16 Delicious High Protein Low-Calorie Recipes for Weight Loss Success

Now, who says eating healthy has to be boring or leave you feeling hungry? If you’re on a mission to shed some pounds without sacrificing flavor, you’re in the right place. Our roundup of 16 Delicious High Protein Low-Calorie Recipes is packed with mouthwatering options that promise to keep you satisfied and on track. Let’s dive into these tasty, weight-loss-friendly dishes that are sure to become your new favorites!

Grilled Chicken with Steamed Vegetables

Now, let’s talk about turning the humble chicken breast from ‘meh’ to ‘magnificent’ with a side of veggies that actually make you want to eat your greens. This grilled chicken with steamed vegetables is the weeknight hero you didn’t know you needed.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
• For the vegetables:
  • 1 cup broccoli florets
  • 1 cup carrot slices
  • 1/2 cup water

Instructions

1. Preheat your grill to medium-high heat (about 375°F). Tip: A properly heated grill means no sticking and those gorgeous grill marks.
2. While the grill heats, rub the chicken breasts with olive oil, then season both sides with salt, pepper, and garlic powder.
3. Place the chicken on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Resist the urge to poke and prod; let the chicken develop a nice crust.
4. While the chicken cooks, place the broccoli and carrots in a steamer basket over 1/2 cup of boiling water. Cover and steam for 5 minutes, or until crisp-tender. Tip: Don’t overcook the veggies; they should still have a bit of bite.
5. Remove the chicken from the grill and let it rest for 5 minutes before slicing. This keeps all those juicy flavors locked in.

What you’ve got here is a dish where the chicken is juicy with a smoky char, and the veggies are bright and crunchy. Serve it over a bed of quinoa for a complete meal that’ll make you feel like a gourmet chef on a Tuesday night.

Quinoa and Black Bean Salad

Who knew that tossing a few pantry staples together could result in something so downright delicious? This Quinoa and Black Bean Salad is the answer to your ‘what should I make that’s healthy but doesn’t taste like cardboard’ dilemma, packing a punch of flavor and texture that’ll have you coming back for seconds.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, in a large bowl, mix together the black beans, corn, red bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper to make the dressing.
5. Once the quinoa is cooked, fluff it with a fork and add it to the large bowl with the vegetables.
6. Pour the dressing over the salad and toss everything together until well combined. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
7. Serve the salad at room temperature or chilled. Tip: This salad is perfect for meal prep—it keeps well in the fridge for up to 3 days!

Light, refreshing, and packed with protein, this salad is a texture lover’s dream with the chewiness of quinoa, the creaminess of black beans, and the crunch of fresh veggies. Try serving it in a halved avocado for an Instagram-worthy presentation that’s as delicious as it is photogenic.

Turkey and Spinach Stuffed Peppers

Unbelievably easy yet impressively gourmet, these Turkey and Spinach Stuffed Peppers are here to save your dinner game without breaking a sweat. Packed with flavor and a punch of color, they’re the perfect disguise for a healthy meal that even the pickiest eaters will devour.

Ingredients

• For the filling:
  • 1 lb ground turkey
  • 2 cups fresh spinach, chopped
  • 1/2 cup onion, diced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 4 large bell peppers, any color
  • 1 cup shredded mozzarella cheese
  • 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for those soon-to-be-stuffed peppers.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
3. Add the ground turkey to the skillet. Cook until no longer pink, breaking it apart with a spoon as it cooks, about 5 minutes.
4. Stir in the chopped spinach, garlic powder, salt, and black pepper. Cook for another 2 minutes until the spinach wilts. Remove from heat.
5. Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in a baking dish.
6. Divide the turkey and spinach mixture evenly among the peppers. Top each with shredded mozzarella cheese.
7. Pour the water into the bottom of the baking dish to keep the peppers moist during baking.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

Bursting with juicy flavors and a melty cheese topping, these stuffed peppers are a feast for the eyes and the palate. Serve them on a bed of quinoa for an extra protein boost or alongside a crisp salad to keep things light and fresh.

Baked Salmon with Asparagus

Yikes, it’s another Tuesday, and you’re probably staring into your fridge wondering how to jazz up dinner without summoning the takeout demons again. Fear not, because this baked salmon with asparagus is here to save your evening with minimal fuss and maximum flavor.

