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Protein Crepes

Instructions:

  1. In a bowl, combine all ingredients including one scoop of MaxWell Nutrition’s Whey Isolate Vanilla or Multi-Sourced Vegan Protein and mix well.
  2. Heat a pan and grease with some coconut oil. Pour batter into skillet and move it around so it spreads out thin.
  3. Once the batter starts slightly bubbling, flip the crepe and cook on the other side for another minute. Transfer on a plate and repeat the process until you use up all the batter.
  4. Stuff with your favorite toppings and serve.

Macronutrients per Serving:

Calories: 151

Protein: 10g

Carbs: 12g

Fat: 7g

 

For More Low Carb Recipes Click Here!

Breakfast Turkey Burger

Instructions:

  1. Season the ground turkey with herbs and salt and pepper, then form three burgers.  Heat ½ of coconut oil in a pan and cook the burgers for about 10 minutes turning half way, until browned and cooked throughout.
  2. In the meantime, prepare the avocado mash. Remove the pit and scoop out the avocado flesh into a bowl. Mash it with a fork and mix with the lime juice.
  3. Lastly, fry up the eggs using the remaining coconut oil.
  4. Stack it all up by adding mashed avocado on top of the burger and then the fried egg. Serve on a bed of salad leaves.

Macronutrients per Serving:

Calories: 310

Protein: 32g

Carbs: 5g

Fat: 18g

 

For More Low Carb Recipes Click Here!

Want to see more High Protein Recipes? Click Here!

Steak & Black Bean Tacos

Instructions:

  1. Preheat the oven to 360°F (180°C).
  2. Mix 2 teaspoons of the spices with 1 tablespoon of oil and rub the steaks with it.
  3. Heat a dry frying pan and fry the steaks for about 4 minutes (or adjust time to cook to your liking), turning halfway. Place the steaks on a plate, cover with foil and leave to rest for 10 minutes.
  4. In the mean time, heat the remaining oil in a frying pan and cook the peppers with the rest of the spices for 5 minutes on medium heat. Add the beans and heat for another 1 minute. Season with salt and pepper to taste.
  5. Heat the taco shells in the oven according to the instructions on the package.
  6. Meanwhile, cut the avocado in half, remove the stone and scoop out the flesh with a spoon, then cut it into strips.
  7. Cut the cooked steaks into thin strips. Fill the tacos with the lettuce, steak strips, peppers, avocado and top with Greek yogurt and a squeeze of lime.

Macronutrients per Serving:

Calories: 495

Protein: 27g

Carbs: 27g

Fat: 31g

Want to see more High Protein Recipes? Click Here!

Mexican Wraps With Grilled Chicken & Avocado

Instructions:

  1. Rub the chicken breasts with the oil and the Taco Seasoning. Season with salt if necessary.
  2. Heat the pan and cook the chicken for about 8 minutes, until golden brown and cooked throughout.
  3. In the meantime, cut the avocado in half, remove the pit, scoop out the flesh and chop it. Rinse and drain the corn and beans. Mix the yogurt with the lime zest and juice, then season with pepper and salt.
  4. Cut the cooked chicken into strips. Divide the lettuce, avocado, corn, beans, chicken strips, yogurt and Tabasco over the wraps. Fold the outside of the tortillas inwards and roll up. Halve the wraps and serve.

Macronutrients per Serving:

Calories: 576

Protein: 36g

Carbs: 38g

Fat: 20g

Want to see more High Protein Recipes? Click Here!

Warm Salmon & Quinoa Salad

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In the meantime, cut the peppers into strips. Heat the oil in a pan on medium heat and stir fry the pepper for 5 minutes.
  3. Place the salmon on a tray covered with baking paper, season with spices and cook in the oven for 10 minutes.
  4. Place sugar snaps in a colander and pour over the boiling water. Then add the sugar snaps and quinoa to the peppers and heat up for 4 minutes on medium heat.
  5. Chop parsley and chives and mix into the quinoa. Serve as a side with the salmon.

