WHAT I EAT IN A WEEK | Meal Prep & Viral Recipes: Easy & Healthy Meals

What I eat in a week😍 I aim to get around 110 g protein & 25 g fiber a day! In this video I share my weekly meal prep and also what else I eat during the week! This week we are meal prepping healthy carrot cake baked oats, halloumi nourish bowls and a chicken stir fry. I’m also testing viral recipes like Hailey Bieber’s viral meatballs and viral pizza toasts. The written recipes are below as usual🥰

If you are tired of planning what to eat every week, check out my Ebooks that have 265 easy recipes that make meal planning so much easier❤️ https://www.fitfoodieselma.com/e-books/

00:00 Intro
00:40 High-protein avocado toasts
01:52 Meal prep
11:44 Spicy tuna bowls
14:04 Pecan pie bites & coffee
14:41 Grocery haul
15:53 Hailey Bieber’s viral meatballs
18:41 Morning routine
19:08 Viral pea breakfast wraps
21:55 Proposal story
25:46 Pizza toasts

Carrot Cake Baked Oats (about 37 g protein & 5.5 g fiber per serving)

ingredients for 6 servings:

For the baked oats:
2 cups rolled oats (480 ml)
4 eggs
1 1/2 cups shredded carrots, lightly packed, about 3 carrots
2/3 cup apple sauce (160 ml)
1 1/2 cups milk (360 ml)
1/2 cup vanilla protein powder (120 ml / 60 g)
2 tablespoons maple syrup
2 teaspoons baking powder
2 teaspoons vanilla paste/extract
2 teaspoons cinnamon

for topping:
1 cup low fat cottage cheese (240 ml / 230 g)
1 cup high-protein Greek yogurt (240 ml / 250 g)
1/4 cup vanilla protein powder (60 ml / 30 g)
1 tablespoon maple syrup
1 teaspoon vanilla paste/extract
handful of pecans, chopped

1. In a baking dish: mix all the ingredients together for the baked oats
2. Bake at 180 Celsius / 350 Fahrenheit for about 35-40 minutes
3. Meanwhile blend the cottage cheese, Greek yogurt, protein powder, maple syrup and vanilla together. Refrigerate while the baked oats cool down
4. Top the cooled baked oats with the cottage cheese mixture and chopped pecans
5. Store in airtight containers in the fridge

Halloumi Nourish Bowls (about 25 g protein & 12 g fiber per serving)

ingredients for 6 servings:
1 1/4 cup uncooked quinoa (300 ml)
2 1/2 cups vegetable stock (600 ml)
2 small zucchinis, diced2 cups chickpeas, drained and rinsed (340 g)3 red bell peppers, diced2 tablespoons (garlic infused) olive oil1 tablespoon paprika
1 tablespoon oregano
if you don’t have IBS, add 1 1/2 teaspoon garlic powder
1 teaspoon cuminSalt and black pepper
10.5 oz. halloumi (300 g)

For serving:
3 cups arugula
3/4 cup hummus(180 ml)6 tablespoons pomegranate seedshandful of fresh parsley
1. Cut the halloumi into cubes
2. Toss the zucchini, bell peppers and chickpeas with olive oil, paprika, cumin and black pepper first.
3. Roast the vegetables and chickpeas at 200°C / 390°F for about 15 minutes.
4. Add the halloumi cubes, toss gently and roast for another 10–12 minutes, until golden
5. Cook the quinoa in vegetable stock according to package instructions
6. Divide the quinoa, roasted vegetables and chickpeas and halloumi between four meal prep containers
7. When serving, reheat everything and top with arugula, hummus, pomegranate seeds and fresh parsley

Chicken Stir Fry (about 36 g protein & 6 g fiber per serving)

ingredients for 6 servings:

for the sauce:
1/2 cup low sodium vegetable broth (120 ml)
1/3 cup soy sauce (80 ml)
3 tablespoons rice vinegar
if you don’t have IBS, add 4 minced garlic cloves
1 1/2 tablespoon maple syrup / honey
1 tablespoon sesame oil
4 teaspoons corn starch
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon chili flakes
pinch of pepper

2 tablespoons (garlic infused) olive oil
1.5 lb. chicken, cut into strips (700 g)
2 heads of broccoli, chopped into smaller pieces
7 oz. mushrooms, sliced (200 g)
3 bell peppers, diced
6 chopped green onions

for serving:
2 cups uncooked rice (480 ml)
4 cups water (960 ml)
chopped green onions

1. Mix all the sauce ingredients in a bowl until the cornstarch dissolves or add all the ingredients into a small container and shake until everything is combined
2. Cook the rice according to package instructions
3. Heat 1 tablespoon of olive oil in a large pan and cook the chicken until cooked through. Set aside
4. Wipe the pan. Heat 1 tablespoon of olive oil in the pan. Add the broccoli, bell peppers and mushrooms. Stir-fry until tender but still slightly crisp for about 5-8 minutes. You might need to cook them in batches.
5. Add the chicken back to the pan, pour in the sauce and stir until thickened for a couple of minutes
6. Add the chopped green onions
7. Divide between six meal prep containers with the rice

#whatIeatinaweek #mealprep #highprotein