Ingredients

• For the salmon:
  • 1 lb salmon fillet
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
• For the asparagus:
  • 1 bunch asparagus, trimmed
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the garnish:
  • 1 lemon, sliced
  • 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 400°F (because we’re not baking cookies, but we’re keeping it hot).
2. Line a baking sheet with parchment paper to avoid a sticky situation later.
3. Place the salmon fillet on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Rub the seasonings in like you’re giving the salmon a mini massage.
4. Arrange the trimmed asparagus around the salmon. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Toss the asparagus lightly to coat.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp. Tip: Don’t overcook the salmon unless you enjoy the taste of disappointment.
6. Garnish with lemon slices and fresh dill before serving. Tip: Squeeze a bit of lemon over the salmon right before eating for an extra zing.
7. Serve immediately and watch as your dinner guests (or just your cat) marvel at your culinary prowess.

Unbelievable how something so simple can taste so divine, right? The salmon is melt-in-your-mouth tender, while the asparagus adds a satisfying crunch. Try serving it over a bed of quinoa or with a side of roasted baby potatoes for a meal that’s basically a hug in food form.

Egg White Omelette with Mushrooms and Spinach

Let’s face it, mornings can be tough, but this Egg White Omelette with Mushrooms and Spinach is here to save the day—no cape required. Packed with protein and greens, it’s the superhero breakfast you didn’t know you needed, turning your AM routine from meh to magnificent with just a few flips of the pan.

Ingredients

• For the omelette:
  • 1 cup egg whites
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• For the filling:
  • 1/2 cup sliced mushrooms
  • 1 cup fresh spinach
  • 1/4 cup diced onions
  • 1/4 tsp garlic powder

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil, swirling to coat the pan evenly.
2. Add 1/4 cup diced onions and 1/2 cup sliced mushrooms to the skillet, sautéing until the onions are translucent and the mushrooms are golden, about 5 minutes.
3. Tip: Don’t overcrowd the pan; give those mushrooms room to breathe for the perfect sear.
4. Stir in 1 cup fresh spinach and 1/4 tsp garlic powder, cooking just until the spinach wilts, about 1 minute. Remove the filling from the skillet and set aside.
5. In a bowl, whisk 1 cup egg whites with 1/4 tsp salt and 1/4 tsp black pepper until frothy.
6. Pour the egg whites into the same skillet, tilting to spread them evenly. Cook undisturbed for 2 minutes, or until the edges start to set.
7. Tip: Patience is key here—no peeking! Let the eggs set for that perfect flip.
8. Spoon the mushroom and spinach filling over one half of the omelette, then carefully fold the other half over the filling with a spatula.
9. Cook for another minute, then slide the omelette onto a plate. Tip: A little wiggle means it’s ready to go!

Craving something light yet satisfying? This omelette delivers with its fluffy texture and earthy, savory flavors. Serve it with a side of avocado or a sprinkle of feta for an extra punch of deliciousness.

Lentil Soup with Kale

Lentil soup with kale? More like a hug in a bowl that’s secretly plotting to make you healthier with every spoonful. This dish is the culinary equivalent of finding money in your pocket—unexpectedly delightful and ridiculously satisfying.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 6 cups vegetable broth
  • 1 cup dried green lentils, rinsed
• For the kale:
  • 4 cups kale, stems removed and leaves chopped
  • 1 tbsp lemon juice
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until soft, about 5 minutes.
2. Stir in garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
3. Pour in vegetable broth and add lentils. Bring to a boil, then reduce heat to low, covering and simmering for 25 minutes.
4. Add kale, stirring until wilted, about 3 minutes. Tip: Massaging the kale with a bit of lemon juice before adding can soften its texture.
5. Finish with lemon juice and salt, adjusting to taste. Tip: A pinch of red pepper flakes can add a nice heat if you’re feeling adventurous.
6. Let the soup sit for 5 minutes off the heat to allow flavors to meld. Tip: The soup thickens upon standing, so add a splash of water if you prefer it thinner.

Now, this soup is a texture party—creamy lentils meet slightly crunchy kale in a broth that’s rich with smoky, earthy flavors. Serve it with a dollop of yogurt or a sprinkle of feta for a tangy twist that’ll make your taste buds do a happy dance.

