High-Protein Recipe Hub

Ingredients

• 80g Rolled Oats
• 1 Scoop Vanilla Whey Protein
• 1 tbsp Peanut Butter
• 1/2 cup Almond Milk
• 1/4 cup Mixed Berries

Instructions

1. Mix oats and almond milk in a bowl.
2. Microwave for 90 seconds.
3. Stir in whey protein immediately until smooth.
4. Top with peanut butter and berries.

Ingredients

• 200g Chicken Breast
• 150g Jasmine Rice (cooked)
• 100g Broccoli florets
• 2 tbsp Low-sugar Teriyaki Sauce
• 1 tsp Sesame seeds

Instructions

1. Cook rice according to package instructions.
2. Pan-fry diced chicken breast on medium-high heat until golden brown.
3. Add broccoli to the pan, cover, and let steam for 3 mins.
4. Stir in teriyaki sauce and let simmer for 1 min.
5. Serve over rice and garnish with sesame seeds.

Ingredients

• 250g 0% Fat Greek Yogurt
• 1/2 Scoop Chocolate Casein Protein
• 15g Dark Chocolate Chips
• 1 packet Stevia

Instructions

1. Place greek yogurt in a bowl.
2. Sift casein protein over the yogurt to avoid clumping.
3. Mix vigorously for 1 minute until a pudding consistency forms.
4. Top with dark chocolate chips.

Ingredients

• 200g Lean Ground Beef (93/7)
• 250g Sweet Potato (diced)
• 1/2 Bell Pepper (diced)
• 1/4 Onion (diced)
• 1 tsp Paprika

Instructions

1. Microwave diced sweet potato for 3 minutes to soften.
2. Brown ground beef in a skillet, then set aside.
3. In the same skillet, cook sweet potato, peppers, and onions until tender.
4. Add beef back in, season with paprika, and serve.

Ingredients

• 4 slices Low-Calorie Bread
• 150g Egg Whites
• 1 tsp Cinnamon
• 1 packet Stevia
• Sugar-Free Syrup (to taste)

Instructions

1. Whisk egg whites, cinnamon, and stevia in a shallow dish.
2. Dip bread slices to coat thoroughly.
3. Cook on a non-stick skillet over medium heat until browned on both sides.
4. Drench in sugar-free syrup.

Ingredients

• 1 can Chunk Light Tuna (in water)
• 1 tbsp Greek Yogurt (0%)
• 1 tbsp Sriracha
• 3 Plain Rice Cakes
• 1 tsp Everything Bagel Seasoning

Instructions

1. Drain tuna completely.
2. Mix tuna, greek yogurt, and sriracha until creamy.
3. Spread tuna mix evenly across the rice cakes.
4. Top with everything bagel seasoning.

Ingredients

• 240g Liquid Egg Whites
• 1/2 cup Diced Bell Peppers
• 1/4 cup Diced Onion
• 30g Reduced-Fat Feta Cheese
• Salt, pepper, and red pepper flakes to taste

Instructions

1. Spray a non-stick skillet with cooking spray over medium heat.
2. Sauté peppers and onion for 3 minutes until softened.
3. Pour in egg whites and scramble gently until just set.
4. Remove from heat, crumble feta on top, and season to taste.

Ingredients

• 170g Salmon Fillet
• 200g Asparagus spears
• 1 tbsp Olive Oil
• 2 Garlic Cloves (minced)
• 1/2 Lemon (sliced)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Arrange asparagus and salmon on a baking sheet.
3. Drizzle with olive oil and minced garlic, season generously.
4. Top salmon with lemon slices.
5. Bake for 18–20 minutes until salmon flakes easily.

Ingredients

• 225g Low-Fat Cottage Cheese (1% or 2%)
• 1/2 cup Sliced Strawberries
• 1 tbsp Honey
• 15g Granola
• 1/2 tsp Vanilla Extract

Instructions

1. Stir vanilla extract into cottage cheese.
2. Spoon into a bowl.
3. Layer strawberries on top.
4. Drizzle with honey and finish with a sprinkle of granola.

