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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 Banoffee Overnight Oats, Pasta Salad, Egg Muffins and a Gnocchi Sheet Pan Dinner

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: https://www.fitfoodieselma.com/e-books 🥰 Thank you so much to everyone who has already bought the book, it means the world to me and makes it possible for me to keep creating these recipe videos❤️

Link to the jars I use is on my storefront: https://www.amazon.com/shop/selmaheal...


BREAKFAST:
Banoffee Overnight Oats

For 6 servings of the caramel:
4 pitted dates
4 tablespoons unsweetened peanut butter
1/2 cup milk of choice (120 ml)

for one serving of the overnight oats:
1/2 cup oats (120 ml)
1 tablespoon chia seeds
1/2 cup high-protein (lactose-free) Greek yogurt (120 ml / 125g)
2/3 cup milk of choice (160 ml)
2 tablespoons (vegan) vanilla protein powder

for serving:
1/2 banana (per serving)

1. Add all the ingredients for the caramel into a blender and mix until smooth
2. Divide all the ingredients for the overnight oats into jars or containers
3. Top with the caramel
4. Serve with 1/2 sliced banana


LUNCH:
Caprese Pasta Salad

For one serving:
3 oz. / 80g lentil pasta
1.6 oz. / 50 g mozzarella balls
Handful of cherry tomatoes
1 cup arugula (about 25 g)
Handful of fresh basil

For one serving of the dressing:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
pinch salt & pepper

1. Cook the pasta
2. Mix all the ingredients together for the dressing
3. Place the dressing to the bottom of a big glass jar or container. Add the cooked pasta, mozzarella, cherry tomatoes, arugula and basil
4. Store in the fridge. Before serving, pour all the ingredients into a bowl and toss


SNACK:
Egg Muffins

For six servings:
12 eggs
2 cups high protein cottage cheese (400 g)
Pinch of pepper

Topping examples:
bell peppers, diced
herbs of choice: I used dried basil

1. Blend the eggs with cottage cheese & pepper
2. Pour into greased muffin pan cavities
3. Add the toppings
4. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 15-20 minutes
5. Store in an air-tight container in the fridge
6. Reheat in the microwave

DINNER:
Gnocchi Sheet Pan Dinner

This recipe makes about 8 servings:

for the chicken marinade:
4 tablespoons garlic infused olive oil
3 teaspoons paprika spice
3 teaspoons oregano
1 1/2 teaspoon salt
Pinch of pepper
Pinch of chili flakes
2 lb. / 900g chicken breasts, cut into strips

2.2 lb. / 1 kg Gnocchi
1.8 lb/ 800 g cherry/grape tomatoes
1.3 lb. / 600 g broccolini
9 oz. / about 260 g pesto or more, to taste
7 oz. / 200 g feta

1. Mix all the ingredients for the chicken marinade together. Let the chicken marinate for about 30 minutes
2. Meanwhile wash the vegetables and cut the ends off the broccolini
3. Divide the vegetables and gnocchi on two baking pans lined with parchment paper. Add the pesto and toss. Add the chicken strips on top
4. Roast at 390 in Fahrenheit / 200 Celsius degrees for 10 minutes
5. Add the feta on top and roast for 5 more minutes (check that the chicken is fully cooked)
6. Store in an air-tight container in the fridge. Reheat in the microwave

#mealprep #nourishing #healthyrecipes