What I Eat in a Day | Healthy & High protein Fall Recipes | 100G+ protein per day!

What I Eat in a Day | Healthy & High protein Fall Recipes | 100G+ protein per day!

[Music] [Music] [Music] Are you feeling [Music] Good morning. I was craving something savory for breakfast. So, I made this halumi breakfast bowl with scrambled eggs, mushrooms, spinach, and cherry tomatoes. This is super cozy and tasty. It’s perfect for fall when the weather is cooling down. Fall is my favorite season and today I’ll be making more cozy and fun meals. But now I’m going to go eat the breakfast because I am starving. For lunch I’m going to try out a salad I saw on Pinterest which had roasted sweet potatoes, pomegranate seeds, arugula, pine nuts, and feta. But I’m going to use goat cheese cuz I think it works very well with sweet potatoes. And then I’m going to add chicken for protein. I just made a marinade for the chicken of garlic infused olive oil, paprika, oregano, chili flakes, salt, and pepper. So next, I’m going to chop the sweet potatoes, and then I’m going to bake them in the oven with the chicken. So it should be really simple and easy to make. [Applause] Next, I’ll mix this sweet potatoes with some garlic infused olive oil and salt and pepper. [Music] Now I’m going to bake them at 220 Celsius degrees, which I think is 430 in Fahrenheit. The chicken should be cooked in 10 to 12 minutes, but the sweet potatoes will take longer, around 25 minutes. So, I’m just going to take the chicken out of the oven a bit earlier. [Music] Here [Music] [Music] is the ready lunch. I ended up adding my go-to homemade balsamic dion mustard dressing on top. These look so good. Can’t wait to try it out. Like I said, fall is my favorite season. So, I’ve been trying to find some fall decorations, which has not been easy cuz we don’t really have fall decorations available here in Finland. And I think it’s cuz we don’t really celebrate Halloween and we don’t have Thanksgiving, so it’s not that common to decorate for fall. But I’ve been able to find some things. I got this pumpkin mold. I think this is actually meant for chocolate. I’m going to use these as ice cube trays cuz how great are these for ice pumpkin spice lattes? Then I obviously had to get a fall scented candle. This smells just like pumpkin spice. Then I found a pumpkin spice soap and I’ve been trying to read more. So I saw on Tik Tok a lot of people recommended this pumpkin spice cafe book. So I hope this is good. This one I actually found already last year from a very small boutique, but I think it’s super cute. You can put a candle inside. And then the best part, these pumpkin pillows. A friend of mine actually found these at little the grocery store. And she knows how much I love fall, so she got these for me, which was so nice. I’m going to put these on the couch. So, that’s all I have found in this far, but hopefully I’ll find some more decorations throughout the fall months, but I think this is a pretty good start. [Music] For a pre-workout snack, I’m making high protein raspberry smoothie. So, we need frozen raspberries, frozen banana, a little bit of milk, and high protein Greek yogurt. This is the yogurt I use. It contains 13 g of protein per 100 g. And then this is optional, but has a little flavor. So lastly, I’m adding vanilla extract. So now I’m just going to add everything into the blend. Here [Music] is the ready smoothie. It’s super creamy and refresh. For dinner, I’m making salmon rice bowls with avocado, cucumber, and a homemade dressing. For the dressing, I just mixed together Greek yogurt, hot sauce, a little bit of light mayo, and a pinch of salt. The salmon I seasoned with salt and pepper. And next, I’m going to cook it on a pan. I’m also going to make edamame for the side dish. I’ve been obsessed with these lately. I like to boil them for a few minutes and then I drain them. And lastly, cook on a pan with a little bit of butter for just about one minute and add some salt on top. And they turn out so good. [Music] [Music] [Music] Next, I’m going to cook the rice and the salmon. I cooked the salmon for about 4 minutes per side. [Music] And here is the ready dinner. I added chopped green onions and sesame seeds on top. For dessert, I’m having a piece of these healthier brownies that I made yesterday. These brownies are super fudgy and yummy, but they looked a lot better yesterday when they were freshly baked. I’ll add the ring recipes to the description box as always if you’re looking for more easy, healthy recipes. Check out my ebooks. I’ll add the link down below. Let me know in the comments what kind of fall recipes you would want to see next. If you like this video, please be sure to give it a thumbs up because it really supports my channel. I hope you try the recipes.

