What I Eat in a Day | Easy, Healthy & High Protein Meals in Under 15 Minutes
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Recipes in this Video
6 recipes
Ingredients
- ●4 slices whole grain bread
- ●1 cup cottage cheese
- ●1/2 cup fresh raspberries
- ●2 tbsp chia seeds
- ●2 tbsp honey or maple syrup
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1Toast the whole grain bread slices until golden brown.
- 2In a small saucepan, combine the raspberries, chia seeds, honey (or maple syrup), vanilla extract, and salt.
- 3Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 5-7 minutes.
- 4Remove from heat and let the jam cool for a few minutes.
- 5Spread a generous amount of cottage cheese on each slice of toasted bread.
- 6Top the cottage cheese with the raspberry chia jam.
- 7Serve immediately and enjoy your Cottage Cheese Toast with Raspberry Chia Jam!
Equipment
saucepantoasterspoonmeasuring cupsmeasuring spoons
Stuffed sweet potatoes are a popular dish in Caribbean cuisine, often featuring locally grown ingredients. They represent a fusion of flavors, combining the sweetness of the potato with savory fillings. This dish has gained popularity in various global kitchens, with countless variations reflecting local tastes and dietary preferences.
Ingredients
- ●sweet potatoes
- ●black beans
- ●corn
- ●red bell pepper
- ●onion
- ●garlic
- ●cumin
- ●chili powder
- ●lime juice
- ●cilantro
- ●cheese
- ●avocado
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash and pierce the sweet potatoes with a fork.
- 3Bake sweet potatoes for 45-60 minutes until tender.
- 4While baking, heat oil in a skillet over medium heat.
- 5Sauté onion and garlic until translucent, about 3-4 minutes.
- 6Add red bell pepper, corn, black beans, cumin, and chili powder; cook for 5 minutes.
- 7Remove sweet potatoes from the oven and let cool slightly.
- 8Slice sweet potatoes in half lengthwise and scoop out some flesh.
- 9Mix the scooped sweet potato with the sautéed mixture and lime juice.
- 10Fill the sweet potato skins with the mixture and top with cheese.
- 11Return to the oven for 10 minutes until cheese is melted.
- 12Garnish with cilantro and avocado before serving.
Ingredient Alternatives
black beans
Healthier: lentils
Cheaper: canned chickpeas
Lentils are lower in calories and chickpeas are often less expensive.
cheese
Healthier: nutritional yeast
Cheaper: cottage cheese
Nutritional yeast is dairy-free and lower in fat.
avocado
Healthier: smashed peas
Cheaper: sour cream
Smashed peas provide a creamy texture with fewer calories.
red bell pepper
Healthier: yellow bell pepper
Cheaper: green bell pepper
Green bell peppers are usually less expensive and still nutritious.
Techniques
bakingsautéingmixing
Equipment
baking sheetskilletmixing bowlknifefork
🌶️🌶️🌶️Mediumdairy
Also Known As
Sweet Potato BoatsLoaded Sweet Potatoes
Ingredients
- ●2 large eggs
- ●1/4 cup pesto sauce
- ●1/2 cup crumbled feta cheese
- ●1 cup fresh arugula
- ●2 large flour tortillas
- ●1 tbsp olive oil
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.
- 2Heat olive oil in a non-stick skillet over medium heat.
- 3Pour the whisked eggs into the skillet and scramble until just set, about 2-3 minutes.
- 4Remove the scrambled eggs from the heat and let cool slightly.
- 5Lay out the flour tortillas on a clean surface.
- 6Spread 2 tablespoons of pesto sauce on each tortilla, leaving a small border around the edges.
- 7Evenly distribute the scrambled eggs over the pesto on each tortilla.
- 8Sprinkle crumbled feta cheese on top of the eggs, followed by a handful of fresh arugula.
- 9Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to form a wrap.
- 10Slice the wraps in half and serve immediately, or grill them for a few minutes for a crispy texture.
Equipment
non-stick skilletmixing bowlspatulaknifecutting board
Ingredients
- ●1 cup fresh raspberries
- ●1 banana
- ●1 cup yogurt (dairy or non-dairy)
- ●1/2 cup milk (dairy or non-dairy)
- ●1 tablespoon honey or maple syrup (optional)
- ●1/2 teaspoon vanilla extract
- ●1/2 cup ice cubes
Instructions
- 1In a blender, combine the fresh raspberries, banana, yogurt, and milk.
- 2Add honey or maple syrup if you prefer a sweeter smoothie.
- 3Include the vanilla extract for added flavor.
- 4Add the ice cubes to the blender.
- 5Blend on high speed until smooth and creamy, about 30-60 seconds.
- 6Taste the smoothie and adjust sweetness if necessary by adding more honey or syrup.
- 7Pour the smoothie into glasses and serve immediately.
Equipment
blendermeasuring cupsmeasuring spoonsglasses
Ingredients
- ●4 medium sweet potatoes
- ●1 lb ground beef
- ●1 tsp olive oil
- ●1/2 cup diced onion
- ●2 cloves garlic, minced
- ●1 tsp chili powder
- ●1/2 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 avocado, diced
- ●1/4 cup chopped fresh cilantro
- ●1 lime, juiced
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash the sweet potatoes and pierce them several times with a fork.
- 3Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
- 4While the sweet potatoes are baking, heat olive oil in a skillet over medium heat.
- 5Add diced onion and garlic to the skillet, sauté until the onion is translucent.
- 6Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned.
- 7Stir in chili powder, cumin, salt, and black pepper, cooking for an additional 2-3 minutes.
- 8Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- 9Slice each sweet potato in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
- 10Fill each sweet potato half with the ground beef mixture, then top with diced avocado and cilantro.
- 11Drizzle lime juice over the stuffed sweet potatoes before serving.
Equipment
baking sheetskilletspatulaknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 cup pomegranate seeds
- ●1/2 cup dark chocolate chips
- ●1/4 cup heavy cream
- ●1 tbsp honey
- ●1/2 tsp vanilla extract
- ●1/4 tsp sea salt
- ●Fresh mint leaves for garnish
Instructions
- 1In a small saucepan, heat the heavy cream over low heat until it begins to simmer.
- 2Remove the saucepan from heat and add the dark chocolate chips. Stir until the chocolate is completely melted and smooth.
- 3Add honey, vanilla extract, and sea salt to the chocolate mixture. Stir until well combined.
- 4In serving glasses or bowls, layer the pomegranate seeds at the bottom.
- 5Pour the warm chocolate mixture over the pomegranate seeds, filling the glasses about halfway.
- 6Add another layer of pomegranate seeds on top of the chocolate mixture.
- 7Chill the dessert in the refrigerator for at least 30 minutes to set.
- 8Before serving, garnish with fresh mint leaves.
- 9Serve chilled and enjoy your Pomegranate and Dark Chocolate Dessert.
Equipment
small saucepanserving glasses or bowlsspatula