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

Hi guys, welcome back to my channel. My name is Selma. If you're new here, I thought I'd film another what I eat in a week video. We're gonna make easy, high-protein recipes. I'm just about to make breakfast. I'm gonna make a pesto omelet wrap. Here's the ready breakfast. I've been editing the whole day, but now it's lunchtime. We're gonna make Caesar salad wraps. We're gonna start by cooking some chicken. And here's the ready lunch wrap. This took less than 15 minutes to make. We were gonna go to the gym, but since the weather is really nice today, we're gonna go for a long walk instead. For snack, I'm having a yogurt bowl with high-protein Greek yogurt, strawberries, and my daily kiwi. For dinner, we're making spicy tofu bowls from my Healthy Food Made Easy ebook. We're gonna start by cooking some rice. Then we're gonna heat up one tablespoon of olive oil. I'm using garlic infused olive oil for extra flavor. Then we add the tofu to the pan. And we're gonna cook it until it's golden brown. While the tofu is cooking, we can make a sticky sauce for it. For that, we need three tablespoons of soy sauce, and one to two tablespoons of hot sauce, and one tablespoon of maple syrup. While the tofu and rice are still cooking, we can make a creamy and spicy yogurt dressing. For that, we need four tablespoons of Greek yogurt, two to three tablespoons of hot sauce, two teaspoons of light mayo, and a pinch of salt. Season the tofu with a little bit of salt, because the sticky sauce is quite salty, and some pepper. Then we pour in the sauce and stir. And now the tofu is ready. Besides the rice and the tofu, we need edamame, and cucumber, and avocado, and green onions, and lastly the yogurt dressing. And here's the ready dinner. For dessert, I'm having one of these mango popsicles I made last week. Good morning! It's Aaron's birthday today, and he asked for chocolate chip pancakes. So we're gonna make my fluffy, high-protein pancakes that contain no protein powder, with chocolate chips for breakfast. Look how fluffy these are. These pancakes are so delicious, and they contain about 25 grams of protein. Here you go. Thank you. For lunch, we're having the leftovers from yesterday. Next, I'm gonna make Aaron's birthday cake. This is my go-to sponge cake recipe that works every time, and you will get a perfect, soft, and fluffy cake, even when using gluten-free flour. You only need four ingredients. Eggs, sugar, all-purpose flour, and baking powder. And then you need two glasses that are exactly the same size. I'm using a 20 centimeter cake pan, so for this cake, I'm gonna use four eggs. So we're gonna crack the eggs into this glass. Next to the other glass, we pour in sugar so that it is in the same, or at the same level as the eggs. That looks about right. And then we pour the sugar into a bowl, and set that aside. And then we do the same thing with flour, an equal amount. That looks good. Then we add one teaspoon of baking powder. Then we set this aside, and then we pour the eggs into the bowl with the sugar. Then we mix with a mixer for about five minutes, or until it's nice and fluffy. Next, we're gonna sift in the flour, baking powder mixture, and gently stir. Now the batter should look like this. Then we pour the batter into a greased springform cake pan. I also lined the bottom of the pan with parchment paper. Next, we're gonna bake the cake at 175 Celsius, 350 Fahrenheit, for about 30 to 40 minutes, until a cocktail stick, inserted to the center, comes out. I let it cool down in the pan for about 15 minutes. And now I'm gonna transfer it to a wire rack to cool down completely. Now the cake has cooled down completely. I just cut it in half. Next, we're gonna brush it with milk. For filling, I whipped some heavy cream and mixed it with vanilla quark and some sugar. Then we're gonna add lots of berries. I'm using blueberries and raspberries. And here's the ready cake. I'm gonna put this into the fridge and we're gonna have this for dessert after dinner. Now we're heading to dinner. Good morning. For breakfast, we're gonna make tropical ocean smoothie bowls. For the smoothie, we need frozen mango, frozen pineapple, milk, vanilla protein powder, and blue spirulina, which is a natural food dye. And unlike green spirulina, this doesn't taste like anything. For topping, we're gonna add chia pudding and homemade granola, and kiwi for extra fiber, and blueberries. Here's the ready smoothie bowl. It looks so good. Aaron's gonna do a taste test. That is so floppy and creamy. It's really good. I just filmed a couple of short-form recipe videos. I made a true fruit inspired chocolate berry bark and raspberry popsicles that I dipped in melted dark chocolate. Now we're gonna make lunch. We're gonna make super easy high-protein avocado egg salad sandwiches. So for two servings, we need four boiled eggs and one avocado and one cup of high-protein cottage cheese. And then we mash everything with a fork. This avocado is hard as rock. Aaron had to come and help with the avocado because it's so hard. Let's try with this. Usually I would mash it even more to make it clearer, but this is not good enough. Next, we need