Category: Savoury Recipes

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

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 Whey Protein Concentrate Raw 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 Whey Protein Concentrate Raw 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 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 Whey Protein Concentrate Raw 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 Whey Protein Concentrate Raw 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

Everybody loves hot Mexican tortillas with tender chicken meat, vegetables, and salsa sauce.They are very easy to prepare and a beautiful snack to-go. This one contains one scoop of Blackbelt Whey Protein Concentrate Raw Protein Powder for a wonderful boost of proteins. Wrap and enjoy!

Serves: 10

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients:

For tortillas:

2 ½ cups all-purpose flour

1 x 40 gram scoop Blackbelt Whey Protein Concentrate Raw Protein Powder

¾ cup shortening

2 tsp baking powder

1 cup lukewarm water

For the filling:

1 lb chicken breast, boneless and skinless

2 red bell peppers, finely chopped

1 cucumber, sliced

1 can red kidney beans (7 oz)

½ cup hot salsa dip

3 tbsp vegetable oil

½ tsp chili powder

½ tsp salt

¼ tsp freshly ground black pepper (optional)

Preparation:

In a large mixing bowl, combine flour with Blackbelt WPC Plain Protein Powderand baking powder. Mix well and shortening and one cup of lukewarm water. Using a dough hook, beat well for three minutes.

Remove the dough from the mixing bowl and transfer onto a lightly floured work surface. Divide the dough into 10 equal balls. Roll out each ball into thin discs (6-inches diameter).

Preheat a large, non-stick skillet over medium-high heat. Place each tortilla into the hot skillet and cook for 2 minutes. Flip and continue to cook for one more minute, or until nicely golden on both sides. Set aside.

Rinse the meat under cold running water and pat dry with a kitchen towel. Using a sharp cutting knife, cut the chicken breast into bite-sized pieces. Heat up the oil over medium-high heat. Add the meat and reduce the heat to medium-low. Cook for 15 minutes, stirring occasionally. Season with salt, chili powder, and black pepper. Give it a good stir and remove from the heat.

Top each tortilla with chicken meat, add some red kidney beans, cucumber slices, and red bell peppers. Drizzle with hot salsa and wrap. Serve immediately.

Nutrition information per serving: Kcal: 428, Protein: 19.8g, Total Carb: 39.6g, Dietary Fiber: 4.3g, Sugars: 2.6g, Fats: 21.4g

Shrimps are a very impressive source of different nutrients. They contain huge amounts of proteins, vitamin B12, phosphorus, selenium, choline, copper, and iodine. This healthy recipe is based on a delicious tomato sauce which is combined with one scoop of Blackbelt Whey Protein Concentrate Raw Protein Powder. Perfect for a quick lunch or a fancy dinner. Enjoy!

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

1 lb shrimps, shelled and deveined

2 large tomatoes, diced

3 garlic cloves, minced

1 x 40 gram scoop Blackbelt Whey Protein Concentrate Raw Protein Powder

½ cup fish stock

2 tbsp fresh lemon juice

½ tsp brown sugar

2 tbsp fresh parsley, finely chopped

1 tsp cayenne pepper, ground

½ tsp freshly ground black pepper

2 tsp sea salt, divided

Preparation:

Preheat the oil in a large saute pan over a medium-high heat. Add garlic, cayenne pepper, black pepper, and salt. Stir-fry for about 3-4 minutes and add diced tomatoes. Stir all well and cook for 2 minutes, or until tomatoes slightly soften.

Add fish stock and lemon juice. Reduce the heat to low and bring it to a light simmer, stirring occasionally. Add sugar to reduce the bitterness. Remove from the heat and transfer to a blender. Process until smooth and return to the pan.

Generously sprinkle the shrimps with salt and add to the pan.Stir in Blackbelt WPC Plain Protein Powder andcook for about 2-3 minutes on each side over a medium-high heat.

Nutrition information per serving: Kcal: 391, Protein: 66.3g, Total Carb: 16g, Dietary Fiber: 2.8g, Sugars: 6.5g, Fats: 5.9g

The combination of eggs, button mushrooms, Greek yogurt, and Blackbelt Whey Protein Concentrate Raw protein Powder gives this classic breakfast recipe a nice boost of proteins and healthy fats. If you’re not a fan of olive oil, replace it with one tablespoon of unsalted butter.

