Winter Beef Stew

This impressive recipe goes perfectly with everything – green peas, potatoes, carrots, or some other fresh vegetables. Tender beef will fill in every possible combination of herbs and spices. This is why you can start experimenting with this recipe and create your own favorite combination. Have fun!

Serves: 4

Preparation time: 10 minutes

Cooking time: 1 hour 10 minutes

Ingredients:

1 lb beef stew meat

1 medium-sized eggplant, sliced into half-inch-thick slices

1 cup frozen green peas

4 cups beef broth

2 large tomatoes, diced

2 medium-sized onions, finely chopped

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

3 tbsp olive oil

2 tsp salt

¼ tsp freshly ground black pepper

1 bay leaf

1 tsp cayenne pepper, ground

Preparation:

Generously sprinkle the eggplants with salt to reduce the bitterness. Set aside.

Preheat the oil in a large, heavy-bottomed pot. Add onions and stir-fry for about 3-4 minutes, or until translucent. Add beef stew meat and sprinkle with salt, pepper, and cayenne pepper. Briefly brown for 5 minutes.

Now, add eggplants, tomatoes, and green peas. Stir well and cook for 3 more minutes. Add beef broth and bring it to a boil. Reduce the heat to low and add bay leaf. Cook for 1 hour, stirring occasionally.

Stir in the Blackbelt WPC Plain Protein Powder and cook for another 5 minutes.

Remove from the heat. Optionally, sprinkle with Parmesan cheese before serving.

Nutrition information per serving: Kcal: 468, Protein: 49.4g, Total Carb: 22.9g, Dietary Fiber: 8.4g, Sugars: 11.2g, Fats: 20.1g

Wax Bean Protein Pasta

Nice pasta Bolognese sure does sound delicious! However, it often comes with high amounts calories, fats, and carbs. If you want to avoid that, give this recipe a try. Classic pasta is replaced with neutral-flavored wax beans and combined with lean ground beef and Blackbelt WPC Plain Protein powder. The taste is fabulous! Give it a try!

Serves: 4

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients:

1 lb lean ground beef

1 lb wax beans, cut into bite-sized pieces

1 medium-sized onion, finely chopped

2 garlic cloves, finely chopped

2 tbsp tomato paste

1 tbsp fresh parsley, finely chopped

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

¼ cup beef broth

1 tsp salt

¼ tsp black pepper, ground

2 tbsp extra-virgin olive oil

Preparation:

Wash the beans under cold running water and drain well. Cut into bite-sized pieces and place in a deep pot. Add water enough to cover and bring it to a boil. Cook for 10 minutes and remove from the heat. Drain and set aside.

Preheat the oil in a large saucepan over a medium-high heat. Add onions and garlic and stir-fry for about 3-4 minutes or until translucent. Add beef and tomato paste. Sprinkle with some salt and pepper and cook for 10 minutes, stirring constantly.

Now, add Blackbelt WPC Plain Protein Powder and beef broth. Bring it to a boil and then reduce the heat to low. Add parsley and stir well. Cover with a lid cook for 5 minutes.

Stir in the previously cooked wax beans and cook for 2 minutes, stirring constantly.

Remove from the heat and serve warm.

Nutrition information per serving: Kcal: 343, Protein: 42.1g, Total Carb: 9.6g, Dietary Fiber: 2.9g, Sugars: 4.4g, Fats: 14.7g

Tomato Rolls

This is one of my favorite snack-to-go recipes. Soft tomato filling with garlic, rosemary, and thyme will simply melt in your mouth. Add one scoop of Blackbelt WPC Plain Protein Powder for a nice dose of proteins and some white wine for an extra kick, wrap and enjoy!

Serves: 4

Preparation time:

Cooking time: 30 minutes

Ingredients:

1 lb fresh tomatoes, peeled and roughly chopped

2 tbsp tomato paste

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

½ cup white wine

3 tbsp butter

1 tsp garlic powder

1 tbsp fresh rosemary, finely chopped

½ tsp dried thyme

1 large egg

2 sheets prepared puff pastry dough

Preparation:

Preheat the oven to 350 degrees. Line some baking paper over a large baking sheet.

