#protein
The viral Beef Broth Bowl (500 cals + 56g protein) 🥒🥩🍚 This recipe is for 1 serving: -4 oz of cooked extra lean ground beef seasoned with Kinder’s Chili Crunch Seasoning, red pepper flakes, and 1 tbsp soy sauce. -1/2 cup Ben’s Coconut Jasmine Rice -1 soft boiled egg -16 fl oz Kettle and Fire Tumeric and Ginger Chicken Bone Broth (or similar) seasoned with 1 tbsp roasted garlic paste, 1-2 tsp Buldok hot sauce, 1 tbsp soy sauce, and 1/4 cup light coconut milk. For the cucumbers: 1 whole English cucumber chopped into bite size pieces and marinated with 1/4 cup soy sauce, 1/4 cup water, 2 tbsp Buldok hot sauce, 1 tbsp chopped garlic, salt or MSG, and Kinder’s Chili Crunch Seasoning to taste. Those macros include 1/2 cup of these cucumbers! #viral #protein #mealprep #pcos #dinnerideas
SmallerSam_PCOS575,400 views • 1 day ago
If you got a sweet tooth and want to stay locked in, this is for for you 🍪 This high protein cookie recipe is one of my go-to’s. Great as a pre-workout snack or late night sweet tooth craving. Save and give this a shot! Recipe: - 1 cup rolled oats, blended into oat flour - 2 scoops vanilla protein powder - ½ cup unsweetened applesauce - 1 tbsp honey - 1 tsp vanilla extract - ½ tsp cinnamon - 1/4 cup chocolate chips Bake at 400 degrees Fahrenheit for 8-12 minutes #healthy #protein #cookies #recipe #fitness
Joseph Miller254,700 views • 1 day ago
481 calories 46g protein 15g fats 40g carbs makes 10 meal preps this is going into my cookbook for sure my cookbook Cheesy beef Alfredo bowls Step 1 Instructions Cook 3 lbs 96/4 beef 7g garlic 6g onion powder 6g salt 5g pepper Let this meat cook halfway through and then you’re adding 30 ounces frozen peas and carrots let that cook until the beef is cooked all the way through. Step 2 Boil one box of protein pasta Step 3 Your beef and veggies are cooked so add in your pasta 1 cup Alfredo sauce 1 jar (24oz) red sauce 1 bag 8 servings triple cheddar cream cheese (it’s shredded cheese) Step 4 Mix this altogether and distribute into 10 meal prep containers as evenly as possible Freezer reheat Add a tablet of water paper towel over the top. This is going into the microwave for two minutes 30 seconds Refrigerator reheat One minute stir 30 seconds serve Share this to 3 of her friends, they will absolutely love you for this! #macrofriendly #mealprepideas #tasty #mealprepping #protein
Cookingforgains280,700 views • 2 days ago
Teriyaki Beef Summer Rolls (290 cals + 30g protein/ each) This recipe makes 4 servings: - 2.5 tbsp Minced Garlic (.5 tbsp for sauce) - 1 pound, Lean Ground Beef - 3 tbsp, Soy Sauce (1 for dipping sauce) - 1/4 cup(s) water - 1/4 cup chopped Green Onion - butter lettuce leaves - 2 unit, Mini Cucumbers - 5 tbsp, PB2 Powder (2 for dipping sauce) - 1 tablespoon, Sriracha - 4 Spring Roll Wrappers - 1/2 cup(s), G Hughes SF Teriyaki Marinade - 1 bunch of cilantro -optional: 1 tsp chili crunch oil for sauce #beef #springroll #protein #pcos #recipe
SmallerSam_PCOS7,400,000 views • 4 months ago
The viral beef broth rice bowl 🤎👇 im late to the trend but this bowl has literally become my favorite & that says A LOT. Full of flavor, nutrients, texture, omg. ingredients: 1 cup cooked rice 1 cup beef bone broth 1/3 cup half & half ground beef 1 garlic clove, minced soy sauce, to taste paprika oregano cilantro black pepper tomato paste mustard (IMPORTANT) lemon green onions + sesame seeds for topping how to make it: 1. Brown the ground beef in a skillet until fully cooked. Add the seasonings on top along with soy sauce and mustard, add tomato paste gradually. 