Cooking LSL

This sweet potato lentil chili is the meatless chili I make when the weather finally turns cold. Brown lentils, sweet potatoes, canned tomatoes and a handful of spices go into the crockpot in the morning, and by dinner you have a thick, smoky, filling chili.

Everything comes from the pantry or any grocery store: a bag of dried lentils, a can of diced tomatoes, a car...

This high-protein chocolate mousse is two ingredients: 300 grams of low-fat skyr and one scoop of chocolate protein powder.

Whisk them together for a minute and you get a thick, creamy chocolate mousse with about 50 grams of protein in the bowl.

It’s my go-to snack after a workout, and what I make at night when I want something chocolatey that still f...

A thin chocolate cookie crust, a creamy pumpkin cheesecake filling and a dark chocolate ganache on top. Make it 2 to 3 days ahead for an easy Thanksgiving dessert.

This chocolate pumpkin pie is for people who think they don’t like pumpkin pie.

I’m one of them.

A traditional pumpkin pie has never been my favorite, but put a creamy pumpkin ch...

This high-protein roasted red pepper feta dip is three main ingredients stirred together in one bowl: quark (or skyr), crumbled feta and sweet roasted red peppers.

No blender, no food processor.

It’s creamy, a little salty, a little smoky, and every serving has about 12 g of protein from real food, no protein powder.

Nothing fancy here, jus...

A soft, warm pumpkin cake baked in one ramekin with almond flour, pumpkin purée and pumpkin spice.

Low-carb, sugar-free and ready in about 15 minutes, for when you want a fall dessert without a whole pan on the counter.

This single-serve pumpkin cake is what I make when I want something sweet and cozy, but I don’t want a whole pumpkin bread sitting on...