27 High-Calorie Meals That Taste Awesome

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Thai Red Curry Chicken

Thai Red Curry Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT28M · Total: PT38M · Yield: [‘4’, ‘4 meals’]

Enjoy all the spicy flavor of restaurant style curry without leaving the house! This red chicken curry is full of creamy texture, high in protein and rich in antioxidants. Best of all it’s served over cauliflower rice for a Paleo-friendly recipe.

Ingredients

• 2 tbsp coconut oil
• 1 lb. boneless skinless chicken breasts (diced)
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 cup chopped red bell pepper
• 1 cup chopped white onion
• 2 tbsp red curry paste
• 1 cup coconut cream
• 2 cups chicken stock
• 2 tsp coconut sugar
• 2 tbsp lime juice
• 1/2 tsp sea salt
• 1/2 cup fresh basil leaves
• 8 cups riced cauliflower

Instructions

1. Heat 1 tablespoon of coconut oil in a 4-quart Dutch oven or heavy pot. Add riced cauliflower and sauté for 5 minutes to tenderize cauliflower. Divide cooked cauliflower rice between 4 black MPOF containers.
2. Heat remaining coconut oil in a pot over medium-high heat. Add chicken and brown for 8 minutes, stirring occasionally. Add garlic, ginger, onion and bell pepper. Cook for 5 minutes longer. Stir in curry paste to coat chicken and vegetables.
3. Stir in chicken stock, coconut sugar and sea salt. Bring to a boil and reduce heat to medium. Simmer for 10 minutes. Stir in coconut cream, lime juice, and basil leaves. Ladle curry over cauliflower rice. Cool for 10 minutes before securing lids.

2. Pesto-Crusted Cod With Puy Lentils

Pesto-crusted cod with puy lentils is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: 2

A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli – ready in under half an hour

Ingredients

• large pack basil leaves only
• 4 garlic cloves 2 whole, 2 crushed
• 25g pine nuts
• 1 lemon
• 50ml olive oil
• 2 cod fillets
• 2 red chillies finely chopped
• 2 large tomatoes roughly chopped
• 250g ready-to-eat puy lentils

Instructions

1. First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.
2. Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.
3. Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.

3. One-Pan Chicken Legs with Chickpeas and Quinoa

One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 meal prep bowls’]

Sweet and flavorful, these one-pan chicken legs are filling, nutritious, and cheap to make. It’s a budget, high-calorie meal prep that has plenty of nutrients. The blend of spices and sweetness will leave your taste buds happy.

Ingredients

• 4 chicken legs (1.8 lb)
• 2 tbsp extra-virgin olive oil
• 1 onion (finely chopped)
• 1/2 cup quinoa (washed)
• 1 cans chickpeas (1.5 cups chickpeas)
• 1.5 cups of hot water
• 1/4 cup dried cranberries
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes
• 2 tsp salt
• 1 tsp black pepper
• 1 cup parsley (chopped)
• 9 oz cherry tomatoes (250g)

Instructions

1. Season chicken legs with 1.5 tsp salt and 1tsp black pepper.
2. Now, heat the olive oil in the skillet, add the chicken legs skin side down and cook for 5 minutes. Then flip and fry for another 5 minutes until the chicken is nicely browned. Afterward, transfer the chicken to the plate.
3. Now, finely chop the onion and add it to the skillet. Right after that, add in cinnamon, turmeric, and coriander. Stir for 1 minute.
4. Add in washed quinoa and stir it so that spices coat it. Add 1.5 cups of hot water, give it a stir. Then, stir in the chickpeas and dried cranberries.
5. Add crushed red pepper flakes and the remaining 1/2 tsp of salt. Give it a stir.
6. Bring the chicken legs back into the skillet, bring the liquid to a boil. Then, reduce the heat and cover it with a lid.
7. Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
8. Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
9. Refrigerate for up to 3-4 days.

4. Chicken Meatballs With Quinoa & Curried Cauliflower

Chicken meatballs with quinoa & curried cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: 1

If you’re looking for a healthy bowl of flavourful chicken and veg to re-energise after a workout, these meatballs with quinoa and curried cauliflower will do the job

Ingredients

• 250g chicken mince
• 1 garlic clove finely chopped
• 1 tsp turmeric
• pinch of cumin
• pinch of cinnamon
• handful dill finely chopped
• 2 spring onions finely chopped
• 50g quinoa
• 4 cauliflower florets
• 25g sweet potato chopped
• 1 tbsp olive oil
• 1 tbsp medium curry powder
• 1 tsp pistachios chopped
• 1 tsp sultanas
• ½ lime juiced

Instructions

1. For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
2. Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.
3. Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
4. Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.

5. Vegan Cobb Salad Recipe

Vegan Cobb Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT40M · Total: PT1H40M · Yield: 4

Try this delicious vegan cobb salad recipe. It does not disapoint when it comes to the traditional flavours and textures. Complete with seitan chicken, roasted bacon flavoured chickpeas and ranch dressing, this salad is a hearty meal the whole family can enjoy!

Ingredients

• 2 heads of romaine lettuce
• 2 avocados
• 2 medium sized carrots
• 1 cup of cherry tomatoes
• 1/2 cup of sweetcorn
• 2 spring onions
• 1/3 cup of grated red cabbage
• 1 can of chickpeas
• 1/3 cup of tomato puree
• 1 tbsp of vegan Worcester sauce
• 1 tsp of onion powder
• 1 tsp of maple syrup
• 1 tsp of liquid smoke
• 1 tsp of olive oil
• 2 cups of vital wheat gluten
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 no chicken bouillon cube
• 1 tbsp of vegan Worcester sauce
• 1 cup of silken tofu
• 1 tbsp of vegan chicken seasoning
• 1/2 cup of vegan mayo
• 1 tsp of dried dill
• 1 tbsp of chopped fresh chives
• 2 tbsp of apple cider vinegar
• 1/3 cup of oat or soya milk

