This week: budget lobster rolls, four-ingredient biscuits, and two low-effort ways to use pumpkin purée.

Hey Reader!

Despite the heat in DC—or perhaps because of it—I must be subconsciously preparing for Fall, as this week started with savory Mid-Atlantic summer and ended with sweet Autumn circa 1621.

If there is a theme for this week though, it’s simple and easy one bowl and one pan recipes.

In the fifth issue of BakedLean Weekly, we’re doing less with:

• A five-minute lobster-roll impersonation with 40 grams of protein
• Soft Cheddar Bay-style biscuits made from four main ingredients
• One baking dish that handles six pumpkin breakfasts
• A small batch of pumpkin cookies that barely qualifies as a project

1 — TOP RECIPES

2 — IN THE KITCHEN

3 — YOUR TURN

Poor Man’s High-Protein Lobster Rolls Instead of lobster and mayonnaise, I mixed imitation crab with nonfat Greek yogurt, lemon, Old Bay, and chives. Divide it between two 647 rolls and you get a cold, creamy seafood lunch that takes as little as five minutes and costs considerably less than the real thing. MACROS PER SERVING: 400 calories | 40g protein | 3g fat | 60g carbs VIEW THE RECIPE →

Healthy Cheddar Bay Biscuits Cheddar Bay-style biscuits made with self-rising flour, nonfat Greek yogurt, low-fat cheddar, and Old Bay. The centers stay soft with a slight chew rather than the flaky texture of a butter biscuit. Cut into rounds or make drop biscuits for an authentic look. MACROS PER BISCUIT: 85 calories | 5g protein | 1.5g fat | 12g carbs VIEW THE RECIPE →

Pumpkin Purée, Two Ways, Almost No Cleanup

This week’s pumpkin journey was inspired by Joy to the Food’s high-protein pumpkin baked oatmeal. I liked the idea of mixing everything directly in a 9×13-inch dish, baking it once, and handling breakfast for most of the week.

The OG recipe gets its protein from a cup of egg whites, Greek yogurt, chia seeds, and hemp hearts. I replaced the egg whites with two whole eggs, left out the hemp hearts, and added about two scoops of protein powder.

That is not a clean one-for-one substitution. It removes liquid while adding a dry ingredient that absorbs quite a bit of it. In this case, that was deliberate.

Less Liquid, More Structure

Egg whites provide lean protein, liquid, and structure without contributing much flavor. Whole eggs still help the oatmeal set, but their yolks add fat and natural emulsifiers that move the texture in a richer, smoother, slightly more custardy direction.

Protein powder replaces some of the protein lost by reducing the egg whites and removing the hemp hearts. It also thickens the mixture and gives the finished oatmeal more body.

I felt the original recipe could actually use more body, so I chose not to add liquid to compensate for either the reduced egg volume or the added powder.

The pumpkin purée, Greek yogurt, and milk still provide enough moisture to keep the oatmeal soft, but the finished pieces are more substantial and easier to portion. Once refrigerated, they firm into something closer to a soft pumpkin-oatmeal bar rather than a sticky oat dessert.

VIEW THE RECIPE →

One Pan Down, Plenty of Pumpkin Left

I was wondering how to use the rest of the 29 oz can of pumpkin purée and realized a small batch of cookies would be perfect. Thus, these two ingredient base pumpkin purée and almond flour cookies were born. I add sweetener, pumpkin pie spice, salt, and chocolate chips for flavor.

Spread-Free and Soft

Traditional cookies spread as their butter melts and sugar dissolves, and rise from leavener and gluten development.

This dough has no added butter, egg, or chemical leavener, and while almond flour contributes fat, it doesn’t have gluten, so your cookies will finish baking in almost the exact shape in which they went into the oven.

So make sure you flatten the cookies into the desired shape and thickness before baking!

The pumpkin supplies the moisture that keeps the almond-flour base cohesive and soft rather than dry and crumbly. However, soft is not the same as chewy; instead of the bend and pull of a chewy cookie, these have a texture more akin to a tender pumpkin cake, which I love.

VIEW THE RECIPE →

What’s Your Best One-Bowl Recipe?

After spending the week one-bowl baking, I want to hear about your favorite lazy bakes.

What is your favorite one-bowl—or one-baking-dish—recipe?

It can be sweet, savory, breakfast, dinner, or something eaten directly over the sink. Reply with:

• The recipe name or a link
• Why it earns a repeat in your kitchen
• Any substitution or shortcut you always use
• What you would want me to make higher-protein or more macro-friendly

I’ll feature the most interesting ideas in a future issue and test a few in my own kitchen.

Much love and happy baking, Jacob