⇩ Full Recipe 🍗 ⇩ Macros per serving (1 meal prep): Protein: 42g Carbs: 79g Fat: 22g Calories: 689 Ingredients per 2 servings (makes 2 meal preps): Chicken: - 12oz boneless, skinless chicken thigh, raw - 3 tbsp soy sauce - 3 tbsp hoisin sauce - 1.5 tbsp honey - 2 tsp minced garlic - 1 tbsp clear rice wine - 1 tsp sesame oil - 1/2 tsp five spice powder - 3 tbsp water - salt & pepper, to taste Rice: - 1.5 cups cooked rice Salad: - 2.5 cups sliced Persian cucumber - 1/4 tsp salt - 1/4 tsp ginger - 1/4 tsp minced garlic - 2 tbsp rice vinegar - 1/2 tbsp soy sauce - 1/2 tbsp sesame oil - 1/2 tbsp honey - 2 tsp chili oil - 1 tbsp sesame seed How to make it yourself: 1. Dice your cucumbers and pat dry 2. In a bowl, combine soy sauce, hoisin sauce, honey, minced garlic, rice wine, sesame oil, five spice powder, water, and salt and pepper to taste. 3. Add your chicken thighs into the bowl, poke holes in the chicken using a fork, and mix well. 4. In a bowl, combine your diced cucumbers with salt, ginger, minced garlic, rice vinegar, soy sauce, sesame oil, honey, chili oil, and sesame seeds and mix well. 5. Place your marinated chicken on parchment baking paper and place it into an airfrier. Add the remaining sauce on top. Cook in your airfrier at 380 degrees fahrenheit for around 19 minutes, flipping it halfway in between, or until golden brown. 6. Remove the cooked chicken and cut it into slices 7. In a meal prep container, add your steamed rice, chicken, and cucumber salad and enjoy! 8. Pro tip: when meal prepping to re-heat, make sure to put your salad & meat into separate ziploc bags to avoid getting the rice soggy. When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm, and finally add in your veggies on top preserve the crunch and enjoy! 📩 Save this Char Siu Chicken recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #charsiu #chicken #highprotein #lowcalorierecipes #healthyrecipes #weightlossfood #mealprep #mealplan #asianfood #bbq #chinesefood

⇩ Full Recipe 🥬 ⇩ Macros per 2 servings: Protein: 4g Carbs: 6g Fat: 4g Calories: 67 Ingredients per 2 servings: - 8 ounces spinach - 1 garlic clove - 1 green onion - 1 tsp soy sauce - 1 tsp toasted sesame oil - 2 teaspoon toasted sesame seeds Recipe inspo: Maangchi How to make it yourself: 1. In a pot of boiling water, add in your spinach for 1-2 minutes than quickly transfer it to a bowl of cold water to blanch it 2. Remove the spinach from the cold water and form it into a ball to squeeze out any excess water 3. Chop the ball of spinach into 4 equal pieces 4. In a bowl, combine soy sauce, sesame oil, minced garlic, diced green onions, and sesame seeds then add in your cut spinach and mix well 5. Transfer to an airtight container and sore in your refrigerator to enjoy later! 📩 Save this Korean Spinach Side Dish (Sigeumchi-namul) recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #lowcaloriemeals #salad #koreanfood #weightlossfood #healthyrecipes #sidedish #koreansidedishes #banchan #spinach

⇩ Full Recipe 🍛 ⇩ Macros per bowl: Protein: 47g Carbs: 34g Fat: 14g Calories: 462 Ingredients (makes 2 bowls): - 1 cup cooked rice - 2 cups chicken bone broth - 3 garlic cloves, minced - 1/4 cup onion - 3/4 lbs boneless, skinless chicken thigh - 1 tbsp sesame oil - 1 small carrot - salt and pepper to taste - 1/2 green onion - 1 tsp sesame seeds - 1/3 second spray oil - 1/2 tbsp soy sauce - 1/4 cup kimchi How to make it yourself: 1. Dice your onions, green onions, and carrots into small pieces and mince your garlic 2. In a blender, add in your chicken bone broth and cooked rice and blend for 5-10 seconds 3. In a pot on medium heat coated with spray oil, add your sesame oil, onions, minced garlic, and carrots and stir fry them 4. Pour your blended rice into the pot and keep the heat on medium to bring it to a light boil 5. Add in your diced chicken thighs and boil until the chicken is fully cooked through but make sure to keep stirring to avoid the rice from burning or sticking to the bottom 6. Remove the chicken from the pot once cooked and use a form to shred it into thin pieces 7. Add the cooked, shredded chicken back into the pot, season the porridge with salt and pepper to taste, and top it off with green onions, sesame seeds, and soy sauce and enjoy it with some fresh kimchi! 📩 Save this Dakjuk (Korean chicken & rice porridge) recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #dakjuk #highprotein #lowcalorierecipes #healthyrecipes #porridge #koreanfood #weightlossmeals #mealprep