What I Eat in a Day to get 100G+ protein! In this full day of eating vlog I’m making cozy fall recipes that are healthy, delicious and high-protein!😋 I’m making halloumi breakfast bowls, roasted sweet potato salad, creamy raspberry smoothie, salmon bowls and healthier brownies😍

More easy & healthy recipes in my Ebooks: https://www.fitfoodieselma.com/e-books 🥰 Thank you so much to everyone who has already bought the books, it means the world to me and makes it possible for me to keep creating these recipe videos❤️

BREAKFAST
Halloumi Breakfast Bowls

for two servings:
7 oz. / 200g cherry tomatoes, halved
2 cups of spinach (about 60 g)
4 mushrooms, sliced
2.8 oz. / 80g halloumi, sliced
4 eggs
Pinch of salt
basil

1. Spray a pan with olive oil spray, add the spinach, cherry tomatoes, mushrooms and halloumi and cook on medium heat until the veggies are cooked and halloumi is golden brown on each side
2. Crack the eggs into a bowl, add a pinch of salt and whisk
3. Spray olive oil onto a pan and bring it to medium heat. Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs
4. Add all the ingredients into bowls, top with fresh basil and enjoy!

LUNCH:
Roasted Sweet Potato Salad

For the chicken marinade:
1-2 tablespoons (garlic infused) olive oil
1 teaspoon paprika
1 teaspoon oregano
Pinch of chili flakes
Pinch of salt & pepper
+ 4 chicken breasts

For four servings:
3 small sweet potatoes
1 tablespoon (garlic infused) olive oil
Pinch of salt & pepper

For the dressing:
2 tablespoons olive oil
4 tablespoons balsamic vinegar
4 teaspoons dijon mustard
Pinch of salt

For the salad:
Arugula
Firm goat cheese/feta
Pomegranate seeds
Pine nuts

1. Mix all the ingredients together for the chicken marinade. Let the chicken marinate for about 15 minutes
2. Wash and dice the sweet potatoes. Toss in olive oil, pinch of salt & pepper. Spread on a baking pan lined with parchment paper, add the chicken breasts to the same pan
3. Bake at 220 celsius degrees / 430 in Fahrenheit: chicken for 10-12 minutes and sweet potatoes for 20-25 minutes
4. Mix all the ingredients together for the dressing
5. Assemble the salad: add arugula to the bottom, then the chicken, sweet potatoes, goat cheese/feta, pomegranate seeds, pine nuts and lastly the dressing

SNACK
Healthy raspberry smoothie (fluffy)

Ingredients two servings:
2 cups / 260 g frozen raspberries
1 frozen banana
1 1/2 cups / 360 ml / 370g high-protein Greek yogurt
1/2 cup / 120 ml milk of choice
1 teaspoon vanilla extract

1. Add all the ingredients into a blender and mix until creamy

DINNER
Salmon Bowls + Edamame

For two servings:
9 oz. / 260 g salmon, seasoned with salt & pepper
1/2 uncooked rice + 1 cup water
1/2 cucumber
1/2 avocado
1 chopped green onion
1 tablespoon sesame seeds

For the dressing:
2 tablespoons Greek yogurt
1 tablespoon hot sauce
1 teaspoon light mayo
pinch of salt

14 oz. / 400 g shelled edamame
1 teaspoon butter
salt, to taste

1. Boil the frozen edamame for about 2-3 minutes, drain the edamame and add them to a heated pan with 1 teaspoon of butter. Toss for 1 minute, finish by sprinkling sea salt on top
2. Cook the rice
3. Cook the salmon on a pan with olive oil on medium-high heat for about 4 minutes per side
4. Meanwhile mix all the ingredients together for the dressing
5. Assemble the bowls and enjoy!

DESSERT
Pumpkin Brownies

Ingredients:
3/4 cup pumpkin puree (180 ml)
1/3 cup maple syrup (80 ml)
1/4 cup melted coconut oil (60 ml)
3 eggs
1/2 cup cacao powder (120 ml)
1/4 cup oat flour (60 ml)
pinch of salt
1/2 teaspoon baking powder
50 g dark chocolate chunks (I used 80 % dark chocolate)

1. Mix the wet ingredients together.
2. Add the dry ingredients and stir until combined
3. Pour into a baking dish lined with parchment paper. Add the chocolate chips on top
4. Bake at 180 Celsius degrees (350 in Fahrenheit) for about 18-22 minutes