Breadcrumbs ![3 Tasty High-Protein Meals To Try At Home](https://media.sheerluxe.com/cXYtMGIwPBKBr_lUrqxckOM1y7w=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2026%2F01%2Fsl-site-assets-060126-thumb-hero-jan-cookbook-focus-healthy-in-one-high-protein-meals-2.jpg) [Healthy](/life/food/recipes/healthy) / 06 January 2026 # 3 Tasty High-Protein Meals To Try At Home January calls for fresh inspiration in the kitchen – recipes that feel good, taste good and keep you satisfied. ‘Healthy in One’ by Meg Robinson is full of high‑protein dishes designed to fuel your day without fuss. To kickstart the month, here are three of her favourite recipes from the new cookbook – each guaranteed to leave you feeling full and energised. BySherri Andrew / [ Save To My Favourites ](/user/login?destination=/markdownify/node/49843) All products on this page have been selected by our editorial team, however we may make commission on some products. ![](https://media.sheerluxe.com/UhXj5OkoJW58JZkDgAmznBh4uGo=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F12%2Fsl-060126-healthy-in-one-high-protein-meals-tikka-tofu-loaded-garlic-coriander-naan.jpg) ## Tikka Tofu-Loaded Coriander & Garlic Naan *If you’re looking for a Friday ‘fakeaway’ with a bucket-load of flavour that will help you hit your protein goals, this is it. Crispy, tikka-spiced tofu is piled onto a warm homemade, high-protein garlic and coriander naan and finished off with all the good stuff.* *537 calories* *45g of carbs* *24g of fat* *30g of protein* Serves 2 Total Time 30 Minutes Ingredients 280g of firm tofu, pressed to remove excess water & cut into 2cm chunks 1 tbsp of olive oil Handful of shredded lettuce 1 medium tomato, chopped ½ red onion, thinly sliced ½ tbsp of soya-based minted yoghurt ½ tbsp of mango chutney Handful of fresh coriander leaves, to garnish Handful of mint leaves, to garnish For the marinade 50g of Greek-style yoghurt 1 tbsp of tikka curry paste 1 tsp of lemon juice ½ tsp of ground cumin For the naan 85g of plain flour, plus extra for dusting 75g of Greek-style yoghurt ½ tsp of agave syrup (optional for sweetness) ½ tbsp of margarine or butter 1 garlic clove, crushed 1 tsp of finely chopped fresh coriander Method Step 1 Start with the marinade. In a bowl, mix the yoghurt, tikka paste, lemon juice and cumin. Gently toss the tofu cubes in the marinade and pop into the fridge to marinate while you prepare the naans. Step 2 Combine the flour, yoghurt and agave syrup (if using) in a large bowl and mix to form a dough. Split the dough in half and roll into 2 balls, then roll out on a flour-dusted work surface to around 5mm thick. Step 3 Heat a large frying pan and add the first naan. Dry-fry for a minute or two until it starts to brown, then flip and cook the other side. Repeat on each side for another minute or two until it browns and puffs up. Set aside and repeat with the other naan. Step 4 Meanwhile, make a garlic and coriander butter by combining the margarine (or butter), garlic and chopped coriander in a bowl or ramekin. Once the naans are cooked, brush them with the mixture and set aside. Step 5 In the same pan, heat the olive oil and add the marinated tofu. Fry for around 8-10 minutes over a medium-high heat until golden on all sides. Top the naans with the lettuce, tomato, onion and the tikka tofu, then drizzle with the minted yoghurt and mango chutney and garnish with coriander leaves. ![](https://media.sheerluxe.com/wWbuM7rN1dEFTYHysKAL9--loEM=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F12%2Fsl-060126-healthy-in-one-high-protein-meals-chilli-glazed-halloumi-red-pepper-orzo.jpg) ## Chilli-Glazed Halloumi & Red Pepper Orzo *This is such a tasty dish. The charring of the peppers makes them delightfully sweet, offering good contrast with the salty halloumi and the kick from the chilli. The feta brings it together perfectly.