Macronutrients per Serving:

Calories: 414

Protein: 28g

Carbs: 17g

Fat: 26g

 

Want to see more High Protein Recipes? Click Here!

Homemade Quinoa Chicken Nuggets

Instructions:

  1. Set oven to 350°F (180°C). Prepare a baking tray covered with baking paper and evenly spread out the cooked quinoa. Bake for around 20-25 minutes, checking often and stirring to avoid burning. Once quinoa is crispy, set aside to cool.
  2. Increase the oven temperature to 390°F (200°C).
  3. Whisk the egg in a bowl together with the Parmesan and herbs. Prepare a separate plate with the quinoa. Dip the chicken chunks first in the egg, then coat with the quinoa.
  4. Place the chicken nuggets on a baking tray covered with baking paper and bake for about 15-20 minutes, until chicken is cooked through.

Macronutrients per Serving:

Calories: 224

Protein: 33g

Carbs: 10g

Fat: 6g

Want to see more High Protein Recipes? Click Here!

 

Grilled Lemon Chicken Salad

Instructions:

  1. Heat oven to 400°F (200°C).
  2. Grate lemon rinds to equal 2 teaspoons, then halve the lemons and set aside. Combine lemon peel, oregano, oil, and garlic in a large bowl. Add chicken, season with salt and pepper and toss to cover.
  3. Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 minutes, until the chicken is cooked through and browned. Wait until slightly cooled then chop the chicken.
  4. Heat the avocado oil in a small pan over medium heat and cook the asparagus and green onions for 3 to 4 minutes or until tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  5. Divide the arugula over plates and top with asparagus and green onions. Drizzle with white wine vinegar and season with salt and pepper. Serve with chicken and lemon halves.

Macronutrients per Serving:

  • Calories: 242
  • Protein: 38g
  • Carbs: 2g
  • Fat: 8g

Cucumber, Avocado & Chicken Salad

Instructions

  1. Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.
  2. Season the chicken fillets with salt and rub with olive oil. Heat a dry pan and fry the chicken for 5 minutes on each side.
  3. In the meantime, mix the mustard and honey. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other side. Once cooked, cool slightly and chop.
  4. Cut the avocado flesh into cubes, and drizzle with lemon juice. Peel and slice the cucumber.
  5. Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.
  6. Top salads with the chopped chicken, avocado, cucumber, and walnuts. Pour over the garlic sauce, and serve.

Macronutrients per Serving

Calories: 312

Protein: 21g

Carbs: 12g

Fat: 20g

 

For More Low Carb Recipes Click Here!

Egg Broccoli & Ham Muffins

Instructions

  1. Preheat the oven to 360°F (180°C).
  2. Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces.
  3. Beat the eggs in a medium size bowl, add the minced garlic and season with salt, pepper, and chili flakes.
  4. Grease a 6-mold muffin tray with oil or butter, and fill the molds with evenly divided broccoli, ham, and grated cheese.
  5. Bake in the oven for 10-15 minutes, or until eggs have set.

Vegetarian Option: Replace the ham with feta cheese, goat cheese or your favorite vegetables.

Macronutrients per Serving

Calories: 180

Protein: 11g

Carbs: 4g

Fat: 7g

 

For More Low Carb Recipes Click Here!

Zesty Turkey Meatballs With Couscous Salad

Instructions

  1. Heat 1 tbsp. of oil in a frying pan over medium heat, and sauté onion for 5 minutes. Add in the chilies and garlic, then continue for another 1 minute. Transfer to a bowl, and leave to cool for 5 minutes.
  2. Next, add the ground turkey, half the mint, half the lemon zest and 1 tbsp. of dry couscous into the bowl. Season with salt and pepper, mix well and shape into 16 meatballs. Pop them in the freezer for 15 minutes.
  3. In the meantime, put the couscous in a bowl with the remaining lemon zest. Pour over the hot stock, cover and set aside for 15 minutes.
  4. Blanche the peas in a pot for 2 minutes. Drain and set aside.
  5. Make the sauce by mixing the yogurt, minced garlic, the remaining mint and half the lemon juice. Season with salt and pepper then set aside.
  6. Fluff up the couscous with a fork, and mix in the remaining lemon juice, peas, and sliced radishes. Season to taste.
  7. Heat the remaining 1 tbsp. of oil in a frying pan over medium heat. Fry the meatballs for 10 minutes, turning regularly until browned. Cover with a lid and cook for 5 more minutes on low heat, until thoroughly cooked.
  8. Serve with the couscous salad and yogurt.

