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Our Favorite Protein & Fiber Packed Recipes
HIGH PROTEIN BREAKFAST RECIPE:  COTTAGE CHEESE BLUEBERRY-BANANA PANCAKES
blueberry pancakes

​These babies are packed with protein - 45-50g/serving and fiber - 9g/serving

carbs 40g, and loads of antioxidants and pre- probiotics.

 

Mix these ingredients:

Makes 2 servings, 500 cal each serving with cooking butter

1 small organic banana, cut into thin rounds (I peel and freeze mine once they ripen to always have on hand for protein smoothies and pancakes)

1 cup frozen organic blueberries

1 cup cottage cheese 1-2%

1/2 cup of original kefir 1%

4 organic egg whites

30g of grass-fed whey protein, or pea/rice protein

1/3 cup of any pancake mix, like buttermilk Bob's Red Mill

2 tablespoons of chia seeds​

1 pinch of salt, 1 pinch of monk-fruit sugar, 1 teaspoon of pure vanilla extract

GF PROTEIN PASTA WITH PESTO

  • Gluten-free (made of chickpeas)

  • Packed with protein (30g-50g/serving)

  • Full of Fiber (13g/serving )

 

One of our members introduced me to Banza brand pasta. I tried their spaghetti too, but what I really love is their penne style with cherry tomatoes and homemade walnut pesto. Pesto is super simple: blend large bunch of basil, 1/2 cup of roasted walnuts, 1/2 cup of olive oil, 2 cloves of garlic, 1oz of grated parmesan. 

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Bake 4oz of salmon, tofu, or protein of your choice, and a few cherry tomatoes that are so sweet these days. It tastes like SUMMER!

MOROCCAN CHICKPEA SOUP

I was mindblown by the deliciously rich flavor of this soup the first time I tried it at Greens Restaurant in Fort Mason in San Francisco and since then I made it at least 10 times, it's definitely my to-go-to garbanzo bean soup, especially in the colder season. Just like the soups above, this one is incredibly healthy! Packed with 15g fiber and 15g protein per serving, which makes it a true winner.

 

Ingredients: 

  •  extra-virgin olive oil to cook spices in, plus more for garnish

  • 1 onion chopped

  • 6 garlic cloves minced

  • 2 celery sticks finely chopped

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cumin

  • ⅛ teaspoon cayenne pepper

  • 1 teaspoon sweet paprika

  • 1 can crushed tomatoes 14 oz cans

  • 3 cans chickpeas 14 oz, drained and rinsed (or soak and boil your own)

  • 4 cups 1-quart vegetable broth

  • Salt + pepper to taste

  • 7 oz baby spinach 200 g, about 2 handfuls

moroccon-chickpea-small-stew.jpeg

Instructions

  1. In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).

  2. Add spices (cinnamon, cumin, cayenne pepper, and paprika) and cook for about one minute, stirring.

  3. Add crushed tomatoes, chickpeas, and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 45 minutes.

  4. Remove the soup from the heat. Using a potato masher, mash some of the soup directly in the pot. Stir in the spinach and let it cook through the heat of the soup for a couple of minutes until wilted. Adjusted salt and pepper if needed and serve with a drizzle of olive oil.

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