2. Once fully cooked, transfer it to a bowl. 3. Heat a pan and sautee minced garlic until browned, add 1 tbsp of tomato paste 4. heat the beef bone broth in the same saucepan. (I made my own, recipe is coming but you can also use store-bought, just make sure it’s the good kind…) 3. Simmer on medium heat for 5 minutes before adding your cream to the mixture. Bring you heat lower and simmer until fully combined. Top it off with cilantro leaves and a squeeze of lemon juice 3. Add your cooked rice to a bowl and pour the hot broth over it. 4. Top with the ground beef, a fried or soft-boiled egg, green onions and sesame seeds. 5. Add your other toppings: I did cucumber, avocado, and pickled onions ✨ my tips: use beef bone broth for extra protein, add soy sauce gradually since it’s already salty, and adjust the amount of broth depending on how soupy you like your rice! save this for your next cozy meal 🤎 #recipe #protein #ricebowl #food #beefbroth
ritta bennaniii534,300 views • 14 days ago
Do you really need protein powder to build muscle? #Protein #Gym #Health #TeenHealth #BBCNews #News
BBC News719,600 views • 27 days ago
Chicken shawarma loaded sweet potatoes 🔥 Been seeing these everywhere, so I made them the Sivan’s Kitchen way! Shawarma ground chicken, crispy chickpeas, onion cilantro salad and a tehina drizzle. I’ll argue mine are better 😂 Prep time: 30 minutes Bake time: 45 minutes Yields: 4 servings (one sweet potatoe each) SWEET POTATOES 4 medium sweet potatoes, skin on, washed and scrubbed Olive oil to drizzle Salt to sprinkle CHICKEN SHAWARMA 1 lb ground chicken, white or dark meat 3 tbsp olive oil 1 medium yellow onion, finely chopped 1 tbsp shawarma spice 1 tsp salt ½ tsp black pepper CRISPY CHICKPEAS 1 can (14 oz) chickpeas, drained and patted dry 3 tbsp olive oil 1 tsp each paprika and garlic powder ½ tsp each salt and black pepper ONION CILANTRO SALAD 1 medium red onion, thinly sliced into half moons 1 bunch cilantro, finely chopped 4 tbsp olive oil ¼ cup fresh lemon juice 1 tsp salt TEHINA 1 cup tahini paste Juice of 1 lemon 1–2 tsp salt, to taste About ¾ cup ice cold water METHOD Heat oven to 400°F (200°C). Halve sweet potatoes lengthwise. Drizzle cut sides with oil, sprinkle with salt and place face down on a parchment lined baking sheet. Roast 45–60 minutes, until fork tender. Toss chickpeas with their oil and spices on a separate baking sheet. Bake alongside potatoes for 25–30 minutes, checking for crispness. Remove when crispy. Heat olive oil in a pan. Cook yellow onion for 5–7 minutes, until lightly golden. Add chicken and spices. Break up and cook for another 5–7 minutes, or until fully cooked. Toss all salad ingredients together. Whisk tahini paste, lemon juice and salt, adding ice cold water gradually until smooth and pourable, neither too thick nor too runny. Use a squeeze bottle if you like. Turn potatoes cut side up and gently mash the flesh with a fork. Top with a generous spoonful of chicken, salad, crispy chickpeas and tehina. Great for meal prep! Keep the toppings separate until serving, or set everything out and let everyone build their own. This is going into my weeknight rotation! #sivanskitchen #sweetpotato #chicken #easyrecipe #protein
Sivan’s Kitchen686,700 views • 1 month ago
