I use about 120g of cooked chicken breast, which gives around 30g of protein on its own. I add chickpeas for extra fibre and texture, as well as a good boost of plant-based protein. Feta brings even more protein, along with calcium and a salty kick. For the dressing, I mix thick, high-protein Greek yoghurt with lemon juice, honey, mustard, olive oil, garlic and herbs. It adds even more protein and makes the salad feel creamy and satisfying, without feeling heavy. This kind of salad has balance built in: protein from multiple sources, plenty of fibre, healthy fats, colour, and it is properly filling. Some days I swap the chicken for tuna or prawns. By the end, I have easily hit around 35g of protein without even thinking about it.

Afternoon

I am yet to meet a protein bar I really like. They are usually overly sweet, have a strange texture, and never leave me feeling properly satisfied. I would rather have something savoury and whole-food focused. One of my favourite go-tos at the moment is an M&S calamari snack pack. They taste amazing and give you 20g of protein in a small, convenient portion which is perfect for on the go or as a quick bite between meetings. I also love using leftovers as a snack. A few cold meatballs or a slice of frittata work really well, or just a simple yoghurt bowl with frozen berries and a spoonful of nut butter.

Remember, high-protein snacks do not have to come from products labelled as “protein snacks”.

Dinner

Dinner is where I like to bring in big flavours but still keep everything balanced. One of my favourites at the moment is my Thai prawn meatballs with a peanut and yoghurt dressing.

Prawns are quick to cook, packed with lean protein, and work brilliantly in meatball form with lemongrass, garlic and a little ginger. I serve them with a fresh cucumber and carrot salad, a handful of peas or shelled edamame, and that creamy peanut and yoghurt dressing, which adds extra protein and healthy fats. I often add rice or noodles for some energising carbohydrates, but the focus is always on building a plate with colour, protein and good texture. These meatballs also make amazing high-protein snacks and are great to batch-cook. Between the prawns, yoghurt and edamame, I am easily hitting around 35g of protein again. More importantly, it is a dinner that feels vibrant, fresh and light.

Evening

My final moment of the day is a cup of Holy Cacao. It is a collagen hot chocolate drink and has become one of my favourite evening rituals. I make it with organic whole milk and often whisk in a scoop of collagen for an extra skin-supporting, protein-rich boost. It is perfect for satisfying a sweet craving without sending my blood sugar crashing before bed, which can affect sleep. It is a gentle way to top up my protein, adding around 8g depending on how I make it, and it has made a real difference to my skin since becoming part of my routine. Topping up the collagen reserves before beauty sleep always feels like a small but powerful act of self-care.