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Healthy & High protein Meal Prep | 100G + protein per day!
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High-protein Meal Prep😍💪🏻 In this video I meal prep healthy breakfast, lunch, snack and dinner that get you 100G + protein per day! All the recipes are gluten-free, lactose-free, easy to make and so delicious!
I’m meal prepping for three days this time. I meal prep breakfast & dinner for both my boyfriend and I, and then lunch & snack only for myself because my boyfriend eats at work. If you wanted to make six servings of also the lunch & snack, you can just multiply the recipes☺️
BREAKFAST
Sheet Pan Eggs
This makes 6 servings:
12 eggs
1 cup (lactose-free) cottage cheese (200g)
1 cup grated low fat cheese (240 ml/ 120g)
3 small bell peppers finely chopped
1 cup spinach finely chopped (50g)
1/2 teaspoon salt
pinch of pepper
1. Add eggs, cottage cheese and spices to a blender and mix until smooth
2. Pour into a greased baking dish
3. Add the veggies and grated cheese on top
4. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 15 minutes
5. Cut into pieces and serve with bread, I used oat bread
LUNCH
Baked Feta Pasta (inspired by @Liemessä)
This makes 3 servings:
10.5 oz. / 300 g lentil/chickpea pasta
5.3 oz. / 150 g (lactose-free) feta
3 tablespoons (garlic infused) olive oil
1.1 lb. / 500 g cherry tomatoes
pinch of salt
pinch of pepper
pinch of chili flakes
1. Add 2 tablespoons of the olive oil into a baking dish
2. Add the feta to the center of the dish. Add the cherry tomatoes into the dish. Add the rest of the olive oil on top of the feta. Sprinkle the chili flakes on top of the feta. Sprinkle salt & pepper on top
3. Bake at 200 Celsius degrees / 390 in Fahrenheit for 15 minutes
4. Meanwhile cook the pasta
5. Turn the heat up in the oven to 225 Celsius degrees / 440 in Fahrenheit and cook for 5 more minutes
6. Break the feta. Add the pasta to the dish and stir
SNACK:
Yogurt Parfaits
Ingredients for 1 serving:
3/4 cup low fat (lactose-free) Greek yogurt (180 ml)
1/2 cup blueberries/wild blueberries (120 ml / 85g)
1/2 cup homemade granola (120 ml)
Granola recipe:
2 cups gluten-free oats or buckwheat flakes (480 ml)
1/4 cup melted coconut oil (60 ml)
3 tablespoons maple syrup
2 teaspoons cinnamon
1. Mix all the ingredients together.
2. Spread the mixture on a baking pan lined with parchment paper.
3. Bake at 180 Celsius degrees / 350 in Fahrenheit for 20-25 minutes
DINNER:
Crispy Chicken & Roasted Veggies
This makes 6 servings:
