20 Delicious Recipes for Weight Gain Fast

Unlock the secret to packing on pounds the tasty way with our roundup of 20 Delicious Recipes for Weight Gain Fast! Whether you’re looking to bulk up or simply indulge in some hearty, calorie-rich meals, we’ve got you covered with dishes that are as satisfying as they are nutritious. Dive into our list and discover how easy and enjoyable gaining weight can be—your taste buds will thank you!

Peanut Butter Banana Smoothie

Fancy a quick, nutritious breakfast or snack? This Peanut Butter Banana Smoothie blends creamy and sweet flavors for a satisfying sip.

Ingredients

– 1 large ripe banana, peeled and frozen for creaminess
– 2 tbsp smooth peanut butter, preferably natural for a rich taste
– 1 cup cold almond milk, unsweetened for a light base
– 1 tbsp honey, pure for a touch of sweetness
– 1/2 tsp vanilla extract, pure for depth of flavor
– A pinch of salt, fine sea to enhance flavors

Instructions

1. Add the frozen banana, peanut butter, almond milk, honey, vanilla extract, and salt to a high-powered blender.
2. Blend on high speed for 30 seconds, or until the mixture is completely smooth and no banana chunks remain. Scrape down the sides if necessary.
3. Pour the smoothie into a tall glass immediately for the best texture.
4. Serve with a straw and enjoy right away to prevent separation.
Now you have a velvety smoothie with the perfect balance of nutty and sweet. Try topping with a sprinkle of granola for added crunch.

Avocado and Cheese Omelette

Fancy a quick, nutritious breakfast? This avocado and cheese omelette packs flavor and simplicity in every bite.

Ingredients

• 2 large farm-fresh eggs
• 1/4 cup shredded sharp cheddar cheese
• 1/2 ripe avocado, sliced
• 1 tbsp rich extra virgin olive oil
• 1 pinch of finely ground black pepper
• 1 pinch of sea salt

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a non-stick skillet over medium heat (350°F).
2. Crack 2 farm-fresh eggs into a bowl, add a pinch of sea salt and black pepper, then whisk until fully blended.
3. Pour the egg mixture into the heated skillet, tilting to spread evenly. Tip: Let the eggs set slightly before stirring.
4. Once the edges start to firm, sprinkle 1/4 cup of sharp cheddar cheese evenly over one half of the omelette.
5. Arrange 1/2 sliced avocado on top of the cheese. Tip: Use slightly underripe avocado for easier slicing.
6. Gently fold the omelette in half with a spatula, covering the filling. Cook for another 2 minutes until the cheese melts.
7. Slide the omelette onto a plate. Tip: For a golden finish, let it sit for 30 seconds before serving.

Golden and fluffy, this omelette offers a creamy texture from the avocado and a sharp kick from the cheddar. Serve with a side of salsa for an extra flavor boost.

Whole Milk Yogurt with Honey and Nuts

Absolutely simple yet satisfying, this creamy whole milk yogurt paired with golden honey and crunchy nuts is a timeless treat.

Ingredients

• 1 cup whole milk yogurt (creamy, thick)
• 2 tbsp honey (golden, raw)
• 1/4 cup mixed nuts (toasted, roughly chopped)

Instructions

1. Measure 1 cup of whole milk yogurt into a serving bowl.
2. Drizzle 2 tbsp of golden, raw honey over the yogurt.
3. Sprinkle 1/4 cup of toasted, roughly chopped mixed nuts on top.
4. Serve immediately for the best texture and flavor contrast.

Velvety yogurt meets the sweet drizzle of honey and the earthy crunch of nuts for a delightful contrast. Enjoy it as a quick breakfast or a light dessert.

Beef and Sweet Potato Stew

Never underestimate the comfort of a hearty stew. This beef and sweet potato version is a crowd-pleaser with minimal fuss.

Ingredients

• 1.5 lbs chuck beef, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 4 cups beef stock, low-sodium
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer. Sear until browned on all sides, about 3 minutes per side. Work in batches to avoid overcrowding.
3. Reduce heat to medium. Add onion and garlic. Cook until softened, about 5 minutes, stirring occasionally.
4. Stir in sweet potatoes, beef stock, tomato paste, smoked paprika, black pepper, salt, and bay leaves. Tip: Scrape the bottom of the pot to release any browned bits for extra flavor.
5. Bring to a boil. Then, reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender. Tip: Stir occasionally to prevent sticking.
6. Remove bay leaves. Taste and adjust seasoning if necessary. Tip: For a thicker stew, simmer uncovered for the last 10 minutes.