⇩ Full Recipe 🥟 ⇩ Macros per 6 rolls: Protein: 53g Carbs: 23g Fat: 9g Calories: 375 Ingredients per 6 rolls: - 6 napa cabbage leaves - 1 second spray oil - 1/2 medium sized carrot - 2 green onion - 2 tsp minced garlic - 10oz red Argentine shrimp, raw - 1/2 tbsp sesame oil - 1 tbsp soy sauce - 1/2 tsp black pepper - 3 tbsp ponzu How to make it yourself: 1. Bring a pot of water to a boil 2. Add your nappa cabbage leaves into the boiling water until they start to become more bendy 3. Immediately transfer them to a bowl of cold water 4. Dice your green onions, cut you carrots into small pieces, and chop your shrimp onto small pieces 5. In a bowl, add in your green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper and mix 6. Lat your soft nappa cabbage leaves flat and add your shrimp veggie mix onto the leaves and roll them into small dumplings with the shrimp mix filling inside 7. In a pan on medium low heat coated with spray oil, add your “dumplings” and let them develop a brown sear on both sides and until the shrimp is cooked through 8. Once ready, transfer to your plate, pour your ponzu on top, and enjoy! 📩 Save this shrimp cabbage dumpling roll recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highprotein #nappacabbage #keto #lowcarb #weightlossfood #healthyrecipes #lowcalorierecipes #asianfood

⇩ Full Recipe 🍱🌶️ ⇩ Macros per bowl: Protein: 38g Carbs: 78g Fat: 14g Calories: 589 Ingredients (makes 2 bowls): 8 oz boneless skinless chicken thighs raw 2 tsp minced garlic 1 tsp minced ginger 2 tbsp soy sauce (1 tbsp for marinade and 1 tbsp for glaze) 2 tbsp gochujang 1/2 tsp salt 1 tsp sesame oil 1 tsp rice vinegar 1 tbsp honey 1 tbsp brown sugar 1 green onion 1.5 tsp sesame seeds 1.5 cups cooked rice 1 cup edamame 1 persian cucumber How to make it yourself: 1. Dice your cucumbers and green onions and peel your edamame 2. In a bowl combine honey, brown sugar, rice vinegar, salt, soy sauce, gochujang, and sesame oil to make your glaze 3. In a new bowl, add in your chicken thighs and soy sauce, minced garlic and minced ginger and rub into the chicken thighs and the set aside 4. On a piece of parchment paper, place your marinaded chicken thighs flat. Then, brush the gochujang glaze to fully coat all of the chicken thighs 5. Place the chicken thighs with the parchment paper into your airfrier at 370 Fahrenheit for 17-20min (cooking time will very depending on your airfrier) 6. In a meal prep container, add your cooked rice, edamame, cucumbers, and gochujang chicken topped with sesame seeds and enjoy! 📩 Save this Korean BBQ Gochujang Chicken Meal Prep recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highprotein #mealprep #lowcalorierecipes #weightlossmeals #healthyrecipes #mealplan #koreanfood #asianfood

⇩ Full Recipe 🍙 ⇩ Macros per wrap: Protein: 27g Carbs: 36g Fat: 33g Calories: 549 Ingredients per wrap: - 1/4 cup kimchi - 1/2 tbsp sesame oil - 1 egg - 1/2 cup cooked white rice - 3oz thinly sliced ribeye raw (also labeled as Bulgogi meat at your local Korean market) - 1 tsp honey - 1/3 tsp minced garlic - 1 tbsp soy sauce - 1 tsp sesame oil - 1/2 tsp sesame seeds - 1/3 second spray oil - black pepper - 1 full sheet nori How to make it yourself: 1. In a bowl, mix together sesame oil, minced garlic, soy sauce, honey, sesame seeds, and black pepper 2. Add into the marinade your sliced meat and mix well 3. On a pan coated with spray oil on medium-low heat, cook your marinated meat until cooked through 4. On the same pan, cook a sunny side up egg. 5. Grab a sheet of nori and cut a slit halfway up into the nori. 6. In each of the 4 quadrants of the nori, add your cooked rice on the first quadrant, your cooked meat on the second quadrant, your cooked egg topped with kimchi on the third quadrant, and more cooked rice on the 4th quadrant. 7. Fold into a square and cut in half to enjoy! 📩 Save this Bulgogi Kimbap Wrap recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highproteinmeals #lowcaloriemeals #healthyrecipes #weightlossfood #gimbap #bulgogi #kimbap #koreanfood