Instructions

1. Begin with making the chickpea marinade. Mix all of the wet and dry ingredients in a bowl. Strain the can of chickpeas and rinse them thoroughly with cold water in a colander. Place the chickpeas in the marinade and rerfigerate for as long as possible. Overnight is ideal but if you can’t manage that, about an hour is fine.
2. Next, line a baking tray with paper and cook on aroud 400 F / 205 c for 35 minutes, tossing regularly to avoid burning.
3. Set your chickpeas to one side and begin to work on your seitan chicken.
4. Add all of the dry ingredients for the vegan seitan chicken into a bowl and whisk together. Make a well in the centre and add all of the wet ingredients, mix initially until it becomes a dough consistency, then knead with your hands on a surface.
5. Do not over knead, it will make the seitan too tough. Once your dough is nicely formed, make it into 4-5 cutlets.
6. Wrap each individual cutlet in tin foil that can be used for boiling. Boil a large pot of water and submerge each wrapped cutled inot the boiling water for 30 minutes.
7. After 30 minutes take the cutlets out of the water. Leave them to rest for a few minutes. At this point you can either roast, grill or bbq the seitan chicken until golden.
8. Once your vegan chicken is ready, begin layering the salad. Start with the romain lettuce, wash it first and then chop it into bite sized chunks.
9. Layer with grated carrot, chopped avoacado, tomaotoes, chopped spring onion, sweetcorn, red cabbage, the chickpeas and slices of the seitan chicken.
10. The ranch dressing takes only 2-3 minutes to whizz up, literally add all of the ranch ingredients into a blender and blitz until creamy. Drizzle on top or serve on the side.

6. Chicken with Broccoli, Beets and Farro Salad

Chicken with Broccoli, Beets and Farro Salad (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 meal prep bowls’]

Chicken meal prep bowls with broccoli, beets, and farro salad are sweet, refreshing, and full of nutritional value! These meal prep bowls are high in protein and fiber!

Ingredients

• 4 skinless (boneless chicken breasts)
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 1/2 cup parsley leaves
• 2 garlic cloves
• 5 tbsp extra-virgin olive oil
• 1 tsp vinegar
• 1/2 tsp salt
• 1 red onion (sliced)
• 4 small red beets (cooked)
• 2 cups broccoli
• 8.5 oz cooked farro (250 g)
• 2 oranges (peeled and sliced)
• 1/2 tsp salt
• Fresh dill (chopped)

Instructions

1. Chicken
2. Combine garlic powder, paprika, cumin, and salt. Rub it over chicken. Add 1 tbsp of olive oil to a pan and cook for 6 minutes on each side until fully cooked. Let it cool down and cut the chicken into slices.
3. Salad
4. Slice red onion and peeled oranges. Cut the beets into wedges. Now, add broccoli into boiling water and let it cook for 6-8 minutes. Drain them before serving.
5. Combine beet wedges with cooked farro and add salt.
6. Dressing
7. Add parsley, garlic, olive oil, vinegar, and salt into a blender. Blend until smooth.
8. Meal Prep
9. Divide farro mixture and broccolini among 4 food containers. Top them up with onion, orange slices, and chicken. Drizzle with the dressing we’ve just made and sprinkle some chopped dill.

7. Salmon Meal Prep With Veggies

Salmon Meal Prep With Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 meal prep bowls’]

A delicious high protein salmon meal prep with nutritious vegetables: sweet potatoes, cauliflower, and beets. These high protein meal prep bowls are gluten-free, dairy-free, paleo, and Whole30 diet-friendly.

Ingredients

• 1 lb salmon (450g)
• 1/2 sweet potato (250g)
• 2 cups of cauliflower (200g)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp paprika
• 1 cup cooked and diced beets (120g)
• 4 lemon wedges
• Parsley
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400F (200C). In a bowl, combine 1 tbsp olive oil, garlic, and ginger. Toss in the cauliflower to cover it with the mixture and spread it on one side of a large baking sheet.
2. In another bowl, combine 1 tbsp olive oil with cumin and paprika. Cut sweet potatoes into cubes, cover them in the mixture of oil, and spread them on the other side of the baking sheet. Roast in the oven for 25-30 minutes and stir midway.
3. Sprinkle salmon with salt and pepper. Add another tablespoon of olive oil to the frying pan, fry the salmon (skin up) for a minute and add soy sauce.
4. Cook the salmon for around 1-2 minutes and flip the salmon, so it’s skin down. Then, cook for another 3-5 minutes until the salmon is fully cooked.
5. Dice the beetroots and chop parsley. Divide salmon and vegetables between glass containers and top up with fresh parsley as well as lemon wedges.

8. Mushroom Carnitas Burrito Bowls

Mushroom Carnitas Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 meals’]

Meaty mushroom carnitas burrito bowls made with hearty portobello mushrooms and all of your favorite veggie burrito bowl add-ins. Gluten-free. Vegan.

Ingredients

• 16 ounces portobello mushrooms
• 2 tsp Extra-virgin olive oil
• 1/2 cup orange juice
• 2 tsp Mexican Oregano
• 3 tbsp lemon juice (divided)
• 4 tsp garlic (minced & divided)
• 1 1/2 tsp Salt (divided)
• 1/2 tsp corriander
• 1/2 tsp cumin
• 2 tsp Chili Powder
• 2 cups roasted corn (3 large ears )
• 1 cup tomatoes (diced)
• 1/2 cup red onion
• 2 tsp fresh jalapenos (diced)
• 15 ounces black beans (canned) (rinsed and drained)
• 4 cups shredded romaine lettuce
• 1 medium Avocado
• 1/2 cup black olives
• 1 cup vegan pepper jack cheese (or cheese of choice)

