Tips, Recipes & Strong Opinions

Fresh brown eggs in a carton - protein from food, not a shaker
education guide nutrition protein
3 min read
How to Hit Your Protein Goal Without a Single Shake
Hate protein shakes? You can still hit your number. A food-first plan to stack protein across the day - no blender, no chalky aftertaste, no new routine - with a zero-shake day that lands near 100g.
High protein yogurt bowl with crunchy toppings
high-protein how-to nutrition protein yogurt
5 min read
How to Add Protein to Yogurt (Without Protein Powder)
Protein powder isn't the only way to build a high-protein yogurt bowl. Six easy methods, ranked by how much they add and how little effort they take - including one that brings crunch and 10g with zero faff.
Green apple wrapped with a measuring tape — measuring how much
education guide nutrition protein
3 min read
How Much Protein Do You Actually Need? A No-Nonsense Guide
Forget the bro-science and the influencer math. Here's what the research actually says about daily protein - how much, why it matters, and the one habit that quietly decides whether you hit your number. With tables, a chart, and zero shouting.
A hand sprinkling seasoning over a dish as a finishing touch
how-to lifestyle protein recipes
2 min read
11 Ways to Eat Protein Crumble That Aren't "Just Add to Yogurt"
Yogurt is the gateway, not the whole drug. Eleven legitimately good ways to put a protein crunch to work - plus the one rule that separates 'satisfying' from 'why is this soggy.'
Close-up of granola clusters under scrutiny
comparison education nutrition protein
3 min read
Protein Toppings vs. Granola vs. Nuts: We Did the Math So You Don't Have To
Granola hides a sugar tax. Nuts are mostly fat. Here's the one number that actually decides a good topping - with a chart, a side-by-side table, and the research to settle the argument.
The Frankly So team
behind the scenes brand story protein
3 min read
Frankly, We Got Sick of Boring Protein. So We Fixed It.
Nobody dreams of starting a protein-topping company. We did it anyway - out of spite, mostly. Here's who we are, and the very unglamorous kitchen problem that started the whole thing.