Macronutrients per Serving

Calories: 429

Protein: 42g

Carbs: 52g

Fats: 8g

 

Want to see more High Protein Recipes? Click Here!

Creamy Chicken, Mushroom & Tomato Pasta

Instructions

  1. Cook the pasta according to the instructions on the packaging.
  2. Chop the chicken fillet, season with salt and pepper and dredge with flour.
  3. Heat oil in a large pan and cook chicken over medium heat, then season with oregano. Once the chicken is cooked, remove from the pan and set aside.
  4. In the same pan, sauté the onion and sliced ​​garlic. Next, add sliced ​​mushrooms and cook for 5-7 minutes until soft and tender. Add chopped tomatoes and cook for another minute.
  5. Place the cooked chicken back into the pan, and add in the cream and spinach. Bring to a boil and cook until spinach has wilted — season to taste with salt and pepper.
  6. Add the cooked pasta. Stir well and serve.

Macronutrients per Serving:

Calories: 385

Protein: 35g

Carbs: 26g

Fat: 14g

Want to see more High Protein Recipes? Click Here!

Slow Cooker Chicken Fajitas

Instructions:

1.Place half of the sliced peppers and onion in the slow cooker. Layer the chicken and coat with honey, olive oil, lime juice, all the seasonings and chopped tomatoes.
2.Lastly, add the remaining peppers and onions and. cook for 4 hours on high.
3.Remove the chicken and shred it with a fork, then return it in in the slow-cooker. Mix well and cook for another 10 mins. on low.
4.Assemble fajitas and enjoy

Macronutrients per Servings:

Calories: 183

Protein: 28g

Carbs: 12g

Fat: 3g

Want to see more High Protein Recipes? Click Here!

Baked Salmon With Zoodles & Quinoa

Instructions

  1. Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour.
  2. While the salmon is marinating, cook the quinoa and spiralize the zucchini (or you can buy pre-made zoodles).
  3. Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens (about 3-4 minutes). Towards the end add the chopped tomatoes, and season with salt and pepper, to taste. (For added flavor, use the olive oil from the jar of Sundered Tomatoes as your oil)
  4. Heat the oven to 480°F (250°C) and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.
  5. Remove the salmon from the oven to rest for a moment. In the meantime, pour in the salmon juices into the quinoa, and mix well.
  6. Divide the quinoa and zoodles between two plates, then place the salmon on top. Sprinkle with chili flakes to serve.

Macronutrients per Servings

Calories: 487

Protein: 38g

Carbs: 19g

Fat: 28g

 

Want to see more High Protein Recipes? Click Here!

Spanish Zucchini Tortilla

Instructions:

  1. Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.
  2. In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
  3. Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
  4. After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.

Macronutrients per single serving:

Calories: 370

Protein: 21g

Carbs: 22g

Fat: 22g

 

Want to see more High Protein Recipes? Click Here!

Zucchini Fries

Instructions

  1. Preheat oven to 430°F (220°C). Cut zucchini into fry-like pieces.
  2. Crack the egg into a bowl and whisk with the milk. Season with salt, pepper, add the crushed garlic, oregano, and thyme. Mix well.
  3. On a separate plate, have your breadcrumbs ready.
  4. Grease a large baking tray with 1 tbsp. of olive oil.
  5. Dip the zucchini in the egg, then roll in the breadcrumbs and place on the baking tray. Place the tray in the preheated oven and bake for 15 minutes. Turn the fries 2-3 times during this time, drizzling them with the remaining 2 tbsp. of olive oil.
  6. Season with salt and serve.

 

Macronutrients per Serving

Calories: 177

Protein: 5g

Carbs: 14g

Fat: 12g

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