Meg Robinson

Meg Robinson HEALTHY IN ONE - my debut cookbook 📕 - out now! https://amzn.eu/d/eWO2K2f

09/09/2026

Chocolate froyo bites 😍 a delicious, easy snack to always have prepped ready for when your sweet tooth kicks in!!

🍫 Comment ‘froyo’ and I’ll send you the full recipe 😋 and I’ll add the silicone ice cube trays to my stories! 🙌🏼

02/09/2026

A super easy low-cal, high protein lunch idea 🔥 recipe makes 2 bagels (4 halves) 👇🏼

Ingredients:
2x protein boost bagels
1x 100g tin of tuna, drained
1 tbsp light mayo
65g low fat cottage cheese
2 spring onions, sliced
Salt and pepper
1/2 tsp lemon juice
20g lighter cheddar, grated (I use )
20g torn mozzarella

Combine the tuna, mayo, cottage cheese, spring onions, salt and pepper, lemon juice and half of the grated cheese and mozzarella in a bowl.
Place two halves of a bagel onto some parchment paper and spread the tuna mixture on top of each half.
Top with the remaining cheeses and air fry on 190°C for around 5 minutes or until golden.

Per bagel (2 halves)
351 calories
29g carbs, 11.5g fat, 31g protein

31/08/2026

Creamy Tuscan Sausage Pasta 😋 so easy and soooo delicious! The recipe serves 4 👇🏼

626 calories per portion
78g carbs, 19g fat, 34g protein

Ingredients:
300g pasta
1 tbsp oil (I use the oil from sun-dried tomato jar)
1 small onion, finely diced
1 packet (454g) reduced-fat pork sausages
100g sundried tomatoes, drained and finely chopped
1 tsp garlic Italian seasoning
1 tsp smoked paprika
200ml chicken stock
60ml semi-skimmed milk
30g lightest cream cheese
20g Parmesan, finely grated
Large handful of baby spinach
Small handful of basil
30g light cheddar, finely grated

Method
1. Cook the pasta according to packet instructions then drain, reserving some pasta water.
2. While it’s cooking, heat some oil in a large pan over a medium-high heat and add the onion for a few minutes to soften.
3. Remove the skin from the sausages and add the sausage meat into the pan. Cook for around 5 minutes until browned then add the garlic Italian seasoning, smoked paprika and the sun dried tomatoes.
4. Pour in the chicken stock and the milk. Stir and simmer for a few minutes then stir in the cream cheese and Parmesan until smooth.
5. Meanwhile, pre-heat your grill.
6. Toss in the spinach, basil, cooked pasta and a ladle of pasta water. Cook for a couple of minutes to allow the pasta to soak up the sauce then top with the grated cheese and pop it under the grill for a couple of minutes until bubbly. 😋

27/08/2026

These high protein choc chip pancake slices are so delicious they’ve become my go-to sweet snack prep the last few weeks! They work brilliantly for breakfast with fruit & yog or as a grab-and-go sweet snack 👌🏼

Each slice contains 270 calories -
35g carbs, 7g fat, 16g protein

Ingredients:
150g plain flour
50g vanilla whey protein powder - I use
2 tsp baking powder
Pinch of salt
200ml semi-skimmed milk
2 medium eggs
200g 0% fat Greek yoghurt
30g honey - I use
1 tsp vanilla extract
80g chocolate chips

The full recipe is on my app, comment ‘recipe’ and I’ll send you the link to try it for free (cancel any time!) xx

26/08/2026

Smoky Halloumi Burritos 😍🌯 inspired by one my mum got us for lunch from and the halloumi soaking hack is well worth a try! Goodbye rubbery squeaky halloumi, hello crispy outside and gooey inside 👌🏼

I made a batch of these, wrapped them up in foil and reheated in the air fryer the next day and they were soooo delicious. 🤤

The recipe below makes 4 burritos 👇🏼
454 calories per burrito
47g carbs, 20g fat, 22g protein

Ingredients
1 small red pepper, cut into strips
Olive oil spray
210g halloumi
50g sweetcorn, drained
2 tsp smoked paprika
2 tbsp mild salsa
1 tsp chipotle paste
200g cooked Mexican rice

For the assembly:
4 tortilla wraps (I used chargrilled cheese flavour from !)
1 tbsp chipotle mayo
30g grated chilli cheese
30g 30% reduced fat cheddar, grated
Extra olive oil spray

Method
1. Slice the halloumi into thin slices and place in a shallow bowl. Cover completely with boiling water and leave to soak for 20 minutes then drain and pat dry.

2. Meanwhile, add the red pepper to a frying pan over a high heat for 5 minutes until softened and slightly charred (avoid moving it around the pan too much).

3. Add a spray of oil oil and the halloumi into the pan and cook for a minute or 2. Once it’s browned on one side, flip it over for another minute or two.

4. Add the sweetcorn and the paprika and stir until coated, then add the salsa and chipotle paste and stir to coat for another minute.

5. Assemble the wraps using 1/4 of the mixture, some rice, a drizzle of chipotle mayo and 1/4 of the grated cheeses then fold the sides in and roll it up nice and tightly.

6. Give the pan another spray of oil (no need to clean beforehand) and add the wraps into the pan over a medium-high heat. Cook for 1–2 minutes each side until golden and crispy!

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