Healthy & High protein Meal Prep | 100G+ Protein Per Day! Healthy Banana Bread, Noodles, Parfaits...

Healthy & High-protein Meal Prep with Easy Recipes😍 In this video we are going to prep healthy breakfast, lunch, snack and dinner that will get you 100G+ protein per day! We are making breakfast parfaits, noodles, healthy banana bread and burrito bowls! I’m meal prepping for three days and I’m prepping for both my boyfriend and I, so there’s 6 servings in each recipe. The meals last in the fridge for 3-4 days. More recipes in my new Meal Prep E-book😍 Here’s the link: https://www.fitfoodieselma.com/e-books 🥰 The book has 80 healthy and high-protein recipes: 20 breakfast, 20 lunch, 20 snack and 20 dinner recipes. Thank you so much everyone who has already bought the book, means the world to me and makes it possible for me to keep creating these recipes❤️ BREAKFAST PB & Jam Yogurt Parfaits (about 24-29 G protein per serving, depending on the high protein yogurt you use) Ingredients for six servings: For the yogurt layers: 4 1/2 cups high-protein Greek yogurt (1 liter / 1125g), the yogurt I use contains 13g protein per 100g 6 tablespoons unsweetened peanut butter For the strawberry chia jam: 3 cups / thawed frozen strawberries (about 500g) 4 tablespoons chia seeds 2 teaspoons maple syrup or honey, or more to taste topping: homemade granola, recipe in my Ebook 1. First make the chia jam. Mash the berries. Add the chia seeds and maple syrup and stir. Let set for 30 minutes 2. Meanwhile mix peanut butter and Greek yogurt together 3. Then layer the Greek yogurt and jam into jars or glasses and store in the fridge 4. Before serving add homemade granola on top and enjoy! LUNCH Easy Chicken Noodles (about 33 G protein per serving) Ingredients for six servings: 1.5 lb. / 700g chicken breasts, cut into strips salt & pepper 1 big zucchini 3 bell peppers 4 carrots green onions (if you don’t have IBS, add 3-4 grated garlic cloves) 6 servings of noodles of choice, I used wholegrain rice noodles For the sauce: 1/3 cup low sodium chicken broth (80 ml) 4 - 5 tablespoons soy sauce 2 tablespoons honey or maple syrup 1 tablespoons sesame oil 1 teaspoon chili flakes 1 tablespoon corn starch 1. Fry the chicken with a little bit of olive oil. Add the spices and stir. Set aside 2. Wash and chop the vegetables. Fry the vegetables with a little bit of olive oil. When they are almost cooked add the green onions. If you don’t have IBS, add 3 grated garlic cloves at this point. 3. Mix all the ingredients together for the sauce 4. Add the chicken back to the pan. Add the sauce and stir. Bring to boil, stirring occasionally. Let boil for one minute 5. Meanwhile cook the noodles. Mix all the ingredients together and enjoy 6. Reheat before serving SNACK High-protein Banana Bread (about 20 G protein per serving) Ingredients for six servings: 3 ripe bananas 1 cup high-protein Greek yogurt (240 ml / 250g) 2 tablespoons melted coconut oil (or oil of choice) for extra sweetness you can add 2-3 tablespoons of your favorite sweetener 3 eggs 3 scoops (vegan) vanilla protein powder (about 3/4 cup / 180 ml/ 90g) 1/4 cup (gluten-free) oat flour (60 ml) 2 teaspoons baking powder 2 teaspoons cinnamon 3/4 cup chopped walnuts (about 100 g) optional: 2 oz. / 60 g 80% dark chocolate chunks 1. Mix the wet ingredients together 2. Add the oat flour, protein powder, baking powder, cinnamon and stir until combined 3. Lastly fold in the dark chocolate chunks and chopped walnuts, you can save some for topping if you like 4. Spoon the batter into loaf pan lined with parchment paper. Add the rest of the chocolate chunks and walnuts on top 5. Bake at 180 Celsius degrees / 350 in Fahrenheit for 35-45 minutes 6. Store in an air-tight container DINNER Burrito Bowls (about 38 G protein per serving) Ground beef for six servings: 1.5 lb. / 700g lean ground beef 1 teaspoon salt pinch of pepper 4 1/2 tablespoons taco seasoning or: (2 tablespoons ground cumin 2 tablespoons paprika spice 2 teaspoons oregano 1/2-1 teaspoon chili flakes (1 teaspoon garlic powder if you don’t have IBS)) for serving: 4 servings of rice 2 cups black beans (340 g) 2 cups corn (165 g) 3 bell peppers 2 jalapeños optional: 3.5 oz. / 100 g shredded cheese lettuce (add just before serving) For the sauce: 1/2 cup (lactose-free) Greek yogurt (120 ml) 1/2 (lactose-free) light sour cream (120 ml) juice of 1 lime 2 tablespoons taco seasoning or the spices below: (1 tablespoons ground cumin 1/2 tablespoon paprika spice 1 teaspoon oregano pinch of salt pinch of pepper pinch or chili flakes (pinch of onion powder if you don’t have IBS)) 1. Wash and chop the vegetables 2. Cook the ground beef. Season it with salt and pepper 3. Meanwhile cook the rice and mix all the ingredients together for the sauce 4. Build the bowls 5. Reheat before serving, serve with lettuce and the sauce #mealprep #highprotein #healthyrecipes