Meg Robinson

Here’s one of my recent batch cooks which seems almost too simple to share as it’s literally just beef mince cooked with a few herbs and spices, but it’s one of my fave things to prep as it literally takes 5-10 minutes and it’s so easy to chuck with different things to make some easy, high-protein meals across the week!
I’ll post the recipes for the cheesy rice, the sweet potato wraps and the tacos this week so come back for those!

The recipe makes 6-8 portions, depending on the tummies you’re feeding!

Ingredients:
1.25kg beef mince
3 tbsp tomato puree
1 tbsp chili powder
1 tbsp cumin
1/2 tbsp paprika and onion seasoning
2 tsp garlic
1/2 tsp salt and pepper
1.5 tsp oregano

Method:
Just fry off the beef until browned, breaking it up for a spatula or a whisk then add the tomato purée and all of the seasonings until fully coated! Store in airtight containers in the fridge for up to 5 days.

1/6 of the recipe
232 calories, 3g carbs, 8g fat, 36g protein

Creamy chicken and bacon crispy gnocchi 🤤 recipe makes 3 portions, or 2 if you’re hungry! 👇🏼

To serve 3: 413 calories
52g carbs | 9g fat | 26g protein

To serve 2: 620 calories
78g carbs | 14g fat | 39g protein
⁣⁣⁣
500g gnocchi
100g bacon lardons
1 tbsp olive oil
3 spring onions, sliced⁣
285g (raw) diced chicken breast⁣
1 tbsp garlic Italian seasoning⁣
1/2 a chicken stock cube with 100ml boiling water
30g cream cheese⁣
Small handful of parsley, chopped

Airfry your gnocchi and bacon lardons with 1 tbsp oil for 15-20 minutes at 200°C or until crispy.
Add a spray of oil to a frying pan and add most of the spring onions (saving some for topping) and chicken for 5 minutes to brown. Add the garlic Italian seasoning and stir to coat for a few more minutes until cooked through.
Pour in the stock and simmer for a few minutes, then stir in the cream cheese and gently simmer for a few more minutes until thickened.
Tip in the crispy gnocchi, half of the bacon bits and some chopped parsley and stir to combine.
Top with the remaining spring onions and bacon bits.

Obsessedddd with these high-protein flatbreads and this creamy cajun chicken topping was just marvellous 🤩 I used the cajun chicken mix that I made as my batch-cook a few weeks ago - I’ll link the video to this one!

- 80g plain flour plus extra for dusting
- 80g 0% fat Greek yohurt
- 40g extra yoghurt for topping
- 1/2 a lemon
- 1/3 of the cajun chicken mix (see linked vid for recipe)
- Chopped parsley for topping

1. If cooking the cajun chicken mix at the same time, get this mostly cooked before moving onto the next step, and leave it simmering whilst you make the flatbreads.
2. Combine the flour and yoghurt (80g) in a large bowl and mix together to form a dough, adding a little extra flour if it feels sticky.
3. Roll into a ball, then roll out on a flour-dusted work surface to create a thin base (as thin as poss! Should be around 20cm in diameter).
4. Fry the base in a large, hot pan with no oil for a couple of minutes on each side or until nicely browned.
5. If re-heating, do this now!
6. Add the flatbread to a plate, top with a tbsp of yoghurt and a squeeze of lemon on each then spread it over the flatbread. Top with the cajun chicken, any remaining yoghurt and chopped parsley.

473 calories per loaded flatbread
44g carbs, 10g fat, 48g protein

And if you’d like the link to my cookbook with lots more batch cook staple recipes comment BOOK and I’ll send the link straight to your inbox!

Protein squares bars 🤤 or maybe peanut butter protein chewy bars are a better description idk!? Either way they’re sooo delicious, I’ve trialled a few batches of these and inhaled the whole batch every time 🤣 no need to bake just 10 mins and you’ve got high protein sweet treats ready to go in the fridge 👏🏻

I made 6 squares from this using a dish approx 16x12cm.
Each square is 132 calories - 14g carbs, 4.6g carbs, 9g protein 💪🏼

👩🏼‍🍳 Ingredients:
40g vanilla protein powder
10g peanut butter powder (or sub for 10g extra peanut butter and reduce to 50g yoghurt)
35g marshmallows
60g Greek yog
40g smooth peanut butter (I use Pip & Nut which is quite runny)
35g honey
8 corn thins (approx 50g)
20g chocolate for topping

1️⃣ Combine the protein powder and peanut butter powder in a bowl.
2️⃣ Add the marshmallows to a large, microwaveable bowl and microwave on low for up to 30 seconds (keep checking it) until melted.
3️⃣ Add the yoghurt, peanut butter and honey to the melted marshmallows and stir until smooth.
4️⃣ Tip the protein powder/ peanut butter powder mix in and stir until combined.
5️⃣ Crumble in the corn thins/ rice cakes and mix it all together. It should be very sticky but dry enough to fall off the spoon.
6️⃣ Press it firmly into a lined dish then melt the chocolate and drizzle it on top.
7️⃣ Refrigerate for at least an hour then cut into 6 slices and enjoy!

45g protein dessert? Yes please 🤪 this is essentially a mug cake but not in a mug lol. And yes the simple protein powder/ baking powder/ milk mug cakes *can* be dry AF ❗️ so if you’re tooo funny with texture maybe it’s not for you, but it’s basically a protein shake in cake form so you can’t expect a light and fluffy muffin 🤣 and the tips below (plus lathering it in yoghurt and other delicious things) will help to avoid it tasting like rubber lol.

📝 Notes and tips:
- Different protein powders respond differently, make sure the mixture is loosely enough to drop off a spoon before going in the microwave.
- I always just use whey protein but I hear that casein is better for this!
- Take it out the microwave when it still looks shiny. It’ll continue to cook a little once it’s out. Better to be slightly under-done than over-done.
- If you’re in a deficit I’d reduce the pistachio creme to 15g total and remove the white chocolate entirely - it’s still delicious and this would take it to 337 calories and 43.5g protein.

40g protein powder (I use .uk vanilla milk flavour)
1/4 tsp baking powder
70ml skimmed milk
80g 0% fat greek yoghurt
1/2 tsp maple syrup
22g pistachio creme (I use )
15g white chocolate
3g pistachios, crushed

Whisk the protein powder, baking powder and milk together to form a thick, smooth batter (it might look a little lumpy, that’s fine!).
Cook on high in the microwave for 35-40 seconds with a few pauses in the middle to stop it rising too quickly!
Melt the pistachio creme in the microwave for 10-20s and combine 2/3 of it with the Greek yoghurt and maple syrup.
Spread this on top of the cake, then melt the 15g white chocolate and spread that over the top. Drizzle the remaining pistachio creme on top and finish with the crushed pistachios.

461 calories
31g carbs, 18g fat, 45g protein