JM Fit & Kitchen

29/08/2026

🔥 Healthy High-Protein Lemon Blueberry Cheesecake | Low-Calorie & Creamy

Healthy High-Protein Lemon Blueberry Cheesecake Low Calorie

RECIPE:

Servings: 5
Tin: 6-inch round tin
Bake: 160°C fan

Ingredients

Filling:
180 g light cream cheese
250 g Greek yogurt, preferably 0–2% fat
100 g cottage cheese
2 large eggs
2 tbsp honey
1½ tbsp fresh lemon juice
1 tsp vanilla extract
1 tsp lemon zest — optional, but recommended inside the cheesecake
1½ tbsp cornflour/cornstarch - optional

Blueberry topping:
100 g blueberries, fresh or frozen
1 tsp honey
1 tsp lemon juice
10–15 g finely chopped or blended pistachios or almonds

Method:
Preheat the oven to 160°C fan / 180°C conventional.
Blend the cottage cheese until completely smooth.

In a bowl, mix the cream cheese, Greek yogurt and blended cottage cheese until creamy.
Add the honey, lemon juice, vanilla and optional lemon, eggs one at a time, mixing gently. Avoid over-whisking.

Add the cornflour and mix until smooth. -optional
Pour into a lined 6-inch round cake tin.

Bake for about 30–40 minutes. The edges should be set while the centre still has a slight wobble.

Turn the oven off and leave the cheesecake inside for 10 minutes with the door slightly open.
Cool completely, then refrigerate for at least 3 hours, ideally overnight.

Blueberry topping 🫐
Add the blueberries, honey and lemon juice to a small pan. Cook over medium-low heat for 3–5 minutes, lightly crushing some of the blueberries until you have a thick compote.

Let it cool completely before spreading it over the chilled cheesecake.

Finish with 10–15 g finely chopped pistachios. I’d choose pistachios over almonds because the green colour looks especially good against the dark blueberry topping. 💚🫐

Approximate macros per serving
Depending on the exact brands used, roughly

180–210 kcal | 13–16 g protein | 13–17 g carbs | 7–10 g fat per slice.

HighProtein

28/08/2026

Celebrating my 11th year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗🎉

26/08/2026

🍠🔥 Crispy Smashed Sweet Potato Cheesecake — a healthy dessert that turns simple sweet potato into something seriously delicious! Crispy around the edges, creamy in the middle, and naturally sweetened with honey, this easy recipe uses everyday ingredients with no protein powder and no brown sugar. Perfect when you want a lighter cheesecake-style treat that still feels indulgent. Top it with fresh strawberries and crushed pistachios for extra flavour, crunch, and a beautiful finish. 🍓🥜✨

Recipe:

Ingredients — 2 servings

Sweet Potato Base
350 g sweet potato
1 tbsp oat flour
½ tsp cinnamon, optional

Cheesecake Filling
80 g thick 0% Greek yogurt
40 g light cream cheese
1 small egg
2 tsp honey
½ tsp vanilla extract

Toppings
blended or Ground nuts
or
2–3 fresh strawberries, sliced
1 tbsp crushed pistachios
1 tsp honey for a light drizzle, optional

Method
1. Cook the sweet potato. Peel and cut the sweet potato into chunks. Steam, boil, or air-fry until completely soft.
2. Mash it. Mash until smooth, then mix in the oat flour. This helps the sweet potato hold its shape and crisp slightly.
3. Shape and flatten. Shape into a round disc about 1–1.5 cm thick. Press the centre down slightly while leaving a small raised edge, creating mini tart shapes.
4. Crisp the bases. Air-fry at 190°C for 10–12 minutes, until the edges start to firm and lightly brown.
5. Make the cheesecake filling. Mix the Greek yogurt, cream cheese, egg, honey and vanilla until smooth.
6. Add the filling. Spoon the cheesecake mixture into the centre of each smashed sweet potato base.
7. Cook again. Air-fry at 160°C for approximately 8–10 minutes, until the cheesecake filling is just set.
8. Cool and chill. Allow to cool for 20–30 minutes, then refrigerate for at least 1 hour for the best cheesecake texture.
9. Add the toppings. Blended nut or with sliced strawberries, crushed pistachios and, if desired, a very light drizzle of honey. 🍓🥜🍯

Approximate Macros
For the whole recipe including strawberries and pistachios, but excluding the optional honey drizzle:

~600 calories
~25 g protein
~95 g carbs
~13 g fat

Per serving :

2 mini cheesecakes:
~300 calories
~12–13 g protein
~47–48 g carbs
~6–7 g fat

24/08/2026

24/08/2026

🔥 HIGH-PROTEIN CHOCOLATE BANANA CAKE — AIR FRYER RECIPE! 💪

🍌🍫 HIGH-PROTEIN CHOCOLATE BANANA CAKE — AIR FRYER RECIPE! 💪🔥

Craving chocolate cake but still want to stay on track? This soft, gooey Chocolate Banana Cake is made with simple ingredients, naturally sweet from banana, packed with protein, and ready in about 12 minutes in the air fryer! Perfect for breakfast, post-workout, or when you need a healthier chocolate dessert without giving up the good stuff. 🤤