Greek Yogurt with Almonds and Berries

Who knew that throwing together a few simple ingredients could lead to such a delightful breakfast or snack? Greek Yogurt with Almonds and Berries is the superhero of quick, nutritious eats, here to save your busy mornings and snack attacks with its creamy, crunchy, and fruity powers.

Ingredients

• For the yogurt base:
  • 1 cup Greek yogurt
• For the toppings:
  • 1/4 cup almonds, roughly chopped
  • 1/2 cup mixed berries (strawberries, blueberries, raspberries)
  • 1 tbsp honey

Instructions

1. Scoop 1 cup of Greek yogurt into a bowl.
2. Roughly chop 1/4 cup of almonds for a satisfying crunch.
3. Wash and dry 1/2 cup of mixed berries, then slice any larger berries like strawberries for easier eating.
4. Drizzle 1 tbsp of honey over the yogurt for a touch of sweetness. Tip: Warm the honey slightly if it’s too thick to drizzle.
5. Sprinkle the chopped almonds over the yogurt.
6. Arrange the mixed berries on top of the yogurt and almonds. Tip: For an Instagram-worthy presentation, place the berries in a circular pattern.
7. Give it a gentle stir if you like, or dive in as is for layers of texture and flavor. Tip: For an extra crunch, toast the almonds in a dry pan over medium heat for 2-3 minutes before chopping.

Now, this isn’t just any yogurt bowl—it’s a textural masterpiece with the creaminess of Greek yogurt, the crunch of almonds, and the juicy pop of berries. Serve it in a clear glass to show off those gorgeous layers, or mix it all up for a uniform bite every time.

Tuna Salad with Avocado

Feeling peckish and in dire need of a dish that’s both a breeze to whip up and a joy to devour? Look no further than this zesty Tuna Salad with Avocado, a creamy, dreamy concoction that’ll have your taste buds doing the cha-cha.

Ingredients

• For the salad:
  • 2 cans (5 oz each) tuna in water, drained
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cherry tomatoes, halved
• For the dressing:
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, flake the drained tuna with a fork until it’s evenly broken up.
2. Add the diced avocado, chopped red onion, and halved cherry tomatoes to the bowl with the tuna.
3. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and black pepper until smooth. Tip: For an extra kick, add a pinch of cayenne pepper to the dressing.
4. Pour the dressing over the tuna and avocado mixture, then gently toss to combine. Tip: Use a rubber spatula to fold the ingredients together to keep the avocado chunks intact.
5. Chill the salad in the refrigerator for at least 15 minutes before serving to let the flavors meld. Tip: Cover the bowl with plastic wrap touching the surface of the salad to prevent browning.

Just imagine the creamy avocado mingling with the savory tuna, all brought together by that tangy dressing. Serve it atop a bed of crisp greens or between two slices of toasted whole grain bread for a lunch that’s anything but boring.

Chickpea and Cucumber Salad

Howdy, salad lovers! If you’re on the hunt for a dish that’s as refreshing as a dive into a pool on a scorching summer day, you’ve just hit the jackpot. This Chickpea and Cucumber Salad is the culinary equivalent of a cool breeze, packed with crunch, zest, and a whole lot of yum.

Ingredients

• For the salad:
  • 2 cups canned chickpeas, drained and rinsed
  • 1 large cucumber, diced
  • 1/2 red onion, finely chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh dill, chopped

Instructions

1. In a large mixing bowl, combine the chickpeas, diced cucumber, and finely chopped red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and fresh dill until well blended. Tip: For an extra flavor kick, let the dressing sit for 10 minutes before mixing it with the salad.
3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Tip: Use a spatula to fold the dressing in, ensuring every chickpea and cucumber piece gets its fair share of flavor.
4. Chill the salad in the refrigerator for at least 30 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully, making the salad even more delicious.

Vibrant and bursting with freshness, this salad is a textural dream with the creamy chickpeas and crisp cucumber. Serve it atop a slice of toasted sourdough for a hearty open-faced sandwich, or enjoy it straight from the bowl for a light, satisfying meal.

