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High Protein & Carb-Free Recipes

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High Protein & Carb-Free Recipes

Please come together to share your vegetarian high protein recipes! It is incredibly hard to get enough protein into a veggies diet so please help!!

17/05/2026

Garlic parmesan cheese balls

Ingredients

4 large Yukon gold potatoes
4 tbsp corn starch
Salt to taste
1 tbsp garlic powder
1 tsp black pepper powder
1 tsp dried parsley
1/2 cup freshly grated Parmesan cheese
Oil for frying
8oz Mozzarella Cheese Block, cut into small squares
1/4 cup Parmesan cheese (for garnish)

For the dry batter:
1 cup all-purpose flour
1 tbsp corn starch
Salt to taste
1/2 tsp black pepper
1 tsp garlic powder

For the egg wash mixture:
2 eggs
3 tbsp water

For the breadcrumbs:
1 cup panko breadcrumbs
1 tsp parsley, dried

Method:

Peel and cut the potatoes into 2-inch cubes. Boil them in salted water until fork-tender.

In a mixing bowl, mash the potatoes. Add corn starch, salt, pepper, garlic powder, dried parsley, and Parmesan cheese. Mix thoroughly until it starts to form a dough.

Take some potato filling, flatten it, and add a square of mozzarella cheese. Close it to form a ball shape. Repeat this process with the remaining potato filling to form balls and set them aside.

In a separate bowl, make the dry batter. Add all-purpose flour, flour, cornstarch, salt, black pepper, and garlic powder. Mix well and set aside.

In another bowl, make the egg wash by whisking together eggs and water.

In a third bowl, combine panko breadcrumbs and parsley.

Dip each potato ball in the dry batter, then in the egg wash, and finally in the panko breadcrumb mixture, coating them evenly.

Heat the oil to 350°F. Fry the potato balls in batches for 2 to 3 minutes, or until they are golden brown and crispy.

Sprinkle some more Parmesan cheese on top before serving and enjoy.

16/05/2026

Blueberry Cheesecake Protein Bowl (30g Protein!) 🫐💪

Mix Premier Protein with sugar-free Jell-O and bam – dessert that helps you build muscle!

13/05/2026

ITALIAN LEMON JAM
This Italian Lemon Jam is not only a delicious spread but also packed with vitamin C, making it a healthy addition to your breakfast or dessert. Enjoy the bright, citrusy flavor while boosting your immune system!
INGREDIENTS:
4 large lemons
2 cups granulated sugar
1 cup water
½ teaspoon vanilla extract (optional)
INSTRUCTIONS:
STEP 1: Start by washing and drying the lemons. Zest the lemons and then juice them, making sure to discard any seeds.
STEP 2: In a pot, combine the lemon juice, zest, sugar, and water. Stir the mixture until the sugar is completely dissolved.
STEP 3: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 30-40 minutes. Stir occasionally until the jam thickens.
STEP 4: To check if the jam is ready, place a small amount on a cold plate. If it gels, it’s done. If not, continue cooking for a few more minutes.
STEP 5: Remove the pot from the heat and let it cool slightly before pouring the jam into sterilized jars. Seal the jars tightly and allow them to cool completely.

13/05/2026

Pico de Gallo — best & super short
Ingredients
6 ripe tomatoes, diced
1 small white onion, finely chopped
2–3 jalapeños, minced (seeded for less heat)
½–1 cup fresh cilantro, chopped
2–3 garlic cloves, minced
Juice of 1–2 limes
Salt to taste
Recipe
Mix everything in a bowl.
Add lime juice + salt.
Rest 10–15 min for flavors to blend.

13/05/2026

The jewish people made this during the great depression and this is one of the original recipes. I substitute cucumber slices for the green peppers as I don't like green bell pepper.
Ingredients
1 head shredded cabbage- about 2lbs.
3 carrots sliced
2 cucumbers
2 green peppers ( I use sliced cucumbers in place of peppers)
1 large red onion thinly sliced
1 buch radishes thinly sliced
1/2 bunch celery
Dressing
1 cup vegetable oil( or your preferance)
1/2 cup warm water
1 1/2 cup white vinegar
10 to 12 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon garlic powder
Slice all vegetables and place in a large bowl
Mix sugar,salt, and garlic powder in bowl with warm water and stir until dissolved, add the vinegar and oil.
Pour dressing over vegetables and mix well, pack into glass jars then divide and pour any remaining dressing evenly into the jars.
The dressing is great, it is not to sweet because of the amount of vinigar. I do not substitute things for the dressing. Enjoy because this stuff sure is delicious.