Serve this stew piping hot with a sprinkle of fresh herbs. The beef should be fork-tender, and the sweet potatoes perfectly soft. Try serving over a bed of creamy polenta for a twist.

Chicken and Rice Casserole

Zesty and comforting, this Chicken and Rice Casserole is a weeknight savior. Packed with flavor, it’s a one-dish wonder that delivers satisfaction in every bite.

Ingredients

– 2 cups long-grain white rice, rinsed until water runs clear
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp finely ground black pepper
– 1 tsp kosher salt
– 1 can (10.5 oz) creamy condensed chicken soup
– 1 can (10.5 oz) condensed cream of mushroom soup
– 2 cups low-sodium chicken broth, warmed
– 1 cup shredded sharp cheddar cheese
– 1/2 cup whole milk
– 1/2 tsp smoked paprika

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm olive oil. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add chicken pieces to the skillet. Season with black pepper and kosher salt. Cook until chicken is no longer pink, about 5 minutes.
4. Stir in rinsed rice, condensed soups, warmed chicken broth, and whole milk until well combined. Tip: Warming the broth helps the rice cook evenly.
5. Transfer mixture to the prepared baking dish. Cover tightly with aluminum foil.
6. Bake for 45 minutes. Remove foil, sprinkle with shredded cheddar cheese and smoked paprika.
7. Return to oven, uncovered, for an additional 15 minutes or until cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving for easier scooping.
8. For a crispy top, broil for the last 2 minutes of cooking. Tip: Watch closely to prevent burning.
Kick back and enjoy the creamy, cheesy goodness with a slight crunch from the broiled top. Perfect alongside a crisp green salad or steamed veggies for a balanced meal.

Protein Pancakes with Maple Syrup

Let’s whip up some fluffy protein pancakes that’ll keep you full and energized. Perfect for a quick breakfast or post-workout meal, these pancakes are a game-changer.

Ingredients

– 1 cup whole wheat flour (finely sifted)
– 2 scoops vanilla protein powder (high-quality, for best flavor)
– 1 tsp baking powder (fresh, for maximum rise)
– 1/2 tsp sea salt (fine, to balance sweetness)
– 1 cup almond milk (unsweetened, for a light texture)
– 1 large egg (farm-fresh, for richness)
– 1 tbsp coconut oil (melted, for a subtle flavor)
– 1 tbsp pure maple syrup (dark, for a deep sweetness)
– 1/2 tsp vanilla extract (pure, for aroma)

Instructions

1. In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, and sea salt until fully combined.
2. In another bowl, beat the almond milk, egg, coconut oil, maple syrup, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip carefully. Cook for another 1-2 minutes until golden brown and cooked through.
7. Serve hot with extra maple syrup. Tip: For extra protein, top with Greek yogurt or almond butter.
8. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
9. Tip: Double the batch and freeze for quick weekday breakfasts.
Ready to enjoy? These pancakes are delightfully fluffy with a hint of vanilla, perfect with a drizzle of maple syrup. Try layering them with fresh berries for a colorful twist.

Salmon and Quinoa Bowl

Ultimate comfort meets nutrition in this Salmon and Quinoa Bowl, a perfect blend of flavors and textures for any meal.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 lb fresh salmon fillet, skin-on
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place salmon fillet on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Bake salmon for 12-15 minutes, until it flakes easily with a fork. Tip: For extra crispiness, broil the last 2 minutes.
4. While salmon cooks, bring water to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let quinoa sit covered for 5 minutes off heat for fluffier grains.
5. Fluff quinoa with a fork and divide between two bowls.
6. Top quinoa with baked salmon, avocado slices, cherry tomatoes, and red onion.
7. Drizzle with fresh lemon juice and sprinkle with dill before serving. Tip: For a creamy texture, add a dollop of Greek yogurt on top.

This bowl offers a delightful contrast between the tender salmon and the fluffy quinoa. The fresh veggies and lemon juice add a bright, tangy finish. Serve it with a side of crusty bread to soak up the juices.

Homemade Granola with Full-Fat Milk

Just when you thought breakfast couldn’t get any better, this homemade granola with full-fat milk proves otherwise. Simple, satisfying, and packed with crunch.

