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 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!


  •  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


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!



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! 



  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!



  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


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!


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


  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!


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!


  • 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


  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!

Homemade Wholesome #ProteinCheese Nachos

Homemade Wholesome #ProteinCheese Nachos

Looking for a quick snack, or a weekend indulgence without the guilt? Try switching up your high fat nacho recipe for this leaner alternative. The key here is fresh ingredients, a simple method, and making everything from scratch! No shop bought salsa that’s full of sugar, no pre-made guacamole that’s never seen an avocado before, and no high salt, high fat tortilla chips! It might take you a couple of minutes longer to prep, but we promise it’s worth it!


  • Seeded, wholegrain tortilla wraps (there are also some great gluten-free wraps too)
  • 1 tbsp rapeseed oil
  • 1 avocado
  • 1/2 red onion
  • 4 tomatoes
  • Lemon
  • Tabasco (the new chipotle tabasco sauce is to die for!)
  • Greek yoghurt
  • Parsley or coriander
  • eatlean #proteincheese


  1. Take your wraps and cut each into small tortilla crisp shapes, pop onto a baking tray and drizzle the rapeseed oil on top working it through the nachos with your hands to cover them
  2. Bake in the oven for 5-10 minutes until golden
  3. For the salsa – Finely chop the tomatoes, add the coriander, a good squeeze of lemon and the tabasco sauce to your taste! Season with salt and pepper
  4. For the guacamole – Mash up the avocado, season with salt, pepper and a good helping of lemon juice stir through the finely chopped red onion
  5. For the cream – opt for greek yoghurt over sour cream, sour the yoghurt with fresh lemon juice and season with salt and pepper
  6. Add the baked nacho’s to a bowl and sprinkle over plenty of #proteincheese, bake in the oven until the cheese has melted
  7. Add the salsa, guacamole and yoghurt dressing to the nachos and finish with a final grating of #proteincheese and a sprinkle of coriander, enjoy!

Protein Cheese & Spinach Pancakes

Protein Cheese & Spinach Pancakes

Looking for a more savoury alternative to the typical high sugar pancakes this Shrove Tuesday? We’ve got you covered! Packing a whopping 42g of protein (per 4 pancake serving) and full of vitamins from the wilted spinach these pancakes should be enjoyed again and again, not just today! Great as a high protein breakfast, delicious as a cold lunch snack with a salad side, or even serve up for dinner topped with a delicious piece of grilled fish.


  • 3 large eggs
  • 1/2 tsp baking powder
  • 50g grated Eatlean #proteincheese
  • 150g plain flour (you could use gluten free flour)
  • 1 cup wilted spinach
  • Salt & pepper


  1. In a bowl whisk up your eggs and season with salt and pepper.
  2. Using a sieve dust in your flour and baking powder and stir until the mixture is fully combined and lump free
  3. Chop up your wilted spinach and grate your protein cheese, add these to the mixture and stir through
  4. In a pan heat a tbsp of butter (or coconut oil) and then ladle a tbsp of the mixture at a time into the pan.
  5. When bubbles form on the surface on the pancake flip over to brown the other side
  6. Serve with grated protein cheese on top and fresh baby spinach leaves!


High Protein Breakfast Tartlets


This month we teamed up with Two Chicks to hold the ULTIMATE BIG BREAKFAST competition! (Head over to Facebook, Instagram or Twitter to get your entries in!) Inspired by this we’ve been tucking into these delicious high protein breakfast tartlets at Eatlean HQ. Using egg whites instead of the whole egg, and filo pastry instead of shortcrust, these cups provide a great snack, or breakfast tart that’s low in fat, low in carbs, and super high in protein!


  • 200g Two Chicks Egg Whites

  • 70g Eatlean Protein Cheese Grated

  • Cherry Tomatoes

  • Wilted spinach

  • Ham – Optional

  • Filo pastry sheets

  • Olive Oil or Rapeseed Oil


  1. In a bowl mix together the egg whites, grated cheese and wilted spinach, season.

  2. Take a muffin tray and lightly oil each of the cups

  3. Take the filo pastry and cut into squares slightly bigger than each of the cups, take two sheets per cup and gently push down into a cup shape

  4. Fill the middle of the cups with the egg mixture, and top with a few cherry tomatoes and some additional protein cheese. Glaze the pastry slightly with a little oil.

  5. Pop into the oven at 180 and cook for 20 minutes or until the mixture has cooked through and risen slightly.