Instructions

1. Warm up your outdoor grill or grill pan on medium flame.
2. To a small bowl, add the orange juice, oregano, 2 tablespoons lemon juice, 3 teaspoons garlic, 1 teaspoon salt, coriander, cumin, and chili powder. Mix well. Remove the stems from the portobello mushrooms and score the inside of the cap ever so slightly, making sure not to cut too deep. Add the mushrooms to a zip-top bag, and pour in the marinade. Seal the bag, and ensure that all mushrooms are coated with the marinade. Let marinate for 10 minutes.
3. While the mushrooms marinate, make your salsa by adding to a medium bowl, tomatoes, onion, black beans, jalapenos, ½ teaspoon salt, and 1 tablespoon lemon juice. Set aside.
4. Place the corn cobs and marinated mushrooms directly on the grill or grill pan. Pour the rest of the marinade in a small bowl, and use to baste the mushrooms while cooking. No need to butter or oil the corn. Using tongs, rotate/flip every 3 minutes, cover, and grill until the kernels are slightly charred & tender. Do the same with the mushrooms until they have nice char marks, and have released some of their water. Baste with every flip. This should take a total of 12 minutes. Remove to a cutting board and allow the cobs to cool.
5. Cut the kernels off the corn cobs, and add to the salsa mixture, mixing well.
6. Lay a bed of shredded lettuce in 4 MPOF containers, then divide equally the black bean salsa,

avocado, black olives, and cheese among the containers. Top with mushroom carnitas. Store in your MPOF meal prep containers.

9. Mozzarella Stuffed Chicken Breast with Pesto

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

10. Honey Garlic Chicken Meal Prep

Honey Garlic Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 meal prep bowls’]

Just in 25 minutes, you can make this one-pan dinner! Honey garlic chicken is sweet, flavorful, and nutritious. Perfect for meal prep!

Ingredients

• 4 chicken thighs (skinless and boneless)
• 1 tbsp cornflour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter (or olive oil if dairy-free)
• 4 cloves garlic (minced)
• 3 tbsp honey
• 1/3 cup chicken broth
• 1 tbsp soy sauce
• 2 tbsp green onion (chopped)
• 1 cup brown rice
• 6 cups water
• Pinch of salt

Instructions

1. Rinse brown rice. Then, boil the water in a large pot and add rice to it. Let it boil uncovered for 30 minutes until the rice is fully cooked. Drain excess water once finished, season with salt.
2. Meanwhile, mix cornflour, salt, and pepper together. Toss the chicken into cornflour until fully coated.
3. Now, make sure to heat up the vegetable oil in a skillet. Add in chicken thighs and cook for 4-5 minutes until golden brown. Then, just flip them and cook for another 2 minutes.
4. Afterward, add butter to the pan and garlic. Lower the heat.
5. Combine honey, chicken broth, and soy sauce. Now, add the sauce into the skillet and bring to a boil. Let it simmer for 4-5 minutes until the sauce thickens up and coats the chicken.
6. Divide rice into meal prep containers. Top with honey garlic chicken and season with green onion.

11. Sheet Pan Chimichurri Chicken & Veggies

Sheet Pan Chimichurri Chicken and Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 meals’]

Easy to prepare and full of flavor, this sheet pan chimichurri chicken and veggies recipe will be your new go-to for a delicious and wholesome meal!

Ingredients

• 1.5 pounds chicken thighs (boneless and skinless)
• 1 pound mini gold potatoes (cut into quarters)
• 3 cups fresh green beans (trimmed)
• 3 tbsp avocado oil
• 2 tsp black pepper
• 1 tsp Salt
• 1 bunch fresh fla leaf italian parsley (leaves only)
• 1 bunch Fresh cilantro (leaves only)
• 1 medium Lemon (juice only )
• 1/2 medium lime (juice only)
• 2 cloves garlic
• 1/2 cup olive oil
• 2 tbsp red onion
• 2 tsp Sea Salt
• 1/4 tsp red chili pepper flakes

Instructions

1. Preheat oven to 400℉ and line 2 sheet pans (or one large sheet pan) with foil — set aside.
2. In a medium mixing bowl, toss together potatoes and one tablespoon’s worth of avocado oil together until well-coated.
3. In a separate bowl, toss green beans in one tablespoon’s worth of avocado oil until coated — set aside.
4. Spread potatoes, in an even layer, onto sheet pan, trying not to over-crowd.
5. Next, coat chicken thighs in remaining one tablespoon’s worth of avocado oil and place onto sheet pan.
6. Place chicken and veggies into oven (middle rack) and roast for 35-40 minutes or until chicken has reached internal temperature of 165℉ and potatoes are fork tender and golden browned. During the last 10 minutes of roasting, make space for green beans and let them cook until bright green and slightly tender. Season chicken and veggies with salt and pepper.
7. While the chicken and veggies roast, prepare chimichurri sauce by adding all ingredients (except olive oil) to a high speed blender or food processor — pulse a few times util herbs are slightly broken down. Then, add olive oil and pulse a few more times until everything is combined, but chimichurri still has some texture.
8. Spoon chimichurri over chicken just prior to serving/enjoying and keep in separate container when storing.
9. Serve, store, and enjoy!

12. Spicy Shrimp White Bean Soup

Spicy Shrimp & White Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: 15 · Cook: 50

This simple spicy shrimp and white bean soup has a stick-to-your ribs attitude from its creamy base of pureed white lima beans and russet potato. Thanks to healthy fats from the olive oil and the vitamins and minerals in the shrimp, it is a great choice for anyone who needs to keep their calorie intake up during cancer treatment. It’s quick to make and, despite the spicy marinade for the shrimp, its overall flavor is subtle. The spiciness of the harissa doesn’t overwhelm — instead it enhances the comforting, velvety soup base, making this silky soup a delicious treat.