Serves: 2

Preparation time: 5 minutes

Cooking time: 12 minutes

Ingredients:

4 large eggs

½ cup button mushrooms, sliced

2 tbsp Greek yogurt

1 x 40 gram scoop Blackbelt Whey Protein Concentrate Raw Protein Powder

2 tbsp olive oil

1 small onion, finely chopped

½ tsp salt

1 tsp Italian seasoning mix

Preparation:

Preheat the oil in a large skillet over a medium-high heat. Add onions and stir-fry for about 3-4 minutes, or until translucent. Add mushrooms and cook for 5 minutes, or until the liquid evaporates.

Meanwhile, whisk together eggs, Greek yogurt, Blackbelt WPC Plain Protein Powder, salt, and Italian seasoning mix. Pour the egg mixture into the frying skillet and cook for 2 minutes, or until nearly set. Stir with a wooden spoon, lifting and folding it over from the bottom of the skillet every 10-15 seconds.

Optionally, top with some cottage cheese and serve.

Nutrition information per serving: Kcal: 365, Protein: 26.6g, Total Carb: 9g, Dietary Fiber: 0.9g, Sugars: 3.8g, Fats: 25.5g

Eggs are incredibly nutritious and one of the best breakfast choices you can have. They are an amazing source of different vitamins and minerals, along with proteins and other nutrients. This recipe combines all the amazing health benefits eggs have to offer with lean ground beef, onion, and tomato. Add one scoop of Blackbelt Whey Protein Concentrate Raw Protein Powder, prepare, and enjoy!

Serves: 3

Preparation time: 10 minutes

Cooking time:20 minutes

Ingredients:

3 eggs

7 oz lean ground beef

1 x 40 gram scoop Blackbelt Whey Protein Concentrate Raw Protein Powder

1 large tomato, finely chopped

1 large onion, finely chopped

1 tbsp tomato paste, sugar-free

2 tbsp olive oil

¼ tsp salt

¼ tsp freshly ground black pepper

Preparation:

Crack the eggs and season with salt and pepper. Add Blackbelt WPC Plain Protein Powder and whisk together. Set aside.

Grease a large skillet with olive oil and heat up over medium-high heat. Add onions and stir-fry until translucent. Now add chopped tomato and tomato paste. Give it a good stir and cook until tomatoes soften and most of the liquid evaporates.

Add ground beef and continue to cook for ten more minutes, stirring constantly. Finally, pour in the egg mixture and give it a good stir. Cook for 2 minutes.

Remove from the heat and set aside.

Nutrition information per serving: Kcal: 342, Protein: 34.3g, Total Carb: 9.7g, Dietary Fiber: 2.1g, Sugars: 5g, Fats: 18.6g

These crispy salmon sticks can be served with mashed potatoes, fresh vegetable salad, French fries, or simply with your favorite dip. However, make sure to add one scoop of Blackbelt Whey Protein Concentrate Raw Protein Powder for even more nutrients. These simple wraps are truly fabulous and I hope you’ll enjoy them!

Serves: 5

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients:

1 lb salmon fillets, minced

2 medium-sized red onions, thinly sliced

1 large red bell pepper, chopped

1 tbsp parsley, finely chopped

½ tsp of tarragon

½ cup sour cream

1 x 40 gram scoop Blackbelt Whey Protein Concentrate Raw Protein Powder

1 tsp cayenne pepper, ground

¼ tsp black pepper, ground

2 tbsp extra-virgin olive oil

½ tsp salt

For the breading:

3 large eggs

1 cup breadcrumbs

¾ cup all-purpose flour

1 x 40 gram scoop Blackbelt WPC Plain Protein Powder

For serving:

4-5 cherry tomatoes, sliced

½ cup green peas, cooked

A handful of fresh arugula, torn

A handful of fresh green cabbage, shredded

6 whole wheat tortillas

Preparation:

Preheat 1 tablespoon of oil in a large skillet over a medium-high heat. Add onions, bell pepper, and parsley. Cook for 4-5 minutes, or until translucent. Remove from the heat and set aside to cool for a while.

Combine salmon, tarragon, sour cream, Blackbelt WPC Plain Protein Powder, cayenne pepper, black pepper, salt, and previously prepared onion mixture. Stir all well and mold the mixture into 2-inches long sticks.

Mix together flour and Blackbelt WPC Plain Protein Powder. Now, roll each stick in this mixture, then in eggs, and finally in breadcrumbs.

Preheat the remaining oil in a large skillet over a medium-high heat. Add fish sticks and cook for 5 minutes on each side, or until crisp and golden brown.

