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