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5 delicious, quick and healthy recipes to try; rich in protein and fiber

Quick, healthy recipes high in protein and fiber

SNX's mince, burgers, buns and other products help people who want to improve their diet and consume more protein, more fiber, less fat and foods with a higher Nutri-Score. It's a simple switch that can improve your diet and quality of life in the long run.

Your diet is by far one of the most important factors in taking care of your body. What you consume has a direct impact on your quality of life, and that choice is entirely up to you. But the truth is that trying to do everything perfectly right away can be overwhelming. Dieting is complicated, and changing it is even more so. Fortunately, taking it one step at a time-one dish, one ingredient and one product at a time-is a healthy and mindful approach.

Here are 5 delicious, quick and healthy recipes to try with SNX's products:

Recipe 1: The Ultimate Healthy BOB Burger (With Pickled Onion & Light Truffle Mayo)

This recipe revolves around the SNX PDO Burger (made from a 50/50 mix of beef and plant fiber/protein) and the SNX Hamburger bun. Since the burger already has a Nutri-Score A, we keep the toppings clean and functional.

Preparation Time & Characteristics

  • Preparation time: 10 minutes
  • Cooking time: 6-8 minutes
  • Key features: High-protein, high-fiber, responsible comfort food

Ingredients (For 2 persons)

  • 2x SNX BOB Burger (80g or 120g)
  • 2x SNX Hamburger bun (with or without sesame seeds)
  • 1 large red onion
  • 50 ml natural vinegar (or apple cider vinegar)
  • 1 tsp honey or agave syrup
  • 1 head of hearty lettuce (such as Little Gem)
  • 1 ripe tomato, thinly sliced
  • 2 tbsp. light mayonnaise or half-fat fries sauce
  • 1 tsp truffle tapenade (for a premium flavor boost)
  • A small splash of olive oil for grilling

Preparation method

  1. Make the quick pickled onion (5 min preparation): Cut the red onion into wafer-thin rings. In a small bowl, mix the natural vinegar with the honey and a pinch of salt. Add the onion rings, press them down well so they are submerged and let this steep for at least 10 minutes while you prepare the rest. The onion now turns a nice pink color and loses its sharp, raw flavor.
  2. Mix in the light truffle sauce (2 min): Mix the light mayonnaise with the truffle tapenade in a small bowl. Season with a small pinch of freshly ground black pepper. This gives the burger a luxurious, rich flavor without unnecessary fats.
  3. Grill the SNX BOB Burgers (6-8 min): Heat a grill pan or frying pan over medium-high heat with a small splash of olive oil (of course, an airfryer or barbecue is also possible). Fry the SNX PDO Burgers for 3 to 4 minutes per side until golden brown. Thanks to the unique hybrid structure, these burgers retain their juiciness without leaving a puddle of fat behind.
  4. Toast the buns (1 min): Cut open the SNX hamburger buns and place the insides in the hot pan very briefly, cut side down, until they are slightly crispy and hot. This prevents the sauce from soaking into the bun and making it sticky.
  5. Build up the burger (2 min): Spread a generous layer of truffle mayo on the bottom bun. Top with a handful of Little Gem lettuce and a slice of tomato. Place the hot SNX BOB Burger on top and top it off with a generous scoop of the drained, frisky pickled red onion. Cover with the top of the bun and serve immediately.

Recipe 2: The Protein-packed Snack Board (With K-Rocket & Bitterballs)

This guilt-free drink board combines the SNX K-Rocket (the protein croquette with a Nutri-Score B) and the SNX Bitterballs with fresh, hydrating dips.

Preparation Time & Characteristics

  • Preparation time: 10 minutes
  • Cooking time: 4-6 minutes (deep fryer or air fryer)

Key features: High in fiber, significantly lower fat intake, ideal for sports canteens, bars or healthy weekend drinks

Ingredients (Generous board for 4 people)

  • 12x SNX Bitterballs
  • 4x SNX K-Rocket (cut diagonally after baking)
  • 1 large cucumber
  • 200g sweet snack tomatoes
  • 100g unsalted pecans or walnuts
  • For the Zaanse Mustard-Yogurt dip: 3 tbsp. low-fat French cottage cheese or Greek yogurt (0% fat), 1 generous tsp. coarse Zaanese mustard, 1 tsp. liquid honey.
  • For the Fresh Herb Dip: 3 tbsp low-fat cottage cheese, 1 tbsp fresh chives (chopped finely), juice of a quarter lemon, pinch of sea salt.

Preparation method

  1. Prepare the healthy dips (5 min): For the mustard-yogurt dip, mix the cottage cheese, coarse mustard and honey in a small bowl until smooth. In a second small bowl, mix the ingredients for the fresh herb dip. Place both bowls in the center of a large wooden serving board.
  2. Chop the fresh vegetables (5 min): Wash the cucumber and cut it into firm strips (sticks) or thick slices that are good for dipping. Spread the cucumber and snack tomatoes across the board for color and extra fiber. Sprinkle the walnuts or pecans in the remaining empty corners.
  3. Bake the SNX snacks until golden brown (4-6 min): Heat the fryer to 175°C (or use an airfryer/oven according to the package). Fry the SNX Bitterballs and K-Rockets until golden brown and crispy. Thanks to innovative breadcrumb technology, these snacks absorb significantly less oil during frying, providing a super crispy exterior without feeling heavy.
  4. Cut the K-Rockets diagonally (Horeca-style) (1 min): Drain the snacks for 1 minute on kitchen paper. Cut the K-Rockets diagonally down the middle with a sharp knife (just like in upscale catering establishments). This shows off the rich beef salpicon beautifully and makes them easier to share.

