Healthy & Highprotein Weekly 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 glutenfree, easy to make and so delicious!

I’m meal prepping breakfast, lunch and snack just for myself and dinner for both my boyfriend and I. I’m meal prepping for three days this time☺

For more recipes check out my recipe Ebook which has 100 healthy & easy recipes https://www.fitfoodieselma.com/downlo...

Just a reminder that we are all different and need different amounts of food It’s recommended to eat between 0.8 2 grams of protein per kilogram of body weight, depending how active your lifestyle is☺ I’m currently trying to build muscle, so aiming for 80100g of protein


BREAKFAST:
Blueberry Cheesecake Baked Oats

Ingredients for 3 servings:
1 1/2 cups (glutenfree) oats (360 ml)
2 bananas
3 eggs
1 cup (low fat lactosefree) cottage cheese (240 ml / about 200g)
1/2 cup of milk of choice (120 ml)
1 tablespoon vanilla extract
1 1/2 teaspoons baking powder
1 cup (wild) fresh or frozen blueberries (240 ml / about 170g)

1. Add all the ingredients except the blueberries into a blender and mix until smooth
2. Pour into three ramekins or ovensafe bowls. Add the blueberries and stir
3. Bake at 180 Celsius degrees / 350 in Fahrenheit for about 2025 minutes
4. Let cool down, cover with foil or plastic wrap and store in the fridge. Serve cold and reheat in the microwave


LUNCH:
Tex Mex Salad Jars

For one serving you need:
4.2 oz. / 120g shredded chicken breast (I seasoned it with paprika spice, ground cumin, chili powder, salt & pepper)
1/2 cup black beans (120 ml)
1/2 cup cherry/grape tomatoes (120 ml / about 100g)
1/2 bell pepper
1/2 cup corn (120 ml)
lettuce, to taste

dressing:
1 tablespoon (garlic infused) olive oil
1 tablespoon lime juice
1/2 teaspoon ground cumin
pinch of chili powder
pinch of salt & pepper

1. Mix all the ingredients for the dressing together
2. Add the dressing to the bottom of the jar. Then add the chicken, corn, bell pepper, beans, tomatoes and lettuce
3. Before serving pour into a bowl and mix all the ingredients together


SNACK:
Strawberry Chia Pudding

Ingredients for one serving:
1 cup strawberries, I used frozen ones (240 ml / about 160g)
1/4 cup milk of choice (60 ml)
1/2 cup (lactosefree) Greek yogurt (120 ml / 125g)
Optional: 2 tablespoons (vegan) vanilla protein powder
1/2 teaspoon vanilla extract
2 tablespoons chia seeds

toppings:
homemade granola
(lactosefree) Greek yogurt


1. Add the strawberries, milk, yogurt, (protein powder), and vanilla extract into a blender and mix until smooth
2. Pour into a jar, add the chia seeds and stir. Let set in the fridge
3. Serve with some Greek yogurt and homemade granola, for example!


DINNER
Oven Feta Veggie Pasta

This makes about 6 servings:
1.1 lb. / 500 g lentil/chickpea pasta
5.3 oz. / 300 g (lactosefree) feta
4 tablespoons (garlic infused) olive oil
2.2 lb. / 1 kg cherry tomatoes
6 mushrooms sliced
1 small zucchini, thinly sliced
pinch of salt
pinch of pepper
pinch of chili flakes
1 bunch of basil

1. Add 2 tablespoons of the olive oil into a baking dish
2. Add the feta to the center of the dish. Sprinkle the chili flakes on top of the feta. Add the cherry tomatoes, basil, mushrooms and zucchini. Add the rest of the olive oil on top. Sprinkle salt & pepper on top and stir
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


What kind of recipes do you want to see next? Let me know your ideas in the comments!

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