11/05/2026

White Bean & Artichoke Mediterranean Salad
Ingredients:
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
1 cup marinated artichoke hearts, chopped
½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
For the Dressing:
3 tablespoons olive oil
1½ tablespoons red wine vinegar or lemon juice
1 teaspoon Dijon mustard
½ teaspoon dried oregano
1 garlic clove, minced
Salt and black pepper, to taste
Directions:
In a large mixing bowl, combine white beans, artichoke hearts, cherry tomatoes, olives, red onion, feta, and parsley.
In a small bowl or jar, whisk together all dressing ingredients until well emulsified.
Pour the dressing over the salad and toss gently to coat everything evenly.
Let sit for 10–15 minutes for flavors to develop, or refrigerate for later.
Serve chilled or at room temperature.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Kcal: 320 per serving
Servings: 3–4 servings..~

11/05/2026

Garlic Butter Stir-Fried Vegetables
Ingredients:
2 tbsp olive oil (or butter)
3 cloves garlic, minced
1 medium onion, chopped
1 cup broccoli florets
1 zucchini, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 medium carrots, diced
Salt & black pepper, to taste
½ tsp chili flakes (optional, for heat)
1 tsp Italian seasoning or dried oregano
1 tbsp soy sauce (optional, for umami)
Fresh parsley or basil, chopped (for garnish).

11/05/2026

I’ve been making cheese crisps forever, but these were a game-changer! Instead of using cheddar (which tends to turn out chewy sometimes), I used thinly sliced provolone with Everything Bagel Seasoning. Bake at 350 for about 10 minutes, and voila! YUMMY!!!!
Ingredients
2 cups shredded Parmesan or cheddar
1 tsp everything bagel seasoning or poppy seeds
Directions
Heat oven to 400°F / 200°C.
Line tray with parchment paper.
Make small piles of cheese, flatten slightly.
Sprinkle seasoning on top.
Bake 5–7 min until golden and crispy.
Cool 5 minutes to crisp up.

11/05/2026

Italian Antipasto Salad
Ingredients:
Mixed lettuce or greens
Cherry tomatoes (halved)
Sliced salami
Mozzarella balls
Artichoke hearts
Green olives
Red onion (chopped)
Cubed cheese (like provolone or cheddar)
Olive oil
Red wine vinegar
Salt & pepper
Instructions:
Combine:
Toss all the veggies, meats, and cheese in a large bowl.
Dress:
Drizzle olive oil and red wine vinegar over the salad. Season with salt and pepper.
Serve:
Mix well and enjoy immediately.

09/05/2026

Spinach & Feta Triangles Recipe
Ingredients
6 filo/phyllo pastry sheets
2 cups spinach (chopped)
1 cup feta cheese (crumbled)
1 egg
2 tbsp olive oil or melted butter
Salt, pepper
Sesame or nigella seeds (optional)
Instructions
Preheat oven to 200°C / 400°F.
Mix spinach, feta, egg, salt, and pepper.
Lay 2 filo sheets together, brush lightly with oil/butter.
Spread filling over sheet.
Cut into strips and fold into triangles.
Place on baking tray, brush top with egg or butter.
Sprinkle seeds on top.
Bake 20–25 mins until golden and crispy.

09/05/2026

Garlic Herb Roasted Veggies
Ingredients
1 lb baby potatoes, halved
1 cup carrots
1 cup green beans
3 tbsp olive oil
4 garlic cloves, minced
1 tsp Italian herbs
Salt & pepper
Parmesan (optional)
Instructions
Heat oven to 425°F (220°C).
Toss potatoes and carrots with olive oil, garlic, herbs, salt, and pepper.
Roast on a baking sheet for 20 minutes.
Add green beans, toss, and roast 10–15 more minutes until golden and tender.
Sprinkle with Parmesan and serve hot.

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