Melt the butter in a large non-stick skillet. Add roughly chopped tomatoes, tomato paste, Blackbelt WPC Plain Protein Powder, garlic powder, and rosemary. Stir-fry for 5 minutes over a medium heat until the tomato liquid evaporates. Pour in the wine and add dried thyme. Continue to cook for 10 more minutes. Remove from the heat and chill for a while.

Combine egg and two tablespoons of lukewarm water in a separate bowl. Set aside.

Now, cut each pastry sheet into 4-inch x 7-inch pieces and brush with prepared egg mixture. Add 2 tablespoons of tomato filling in the middle of each pastry. Fold the sheets over and pinch the edges with your hands. Brush with the remaining egg mixture and cut the surface with a sharp knife.

Spread the rolls on a baking sheet and place it in the oven. Bake for 15-20 minutes, or until golden brown.

Nutrition information per serving: Kcal: 306, Protein: 10.2g, Total Carb: 18.9g, Dietary Fiber: 2.4g, Sugars: 4.7g, Fats: 19.8g

Thick Tomato Soup

Tomatoes are an impressive source of different nutrients. They are proven to reduce cholesterol levels in the blood and protect the heart. This classic tomato soup is based on baby lima beans, heavy cream, and Blackbelt WPC Plain Protein Powder. It can be served warm or even cold as a healthy snack or a beautiful appetizer. Enjoy!

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients:

2 lbs medium-sized tomatoes, diced

1 cup baby lima beans, pre-cooked

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

1 small onion, diced

2 garlic cloves, crushed

1 cup heavy cream

4 cups vegetable broth

2 tbsp fresh parsley, finely chopped

¼ tsp black pepper, ground

2 tbsp extra virgin olive oil

1 tsp brown sugar

½ tsp salt

Preparation:

Grease the bottom of a deep pot with olive oil. Heat up over medium-high heat and add onions and garlic. Stir-fry until translucent. Now add tomatoes, parsley, salt, pepper, and brown sugar. Continue to cook until completely soft – for 10 minutes.

Add baby lima beans and pour in the vegetable broth. Give it a good stir and reduce the heat to low. Cook for 15 minutes, stirring occasionally.

Remove from the heat and cool to a room temperature. Stir in heavy cream and protein powder. Transfer to a food processor and blend until smooth.

Nutrition information per serving: Kcal: 334, Protein: 16.2g, Total Carb: 23.3g, Dietary Fiber: 5.4g, Sugars: 9.6g, Fats: 20.8g

Sweet Potato Marinara Patties

Classic sweet potato patties with homemade marinara sauce is a simple formula for a delicious yet healthy lunch. Combined with fresh spinach and one scoop of Blackbelt WPC Plain Protein Powder, these patties are something new and unexpected. Enjoy!

Serves: 5

Preparation time: 20 minutes

Cooking time: 55 minutes

Ingredients:

1 lb sweet potatoes, peeled and chopped

1 lb tomatoes, diced

1 cup of fresh spinach, finely chopped

3 large eggs, beaten

2 tbsp all-purpose flour

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

3 tbsp tomato paste

3 tbsp fresh parsley, finely chopped

1 medium-sized onion, finely chopped

½ cup breadcrumbs

1 tsp salt

4 tbsp olive oil

½ cup white wine

2 garlic cloves, finely chopped

½ tsp black pepper, ground

¼ tsp dried oregano, ground

Preparation:

Peel the sweet potatoes and chop into small chunks. Place in a deep pot and add water enough to cover. Bring it to a boil and cook for 10 minutes. Remove from the heat and drain. Transfer the potatoes into a blender and process until pureed. Set aside.

In a large bowl, combine finely chopped spinach, pureed potatoes, flour, salt, 2 eggs, and Blackbelt WPC Plain Protein Powder. Give it a good stir until you get a nice thick mixture. Form 1-inch-thick patties, dip in the remaining egg and finally roll in breadcrumbs.

Preheat 2 tablespoons of oil in a large frying pan over a medium-high heat. Fry patties for about 2-3 minutes on each side. Remove from the heat and set aside.

Now, prepare the marinara sauce.