Roasted vegetables
2 zucchinis
8 carrots
2 small heads of broccoli
2.2 lb. / 1 kg potatoes
olive oil
salt & pepper, to taste
1. Wash and chop the vegetables.
2. Place them into a baking dish lined with parchment paper
3. Roast at 200 Celsius degrees / 390 in Fahrenheit for about 20 minutes, potatoes might take up to 30 minutes
Crispy Chicken
6 chicken breasts
step 1:
1/2 cup gluten-free flour mix (or wheat flour) (120 ml)
1 teaspoon salt
1/2 teaspoon pepper
step 2:
2 beaten eggs
step 3:
1 cup gluten-free breadcrumbs or regular (240 ml)
(No need to use gluten-free flour/breadcrumbs, if you aren't coeliac/intolerant to gluten/IBS sufferer)
Bake at 200 Celsius degrees / 390 in Fahrenheit for about 18 minutes
Yogurt sauce
1 cup (lactose-free) Greek yogurt (240 ml)
2 tablespoons lemon juice
1 - 2 tablesooons oregano
1 - 2 tablespoons rosemary
pinch of salt & pepper
pinch of chili
Mix all the ingredients together
Serve the crispy chicken with the roasted vegetables and the yogurt sauce😋
What kind of recipes do you want to see next? Let me know your ideas in the comments!😍
I’m meal prepping for three days this time. I meal prep breakfast & dinner for both my boyfriend and I, and then lunch & snack only for myself because my boyfriend eats at work. If you wanted to make six servings of also the lunch & snack, you can just multiply the recipes☺️
BREAKFAST
Sheet Pan Eggs
This makes 6 servings:
12 eggs
1 cup (lactose-free) cottage cheese (200g)
1 cup grated low fat cheese (240 ml/ 120g)
3 small bell peppers finely chopped
1 cup spinach finely chopped (50g)
1/2 teaspoon salt
pinch of pepper
1. Add eggs, cottage cheese and spices to a blender and mix until smooth
2. Pour into a greased baking dish
3. Add the veggies and grated cheese on top
4. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 15 minutes
5. Cut into pieces and serve with bread, I used oat bread
LUNCH
Baked Feta Pasta (inspired by @Liemessä)
This makes 3 servings:
10.5 oz. / 300 g lentil/chickpea pasta
5.3 oz. / 150 g (lactose-free) feta
3 tablespoons (garlic infused) olive oil
1.1 lb. / 500 g cherry tomatoes
pinch of salt
pinch of pepper
pinch of chili flakes
1. Add 2 tablespoons of the olive oil into a baking dish
2. Add the feta to the center of the dish. Add the cherry tomatoes into the dish. Add the rest of the olive oil on top of the feta. Sprinkle the chili flakes on top of the feta. Sprinkle salt & pepper on top
3. Bake at 200 Celsius degrees / 390 in Fahrenheit for 15 minutes
4. Meanwhile cook the pasta
5. Turn the heat up in the oven to 225 Celsius degrees / 440 in Fahrenheit and cook for 5 more minutes
6. Break the feta. Add the pasta to the dish and stir
SNACK:
Yogurt Parfaits
Ingredients for 1 serving:
3/4 cup low fat (lactose-free) Greek yogurt (180 ml)
1/2 cup blueberries/wild blueberries (120 ml / 85g)
1/2 cup homemade granola (120 ml)
Granola recipe:
2 cups gluten-free oats or buckwheat flakes (480 ml)
1/4 cup melted coconut oil (60 ml)
3 tablespoons maple syrup
2 teaspoons cinnamon
1. Mix all the ingredients together.
2. Spread the mixture on a baking pan lined with parchment paper.
3. Bake at 180 Celsius degrees / 350 in Fahrenheit for 20-25 minutes
DINNER:
Crispy Chicken & Roasted Veggies
This makes 6 servings:
Roasted vegetables
2 zucchinis
8 carrots
2 small heads of broccoli
2.2 lb. / 1 kg potatoes
olive oil
salt & pepper, to taste
1. Wash and chop the vegetables.
2. Place them into a baking dish lined with parchment paper
3. Roast at 200 Celsius degrees / 390 in Fahrenheit for about 20 minutes, potatoes might take up to 30 minutes
Crispy Chicken
6 chicken breasts
step 1:
1/2 cup gluten-free flour mix (or wheat flour) (120 ml)
1 teaspoon salt
1/2 teaspoon pepper
step 2:
2 beaten eggs
step 3:
1 cup gluten-free breadcrumbs or regular (240 ml)
(No need to use gluten-free flour/breadcrumbs, if you aren't coeliac/intolerant to gluten/IBS sufferer)
Bake at 200 Celsius degrees / 390 in Fahrenheit for about 18 minutes
Yogurt sauce
1 cup (lactose-free) Greek yogurt (240 ml)
2 tablespoons lemon juice
1 - 2 tablesooons oregano
1 - 2 tablespoons rosemary
pinch of salt & pepper
pinch of chili
Mix all the ingredients together
Serve the crispy chicken with the roasted vegetables and the yogurt sauce😋
What kind of recipes do you want to see next? Let me know your ideas in the comments!😍
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