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8 High-Protein International Recipes

8 High-Protein International Recipes

Getting bored of the same old meals every day? These unique and delicious high-protein recipes will help you mix things up.

Written By Jim Stoppani, PhD

Updated September 28, 2023

Following a high-protein diet with specific macronutrient targets, it's easy to fall into the rut of eating the exact same foods every day. And while being in a routine is nice, the lack of variety in your meals can get very old, very quick. Eggs, oatmeal, almonds, chicken breasts, lean ground beef, steak, the occasional salmon dinner, broccoli, sweet potatoes, etc... you know how it goes!

Honestly, I don't cook very elaborately myself, so when it comes to giving you new, delicious recipes that are also macro-friendly (specifically, high in protein), I lean on a handful of culinary wizards within the JYM Army. One such individual is Steffen Gumpert. Steffen is a very talented cook, a professional chef in fact. Because Steffen is German, his recipes often have a decidely international flavor to them, especially to those of us living in the United States.

“I’m a proud JYM Army member from the start and a follower of Jim Stoppani’s even before Pre JYM was launched, “says Steffen. “I made my passion my profession, and I work as a Head Chef in Germany. I know a lot about food, but Jim has taught me how it affects your body. Dieting 101 changed everything for me. Proper meal timing, the way carbs and protein can work for you, how to adjust your macros for your goals – I learned all these things from Dieting 101. Most people struggle to hit, and enjoy, their daily macros. Food shouldn’t be a punishment. It should feed your body and soul. My focus is on high-protein meals that are easy to prepare and are tasty!”

With many people still stuck at home with COVID-19 and having extra time to devote to cooking, I asked Steffen to offer up some of his favorite recipes for JimStoppani.com members. Below, you'll see 8 internationally inspired meals. A lot of great comfort food here, including stew, brisket, and German pancakes. There's also a TON of protein in these recipes, so you'll be getting great muscle-building benefits in addition to great flavor. Enjoy!

Shakshuka Mediterranean Breakfast

Ingredients

3 eggs
1 large bell pepper
7 cherry tomatoes
1 red onion
1 tbsp. cumin
1 tbsp. chili flakes
1 tbsp. roasted paprika
1 tbsp. olive oil
1 tbsp. tomato paste
Fresh parsley

Directions

Wash and dry all produce. Dice bell pepper and red onion, and cut cherry tomatoes into quarters. Heat a drizzle of olive oil in a pan, then add onions, bell pepper, and tomatoes. Season with salt and pepper. Cover with a lid and let it simmer 10 minutes. Stir occasionally.

Stir in cumin, chili flakes, and paprika. Crack the eggs and add them to the veggies. Cover with a lid for about 7 minutes. The egg yolk should still be runny. Garnish with parsley.

BOOM! You just made yourself a classic Mediterranean breakfast!

Nutrition Facts*

408 calories
30 g protein (estimated)
27 g carbs
20 g fat

*Total nutrients for entire recipe; divide into multiple servings based on your macronutrient needs.

Millet Flakes Porridge (gluten-free)

with Coconut Water, Passion Fruit and Pro JYM

Ingredients

1.5 oz. millet flakes
10 oz. (300ml) coconut water
1 scoop Pro JYM (flavor of choice)
1 passion fruit

Directions

Bring coconut water to a boil. Stir in millet flakes and the Pro JYM flavor of your choice. Stir at low heat for around 10 minutes, then put into a bowl.

Cut the passion fruit in half and put it in the porridge.

Nutrition Facts*

417 calories
31 g protein (with Pro JYM)
62 g carbs
5 g fat

*Total nutrients for entire recipe; divide into multiple servings based on your macronutrient needs.

German Dill Pancakes (thick crepes)

with Creamy Smoked Salmon (“Salmon in a Blanket”)

Ingredients

7 oz. smoked salmon (fat and salt depends on the brand you use )
3.5 oz. wheat flour
3.5 oz. cottage cheese
3.5 low-fat cream cheese
2 oz. celery
2 eggs
300ml (10 oz.) sparkling water
1 dill pickle
1 tsp. dill

Directions

Blend eggs, water, dill, and flour until you see a fluid batter. Let it rest for 10 minutes. Cut celery, pickle, and salmon and blend it with the cottage cheese and cream cheese together.

Lightly grease a non-stick pan over medium-high heat. Pour the batter onto the griddle, using approximately 1/4-cup for each 8-inch crepe. Brown on both sides. Let them cool down a bit after taking them off before eating.

Spread the salmon cream on the crepes and roll them up. Put them on a piece of cling film and roll them in. Now, you can store them easily in the fridge for a perfect snack when you're on the road. Or, eat them hot.

Nutrition Facts*

945 calories
100 g protein
80 g carbs
25 g fat

*Total nutrients for entire recipe; divide into multiple servings based on your macronutrient needs.

Feta Bacon-Wrapped Chicken Pockets

with Roasted Paprika Cauliflower

Ingredients

1 lb. chicken breast
30 oz. fresh cauliflower
6 oz. low-fat feta cheese
1 tbsp. paprika
1 large egg
4 bacon slices
1 tbsp. olive oil
3 dried tomatos soaked in water

Directions

Preheat oven to 390 degrees. Cut cauliflower into small florets, place them on a baking tray, season them with salt and olive oil, and put them in the oven.