High Protein Crockpot Tuscan Chicken this recipe is so easy to make and packed with protein. save this for your next meal prep 🫶🏽 ingredients: - 2lb boneless skinless chicken breasts - 1 yellow onion, chopped) - 1 bag (~3 oz) sun-dried tomatoes, chopped - 4 cloves minced garlic - 1/2 tsp salt - 1/4 tsp pepper - 1/2 tsp oregano - 1 tbsp olive oil - 4 cups chicken broth - 1 1/2 cups dry orzo - 1/3 cup plain greek yogurt - 4 cups spinach - 1/4 cup grated parmesan directions: 1. spray crockpot with avocado oil 2. add chicken breasts, garlic, onion, sun-dried tomatoes and seasonings 3. cook on high for 3-4 hours (or low for 6-7 hours) 4. shred chicken in the crockpot 5. add dry orzo and greek yogurt and stir to combine 6. cook on high for another 20-30 minutes, until orzo is soft 7. add spinach and parmesan and stir until cheese is melted 8. serve and enjoy! recipe credit: @brooke | 90 lbs down 🥗 🙂↕️ #crockpot #protein #recipesoftiktok #easyrecipe #chicken
samantha nicole539,300 views • 1 month ago
525 calories 56g protein 12g fat 53g carbs makes 7 servings! 2lbs chicken breast 24 ounce jar Prego Italian sauce 22 ounce jar Prego Alfredo sauce Spoon full of minced garlic Heavy seasonings of (Onion powered, pepper, organic smoked peprika) Mix crock pot high 3 hours Then shred chicken Boil one box protein Barilla pasta Mix into crock pot then mix Half bad fat free mozzarella cheese give it a mix then sprinkle the other half bag over the top cover over the top for at least 15 more minutes sprinkle some heavy chives over the top disperse evenly into seven different meal prep containers Thank you @Food Dudes for the awesome idea we loved it! #cooking #CookingHacks #cookingtiktok #protein #mealprepideas #mealprep #pasta
Cookingforgains14,600,000 views • 1 year ago
Tonight for dinner we had Braised Marinated Pork Neck — a dish that I think is as good as LA Galbi. Both are savory and sweet, but this braised pork is much more affordable to make and sits on a chive salad that ties this entire dish together. I hope you can try it bc it’s quite phenomenal! Full recipe on pg. 170 of our cookbook UMMA if you want to follow along. INGREDIENTS: PORK 1 1/2 pounds (680g) boneless pork neck, sliced 1/2 inch thick 1/2 cup fresh Asian pear juice 2 tablespoons pineapple juice 2 tablespoons toasted sesame oil 2 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons corn syrup 2 tablespoons sugar 2 tablespoons minced garlic 1 tablespoon fish sauce 2 teaspoons grated fresh ginger 1/2 teaspoon black pepper CHIVE SALAD 2 teaspoons plum extract syrup 2 teaspoons toasted sesame oil 1 1/2 teaspoons gochugaru 1 1/2 teaspoons sesame seeds, toasted 1 1/2 teaspoons fish sauce 1 teaspoon distilled white vinegar 1 teaspoon minced garlic 1 teaspoon sugar 4 ounces (113g) garlic chives, cut into 2‑inch lengths 1/4 cup thinly sliced yellow onion (36 grams) Lemon wedges INSTRUCTIONS (summarized): 1. FOR THE PORK: Pat pork dry. Score both sides in a 1/2-inch crosshatch pattern, about 1/8 inch deep, without cutting through. Cut crosswise into 1-inch-wide strips. 2. Whisk all pork marinade ingredients (except pork) until sugar dissolves. Coat pork in marinade, cover, and refrigerate for 24–48 hours, flipping halfway through. 3. FOR THE CHIVE SALAD: Whisk all dressing ingredients (except chives, onion, and lemon) until sugar dissolves. Set aside. 4. Recoat pork in marinade and arrange in a single layer in a 12-inch nonstick skillet. Discard remaining marinade. Cook over high heat until juices boil. Cover, reduce heat to medium, and cook about 13 minutes, until mostly brown with some pink remaining. 5. Uncover and cook 6–8 minutes, until sauce nearly evaporates and pork begins to caramelize underneath. Flip and cook 1–2 minutes more, until sauce evaporates and both sides are caramelized, not charred. Remove from heat. 6. Toss chives and onion with dressing. Spread salad on a platter, top with pork, and serve with lemon wedges. #koreanfood #kbbq #porkrecipe #protein #dinnerideas
Sarah Ahn316,800 views • 22 days ago