Following up on today's post about structure, here is exactly how to hit those protein targets without losing your mind. You don't have to suffer through endless dry chicken and rice to get results. Here is my go-to Protein Carrot Cake. It hits the macros perfectly and genuinely tastes incredible. The Base Ingredients: - 200g Raw Carrots (grated) - 110g Red Split Lentils (the secret weapon for texture and macros!) - 100g Light Greek Yoghurt - 90g Whole Eggs - 90g Fresh Banana (mashed) - 50g Extra Virgin Olive Oil - 40g Lean Whey Protein - 2 tsp Baking Powder - A generous dash of Cinnamon - A pinch of Nutmeg - A pinch of Allspice (Pro tip: I don't bother tracking the spices, but they make all the difference for the flavour!) The Macro-Friendly Ricotta Icing (Optional): - Fat-free Ricotta - Stevia (to taste) - A sprinkle of Cinnamon (Just whip these together and spread on top. Sometimes I skip the icing completely and just use a good low-sugar jam instead—find what works for your daily targets!) How to make it: 1. Pre-heat your oven to 170°C. 2. If using dry lentils, blend them into a fine powder first (or cook them down if you prefer a softer bake). 3. Mix your wet ingredients (eggs, yoghurt, mashed banana, olive oil and Carrots) in one bowl, and your dry ingredients (whey, baking powder, lentil flour, spices) in another. 4. Combine the wet and dry mixtures. 5. Pour into a lined baking tin and bake until a skewer comes out clean (usually around 35 minutes depending on your oven). Enjoy, and let me know in the comments if you end up baking this for your meal prep this week! 👊