Deck the Plates with Protein: Festive Recipes for a Nutritious Holiday Season

Are you prepared for a festive season filled with delightful snacks? Look no further, as we have just what you need to maintain those gains while savouring the joyous moments!

As the holiday season draws near, it's easy to get tempted by delectable treats and indulgent feasts. Amidst the festivities, ladies, let's remember to prioritise our health and well-being. Embrace the spirit of the season by indulging in nutritious, protein-packed delights that nourish and celebrate the holidays in a wholesome manner.

Merry Morning Protein Pancakes 
Kickstart your festive mornings with protein-rich pancakes.


  • 1 cup all-purpose flour
  • 1 scoop (about 30g) whey protein powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • Fresh berries and pure maple syrup for serving

Instructions: a. In a large mixing bowl, whisk together the flour, whey protein powder, sugar, baking powder, baking soda, and salt. b. In a separate bowl, whisk the buttermilk, egg, and melted butter. c. Pour the wet ingredients into the dry ingredients and stir until just combined. d. Preheat a non-stick griddle or skillet over medium heat. Pour about 1/4 cup of batter onto the griddle for each pancake. e. Cook until bubbles form on the surface of the pancakes and the edges look set, then flip and cook the other side until golden brown. f. Serve the pancakes with fresh berries and a drizzle of pure maple syrup.Nutty and Nice Holiday Snack Mix

Create a delightful snack mix with a blend of nuts, seeds, and dried fruits. 


  • 1 cup almonds
  • 1 cup walnuts
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon honey (optional)

Instructions: a. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. b. In a large bowl, combine the almonds, walnuts, pumpkin seeds, dried cranberries, ground cinnamon, and ground nutmeg. c. Drizzle the honey over the mixture and toss until everything is evenly coated (optional). d. Spread the mixture onto the prepared baking sheet in an even layer. e. Bake for about 10-15 minutes, stirring once or twice, until the nuts are lightly toasted. f. Allow the snack mix to cool completely before storing it in an airtight container. (Note: The snack mix can be adjusted to suit your preferences by adding other nuts, seeds, or dried fruits.)

Protein-Packed Spinach and Artichoke Dip 
Transform the classic spinach and artichoke dip into a nutritious delight.


  • 1 cup plain Greek yoghourt
  • 1 cup chopped fresh spinach
  • 1 cup artichoke hearts, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions: a. Preheat the oven to 375°F (190°C) and lightly grease a baking dish. b. In a mixing bowl, combine the Greek yoghourt, chopped spinach, chopped artichoke hearts, grated Parmesan cheese, mayonnaise, minced garlic, salt, and black pepper. c. Transfer the mixture to the greased baking dish and spread it out in an even layer. d. Bake for 20-25 minutes or until the dip is hot and bubbly around the edges. e. Serve the dip with whole-grain pita chips or vegetable crudités for dipping.Protein-Packed Gingerbread Cookies 
Satisfy your sweet tooth with a healthier version of gingerbread cookies.


  • 1 cup all-purpose flour
  • 1 scoop (about 30g) vanilla protein powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup molasses
  • 1/4 cup granulated sugar
  • 1 large egg

Instructions: a. In a medium bowl, whisk together the flour, vanilla protein powder, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. b. In a separate mixing bowl, beat the softened butter, molasses, granulated sugar, and egg until well combined. c. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. d. Cover the dough and refrigerate for at least 1 hour. e. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. f. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. g. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet. h. Bake the cookies for 8-10 minutes or until they are set and slightly golden around the edges. i. Allow the cookies to cool completely on a wire rack before decorating with icing and festive sprinkles. (Note: The protein powder in the cookies can be adjusted according to the desired protein content.)Festive Turkey and Cranberry Salad

Make use of holiday leftovers with a delightful turkey and cranberry salad.


  • 2 cups cooked and diced turkey (leftover from holiday dinner)
  • 4 cups mixed salad greens
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons balsamic vinaigrette dressing

Instructions: a. In a large salad bowl, combine the cooked and diced turkey, mixed salad greens, sliced almonds, dried cranberries, and crumbled feta cheese. b. Drizzle the balsamic vinaigrette dressing over the salad and toss until everything is well coated. c. Serve the turkey and cranberry salad as a refreshing and protein-packed holiday meal.

Jolly Quinoa Stuffed Acorn Squash 
Elevate your holiday table with quinoa-stuffed acorn squash.


  • 2 acorn squash, halved and seeds removed
  • 1 cup cooked quinoa
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions: a. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. b. Place the halved acorn squash on the prepared baking sheet, cut side up. c. Drizzle the olive oil and balsamic vinegar over the squash halves, then sprinkle with salt and pepper. d. Roast the squash in the oven for 25-30 minutes or until tender. e. In a mixing bowl, combine the cooked quinoa, chopped pecans or walnuts, dried cranberries, chopped parsley, and a drizzle of olive oil and balsamic vinegar for added flavour. f. Fill each roasted acorn squash half with the quinoa stuffing and serve.

Enjoy these delicious and nutritious festive recipes that are sure to bring joy and health to your holiday season!