What I Eat in a Few Days *Realistic | Easy, Healthy & High protein Recipes скачать в хорошем качестве

What I Eat in a Few Days *Realistic | Easy, Healthy & High protein Recipes

Here’s a Realistic What I Eat in a Few Fays featuring easy, healthy, delicious and high-protein recipes and also picnic food prep!🍓I’m sharing some of my favorite quick high-protein recipes that are great for meal prep too. In this video I’m making high-protein folded breakfast wraps, healthier peach crisp, loaded sweet potato nachos, viral cucumber sushi rolls, healthier marry me chicken, summery salad and much more😍 I also hosted a picnic and made delicious treats like: tapas on sticks, sandwiches and fluffy chocolate chip muffins! More easy & healthy recipes in my Ebooks: https://www.fitfoodieselma.com/e-books 🥰 Thank you so much to everyone who has already bought the books, it means the world to me and makes it possible for me to keep creating these recipe videos❤️ 00:00 Intro 00:16 Breakfast Wrap 01:27 Tennis 02:32 Joe & the Juice 02:42 Healthier Marry Me Chicken 06:37 Healthier Peach Crisp 08:52 Viral Cucumber Sushi 12:02 Yogurt Bowl 12:35 Grocery Haul 13:44 Loaded Sweet Potato Nachos 15:59 Ice Cream 16:16 Scrambled Eggs 16:53 Summer Salad 19:08 Pilates 19:28 Picnic Foods Healthier marry me chicken This recipe makes about 3 servings For the chicken marinade: 1 tablespoon (garlic infused) olive oil 1 tablespoon Greek yogurt 1 teaspoon paprika spice 1/2 teaspoon oregano (If you don’t have IBS, add 1 teaspoon onion powder) (If you don’t have IBS, add 1 teaspoon garlic powder) Pinch of salt Pinch of pepper Pinch of chili flakes 1/2 teaspoon dijon mustard 10.5 oz. / 300 g chicken breasts, cut into strips For the sauce: 1 cup cottage cheese (200 g) 1/2 - 3/4 cup chicken stock (120 - 180 ml) 1/4 cup sun dried tomatoes (30 g) 1/2 teaspoon paprika spice (If you don’t have IBS, add 1 teaspoon onion powder) (If you don’t have IBS, add 1 teaspoon garlic powder) 1/4 cup grated parmesan (20 g) 1 teaspoon dijon mustard Pinch of salt & pepper Pinch of chili flakes + Spinach For serving: Wholegrain pasta Fresh basil 1. Mix all the ingredients together for the chicken marinade. Let it marinate while you make the sauce. 2. Add all the ingredients for the sauce into a blender or food processor and mix until creamy. Add more stock if needed 3. Cook the chicken and pasta. Cook the pasta 3/4 of the cooking time, it keeps cooking when you add the sauce 4. Add the pasta, spinach and sauce into the pan with the chicken and stir. Cook on LOW HEAT for about 3 minutes 5. Serve with fresh basil Yogurt bowl with peach/nectarine crisp for 2 servings: 2 teaspoons butter 2 peaches/nectarines, sliced 1/2 cup oats (120 ml) 2 teaspoons maple syrup 1/2 teaspoon cinnamon For serving: high-protein Greek yogurt 1. Add all the ingredients into a non stick pan and stir. Cook on medium heat for about 5 minutes, stirring occasionally 2. Serve with Greek yogurt, for example Loaded sweet potato nachos This makes about three servings 2 small sweet potato, thinly sliced 1 tablespoon plive oil Pinch of salt & pepper toppings: 10.5 oz. / 300 g ground chicken, seasoned with taco seasoning 1 cup black beans (170 g) 3 oz. / 90 g low fat shredded cheese lastly add: 7 oz. / 200 g cherry tomatoes 2 small jalapenos, sliced 2 green onions, chopped (red onion if you don’t have IBS) 1 small mashed avocado + juice of 1/2 lime + pinch of salt & pepper 1. Spread the sweet potatoes on a baking pan lined with parchment paper. Drizzle olive oil on top and add a pinch of salt and pepper. Toss 2. Bake at 200 Celsius degrees / 390 in Fahrenheit for about 15-20 minutes 3. Meanwhile cook the ground chicken. Season with taco seasoning 4. Top the sweet potatoes with the ground chicken, beans and shredded cheese and bake until the cheese melts 5. Top with cherry tomatoes, green onions, jalapeños and mashed avocado Fluffy chocolate chip muffins Ingredients for about 10 big muffins: 1 1/4 cups (lactose-free) unsweetened natural yogurt (300 ml) 2 eggs 1/2 cup maple syrup, to taste (120 ml) 3 tablespoons olive oil 2 teaspoons vanilla extract 1 cup all purpose (gluten-free) flour mix (240 ml) 3/4 cup almond flour (180 ml) 2 teaspoons cinnamon 1 teaspoon baking soda 1 cup dark chocolate chunks/chips (160 g) 1. Mix the wet ingredients together 2. Add the flours and baking soda and stir until combined 3. Fold in the chocolate chunks (save some for topping if you like) 4. Spoon the batter into lined muffin tins 5. Bake at 180 Celsius degrees (350 in Fahrenheit) for about 20-25 minutes, or until a toothpick inserted to the center comes out clean 6. When the muffins have cooled a little bit, transfer them to a wire rack and let cool 7. They taste the best freshly baked but they last for a few days in an air-tight container. The next day I like to heat them in the microwave for about 20 seconds so that the chocolate melts a bit and the muffins get softer again #whatIeatinaday #highprotein #healthymeals