🍫 RECIPE — 1 LARGE SERVING

30g rolled oats
1 small ripe banana
1 large egg
80g 0% Greek yogurt
10g unsweetened cocoa powder
½ tsp vanilla extract
½ tsp baking powder
Small pinch of salt
10g dark chocolate chips

METHOD:
Add the rolled oats, banana, egg, Greek yogurt, vanilla, cocoa powder, baking powder, and a pinch of salt to a blender. Blend until completely smooth. Pour the mixture into a lightly greased ramekin or small oven-safe dish. Generously sprinkle the dark chocolate chips on top.
Air-fry at 160°C for around 12 minutes, or until the outside is cooked but the centre is still soft and moist. Let it cool for a couple of minutes, then dig in! 🍫🔥

ESTIMATED MACROS — WHOLE CAKE:
🔥 Calories: ~400 kcal
💪 Protein: ~21g
🍌 Carbs: ~53g
🥑 Fat: ~13g

Macros may vary slightly depending on the banana, yogurt, oats, and chocolate used.
Save this recipe for your next chocolate craving and subscribe for more easy high-protein, healthy and fitness-friendly recipes! 💪🍌🍫

22/08/2026

21/08/2026

🔥 Caramelized Pineapple Garluc Octopus Bake. ( High-Protein)

A simple healthy, high-protein recipe with a surprising sweet-and-savoury combination that can make viewers curious.

Servings: 2
Air fryer: 200°C
Cooking time: 8–10 minutes

Ingredients:

250 g cooked octopus
120 g fresh pineapple, cut into chunks
2 garlic cloves, finely minced
½ tsp garlic powder (optional)
½ tsp smoked paprika
⅛–¼ tsp salt
2 tablespoon lemon juice
¼ tsp black pepper
1 tsp olive oil
Juice of ½ lime
1 tbsp chopped fresh parsley, optional

Instructions:

Prepare the octopus. Pat the cooked octopus very dry with kitchen paper.
Cut it into chunky bite-sized pieces, keeping a few curled te****le ends intact for presentation.

Season. Place the octopus in a bowl and add the olive oil, garlic powder, smoked paprika, salt, black pepper and half of the minced fresh garlic and lemon. Toss until evenly coated.

First air fry. Place the octopus in the air-fryer basket in a single layer. Air fry at 200°C for 5–6 minutes.

Add the pineapple. Add the pineapple chunks and the remaining minced garlic. Gently toss everything together.

Finish cooking. Air fry for another 3–4 minutes at 200°C, until the pineapple begins to caramelise and the octopus develops lightly crispy edges.

Add the lime. Transfer immediately to a serving plate and squeeze over the juice of ½ lime. 🍋‍🟩
Finish with chopped parsley and a little extra black pepper or smoked paprika if desired.

🔥 Best tip:

Because the octopus is already cooked, you're only trying to crisp and heat it. Avoid cooking it much longer than 8–10 minutes total, otherwise it can become chewy.

Approximate macros per serving:

Calories: ~190–220 kcal
Protein: ~20–25 g
Carbs: ~12–15 g
Fat: ~4–6 g

21/08/2026

🔥 High-Protein Crispy Tuna Wrap Nachos

🌯 High-Protein Crispy Tuna Wrap Nachos

Servings: 2

Ingredients

2 wholemeal wraps, sliced into strips or triangles
1 can tuna in spring water, drained well, about 120–130 g drained
40 g reduced-fat grated cheese
½ tsp smoked paprika
½ tsp garlic powder
Pinch of salt
Black pepper, to taste
Light cooking spray
3 tbsp salsa
80 g 0% Greek yogurt
Optional: chopped tomato, spring onion, jalapeños or sweetcorn

Method

Place the sliced wholemeal wraps in a bowl.
Lightly spray or drizzle them with cooking oil.

Add the smoked paprika, garlic onion powder,, salt and black pepper. Toss until evenly coated.
Air fry at 180°C for 5–7 minutes, shaking or turning halfway through, until golden and crispy.

Transfer the crispy wrap pieces to an air-fryer-safe or oven-safe dish.

Scatter the well-drained tuna over the top.
Add the reduced-fat grated cheese.
Air fry again at 180°C for 2–3 minutes, or until the cheese has melted.

Remove from the air fryer and top with parsely, salsa, Greek yogurt and your preferred vegetables.

