WHAT I EAT IN A DAY I’m currently trying to eat 100g protein per day. I’m sharing healthy & balanced recipes in this video that can help you reach your protein goals Getting enough protein is important for muscle and hormone health. It’s recommended to eat between 0.8 2 grams of protein per kilogram of body weight, depending on how active your lifestyle is☺
Highprotein meals also help to keep blood sugar levels more stable and keep you full for longer

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

Chocolate Protein Pancakes
Ingredients:
1 mashed banana
2 eggs
1 scoop vegan chocolate protein powder (30 g)
1 tablespoon unsweetened cacao powder

1. Mix the mashed banana and the eggs together
2. Add the protein powder and cacao powder and stir until combined
3. Cook on a nonstick skillet for a couple of minutes on each side

Greekstyle pasta salad
This makes 4 servings:
12 oz. / 350 g lentil or chickpea pasta
2 bell peppers
1 cucumber
9 oz. / 250 g grape/cherry tomatoes
3 oz. / 80 g arugula
4.5 oz / 125 g feta, crumbled

Dressing
4 tablespoons olive oil
1/2 lemon
1 2 teaspoons dijon mustard
1 tablespoon oregano
Pinch of salt

1. Cook the pasta according to its packaging
2. Wash and chop the veggies
3. Mix the ingredients for the dressing together
4. Mix all the ingredients together in a bowl


Berryyogurt smoothie:
1/2 cup frozen blueberries/bilberries (120 ml / 85g)
1/2 cup frozen lingonberries or other berries you like (120 ml / 85g)
3/4 cup low fat (lactosefree) Greek yogurt (180 ml) (The one I use contains 13g protein per 100 g)

1. Put all the ingredients into a blender and mix until smooth


Nourish Bowl
This makes 4 servings:
For the roasted chickpeas you need:
2 cans of chickpeas (about 15 oz. / 450 g)
2 3 tablespoons olive oil
1 teaspoon salt (or more, to taste)
pinch of pepper
1 1/2 tablespoons paprika spice
pinch of chili powder

1. Wash the chickpeas. Blot them with a paper towel to dry them.
2. Mix all the ingredients together.
3. Spread the chickpeas on a baking pan lined with parchment paper.
4. Bake at 220 Celsius degrees / 430 in Fahrenheit for about 20 30 minutes or until crispy.

Quinoa:
1 1/2 cups uncooked quinoa (360 ml)
3 cups water (720 ml)

1. The quinoa needs to be rinsed first. Then boil the water and add the quinoa to the pot when the water is boiling. Stir, lower heat, and cook covered for about 15 minutes (or until all water is absorbed)

Halloumi:
7 oz. / 200 g halloumi, sliced

1. Cook on a pan on medium to high heat with a little bit of olive oil for a few minutes on each side until golden brown

other ingredients you need:
lettuce or mixed greens
Grape/cherry tomatoes
dressing: I used the same dressing as I did for the pasta salad, just left out the oregano

LowFODMAP swap:
If you are on the elimination phase of the lowFODMAP diet or chickpeas are your trigger, use only 40 g of chickpeas and you could, for example, add some chicken


Apple Pops
This makes 2 servings:
1 apple, core removed & sliced
4 pieces of 80% dark chocolate
1/2 teaspoon coconut oil
2 tablespoons unsweetened peanut butter
Handful of pecans, crushed

1. Melt the chocolate in the microwave with the coconut oil
2. Push popsicle stick into the apple slices
3. Dip the apple slices in the chocolate
4. Top with peanut butter and the crushed pecans
5. Let set in the fridge



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

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