Sprinkle each tortilla with some water and microwave for a minute to soften. Spread sliced tomatoes, green peas, arugula, and cabbage. Add salmon sticks and wrap.

Nutrition information per serving: Kcal: 487, Protein: 32.3g, Total Carb: 50.8g, Dietary Fiber: 3.7g, Sugars: 3.4g, Fats: 17.7g

The combination of sweet bell peppers, tender tomatoes, healthy onions, pure olive oil, and Parmesan cheese gives this meal a nice boost of fiber and healthy fats. Bell peppers and onions are an excellent source of vitamin C, while olive oil adds precious omega-3 fatty acids. Add two scoops of Blackbelt Whey Protein Concentrate Raw Protein Powder for some extra proteins, and you’ve got yourself a wonderful and healthy meal.

Serves: 3

Preparation  time: 20 minutes

Cooking time: 30 minutes

Ingredients:

6 red bell peppers, seeds removed and sliced

1 lb tomatoes, peeled and roughly chopped

1 cup fire-roasted tomatoes, diced

1 tbsp dried basil

2 x 40 gram scoop Blackbelt Whey Protein Concentrate Raw Protein Powder

1 large onion, finely chopped

2 garlic cloves, crushed

¼ cup Parmesan cheese, grated

3 tbsp olive oil

2 tbsp butter, melted

1 tsp salt

¼ tsp freshly ground black pepper

1 tsp dried rosemary, crushed

Preparation:

Preheat the oven to 400 degrees. Line some parchment paper over a baking sheet and set aside.

Rinse the bell peppers under cold running water. Pat dry with a kitchen towel and slice in half. Remove the seeds and set aside.

In a large skillet, heat up the olive oil over medium-high heat. Add chopped onions and crushed garlic. Stir-fry until translucent. Now add chopped tomatoes, fire roasted tomatoes, and basil. Continue to cook for 5 minutes, over medium heat. Finally, stir in Parmesan and Blackbelt WPC Plain Protein Powder. Pour in ¼ cup of water and give it a good stir. Remove from the heat.

Brush each bell pepper half with some butter. Fill with two tablespoons of the tomato mixture and season with salt, pepper, and rosemary.

Bake for 15-20 minutes.

Nutrition information per serving: Kcal: 467, Protein: 25.7g, Total Carb: 34.8g, Dietary Fiber: 7.3g, Sugars: 19.8g, Fats: 28.1g

Everybody loves a nice cheese pizza that melts in your mouth, but this protein-loaded recipe is truly impressive. A simple dough recipe is combined with Blackbelt Whey Protein Concentrate Raw Protein Powder for some extra proteins and then topped with your favorite cheese types. I promise there won’t be leftovers with this one!

Serves: 8

Preparation time: 40 minutes

Cooking time: 10 minutes

Ingredients:

For the base:

1 ½ cup all-purpose flour

1 tsp dry yeast

2 tbsp olive oil

½ tsp salt

1 cup lukewarm water

2 x 40 gram scoop Blackbelt Whey Protein Concentrate Raw Protein Powder

For the tomato sauce:

½ cup tomato paste

1 tbsp olive oil

1 tsp powdered stevia

¼ cup water

½ tsp dried oregano

For the topping:

1 oz cheddar cheese

5-6 slices mozzarella

¼ cup grated gouda

¼ cup grated parmesan

2 tbsp extra virgin olive oil

Preparation:

First, you will have to prepare the dough. In a large bowl, combine flour with yeast, salt, and protein powder. Mix well and gradually add oil and water. Transfer to a mixing bowl and beat well on high, for 3 minutes.

Place the dough onto lightly floured surface and knead until completely smooth. Wrap tightly with plastic foil and set aside for 30 minutes.

Meanwhile, prepare the tomato sauce. Place tomato paste in a small saucepan and add water. Bring it to a boil and reduce the heat to medium. Now add olive oil, oregano, and stevia. Simmer for five minutes, stirring constantly. Remove from the heat and set aside.

Place the dough on a lightly floured work surface and divide into 2 balls. Roll out each ball into approximately 9-inches discs.

Preheat the oven to 400 degrees. Spread the tomato mixture over each disc and top with cheese. Drizzle with some olive oil and bake for 10 minutes.

Nutrition information per serving: Kcal: 271, Protein: 15.4g, Total Carb: 19.9g, Dietary Fiber: 0.8g, Sugars: 0.3g, Fats: 14.8g