Blend the feta, egg, and dried tomatoes (without the water), cut pockets in the chicken breast, stuff them with the feta mixture, wrap the bacon around the breasts, and place them on top of the cauliflower in the oven.

Cook for 15-25 minutes, and set them aside. Blend the roasted cauliflower with the paprika, and you're ready to eat.

Note: To bump up the carbs, add sweet potatoes cut into small cubes and roast with the cauliflower.

Nutrition Facts*

1,214 calories
182 g protein
27 g carbs
42 g fat

*Total nutrients for entire recipe; divide into multiple servings based on your macronutrient needs.

Salami-Stuffed Chicken Drumsticks

Ingredients

1 lb. chicken drumsticks
3 large bell peppers
2 tomatoes
3.5 oz. quinoa or rice
1.75 oz. Salami
1 tbs. dried Italian herbs
1 tbs. chili flakes

Directions

Preheat oven to 360 degrees. In a large pot, bring water to boil. Add chili flakes.

Wash and dry all produce and rinse Quinoa. Add quinoa to boiling water, cook for about 10 minutes, then drain. Dice bell peppers and tomatoes into 1 inch pieces. Stuff the salami slices under the chicken drumstick skin In a medium sized baking dish, add bell peppers, tomatoes, and quinoa. Season with salt, pepper, and Italian herbs. Place stuffed drumsticks on top.

Bake at 360 degrees for 35 minutes. Remove from oven, increase heat to 400 degrees or turn to a low broil. Drizzle olive oil over chicken, then place back in the oven for 5 minutes to give the chicken skin a good crisp.

Nutrition Facts*

1,217 calories
104 g protein
90 g carbs
49 g fat

*Total nutrients for entire recipe; divide into multiple servings based on your macronutrient needs.

Boiled Brisket

with Veggie Sauce and Polenta

Ingredients

2 lbs. beef brisket
3.5 oz. instant polenta
2 large carrots
5oz. celery
1 large onion
2 tbsp. dried Italian herbs
2 dried laurel leafs
1 tbs. olive oil
Salt and pepper
Nutmeg

Directions

Peel carrots and celery and cut onion into halves. Cut carrots, celery, and leek into pieces and wash.

Put a large pot on the stove with 1 tablespoon olive oil, roast the onion until it gets brown, and add a half-gallon of water. Throw in the meat and vegetables. Season with salt and pepper and laurel leafs. Boil for 1 minute, then let it simmer for 90 minutes, until meat is tender.

Pass 32 ounces of the broth into an extra pot. Add the Italian herbs and nutmeg, boil, and add the polenta. Stir for 6-8 minutes.

Fill the polenta in a muffin tray. Fill the vegetables (except the onion) and some of the broth into a blender cup and blend it. Add broth until you reach desired consistency.
(Be careful when blending hot liquids). And... done! Slice it up and eat it with some horseradish on the side.

Nutrition Facts*

2,128 calories
216 g protein
118 g carbs
88 g fat

*Total nutrients for entire recipe; divide into multiple servings based on your macronutrient needs.

German-Style Drunken Pork Stew

Ingredients

5 lbs. lean pork stew meat
32 oz. beer (Founders Solid Gold, Sam Adams Octoberfest or Leinenkugel Helles)
1 lb. champignons
2 oz. bacon
7 oz. spring leek
2 tbsp. majory
2 tbsp. caraway seed
Salt and pepper
Sour cream or cream cheese (optional; not included in below nutrition facts)

Directions

Slice the spring leek into rings, the bacon into thin slices, and quarter the champignons.

Heat a bit of oil in a large soup pot and brown the meat in batches. Remove the meat and add the spring leek, champignons, and bacon. Add the meat back, add the majory and caraway seed, and pour the beer into the pot little by little.

Season with salt and pepper, let it simmer for 60-90 minutes, and you're ready to go.

Optional: Add cream cheese or sour cream to the stew, and combine with the carb source of your choice (not included in below macros).

Nutrition Facts*

3,208 calories
515 g protein
44 g carbs
108 g fat

*Total nutrients for entire recipe; divide into multiple servings based on your macronutrient needs.

Beefcake

with Sweet Potatoes and Beets

Ingredients

28 oz. lean ground beef
10.5 oz. sweet potato
1 turnip (around 6 oz.)
1 cooked beetroot (6 oz)
3.5 oz. leek
7 oz. cherry tomatos
1 tbsp. cumin
1 tbsp. majory
1 tbsp. Italian herbs
Cilantro
Salt, pepper, and saffron (optional)

Directions

Peel vegetables, cut them into cubes, cut the leek into rings, and put all on a baking tray. Cut cilantro, throw into vegetable mix, and add saffron (optional).

Mix the ground beef with cumin, majory, salt, and pepper. Form a meatloaf and put it on top of the vegetables. Add water until vegetables are covered, and season with salt and pepper.

Bake at 375 degrees for approximately 40 minutes.