High Protein Recipes

Why recipe protein numbers are often wrong

Published recipe macros are usually estimates, sometimes generated without weighing anything. Cooking also changes weight: meat loses water, grains absorb it, so a recipe's per-100g protein shifts depending on how it is cooked.

Hunter Chef works the other way around. It builds the ingredient list first, sums the protein and calories from a fixed ingredient database, models cooking yield, and then adjusts the recipe if the target is missed. If a target is not physically achievable, it says so instead of inventing a number.

Swaps that raise a recipe's protein

Each of these adds protein without changing what the dish is.

• Greek yogurt in place of sour cream or mayonnaise.
• Red lentils cooked into a tomato sauce — they disappear.
• Cottage cheese blended into a pasta sauce instead of cream.
• Half the pasta replaced with edamame or lentil pasta.
• Seitan or tempeh in place of half the mushrooms in a stew.
• Egg whites folded into pancake or waffle batter.

Recipe frameworks that always work