The Recipes

Three high-protein favorites to save and make again.

Protein Chocolate Chip Banana Bread

Per slice (loaf makes 10).  Make it a yogurt plate — 2 slices + 1/2 cup Greek yogurt + 1 Tbsp tahini (or 2 tsp): ~420–430 cal · 27g protein · 47g carbs · 16–17g fat · 5–6g fiber.

• 3 medium ripe bananas, mashed (about 280g)
• 2 eggs
• 1 cup oat flour (105g)
• 2 scoops vanilla protein powder (about 60g; Optimum Nutrition whey, vanilla)
• 2 tsp baking powder
• 2 tbsp stevia (adjust to taste based on brand)
• 1/2 cup unsweetened almond milk
• 1/3 cup chocolate chips (55g)

1. Preheat oven to 350°F / 175°C.
2. Line or grease a small loaf pan, ideally 8x4 inches.
3. Mash bananas in a large bowl until mostly smooth.
4. Whisk in eggs, stevia, and almond milk.
5. Add oat flour, protein powder, and baking powder. Mix until just combined.
6. Fold in chocolate chips.
7. Pour into the loaf pan and smooth the top.
8. Bake 35–45 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
9. Let cool at least 20 minutes before slicing.

Tip: The batter should be thick like muffin batter, not pourable like pancake batter. If your protein powder is very absorbent, add almond milk 1 tbsp at a time, up to another 1/4 cup.

Cucumber Carrot Noodle Chicken Salad

A crunchy, cold, high-protein salad with a creamy peanut-chili sauce.

• 2 large carrots, shredded into long noodle strands
• 1 large cucumber, ribboned or thinly sliced
• 4 oz shredded cooked chicken breast
• 1/3 cup green onion, chopped
• 2 Tbsp red onion, finely chopped
• 1/2 tsp sesame seeds
• Chili flakes, to taste

• 4 Tbsp PB2 (powdered peanut butter)
• 2 Tbsp sweet chili sauce
• 1/2 tsp garlic salt
• 4 Tbsp water

1. Shred your carrots into long noodle strands and add them to a big bowl.
2. Ribbon or thinly slice your cucumber and toss it in with the carrots.
3. Add your shredded chicken on top.
4. Sprinkle in the green onion and red onion.
5. In a separate small bowl, whisk together the PB2, sweet chili sauce, garlic salt, and water until smooth and pourable. Add the water a little at a time so it stays creamy.
6. Pour all of the sauce over your bowl and toss until everything is well coated.
7. Finish with the sesame seeds and a pinch of chili flakes. Serve cold.

Smashed Potato Crust with Smoked Salmon

A crispy smashed potato base topped with Greek yogurt and smoked salmon.

• 1 large potato (about the size of a restaurant baked potato)
• Oil spray
• 1/4 cup Greek yogurt
• 3 oz smoked salmon
• 1 Tbsp green onion, chopped
• A few thin slices of red onion

1. Cook your potato until it is completely soft all the way through. You can bake it or microwave it, just make sure there is no firmness left in the center.
2. Place the soft potato on a lined baking sheet and spray it with oil.
3. Lay a piece of parchment paper over the top and press down until the potato is very thin, about 1/8 inch, like a pizza crust.
4. Spray the top with a little more oil.
5. Bake at 450°F for 25 to 30 minutes, until it is hard and crispy. For extra crunch, broil the last 2 to 3 minutes, watching closely so it does not burn.
6. Let it cool for a minute so it firms up, then spread the Greek yogurt over the top.
7. Layer on the smoked salmon, then finish with the green onion and red onion. Serve right away.