5 Easy High-Protein Dinners (Real Food, Balanced & Nourishing)
Struggling to come up with weeknight meals that are actually satisfying and support your goals?
In this video, I’m sharing 5 of my go-to high-protein dinner recipes — all made with real, nutrient-dense ingredients and built to keep you full and energized for hours.
🍽️ These meals are:
Quick & easy to prep
Packed with protein, healthy fats & flavor
Blood sugar–friendly and hormone-supportive
Flexible for your lifestyle (swap ingredients as needed)
Here’s what’s inside:
1. Sweet Potato Toast with Smoked Salmon
25 min cook | 5 min prep | Serves 1
– 1 medium sweet potato (2 slices)
– 100g smoked salmon
– ¼ cup Greek yogurt
-Salt & pepper, cucumber, chives (optional)
Roast or air-fry sweet potato slices, then top with Greek yogurt, smoked salmon, and seasonings. Add cucumber and chives for crunch.
✨ Tip: Try with lemon or capers for a flavor boost.
2. Greek-Inspired Ground Beef Bowl
10 min cook | 10 min prep | Serves 1
– 200g ground beef
– Onion, cumin, paprika, coriander, oregano
– Shredded cabbage, tomato, ajvar
– Greek yogurt, garlic, sea salt
Sauté seasoned beef with onions, top with cabbage, tomato, ajvar, and creamy yogurt garlic sauce. Add olives or lemon for Mediterranean vibes.
✨ Dairy-free? Swap yogurt for tahini + lemon.
3. Cottage Cheese Breakfast Tacos
20 min cook | 5 min prep | Serves 1
– 200g cottage cheese
– 1 egg
– Toppings: avocado, parmesan, salsa
Blend or whisk cottage cheese and egg, bake into tortillas, then top with creamy avocado, melty parmesan, and fresh salsa.
✨ Optional add-ins: spinach, scrambled eggs, or leftover protein.
4. Bone Broth Chicken Soup (Leftovers Makeover)
15 min cook | 5 min prep | Serves 2
– 2 chicken breast
– 2 cups bone broth
– Carrot, celery, onions, garlic, herbs
– Tallow/ghee, sea salt & pepper
Sauté chicken in tallow, add in vegetables, then broth, herbs, and simmer. Ultra-nourishing and gut-healing.
✨ Try the creamy coconut or Mediterranean variation!
5. Bolognese with a Gut-Healthy Twist
Hearty & comforting — with added nutrients
– 200g ground beef
– Celery, carrot, onion
– Splash of red wine (optional)
– 200ml passata + 100ml bone broth
– Italian herbs, sea salt
Sauté aromatics, brown beef, deglaze with wine, and simmer in bone broth + passata for a rich, healing sauce. Serve with zucchini noodles, spaghetti squash, or sourdough.
✨ Add a dollop of ricotta or grass-fed cheese for extra fats & flavor.
📥 Want the printable recipe cards + weekly meal builders?
Join the free AncestralFit Women Community on Skool and grab:
– Printable PDF & PNG recipe cards
– 30g Protein Meal Ideas Guide
– High-Protein Food Combos List
– Blood Sugar–Balancing Meal Frameworks
👉 Join us here: https://www.skool.com/ancestral-fit-women-5706/about?ref=3dca9bc4889d42a4905f4ca7e415b309
#ancestraleating #highproteindinner #realfoodrecipes #fatlossforwomen #ancestralfit #proteinfirst #nourishingmeals
[Music] Hello everyone. In this video, I’m showing you five easy highrated dinner recipes. And let’s get started with a ground beef taco bowl. First, we’re going to chop up our onion, which is what we’re going to use to cook with our ground beef. Now, when we add our ground beef to the pan, make sure your pan is very nice and hot so you get that nice browning and flavor onto your beef. Then, we’re going to add our spices. All of these will be written in the description. Next, we’re chopping up our veggies. Either tomatoes and cabbage. Now, I will launch my cabbage because I can’t digest raw cruciferous vegetables. If you can, you can go for it. You can also do something like cucumber or some spaghetti squash, whatever you feel like. Now comes the star of this dish, and that is the Greek yogurt garlic sauce. We add Greek yogurt, garlic, onion flakes, and salt to a little ramkin and mix. And all that’s left to do is plate up. We add our beef, our veggies, and our sauce. And I also added some ava, I believe it’s called. And of course, some parsley. And that ava just adds a little bit of a peppery flavor. And it just brings the whole dish together. And again, don’t skip the salt. [Music] I don’t really like spending a lot of time cooking, so these cottage cheese tacos are amazing. I meal prep them usually. So, the base is just made of two ingredients. Just 200 g of cottage cheese and one egg. That’s the ratio I prefer. You’ve probably seen a version of these on social media. I love them. And you just mix your cottage cheese and egg. And then you spread it thinly on a baking sheet. I did three small tacos. You