Protein Protein & PROTEIN! 3 Delicious Recipes

To have a healthy body, and especially musculoskeletal system we need ample amounts of protein every day.

Here are some quick and tasty recipes that will help you enjoy high protein meals.

 

Brain-Boosting Superfood Yogurt Bowl

Ingredients

• 1 scoop PurePaleo Complete Chocolate Protein powder
• 1 cup  plain Greek yogurt (or dairy-free yogurt)
• 1 tablespoon raw almond or peanut butter
• 1 tablespoon sliced almonds or walnuts
• 1 tablespoon frozen blueberries
• 1 tablespoon pumpkin seeds
• Pinch of ground cinnamon

Method

1 Pour 1 scoop of protein powder into a bowl with Greek yogurt.

2 Stir until combined, and avoid overmixing.

3 To serve, top with each of the toppings.

 

Meatball Spaghetti Squash

2 servings - 48g of protein per serving

Ingredients

• 1 lb Extra Lean Ground Beef 
• 1/4 Yellow Onion (small, finely diced) 
• 1 Garlic (clove, minced) 
• 1 tsp Dried Basil 
• 1 tsp Dried Thyme 
• 1/4 tsp Sea Salt 
• 1 Spaghetti Squash (medium, halved lengthwise, seeds removed) 
• 1/3 cup Tomato Sauce 

Directions

1. Preheat the oven to 425ºF (220ºC). Line two baking sheets with parchment paper. 
2. In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets. 
3. On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through). 
4. Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat. 
5. When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce. Enjoy! 

Notes

• Leftovers: Refrigerate in an airtight container for up to three days.
• More Flavor: Add dried oregano, dried rosemary, dried parsley, Worcestershire to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.

Deconstructed Beef Fajita Bowls 

4 servings | 35 minutes

Ingredients

• 1 1/2 lbs Flank (or any) Steak
• 3 tbsps Avocado Oil (divided)
• 2 tbsps Coconut Aminos or GF soy sauce
• 3 tbsps Lime Juice
• 2 tbsps Taco Seasoning
• 2 tbsps Cilantro (finely chopped)
• 1 Yellow Bell Pepper (large, sliced)
• 1 Red Bell Pepper (large, sliced)
• 1 Yellow Onion (medium, sliced)
• 2 heads Romaine Hearts (chopped)

Directions

1. In a large bowl, add the flank steak, 3/4 of the oil, coconut aminos, lime juice, taco seasoning, and cilantro. Mix to combine and coat the flank steak. Set aside to marinate. 
2. Heat the remaining oil in a large cast-iron skillet over medium heat. Add the peppers and onions. Sauté for five to six minutes or until softened and cooked to your liking. Remove from the pan and set aside. 
3. To the same skillet, add the flank steak, shaking off any excess marinade. Cook for five to six minutes per side or until cooked to your desired doneness. This will depend on the thickness of the steak. Let it rest for five to ten minutes. 
4. Thinly slice the flank steak against the grain. To assemble, divide the vegetables, flank steak, and lettuce into bowls. Enjoy!