What I Eat in a Day | Balanced High-protein Meals (100g protein)

What I Eat in a Day😋 In today’s video we are making fun & balanced high-protein meals. I aim to get around 100 G protein per day! We are making fluffy high-protein pancakes, Greek pasta salad and shrimp tacos!🤩

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00:00 Breakfast: Fluffy Pancakes
02:31 Lunch: Pasta Salad
07:28 Dinner: Shrimp Tacos
11:20 Dessert: Stuffed Dates
11:30 Movies & Snack

breakfast: fluffy high-protein pancakes

Ingredients for one serving:
2 eggs
1/2 cup high-protein Greek yogurt (120 ml)
1 teaspoon maple syrup
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. If you are using wheat flour, you might need to add a bit more flour since gluten-free flours tend to absorb more liquid
3. Cook the pancakes on a non-stick pan for a few minutes on each side

lunch: Greek pasta salad

for four servings:
14 oz. (gluten-free) chickpea/lentil
pasta (400 g)
1.1 lb. cherry / grape tomatoes (500 g)
1 1/2 cucumbers
2 bell peppers
5 oz. feta, crumbled (130 g)
1/2 cup kalamata olives (120 ml)
If you don’ t have IBS, add 1 diced red
onion

for the dressing:
juice of 1 lemon
4 tablespoons (garlic infused) olive oil
4 teaspoons dijon mustard
1 tablespoon oregano
1 teaspoon honey
If you don’t have IBS, you can add 1 teaspoon garlic powder
pinch of salt & pepper

1. Cook the pasta according to its packaging
2. Meanwhile wash and chop the vegetables and mix all the ingredients together for the dressing
3. Drain the pasta and rinse it in cold water, so it cools down immediately
4. Add all the ingredients into a big bowl and toss

dinner: Shrimp Tacos

Ingredients for about 3 servings:

shrimp marinade:
1 tablespoon garlic infused olive oil
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon ground cumin
if you don’t have IBS, add 1/2 teaspoon garlic & onion powder
1/2 – 1 teaspoon salt
juice of 1/2 lime
+ 1 lb. / 450 g shrimp

pico de Gallo:
3 tomatoes, diced
3 green onions, chopped (or 1 diced onion if you don’t have IBS)
1–2 jalapeños, diced (adjust to taste)
Handful of cilantro, chopped
Juice of 1/2 lime
¼ – ½ teaspoon salt, to taste

guacamole:
1 avocado
3 tablespoons Greek yogurt
Juice of 1/2 lime
If you don’t have IBS, add 1 minced garlic clove
Pinch of salt
Pinch of pepper

For serving:
9 small (Gluten-free) corn tortillas
Red cabbage

1. Mix all the ingredients together for the shrimp marinade. Let the shrimp marinate for about 30 minutes
2. Meanwhile mix all the ingredients together for the pico de Gallo and guacamole
3. Toast the tortillas on a skillet
4. Cook the shrimp in a greased skillet for 1.5 – 2 minutes on each side (depending on the size of the shrimp)

#whatIeatinaday #highproteinrecipes #easyrecipes