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Easy High Protein tasty Recipes, Oi Noi (2026)

09/01/2026

OMG you guys! This is my current favorite late night treat! I know some of you are going to say - it’s just oatmeal - but it is sooo good. It’s a huge portion and so warm & filling and really satisfies my sweet tooth in the evening.
1/2 cup Quaker minute oats cooked in the microwave for 2 minutes with 1 cup water
(0 points)
1 tsp brown sugar (1 point)
1/2 sliced banana (0 points)
1 tablespoon Lily’s semi sweet chocolate chips (2 points)
1 tablespoon chopped walnuts (2 points)
2 tablespoons PB2 mixed with a little water to make a peanut butter drizzle (1 point)
6 points and so good!

09/01/2026

Protein Lasagna (Low-Carb)
Ingredients
1 lb lean ground turkey
2 cups cottage cheese
Zucchini slices (thin, for “noodles”)
1 cup sugar-free marinara sauce
1 cup shredded mozzarella (optional)
1 tsp Italian seasoning, salt & pepper
Instructions
Cook Meat – Brown turkey in a skillet, season with salt, pepper, and Italian seasoning. Stir in marinara.
Layer – In a baking dish, layer zucchini slices, cottage cheese, turkey sauce, and repeat.
Top – Sprinkle mozzarella on top if using.
Bake – Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Serve – Let it rest 5 minutes, then slice and enjoy.

08/01/2026

Quinoa and Lentil Stuffed Zucchini
These elegant stuffed zucchini boats are packed with a wholesome and savory filling of protein-rich quinoa and lentils, tender vegetables, and aromatic herbs. They make for a perfect vegetarian main course or a substantial side dish.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 30-35 minutes
Ingredients:
2 medium zucchini
1 tablespoon olive oil
½ cup finely chopped onion
2 cloves garlic, minced
½ cup cooked quinoa
½ cup cooked brown or green lentils
½ cup finely diced bell pepper (any color)
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint or dill (optional, but adds great flavor)
¼ cup grated Parmesan cheese or nutritional yeast (for a dairy-free option)
1 tablespoon lemon juice
½ teaspoon dried oregano
Salt and freshly ground black pepper to taste
Optional: 2 tablespoons breadcrumbs for topping
Instructions:
Prepare Zucchini: Preheat your oven to 375°F (190°C). Wash the zucchini and cut them in half lengthwise. Using a spoon, gently scoop out the seeds and some of the flesh, leaving about a ¼-inch border around the edges. Chop the scooped-out zucchini flesh and set aside.
Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic, diced bell pepper, and the chopped zucchini flesh. Sauté for another 5-7 minutes until the vegetables are tender.
Prepare Filling: In a large bowl, combine the cooked quinoa, cooked lentils, sautéed vegetables, fresh parsley, mint/dill (if using), Parmesan cheese/nutritional yeast, lemon juice, dried oregano, salt, and pepper. Mix well to combine all ingredients evenly.
Stuff Zucchini: Place the hollowed-out zucchini halves on a baking sheet. Divide the quinoa and lentil mixture evenly among the zucchini boats, mounding it slightly.
Bake: If desired, sprinkle the tops with breadcrumbs for a crispy topping. Bake for 30-35 minutes, or until the zucchini is tender and the filling is heated through and lightly golden on top.
Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with extra fresh herbs if desired.
Nutritional Information (per serving, estimated):
Calories: Approximately 250-300
Protein: 12-15g
Fat: 8-10g
Carbohydrates: 35-40g
Fiber: 8-10g
(Note: Nutritional values can vary based on the exact size of zucchini, amount of cheese, and other optional ingredients.)
Enjoy your delicious and wholesome Quinoa and Lentil Stuffed Zucchini!

