7 egg whites and one yolk bring the protein with this lovely pea and herb frittata. Easy to make and dusted with a tablespoon of parmesan, you get taste, goodness, and muscular energy.

Chicken Picatta is a fine dining staple. Nothing dresses up chicken quite like a rich buttery, lemon-caper sauce. Here we use ghee and ground oat bran for the breading. You get a whopping protein serving and you'll love every bite. Pair with Shirataki noodles, cauliflower rice, or the veggie of your choice.

This zucchini parmesan pulls on red pepper flakes to give it such a special zip, you'll want another serving. In food production, this is called the 'bliss point.' That's the point at which a food is so well balanced and flavored that you it gives absolute bliss to the taster. Can you tell we love this little Parmesan? We hope you will too.

The can of tuna packs a healthy protein punch and goes down with you loving every bite when combined with a myriad of varying textures and flavors. From the crisp crunch of the celery, to the zip of kalamata olives and the zing or lemon and Dijon. Your taste buds won't get bored.

Our single-serving frittatas are fast to make and versatile to have hot or cold. This Italian-inspired version gives you a punch of tomato and Parmesan. Not the worst way to start your day. Pair it with a little breakfast salad for a perfect meal.

This is a most indulgent salmon dish. From the olives to the saffron to the almonds, capers, and currants. It may just get Sicily on your bucket travel list.

If you're trying to lose fat, chances are you're eating lots of chicken breasts. That's how it goes. So every recipe that brings interest to our feathered friend is welcome. This dish smacks of Italy. Plum tomatoes, capers, shallots... All the good stuff.

We typically pack our snacks full of protein which is wonderful. But it does dial up the calories. If you're eating high-calorie meals you may need a light snack to stay within your deficit. Enter Vanilla Buttermilk Panna Cotta with berries. We put it through the test kitchen 3x to get the consistency just right. Just set and creamy. 

We were going for a slimmed down version of Caesar for this salad and ended up with a garden-fresh simple salad. The Parmesan is more an accent than a main ingredient. But there's enough to have you scraping the plate. Similarly the dressing is more akin to a subtly sweet vinaigrette that won't pucker your face. After 3 days eating it, we're still ready for our another serving. 

This Italian pork chop dinner is quick to whip up, but it will seem like it took you a lot longer. As with any pork, not overcooking is key, so keep an eye on your meat. The mix of zest, lemon, rosemary, and pepper flakes excites. Great dish for guests and even better as leftovers. Just warm until sizzling in a pan. Ciao!