A high-protein cookbook series where every recipe delivers 50g+ of protein per serving. Nine global cuisines. Fresh ingredients. No supplements. No compromises.
Every recipe in every FiftyGrams volume hits a minimum of 50 grams of protein per serving. Not 20. Not 30. Fifty. Built with fresh, natural ingredients you can find at any grocery store. Calorie-conscious without sacrificing flavor. This is protein cooking for people who actually eat.
Italian, Greek, and Spanish cuisines. Sun-drenched flavors, grilled proteins, olive oil, and bright herbs.
Turkish and Lebanese cuisines. Warm spices, charred meats, creamy yogurt, centuries of flavor depth.
Japanese, Chinese, and Korean cuisines. Umami-rich, wok-fired, precision-balanced protein.
Thai and Vietnamese cuisines. Bright, aromatic, and unapologetically bold with lemongrass and basil.
Indian cuisine. Layered spices, slow-built curries, tandoori heat. A masterclass in depth and complexity.
Mexican, Peruvian, Brazilian, and Caribbean cuisines. Fire-grilled, citrus-cured, deeply spiced.
Ethiopian and Moroccan cuisines. Berbere, harissa, preserved lemons. The most underrated protein cooking on earth.
French and German cuisines. Butter-basted, herb-crusted, technique-driven. Classic cooking that never stopped being relevant.
FiftyGrams exists because protein shouldn't taste like a gym bag. We believe you can hit your macros with beautiful, culturally rich food made from ingredients your grandmother would recognize.
No protein powder, no supplements, no mystery additives. Every gram comes from whole, natural food sources.
Every ingredient is available at your local store. No specialty shops, no online-only items, no excuses.
Full macro breakdowns for every recipe. Calories, protein, carbs, fat. You know exactly what you're eating.
Every recipe comes with stunning photography. Because food that looks good motivates you to cook it.
Nine volumes. Nine cuisines. Hundreds of recipes. Every single one delivering 50 grams of protein from real, beautiful food.