Preheat the remaining oil in a large skillet over a medium-high heat. Add onions and stir-fry for about 4-5 minutes, or until translucent. Add tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper. Cook for 5 minutes and reduce the heat to low. Add wine and simmer for 30 minutes, stirring occasionally.

Now, add the patties to marinara. Toss all to coat and soak up the juices. Cook for a minute to meld and remove from the heat.

Sprinkle with fresh parsley before serving.

Nutrition information per serving: Kcal: 381, Protein: 13.2g, Total Carb: 45.4g, Dietary Fiber: 6.6g, Sugars: 6.3g, Fats: 15.6g

Sweet Potato Feta Patties

Sweet potatoes are a valuable source of different vitamins and minerals. They are extremely high in carotenoids, inexpensive, and delicious! What more can you possibly want? Combine them with soft Feta cheese, eggs, and 2 scoops of Blackbelt WPC Plain Protein Powder to form these delicious patties for the entire family!

Serves: 6

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

2 lbs sweet potatoes, peeled and chopped

½ cup Feta cheese, crumbled

2 x 40 gram scoop Blackbelt WPC Plain Protein Powder

3 large eggs, beaten

2 tbsp all-purpose flour

½ cup breadcrumbs

2 tbsp olive oil

½ tsp salt

½ tsp dried oregano, ground

¼ tsp turmeric, ground

¼ tsp black pepper, ground

Preparation:

Peel the potatoes and chop into small pieces. Place in a deep pot and add water enough to cover. Bring it to a boil and then cook for 10 minutes. Remove from the heat and drain. Transfer to a blender and process until pureed. Set aside.

In a large bowl, combine cheese, Blackbelt WPC Plain Protein Powder, flour, salt, oregano, turmeric, black pepper, and 2 eggs. Stir once and add pureed potatoes. Use your hands to combine all well and form 1-inch-thick patties.

Dip the patties in the remaining egg and then in the breadcrumbs.

Preheat the oil in a large frying pan over a medium-high heat. Fry patties for about 3-4 minutes on each side, or until crisp and golden brown.

Nutrition information per serving: Kcal: 373, Protein: 16.1g, Total Carb: 52.7g, Dietary Fiber: 6.8g, Sugars: 2.4g, Fats: 11.2g

Sweet Potato and Salmon Patties

Everybody loves nice salmon patties that are bursting with flavor. This is probably the healthiest way to prepare crispy and delicious patties. Salmon is among the healthiest foods in the world and it’s a massive source of omega-3 fatty acids. When combined with sweet potato, olive oil, and Blackbelt WPC Plain Protein Powder, it creates a true gold mine of nutrition.

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

2 cans wild salmon, (about 1 lb)

1 cup sweet potato, pureed

2 tbsp all-purpose flour

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

2 tbsp fresh parsley, finely chopped

4 large eggs, beaten

½ cup breadcrumbs

2 tbsp olive oil

½ tsp salt

¼ tsp black pepper, ground

Preparation:

Peel the sweet potato and cut into small chunks. Place in a deep pot and add 3 cups of water. Bring it to a boil and cook for 10 minutes. Remove from the heat and drain. Transfer the potatoes to a food processor or a blender. Process until pureed and set aside.

Drain the salmon meat and discard any bones and skin.

Now, in a large bowl, combine salmon, pureed potatoes, flour, Blackbelt WPC Plain Protein Powder, finely chopped parsley, one egg, salt, and pepper. Using your hands, from 1-inch-thick patties.

Dip the patties in eggs and then roll in breadcrumbs.

Preheat the oil in a large skillet over a medium-high heat. Add patties and fry for 5 minutes on each side.

Nutrition information per serving: Kcal: 395, Protein: 31.6g, Total Carb: 23.6g, Dietary Fiber: 2.5g, Sugars: 4.5g, Fats: 19.8g

Stuffed Eggplants

This lovely recipe will be the talk of the day when you make it. The best part about this dish is that you can keep it in the fridge for a couple of days. The taste will be even better. Add one scoop of Blackbelt WPC Plain Protein Powder for some extra proteins, sprinkle with cottage cheese or top with Greek yogurt. Enjoy!

