MELT IN THE MIDDLE #PROTEINCHEESE BURGER

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With all this incredible summer weather that we've been enjoying, the burger recipes have been out in full force! For those of you thinking of firing up the BBQ again this weekend, why not try out our new Melt In The Middle #ProteinCheese Burger. This recipe is made using both our Eatlean Smoked Shaker Cheese as a great flavour and binding agent, and our Eatlean Spreadable as a deliciously creamy melt in the middle surprise! Double the protein hit, without the all the unnecessary fats, carbs and calories! You can shop our products online via the website, or pick up our Spreadable packs across Asda stores! Happy barbecuing all!

INGREDIENTS

  • Lean Steak Mince
  • Eatlean Smoked Shaker #ProteinCheese
  • Eatlean Spreadable #ProteinCheese
  • Red Onion
  • 1 Egg
  • Bun & Salad for serving (optional)

METHOD

1. Take your lean mince and mix well to form a smooth mixture that will bind a lot better with the added ingredients, and help your burger to hold its shape when cooking

2. Add 1 egg, Smoked Shaker #ProteinCheese, and the red onion. Mix well together.

3. Reserving some of the mince mix, shape into patties, making a well in the centre in which to add your cheese.

4. Scoop the Spreadable #ProteinCheese into each of the wells in the centre of the patties

5. Use the remaining mince mix to cover over the top of the burger, and bind together well to encase the spreadable cheese

6. Pop into a frying pan, or on the BBQ and cook until you are happy that the meat has cooked through. 

7. We like stacking our burgers with lettuce, tomato, red cabbage...and some extra Spreadable #ProteinCheese for good measure! 

Don't forget to tag us in your pics for a feature on our Instagram page @eatlean

HIGH PROTEIN SNACKING MUFFINS

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With the brand new launch of our #proteincheese shakers, there seemed no better time than to try out a new snacking recipe, for the ultimate high protein, low fat snack! With over 10g of protein in each of these muffins, they make for the perfect go-to snack, or ideal for breakfast on the go! Choose from our Natural or Smoked #proteincheese shakers, and get creative with your fillings! Here's one of our favourites...

INGREDIENTS

  • Eatlean #proteincheese shaker pot (Natural or Smoked)
  • 12 eggs
  • Chopped ham
  • Chopped tomatoes
  • Chopped peppers
  • Chopped parsley
  • Chopped mushrooms
  • Salt & Pepper

METHOD

1. In a large bowl, crack all 12 eggs and whisk up gently

2. Add the ham, tomatoes, peppers, parsley, mushrooms and #proteincheese

3. Mix together well

4. Spoon the mixture into muffin cases on a greased muffin tray

5. Pop into the oven at 180 degrees for 20 minutes

6. Allow to cool completely, and then enjoy, refrigerate or freeze!

PIZZA KIT RECIPE - THREE WAYS!

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Thats right, in honour of National Pizza Day that takes place this month, we've teamed up with our friends at LoDough & Spice'n'Tice to bring you the ultimate pizza kit! That includes everything you need to make the healthiest pizzas around, all in one box. At just 130 kcal and a whopping 20g of protein per each standard Margherita pizza its a game-changer, and we thought we'd bring you three ideas to get your creative ideas flowing! 

Margherita Pizza

- x1 Pizza Kit

METHOD

1. Take your ingredients and lay out your LoDough base, topping with 2 to 3 TBSP of passata

2. Top with a layer of Eatlean grated #proteincheese

3. Season with the Spice'n'Tice Italian Rub

4. Place on a pizza tray in a pre-heated oven at 180 degrees and bake for 10-12 mins until golden and crispy!

Parma Ham & Rocket Pizza

- x1 Pizza Kit

- x4 Slices of Parma Ham

- x2 Handfuls of Fresh Rocket Leaves

METHOD

1. Take your ingredients and lay out your LoDough base, topping with 2 to 3 TBSP of passata

2. Top with a layer of Eatlean grated #proteincheese

3. Add your parma ham to the pizza and season with the Spice'n'Tice Italian Rub

4. Place on a pizza tray in a pre-heated oven at 180 degrees and bake for 10-12 mins until golden and crispy! Serve with fresh Rocket leaves on top.

