Tag

High-protein recipes

Thirty grams of protein or more per serving, without a protein powder in sight. Meat, fish, eggs, beans, and dairy doing their actual job.

All ⏱Under 30 min ⏱Under 60 min

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🇺🇸USAAdvanced

Meat Dishes

Sweet & Spicy Garlic Bowl

Sweet potato with paprika and cinnamon, ground turkey with garlic and warm spices, cottage cheese, avocado, and garlic hot honey. Garlic appears three times here — in the sweet potato seasoning, in the turkey, and in the honey drizzle. That repetition is intentional.

35 min505 kcal4 serves

💪High protein🌾Gluten-free🌶️Spicy

★4.5

🇨🇳ChinaAdvanced

Meat Dishes

Sweet and Sour Pork

A Cantonese classic — crispy cornstarch-coated pork pieces stir-fried with bell pepper, onion, carrot, and optional pineapple in a glossy tangy-sweet sauce of vinegar, ketchup, sugar, and soy sauce. The secret is high heat, small batches, and not overcrowding the wok.

65 min480 kcal4 serves

🌶️Spicy💪High protein

★4.5

🇱🇧LebanonMedium

Salads

Tabbouleh

Tabbouleh is a Lebanese herb salad — not, as many Western recipes would have it, a grain salad with herbs in it. The correct ratio is roughly four parts chopped parsley to one part bulgur by volume. The bulgur is present for texture and a gentle nuttiness, but the parsley is the point: the salad should be intensely green, assertively flavoured, and taste like fresh herbs dressed with lemon rather than wheat dressed with garnish. Fine bulgur (#1) soaks directly in the lemon-olive oil dressing without any cooking, which keeps the texture light. The tomatoes are salted and drained before going in so they don't flood the salad with watery juice. Everything is finely chopped by hand — a knife, not a food processor, which turns the parsley to paste.

30 min165 kcal4 serves

🌿Vegetarian🌱Vegan⚡Quick

★4.8

🇮🇳IndiaMedium

Meat Dishes

Tandoori Chicken

Bone-in chicken thighs and drumsticks scored deeply, marinated overnight in spiced yogurt, then cooked at high heat until the outside chars and the inside stays completely juicy. No sauce, no gravy — just the marinade working directly against the heat. The red-orange color comes from Kashmiri chilli powder, the flavor from ginger, garlic, garam masala, and kasuri methi. This is the dish that butter chicken and tikka masala are built on top of. On its own it's simpler and better. Serve with pickled onion, lime wedges, and mint chutney.

50 min340 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.8

🇺🇸USAAdvanced

Meat Dishes

Tex-Mex Cottage Cheese Bowl

Taco-seasoned ground beef or turkey, roasted sweet potato, black beans, cottage cheese, avocado, salsa, and hot honey. The black beans are not decoration — they add serious fiber and protein while absorbing the taco-spiced meat juices. This bowl keeps you full longer than most.

35 min520 kcal4 serves

💪High protein🌾Gluten-free

★4.5

🇺🇸USAAdvanced

Meat Dishes

Texas Smoked Brisket

Texas smoked brisket is the most technically demanding and most celebrated dish in American barbecue. A whole packer brisket — the entire chest muscle of the steer, comprising two overlapping muscles (the lean flat and the fatty point) — is seasoned with only coarse salt and cracked black pepper (the Dalmatian rub), smoked over post oak at 225°F (107°C) for 12 to 16 hours, wrapped in pink butcher paper when the bark is set, and rested for a minimum of two hours before slicing. What separates Texas brisket from all other regional styles is its radical simplicity: no sugar in the rub (sugar burns over long cooks), no sauce (the bark carries all the flavor), no foil (butcher paper preserves the bark while allowing moisture to breathe). The result — when done correctly — is a brisket with a jet-black bark, a visible smoke ring beneath, and meat that is simultaneously deeply smoky, heavily rendered with melted intramuscular fat, and yielding enough that a probe thermometer slides in with the resistance of room-temperature butter.

960 min480 kcal12 serves

🌾Gluten-free💪High protein

★4.8

🇹🇭ThailandMedium

Meat Dishes

Thai Green Curry (Gaeng Keow Wan)

Gaeng keow wan (แกงเขียวหวาน) — literally 'sweet green curry' — is the most popular curry in Thailand, served everywhere from street stalls to fine restaurants. The green color comes from fresh green chillies in the paste; the 'sweet' in the name refers not to sugar but to the soft pastel shade of green. A quick-fried green curry paste forms the base, bloomed in the thick cream from coconut milk before the liquid is added. The balance is non-negotiable: spicy from the paste, rich from the coconut, salty from fish sauce, and a back note of sweetness from palm sugar. Thai basil and kaffir lime leaves are the aromatics that make it unmistakably Thai. Serve with jasmine rice and nothing else.

35 min420 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.4

🇹🇭ThailandMedium

Meat Dishes

Thai Red Curry (Gaeng Phet)

Gaeng Phet (แกงเผ็ด) — 'spicy curry' — is Thailand's most ubiquitous curry, found on every restaurant menu and in every home. Where green curry uses fresh chillies for a herbal brightness, red curry uses dried red chillies for a deeper, earthier, and more complex heat. The color comes from dried chilli skins; the richness comes from full-fat coconut milk with the cream reduced first to separate the oil before the paste is added — the authentic Thai technique that concentrates the aromatics. Popular with chicken, beef, pork, duck, or prawns. Thai eggplant and bamboo shoots are the classic vegetables; bell peppers and pumpkin are common additions.

30 min440 kcal4 serves

⚡Quick🌾Gluten-free🌶️Spicy

★4.4

🇹🇭ThailandAdvanced

Meat Dishes

Thai Satay with Peanut Sauce

Satay (สะเต๊ะ) arrived in Thailand from Indonesia via Malay traders and became one of the country's most beloved street foods. Thin strips of chicken or pork are marinated in lemongrass, turmeric, coconut milk, and warm spices, then threaded onto bamboo skewers and grilled over charcoal until caramelized at the edges and fragrant throughout. The essential accompaniment is the satay sauce — a rich, sweet, slightly spicy peanut sauce made with roasted peanuts, red curry paste, and coconut milk — not the peanut butter version common elsewhere. In Thailand it is often served with a quick cucumber pickle to cut the richness and toasted white bread for dipping into the sauce.

45 min480 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.4

🇹🇭ThailandMedium

Salads

Thai Spicy Beef Salad

A bold Thai salad of seared beef with red onion, cucumber, cherry tomatoes, fresh mint and cilantro, dressed in a bright lime-fish sauce dressing. Served on lettuce leaves or with jasmine rice — light, spicy, and deeply aromatic.

30 min210 kcal2 serves

🌶️Spicy⚡Quick

★4.7

🇹🇭ThailandMedium

Fish and Seafood Dishes

Thai-Style Salmon

Pan-seared salmon with a fragrant ginger-lime marinade and a glossy soy-honey glaze inspired by Thai flavors. The sweet-sour sauce enhances the richness of the fish without overpowering it.

40 min300 kcal4 serves

🌶️Spicy💪High protein🥑Keto

★4.7

🌊MediterraneanEasy

Salads

Tomato Salad

The simplest salad in the world — when tomatoes are truly ripe. Thick wedges of juicy tomatoes with red onion, garlic and oregano, dressed with olive oil and sherry vinegar. The tomatoes release juice that blends with the dressing into an extraordinary sauce.

20 min150 kcal4 serves

🌿Vegetarian⚡Quick🌱Vegan

★4.6

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