About

Hero / Intro

Hi, I’m Remi.

I’m the person behind every recipe, every photo, and every late-night “wait, what if I added more protein powder” experiment on this site.

If we’re being specific: I’m in my late twenties, I lift four days a week, and I’ve been baking since I was tall enough to reach the counter. LiftAndBake is what happens when those two things refuse to stay in their separate boxes.

Remi in her kitchen, smiling, holding a high-protein layer cake on a white marble counter
Remi, in the LiftAndBake kitchen.

The story (or: why this blog exists)

For a long time, I treated dessert like a tax I had to pay for being a person who likes the gym. I’d hit my macros all week, then either feel guilty about a slice of cake on Saturday or eat some sad “fitness brownie” that tasted like a protein bar’s older, drier cousin.

Both of those felt wrong.

So I started messing around. I’d swap out half the flour for vanilla protein powder. I’d blend cottage cheese into the batter and watch people’s faces when I told them after. I’d test the same chocolate cake six times until I had one that was tall, soft, and somehow had 28 grams of protein in a slice you’d actually want to eat.

Eventually I had a notebook full of recipes that did the thing — they tasted like dessert, they fit my macros, and they didn’t require me to drive to three different stores for some weird specialty flour.

That notebook is, more or less, this blog.

What you’ll find here

Every recipe on LiftAndBake earns its spot two ways:

It has to taste like the real thing. If I wouldn’t serve it to my non-gym friends without warning them, it doesn’t get posted. No “pretty good for high-protein.” Just good.

It has to actually be high-protein. Most recipes hit 20–35g of protein per serving. The macros are listed at the top of every post, no hunting required.

That’s the deal. Cakes, brownies, cookies, cheesecakes, no-bake stuff, muffins, breads — all of it built around ingredients you already know: cottage cheese, Greek yogurt, eggs, good protein powder, real flour, real sugar (yes, sometimes real sugar), real chocolate.

What you won’t find here

  • Diet-culture talk. I’m not going to tell you a brownie is a “treat” you have to “earn.” It’s a brownie. Eat the brownie.
  • Restriction-coded language. No “guilt-free” headlines. No “skinny” anything. No before-and-after pressure.
  • Fake fitness food. No 14-ingredient recipes that taste like cardboard and require unicorn flour.
  • Medical or nutrition advice. I’m a baker who lifts, not a registered dietitian. If you have specific dietary needs, talk to a pro.

A quick note on the gym side

I lift because it makes me feel strong and because I like it. Not because of how I look in a photo. If you also like to move your body — running, lifting, yoga, walking, whatever — these recipes were designed to fit comfortably around that life.

If you don’t lift at all and just like the idea of a cake that has more protein in it than your usual one? Welcome. The recipes work the same.

How to use the site

If you’re brand new, start with the Protein Dessert Starter Pack — it’s five of my most-made recipes, the ones I’d hand to a friend who said “okay, prove it.”

A bit of the boring stuff

LiftAndBake is independently owned and run. If I link to a product (a protein powder, a pan, a stand mixer), it’s because I actually use it. Some of those links are affiliate links — meaning if you buy through them, I make a small commission at no extra cost to you. That’s part of how I keep the lights on here so the recipes can stay free.

You can read the full disclosure here if that’s your kind of thing.

Say hi

Honestly, the best part of running this site is the comment section. People tell me how a recipe went, what they swapped, what flopped. I read all of it and I update recipes when something needs fixing.

If you’d rather email: [BUSINESS EMAIL]

If you want to send me a photo of something you baked: Instagram @[INSTAGRAM_HANDLE] is the fastest way.

— Remi 🤍