Assemble the board (1 min): Place the red-hot SNX Bitterballs and sliced K-Rockets surrounding the dips on the wooden board. Serve immediately while the filling is still deliciously hot and velvety, and the crust is crispy to the max.

Recipe 3: The Stuffed Dutch “Broodje Kroket” 2.0

An upgrade for the classic Dutch lunch. By combining the SNX Kroket (Nutri-Score B) with the soft SNX Broodje in brioche style (Nutri-Score A), we keep it light but give it a gourmet touch.

Preparation Time & Characteristics

  • Preparation time: 5 minutes
  • Cooking time: 5-7 minutes
  • Key features: Low-sodium beef broth base, high in fiber, perfect for a responsible lunch.

Ingredients (For 2 persons)

  • 2x SNX Croquettes / K-Rockets
  • 2x SNX Buns (10cm)
  • 1 tbsp coarse Groninger or Zaanse mustard
  • 1 generous handful of fresh arugula
  • Finely chopped chives for garnish

Preparation method

  1. Fry the croquettes (5-7 min): Fry the SNX Croquettes in the airfryer or deep fry at 175°C until the breadcrumb coating is deep golden brown and super crispy.
  2. Prepare the Rolls (1 min): Slice open the soft, brioche-style SNX Buns. Toast the inside very briefly with the cut side down in a dry skillet for a subtle crunch.
  3. Building & Crunching (2 min): Place a bed of peppery arugula on the bottom bun. Place the hot croquette on top. Spread the mustard on the top cap. Gently press the bun so that the crispy crust cracks open into the tender beef salpicon. Garnish with some fresh chives.

Recipe 4: Healthy “Hair Salon” with Hybrid Minced Meat

Inspired by the blog post “The Ultimate Minced Meat Hack”. This recipe transforms the notoriously greasy Dutch night snack into a protein-packed meal packed with vegetables, using SNX Hybrid Minced Meat.

Preparation Time & Characteristics

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Key features: Low fat, packed with micronutrients, 50% hybrid meat and vegetable fiber base.

Ingredients (For 2 persons)

  • 300g SNX Hybrid Chopped
  • 400g sweet potato, cut into thin fries
  • 1 tsp garlic powder, 1 tsp paprika, pinch of cumin
  • 50g grated 30+ cheese or light mozzarella
  • 100g iceberg lettuce, finely chopped
  • 1/2 cucumber & 1 tomato, diced
  • Healthy Garlic Sauce: 4 tbsp Greek yogurt (0% fat), 1 grated garlic clove, a dash of lemon juice, chopped parsley.

Preparation method

  1. Bake the Sweet Potato Fries (15-20 min): Mix the fries with 1 tsp olive oil, the paprika and a pinch of salt. Fry them in the airfryer at 200°C for 15-20 minutes until golden brown and crispy.
  2. Grill the Hybrid Mince (8 min): Meanwhile, fry the SNX Hybrid Minced Meat rouldering in a skillet with the garlic powder and cumin. It retains its texture beautifully without releasing excess fat.
  3. Layering & Melting (3 min): Take a baking dish. Place the sweet potato fries at the bottom, spread the seasoned hybrid mince on top and sprinkle with the grated light cheese. Place under the oven grill for 2-3 minutes until the cheese is melted and begins to bubble.

Fresh Toppings (2 min): Remove from the oven. Cover the warm dish with the cold, crisp iceberg lettuce and diced cucumber and tomato. Drizzle generously with the homemade, high-protein Greek yogurt-based garlic sauce.

Recipe 5: Premium Asian-Glazed Bitterballs

Perfect for an exclusive corporate event or a party at the sports club. This recipe gives the traditional bitterball a sticky, savory Korean/Asian twist while keeping the fat content low.

Preparation Time & Characteristics

  • Preparation time: 5 minutes
  • Cooking time: 5 minutes
  • Key features: Striking presentation, innovative flavor profile, crust with lower fat absorption.

Ingredients (For 4 people as appetizers)

  • 16x SNX Bitterballs
  • 2 tbsp. low-sodium soy sauce
  • 1 tbsp light chili sauce or sriracha (for a little spiciness)
  • 1 tsp honey or maple syrup
  • 1 tbsp white sesame seeds
  • 2 spring onions (spring onion), cut into thin rings

Preparation method

  1. Boil the Glaze in (3 min): Combine the soy sauce, chili sauce and honey in a small saucepan over low heat. Simmer gently for 2-3 minutes until it thickens to a glossy, syrupy lacquer (glaze). Remove from heat.
  2. Bake in the Airfryer or deep fryer (5 min): Bake the SNX Bitterballs at 175°C until perfectly crispy. The breadcrumb coating is designed so that it retains its crunch even when covered with sauce.
  3. Lacquering & Garnishing (2 min): Place the hot Bitterballs in a large metal mixing bowl. Drizzle the hot glaze over them and gently shake the bowl so that each bitterball gets a thin layer. Place them on a nice serving platter and immediately sprinkle with the sesame seeds and bosuin rings. Serve with skewers.
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