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These 38 high-protein (plant-based and meat-based!) meals will keep you feeling satisfied all day, featuring bowls, wraps, skillet dinners, salads, and more.
Add a drizzle of tzatziki or tahini dressing. Upgrade your protein by throwing in grilled chicken, salmon or tofu. Sushi bowl: Prep sushi rice with rice vinegar and a little sugar. Add sushi-grade ...
1 serving Cucumber-Chicken ... Change A.M. snack to ½ cup sliced strawberries and omit Tzatziki ... you can repeat a different one in this plan or browse some of our other high-protein recipes ...
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
A bread roll filled with a fillet of processed chicken. It is a ubiquitous deli item in Ireland, served hot. Chicken salad: Global Sandwich prepared with chicken salad as a filling. Chicken schnitzel: Australia, New Zealand and Austria: Sandwich of crumbed, pan-fried chicken fillet, on buttered bread, with shredded iceberg lettuce and mayonnaise.
Tzatziki with olives and a spearmint garnish, served as meze. Greek-style tzatziki sauce is commonly served as a meze, to be eaten with bread, fried eggplant, or zucchini. [15] Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley. [16]
Best Ever Food Review Show is a YouTube food and travel channel created by American filmmaker Will Sonbuchner (born August 22, 1984), alias Sonny Side.The production team is based in Vietnam and films episodes globally. [2]
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.