Ingredients

• 1 lb medium cleaned shrimp 2 teaspoons harissa (see Chef Tips) 2 teaspoons lemon juice ½ cup olive oil, divided 4 medium shallots, sliced 1 large russet potato, about 12 ounces cut into 1-inch dice 1 lemon, juiced, combined with ¼ cup water 1 cup canned lima beans, drained (see Chef Tips) 1¾ quarts low-sodium chicken or vegetable broth Sea salt

Instructions

1. Mix the harissa and lemon juice together in a medium bowl. Add the shrimp and mix to coat the shrimp well. Cover and set aside while you make the soup.
2. Heat the oil in a large Dutch oven over a medium-high heat until it shimmers. Add the shallots cook for 2-3 minutes or until they start to soften. Add the potato. Sprinkle with salt and saute until they too start to soften, about 5 minutes.
3. Add the lemon-water mixture and stock. Bring to a boil, lower the heat to medium-low and simmer for 5 minutes. Add the lima beans and cook another 10 minutes or until both the potatoes and beans smash easily against the side of the pan. Drain over a heatproof bowl. Return the strained broth to the pan. To a blender, add the drained potato and beans and blend at high speed with ¼ cup of olive oil, gradually adding 1 cup of the broth as needed to make a fine puree. Stir the puree back into the broth until well blended. Bring to a low boil while stirring frequently. Taste for salt.
4. When the soup is just boiling, turn the heat to medium-low and add the shrimp. Cook until the shrimp are just pink and cooked through. Serve in bowls, dividing the shrimp between them. Drizzle the remaining olive oil over the top of each bowl.

13. Sheet Pan Salmon Burgers

Sheet Pan Salmon Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 meals’]

Switch up your usual burger routine with these Paleo salmon burgers! Almond flour steps in for breadcrumbs along with fresh herbs and a creamy red pepper aioli that doubles as a dipping sauce for sweet potato fries!

Ingredients

• 12 oz sockeye salmon (or salmon of choice )
• 1/2 cup blanched almond flour
• 1 large egg
• 1 tbsp lemon zest
• 1 tbsp minced chives
• 1 tbsp fresh chopped dill
• 1/2 tsp minced garlic
• 1/2 tsp sea salt
• 1/4 tsp paprika
• 4 leaf lettuce leaves for serving
• 1/4 large red onion (thinly sliced)
• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2/3 cup mayonnaise
• 1/4 cup jarred roasted red bell peppers (drained)
• 1 tsp lemon juice

Instructions

1. Preheat oven to 425ºF and line a large baking sheet with parchment paper. Chop sweet potatoes into 1/2 inch thin French fries and place in a medium mixing bowl. Drizzle olive oil over fries and season with salt and pepper. Gently toss to coat. Spread fries on the bottom half of baking pan.
2. In a separate medium mixing bowl, combine ingredients for salmon burger. Mix thoroughly. Use hands to form mixture into 4 patties. Place onto baking sheet 1/2 inch apart. Bake for 15 minutes. Carefully flip burgers using a spatula and gently toss sweet potato fries. Return to oven for 15 minutes longer. Cool 5 minutes.
3. Combine ingredients for red pepper aioli in a blender and blend until smooth. Divide between 4 small sauce cups.
4. Place 1 lettuce leaf in the large compartment of 4 teal MPOF container. Set a salmon burger on top and place thinly sliced onion on top. Divide sweet potato fries between 4 smaller compartments.

14. Chicken Stew With Kale & Broccoli

Chicken Stew With Kale & Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: 30

This chicken stew is hearty and wholesome. The beans give this stew a creamy taste and extra texture and nutrients. Beans are the perfect addition to stews and soups to make them more filling and satisfying. This stew is packed with nutrients that are great for fueling the body through treatment.

Ingredients

• 1 pound chicken breasts, diced ¼ cup olive oil, divided 1 medium onion, diced 2 carrots, sliced (about 2 cups) 4 cups chicken stock 1 pound broccoli florets ½ teaspoon dried thyme 1 pound chopped kale 1 (15 ounce) can cannellini beans, drained and rinsed Salt and pepper to taste

Instructions

1. Heat a large sauté pan over medium heat and add 2 tablespoons of olive oil. Add the chicken to the pan and sear, about 4 minutes per side. Season with salt and pepper and transfer to a plate.
2. In a large saute pan or Dutch oven, heat remaining olive oil. Add the onions and carrots to the pan. Season with salt and pepper, and saute for about 10 minutes, or until soft.
3. Add the chicken stock, broccoli, chicken and thyme to the pot. Cook for about 15 minutes, or until the broccoli is tender and chicken is cooked through.
4. Add the kale and beans to the pot. Season with salt and pepper and cook for about five minutes, until the kale wilts.

15. Steak Fajita Salad

30-Minute Steak Fajita Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

This quick and easy Fajita Salad with Steak topped with a zingy cilantro lime vinaigrette is about to become your go-to Tex-Mex dinner recipe. It’s got no added sugar, plus it’s naturally grain and nut free. Best of all, it’s ready in just 30 minutes!

Ingredients

• 1 tsp cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 1 tsp ground pepper
• ½ tsp chili powder
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp dried oregano (Mexican oregano, if available)
• 1 lb skirt steak
• 2 tbsp olive oil (or avocado oil)
• 1 medium yellow onion (sliced into to 1/2″ strips)
• 1 medium red bell pepper (sliced into to 1/2″ strips)
• 1 medium green bell pepper (sliced into to 1/2″ strips)
• 1 head romaine lettuce (chopped)
• 1 pint cherry tomatoes (halved)
• 2 avocado (sliced)
• 4 tbsp queso fresco (crumbled (optional))
• 2 tbsp white wine vinegar
• 2 tbsp lime juiced (fresh squeezed from 2 limes)
• 1 clove garlic (smashed)
• 1 cup loosely packed cilantro leaves
• 2 tsp honey (or agave (optional))
• ½ tsp kosher salt
• ½ tsp ground pepper
• ½ c extra virgin olive oil