Ingredients

• 2 cups old-fashioned rolled oats (thick-cut for extra crunch)
• 1/2 cup raw almonds (roughly chopped for texture)
• 1/4 cup pure maple syrup (dark, for a deep sweetness)
• 2 tbsp rich coconut oil (melted, for a subtle tropical note)
• 1 tsp pure vanilla extract (high-quality, for aromatic depth)
• 1/4 tsp fine sea salt (to balance the sweetness)
• 1 cup full-fat milk (creamy, for serving)

Instructions

1. Preheat your oven to 300°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the oats and almonds. Mix well.
3. Add the maple syrup, coconut oil, vanilla extract, and sea salt to the bowl. Stir until everything is evenly coated.
4. Spread the mixture onto the prepared baking sheet in an even layer. Press down lightly to help it clump.
5. Bake for 20 minutes, then stir the granola. Bake for another 15-20 minutes until golden brown. Watch closely to avoid burning.
6. Remove from the oven and let cool completely on the baking sheet. It will crisp up as it cools.
7. Serve the granola in a bowl with cold full-fat milk poured over the top.

Granola turns irresistibly crispy, with a perfect balance of sweet and salty. Try it with a dollop of Greek yogurt for extra creaminess.

Egg and Cheese Breakfast Sandwich

Perfect for a quick morning meal, this egg and cheese breakfast sandwich combines simplicity with satisfying flavors. Packed with protein, it’s a hearty start to any day.

Ingredients

• 2 large farm-fresh eggs
• 1 tbsp unsalted butter
• 1 slice sharp cheddar cheese
• 1 English muffin, split and toasted
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a non-stick skillet over medium-low heat. Add 1 tbsp unsalted butter, letting it melt until it bubbles slightly.
2. Crack 2 large farm-fresh eggs into the skillet. For evenly cooked yolks, pierce the yolks with a fork immediately after adding to the skillet.
3. Sprinkle 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper over the eggs. Cook for 2 minutes, or until the edges start to set.
4. Place 1 slice sharp cheddar cheese on one egg. Cover the skillet with a lid for 1 minute to melt the cheese.
5. Toast 1 English muffin until golden brown. Assemble the sandwich by placing the cheesy egg on the bottom half of the muffin, topping with the second egg, and finishing with the top half of the muffin.

The sandwich boasts a creamy, melted cheese center with perfectly cooked eggs. Serve it with a side of fresh fruit for a balanced breakfast.

Creamy Macaroni and Cheese

Outrageously creamy and comforting, this macaroni and cheese is a crowd-pleaser. Perfect for weeknights or potlucks, it’s a simple dish with maximum flavor.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup whole milk, warmed
• 2 tbsp unsalted butter, melted
• 1/4 cup all-purpose flour, sifted
• 1/2 tsp garlic powder, aromatic and finely ground
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt, to perfectly season

Instructions

1. Preheat oven to 350°F. Butter a 9×13 inch baking dish lightly.
2. In a medium saucepan, melt butter over medium heat. Tip: Ensure the butter doesn’t brown for a smooth sauce.
3. Whisk in flour until smooth, cooking for 1 minute to remove raw taste.
4. Gradually add warm milk, whisking constantly to prevent lumps.
5. Stir in garlic powder, smoked paprika, and salt. Cook until sauce thickens, about 3-4 minutes.
6. Remove from heat. Add grated cheddar cheese, stirring until fully melted and creamy.
7. Combine cheese sauce with cooked macaroni, ensuring every piece is coated.
8. Transfer to prepared baking dish. Bake for 20 minutes until bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes.
9. Let stand for 5 minutes before serving. Tip: This allows the sauce to set slightly for perfect consistency.

Juicy with a velvety texture, this mac and cheese is a dream. Serve with a sprinkle of extra paprika or alongside crispy bacon for added crunch.

Nut Butter and Jelly Sandwich on Whole Grain Bread

Here’s a classic twist on a childhood favorite that’s both nutritious and satisfying.

Ingredients

• 2 slices of hearty whole grain bread
• 2 tbsp of creamy almond butter
• 1 tbsp of tangy strawberry jam

Instructions

1. Lay out 2 slices of hearty whole grain bread on a clean, flat surface.
2. Spread 2 tbsp of creamy almond butter evenly on one slice of bread.
3. Spread 1 tbsp of tangy strawberry jam on the other slice of bread.
4. Press the two slices together gently, ensuring the almond butter and jam meet evenly.
5. Cut the sandwich diagonally for easy handling and a visually appealing presentation.

For a twist, toast the bread lightly before assembling for a warm, crunchy texture. The combination of creamy almond butter and sweet strawberry jam creates a balanced flavor profile. Serve with a glass of cold milk for a nostalgic touch.

