There’s a sense of lethargy that hits you right during the middle of the day. Your body has been working nonstop since the morning and it needs a strong pick-me-up to continue through the rest of the day. That is the best time to incorporate some much-needed protein into your diet; it will keep you satiated for the day along with reducing your hunger levels for the rest of the day. Protein is not only good for people who are dieting but in case you would like to increase your metabolism; it’s the best choice out there. We have curated a recipe guide for you so that you won’t have to think about how to creatively incorporate protein into your diet. These recipes are incredibly low effort and time-efficient, that you can make them even in the middle of your jam-packed schedule.

Chickpea Tuna Salad

Ingredients:

• ½ cup crumbled feta cheese
• 2 tablespoons lemon juice
• 2 tablespoons fresh dill, finely chopped
• 3 tablespoons extra-virgin olive oil
• 3 cups baby spinach
• 1 tablespoon shallot, finely chopped
• 1 tablespoon capers, rinsed and chopped
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 (15 ounce) can chickpeas, rinsed (low to no sodium)
• 1 (6.7 ounce) jar oil-packed tuna, drained
• 1 cup cherry tomatoes, halved
• 1 cup English cucumber, thinly sliced

Preparation:

1. In a large bowl, combine lemon juice, capers, shallot, salt, and pepper. Give it five minutes to rest.
2. In the meantime, combine the chickpeas, tuna, cucumber, tomatoes, feta, and dill in a large bowl.
3. Add the oil and lemon juice combination and whisk until well combined. Coat the chickpea mixture by tossing it with approximately five tablespoons of the dressing.
4. Toss the spinach in the large bowl with the remaining dressing to coat it. Distribute the spinach evenly among four plates, then place 1 ¼ cups of the chickpea mixture on top of each platter. Serve right away.

Baked Cod

Ingredients:

• 2 pounds cod fillets
• 3 tablespoons basil or parsley
• 1 tablespoon more lemon juice
• 4 tablespoons unsalted butter (or olive oil)
• 2 teaspoons garlic, minced
• ½ tablespoon paprika
• Pinch of salt
• Pinch of freshly ground black pepper
• 1 teaspoon onion powder
• Freshly squeezed lime juice (optional, for garnish)
• 1 teaspoon cayenne pepper (optional)

Preparation:

1. Preheat your oven to 400ºF and place a rack in the center. Apply cooking spray or a small amount of oil to the baking pan. Put aside.
2. Using paper towels, pat dry both sides of the cod fish and sprinkle with salt and pepper.
3. Heat butter, chopped garlic, paprika, onion powder, cayenne pepper, and parsley or basil in a small saucepan over medium-low heat. Stir for a minute or half an hour. Allow this mixture to settle for approximately five minutes. Pour lemon juice into the mixture.
4. Use the spice mixture to coat the cod fish, making sure to coat every inch. Transfer to a baking sheet or dish that has been prepped.
5. Bake until the fish is cooked through, which should take about 10-15 minutes depending on the thickness and desired doneness. When the thickest portion of the cod can be readily flaked with a fork, it's done.
6. Garnish with lemon right away! You can have this with cooked rice or as it is.

Chicken Pad Thai

Ingredient List:

Skillet Ingredients:

• 2 teaspoons olive oil (can substitute with avocado oil)
• 5 garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• 1 (12 oz) bag broccoli slaw
• 1 ½ cup red cabbage, shredded (may substitute green cabbage)
• 1 ½ cup carrots, shredded
• 1 red bell pepper, seeded and sliced
• 3 eggs, whisked
• 1 lb. chicken breast, cubed into 1-inch pieces
• 1 small yellow onion or 1 ½ cups, sliced
• 8 green onions, thinly sliced (white/light green parts should be divided with dark green parts)
• Pinch of sea salt
• Pinch of freshly ground black pepper

Sauce Ingredients:

• ¼ cup almond butter (can substitute with creamy peanut butter)
• ½ teaspoon red pepper, crushed
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• ¼ cup coconut aminos
• 3 tablespoons lime juice

Topping Ingredients:

• Cilantro, finely chopped
• 2 teaspoons of sesame seeds
• Lime wedges
• Cashews, dry roasted
• Green onion, sliced

Preparation:

1. Set a big skillet over medium-high heat, preferably a 12-inch skillet. Pour in one teaspoon of cooking grease. Add the whisked eggs and scramble once heated. Remove from heat and set aside.
2. Add the cubed chicken and the extra 1 teaspoon of cooking grease to the skillet. Sauté for around two minutes. After that, add everything else to the skillet, excluding the dark green portions of the green onion. Up until it cooks down, the skillet will be really full. Keep cooking, stirring periodically, for 8 to 12 minutes.
3. In the meantime, mix the ingredients for the sauce together and whisk until smooth.
4. Check if the veggies are soft and if they have fully cooked; also check on the chicken if it’s tender and fully cooked. Now, whisk in the sauce, the eggs, and the dark green parts of the green onion back to the skillet.
5. Cook it for two more minutes and mix everything together thoroughly while cooking it. Check if everything is to your liking and remove from heat.
6. Top your delicious chicken pad thai with green onions, chopped cilantro, and cashews (can also substitute it with peanuts!). Squeeze in some lime juice on top of the bowl and enjoy!

Crab Cakes

Ingredients:

• 1 pound crab meat, picked through
• 1 tablespoon fresh parsley, finely chopped
• Zest of 1 lime
• ¼ cup vegetable oil, for frying
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dry mustard, freshly ground
• ½ cup dry bread crumbs
• 1 egg
• ¼ cup mayonnaise
• 1 teaspoon Old Bay Seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Preparation:

1. In a large mixing bowl, add the crab meat, breadcrumbs, Old Bay seasoning, and parsley. The crab flesh should be lumpy, so mix just enough to integrate it.
2. Combine the egg, Worcestershire sauce, mustard, mayonnaise, salt, pepper, and lemon zest in a different small bowl. Add this to the crab meat mixture and stir gently. Mix thoroughly to coat everything.
3. Transfer to a baking dish, cover with plastic wrap, and form into 8 patties. To help the cakes solidify, place them in the refrigerator for approximately 30 minutes. They won't break or crack in the pan due to this.
4. In a large skillet, heat the oil over medium-high heat.
5. The crab cakes should be cooked in batches for three to five minutes on each side, or until golden brown.
6. Serve right away.