Instructions

1. Remove the steak from its packaging then place on a plate or cutting board; rest 15 minutes and allow to come to room temperature while you prepare the dressing and salad ingredients.
2. Combine the vinegar, lime juice, garlic, cilantro, honey, salt, and pepper in a food processor or blender; pulse until the ingredients are minced. Switch the motor to continuous, or set the blender to low, then slowly pour in the olive oil through the feed tube or venting cap. Process until the dressing is emulsified. Taste for seasoning and adjust the lime juice, honey, salt, and pepper until the flavor is balanced to your liking.
3. Combine the fajita dry rub ingredients in a small bowl and stir until evenly combined (cumin, paprika, salt, pepper, chili powder, onion, garlic power, and oregano).
4. Evenly coat all sides of the steak with the dry rub, pressing in with your hands to ensure it adheres well.
5. Heat a cast iron skillet over medium high heat; add the oil and swish around the pan to evenly coat. Add the steak and sear 3-4 minutes per side, or until the internal temperature registers 125-130°F for medium rare. Cook undisturbed to allow a good crust to form. Remove the steak once cooked to your liking and set onto cutting board to rest.
6. Add the remaining oil to the skillet, then add the onion and bell peppers. Toss to coat in the oil and residual fajita spices, then sear for 2 minutes. Toss again every 2 minutes until the vegetables are blistered in spots and bite tender, 6-7 minutes total. Remove the skillet from heat.
7. Thinly slice the steak against the grain.
8. Compose the salad. Divide the lettuce between four plates, then top with half a sliced avocado and one quarter of the tomatoes. Top each salad with a quarter of the onions and peppers and a quarter of the sliced steak. Sprinkle with queso fresco if using, and drizzle with cilantro lime vinaigrette to taste. Serve right away, and enjoy!

16. Chicken Shawarma Bowls

Chicken Shawarma Bowls (Whole30, Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [‘4’]

Don’t be intimidated by the ingredients list on this recipe – yes, they’re plentiful, but it’s largely due to the number of spices that come together to create an incredibly flavor-balanced shawarma bowl experience. This meal prep recipe takes about an hour start to finish (minus the marinade time for the chicken), but you’ll celebrate every moment of effort when you sit down to a wholesome, healthy lunch every day of the week.

Ingredients

• 2 lemons (juiced (about 2 tbsp))
• ¼ c avocado or olive oil
• 3 cloves garlic (minced)
• 2 tsp cracked black pepper
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp sea or kosher salt
• ½ tsp turmeric
• ½ tsp red pepper flakes
• 2 lb boneless skinless chicken thighs (visible fat trimmed)
• ½ c tahini
• ¼ – ½ c cold water
• ¼ cup extra virgin olive oil
• 1 lemon (juiced (about 1 tbsp))
• Sea or kosher salt to taste
• Crack black pepper to taste
• 4 cups cauliflower tabbouleh
• 4 oz kalamata olives
• ¼ c pickled red onions (whole30 compliant (no sugar) – see ingredients section above for recipe recommendation)

Instructions

1. Make the chicken shawarma. Combine lemon juice, avocado oil, salt, pepper, and spices in a large bowl and whisk thoroughly. Place the raw chicken thighs into the bowl and coat with marinade. Marinate at least a few hours, and up to overnight.
2. Heat the oven to 425°F. Remove the chicken from the marinade and place onto a rimmed baking sheet, leaving 2″ between each thigh. Pour any excess marinade over the chicken. Bake for 30 minutes, until the chicken is cooked throughout. Set aside to cool slightly, then cut agains the grain into 1/2″ slices.
3. Prepare the cauliflower tabbouleh following the instructions in the linked post.
4. Make the tahini dressing. Combine the tahini, olive oil, lemon juice, ½ tsp salt and ½ tsp pepper into a blender along with 1/4 cup of water to start. Blend until emulsified, adding additional water to reach desired consistency. Taste for seasoning and add additional salt, pepper, or lemon juice to preference.
5. Make the meal prep bowls: add 1 cup tabbouleh to the meal prep container, then top with 1⁄4 chicken shawarma. Add 1 oz olives, 1 tbsp picked red onions, and pack 2 tbsp dressing on the side.

17. Pecan Chicken Recipe

Pecan Chicken with Sweet Potato Fries and Cauliflower Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT55M · Yield: [‘4’]

Chicken breasts are coated in crushed raw pecans mixed with flavorful spices for a quick and easy “breading” that provides a nice contrast to creamy sweet potatoes and cauliflower puree. My original intent for this recipe was a meal prep bowl, but sadly the pecan chicken doesn’t reheat well in the microwave. The recipe easily scales up or down, though, so prepare just enough for what you’ll immediately enjoy. 

Ingredients

• 2-4 medium chicken breasts ((4-6 oz each))
• 1 egg
• 1 tbsp water
• 1 c finely chopped pecans (about 2 cups whole)
• 1 tsp sea or kosher salt
• 1 tsp paprika
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 2 medium sweet potatoes (cut into wedges)
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp sea or kosher salt
• 1 head cauliflower (cut into florets)
• 1 c bone broth
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1 tbsp butter (or ghee for Whole30 or paleo)
• 1 tbsp heavy cream (optional)

Instructions

1. Position two racks in the upper and lower thirds of the oven, then heat the oven to 400°F. Line two baking sheets with parchment paper and set aside.
2. Start the Cauliflower Puree. Place the cauliflower florets, broth, salt and pepper into a 4-quart sauce pot. Bring the liquid to a boil, reduce the heat to medium low, cover and simmer until the cauliflower is very tender, 15-20 minutes.
3. Prep the Sweet Potato Wedges. Toss the sweet potato wedges with the olive oil, paprika, salt, and pepper. Spread the wedges onto a baking sheet and transfer to the oven. 
4. Prep the Pecan Chicken. Beat the egg in a wide bowl with one tablespoon of water. Place the pecans, salt, paprika, nutmeg, and ginger into a second wide bowl. Stir until well-combined. Pat the chicken dry. Dip the chicken into the egg, then place into the pecan mixture and press to adhere the pecans to each side. Transfer the chicken to a second parchment lined baking sheet.
5. Bake the Potatoes and Chicken. Transfer the baking sheets to the oven and bake for 10 minutes. Remove the sweet potato tray from the oven, flip the wedges, then return the sheet to the oven, rotating the positions of the baking sheets. Bake an additional 10-15 minutes, or until the sweet potatoes are crispy and caramelized around the edges and an instant read thermometer reaches 165°F when inserted into the thickest portion of the chicken. Allow the chicken to rest for 5 minutes, then slice. 
6. Finish the Cauliflower Puree. While the potatoes and chicken are baking, season and puree the cauliflower. Use a slotted spoon to transfer the steamed cauliflower to a food processor. Add the butter and cream (if using) and process until completely smooth. Add cooking liquid, a tablespoon at a time, until desired consistency is reached. 
7. Portion the cauliflower puree onto the plates and top with the pecan chicken. Serve with a size of sweet potato fries. Enjoy immediately! 