can also do one big one if you want to make like a pizza. And then you bake it. Now, the longer you bake these, the crispier the shell gets. And once they’re done baking, you just add your toppings. added avocado and parmesan cheese for some extra fiber, healthy fats, and some extra protein. Now, you can do any toppings. You could do salsa, you could do guacamole, you could do sour cream, whatever your heart desires. This is just what I went with. [Music] Our next recipe is super simple again, sweet potato toast. Basically, you just cut your sweet potato into toast slices. And you can meal prep these and you can add any toppings you want. You just cut them up and then roast them. Now, in this video, I did smoked salmon sweet potato toast. So, I added some Greek yogurt, smoked salmon, and I added some cucumber slices for a fresh crunchy touch. Again, don’t skip the salt. And you also eat with your eyes, so I like to plate mine nicely. So, I added some green onions, and of course, a little dollop of Greek yogurt to make it look a little bit fancy. [Music] The next recipe is a warm and comforting one, which is bolognese and squash. For this recipe, I forgot to record with my camera, so my phone will have to do. But you start by chopping up all your veggies, so I did carrots, onion, and celery. I prefer to cut my relatively small. Then you’re going to heat your pot really, really high so that when you add your ground beef, you get that flavor at the bottom. Then you add all your veggies. And now we’re going to add garlic and red wine. Don’t skip the red wine because you need that little bit of flavor. But when you do add the red wine, cook it for long enough so that the alcohol evaporates but the flavor stays and that gives that traditional bolognese flavor. And then we’re going to add our pasta. And I also added a little bit of bone broth to make it a little bit more liquidy. And then we add our herbs and salt. Now I like to plate mine in a spaghetti squash. You can use spaghetti. You can eat it on its own. But what I do is I roast my spaghetti squash. And also don’t throw away your pumpkin seeds. You can always wash them and then roast them. Then you have a nice little snack that’s really healthy for you. And what I do is I roast my spaghetti squash. And then into the middle I scoop my bolognese. And then I just add some Parmesan cheese on top and grill it so that it gets a little bit nice and brown. And then you can just pull it from the middle and get a little bit of sauce, a little bit of cheese. And it just tastes so good. And you don’t even have to do dishes because your bowl is your spaghetti squash. So it’s very, very convenient. And look how good it looks. And our last recipe is chicken soup. Now, this recipe is super good for those cold days we need a warm comforting soup. And we’re going to start the same as we did for the bolognese by chopping our veggies. So, we have carrots, celery, and onions. These three just give such a nice flavor. And they’re really nice in the soup. So, we’re going to cut them into bite-sized pieces so that they’re not too small, but also not too big. And then we’re going to cut our chicken. Now, a little tip when you cut chicken, I like to use a fork and a knife instead of using my hands to touch the chicken because I don’t want to spread gems throughout my kitchen. So, this is the way I do it. And then again, we’re going to heat our pot really, really high so that you can see the skin coming up. Now, I use ta to cook mine because it has a high cooking point. I use something like olive oil because it has a low cooking point. So, rather use that for salad. And when we add our chicken, we want to get it nice and brown and that’s why we need that heat because again, those brown bits are going to be the flavor. After browning the chicken, we add our veggies and we mix it all together. My camera died, so we’re going back to my phone. But, as you can see on the bottom, that is all the flavor. And I add a splash of apple cider vinegar because this helps to release those flavors and get them into the soup. Lastly, we add our water or bone broth. I did a mix of two. And don’t forget to salt it. And then we just cook it for a couple of hours so it gets nice and flavorful. I actually added some dried parsley to mine. Don’t skip the salt. And that is it. I hope you enjoyed today’s video. If you want a place that has all the recipes, my coaching and a group of like wine women, you can join the community. I’ll see you in my next video.
Dining and Cooking