What I Eat in a Week😍 In this video we are making easy, healthy & high-protein meals! I aim to get around 100 G protein per day. We are making fluffy chocolate chip pancakes, breakfast wraps, smoothie bowls, sheet pan meals, sandwiches, healthier pizzas and much more🤩 Many of these meals are meal prep friendly!

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00:00 Tuesday: omelette wrap, caesar salad wraps, spicy tofu bowls
04:51 Wednesday: fluffy high-protein pancakes, birthday cake
10:41 Thursday: tropical smoothie bowl, high-protein egg salad, healthier loaded “nachos” meal prep
16:03 Friday: quick breakfast, pasta salad, leftovers
18:30 Saturday: day trip, healthier & high-protein pizzas

Fluffy High-protein Chocolate Chip Pancakes

ingredients for two servings:
4 eggs
1 cup high-protein Greek yogurt (240 ml / 250 g)
2 teaspoons maple syrup or your favorite sweetener
1 teaspoon vanilla extract
2/3 cup all purpose (gluten-free) flour (160 ml)
2 teaspoons baking powder
1/4 cup dark chocolate chips

1. Mix the wet ingredients together
2. Add the dry ingredients and stir to combine. If you aren’t coeliac, intolerant to gluten or IBS sufferer, you can of course use wheat flour in this recipe. Gluten-free flours tend to absorb more liquid, so you might need to add a bit more wheat flour.
3. Fold in the dark chocolate chips
4. Cook the pancakes on a non-stick pan for a few minutes on each side
5. Serve with maple syrup, for example!

High-protein Avocado Egg Salad

For two servings:
4 boiled eggs
1 avocado
1 cup high-protein cottage cheese (200 g)
optional: juice of 1/2 lemon
pinch of salt & pepper
(If you don’ have IBS, add 1/2 diced red onion)
+ bread of choice

for topping:
honey
chili flakes

Shredded Chicken Pizza

Ingredients for two servings:
1 cup all purpose (gluten-free) flour mix (240 ml)
1 1/2 teaspoons baking powder
pinch of salt
1 cup full-fat Greek yogurt (240 ml)
1 tablespoon olive oil

Topping examples:
spicy pizza sauce
shredded chicken + red pesto
thinly sliced zucchini
cherry tomatoes
mozzarella
arugula

1. Mix the flour, baking powder and salt together
2. Add the yogurt and olive oil and stir until combined
3. Divide the dough into 2 parts and roll them into balls. On a floured surface flatten the dough with a rolling pin
4. Bake the crusts at 220 Celsius degrees / 430 in Fahrenheit for about 10 minutes. Add the toppings and bake for about 8 minutes until crust is lightly browned. Enjoy!

Tropical Ocean Smoothie Bowl

ingredients for two servings:
1 1/2 cups frozen mango chunks (250 g)
1/2 cup frozen pineapple chunks (85 g)
1 cup milk (240 ml)
optional: 2 scoops vanilla protein powder
1-2 teaspoons blue spirulina

for topping:
chia pudding
blueberries
kiwi slices
granola

1. add all the ingredients for the smoothie into a blender and blend until creamy
2. divide into two bowls. Add your toppings and enjoy

5-ingredient Berry Chocolate Yogurt Bark

Ingredients for 4 servings:
1 cup raspberries (130 g)
1/2 cup blueberries (85 g)
1/2 cup full-fat Greek yogurt (120 ml)
1.4 oz. white chocolate (40 g)
2.5 oz. dark chocolate (70 g)

1. Arrange the berries on a cutting board or plate lined with parchment paper.
2. Melt the chocolates in the microwave on low power in 30-second intervals so they don’t burn.
3. Mix the melted white chocolate into the Greek yogurt.
4. Pour the white chocolate-yogurt mixture over the berries, then drizzle the melted dark chocolate on top.
5. Freeze for 2 hours, then cut into pieces and enjoy!
6. Store in an airtight container in the freezer. Let it sit at room temperature for 15–20 minutes before serving, or until the white chocolate filling becomes creamy.

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