What I Eat In A Few Days *Realistic | high protein & easy recipes

What I Eat In A Few Days *Realistic Meals😋 In this video I share high-protein & easy recipes. It was my birthday during the weekend, so Aaron also wanted to share his cake recipe that he made for me🥰 Written recipes below!

More healthy & high-protein recipes in my new Meal Prep Ebook which has 80 easy recipes: 20 breakfast, 20 lunch, 20 snack and 20 dinner recipes with nutritional info. Here’s the link: 🥰

0:00 Intro
0:43 Smoothies
1:48 Chocolate Raspberry Bites
2:11 Cleaning
2:52 Lunch Wraps
4:01 Birthday Cake
9:12 Gym & Groceries
9:34 Viral Sushi Cups
11:12 Healthy Mango Ice Cream
12:18 Ready Dinner
12:40 Ready Mango Ice Cream
12:56 Brunch
13:58 Decorating the Cake
15:06 Gym & Grocery Shopping
16:58 Vodka Pasta
17:40 Breakfast
18:24 Shopping
20:53 Taste Test
22:05 Nourish Bowls

5-ingredient High-protein Smoothie with Chocolate Magic Shell

This recipe makes 2 servings:
1 1/2 cups frozen strawberries (250 g)
1 cup frozen raspberries (130 g)
1/2-1 frozen banana, to taste
1 1/2 cups high-protein (lactose-free) Greek yogurt, the yogurt I used contains 13 g protein per 100 g (360 ml / 375g)

Topping:
2 pieces 80% dark chocolate, melted

1. Put all the ingredients into a blender and mix until creamy
2. Pour into two bowls
3. Top with the melted dark chocolate. The chocolate sets very quickly so be quick

Peanut Butter & Jam Smoothie

Ingredients for one serving:
1 cup frozen strawberries (240 ml / about 170g)
3/4 cup (lactose-free) high-protein Greek yogurt (180 ml / about 190g)
1/4 cup milk of choice (60 ml)

For the jam:
1/2 cup thawed frozen strawberries (85g)
2 teaspoons chia seeds

Decorations:
1 tablespoon unsweetened peanut butter

1. First make the jam. Mash the berries. Add the chia seeds and stir. Let sit for 20 minutes
2. Meanwhile add all the ingredients for the smoothie into a blender and mix until smooth
3. Decorate your glass with the jam and peanut butter. Pour the smoothie into the glass and enjoy

4-ingredient Chocolate Raspberry Bites

This makes about 8 bites:
1 cup frozen raspberries (240 ml / 130 g)
3/4 cup shredded coconut (180 ml)
1-2 tablespoons maple syrup or honey, to taste

Topping:
80 g / 3 oz. 80% dark chocolate
optional: 1 teaspoon coconut oil

1. Put the raspberries, shredded coconut and maple syrup into a blender or food processor and mix until combined
2. Roll into balls (try to be quick, since the raspberries melt fast)
3. Place on a plate lined with parchment paper
4. Freeze for 1 hour
5. Melt the chocolate in the microwave (with the coconut oil). Dip the bites in the chocolate and enjoy!

Dinner:
Sushi Cups

For two servings:
10.5 oz. / 300g cubed salmon
1 tablespoon soy sauce
1 tablespoon light mayo
sriracha or hot sauce, to taste
pinch of salt
1 cup / 2 1/2 dl cooked rice, I used basmati rice but sushi rice works well too
1 teaspoon rice vinegar
3 nori sheets

For the sauce:
1/4 cup Greek yogurt (60 ml)
1 tablespoon light mayo
1-2 tablespoons sriracha / hot sauce
Pinch of salt

For topping:
chives, to taste
avocado
cucumber

1. Mix the cubed salmon with the salt, mayo, soy sauce, sriracha/hot sauce
2. In another bowl mix together the rice and vinegar
3. Cut the nori sheets into squares, I cut each into four smaller squares
4. Grease a muffin pan. Top the nori squares with a couple of tablespoons of the rice and place them into the muffin pan cavities. Top with the salmon cubes
5. Bake at 200 Celsius degrees / 390 in Fahrenheit for about 10 minutes

Fluffy Protein Pancakes

Ingredients for 1 serving:
2 eggs
1/2 cup high-protein Greek yogurt (120 ml / 125g)
1 – 2 teaspoons maple syrup or your favorite sweetener
1/2 teaspoon vanilla extract
1/3 cup all purpose (gluten-free) flour (80 ml)
1 teaspoon baking powder

1. Mix the wet ingredients together
2. Add the dry ingredients and stir to combine
3. Cook the pancakes on a non-stick pan for a few minutes on each side

Vodka Pasta

Ingredients for four servings:
14 oz. / 400 g (gluten-free) penne pasta
7 oz. / 200 g tomato puree
3/4 cup heavy cream (180 ml)
1/4 cup pasta cooking water (60 ml)
4 tablespoons garlic infused olive oil
4 tablespoons chopped chives (If you don’t have IBS, replace with 3 crushed garlic cloves)
1/2 teaspoon chili flakes
10 tablespoons vodka
2 oz. / 60 g grated parmesan
fresh basil
black pepper

1. Heat the oil in a large pan, add the chives (garlic) and chilli flakes and cook for one minute
2. Meanwhile cook the pasta in salted water
3. Add the tomato puree to the pan, stir and cook for two minutes
4. Add the vodka and let simmer for three minutes
5. Add the cream, pasta cooking water and parmesan and stir to combine. Remove from heat and add the pasta to the pan and stir
6. Add some black pepper on top and serve with fresh basil and mozzarella, for example!

#whatieatinaday #healthyrecipes #highprotein

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