Grilled Shrimp with Zucchini Noodles

Oh, the joys of summer grilling! Imagine plump, juicy shrimp dancing on the grill alongside crisp, twirly zucchini noodles—this dish is a light, flavorful escape from the usual BBQ fare. Perfect for those who want to keep it lean but still crave that smoky char.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt to taste
• For the zucchini noodles:
  • 2 medium zucchinis, spiralized
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the garnish:
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, or until they turn pink and slightly charred. Tip: Don’t overcrowd the grill to ensure each shrimp gets a perfect sear.
4. While the shrimp cooks, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and salt, sautéing for 2-3 minutes until just tender. Tip: Keep them al dente for the best texture.
5. Remove the zucchini noodles from the heat and divide them onto plates. Top with the grilled shrimp.
6. Garnish with fresh parsley and serve with lemon wedges on the side. Tip: A squeeze of lemon right before eating brightens up the whole dish.

And there you have it—a dish that’s as fun to eat as it is to make, with the shrimp offering a smoky bite and the zucchini noodles providing a fresh, crisp contrast. Serve it up on a sunny patio for the ultimate summer vibe.

Cottage Cheese with Pineapple

Pineapple and cottage cheese might sound like an odd couple, but trust us, this dynamic duo is here to shake up your snack game with a tropical twist that’s as refreshing as a beach vacation (minus the sand in your shoes).

Ingredients

• For the base:
  • 1 cup cottage cheese
• For the topping:
  • 1/2 cup fresh pineapple chunks
  • 1 tbsp honey (optional for extra sweetness)

Instructions

1. Scoop 1 cup of cottage cheese into a bowl. Tip: For a creamier texture, opt for full-fat cottage cheese.
2. Add 1/2 cup of fresh pineapple chunks on top of the cottage cheese. Tip: If you’re using canned pineapple, make sure to drain it well to avoid extra moisture.
3. Drizzle 1 tbsp of honey over the pineapple and cottage cheese if you prefer a sweeter dish. Tip: For a healthier option, skip the honey or substitute with a sprinkle of cinnamon.
4. Gently mix the ingredients together if desired, or leave them layered for a prettier presentation.

Great for a quick breakfast or a post-workout snack, this dish offers a delightful contrast between the creamy cottage cheese and the juicy, tangy pineapple. Serve it in a hollowed-out pineapple half for an Instagram-worthy presentation that’ll have your followers green with envy.

Beef and Broccoli Stir Fry

Ever find yourself staring into the fridge, pondering the eternal question of what to whip up that’s both scrumptious and speedy? Well, beef and broccoli stir fry is here to save your dinner with minimal fuss and maximum flavor.

Ingredients

• For the beef:
  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
• For the sauce:
  • 1/2 cup beef broth
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
• For the stir fry:
  • 2 cups broccoli florets
  • 2 tbsp vegetable oil

Instructions

1. In a bowl, combine the sliced beef with soy sauce and cornstarch. Let it marinate for 15 minutes to tenderize the meat.
2. While the beef marinates, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger in a small bowl to make the sauce. Set aside.
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and cook for 2-3 minutes until browned. Remove the beef and set aside.
4. In the same skillet, add the remaining 1 tbsp of vegetable oil. Toss in the broccoli florets and stir fry for 3-4 minutes until bright green and slightly tender.
5. Return the beef to the skillet with the broccoli. Pour the sauce over the top and stir everything together. Cook for another 2 minutes until the sauce thickens and coats the beef and broccoli evenly.
6. Serve hot over a bed of steamed rice for a complete meal that’s sure to impress.

Now, not only does this dish come together faster than you can decide what to watch on TV tonight, but the tender beef and crisp broccoli coated in that glossy, savory-sweet sauce will have everyone asking for seconds. Try sprinkling some sesame seeds on top for an extra crunch and a touch of elegance.

Protein Pancakes with Banana

Just when you thought pancakes couldn’t get any better, we’re flipping the script with these protein-packed, banana-infused delights that’ll have you jumping out of bed faster than you can say ‘syrup’. Perfect for those who like their breakfast to pull double duty as a gym buddy.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 scoop (about 30g) vanilla protein powder
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 ripe banana, mashed
  • 1 cup milk
  • 1 large egg
  • 1 tbsp melted butter
• For cooking:
  • 1 tbsp butter (for the pan)

Instructions

1. In a large bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the mashed banana, milk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and add 1 tbsp butter, swirling to coat the pan.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s nature’s way of telling you it’s time to flip.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: If you’re feeling fancy, throw a few banana slices on top before flipping for extra caramelized goodness.