* *548 calories 74g of carbs 14g of fat 29g of protein* Serves 2 Total Time 30 Minutes Ingredients 2 red peppers, cut into strips Low-calorie cooking spray 225g of 30% reduced-fat halloumi, diced 3 small shallots (100g), diced 15 cherry tomatoes 1 tbsp of balsamic vinegar 1 tbsp of tomato purée 1 tbsp of smoked paprika 340g of orzo 900ml of vegetable stock Salt & black pepper, to taste For the chilli glaze 1 tsp of tomato purée 1 tsp of balsamic vinegar 1 tsp of dried chilli flakes 2 tsp of runny honey For the topping 30g of feta, crumbled Small bunch of fresh parsley, finely chopped Method Step 1 Char the red pepper strips in a dry, non-stick frying pan, skin-sides down, over a high heat for 10 minutes until blackened. Set aside. Step 2 While they’re cooking, prepare the chilli glaze by combining the ingredients in a medium-large bowl with 1 teaspoon of water. (The bowl needs to be large enough to hold the halloumi, too.) Step 3 Add a spray of cooking spray to the pan, then add the halloumi. Cook over a medium heat until golden, flipping over after a few minutes on each side. Transfer to the bowl of chilli glaze and toss to coat. Step 4 Add the shallots and cherry tomatoes to the pan, pour in the balsamic vinegar and pop a lid on top. Cook over a medium heat for around 5 minutes until softened. Step 5 Remove the lid and squash the tomatoes with the back of a spatula. Stir in the tomato purée, smoked paprika and some salt and pepper, then stir in the orzo. Pour in 800ml of the stock, stir and bring to a simmer. Cook for 8 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan. Step 6 After this time, check to see if the orzo is almost cooked. It should be watery-looking at this point. If not, add the remaining stock and an extra splash of water, as the orzo will continue to soak up the liquid once it’s off the heat. Stir in the red peppers and half of the halloumi. After around 12 minutes in total, the orzo should be cooked. Divide among bowls immediately and top with the remaining halloumi and a drizzle of leftover chilli glaze. Top with the feta and parsley to finish. Advertisement Scroll to continue ![](https://media.sheerluxe.com/8WrOyHFiP4kYDVHO11_alQyRdEw=/800x0/smart/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2025%2F12%2Fsl-060126-healthy-in-one-high-protein-meals-gochujang-salmontraybake.jpg) ## Gochujang Salmon Traybake *Traybakes are a weeknight staple in our household because they’re versatile and vibrant – you just chuck it all onto a baking tray and let the oven do the work. Maximum flavour and minimal clean-up while keeping it healthy and balanced is what I’m all about. It’s nutrient-dense but doesn’t compromise on flavour with the sticky-sweet gochujang glaze and the sweetness of the roasted vegetables. Whether you’re a fish fan or not, I’d urge you to give this a go.* *616 calories 52g carbs 27g fat 35g protein* Serves 2 Total Time 40 Minutes Ingredients 300g of baby potatoes, chopped into halves or thirds 1 red onion, cut into wedges 1 red pepper, cut into large chunks 1 orange pepper, cut into large chunks 1 tbsp of olive oil 1 carrot, peeled and cut into 5mm–1cm slices 2 x 130g salmon fillets 100g of tenderstem broccoli 50g of green beans 1 tsp of sesame seeds, to garnish ½ lime, cut into wedges, to serve Salt & black pepper For the marinade 1 tbsp of gochujang paste 1 tbsp of soy sauce 1 tbsp of runny honey 1 garlic clove, crushed ½ tsp of finely chopped fresh root ginger Juice of ½ a lime Method Step 1 Preheat the oven to 200°C Fan (425°F/Gas Mark 7). Line a large baking tray with baking parchment or kitchen foil. Step 2 Toss the potatoes, onion, pepper and carrot with the olive oil and some salt and pepper. Spread over the prepared tray and roast in the oven for 20 minutes until it’s just starting to soften. Step 3 Meanwhile, make the marinade by combining all the ingredients in a bowl. After 20 minutes, remove the tray from the oven. Nestle the salmon fillets among the vegetables and brush with the marinade. Arrange the broccoli and greens beans around the salmon and drizzle the remaining marinade all over. Return the tray to the oven and bake for another 15 minutes, or until the salmon is cooked through. Sprinkle with sesame seeds to garnish and serve up with lime wedges on the side. 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