Ingredients

• 200g Ground Turkey (93/7)
• 1 cup Kidney Beans (canned, rinsed)
• 1 cup Crushed Tomatoes
• 1/2 Onion (diced)
• 1 tbsp Chili Powder + 1 tsp Cumin

Instructions

1. Brown the ground turkey with the diced onion in a pot.
2. Stir in chili powder and cumin and cook 1 minute until fragrant.
3. Add crushed tomatoes and kidney beans.
4. Simmer uncovered for 20 minutes, stirring occasionally, until thickened.

Ingredients

• 200g Shrimp (peeled, deveined)
• 150g Jasmine Rice (cooked)
• 1.5 cups Frozen Stir-Fry Vegetables
• 2 cloves Garlic (minced)
• 2 tbsp Low-Sodium Soy Sauce

Instructions

1. Sear shrimp in a hot non-stick pan for 2 minutes per side, then set aside.
2. Add garlic and the frozen vegetables; stir-fry until tender-crisp.
3. Return shrimp to the pan and add soy sauce, tossing for 1 minute.
4. Serve over the cooked rice.

Ingredients

• 1 can Tuna (in water, drained)
• 1 large Whole-Wheat Tortilla
• 1/4 Avocado (mashed)
• 1 tbsp Plain Greek Yogurt
• Handful Spinach + squeeze of Lemon

Instructions

1. Mix tuna with Greek yogurt, mashed avocado, and lemon juice.
2. Spread the mixture down the center of the tortilla.
3. Top with spinach.
4. Roll up tightly, slice in half, and serve.

Ingredients

• 1 Scoop Vanilla Whey Protein
• 1/2 cup Oat Flour
• 1 whole Egg + 2 Egg Whites
• 1/2 tsp Baking Powder
• Splash of Almond Milk to thin

Instructions

1. Whisk all ingredients into a smooth, pourable batter.
2. Ladle onto a non-stick skillet over medium heat.
3. Flip when bubbles form on the surface, about 2 minutes.
4. Cook the second side until golden and serve with sugar-free syrup.

Ingredients

• 1 cup Chickpeas (canned, rinsed)
• 2 cups Mixed Salad Greens
• 1 oz Feta Cheese (crumbled)
• 1/2 cup Cherry Tomatoes (halved)
• 1 tbsp Olive Oil + Red Wine Vinegar

Instructions

1. Add greens, chickpeas, and cherry tomatoes to a large bowl.
2. Crumble feta over the top.
3. Whisk olive oil and vinegar, then drizzle over the salad.
4. Toss well and season with black pepper.

Ingredients

• 100g Lean Ground Turkey
• 2 whole Eggs (scrambled)
• 1 large Whole-Wheat Tortilla
• 1 oz Shredded Cheddar
• 2 tbsp Salsa

Instructions

1. Brown the ground turkey in a pan until cooked through.
2. Add the beaten eggs and scramble together until set.
3. Spoon onto the tortilla and top with cheddar and salsa.
4. Fold in the sides, roll up, and sear seam-side down for 1 minute.

Ingredients

• 50g Rolled Oats
• 1 Scoop Vanilla Whey Protein
• 150g Nonfat Greek Yogurt
• 120ml Unsweetened Almond Milk
• 1 tbsp Chia Seeds
• 1/4 cup Blueberries

Instructions

1. Combine oats, whey, chia seeds, yogurt, and almond milk in a jar.
2. Stir well until no dry pockets remain.
3. Seal and refrigerate overnight (at least 6 hours).
4. Top with blueberries before eating.

