The Doctor's Kitchen
6 recipes converted from their YouTube cooking videos.
Doctor's Kitchen Oat & Flax Wrap
A simple, high‑protein, high‑fiber homemade wrap made from just oats, flax seeds, salt and water. No eggs, no gluten, no additives. Cooked in a hot cast‑iron or non‑stick pan, these versatile wraps can be used for lunch, snack or breakfast and are easily customized with greens and spices.
Anti-Inflammatory Bone Broth
A nutrient‑dense, immune‑boosting chicken bone broth packed with anti‑inflammatory spices. Made from organic, grass‑fed chicken carcass, apple cider vinegar, ginger, garlic, and a blend of polyphenol‑rich spices. Simmered for 3‑4 hours, skimmed for clarity, and portioned into freezer‑safe ice‑cube trays for quick sipping or as a base for soups, noodles, and bowls.
My high-protein bars made with anti-inflammatory whole foods (gut-friendly, no-bake)
A high‑protein, high‑fiber homemade protein bar created by Dr. [Name] of The Doctor's Kitchen. Each bar delivers 18 g protein and 7 g fiber using anti‑inflammatory, whole‑food ingredients like crunchy peanut butter, ground almonds, milled chia, plant‑based protein powder, dates, and a dark‑chocolate coating. No baking required – just mix, set, and dip.
How to prep high-protein meals for the week in under an hour
A complete, under‑one‑hour meal‑prep system that delivers four high‑protein, fiber‑rich bowls for the week. Includes roasted chicken, crispy tofu, quinoa, kale, colorful vegetables and three versatile sauces (tahini‑lemon, harissa‑cottage cheese, garlic‑yogurt). All ingredients are stored in reusable containers for quick assembly.
Best high-protein foods for energy, gut health and longevity (and how I get 30g per meal)
A nutrient-dense, high-protein bowl that combines a core animal protein (steak), a plant‑based protein partner (beluga lentils), and a crunchy seed topper, finished with a tangy kimchi‑infused tahini sauce. Perfect for anyone looking to hit 30‑plus grams of protein per meal without relying on protein powders.
3 high-protein lunches I eat every week (prep ahead, gut-friendly)
A high‑protein, anti‑inflammatory lunch bowl featuring precooked quinoa, peppery arugula, crisp radish, edamame, hot smoked salmon and a sweet‑salty tahini‑soy dressing. Perfect for meal‑prepping or a quick hot or cold lunch.