Serve immediately while the wrap nachos are still crispy. 🔥

Approximate macros per serving
Calories: ~290–320 kcal
Protein: ~25–28 g
Carbohydrates: ~30–35 g
Fat: ~7–10 g

Best tip: Drain the tuna very well before adding it. Too much liquid can make your crispy wraps soggy.
Recipe title: High-Protein Crispy Tuna Wrap Nachos 🌯🐟🔥

20/08/2026

🔥 🌯 Wholemeal Tortilla Strip Chicken Pizza Bake

RECIPE:

Ingredients:

Servings: 4–5
Dish: 9 × 7 inches (23 × 18 cm)
Oven: 190°C fan / 210°C conventional
Bake: about 25–30 minutes

Ingredients:

Base/filling
5 medium wholemeal tortilla wraps
250 g cooked chicken breast, diced or shredded
3 large eggs
80 g grated cheddar
½ red bell pepper, finely diced
1 tsp paprika
1 tsp Italian mixed herbs
¼ tsp black pepper
Small pinch of salt, optional

Toppings:

100 g tomato sauce or passata
2 tsp honey
40 g grated cheddar
80 g grated mozzarella
1 tbsp finely chopped fresh parsley
100 g smoked turkey sausage, thinly sliced

Method:

Stack the 5 wholemeal wraps, roll them tightly, then slice them into thin strips about 5–8 mm wide.

Separate the strips.
Put the tortilla strips into a large bowl. Add the chicken, 80 g cheddar, red pepper, paprika, Italian herbs, black pepper and salt.

Beat the 3 eggs, or pour them into the bowl and mix thoroughly until the tortilla strips and filling are evenly coated.

Lightly grease your 9 × 7-inch baking dish. Add the tortilla mixture and spread it evenly. Press it down gently so the mixture holds together, but don't pack it too firmly.

Mix the 100 g tomato sauce with 2 tsp honey. Spoon it over the tortilla mixture and spread it into a thin layer. Or dash it over the tomato sauce.

Add the toppings in this order: 40 g cheddar → 80 g mozzarella → chopped parsley → sliced smoked turkey sausage. 🌿🧀

Bake everything together at 190°C fan for 25–30 minutes, until the centre is completely set, the cheese is bubbling and golden, and the tortilla edges are lightly crispy.
Let it rest for 5–7 minutes before slicing. This helps the egg and cheese set so the portions hold together better.

Important tip: If the cheese browns too quickly before the centre is cooked, loosely cover the top with foil for the last 5–10 minutes.

This version should give you a cheesy pizza-style top with a soft, firm tortilla-chicken centre and slightly crispy edges. 🍕🔥

19/08/2026

🔥 You Won’t Believe This Crunchy Apple Crumble Is Healthy!

This Healthy Crunchy Oat Apple Crumble is warm, naturally sweet and topped with golden oats and almonds! Made without refined sugar and using simple, wholesome ingredients, it’s perfect for breakfast, dessert or a comforting evening treat. Serve warm with 0% Greek yogurt or vanilla-flavoured yogurt for a creamy finish. This easy recipe makes 3–4 servings.

HEALTHY CRUNCHY OAT APPLE CRUMBLE

Servings: 3–4
Baking dish: 6–7-inch round oven-safe dish
Preparation time: 15 minutes
Baking time: 25–30 minutes

Apple filling:
3 medium apples, peeled, cored and sliced
1½ teaspoons honey or maple syrup
1½ teaspoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon cornflour
¼ teaspoon vanilla extract

Crunchy oat topping:
70–80 g rolled oats
20 g almonds, roughly chopped
1 tablespoon honey or maple syrup
1 tablespoon melted light butter or coconut oil
½ teaspoon ground cinnamon
Small pinch of salt
Optional topping
0% Greek yogurt or vanilla-flavoured yogurt

Method:
Preheat your fan oven to 160°C. For a conventional oven, use 180°C.
Place the sliced apples in a mixing bowl. Add the honey or maple syrup, lemon juice, cinnamon, cornflour and vanilla extract.
Mix thoroughly until all the apple slices are evenly coated.
Transfer the apples to a 6–7-inch round baking dish and spread them into an even layer.
In a separate bowl, combine the rolled oats, roughly chopped almonds, cinnamon and salt.
Add the honey or maple syrup and melted light butter or coconut oil. Mix until the oats are evenly coated. Gently squeeze some of the mixture between your fingers to create crunchy clusters.
Sprinkle the topping evenly over the apples. Keep it loose and avoid pressing it down firmly.
Bake for 25–30 minutes, until the topping is golden and the apple filling is soft and bubbling around the edges.
Allow the crumble to rest for 5–10 minutes before serving.
Serve warm with 0% Greek yogurt or vanilla-flavoured yogurt on top or beside each portion.

Tip: Use 70 grams of oats for a lighter topping or 80 grams for a thicker crumble layer. If the topping appears too dry before baking, mix in one teaspoon of melted butter or coconut oil.

Estimated macros per serving (4 servings):
220 calories | 4 g protein | 40 g carbohydrates | 7 g fat | 6 g fibre

Excludes optional Greek yogurt.



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