08/01/2026

Low-Carb Cheesecake Bars
Indulge your sweet tooth without the carb guilt with these delicious low-carb cheesecake bars! Featuring a tender almond flour crust and a rich, creamy, and tangy cheesecake filling, these bars are perfect for a healthier dessert or snack.
Yields: 12-16 bars Prep time: 20 minutes Cook time: 30-35 minutes Chill time: At least 3 hours, or overnight
Ingredients:
For the Crust:
1 ½ cups almond flour
¼ cup granulated erythritol (or other low-carb sweetener equivalent to ¼ cup sugar)
½ teaspoon ground cinnamon (optional)
¼ cup unsalted butter, melted
For the Filling:
2 (8-ounce) blocks cream cheese, softened (full-fat recommended)
½ cup granulated erythritol (or other low-carb sweetener equivalent to ½ cup sugar)
2 large eggs
¼ cup sour cream (full-fat recommended)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Optional Toppings: Fresh berries, sugar-free chocolate sauce, a dollop of sugar-free whipped cream.
Instructions:
Prepare Crust: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
In a medium bowl, combine the almond flour, erythritol, and cinnamon (if using). Pour in the melted butter and mix until well combined and crumbly.
Press the mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Prepare Filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy (about 2-3 minutes).
Add the erythritol and beat until well combined, scraping down the sides of the bowl.
Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
Stir in the sour cream, lemon juice, and vanilla extract until just incorporated.
Assemble & Bake: Pour the cheesecake filling over the partially baked crust in the prepared pan.
Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
Cool & Chill: Turn off the oven, crack the oven door slightly, and let the cheesecake bars cool in the oven for about 30 minutes. This helps prevent cracking.
Remove from the oven and let cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 3 hours, or preferably overnight, to allow them to firm up properly.
Slice & Serve: Once thoroughly chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 12-16 bars. Serve plain or with optional toppings.
Nutrition Information (Estimated per bar, based on 16 bars, using full-fat ingredients and erythritol):
Calories: Approximately 180-210 kcal
Protein: 5-7g
Fat: 17-20g (of which Saturated Fat: 8-10g)
Net Carbohydrates: 2-3g (Total Carbs: 4-5g, Fiber: 1-2g, Erythritol not counted as net carb)
Sugars: 1-2g (from dairy)

08/01/2026

Lemon Herb Roasted Chicken with Asparagus
This one-pan meal is the perfect solution for a healthy and delicious weeknight dinner. Tender, juicy chicken and crisp-tender asparagus are roasted together with a bright and savory blend of lemon, garlic, and fresh herbs. The simplicity of this recipe makes it a go-to for busy evenings, with minimal prep and easy cleanup.
Yields: 4 servings Prep time: 15 minutes Cook time: 25-35 minutes
Ingredients
1½ lbs boneless, skinless chicken breasts or bone-in, skin-on chicken thighs
1 bunch (about 1 lb) asparagus, tough ends trimmed
1 large lemon, half thinly sliced, half juiced
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp salt, or to taste
½ tsp black pepper, or to taste
Optional: a few lemon slices for garnish
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Prepare the Chicken and Marinade: Pat the chicken pieces dry with a paper towel. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and pepper. Add the juice from half of the lemon and whisk to combine.
Coat the Chicken and Asparagus: Place the chicken on one side of the prepared baking sheet. Drizzle half of the lemon-herb mixture over the chicken, making sure to coat both sides. Use your hands or tongs to toss the chicken in the mixture. Place the trimmed asparagus on the other side of the baking sheet and drizzle the remaining lemon-herb mixture over it, tossing to coat evenly.
Arrange the Pan: Arrange the chicken in a single layer, ensuring the pieces are not touching. Spread the asparagus out evenly on the other side of the pan. Tuck the thin lemon slices from the remaining half of the lemon around the chicken and asparagus.
Roast: Place the baking sheet in the preheated oven.
If using chicken breasts, roast for 15 minutes.
If using bone-in, skin-on chicken thighs, roast for 20-25 minutes.
Finish Cooking: Remove the pan from the oven. Gently toss the asparagus to ensure even cooking. Return the pan to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through and the asparagus is crisp-tender. The chicken should have an internal temperature of 165°F (74°C) at its thickest part.
Serve: Remove the pan from the oven and let the chicken rest for a few minutes before serving. Squeeze the roasted lemon slices over the chicken and asparagus for an extra burst of flavor. Serve immediately.
Tips and Variations
Herbs: No fresh herbs? Use 1 teaspoon of dried herbs instead (such as Italian seasoning).
Other Vegetables: This recipe is highly versatile. Feel free to add other quick-roasting vegetables like cherry tomatoes, bell peppers, or broccoli. Toss them in the lemon-herb mixture with the asparagus.
For a Thigh-and-Veggie Blend: If you prefer your asparagus more well-done, you can add it to the pan at the beginning of the cook time with the chicken thighs.
Check for Doneness: A meat thermometer is the best way to ensure your chicken is perfectly cooked and not overdone.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or the microwave.

