High Protein Recipes

Rosemary-Orange Roast Turkey

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Rosemary-Orange Roast Turkey

Give this bird a pretty finishing sheen by brushing on savory-sweet marmalade glaze.
If you don't like the slightly bitter flavor of marmalade, you can substitute currant jelly for tart, bright flavor.
Print Recipe
Total Time 11 hrs 15 mins
Servings 12

Ingredients
  

  • 1 12-pound fresh or frozen turkey thawed
  • 3 tbsp fresh rosemary finely chopped
  • 3 tbsp orange rind grated
  • 1 tbsp kosher salt
  • 2 tsp black pepper freshly ground

GLAZE:

  • 1/4 cup orange marmalade
  • 1/4 cup fresh orange juice
  • 1 tsp fresh rosemary finely chopped
  • 1 tbsp cider vinegar
  • 1 tbsp unsalted butter
  • 1/4 tsp black pepper freshly ground

Remaining ingredient:

  • 2 cups water

Instructions
 

  • To prepare turkey, remove giblets and neck; reserve for another use. Place turkey on a broiler rack on a broiler pan. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons rosemary, rind, salt, and 2 teaspoons pepper in a small bowl. Rub rosemary mixture under loosened skin. Tie ends of legs with kitchen string. Lift wing tips up and over back; tuck under turkey. Loosely cover, and refrigerate 8 hours or up to 12 hours.
  • To prepare glaze, combine marmalade, juice, 1 teaspoon rosemary, vinegar, butter, and 1/4 teaspoon pepper in a small saucepan; bring to a boil. Reduce heat; simmer 4 minutes or until slightly thickened. Set aside 1/4 cup.
  • Preheat oven to 425°.
  • Remove turkey from refrigerator, and pat dry with a paper towel; let stand at room temperature 1 hour. Bake at 425° for 30 minutes or just until beginning to brown. Rotate turkey; add 2 cups water to bottom of pan.
  • Reduce oven temperature to 375°. Cook turkey an additional 60 minutes. Remove turkey from oven; baste with reserved 1/4 cup orange mixture. Bake an additional 15 minutes or until thermometer inserted into thickest part of thigh registers 165°. Remove turkey from oven. Cover loosely with foil; let stand 30 to 60 minutes. Carve turkey; drizzle with remaining 1/4 cup orange marmalade mixture.

Vegetable omelette

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Vegetable omelette

Jazz your omelette up with plenty of grated courgette, kale, peas and chilli flakes, then serve alongside cherry tomatoes dressed simply with white wine vinegar (*This recipe is gluten free according to industry standards)
Print Recipe
Total Time 15 mins
Servings 1
Calories 307 kcal

Ingredients
  

  • a handful cherry tomatoes halved
  • 1/2 tbsp white wine vinegar
  • 2 tsp olive oil
  • 1 large clove garlic sliced
  • 1 courgette grated
  • a handful kale
  • 30 g frozen peas
  • a pinch dried chilli flakes
  • 2 eggs beaten

Instructions
 

  • Tip the cherry tomatoes into a bowl with the white wine vinegar and some seasoning, and mix well.
  • Heat the olive oil in a small pan and cook the garlic for 1 minute until smelling fragrant. Add the courgette and cook for 5 minutes or until all the moisture has evaporated. Add the kale and peas, and cook for 2 minutes until the kale has wilted. Season and stir in the chilli flakes.
  • Heat a small non-stick frying pan with a drizzle of oil. Season the beaten eggs then tip into the pan, swirling and lifting the edges so you have a large, flat omelette. Once the bottom has browned and the omelette has almost cooked on top, pile the cooked veg onto one side of the omelette, then carefully fold over the other half.
  • Slide onto a plate and serve with the cherry tomatoes alongside.