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients:

2 large eggplants

7 oz lean ground beef

1 large tomato, finely chopped

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

¼ cup extra virgin olive oil

2 tbsp toasted almonds, finely chopped

¼ cup fresh celery leaves, chopped

1 bay leaf, dried and crushed

1 tsp sea salt

¼ tsp freshly ground black pepper

Preparation:

Preheat the oven to 350 degrees. Line some parchment paper over a baking sheet and set aside.

Slice eggplants in half, lengthwise. Remove the flesh and transfer to a bowl. Add some salt and set aside for 10 minutes. Rinse and pat dry with a kitchen towel.

Grease a large skillet with two tablespoons of olive oil. Heat up over medium-high heat. Briefly fry the eggplant, for three minutes on each side and remove from the frying pan. Set aside.

Now add the ground beef into the same skillet. Stir-fry for ten minutes and add tomatoes. Mix well and simmer until tomatoes soften. Add the eggplant meat and the remaining ingredients. Cook for five minutes and remove from the heat.

Stuff the eggplant halves with this mixture. Transfer onto a baking sheet and bake for 15 minutes, or until lightly charred.

Optionally, sprinkle with some dried curd cottage cheese. Serve!

Nutrition information per serving: Kcal: 326, Protein: 24.4g, Total Carb: 19.8g, Dietary Fiber: 10.8g, Sugars: 9.9g, Fats: 18.2g

Spring Vegetable Soup

A warm bowl of soup with different flavors of fresh vegetables will brighten up your day. It can be served as a healthy snack or a light dinner. Feel free to play with ingredients and add some green peas, tomatoes, leeks, and chili peppers. Just make sure to add one scoop of Blackbelt WPC Plain Protein Powder for some extra proteins. Enjoy!

Serves: 2

Preparation time:  15 minutes

Cooking time:  25 minutes

Ingredients:

1 medium-sized carrot, finely chopped

2 spring onions, finely chopped

1 yellow bell pepper, finely chopped and seeds removed

2 celery stalks, finely chopped

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

½ cup celery leaves, finely chopped

½ tsp dried thyme

2 tbsp butter

1 tsp vegetable oil

4 cups vegetable broth

1 cup milk

1 tsp salt

¼ tsp black pepper, freshly ground

Preparation:

Heat up the oil in a large, heavy-bottomed pan. Add butter and allow it to melt. Now add finely chopped carrot, spring onions, bell pepper, and celery stalks. Cook for ten minutes, stirring constantly.

Pour in vegetable broth and bring it to a boil. Reduce the heat to medium and add milk, protein powder, celery leaves, thyme, salt, and pepper.

Cook for 15 minutes stirring occasionally.

Nutrition information per serving: Kcal: 360, Protein: 26.2g, Total Carb: 19.1g, Dietary Fiber: 2.4g, Sugars: 12.4g, Fats: 20.2g

Spinach Omelette

Spinach is one of the healthiest foods on the planet. It’s loaded with different vitamins and minerals and definitely one of the best leafy greens to use in your omelette recipe. This classic breakfast recipe is combined with Blackbelt WPC Plain Protein Powder and will provide generous amounts of proteins for a perfect meal.

Serves: 2

Preparation time:10 minutes

Cooking time: 10 minutes

Ingredients:

1 cup spinach, torn

3 tbsp olive oil

2 garlic cloves, crushed

1 tsp sea salt

¼ cup cheddar cheese

3 eggs

¼ cup milk

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

1 tsp dried rosemary

¼ tsp chili flakes

Preparation:

Rinse the spinach under cold running water and drain in a large colander. Set aside.

Heat up the olive oil in a large skillet, over medium-high heat. Add garlic and stir fry for two minutes. Now add spinach and season with sea salt. Cook for 5 minutes, stirring constantly. Remove the spinach from the skillet and set aside.

Whisk together eggs, cheddar, milk, protein powder, rosemary, and chili flakes. Pour into the skillet and cook for 2-3 minutes, or until set. Transfer to a serving plate and add spinach. Fold in half and serve.

Nutrition information per serving: Kcal: 417, Protein: 24.5g, Total Carb: 6g, Dietary Fiber: 0.7g, Sugars: 2.5g, Fats: 34g