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High-Protein Recipes

Although it’s customary to include directions with recipes, we wanted to try something bold and offer recipes so easy and intuitive to make, that the directions* are simply not necessary. That being said, we are still here to help if you have questions.

*The more challenging ones provide a link to directions.

All of these recipes serve 4 people (unless otherwise specified).

VEGETARIAN

Pumpkin Spice Protein Pancakes (directions)

Carbs: 65.5 | Fat: 9.5 | Protein: 17 | Calories: 397

*serving is 2 pancakes (4 tbsp of batter = 1 pancake)

  • 2 cup whole wheat flour
  • 6 large organic egg whites
  • ½ cup canned organic pumpkin
  • 4 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tbsp brown sugar
  • 2 cups almond milk
  • 1 tbsp coconut oil
  • 2 tsp vanilla
  • coconut oil for coating the pan

 

Quinoa Egg Salad

Carbs: 25 | Fat: 26.5 | Protein: 27.5 | Calories: 553

  • 4 cups cooked quinoa
  • 10 hard boiled organic large eggs, cubed or sliced
  • 4 tsp minced parsley
  • 2 ounce feta cheese
  • 4 tbsp pumpkin seeds
  • 2 tbsp organic olive oil
  • 3 tsp dijon mustard
  • 1 lemon, squeezed
  • 1 tbsp organic honey
  • flaky sea salt, as needed

 

Couscous and Lentil Salad

Carbs: 126 | Fat: 32 | Protein: 38.5 | Calories: 925

  • 2 cups pearl couscous
  • 2 cups organic green lentils
  • 2 cucumbers
  • 6 tbsp organic olive oil
  • 6 tbsp balsamic vinegar
  • 1 tbsp organic honey
  • 6 ounces feta

 

Quinoa Apple Salad

Carbs: 22.5 | Fat: 12 | Protein: 10.5 | Calories: 204.5

  • 1 cup quinoa, cooked
  • 1 cup edamame
  • 1 green apple, sliced or cubed
  • ½ cucumber, sliced or cubed
  • ¼ cup chopped cilantro
  • 1 lime, squeezed
  • 1 tbsp organic olive oil
  • 4 tbsp pumpkin seeds
  • ½ tsp each of turmeric and paprika
  • flaky sea salt and pepper, as needed

 

Broccoli Barley Bowl

Carbs: 35 | Fat: 15 | Protein: 17.5 | Calories: 301

  • 4 cups organic broccoli, steamed
  • 3 cups barley, cooked
  • ½ cup pumpkin seeds
  • 1½ cup chickpeas, drained and rinsed
  • 1 ounce goat cheese

 

Buffalo Lentil Sandwich

Carbs: 15 | Fat: 6 | Protein: 8.5 | Calories: 262

  • 2 cups cooked lentils
  • 2 large organic eggs, lightly beaten
  • ½ cup ricotta
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, chopped
  • fresh thyme, pinch
  • flaky sea salt and pepper, as needed
  • 2/3 cup breadcrumbs

+Buffalo Sauce

  • ½ cup hot pepper sauce, such as Frank’s RedHot®
  • 1 tbsp white vinegar
  • ¼ tsp Worcestershire sauce
  • ¼ tsp cayenne pepper

 

Chipotle Black Bean, Quinoa, and Egg Skillet

Carbs: 36 | Fat: 19.5 | Protein: 17.5 | Calories: 383.5

  • 4 large organic eggs
  • 2 cups quinoa, cooked
  • 1 cup black beans, drained and rinsed
  • 2 ounce goat cheese
  • 1½ cups spinach
  • ½ cup cilantro
  • 1 coconut oil
  • 5 tsp chipotle powder
  • 1 lime, squeezed
  • ¼ cup water
  • 1 organic avocado, sliced or cubed
  • flaky sea salt, as needed

 

Acorn Squash, Quinoa, and Pomegranate

Carbs: 47 | Fat: 11 | Protein: 11 | Calories: 304.5

  • 1 acorn squash, bake at 400 degrees for 25 min
  • 2 cups of quinoa, cooked
  • ½ cup pomegranate seeds
  • 4 tbsp pumpkin seeds
  • ¼ cup dried cranberries
  • 2 tsp minced fresh parsley
  • 4 tsp raw organic spirulina powder
  • 1 tbsp coconut oil
  • 2 lemons, squeezed
  • ½ tsp each of turmeric, paprika, and garlic powder
  • flaky sea salt, as needed

