A comprehensive 7-day meal plan filled with delicious high protein recipes, easy high protein breakfast, lunch, and dinner options, as well as high protein snacks to keep you satisfied throughout the week.
Ingredients
Scale:
2 cups quinoa, preferably organic
1 cup rolled oats, whole grain
1 cup almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs, preferably free-range
1 cup cottage cheese, low-fat
1/2 cup milk (dairy or plant-based)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
2 cups cooked chicken breast, shredded
1 cup black beans, rinsed and drained
1 cup Greek yogurt
1 cup chickpeas, rinsed and drained
2 cups spinach, fresh
1 cup cherry tomatoes, halved
2 avocados, diced
1 cucumber, diced
1 bell pepper, diced
Salsa
Fresh herbs (cilantro, parsley)
Olive oil
Feta cheese, crumbled (optional)
Instructions
Rinse quinoa under cold water, combine with water and salt, boil, reduce heat, cover, and simmer for 15 minutes. Fluff and set aside.
In a large bowl, beat eggs, and mix in cottage cheese, milk, honey, vanilla, oats, almond flour, baking powder, cinnamon, and salt.
Heat a skillet, pour batter for pancakes, and cook until golden brown on both sides.
In meal prep containers, layer cooked quinoa, chicken, black beans, tomatoes, bell pepper, and cucumber. Drizzle with olive oil and toss.
Blend Greek yogurt, banana, spinach, and milk for a smoothie.
Preheat oven to 375°F, combine quinoa, chickpeas, bell pepper, and spinach in a baking dish, drizzle with olive oil, bake for 20 minutes.
Mix Greek yogurt with honey and top with fresh fruits for dessert.