salt and lots of pepper. If you don't have IBS, you could add a red onion to this, for example. I like to serve it with dark, gluten-free bread. Then you can add some hot honey on top. We don't have hot honey here in Finland, so adding regular honey and some chili flakes. And here's the ready lunch. For dessert, I'm having some of this true fruit inspired bark I made. So it's a bit lighter because I mixed Greek yogurt with the white chocolate and used 80% dark chocolate. This is really yummy. Now we're heading to the gym. My brother is going to come and pick up half of the cake I made yesterday since we're not able to all of it ourselves. We just came back from the gym. For dinner, we're making healthier loaded nachos from my Healthy Food Made Easy ebook. But instead of sweet potatoes, I want to try making these with regular potatoes. We just cut them into thin slices. Next, we're going to drizzle some olive oil on top. I'm using garlic infused olive oil for extra flavor. Then we add a pinch of salt and pepper. And then toss. And then we're going to bake these at 220 Celsius, 430 Fahrenheit for 15 to 20 minutes. While the potatoes were in the oven, I cooked some ground chicken and seasoned it with taco seasoning. Next, we add black beans and low-fat shredded cheese. Then it goes back into the oven for about five minutes or until the cheese melts. I'll add the fresh toppings only to this side that we're going to eat today. I just added some green onions and now I'm adding cherry tomatoes and homemade guacamole. And lastly, a sliced jalapeno. And here's the ready dinner. For dessert, we're having the rest of Aaron's birthday cake. It doesn't look that good anymore because it was stuffed into the container. Good morning. I made a very quick breakfast because I have a lot to do today. So I just made scrambled eggs with a slice of bread and a yogurt bowl with high protein Greek yogurt, homemade granola, and blueberries. I just filled some tax forms and now I need to film an ad for a brand. They want me to make the viral s'mores dates. So I just made homemade marshmallow fluff. This looks so good. A lot of people have commented that the s'mores dates are very sweet. So I'm going to mix the marshmallow fluff with some Greek yogurt to make them a little less sweet. I just finished filming the ad. Now I need to go and edit the video. Aaron made us pasta salads for lunch. You want to tell us what's in there? There's pasta, cucumber, tomatoes, rocket or arugula, chickpeas, pesto, olives, kalamata olives, and feta. Sounds very good. It's now 7 p.m. I did a quick at-home workout and I just had a meeting with my agent. She is in Canada so there's a pretty big time difference. But now I'm heading to Helsinki to go grab coffee with a friend of mine. For dinner, we're having the leftovers from yesterday. I think these healthier loaded nachos are better with sweet potatoes because they have a bit more flavor. For dessert, we're going to share the rest of this true fruit inspired bark I made yesterday. Good morning. We're going on a little day trip today with my best friend and her boyfriend. We're going to a small town and we're going to stop by a couple of cute cafes and a home decor shop. So I think it's going to be a really fun day. My mom is still on summer holiday so we get to borrow her car. So let's go. We're now back home. We had a really fun day. Now I'm going to go and walk on the walking pad on the balcony and read a book at the same time and then I'm going to do a quick at-home Pilates workout. For dinner, we're going to make healthier high-protein pizzas. We're going to start by making the pizza dough. For that, we need all-purpose flour, Greek yogurt, baking powder, pinch of salt, and olive oil. First, we mix the dry ingredients together. So we need one cup of the flour, one and a half teaspoons of baking powder, and a pinch of salt. Then we need one cup of Greek yogurt and one tablespoon of olive oil. And then we just stir. And here's the ready dough that was super quick and easy to make. Then we divide it into two parts. I'm going to sprinkle some flour on top because it's quite sticky. Then you can first flatten the dough with your hands. Then grab a rolling pin and roll it as thin as you like. Then place it onto a baking pan and repeat the process for the other half of the dough. And then we're going to bake the crusts at 220 Celsius, 430 Fahrenheit for about 10 minutes. Then we're going to add the toppings. First, spicy pizza sauce. And for a source of protein, shredded chicken. I mixed it with red pesto for extra flavor. We stopped by a local farm today and bought carrots and fresh zucchini. So I thought we could add this on top of the pizza. I cut it into very thin slices so I won't make the pizza too moist. And mozzarella. And cherry tomatoes. And then the pizzas go back into the oven for 10 minutes. Here's the ready pizza. It looks really good. Thank you so much for watching. I hope you like this video. Let me know in the comments if you want to see more what I eat in a week videos. If you're looking for more healthy and easy recipes, check out my recipe ebooks. I have 265 recipes. I'll add the link down below. See you guys next week. Bye!