Kickstart your morning with these fluffy, protein-rich pancakes that strike the perfect balance between sweet banana and vanilla undertones. Serve them stacked high with a drizzle of honey or a dollop of Greek yogurt for an extra protein punch.

Edamame and Carrot Salad

Alright, let’s dive into a dish that’s as vibrant as your personality after three cups of coffee—Edamame and Carrot Salad. This isn’t just a salad; it’s a crunchy, protein-packed party in a bowl that’ll make your taste buds do the cha-cha.

Ingredients

• For the salad:
  • 2 cups shelled edamame, thawed if frozen
  • 2 cups grated carrots
  • 1/4 cup finely chopped red onion
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the edamame, grated carrots, and red onion. Toss them like you’re mixing a playlist for a road trip—everything should be evenly distributed.
2. In a small bowl, whisk together the olive oil, rice vinegar, honey, sesame oil, salt, and pepper until it’s as smooth as your pickup lines. Tip: If the honey is stubborn, warm it slightly to make it easier to mix.
3. Pour the dressing over the salad and toss until every piece is coated like it’s ready for a night out. Tip: Let it sit for 10 minutes before serving to let the flavors mingle like guests at a cocktail party.
4. Give it a final toss, then serve. Tip: For an extra crunch, sprinkle some toasted sesame seeds on top right before serving.

Every bite of this salad is a crunch fest with the sweetness of carrots and the nuttiness of edamame, all tied together with a dressing that’s got just the right amount of zing. Serve it as a side, or heap it into a bowl and call it lunch—either way, it’s a win.

Baked Cod with Brussels Sprouts

Oh, the joys of a dish that’s as easy on the eyes as it is on the palate! Our Baked Cod with Brussels Sprouts is a weeknight hero, turning the humble into the sublime with minimal fuss and maximum flavor.

Ingredients

• For the cod:
  • 4 cod fillets (6 oz each)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
• For the Brussels sprouts:
  • 1 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the garnish:
  • 1 lemon, sliced
  • 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C) to get it nice and toasty for our ingredients.
2. Toss the halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the Brussels sprouts in the preheated oven for 15 minutes, or until they start to get a bit crispy on the edges.
4. While the sprouts are roasting, rub the cod fillets with 2 tbsp olive oil, then season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
5. After the sprouts have roasted for 15 minutes, push them to one side of the baking sheet and place the seasoned cod fillets on the other side.
6. Return the baking sheet to the oven and bake for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
7. Garnish the dish with lemon slices and chopped fresh parsley before serving.

Perfectly flaky cod meets crispy, caramelized Brussels sprouts in this dish that’s a symphony of textures. Serve it over a bed of quinoa for a complete meal, or enjoy as is for a low-carb delight that doesn’t skimp on satisfaction.

Smoothie with Spinach, Banana, and Protein Powder

Spinach might not be the first thing you think of when craving something sweet, but trust us, this smoothie is about to change your mind—and maybe your life. Packed with nutrients, a hint of sweetness, and a protein punch, it’s the ultimate ‘I woke up like this’ breakfast.

Ingredients

• For the smoothie:
  • 1 cup fresh spinach, tightly packed
  • 1 ripe banana, peeled
  • 1 scoop vanilla protein powder
  • 1 cup almond milk
  • 1 tbsp honey
  • 1/2 cup ice cubes

Instructions

1. Wash the spinach thoroughly under cold water to remove any dirt, then pat dry with a paper towel.
2. Peel the banana and break it into chunks for easier blending.
3. Add the spinach, banana chunks, protein powder, almond milk, and honey to a blender.
4. Blend on high for 30 seconds, or until the mixture is smooth. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
5. Add the ice cubes and blend again for another 30 seconds until the smoothie is frosty and well combined. Tip: For an extra cold smoothie, freeze your banana beforehand.
6. Pour into a glass and serve immediately. Tip: Garnish with a small spinach leaf on top for a photo-worthy finish.

Here’s the deal: this smoothie is creamy, slightly sweet, and undeniably green—making it a superhero in a glass. Serve it with a colorful straw or a side of smug satisfaction for starting your day right.

Conclusion

Kickstart your weight loss journey with these 16 delicious, high-protein, low-calorie recipes designed for success! Whether you’re a seasoned home cook or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love and this article on Pinterest to inspire others on their path to healthier eating!

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