Hot paprika chicken kebabs with grilled pineapple

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Hot paprika chicken kebabs with grilled pineapple

This kebab recipe has it all: spicy chicken, sweet caramelised pineapple and plenty of refreshing mint. The kebabs are great on their own as a starter, or with some rice or noodles as a main dish
Print Recipe
Total Time 40 mins
Servings 6
Calories 353 kcal

Ingredients
  

  • 1 tbsp hot-smoked paprika
  • 4 cloves garlic crushed
  • 1/2 lemon juiced
  • 4 tbsp olive oil
  • 12 skinless chicken thigh fillets cut into 3 cm chunks
  • a large handful mint leaves chopped
  • 2 tbsp sesame seeds toasted
  • 1 or 2 red chillies sliced
  • cooked basmati rice to serve

GRILLED PINEAPPLE

  • 2 tbsp soft light brown sugar
  • 1 lime juiced
  • 1 ripe pineapple peeled and cut into thick round slices

Instructions
 

  • Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
  • Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
  • Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores
  • Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
  • Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.

Grilled hake with smoky chickpeas, preserved lemon and kale

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Grilled hake with smoky chickpeas, preserved lemon and kale

Simply grilled hake, with a side of lemony paprika chickpeas. Ready in 30 minutes, it's a low-calorie, gluten-free midweek winner
Print Recipe
Total Time 30 mins
Servings 2
Calories 371 kcal

Ingredients
  

  • 2 tsp extra-virgin olive oil
  • 1/2 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 red chilli deseeded and finely chopped
  • 1 preserved lemon pith and flesh discarded, and rind finely chopped
  • 1 tsp sweet smoked paprika
  • 400 g tin chickpeas drained and rinsed
  • a large handful kale chopped
  • 2 fillets hake or other white fish

Instructions
 

  • Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, then keep warm.
  • Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.
Green smoothie,antioxidant,Detox juice,lemon juice,spinach juice

Isagenix Superpower Elixir

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Isagenix Superpower Elixir

Print Recipe

Ingredients
  

  • 1 scoop Isagenix Greens™
  • 1 scoop Ionix® Supreme
  • 1 bottle Apple Pomegranate Flavor e+™
  • 2 scoops Lemon Lime AMPED™ Hydrate
  • 12 oz purified water
  • 1/2 cup ice

Instructions
 

  • Blend until smooth and enjoy!

Quinoa chicken salad

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Quinoa chicken salad

A healthy, low-calorie (and gluten-free) chicken salad recipe, made filling with quinoa and colourful with red onion, mint and lemon zest
Print Recipe
Total Time 40 mins
Servings 2
Calories 431 kcal

Ingredients
  

  • 75 g quinoa
  • 2 small chicken breasts
  • 2 tsp vegetable oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 red onion chopped
  • 1/2 cucumber chopped
  • 2 plum tomatoes finely chopped
  • a handful of mint leaves shredded, plus a few leaves to serve
  • 1 tbsp extra-virgin olive oil
  • 2 tsp sumac

Instructions
 

  • Cook the quinoa in a pan of lightly salted boiling water following pack instructions, then drain really well.
  • Put the chicken breasts between two pieces of baking paper and use a rolling pin to gently tap out until less than 1cm thick. Drizzle over the oil, season well and dust with the cumin and coriander, turning to coat.
  • Heat a large non-stick frying pan until medium-hot then cook the chicken breasts for 5-6 minutes on each side or until golden, charred and cooked through. Move onto a plate to rest for 2-3 minutes, then slice.
  • Mix the onion, cucumber, tomatoes and mint with the olive oil, 1 tsp of sumac, the lemon juice and some seasoning, and mix really well, then fold in the sliced chicken, any juices and the cooked quinoa.
  • Pile onto plates and top with the remaining sumac and more mint leaves, if you like.

Thai-style broccoli fried rice

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Thai-style broccoli fried rice

Packed with protein and low in calories, this speedy broccoli rice dish is full of exciting texture and flavour, with punchy chilli, zingy lime, crunchy veg and peanuts
Print Recipe
Total Time 25 mins
Servings 2
Calories 415 kcal

Ingredients
  

  • a large head broccoli stalk chopped and cut into florets
  • 2 long shallots chopped
  • 3 cloves garlic shallots
  • a thumb-sized piece ginger chopped
  • 1 stick lemongrass thinly sliced
  • 2 tsp toasted sesame oil
  • 1 red chilli finely sliced
  • 1 red pepper finely sliced
  • a handful mangetout halved
  • 2 tbsp soy sauce
  • 2 tbsp tamarind paste
  • 1 tsp caster sugar
  • 1 lime quartered to serve
  • 2 eggs fried (we used Clarence Court Burford Browns)
  • a handful roasted peanuts chopped

