Eating clean with protein heavy recipes can seem daunting, especially if you’ve never done it before! Don’t worry – there are plenty of protein rich recipes that take a reasonable amount of time to make that you will love making and eating. From breakfast to dessert, there’s something for everyone.
Protein Crepes
- ½ cup Egg Whites
- ¾ scoop Whey Protein Powder
- 1 tbsp High Protein Chocolate Almond Butter
- 2 tbsp Mini Marshmallows
- ½ cup sliced strawberries
Mix together egg whites and protein powder and allow to sit. Sweeten with natural sweetener of choice if desired.
Pre-heat non-stick pan over medium heat. Pour ¼ cup of batter into the pan and rotate to coat the bottom of the pan.
Cook approximately 1 to 1 ½ minutes, flip and cook additional 1 to 1 ½ minutes. Repeat with remaining batter.
Fill with nut butter, strawberries, and mini marshmallows.
Simple Greek Yogurt Overnight Oats
- 1 cup Greek yogurt
- ½ cup oats
- Dash of vanilla extract
- Choice of fruit
- 1 scoop whey protein
Combine yogurt, oats, and vanilla and allow to sit in the refrigerator overnight. In the morning, stir in whey protein and your choice of fruit.
Steak & Pasta Salad
- 1lb sirloin tip steak
- 8oz high protein pasta (such as Banza), cooked and drained
- 1 1/3 cup asparagus, cut into pieces (blanched or raw)
- 1 cup cherry tomatoes, sliced
- 4 tbsp balsamic vinegar
- ½ cup goat cheese
- Garlic powder
- Salt & Pepper
Cut steak into thin strips and grill until preferred doneness.
Toss pasta, asparagus, tomato, balsamic, and seasonings together.
Add in steak and goat cheese.
Serve!
Apple Cranberry Chicken Salad
- 12oz chicken breast
- 4 cups salad (spring greens, arugula, or baby spinach are great options)
- 1 apple
- ½ cup walnuts, chopped
- 1 cup dried cranberries
- ¼ cup feta cheese
Bake chicken for 30 minutes at 400 degrees.
Core and chop apples into thin slices. Toss with salad greens, walnuts, feta, and cranberries.
Toss with vinegar and oil or dressing of your choice.
Baked Salmon Pack
- 2 4oz salmon fillets
- 1 tbsp olive oil
- 1 tsp oregano
- 14 asparagus spears
- 4 slices of onion
- 4 slices of lemon
- 1 tsp fresh chopped parsley
- 2 sweet potatoes
- Cinnamon to taste
Preheat oven to 400F.
In a medium bowl, marinate salmon in olive oil and oregano.
Cut a sheet of foil big enough to wrap salmon and asparagus.
Place half the asparagus in each foil wrap, top with onion and lemon, then salmon. Wrap foil up and over the salmon, tucking in the sides first.
Place foil packs on baking sheets and cook for about 20 minutes.
While your foil packs are cooking, poke your sweet potatoes with a fork to allow steam to escape and microwave up to eight minutes. Season with cinnamon.
BBQ Chicken Sweet Potatoes
- 2 sweet potatoes
- 1 lb chicken breasts
- 1/3 cup BBQ sauce
Preheat oven to 425F.
Cut sweet potatoes in half and lay cut side up on baking sheet. Drizzle with olive oil.
Roast 35 minutes until tender.
Cook chicken breast all the way through, allow to cool to the touch and shred with forks or your fingers.
Toss the chicken with the BBQ sauce and heat over medium heat until warmed through.
Top sweet potatoes with chicken and drizzle with extra sauce.
Turkey Chili
- 1 ½ tsp olive oil
- 1lb ground turkey
- 1 onion, chopped
- 2 cups water
- 1 28oz can crushed tomatoes
- 1 16oz can canned kidney beans, drained and rinsed
- 1 tbsp minced garlic
- 2 tbsp chili powder
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground cayenne
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
In a large pot over medium heat, cook the turnkey until browned. Stir in onion and cook until transparent.
Add water first then all additional ingredients and seasonings.
Bring to a boil and reduce to low. Cover and simmer 30 minutes.
Soy Ginger Flank Steak
- ¼ cup soy sauce
- 12 inches of ginger, peeled and grated
- 3 cloves garlic
- 1 tsp sesame oil
- ½ tsp crushed red pepper
- ½ tsp black pepper
- 1 lb flank steak
- Salt to taste
Add all ingredients except steak to a large resealable bag or shallow baking dish and mix.
Add in flank steak and flip to coat. Cover and marinate at least 2 hours or up to 24 in the refrigerator.
Remove steak from the refrigerator and rest for 30 minutes before cooking.
Take steak out of the marinade and season with salt and pepper.
Heat a cast iron pan or grill pan over medium high heat. Add steak and sear for 10 minutes per side for medium.
Let rest at least 5 minutes off the heat before serving.
Birthday Cake Protein Bites
- 1 banana
- 1 cup rolled oats
- ½ cup almond butter
- 2 scoops Confetti or Cake Batter Whey Protein
- 2 tbsp honey
- Milk (or alternative milk), as needed
- ¼ cup chopped almonds
- ¼ cup dark chocolate chips
- Rainbow sprinkles
Mash banana in a large bowl. Add in rolled oats, almond butter, whey, honey, and milk as needed until cookie batter consistency forms.
Stir in chopped almonds, chocolate, and sprinkles.
Form into 10 small protein balls and place in the fridge to set for 10-20 minutes.
Kelsey Xander
