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High Protein Stuffed Romero Pepper

High Protein Stuffed Romero Pepper

This recipe was inspired by a visit to Pearson's Room in Canary Warf. My friend ordered the ricotta and spinach stuffed Romero peppers and it looked amazing, but I looove my protein so to me it was missing something. 

The very next day I went to the supermarket to get the ingredients to try a high protein version of that! I went to look for Ricotta Cheese and came across this Feta and Greek Yogurt spread and being me, I couldn't resist but compare macros. The Feta spread was a little higher in protein (and fat) than ricotta and since I love Feta, that was the perfect excuse to try it out! And I can safely say it was a wise choice! It tastes soooo good! 

If you can't find it in your supermarket, you can have a go at making your on by blending feta cheese and a little Greek yogurt together... Trust me, it's worth it 👌🏻

 

Ingredients (makes 4):

  • 200g cooked chicken breast (diced)
  • 150g Shiitake Mushrooms (diced)
  • 180g of Feta & Greek yogurt spread (I used Odyssey)
  • 100g Spinach
  • 4 large Romero Peppers 

Method:

  1. Dry-Fry the mushrooms until tender,
  2. Add the chicken and spinach and stir until the spinach reduces;
  3. Add the Feta and Greek Yogurt spread and stir until all ingredients are mixed evenly;
  4. Cut the top of the Romero Peppers and clear out any seeds left in the pepper;
  5. Stuff the peppers with the warm mix and place them in a baking tray on a slight angle so the stuffing inside doesn't come out while cooking. 
  6. Put it in a pre-heated oven for about 30 min at 190°
  7. If like me, you like the edges of the peppers to be slightly burnt, grill or griddle the peppers for a further 5min 

 

Macros per Portion:

Calories: 203
Protein: 21.7g
Fat: 8.8g
Carbs: 10g
Fibre: 3.3g

Naked Scotch Eggs

Naked Scotch Eggs

I came up with this recipe when I was trying to find an easy to make, easy to carry high protein/ low carb snack. I always loved Scotch Eggs, but the bread crumbs and the fact that they are deep fried make it a little hard to fit it in my diet.

So I thought that I could just skip the fattening coat and leave my Scotch eggs naked and place it in the oven instead of deep frying them! And now they are one of mine and hubby favorite snacks (or breakfast, or lunch, or dinner, lol)

Ingredients:

  • 500g extra lean beef mince
  • 5 hard boiled eggs
  • seasoning to taste (scroll down for suggestions)

Method:

  • Pre heat the oven to 200 Cº
  • Place the mince and seasoning in a bowl and mix. Its easier to use your hands here.
  • Divide the mince into 5 equal portions.
  • Flat out each portion of mince until its a thin flat patty
  • Place an egg in the middle of the patty and gently close the patty around the egg.
  • Place them in a baking tray (preferably on a raised baking tray so the fat can drip down) and bake for 30 minutes
  • Serve hot or cold. Enjoy!

Macros:

Kcal: 200
Protein: 27g
Fat: 10g
Carbs: 0g


Healthy Chilli Con Carne

Healthy Chilli Con Carne

I don't know about you, but if I had to choose 1 meal to have for the rest of my life, that would be Chilli Con Carne! This was one of the first things James cooked for me (over 8 years ago) and I've been hooked ever since! He certainly found the way to my heart ;)

Since then, Kale has found its way into the Chilli to make it more macro friendly through my competition prep. This recipe has aways been a signature dish for James and a staple at most informal dinner parties held at our house. So I can hardly claim this recipe as mine, but since it was my idea to put the Kale in... I'll claim it anyway ;)

 

Ingredients (makes 4 portions):

  • 500g lean beef
  • 1 onion
  • 1 stock cube
  • 1 table spoon tomato pure
  • 2 clove garlic
  • 1tsp chilli powder
  • 1tsb chilli flakes
  • salt & Pepper to taste
  • 200g kale
  • 1 tin copped tomatoes
  • 1 tin kidney beans
  • a smidge of oil or cooking spray

 

Method:

  1. Cover the bottom of the pan with cooking spray (I found a coconut oil spray in Trader Joes in america with is awesome) or a smidge of oil (i like to use coconut or avocado oil). Place the onions and fry until golden.
  2. Add the mince and stir until it has turned brown.
  3. Add the tomato pure, garlic, chilli poder, chilli flakes, stock cube and mix well
  4. Add the kale and mix until it has reduced in size.
  5. Add Chopped Tomatoes and salt & pepper to taste.
  6. Let it simmer for about 20 minutes, stirring every 5-10 minutes
  7. Add kidney beans and let it cook for a further 5 minutes
  8. Serve with rice, nachos or rice cakes (as in the picture)



Macros per serving (of Chilli only):

KCals: 285
P:28.7g
C:13.7g
F: 7.3g
Fibre: 3.3g