup canned pumpkin purée
• 2 tablespoons granulated monk fruit sweetener, or a pinch of stevia
• ½ cup coconut flour
• 1½ tablespoons apple c***r vinegar
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Directions:

Preheat your oven to 325°F.
Add the cashews, eggs, egg whites, pumpkin and sweetener to a high-powered blender. Blend on low, then medium, until fully smooth - about 1 minute.
Add the remaining ingredients and pulse or just stir. Batter will be thick.
Line a 9-by-5-inch loaf pan with parchment paper and transfer the batter into the pan.
Bake for 52-55 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes.
Let cool before slicing.
Try a slice with a little butter or almond butter or even turkey.

10/14/2026

This is actual bread. Not the dessert kind. For toast, sandwiches, almond butter - whatever you like. Sturdy. Not dry. Hint of pumpkin - but still super versatile.

LOW CARB. SUCH GREAT TEXTURE!

Save this for your next baking day🧡

PUMPKIN SANDWICH BREAD
Makes 14 slices

Ingredients:
• 3 cups raw cashew pieces
• 4 eggs
• 1 cup liquid egg whites
• ¾ cup canned pumpkin purée
• 2 tablespoons granulated monk fruit sweetener, or a pinch of stevia
• ½ cup coconut flour
• 2 scoops Paleovalley | Eat Consciously Pumpkin Spice Bone Broth Protein (optional)
• 1½ tablespoons apple c***r vinegar
• 2 teaspoons baking soda
• 1 teaspoon vanilla extract
• dash AHP w Sara Banta ancient salt

Directions:

Preheat your oven to 325°F.
Add the cashews, eggs, egg whites, pumpkin and sweetener to a high-powered blender. Blend on low, then medium, until fully smooth - about 1 minute.
Add the remaining ingredients, including the protein powder. Blend for another 1–2 minutes, stopping to scrape down the sides as needed. The batter will be thick.
Line a 9-by-5-inch loaf pan with parchment paper and transfer the batter into the pan.
Bake for 52-55 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes.
Let cool before slicing.
Try a slice with a little butter or almond butter or even turkey and cranberry sauce.

10/12/2026

10/12/2026

Pumpkin Chocolate Chip Protein Waffles

I make easy recipes that have e protein and fiber and introduce you to some ingredients that might make your health journey easier. This one has all the cozy pumpkin pie flavors packed into a delicious, protein-packed waffle!

Ingredients:

* 1/3 cup oat flour
* 1/4 cup canned pumpkin
* 1/4 cup low-fat cottage cheese
* 1/4 cup egg whites
* 1 scoop Paleovalley | Eat Consciously Pumpkin Spice Bone Broth Protein Powder
* 1 tbsp monk fruit sweetener
* 1/2 tsp baking powder
* 1/4 tsp pumpkin pie spice
* Pinch of salt
* 1 tbsp sugar-free chocolate chips (optional)

Instructions:

1. Add all ingredients except chocolate chips to a blender and blend until smooth.
2. Stir in chocolate chips, if using.
3. Pour batter into a preheated, lightly greased large waffle maker.
4. Cook for approximately 3-4 minutes, or until golden brown and cooked through.
5. Serve warm with a dollop of CocoWhip and a sprinkle of vanilla sugar from TJ.
About 24g of protein!

10/11/2026

Pumpkin Pie Chocolate Chip Protein Waffle

Today was leg day so a desert breakfast was in order! All the cozy pumpkin pie flavors packed into a delicious, protein-packed waffle!

Ingredients:

* 1/3 cup oat flour
* 1/4 cup canned pumpkin
* 1/4 cup low-fat cottage cheese
* 1/4 cup egg whites
* 1 scoop Paleovalley | Eat Consciously Pumpkin Spice Bone Broth Protein Powder
* 1 tbsp monk fruit sweetener
* 1/2 tsp baking powder
* 1/4 tsp pumpkin pie spice
* Pinch of salt
* 1 tbsp sugar-free chocolate chips (optional)
Full Circle Ghee for greasing (and a lil on top if you want.. it’s a little ingredient from heaven)

Instructions:

1. Add all ingredients except chocolate chips to a blender and blend until smooth.
2. Stir in chocolate chips, if using.
3. Pour batter into a preheated, lightly greased large waffle maker.
4. Cook for approximately 3-4 minutes, or until golden brown and cooked through.
5. Serve warm with a dollop of CocoWhip and a sprinkle of vanilla sugar from TJ.
About 24g of protein! 💪🏽

10/10/2026

Discovered a clean drink that gives back and nothing makes me happier than hearing that each can provides access to clean water for 10 people for one day. 🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷🩷
Be LOVE™ has fizzy hydration and energy drinks and then this strawberry PROTEIN drink. Officially in LOVE! Decided to make a little mocktail out of it. All you need is a handful of ice, handful of frozen strawberries, 1 can of strawberry swirl clean protein, 2 tsp of honey or keto honey and 3 large basil leaves. Blend and you have a frozen- fresh mocktail with 15g of protein. Do good. Check em out.