Beef and Bean Burrito with Sour Cream

Filling and flavorful, this beef and bean burrito is a weeknight hero. Packed with protein and topped with cool sour cream, it’s a satisfying meal in minutes.

Ingredients

• 1 lb ground beef, 80% lean for juiciness
• 1 can (15 oz) refried beans, creamy and smooth
• 1 cup shredded cheddar cheese, sharp and melty
• 1/2 cup sour cream, rich and tangy
• 4 large flour tortillas, soft and pliable
• 1 tbsp olive oil, extra virgin for sautéing
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp garlic powder, for a punch of flavor
• Salt, to season perfectly

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Sprinkle cumin, garlic powder, and salt over beef. Stir to combine, cooking for 1 more minute to bloom spices.
4. Reduce heat to low. Stir in refried beans until mixture is uniformly combined and heated through, about 3 minutes.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
6. Divide beef and bean mixture evenly among tortillas, placing it slightly off-center.
7. Sprinkle shredded cheddar cheese over the mixture on each tortilla.
8. Fold sides of tortillas inward, then roll tightly from the bottom up to enclose filling.
9. Serve burritos seam-side down, topped with a dollop of sour cream.

Oozing with cheese and packed with savory beef and beans, these burritos are a textural dream. For a crunch, lightly grill the rolled burritos before serving.

Chocolate Milkshake with Whey Protein

Luscious and satisfying, this chocolate milkshake with whey protein is a quick, nutritious treat. Perfect for post-workout recovery or a decadent snack.

Ingredients

• 1 cup cold whole milk (creamy and rich)
• 2 scoops chocolate whey protein powder (high-quality, for smooth texture)
• 1/2 cup vanilla ice cream (premium, for creaminess)
• 1 tbsp unsweetened cocoa powder (dark and intense)
• 1/2 tsp pure vanilla extract (aromatic and sweet)
• 1 cup ice cubes (crushed, for thickness)

Instructions

1. Pour 1 cup cold whole milk into a blender.
2. Add 2 scoops chocolate whey protein powder to the milk.
3. Include 1/2 cup vanilla ice cream for a creamy base.
4. Sprinkle 1 tbsp unsweetened cocoa powder into the mix for deep chocolate flavor.
5. Drizzle 1/2 tsp pure vanilla extract for a sweet aroma.
6. Add 1 cup crushed ice cubes to thicken the shake.
7. Blend on high speed for 30 seconds, or until smooth and frothy.
8. Stop the blender and scrape down the sides with a spatula to ensure even mixing.
9. Blend for an additional 10 seconds to achieve perfect consistency.
10. Pour into a tall glass and serve immediately.

Yield a thick, creamy milkshake with a rich chocolate flavor and a hint of vanilla. Top with whipped cream or chocolate shavings for an extra indulgent touch.

Pasta Alfredo with Grilled Chicken

Hankering for a creamy, comforting dish that’s both satisfying and straightforward? Pasta Alfredo with Grilled Chicken combines tender grilled chicken with rich, velvety sauce for a meal that’s sure to please.

Ingredients

– 8 oz fettuccine pasta, cooked al dente
– 2 boneless, skinless chicken breasts, seasoned with salt and freshly ground black pepper
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/4 tsp nutmeg, freshly grated
– 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat grill to medium-high heat (375°F). Grill chicken breasts for 6-7 minutes per side, until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
2. In a large skillet over medium heat, melt butter. Add minced garlic, sautéing for 1 minute until fragrant.
3. Pour in heavy cream, stirring constantly to prevent scorching. Bring to a gentle simmer.
4. Gradually whisk in Parmesan cheese until sauce is smooth and thickened. Stir in nutmeg.
5. Add cooked fettuccine to the skillet, tossing to coat evenly in the Alfredo sauce.
6. Top with sliced grilled chicken and garnish with fresh parsley.
Velvety sauce clings to each strand of pasta, offering a luxurious texture that contrasts beautifully with the smoky grilled chicken. Serve with a crisp green salad to balance the richness.

Sweet Potato and Black Bean Quesadilla

Deliciously simple and packed with flavor, this Sweet Potato and Black Bean Quesadilla is a hearty meal that comes together in minutes.

