Let’s Meal Prep 24 Healthy Meals in 1 Hour😍 In this video I make breakfast, lunch & dinner for 4 days for 2 people. All the recipes are high-protein, gluten-free and delicious! These meals last in the fridge for 4 days, but if you wanted to make meals for the whole week you can of course make more servings and freeze some of them!☺️ Meal prepping really saves so much time, just by spend 1 hour meal prepping, and don’t need to cook at all the next four days😍 Breakfast: Overnight Oats For eight servings: 4 cups gluten-free oats (10 dl) 8 tablespoons chia seeds 4 cups milk of choice (10 dl) 4 cups (lactose-free) low-fat Greek yogurt (10 dl) 4 - 8 teaspoons maple syrup or honey, to taste 4 teaspoons vanilla extract For one serving: 1/2 cup gluten-free oats (120ml) 1 tablespoon chia seeds 1/2 cup (lactose-free) low-fat Greek yogurt (120 ml) 1/2 cup almond milk (120 ml) (or any milk you like) 1 teaspoons maple syrup or honey, to taste 1/2 teaspoon vanilla extract for topping: blueberries honey/peanut butter Mix all the ingredients together. Let set in the fridge for at least 2 hours, rather overnight Lunch: Pasta Salad This makes about 8 servings: 1.1 lbs. / 500 g lentil/chickpea pasta, cooked 2 lbs. / 1 kg cherry tomatoes, halved 9 oz. / 250 g mini mozzarellas 1 bunch of basil 3.5 oz / 100 g arugula/rocket Wash the veggies. Roast the cherry tomatoes on a pan with a tablespoon of olive oil (reserve the tomatoes juices from the pan for the dressing). Cook the pasta according to its packaging. Mix all the ingredients together in a big container For the dressing: the tomato juices 2 tablespoons balsamic vinegar 1 tablespoon olive oil (I used garlic infused) pinch of salt pinch of pepper Mix all the ingredients together Dinner: Salmon/Chicken with Roasted Potatoes & Veggies This makes about 8 servings For the potatoes: 4 lbs. / 1,8 kg small potatoes, cut into pieces 1 - 2 tablespoons olive oil pinch of salt Roast in the oven at 220 Celsius degrees / 430 in Fahrenheit for about 25 minutes For the salmon: 4 salmon pieces 1 tablespoon olive oil 4 teaspoons dijon mustard pinch of salt & pepper Bake in the oven at 220 Celsius degrees / 430 in Fahrenheit for about 10-12 minutes For the chicken: 4 chicken breasts 4 tablespoons of pesto pinch of salt & pepper Bake in the oven at 220 Celsius degrees / 430 in Fahrenheit for about 15-18 minutes For the veggies: 4.5 lbs / 2 kg frozen veggie mix (for example, carrots, broccoli, cauliflower) 1 - 2 tablespoons olive oil pinch of salt Roast in the oven at 220 Celsius degrees / 430 in Fahrenheit for about 15 minutes For the sauce: 1 bunch of parsley, chopped 14 oz. / 400 g (lactose-free) low fat sour cream juice of 1/2 lemon pinch of salt & pepper Mix all the ingredients together What kind of recipes do you want to see next? Let me know your ideas in the comments!😍 If you don’t want to miss any of my videos, be sure to subscribe to my channel! I’ll upload a new video every week!💛 https://youtube.com/channel/UCh-GXxkUCFItAvmkTlbnPTw Instagram: https://www.instagram.com/fitfoodieselma TikTok: https://vm.tiktok.com/ZMLs4yp7x/ My website: https://www.fitfoodieselma.com