08/01/2026

Creamy Garlic Dill Salmon (Low-Carb & Diabetic-Friendly)
Keto | High-Protein | Gluten-Free | Blood Sugar Friendly
Ingredients (Serves 2):
2 salmon fillets (150–180g each)
2 tbsp olive oil or butter
2 tbsp Greek yogurt or heavy cream
1 garlic clove, minced
1 tsp Dijon mustard (optional)
Fresh dill, chopped
Lemon slices
Salt & pepper to taste
Optional topping: almond flour + grated Parmesan for crunch
Instructions:
Sear salmon in olive oil until golden (about 4 min per side).
In the same pan, sauté garlic, add yogurt/cream, mustard, dill, salt, and pepper. Simmer gently.
Pour sauce over the cooked salmon.
Optional: sprinkle with almond flour + Parmesan and broil for 2–3 min.
Garnish with lemon and serve with steamed veggies like asparagus and carrots
Nutrition (Per Serving):
Calories: ~340 kcal
Protein: 32g
Carbs: 2g
Fat: 22g
Sugar: 0g

08/01/2026

Chocolate Peanut Butter Protein Shake Recipe
High-Protein | Low-Fat | No Added Sugar | Quick & Easy
Ingredients (1 Serving)
1 carton (11 fl oz / 325 ml) Premier Protein Chocolate Shake (30g protein)
2 tablespoons PB2 Powdered Peanut Butter (approx. 12g)
1 cup ice cubes (about 8–10 standard cubes)
Optional:
¼ teaspoon vanilla extract (for enhanced flavor)
1–2 teaspoons cocoa powder (for richer chocolate taste)
½ banana (for natural sweetness and creaminess)
Pinch of salt (enhances flavor balance)
Instructions
Prepare your blender
Add ice to the blender first – this helps with even blending and chill factor.
Add liquid base
Pour in 1 full carton of the chocolate Premier Protein Shake.
Add peanut butter powder
Scoop in 2 tablespoons of PB2 (levelled off). This adds peanut flavor without the fat of traditional peanut butter.
Blend it up
Blend on high for about 30–45 seconds until smooth and creamy. Make sure there are no ice chunks remaining.
Taste and adjust
Taste and optionally add cocoa powder, banana, or vanilla for more depth of flavor. Blend again briefly if needed.
Serve immediately
Pour into a tall glass or insulated tumbler. Enjoy it cold – it’s like drinking a peanut butter cup milkshake!
Prep & Cook Time
Prep time: 2 minutes
Blend time: 1 minute
Total time: 3 minutes
Difficulty Level
Super Easy – No cooking required, just measure and blend.
Serving Size
Makes 1 large shake (approx. 12–14 oz) – perfect for one person.
Optional Variations & Substitutions
Ingredient Substitute Ideas
PB2 Any powdered peanut butter brand, or 1 tbsp natural peanut butter (adds fat)
Premier Protein Fairlife Core Power, Orgain, or homemade protein shake (chocolate flavor)
Ice Frozen banana slices (for a creamier, thicker texture)
Chocolate flavor Add cocoa powder or chocolate extract for a deeper flavor
Nutritional Overview (approximate)
Nutrient Amount
Calories ~190–210 kcal
Protein ~35g
Carbohydrates ~9g
Sugars ~2g
Fat ~3g
Fiber ~2g
WW Points ~3 points (check with your tracker)
Low in sugar and fat, high in protein – ideal for recovery or meal replacement.
Chef’s Tips
Use crushed ice for a smoother texture.
For a frosty shake, freeze the protein shake into ice cubes beforehand!
Want extra creaminess? Add 1–2 tablespoons of plain Greek yogurt.
If you're blending for meal prep, store it in a shaker bottle and shake before drinking.

08/01/2026

Breakfast prepped and ready for the week ahead. Only one point with 15 grams of protein, super quick, very filling, and super yummy!
I mix 8 eggs, half a cup of fat free cottage cheese, salt, pepper and garlic powder (about a half teaspoon of each) in my ninja blender until there are no curds. I spray my pan and add all the zero point veggies I want to my muffin tins (spinach, onions, micro greens, sweet peppers, etc.) add my meat (I use the Canadian bacon and Jones chicken sausage - 4 points total). Fill muffin tin with egg mixture, top with a little fat free mozzarella or other light cheese and bake for 20 minutes at 350 degrees.

08/01/2026

60 Days on a Strict Carnivore Diet: My Experience
•The First 3 Weeks: It sucks. You’ll feel tired, weak, and I even had moments where I thought I was going to faint. But then, everything flips to the complete opposite. You’ll become active, well-rested, and have energetic days.
•Weight Loss: I lost 13 kg (around 28.7 lbs) in 2 months. I’m on a stricter version of the diet: I eat only meat, eggs, and cheese. I drink coffee and also have zero-calorie cola. For me, that’s a compromise. If I crave a snack at night, I always grab a zero cola. I couldn’t give it up, and honestly, I don’t want to, nor will I.
•Eating Routine: I eat whenever I feel like it and as much as I want.
•Digestion: This is a bit tricky for me. Since I don’t eat much animal fat and use butter for everything, digestion is slower. This week, I’m going to try magnesium citrate and hope it helps.
•What I Love About This Diet: The toxic cravings for junk food are completely gone. No diet has ever done this for me. I don’t feel hungry anymore, my blood sugar isn’t spiking and dropping, and I can really feel the difference.
Now, I’m confident I can easily stick with this for a year. Steak is the ultimate hack—I don’t know why, but I just can’t get bored of it. I eat it every night.
These are just simple observations I wanted to share, especially for beginners. Good luck!

