Healthy & High-protein Meal Prep | 100G+ Protein Per Day | Weight Loss Friendly Recipes
Recipes in this Video
Overnight oats have gained popularity in the U.S. as a convenient breakfast option, especially among health-conscious individuals. This variation combines the flavors of strawberry cheesecake, making it a delightful and nutritious start to the day. The use of fresh strawberries adds a seasonal touch, while the creamy texture mimics that of traditional cheesecake. Today, overnight oats are embraced globally, with countless variations to suit different tastes and dietary needs.
Ingredients
- ●rolled oats
- ●milk
- ●Greek yogurt
- ●cream cheese
- ●strawberries
- ●honey
- ●vanilla extract
- ●cinnamon
- ●salt
Instructions
- 1Blend strawberries until smooth.
- 2In a large bowl, combine rolled oats, milk, Greek yogurt, cream cheese, honey, vanilla extract, cinnamon, and salt.
- 3Mix until well combined and creamy.
- 4Add blended strawberries and stir until evenly distributed.
- 5Divide the mixture into jars or containers.
- 6Seal and refrigerate overnight.
- 7In the morning, stir and top with additional strawberries if desired.
- 8Serve chilled.
Ingredient Alternatives
Greek yogurt
Healthier: cottage cheese
Cheaper: plain yogurt
Cottage cheese provides a similar texture with fewer calories.
cream cheese
Healthier: light cream cheese
Cheaper: mascarpone
Light cream cheese reduces fat while maintaining flavor.
honey
Healthier: maple syrup
Cheaper: sugar
Maple syrup offers a unique flavor while being a liquid sweetener.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories, while water is a budget-friendly option.
Techniques
Equipment
Also Known As
Originating from the Levant region, hummus is a staple in Middle Eastern cuisine, often enjoyed as a dip or spread. It symbolizes hospitality and is commonly served at gatherings and celebrations. Today, variations like roasted red pepper hummus have gained popularity worldwide, appealing to diverse palates.
Ingredients
- ●canned chickpeas
- ●roasted red peppers
- ●tahini
- ●garlic
- ●lemon juice
- ●olive oil
- ●cumin
- ●salt
- ●black pepper
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Drain and rinse the canned chickpeas under cold water.
- 2In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, and cumin.
- 3Blend until smooth, scraping down the sides as needed.
- 4With the processor running, slowly drizzle in the olive oil until fully incorporated.
- 5Add salt and black pepper to taste, blending again to combine.
- 6If the hummus is too thick, add water a tablespoon at a time until desired consistency is reached.
- 7Taste and adjust seasoning, adding more lemon juice or salt if needed.
- 8Transfer the hummus to a serving bowl and smooth the top with a spatula.
- 9Drizzle a little olive oil over the surface and sprinkle with paprika.
- 10Garnish with fresh parsley before serving.
- 11Serve with pita bread, vegetable sticks, or crackers.
Also Known As
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup basil pesto
- ●2 cups cherry tomatoes, halved
- ●1 zucchini, sliced
- ●1 bell pepper, chopped
- ●1 red onion, cut into wedges
- ●2 tablespoons olive oil
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 teaspoon garlic powder
- ●1 teaspoon Italian seasoning
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with olive oil, and season with salt, black pepper, garlic powder, and Italian seasoning. Toss to coat the vegetables evenly.
- 3Place the seasoned vegetables on one side of a large baking sheet.
- 4In the same bowl, add the chicken breasts and coat them with the basil pesto, ensuring they are well covered.
- 5Arrange the pesto-coated chicken breasts on the other side of the baking sheet, next to the vegetables.
- 6Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 7Check the internal temperature of the chicken; it should reach 165°F (75°C).
- 8Remove from the oven and let it rest for 5 minutes before serving.
- 9Serve the chicken alongside the roasted veggies, drizzling any remaining pesto over the top if desired.
Equipment
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