Ingredients

• 1 cup mashed sweet potato, creamy and smooth
• 1/2 cup black beans, rinsed and drained
• 1/2 tsp ground cumin, aromatic and earthy
• 1/4 tsp smoked paprika, subtly sweet
• 1/4 tsp salt, finely ground
• 1 tbsp olive oil, rich extra virgin
• 4 whole wheat tortillas, soft and pliable
• 1/2 cup shredded cheddar cheese, sharp and melty
• 1/4 cup fresh cilantro, chopped and vibrant

Instructions

1. Preheat a large skillet over medium heat, about 350°F.
2. In a bowl, mix mashed sweet potato, black beans, cumin, smoked paprika, and salt until well combined.
3. Brush one side of each tortilla lightly with olive oil.
4. Place one tortilla, oiled side down, in the skillet.
5. Spread half of the sweet potato mixture evenly over the tortilla.
6. Sprinkle half of the cheddar cheese and cilantro on top.
7. Cover with another tortilla, oiled side up.
8. Cook for 3-4 minutes until the bottom is golden and crispy.
9. Flip carefully and cook the other side for another 3-4 minutes.
10. Repeat with the remaining ingredients for the second quesadilla.
11. Cut into wedges and serve immediately.

Hearty and satisfying, these quesadillas boast a perfect balance of creamy sweet potato and hearty black beans. Serve with a dollop of sour cream or a side of zesty salsa for an extra kick.

Full-Fat Greek Yogurt Parfait with Granola

Zesty mornings call for a creamy, crunchy parfait that’s both satisfying and simple to assemble. This Full-Fat Greek Yogurt Parfait with Granola layers tangy yogurt with sweet, crispy granola for a balanced bite.

Ingredients

– 1 cup full-fat Greek yogurt (creamy, tangy)
– 1/2 cup granola (crispy, honey-kissed)
– 1/4 cup fresh blueberries (plump, juicy)
– 1 tbsp honey (golden, floral)
– 1/4 tsp vanilla extract (pure, aromatic)

Instructions

1. In a small bowl, mix the Greek yogurt with vanilla extract until well combined. Tip: For extra creaminess, let the yogurt sit at room temperature for 10 minutes before mixing.
2. In a clear glass, layer half of the yogurt mixture at the bottom.
3. Sprinkle half of the granola evenly over the yogurt layer. Tip: Lightly press the granola to ensure it sticks to the yogurt.
4. Add half of the blueberries on top of the granola.
5. Drizzle half of the honey over the blueberries. Tip: Warm the honey slightly for easier drizzling.
6. Repeat the layers with the remaining yogurt, granola, blueberries, and honey.
7. Serve immediately or refrigerate for up to 2 hours before serving for a firmer texture.
Oozing with creamy yogurt and crunchy granola, this parfait offers a delightful contrast in every spoonful. Try topping it with a sprinkle of cinnamon or a handful of toasted nuts for an extra flavor boost.

Cheesy Scrambled Eggs with Toast

Easy to whip up any morning, these cheesy scrambled eggs with toast turn simple ingredients into a comforting meal.

Ingredients

• 4 large farm-fresh eggs
• 1/4 cup whole milk
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp unsalted butter
• 2 slices of artisan whole wheat bread
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a non-stick skillet over medium-low heat. Add the unsalted butter, letting it melt without browning.
2. In a bowl, whisk together the farm-fresh eggs, whole milk, kosher salt, and freshly ground black pepper until fully combined.
3. Pour the egg mixture into the skillet. Let it sit undisturbed for 20 seconds to start setting.
4. Gently stir the eggs with a spatula, folding them over as they begin to cook. Tip: Keep the heat low to avoid drying out the eggs.
5. When the eggs are mostly set but still slightly runny, sprinkle the shredded sharp cheddar cheese evenly over the top.
6. Continue to cook for another 30 seconds, then remove from heat. The residual heat will melt the cheese perfectly.
7. Meanwhile, toast the artisan whole wheat bread until golden and crisp. Tip: For extra flavor, butter the toast while it’s still warm.
8. Serve the cheesy scrambled eggs immediately with the toasted bread on the side. Tip: Garnish with a pinch of black pepper for an extra kick.

The eggs are creamy and rich, with the sharp cheddar adding a depth of flavor. Pair with the crunchy toast for a satisfying contrast in textures.

Homemade Protein Bars with Nuts and Seeds

Overwhelmed by store-bought protein bars? Make your own with nuts and seeds for a healthier, tastier option.

