High-protein recipes

Eating high protein is not the same as eating a lot of meat. What counts is how much of a dish’s energy comes from protein, and quark, lentils, fish or eggs get you there just as well.

This page holds the 26 recipes where at least 20 per cent of the calories come from protein. That is the line the European rules draw for “high protein”; between 12 and 20 per cent something may call itself a “source of protein”. Every recipe says what is in a serving, worked out from the ingredients using the USDA FoodData Central nutrient database. Allow some margin: it depends on your brand and your measuring.