Ingredients

• 150g Grilled Chicken Breast (diced)
• 100g Brown Rice (cooked)
• 1/2 cup Black Beans (canned, rinsed)
• 1/4 cup Corn
• 1/4 Avocado (sliced)
• 2 tbsp Salsa

Instructions

1. Warm the cooked rice and black beans.
2. Layer rice, beans, corn, and chicken in a bowl.
3. Top with sliced avocado and salsa.
4. Finish with a squeeze of lime and fresh cilantro.

Ingredients

• 150g Salmon Fillet
• 150g Jasmine Rice (cooked)
• 100g Shelled Edamame
• 1 tbsp Low-Sugar Teriyaki Sauce
• 1 tsp Sesame Seeds

Instructions

1. Pan-sear the salmon skin-side down for 4 minutes, then flip and cook 3 more.
2. Steam the edamame until tender, about 3 minutes.
3. Flake the salmon over the warm rice and edamame.
4. Drizzle with teriyaki sauce and scatter sesame seeds on top.

Ingredients

• 150g Cooked Chicken Breast (shredded)
• 1 large Whole-Wheat Tortilla
• 2 tbsp Buffalo Hot Sauce
• 2 tbsp Plain Nonfat Greek Yogurt
• 1 cup Shredded Romaine Lettuce
• 15g Reduced-Fat Blue Cheese Crumbles

Instructions

1. Toss the shredded chicken with buffalo sauce until coated.
2. Spread Greek yogurt down the center of the tortilla.
3. Add the chicken, romaine, and blue cheese crumbles.
4. Roll up tightly, slice in half, and serve.

Ingredients

• 100g Dried Red Lentils
• 1/2 cup Canned Diced Tomatoes
• 120ml Light Coconut Milk
• 2 cups Spinach
• 1 tsp Olive Oil
• 1 tsp Curry Powder + 1/2 tsp Turmeric

Instructions

1. Rinse the lentils, then simmer in 2 cups of water for 12–15 minutes until soft.
2. In a separate pan, warm the olive oil and bloom the curry powder and turmeric.
3. Stir in the tomatoes and coconut milk and simmer for 5 minutes.
4. Fold the spiced sauce and spinach into the lentils until the greens wilt.

Ingredients

• 200g Chicken Breast
• 300g Mixed Vegetables (broccoli, bell pepper, zucchini)
• 150g Baby Potatoes (halved)
• 1 tbsp Olive Oil
• 1 tsp Smoked Paprika + Garlic Powder

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss the chicken, vegetables, and potatoes with olive oil and seasoning.
3. Spread in a single layer on a baking sheet.
4. Roast for 22–25 minutes, until the chicken is cooked through and the potatoes are tender.

Ingredients

• 1 Scoop Vanilla Whey Protein
• 1 medium Banana
• 1 cup Spinach
• 1 tbsp Peanut Butter
• 250ml Unsweetened Almond Milk
• 1 cup Ice

Instructions

1. Add almond milk, spinach, and banana to a blender.
2. Add the whey protein, peanut butter, and ice.
3. Blend on high for 45–60 seconds until smooth.
4. Pour into a glass and serve immediately.

Ingredients

• 200g Nonfat Greek Yogurt
• 1/2 Scoop Vanilla Whey Protein
• 1 tbsp Honey
• 1/2 cup Mixed Berries
• 15g Dark Chocolate Chips

Instructions

1. Stir the whey protein and honey into the Greek yogurt until smooth.
2. Spread the mixture 1/4-inch thick on a parchment-lined tray.
3. Scatter the berries and dark chocolate chips over the top.
4. Freeze for at least 3 hours, then break into shards.

Ingredients

• 3 tbsp Chia Seeds
• 1 Scoop Vanilla Whey Protein
• 200ml Unsweetened Almond Milk
• 100g Nonfat Greek Yogurt
• 1/2 cup Raspberries

Instructions

1. Whisk the whey protein into the almond milk until fully dissolved.
2. Stir in the chia seeds and Greek yogurt.
3. Cover and refrigerate for at least 4 hours or overnight, stirring once after 20 minutes.
4. Top with fresh raspberries before serving.