I made hundreds of recipes in 2024 and it feels like too many to choose from, but these are my personal favorites from the past year! Happy New Year’s yall 🎉 I couldn’t be more thankful for every one of you that watch and support my videos as well as all of my clients that I coach. I have some big things coming this new year that I’m really excited about that I know a lot of of you will enjoy since many of you have been asking for it in the comments 👀💙 #2024 #newyear #food #cooking #highprotein #healthyrecipes #weightlossfood #lowcalorierecipes

⇩ Full Recipe 🥩 ⇩ Macros per 1 serving: Protein: 23g Carbs: 7g Fat: 26g Calories: 346 Ingredients (makes 4 equal serving): - 1lb thinly sliced ribeye raw (also labeled as Bulgogi meat at your local Korean market) - 1/2 large yellow onion - 1 tbsp honey - 1 tsp minced garlic - 4 tbsp soy sauce - 1 tbsp sesame oil - 2 tsp sesame seeds - 1/3 second spray oil - black pepper How to make it yourself: 1. Dice your yellow onions and green onions 2. In a bowl, combine your honey, minced garlic, soy sauce, sesame oil, sesame seeds, and black pepper. 3. Add in your sliced meat and diced yellow onions into the bowl and mix well. Marinate for 30min-5 hours in the fridge for the best flavor. 4. On a pan coated with spray oil on medium heat, grill your bulgogi mix. Once cooked through, top it off with green onions and it’s best enjoyed with some rice and kimchi! 📩 Save this bulgogi recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highproteinmeals #lowcalorierecipes #healthyrecipes #koreanfood #bulgogi #kbbq #weightlossfood

⇩ Full recipe 🥪 ⇩ Ingredients (for one sandwich) - 170g light drained canned tuna - 2 tsp gochugaru - 2 tsp gochujang - 1 tbsp light mayo - 1 tsp garlic powder - 2 tbsp green onion - 3 tbsp shredded mozzarella cheese - 3 tbsp shredded parmesan cheese - 2 slices sourdough bread Macros (for one sandwich): Calories: 661 Protein: 65g Carbohydrates: 65g Fat: 13g How to make it yourself: 1. Dice your green onions 2. Drain your canned tuna and add it into a bowl along with gochujang, gochugaru, light mayo, garlic powder, and diced green onions. Then mix it all together. 3. Toast your bread on a hot pat and add your tuna mix to one slice. 4. On the other slice, add your parmesan and mozzarella cheese and cover the lid to let the cheese melt. 5. Once the cheese is melted and both pieces of bread are toasted, put the slice with cheese on top of the one with the tuna mix and enjoy! 📩 Save this Korean Spicy Tuna Melt recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #koreanfood #tunamelt #sandwich #recipe #highprotein #highproteinmeals #healthyfood #dietfood

⇩ Full recipe 🍜 ⇩ Ingredients: 250g chicken thighs boneless skinless raw 200g fresh udon noodles 1/2 yellow onion 1 large shiitake mushrooms 2 cups nappa cabbage 1 tbsp minced garlic 1 tbsp soy sauce 1 tbsp oyster sauce 2 tbsp soy sauce 1/2 tbsp mirin 1 tsp black pepper 2 tbsp chicken bone broth 1/3 second cooking spray oil 2 tbsp green onion Makes one large serving: 694 Calories, 67g Protein, 84g Carbs, 12g Fat How to make it at home: 1. Dice your chicken into small cubes 2. In a bowl, add your diced chicken and 1 tbsp soy sauce and mix well. 3. Make your sauce by mixing together oyster sauce, 2 tbsp soy sauce, mirin, black pepper, and water. 4. Boil your fresh udon noodles until cooked 5. Once the noodles are cooked, add them into a bowl of ice cold water 6. Add your chicken into a pan on medium heat coated with spray oil and cook until chicken is cooked through. 7. Add your sauce, diced nappa cabbage, diced onions, diced mushrooms, and your cooked udon into the pan and stir fry. 8. Top it off with diced green onions and enjoy! This recipe has got to be one of my favorite from our series that I’ll definitely be making on a pretty regular basis. The two things that make this stand out is the amount of flavor that’s in these noodles and just how feeling this can be especially when you pack it with a ton of veggies. It’s not every day that you find a classic noodle dish with this much flavor that is still relatively healthy, low calorie, and high in protein! 📩 Save this Chicken Yaki Udon recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #weightlossfood #highproteinmeals #lowcalorierecipes #healthyrecipes #yakiudon #udon #asianfood #mealprep #lunch #work