18. Savory Breakfast Bowl

Savory Breakfast Bowl with Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT19M · Total: PT24M · Yield: [‘4’, ‘4 bowls’]

This Savory Breakfast Bowl is a high-protein breakfast recipe. You can customize this gluten-free bowl to your tastes! Easy, delicious, and full of flavor, and makes for a perfect vegetarian meal prep when you’re in need of a filling morning meal.

Ingredients

• 2 tsp olive oil
• 1/4 white onion (chopped)
• 1 clove garlic (minced)
• 2 cups baby spinach
• 6 cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 medium sweet potato (thinly sliced)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• dried oregano (to taste)
• 1/2 large avocado (sliced)
• 1/2 red pepper (sliced)
• 2 boiled eggs (fried or scrambled as well)
• 3 tbsp grated parmesan
• Fresh parsley (chopped, or any other herb)

Instructions Spinach with Tomatoes

1. In a frying pan, heat up the olive oil to medium high heat. Add in chopped onion and cook until translucent. It will take around 3-4 minutes.
2. Press the garlic into the pan, cook for 30 seconds. Afterward, pop in the spinach and cherry tomatoes. Cook for 2 minutes until the spinach is wilted and the cherry tomatoes are slightly cooked.
3. Transfer to a bowl.

Sweet Potatoes

1. Add olive oil to the emptied frying pan. Place the sweet potato slices in one layer.
2. Sprinkle with salt, black pepper, garlic powder and dried oregano.
3. Slightly lower the heat and let the potatoes cook until slightly brown and soft. It will take around 4-6 minutes.
4. Flip the potato slices and sprinkle the other side with salt, black pepper, garlic and dried oregano.
5. Cook for 4-6 minutes until you can easily pierce the potatoes. Add more oil if necessary
6. Transfer into a bowl.

The Rest of the Bowl

1. Top the bowl up with avocado slices, red pepper slices, halved boiled eggs and grate the parmesan. Finally, sprinkle with chopped herbs.

19. Spring Chicken Paella

Spring chicken paella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT1H15M · Yield: 5

Throw a new spin on the classic Spanish rice one-pot by adding fresh, green broad beans, dill, mint and parsley

Ingredients

• 6 chicken thighs skin-on
• 2 tbsp plain flour
• 3 tbsp olive oil
• 2 onions finely chopped
• 3 garlic cloves finely sliced
• 400g paella rice
• 1 tsp sweet paprika
• 2 good pinches of saffron
• zest and juice 2 lemons
• 1 ½l chicken stock
• 200g fresh or frozen peas and broad bean (weight after podding and skinning)
• ½ small bunch dill chopped
• ½ small bunch mint chopped
• ½ small bunch parsley chopped

Instructions

1. Heat oven to 180C/160C fan/gas 4. Season the chicken thighs well and then dust all over with the flour. Heat 1 tbsp of the oil in a paella pan or large, deep frying pan. Fry the thighs until golden brown all over, then transfer to a shallow roasting tin and finish in the oven for 30-40 mins.
2. Add the remaining oil, onions and garlic, and fry very gently until soft, about 10-15 mins. Stir in the rice, paprika, saffron and lemon zest, then add the stock and simmer, stirring occasionally, for about 20 mins on a medium heat until the rice is nearly cooked.
3. Add the peas, broad beans and juice of 1 lemon until the rice is just cooked through, along with the veg. Stir through the herbs and as much of the remaining lemon juice as it needs, along with some seasoning. Tuck the chicken thighs back in and cover for 5 mins to let everything settle before serving.

20. Cauliflower Mac & Cheese With Chicken Thighs

Keto Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 people’]

Keto Mac and Cheese with cauliflower, chicken thighs, and spinach is a one-pan dish made in 30 minutes, perfect as a low-carb and gluten-free family meal just like these 30 low-carb dinner recipes. It’s creamy, comforting, and tastes like macaroni and cheese but without the carbs!

Ingredients

• 2 ½ lbs chicken thighs (bone-in, skin-on (about 4-6 thighs))
• 3 teaspoon salt
• ¾ teaspoon ground black pepper
• ½ teaspoon paprika
• 2 tablespoon vegetable oil
• 16 oz frozen cauliflower florets (If you want, add one extra cup of cooked cauliflower to the pan and mix with the sauce. )
• 1 tablespoon butter
• 2 cups heavy whipping cream
• 8 oz cream cheese (softened)
• 2 cups shredded sharp white cheddar
• 1 cup fresh baby spinach
• 1 tablespoon chopped chives

Instructions

1. Preheat the oven to 425° F (220° C). Pat dry the chicken thighs with a paper towel and season them on both sides. NOTE: Make sure to remove the thighs out of the fridge about 30 minutes before cooking!
2. Heat oil in a 12-inch cast-iron skillet over medium-high heat and sear chicken thighs skin side down for 3-4 minutes or until browned.
3. Flip the thighs and bake for about 18-20 minutes.
4. Meanwhile, while the thighs are baking, place cauliflower in a microwave-safe bowl with 2-3 tablespoons of water, cover with a plate, and cook for about 3-4 minutes, or until tender yet firm. Or, follow instructions on the frozen package. Drain well and set aside!
5. Transfer the baked chicken to a plate and cover with aluminum foil. If needed, place a cup of water into the pan and scrub the bottom with a wooden spoon to remove excess bits while heating on the stovetop. Pour the water out and dry inside with a paper towel.
6. Using the same pan, melt butter over medium heat and whisk in heavy cream, salt and pepper, cream cheese, and cheese until sauce is smooth and has thickened, about 2-4 minutes.
7. Lastly, add spinach and let it cook for 1 minute. Add the cooked cauliflower to the pan and coat with the sauce. Arrange the thighs on top, sprinkle chives, and serve our keto cauliflower mac and cheese with chicken.

21. Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops (Keto, Gluten-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT9M · Total: PT19M · Yield: [‘2’]

These pork chops are perfectly soft and crispy, you wouldn’t even know they’re keto. Make them if you’re on a low carb diet or can only eat gluten-free foods.

Ingredients

• 2 tbsp olive oil
• 1 pound boneless pork chops (2 chops (450g))
• salt and pepper
• 1/2 cup Parmesan cheese (grated)
• 1/2 cup pork rinds (crushed)
• 1 large egg (beaten)
• 1 tbsp fresh parsley (chopped)
• 1 tsp garlic powder
• 1/2 tsp lemon zest (grated)

Instructions

1. Let the pork come to room temperature and pat it dry with a kitchen towel. Make sure to season it with salt and pepper.
2. Grate parmesan cheese and crush pork rinds. You can do it with a food processor or by yourself on a large enough plate.
3. Spread parmesan on a large plate or a board, then sprinkle over the pork rinds. Afterward, add garlic powder, chop fresh parsley, grate lemon zest and sprinkle them over the plate or board. Now mix all the ingredients and then spread the mix on the plate.
4. In a separate bowl, whisk the egg.
5. Heat up a frying pan, add olive oil to it. Then, take a pork chop, put it in a beaten egg, and make sure it’s fully covered.
6. Place it in the coating of parmesan and cover it as well as you can. Then, add pork chops into the frying pan and start flipping each chop after 3-4 minutes giving a little bit of time in between flipping.
7. Cook them for another 3-5 minutes until the surface is firm.

22. Korean Seitan Sandwich

Korean Seitan Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT1H10M · Yield: 3

This Korean seitan sandwich is packed with flavor! From the delicious combo of tastes in the seitan marinade, to the spicy kimchi, and delicious crusty bread, this is one vegan sandwich recipe you are not going to want to miss. These seitan sandwiches can be made with homemade seitan or store bought and can be customized depending on your personal threshold for spiciness!

Ingredients

• 6 Mini Baguettes*
• ~1 Cup Kimchi
• 3-6 Tbsp Vegan Mayo
• 8 oz Seitan
• 2 Green Onions Chopped
• 2 Tbsp Lemon Juice
• 2 Tbsp Soy Sauce
• 4 tsp Sugar
• 1 Tbsp Toasted Sesame Oil
• 1 Tbsp Minced Ginger
• 3 Garlic Cloves Minced
• 2 tsp White Sesame Seeds
• 2 tsp Molasses
• 1 tsp Ground Black Pepper

Instructions

1. Slice the seitan and cut into strips that resemble steak strips, but thinner. They should be rectangular.
2. Whisk together all the marinade ingredients in a large bowl and then add in the seitan. Mix until all the seitan are covered.
3. Let it marinate for at least 30 minutes.
4. Preheat the oven to 400 F. Prepare a greased baking sheet.
5. Spread out the seitan with the marinade onto the baking sheet and bake until the edges are crispy. It should take around 30 minutes.
6. Once the baked seitan is finished, start assembling the sandwiches.
7. Spread between 1/2 – 1 Tbsp of the vegan mayo onto each baguette depending on personal taste.
8. Layer on seitan strips and then top with kimchi. How much kimchi you use per sandwich will depend on personal tastes for spiciness and the tangy kimchi flavor.
9. Enjoy!

23. German Hunter Cabbage Stew

Jägerkohl – German Hunter Cabbage Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This German recipe is a fabulous way to use the versatile cabbage. Stewed with kielbasa, ground beef, onions, and potatoes it’s a pure comfort meal!

Ingredients

• 1 tablespoon oil
• 4 bacon strips (sliced into 1/2-inch pieces (about 1 cup))
• 1/2 pound kielbasa (sliced)
• 1 onion (chopped)
• 1 pound ground beef or a mix of beef and pork
• 2- pound head cabbage (coarsely chopped)
• 1 pound potatoes (peeled and diced)
• 1 1/2 cup beef or vegetable stock
• 1 teaspoon caraway seeds (optional)
• Salt and freshly cracked pepper to taste

Instructions

1. In a Dutch oven or heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat.
2. Add 4 strips of sliced bacon, 1/2 pound sliced kielbasa, and 1 chopped onion. Sauté until lightly browned, about 4-5 minutes. Add 1 pound of ground beef and cook until the meat is no longer pink.
3. Toss in the chopped 2-pound head cabbage and 1 pound peeled and diced potato. Season the meat mixture with salt and pepper to taste and 1 teaspoon caraway seeds, if using. Stir well to combine scraping up the browned bits in the bottom of the pan.
4. Add 1 1/2 cup stock, cover, and let simmer until cabbage is tender, about 30-40 minutes.
5. Serve with crusty bread.

24. Instant Pot Spicy Chicken with Quinoa

Instant Pot Spicy Chicken with Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 meal prep bowls’]

In just 25 minutes, you can make these instant pot spicy chicken bowls! They’re high protein, flavorful, spicy, and just yummy! A great high protein meal prep to have for lunch.

