Bored with normal toast? Need something special? Try our High-Protein Toast with Apples🍎🍏! It’s a delicious, guilt-free version that doesn’t compromise on flavor!
Meet our Sweet Potato Burritos🍠 – a tasty blend of Spanish and Mexican flavors, created by Lorena, a skilled chef from Barcelona. This is my fave on Friday night – what a way to start the weekend!
They’re also family-friendly and easy to make in large batches, so they are a perfect fit for any occasion. Leftovers freeze well for quick dinners later, making very convenient too. What’s not to like?
Enjoyyyyy! 😋
On to this week’s stats:
you’ll be getting 65g protein at about 1250kcals (three main meals);
or 87g of protein at about 1490kcal per day with snacks, (or even more, if you decide to skip the Chocolate Protein Pudding snack for another protein shake);
if you include the big snack, then you’ll be at 111g protein at 2030kcal per day.
If you’re not sure how many calories you should be eating please have a quick read through this page on calories.
Don’t hesitate to give me a shout if you have any questions!
Dave 🙂
PS. don’t forget – further down on this page is a list of which recipes can be made ahead, which can be frozen and some vegan alternatives if you fancy them.
We’re always looking to improve! If there’s something specific you’d like included in our plans or if you have any requests, we’re here to listen and make it happen.
Any questionsor feedback?
Please share your opinion with us in the Facebook group (PW: protein power) or via email.
We hope you enjoy the recipes and as always we love seeing images of your creations in the Facebook group or @hurrythefoodup on Instagram so tag us there too if you like!
Want to edit the plan? Hit in the meal planner below tosave to My Collection.
Day 7 is all up to you. It’s a great day for leftovers, or if you want to go out to eat. Buddha Bowls or Burrito Bowls are a great way to use up leftovers. We still recommend keeping the calories to about 1300kcal if weight loss is a priority.
Recipe Tips:
Yogurt Breakfast with Raspberry Compote: use any berries you like!
Lentil Patties can be used as burgers to make things more exciting for kids!
You can use up lots of leftovers with the Healthy Refried Beans and Tortillas.
Everything Omelette: don’t be shy to throw in leftovers! It’s a great way to use food up and make sure nothing is wasted!
Sweet Potato Burritos: the sweet potatoes can also be cooked in the microwave to save time. Just remember to pierce them a few times first!
If you include snacks in the meal plan, make sure you select 4 servings Chocolate Protein Pudding for less food waste.
Meal Prep (Quick Tutorial): These recipes can be made ahead.
Generally, we advise to keep them in airtight containers and/or in the fridge. Some of them need to be reheated.
Yogurt Breakfast with Raspberry Compote
Lentil Patties
Healthy Refried Beans and Tortillas (you’d have to add some water to the refried beans, when reheating)
Creamy Broccoli Pasta (it can be reheated)
Sweet Potato Burritos (don’t cook the burritos themselves until you’re ready for them)
Chocolate Protein Pudding Recipe
Freezable:
Yogurt Breakfast with Raspberry Compote (raspberry compote)
Lentil Patties
Healthy Refried Beans and Tortillas (refried beans can be frozen)
You can use the ‘recipe vault’ to instantly find great replacement or additional meals, too!
And don’t forget – if you have lots of leftover ingredients in the fridge we highly recommend turning them into Buddha Bowls or Burrito Bowls! There’s so much choice, and you can throw together virtually everything you have leftover with a tasty sauce!
(Please note James can only accept a limited number of clients. If there are no spaces free, please try again next month)
The recommendations on physical activity are general and non-specific. If you have any injuries or conditions which may restrict your ability to perform physical activity, please seek medical/professional advice before making changes.
We would like to take a moment to note that these meal plans have been designed to provide a framework for weight loss. They do not claim to provide medical advice or to be able to treat any medical condition. It makes no claims in respect to weight loss, either in terms of the amount or rate at which weight loss could be achieved. The calories, fibre, protein and other nutritional information is worked out as closely as possible and we have checked the information as accurately as possible. However we can’t be held responsible for mistaken listings: the nutritional information is given as a guide only. If you have any concerns regarding your health or whether it is suitable for you to try to lose weight then please contact your medical practitioner before making changes.
This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.
I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.
Why You’ll Love This Refreshing Cabbage Salad Recipe
It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.
Why Your Body Will Love This Recipe
Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels. Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.
Cilantro Lime Cabbage Salad Recipe Ingredients
Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.
How To Make This Crunchy Cabbage Salad
Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.
Recipe Frequently Asked Questions
This recipe is already vegan and gluten-free.
Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.
Ingredients
1 medium sized head green cabbage, about 6–8 cups once shredded
Cilantro Lime Dressing
1/2 cup olive oil
1/3 cup fresh lime juice
1/2 teaspoon lime zest
1/2 cup packed cilantro
2 cloves garlic
1 teaspoon dijon mustard
1 teaspoon pure maple syrup
1/4 teaspoon ground cumin
Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
Cut the stalk of the cabbage off and then peel a few of the outer layers off. Thinly shred the entire head of cabbage and then add to a large bowl. You can shred your cabbage using a sharp knife, mandolin or food processor.
Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop. Store in an air-tight container, in the refrigerator, for 4-5 days. Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.
Prep Time: 20 mins
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