WHAT I EAT IN A WEEK | easy, healthy & high protein meals | one pot recipes

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 one pot meals, skillet pancakes, smoothies, smashed Greek burgers and much more🤩 Most of these meals are meal prep friendly!

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00:00 Monday: raspberry smoothie, omelette wrap
03:30 Tuesday: pancake recipe testing, marry me butter beans, one pot bolognese
11:05 Wednesday: peach skillet pancake, brownie protein balls
12:15 Thursday: testing viral smoothies, nourish bowls
14:45 Friday: Greek smash burgers at the summer cottage

Link to the brownie protein ball recipe video:
https://youtube.com/shorts/i8dt-bEW2dA?feature=share

Fluffy Peach Skillet Pancake

ingredients for one serving:
1/2 cup high-protein Greek yogurt (125 g)
2 eggs
1 teaspoon maple syrup
1/2 – 1 teaspoon vanilla paste/extract
1/3 cup all purpose (gluten-free) flour (80 ml)
1 teaspoon baking powder
1/4 teaspoon cinnamon

1 peach, sliced

1. First, mix together the wet ingredients: high-protein Greek yogurt, eggs, a little maple syrup (or your favorite sweetener), and vanilla paste or vanilla extract
2. Then add the dry ingredients: all-purpose flour (I used gluten-free flour), baking powder, and cinnamon. 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. Cook the peach slices for a few minutes in a SMALL greased non-stick pan. Then pour the pancake batter over the peaches
4. Cover with a lid and cook over medium heat for about 5 minutes per side. And enjoy!

Marry Me Butter Beans

Ingredients for 4 servings:
2 cans butter beans, drained and rinsed, about 480 g drained
15 oz. silken tofu (425 g)
1/2 cup parmesan (120 ml) or 1/3 cup nutritional yeast (80 ml)
1 cup vegetable broth (240 ml)
4 tablespoons tomato paste
2 tablespoons (garlic infused) olive oil
4 green onions chopped or If you don’t have IBS, replace with 3 finely minced garlic cloves
1/2 cup diced sun-dried tomatoes (120 ml)
1 teaspoon chili flakes
1 teaspoon oregano
1 teaspoon basil
Pinch of salt & pepper

For serving:
1 tablespoon chopped fresh basil
Bread of choice

1. Add 1/2 cup butter beans, silken tofu, parmesan, vegetable broth and tomato paste into a blender and blend until creamy
2. Heat the olive oil in a pan. Add the green onions or garlic and saute for 2 minutes
3. Add the sauce to the pan and stir
4. Then add the beans, sun-dried tomatoes, chili flakes, oregano, basil and pinch of salt and pepper and stir. Let simmer for about 10 minutes until the sauce thickens. Taste and add more spices if needed
5. Top with chopped fresh basil. Serve with bread of choice

One Pot Gnocchi Bolognese

This makes about 4 servings:
1.1 lb. / 500 g lean ground beef
Salt & pepper, to taste
8 chopped green onions (replace with 1 diced onion and 4 minced cloves of garlic if you don’t have IBS, and cook them with the beef)
1 big zucchini
1 lb. cherry tomatoes (450 g)
2 tablespoons dried basil
2 tablespoons oregano
Pinch of chili flakes
1 cup crushed tomatoes
4 tablespoons tomato paste (240 ml)
1 – 1 1/4 cups vegetable stock, hot (240 – 300 ml)
1.1 lb. gnocchi (500 g)

for topping:
grated parmesan
fresh basil

1. Grate the zucchini using the coarse side of a box grater. Halve the cherry tomatoes.
2. Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper. If you’re not following an IBS-friendly version, add chopped onion and garlic with the beef and cook until softened.
3. Stir in the green onions and grated zucchini. Cook for 3–4 minutes until the zucchini softens.
4. Add the cherry tomatoes, dried basil, oregano, chili flakes, tomato paste, crushed tomatoes, and hot vegetable stock. Stir well to combine.
5. Bring the sauce to a gentle simmer, then stir in the gnocchi. Cover and cook for 5–7 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened. If the sauce becomes too thick before the gnocchi are cooked, add a splash of additional vegetable stock or water.
6. Taste and adjust the seasoning with more salt and pepper if needed. Serve as is or topped with grated Parmesan and fresh basil, if desired.

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