08/01/2026

Fast food who? This homemade McGriddle is NEXT LEVEL
Ingredients List
2 cups protein pancake mix (Kodiak Cakes or similar)
4 turkey sausage patties (or lean pork sausage)
4 eggs (or 6 egg whites for leaner option)
4 slices reduced-fat American or cheddar cheese
2 tbsp sugar-free maple syrup (plus more for serving)
Cooking spray or butter for skillet
Instructions
Cook Pancakes: Prepare pancake mix and cook 8 small, round pancakes (about sausage-sized). Drizzle each with a touch of maple syrup while cooking for flavor infusion.
Make Sausage: Cook patties in a skillet until browned and cooked through.
Cook Eggs: Scramble or make folded omelet-style eggs to fit sandwich size.
Assemble Sandwiches: Stack one pancake → cheese → sausage → egg → pancake.
Serve: Eat hot with syrup or wrap individually for meal prep.
Nutritional Info (per sandwich, approx.)
Calories: ~340
Protein: 30g
Carbs: 28g
Fat: 12g
Variations & Tips
Keto Version: Almond flour pancakes + sugar-free syrup.
Extra Protein: Add an extra egg white layer or swap cheese for cottage cheese pancake batter.
Meal Prep: Freeze individually wrapped, reheat in oven or air fryer.

08/01/2026

RIBEYE STEAK WITH FRENCH ONIONS AND FRENCH FRIES
Ingredients:
For the Ribeye Steak:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and pepper to taste
2 cloves garlic, crushed
2 sprigs fresh thyme
2 tablespoons unsalted butter
For the French Onions:
2 large onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
1/4 cup beef broth
Salt and pepper to taste
For the French Fries:
4 large russet potatoes, peeled and cut into fries
3 tablespoons vegetable oil
Salt to taste
Fresh parsley, chopped (for garnish)
Directions:
Step 1: Prepare the French Fries
Preheat your oven to 425°F (220°C). Toss the cut potatoes with vegetable oil and spread them in a single layer on a baking sheet. Bake for 25-30 minutes, turning occasionally, until golden brown and crispy. Season with salt and garnish with chopped fresh parsley.
Step 2: Caramelize the Onions
While the fries are baking, heat the butter and olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20 minutes. Sprinkle with sugar and continue to cook for another 5 minutes. Add the beef broth and cook until the liquid is absorbed, about 5 more minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Step 3: Cook the Ribeye Steaks
Pat the ribeye steaks dry with paper towels and season generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer if desired. During the last minute of cooking, add the crushed garlic, fresh thyme, and butter to the skillet. Baste the steaks with the melted butter and aromatics. Remove the steaks from the skillet and let them rest for 5 minutes before

08/01/2026

Wild Salmon with Lemon Garlic Honey Butter
Ingredients
For the Salmon:
4 wild salmon fillets (6 oz each)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/2 teaspoon smoked paprika
For the Lemon Garlic Honey Butter:
3 tablespoons unsalted butter
2 garlic cloves, minced
3 tablespoons honey
Juice of 1 lemon (plus zest, if desired)
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
For Garnish:
Lemon slices
Fresh parsley sprigs
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Salmon:
Pat the salmon fillets dry with paper towels.
Rub the salmon with olive oil, then season with salt, pepper, and smoked paprika on all sides. Place the fillets skin-side down on the prepared baking sheet.
3. Make the Lemon Garlic Honey Butter:
In a small saucepan, melt the butter over medium heat.
Add the minced garlic and sauté until fragrant (about 1 minute).
Stir in honey, lemon juice, Dijon mustard, and parsley. Cook for another minute, then remove from heat.
4. Brush the Salmon:
Generously brush the salmon fillets with the prepared lemon garlic honey butter. Reserve some for drizzling later.
5. Bake the Salmon:
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. (Internal temperature should reach 145°F/63°C.)
6. Broil for a Golden Finish (Optional):
For extra caramelization, broil the salmon on high for 1-2 minutes until the edges are slightly golden.
7. Serve:
Transfer the salmon to a serving plate. Drizzle with the remaining lemon garlic honey butter and garnish with lemon slices and fresh parsley.
Enjoy!
This dish offers the perfect balance of savory, tangy, and sweet flavors, with the tender wild salmon soaking up the luscious honey butter glaze. Serve with roasted veggies, steamed asparagus, or fluffy rice for a complete meal!

Easy High Protein tasty Recipes

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