Spinach & Egg Pizza

- x1 Pizza Kit

- x1 Large Egg

- x2 Handfuls of Fresh Spinach

METHOD

1. Take your ingredients and lay out your LoDough base, topping with 2 to 3 TBSP of passata

2. Top with a layer of Eatlean grated #proteincheese

3. Spread your Spinach leaves around the edge of the pizza, leaving a space in the middle to crack your egg into, and then season with the Spice'n'Tice Italian Rub

4. Place on a pizza tray in a pre-heated oven at 180 degrees and bake for 10-12 mins until golden and crispy, and the egg whites are fully cooked through.

 

SMOKED #PROTEINCHEESE VEGGIE BURGERS

     

 

 

It's that time of year when we all focus on the resolutions and targets that we can set to live a healthier, happier year ahead. There are a multitude of diets to choose from, food groups to drop, new macro goals to set....here at Eatlean we're focused on keeping it simple. Rather than cutting out your favourite dishes, it's all about finding better, more wholesome ingredients that you can enjoy, and simple tweaks as to the way that you make things. 

Burgers are up there as a firm favourite of ours, but this Jan we're turning it on its head. Let us introduce our Smoked #ProteinCheese Veggie Burger. Switching up the red meat for chickpeas, and full fat burger cheese, for our deliciously smoked #proteincheese we reduce the fat content right down, whilst boosting the protein...and enjoying a delicious burger as the result!

INGREDIENTS

  •  Eatlean Smoked #ProteinCheese
  •  1x Can of chickpeas
  •  1.5 tsp Smoked paprika
  •  1tsp Cumin
  •  1tsp Coriander leaf
  •  0.5 tsp Cayenne pepper
  •  Half a jar of roasted red peppers
  •  Fresh coriander 
  •  Flour for dusting
  •  Juice of half a lemon
  •  One egg

METHOD

1. In a bowl, add the chickpeas, spices & coriander leaf and then pulse in a blender to combine

2. To the mixture add the chopped red peppers, fresh coriander, egg and smoked #proteincheese

3. Mix together well until all the ingredients are combined

4. Flour a board, and shape the mixture into even shaped patties, dusting the outside

5. Add the patties to a frying pan with a little olive oil, and cook over a medium heat for 10 mins, turning regularly

6. Serve in a bun...or bun-less with salad, relish and melted smoked #proteincheese!

BACON WRAPPED CREAMY #PROTEINCHEESE & CRANBERRY CHICKEN

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The festive season is officially upon us, and we're all craving our favourite...and slightly over indulgent seasonal dishes! Here we've taken one of our own personal favourites and added a healthy twist with the help of our brand new spreadable #ProteinCheese. With 40% fewer calories, this is a great alternative to a full fat cheese stuffing, and enables you to add that extra bacon rasher or two without feeling guilty! 

INGREDIENTS

METHOD

  1. Take the chicken breast and slice a pocket through the middle, be careful not to cut into the bottom, or fully through the meat.
  2. Add a tablespoon (or two!) of Eatlean Spreadable #ProteinCheese and spread inside the pocket.
  3. Top the cheese with a tablespoon of cranberry sauce.
  4. Close the breast around the stuffing, and place on top of a bed of streaky bacon.
  5. Carefully wrap the bacon around the chicken breast, covering the meat fully.
  6. Season, and place in a roasting dish in the oven at 200 for 25 mins, or until the juices run clear and the breast is fully cooked through.
  7. Cut and serve with seasonal greens, and roast potatoes for a delicious festive treat!