Ingredients

• 1 cup quinoa
• 1 cup water
• 14 ounces of mild salsa sauce (400g)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp olive oil
• 1 lb chicken breasts (cut into 6 pieces (450g))
• 1 tsp cumin
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp chilli powder
• 14- ounce can red kidney beans (rinsed & drained)
• fresh parsley (chopped)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)

Instructions

1. Get out the instant pot and add quinoa, water, salsa, salt, black pepper, and olive oil to it. Then, cut chicken breasts into 6 pieces or so and place them on top of everything.
2. Add in cumin, paprika, garlic powder, and chili powder.
3. Cook in the instant pot on high pressure for 8 minutes. Once done, release the pressure quickly using the valve.
4. Divide the chicken with quinoa into the meal prep bowls. Sprinkle with parsley.
5. Add sliced bell peppers and red kidney beans into additional compartments of the meal prep. Keep refrigerated for up to 3 days.

25. Keto Breakfast Sandwich

Keto Breakfast Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘1’, ‘1 sandwich’]

This keto breakfast sandwich will be your savior when craving sandwiches on the keto diet. It’s full of flavors, sweet, savory, and very low in carbs.

Ingredients

• 2 beef burgers
• 1 large egg
• Salt & black pepper (to taste)
• 1/2 avocado (mashed)
• 8-10 slices of pickled cucumber
• A drizzle of yellow mustard
• 2 little gem lettuce leaves

Instructions

1. Wrap your beef burgers with plastic wrap and roll the meat. We want our patties to be a little larger and thinner.
2. Add some olive oil to a skillet, heat it up and cook beef burger patties for 2-3 minutes on each side. Add a pinch of salt and black pepper to the meat. Make sure it is fully cooked before removing it.
3. Pat the meat with a kitchen towel to get rid of excess fat.
4. Fry an egg over medium heat in a skillet. Sprinkle with salt and pepper.
5. Mash avocado and spread it on both of the patties. Afterward, add a fried egg on top of one of the patties (with the avocado side up), and cover with pickled cucumber.
6. Drizzle some yellow mustard and finish it up by covering with a lettuce leave. Finally, cover it with the second patty with the avocado side down.
7. That’s it! Enjoy your keto sandwich!

26. High Protein Cauliflower Gratin

High-Protein, High-Calorie Cauliflower Gratin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: 15 · Cook: 30

This cauliflower gratin is a low-carb, gluten-free version of the classic British nursery dish, cauliflower cheese. In a world where low-fat foods are considered healthy, it can seem counterintuitive to cook with heavy cream, but for those who lose weight during treatment, it’s important to get in as many calories as possible from proteins and fat. This soothing, tasty vegetarian delight does just that. It packs in the calories. Easy to make, it is the perfect savory treat for anyone who needs an extra boost to keep their weight up. This tasty and deliciously cheesy dish will tempt the most jaded chemo palate!

Ingredients

• 1 medium head of cauliflower, broken into 1-inch florets 2 shallots, thinly sliced 2 teaspoons extra virgin olive oil 1 cup of ricotta cheese 1 cup of double cream 2 tablespoons parmesan cheese, freshly grated Nutmeg, freshly grated 1 cup of grated sharp cheddar cheese, divided 1 cup gluten-free or whole-wheat breadcrumbs, divided Salt to taste

Instructions

1. Preheat the oven to 375 degrees. Grease a gratin or other shallow baking dish just big enough to hold the cauliflower in one layer. Set aside.
2. Steam the cauliflower: Pack the cauliflower florets tightly into a pan in one layer – stem sides down. Add about 1 inch of water or enough to cover the stems but not the heads. Sprinkle with salt and bring to a boil. Cover and cook for 5 minutes. Turn off the heat and leave to steam.
3. Meanwhile, saute the shallots until just colored and sprinkle over the bottom of the gratin dish. Set aside.
4. Add the ricotta, milk, grated Parmesan, and a pinch of salt to a blender. Grate nutmeg over the top. Pulse until well blended and creamy. Taste for salt. Set aside.
5. Drain the cauliflower and pat dry if needed. Arrange in the prepared gratin dish, stems down and heads up. Pour the ricotta mixture over the cauliflower, letting it sink between the florets. Sprinkle the cauliflower with half the cheese, then half the breadcrumbs. Repeat. Bake on a middle-to-high rack in the oven for about 20-25 minutes, or until the ricotta is bubbling and the cheese and breadcrumbs are golden brown. Let the gratin sit for 5 minutes before serving.

27. 30-Minute Pork Fajita Bowls

30-Minute Pork Fajitas Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’]

Naturally gluten-free pan-fried Pork Fajitas Bowl that is easy to prepare within 30 minutes. A complete meal perfect for any-night-of-the-week or weekend!

Ingredients

• 4 Tablespoons vegetable oil, divided
• 3 bell peppers (orange, yellow, and red), cut into strips
• 1 medium red onion, cut in half and sliced
• Salt and pepper to taste
• 2 pounds Smithfield All Natural Boneless Pork Chops
• 2 ounces taco seasoning mix (original) (or 2 (1-oz) envelopes of taco seasoning mix)
• 2 large and juicy limes (plus more cut into wedges to serve on the side if desired)
• 2 Tablespoons fresh cilantro or parsley, chopped
• 1 jalapeno, sliced (optional)
• 2 avocados, sliced (optional)

Instructions

1. Heat a large cast iron skillet over medium heat. Add 1 1/2 to 2 tablespoons of oil and cook bell pepper strips and onion for about 6-8 minutes or until softened. Season with salt and pepper and place onto a plate.
2. Add remaining oil and cook pork chops over medium-high heat for about 2 1/2 minutes per side or until lightly golden. If necessary, do in batches to avoid overcrowding the skillet.
3. Also, make sure no pink juices remain. Sprinkle on the lime juice and let chops rest for about 3-5 minutes.
4. Slice cooked chops into strips and serve them over rice with the cooked vegetables (or alternatively with tortillas). Sprinkle on chopped cilantro or parsley. If desired, add sliced avocados and jalapeno, and lime wedges to the bowl.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.