Instructions
 

  • Put the chopped broccoli stalk into a food processor and pulse until it is finely chopped like grains of rice. Tip out into a bowl and then repeat with the broccoli florets.
  • Put the shallots, garlic, ginger and lemongrass in the food processor and pulse until finely chopped.
  • Heat the sesame oil in a non-stick frying pan and fry the shallot mixture until lightly golden. Tip in the broccoli rice with 2 tbsp of water, ¾ of the chilli and all of the pepper, and fry for 5 minutes until the broccoli is cooked through and beginning to caramelise. Add in the carrot and mangetout.
  • Mix together the soy, tamarind, sugar and the juice of two of the lime quarters, then tip this into the pan with a little seasoning. Cook for 5 minutes until the sauce is coating everything. Divide between two plates and top with the fried eggs, chopped peanuts, remaining chilli and the extra lime wedges for squeezing over.

Steak burritos

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Steak burritos

Skirt steak, black beans, pickled jalapeños, feta, avocado and a little cayenne pepper makes for a fantastic burrito filling
Print Recipe
Total Time 30 mins
Servings 2
Calories 462 kcal

Ingredients
  

  • 40 g long-grain or basmati rice
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 1/2 clove garlic crushed
  • 1/2 lime juiced
  • 200 g skirt steak fat trimmed
  • oil for frying

BURRITOS

  • 2 large wraps or flatbreads warmed
  • 100 g cooked black beans warmed
  • 30 g feta crumbled
  • 1 small avocado mashed
  • 1/2 spring onion sliced
  • a few pickled jalapeños sliced
  • 4 cherry tomatoes finely chopped
  • a handful coriander leaves chopped
  • Tabasco to taste

Instructions
 

  • Put the rice in a small pan of salted boiling water and cook following pack instructions until tender. Drain, then keep warm.
  • Meanwhile, mix together the cumin, oregano, cayenne, garlic, lime juice and some salt and pepper in a small bowl.
  • Season the steak all over. Pour a little oil into a frying pan set over a high heat. Once it’s really hot, cook the steak for 2-3 minutes on each side, or until deep brown but still a little rare. Remove from the pan and put in a bowl. Pour over the lime juice mixture and leave to rest.
  • When ready to assemble the burritos, slice the steak into 1 ½cm-thick strips. Arrange the rice in lines on each wrap, leaving space at the bottom to fold up and enclose the fillings later. Divide the black beans, feta, steak strips and avocado, if using, between the wraps. Arrange all the remaining fillings and coriander leaves on top. Douse everything generously with hot sauce, then tightly wrap up each burrito, tucking up the wrap at the bottom before rolling from the side, so that the filling doesn’t fall out or drip.

Cajun chicken wraps with zingy slaw

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Cajun chicken wraps with zingy slaw

Shop-bought cajun seasoning transforms chicken breasts in this fiery, high-protein wrap recipe. Add soured cream, coriander and red cabbage for colour and texture
Print Recipe
Total Time 25 mins
Servings 2
Calories 549 kcal

Ingredients
  

  • 2 large chicken breasts cut into bite-sized pieces
  • 1 tsp sunflower oil
  • 2 tbsp Cajun seasoning
  • 1/4 red cabbage shredded
  • 1/2 red onion thinly sliced
  • 1 red chilli thinly sliced (de-seeded if you don’t like it too spicy)
  • a small bunch coriander roughly chopped
  • 1 lime juiced
  • 4 tbsp half-fat soured cream
  • 4 tortilla wraps
  • hot sauce to serve

Instructions
 

  • Put the chicken pieces into a bowl and add the oil, cajun seasoning and lots of salt and pepper. Leave to marinate for a few minutes while you make the slaw.
  • Tip the cabbage, onion, chili and coriander into a bowl with a little seasoning, and squeeze over the lime juice. Toss well.
  • Heat a non-stick frying pan until hot then cook the chicken for 4-5 minutes, tossing regularly, until charred and cooked through.
  • Spread 1 tbsp of soured cream onto each wrap, pile on some of the slaw, then top with the chicken pieces. Splash on some hot sauce and serve.