Loaded Protein Cheese Hassleback Sweet Potatoes

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The cold dark nights are drawing in, and we are all looking for the perfect comfort food to warm these Autumnal nights...we have the perfect dish! Great for a Halloween or Bonfire Night party, or perfect to enjoy as part of an evening meal, these Loaded Protein Cheese Hassleback Sweet Potatoes are our Autumnal go-to's! This dish is high in protein, low in fat, and packed full of vitamins and fibre to help ward of the dreaded flu!

INGREDIENTS

METHOD

  1. Wash the sweet potatoes thoroughly, and then cut slices into the potatoes 2/3 of the way through along the length of each potato. Careful not to cut completely through!
  2. Combine the olive oil and mixed herbs and drizzle this over each of the potatoes seasoning well in a lined baking dish ready for the oven.
  3. Pop into a pre-heated oven at 200°C for an hour until cooked through and crispy
  4. Take the potatoes out of the oven and top with lots of grated #ProteinCheese and the pre-cooked bacon 
  5. Pop back in the oven for a further ten minutes until the cheese is fully melted and the bacon has browned
  6. Top the potatoes with sour cream (Crème fraîche and lemon juice mixed together) and add the spring onion 
  7. Enjoy!

Breakfast Baked Protein Cups

Buttercups

Looking for a lighter alternative to the breakfast bap or full english this festive period? These breakfast baked egg cups are a perfect way to pack a lean high protein punch at the start of your day to keep you feeling fuller for longer. Plus they look pretty great on the plate too if you are entertaining!

Looking for the perfect eleven o’clock snack, you can batch make these goodies too and pop in the fridge to enjoy later!

INGREDIENTS

  • Bacon (Trim the fat, or use medallions)
  • Organic free range egg
  • 30g protein cheese
  • Spinach

METHOD

  1. Take your bacon and cut each slice into two long strips, place in a dry pan and fry for 2-3 minutes to cook through slightly
  2. Remove the bacon slices, and coat a small muffin tin or ramekin with coconut oil then using the bacon slices form a ring around the inside edge of the tin
  3. Crack your egg into the middle of the tin and season with salt, pepper, thyme and chilli flakes
  4. Pop your eggs into a very hot oven for 10-15 minutes until the egg whites cook through
  5. Whilst your eggs are cooking melt 30g of protein cheese on the hob
  6. Transfer your cooked cups onto a bed of spinach and top with the melted cheese and a sprinkling of chilli flakes, enjoy!

Shakshuka – Protein Style!

Shakshuka

If brunching is your thing then this recipe is an absolute must-try! One pan typically feeds four people so instead of nipping out to your favourite cafe why not save some pennies, invite your friends over and enjoy brunch in the comfort of your own home, whilst controlling what goes into it! For ease you can make the tomato base the night before then simply heat up the next morning, crack your eggs on top, grate some cheese and there you have it!

INGREDIENTS

  • 4 eggs
  • 2 tins of chopped tomatoes
  • 2 tbsp tomato puree
  • 2 garlic cloves
  • 1 onion
  • 1 red pepper
  • 1tsp – chilli powder, smoked paprika, cumin
  • Dash of cayenne pepper or tabasco (to your taste!)
  • Parsley
  • Grated eatlean #proteincheese

METHOD

  1. Add your diced onions and chopped red pepper to a pan of heated rapeseed oil or coconut oil and sauté until softened, add your pressed garlic and stir without browning heavily
  2. Add the spices to the mixture followed by the chopped tomatoes and tomato puree, leave to cook through for five minutes
  3. Add the cayenne pepper/tabasco and salt to taste
  4. Take your eggs and crack on top of the mixture then cover the pan with a lid (or pop in the oven) and cook until the egg whites cook through
  5. At the last minute, grate a good helping of #proteincheese on top, scatter the parsley and heat through for 2 more minutes
  6. Serve with smashed avocado, or on top of rye bread with a Bloody Mary on the side!