Chloë’s Kitchen x Arrae: Clear Protein+ Recipe Launch
I developed 3 protein rich recipes for Arrae as part of their launch for their new product, Clear Protein +. Including a grass-fed Beef Kofta, Veggie Egg muffins & Mediterranean Chickpea Tuna Salad.
My lovely people over at Arrae asked me to develop 3 protein rich recipes as part of founder, Siff’s glow up series for their new product launch of their Clear Protein + electrolyte Powder available, use my code CHLOE15 for 15% off your order.
Even though I personally don’t often indulge in red meat, I will occasionally if it’s the highest quality grass-fed organic beef which I used to create these delicious pepperoncini & feta beef koftas over a spicy red pepper white bean hummus with an avocado Israeli salad and herby quinoa cooked in bone broth for extra collagen + even more protein for a protein packed dinner recipe! Along with veggie egg muffins with cottage cheese for extra protein which are easy to prep in your fridge for breakfast, and this flavorful Mediterranean chickpea tuna salad for lunch. And I can’t wait for you all to finally have access to these recipes bellow:
High Protein Egg + Cottage Cheese Veggie Muffins
An amazing way to start your day and meal prep for the week. These veggie egg muffins pack a punch with a high protein intake from the cottage cheese and eggs plus your 5 a day veg! Keep them in the fridge for up to 5 days and enjoy throughout the week for breakfast or a snack!
6 Organic Baby Bell Mushrooms, finely diced
6 broccoli florets, finely diced
1/2 Organic Zucchini, finely diced
1 Bell Pepper, finely diced
2 cups Organic Baby Spinach, chopped
10 Organic Pasture-Raised Eggs, beaten
1/2 cup organic cottage cheese
Salt and Pepper, to taste
Instructions:
In a skillet, sauté mushrooms, broccoli, zucchini, and bell pepper in a drizzle of olive oil over medium heat until softened.
Add spinach and toss until wilted. Season the veggies with salt and pepper.
Spoon the sautéed mixture evenly into BPA-free silicone muffin molds.
In a separate bowl, beat the eggs and season with salt and pepper. Add in your cottage cheese and beat again. Pour the egg mixture into each muffin mold until filled to the top.
Bake at 400°F for 15–20 minutes, or until fully cooked through. Muffins should be set with no jiggle—use a knife to check the center if needed.
Optional: Top with chives, avocado slices, and a drizzle of hot sauce for a quick, nourishing breakfast. Enjoy!
Chickpea Mediterranean tuna salad
This is one of my favorite lunches to meal prep for the week and stick in to a pita or lettuce cups or simply eat it with some seedy crackers and crudités. It’s packed with protein and goodness plus packs a flavorful punch with this Dijon, lemony dressing.
Instructions:
2 6.7oz glass jars of Tonnino yellowfin tuna in olive oil, flaked
1 can chickpeas, rinsed
2 Persian cucumbers, finely diced
1 shallot, finely diced
3 tbsp capers, diced
2 roasted red bell peppers in a jar, diced
1/4 cup Kalamata olives, diced
1/4 cup pepperoncinis finely diced
6 sun-dried tomatoes, diced
Handful of fresh dill, finely diced
For the dressing:
2 cloves garlic, crushed
Juice and zest of 1 lemon
1 tbsp pepperoncini juice from the jar
2 tbsp Dijon mustard
2 tbsp olive oil
Pinch of salt
Scrunch of black pepper
Make the dressing first in the bottom of a large bowl.
Dice all your ingredients and mash your tuna. Then mix together in the bowl, tossing with the dressing. Serve with pita or over lettuce.
Keep in the fridge for 3-4 days!
Grassfed ground beef koftas with avocado Israeli salad over a spicy white bean hummus and bone broth lemon herb quinoa
For the spicy hummus:
Ingredients:
1 14oz can of organic white cannellini beans
3 cloves garlic
Juice of 1 large organic lemon
1/4 cup organic tahini
1/3 cup olive oil, slowly drizzled in while it blends
2-3 fire roasted red bell peppers in a jar
2-4 tsp Calabrian chili paste
Generous sprinkle of maldon sea salt
A few scrunches of black pepper
2 ice cubes
Drain and rinse your white cannellini beans. Place them in a food processor with the jarred red peppers, garlic cloves, tahini, lemon juice, salt/pep and the Calabrian chili paste. One tablespoon definitely gives it a good spicy kick. If you want less, try a teaspoon first and you can always build on it and add more.
Turn on the food processor and blend while you drizzle in the olive oil from the top. Blend together until smooth. When you think it's done, add in the 2-3 ice cubes and blend a little more. It makes it even smoother if possible!
Now it's time to taste test. Add in an extra pinch of salt or some more Calabrian chili if necessary and then place it in to an airtight container in the fridge until you are ready to plate.
For the Grass fed ground beef koftas:
Makes 6-8
1lb ground beef
1/4 red onion
Handful of fresh parsley
3-4 cloves garlic
2 tsp sumac
1 tsp Aleppo pepper
2 tsp cumin
1 tsp dried oregano
2 tsp paprika
Maldon sea salt, to taste
A few scrunches of black pepper
1/4 cup finely diced pepperoncinis
1/4 cup feta (optional)
1 egg, beaten
In a food processor or mini food chopper, blend together the garlic, red onion, parsley and pepperoncinis until finely diced. If you don’t have a food processor or chopper, you can finely diced it all with a knife or grate the onion using a box grater.
In a large bowl, add in your ground beef and all the spices. Now add in the beaten egg and the fresh onion, parsley and garlic mixture. Mix with your hands with gloves on or with a spatula.
Divide the mixture into even balls. Mold each ball around the pointed end of a skewer, making an oval torpedo shape, just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes beforehand. Place the kebabs on a sheet pan.
You can grill these on a gas or charcoal grill or simply cook in a cast iron skillet over medium high heat in a big drizzle of olive oil for 3 minutes each side. Then finish them all in the oven, preheated to 375 F, for 8-10 minutes.
For the herby bone broth quinoa:
1 cup organic white quinoa
2 cups chicken bone broth
Handful of fresh parsley, finely diced
Handful fresh dill, finely diced
Juice and zest of 1 lemon
Boil the bone broth over medium high heat in a pot until simmering. Salt the broth if unsalted. But not if it is. Add in the washed quinoa, lower the heat and cover with a lid.
Cook covered for 15 minutes. Then fluff with a fork and turn the heat off and put the lid back on for another 5 minutes to let it finish steaming. This is how it gets extra fluffy.
For the Avocado Israeli Salad:
1 pound organic Persian cucumber, diced in to small cubes
1/4 red onion, diced small
1lb organic red tomatoes on the vine, de-seeded and diced small
1 organic avocado
Handful fresh parsley, finely diced
A few sprigs of fresh mint, finely diced
1 ripe organic Avocado, cubed small
Juice of 1 lemon
2 cloves garlic, crushed
1/4 cup olive oil
Salt/pepper to taste
Finely dice all your ingredients and add them in to a bowl with your herbs and lemon, olive oil and freshly crushed garlic.
Toss to combine and leave at room temperature until you are ready to serve and to let the flavors macerate together and create the most delicious sauce at the bottom.
You can keep leftovers in a glass container in the fridge for 3 days but leave out the avocado if you are meal prepping it as it will go brown.
Serve your salad with your quinoa and hummus with the kofta’s over the top. Add over an extra sprinkle of crumbled feta and squeeze of lemon juice and enjoy!
A moment for the cutest PR package. Thank you Arrae! 🫶🏻