Ingredients

• 1 cup creamy almond butter, smooth and unsweetened
• 1/2 cup honey, raw and unfiltered
• 1/4 cup chia seeds, whole and unprocessed
• 1/4 cup flaxseeds, ground
• 1/2 cup rolled oats, old-fashioned and thick-cut
• 1/2 cup protein powder, vanilla-flavored
• 1/4 tsp sea salt, finely ground
• 1/2 cup mixed nuts, roughly chopped

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, warm the almond butter and honey until smooth, stirring constantly to prevent burning, about 3 minutes.
3. Remove from heat and quickly stir in chia seeds, flaxseeds, rolled oats, protein powder, and sea salt until well combined.
4. Fold in the mixed nuts, ensuring they’re evenly distributed throughout the mixture.
5. Transfer the mixture to the prepared baking dish, pressing down firmly with a spatula to create an even layer.
6. Chill in the refrigerator for at least 2 hours, or until firm enough to cut into bars.
7. Using the parchment overhang, lift the mixture out of the dish and onto a cutting board. Cut into 8 equal bars.

Dense and chewy, these protein bars pack a nutty crunch with every bite. Wrap individually for a quick grab-and-go snack or drizzle with melted dark chocolate for an indulgent twist.

Pulled Pork Sandwich with Coleslaw

Zesty and satisfying, this pulled pork sandwich with coleslaw is a crowd-pleaser that combines tender meat with a crunchy, creamy topping.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 cup homemade BBQ sauce, smoky and tangy
• 1 tbsp brown sugar, packed and dark
• 1 tsp garlic powder, aromatic and finely ground
• 1 tsp onion powder, sweet and pungent
• 1 tsp smoked paprika, deep and earthy
• 1/2 tsp cayenne pepper, spicy and vibrant
• 1/2 cup apple cider vinegar, sharp and fruity
• 4 cups coleslaw mix, crisp and fresh
• 1/2 cup mayonnaise, creamy and rich
• 1 tbsp Dijon mustard, smooth and tangy
• 1 tbsp honey, sweet and floral
• 1 tsp celery seed, crunchy and aromatic
• 4 brioche buns, soft and buttery

Instructions

1. Preheat oven to 300°F. Pat the pork shoulder dry with paper towels.
2. In a small bowl, mix brown sugar, garlic powder, onion powder, smoked paprika, and cayenne pepper. Rub this mixture all over the pork.
3. Place the pork in a Dutch oven. Pour apple cider vinegar around it. Cover and bake for 4 hours, until the meat shreds easily with a fork.
4. Remove pork from oven. Shred using two forks, discarding any large fat pieces.
5. Stir in BBQ sauce until the pork is evenly coated. Keep warm.
6. In a large bowl, whisk mayonnaise, Dijon mustard, honey, and celery seed. Add coleslaw mix, tossing to coat. Chill until serving.
7. Toast brioche buns lightly. Pile pulled pork on the bottom half, top with coleslaw, and cover with the top bun.

Hearty and flavorful, the sandwich boasts a perfect balance of smoky, sweet, and tangy notes. Serve with extra BBQ sauce on the side for dipping, or add pickles for an extra crunch.

Banana Bread with Walnuts and Chocolate Chips

Everyone loves a classic banana bread, but add walnuts and chocolate chips, and you’ve got a winner. This version is moist, flavorful, and packed with texture.

Ingredients

• 3 ripe bananas, mashed until smooth
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar, for a sweet touch
• 2 farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for depth
• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda, for lift
• 1/2 tsp salt, to balance sweetness
• 1/2 cup walnuts, roughly chopped for crunch
• 1/2 cup semi-sweet chocolate chips, for melty pockets

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mix mashed bananas and melted butter until combined.
3. Add sugar, eggs, and vanilla extract to the banana mixture. Stir well.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet ingredients. Do not overmix.
6. Gently stir in walnuts and chocolate chips.
7. Pour batter into the prepared loaf pan. Smooth the top with a spatula.
8. Bake for 60 minutes, or until a toothpick inserted comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Fresh from the oven, this banana bread is irresistibly moist with a perfect crumb. The walnuts add a satisfying crunch, while the chocolate chips melt into gooey delight. Serve warm with a dollop of whipped cream for an extra treat.

Conclusion

Hungry for a change? Our roundup of 20 delicious recipes is your ticket to healthy weight gain, packed with flavors that delight and nutrients that nourish. Whether you’re craving creamy pastas or protein-packed smoothies, there’s something here for every palate. Don’t just take our word for it—try them out, share your favorites in the comments, and pin your top picks to Pinterest. Happy cooking and here’s to your healthful journey!

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