So, what does an entire day of balanced nutrition look like? Let’s break it down meal-by-meal. For example, the following delicious dishes were my breakfast, lunch, and dinner yesterday. Not only did they pass the taste test, but they required minimal effort and used whole food ingredients. Yeah…that’s a win in my book!
Recreate these recipes for 12 hours of only the freshest fuel (that won’t even feel like you’re on a diet).
Breakfast: Apple & Carrot Smoothie
- 1/2 cup rice milk
- 1 tbsp. almonds
- 1 apple
- 1 carrot
- 1 tbsp. nut butter
- Peel and chop the apple.
- Peel and chop the carrot.
- Finely chop the almonds.
- Combine all the ingredients in a blender.
- Puree until the mixture is smooth
Lunch: Lighter Cobb Salad
- 1 egg (hard boiled)
- 1 avocado (sliced)
- 2 Roma tomatoes (diced)
- 1/2 cup corn (off-the-cob)
- 1 cup lettuce (shredded)
- 1/2 cup chicken (chopped)*
- 2 tbsp. bleu cheese (crumbled)**
* If your dietary needs/preferences exclude animal protein, you can easily omit the chicken or use a vegetarian substitute (i.e. tofu or tempeh).
** If your dietary needs/preferences exclude dairy, you can substitute a vegan “cheese” product.
- Boil the chicken (or protein substitute) in 1 cup of water for 15 minutes, or until fully cooked.
- Saute the corn, uncovered, on medium-heat for approximately 8-10 minutes.
- Hard boil the egg in 1/2 cup of water for approximately 12 minutes (for step-by-step hard boiling instructions, click this link).
- While the chicken, corn, and egg are cooking, prep the other ingredients, then set aside.
- When the egg has finished cooking, chop it into bit-size slices, then set aside until the chicken is cooked.
- Once all the ingredients are ready, arrange the lettuce at the bottom of a salad bowl, then layer the other ingredients on top of the lettuce.
- Toss the salad thoroughly so as to evenly distribute everything.
Dinner: Shrimp, Mango & Avocado Flatbread
- 2 tbsp. organic orange juice
- 1/2 tbsp. lime juice
- 2 tsp. organic honey
- 1 tsp. orange zest
- 1 tbsp extra-virgin olive oil
- 1 tbsp. plain hummus
- 1 piece Stonefire whole-grain naan*
- 1/2 pound shrimp (peeled)
- 1/2 red onion (thinly sliced)
- 1 mango (peeled and chopped)
- 1 avocado (peeled and chopped)
- 2 tsp. cilantro (finely chopped)
- 1 tbsp. peanuts (finely chopped)
* If your dietary needs/preferences exclude gluten, you can substitute this GF naan recipe from Queen of Quinoa.
- In 1/2 tbsp. of olive oil, saute the shrimp on medium heat for approximately 15 minutes, or until fully cooked.
- Combine the orange juice, honey, lime juice, and orange juice together in a small bowl.
- Whisk the other 1/2 tbsp. of olive oil into this mixture, then toss in the shrimp once they are finished cooking.
- Allow the shrimp to marinate in this mixture between 5-10 minutes, then add in the mango, avocado, and onions.
- Warm the naan in the oven on 350 degrees F for approximately 5 minutes, or until crispy.
- Allow the naan to cool slightly, then spread a thin layer of hummus on the bread.
- Drain excess liquid from the marinade, then spoon the shrimp, mango, avocado, and onion mixture on top of the hummus.
- Garnish with a few pinches of chopped peanuts and cilantro.