VEGAN

Kidney Bean and Edamame Salad

Carbs: 162.5 | Fat: 4.5 | Protein: 52.5 | Calories: 861

  • 4 cups kidney beans
  • 1 cup organic edamame
  • 3 large cucumbers
  • 1 lemon, squeezed
  • 1 red pepper, sliced or chopped
  • 1 cup pomegranate seeds
  • flaky sea salt and pepper, as needed
  • dressing of choice, drizzle (raspberry vinaigrette perhaps)

 

Tofu and Spinach Scramble
*Makes only two servings

Carbs: 27.5 | Fat: 14.5 | Protein: 21 | Calories: 317

  • 14-ounce package firm tofu, drained and cut into cubes
  • 1 tbsp coconut oil
  • 6 cups fresh spinach, chopped
  • 1 cup grape tomatoes, halved
  • 1 cup cooked quinoa
  • 1 lemon freshly squeezed
  • 1/2 cup fresh basil, roughly chopped
  • 1 tsp ground turmeric
  • flaky sea salt and freshly ground black pepper, to taste
  • 1/8 tsp ground cayenne pepper, optional

 

Avocado Chickpea Salad

Carbs: 50 | Fat: 9.5 | Protein: 11 | Calories: 317

  • 4 cups shredded lettuce
  • 1 organic avocado, sliced or cubed
  • 1 organic tomato, cubed
  • 1 cup chickpeas, drained and rinsed
  • 1 cup brown rice, cooked
  • 2 cups quinoa, cooked
  • 3 tbsp minced cilantro

 

Butternut Squash Tofu Jambalaya (directions)

Carbs: 53 | Fat: 7.5 | Protein: 17 | Calories: 338

  • 4 cups butternut squash
  • 2 cups of organic firm tofu
  • 1 tbsp coconut oil
  • ½ cup red pepper
  • 1 clove garlic, minced
  • 1 tomato, diced
  • 1 tsp vegan Worcestershire sauce
  • 2 tbsp hot sauce of choice
  • 2 cups brown rice, cooked
  • 2 cups organic vegetable stock (Emeril)
  • 1 cup tomato sauce (Hunts)
  • 1 tsp paprika and oregano
  • 3 tsp cayenne pepper
  • 4 tsp raw organic spirulina powder
  • flaky sea salt and pepper, as needed

 

Black Bean & Quinoa Veggie Burgers (directions)

Carbs: 60.5 | Fat: 16.5 | Protein: 24.5 | Calories: 454

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup dry quinoa
  • 2 tsp coconut oil
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 2 tbsp tomato paste
  • 2/3 cup frozen corn
  • 1/2 cup cilantro, chopped
  • 1 tsp cayenne (as needed, start with 1 tsp)
  • 1 tbsp turmeric
  • 1 tbsp black pepper (add to taste)
  • 2 tsp ground cumin
  • 1/2 cup rolled oats
  • 1/4 cup oat flour
  • 2 tbsp natural almond butter
  • 4 tbsp pumpkin seeds

 

Farro and Banana Breakfast Bowl

Carbs: 78 | Fat: 9.5 | Protein: 10 | Calories: 431

  • 4 cups farro, cooked (Simply Balanced)
  • 2 bananas, sliced
  • ¼ cup pistachios, chopped
  • ½ cup dried cranberries
  • 4 tbsp pumpkin seeds
  • flaky sea salt, as needed
  • organic maple syrup, drizzle (tbsp per serving)

 

Guacamole with Chia Seeds and Spirulina

Carbs: 27 | Fat: 11 | Protein: 8 | Calories: 270

*Serving equals 4oz

  • 3 garlic cloves, finely chopped or blended
  • 2 chiles, finely chopped or blended
  • 3 organic avocados, mashed
  • 3 tbsp fresh cilantro, finely chopped or blended
  • 1 white onion, finely chopped or blended
  • 1 tbsp chia seeds, allow them to expand after mixing by placing the guacamole in the fridge for 15 minutes
  • 2 tsp spirulina
  • 2 limes, squeezed
  • flaky sea salt, as needed

Bean and Soyrizo Tacos

Carbs: 35 | Fat: 10.5 | Protein: 18 | Calories: 241

  • 1/2 tbsp coconut oil
  • 1 jalapeño chile, chopped seeded
  • 12-ounce package soy chorizo (also labeled Soyrizo), casing removed
  • 16-ounce can vegetarian refried black beans
  • 1 cup cooked quinoa
  • 1 cup grape tomatoes, diced
  • Chopped fresh cilantro

*Tortillas of choice