My crumbled blueberry muffin has been my go-to breakfast as of late, and I think I’ve finally found the perfect morning meal for myself.
- 1.5-2 Tbsp Organic Coconut Flour
- 1 tsp Ground Cinnamon
- 3/4 cup Liquid AllWhites
- 1/2 sliced banana
- 1/4 cup blueberries
- 1/4 cup water
Microwave for 5 minutes and top with raw almond butter and more cinnamon.
Naturally, you can use any type of fruit and toppings that you like, so be don’t be afraid to get creative and make something delicious!
I used to eat Greek yogurt for breakfast every morning with Kashi GoLean! and fruit. However, I’ve switched my Fage or Chobani to a mid day snack instead, and it seems to be working out better for my appetite.
I love to eat my yogurt as a dip for sliced cucumbers, baby carrots, grape tomatoes and celery sticks; also adding in a fat such as flaxseeds or Sunbutter.
It’s still not my favorite, but I’ve definitely grown to love its unique taste.
3 mile run on the elliptical at level 7, followed by a Yoga class at my gym.
I sipped on a bottle of water with 1 tsp chia seeds and a packet of True Lemon during my workout.
The chia seeds gave me that little extra push that I needed, while keeping my body energized and hydrated
- Unsalted rice cake
- 1.5 scoops of Sunwarrior protein mixed with cinnamon and water
- handful of blueberries
I tend to graze and eat a bunch of small meals throughout the day to keep myself energized. It’s what works for me, my schedule and my body.
Some of my other go- to “mini meals” consist of;
- Green Smoothies
- Boars Head low salt turkey slices, with homemade sweet potato medallions dipped in ketchup
- oatmeal with protein powder and walnuts
- cottage cheese, almonds and apple slices
- healthy chicken tenders (chicken rolled in almond meal and baked) with heated cinnamon sprinkled baby carrots
- Veggies and hummus on a bed of spinach with 1/2 pita pocket
- Can of tuna with Balsamic Vinegar, sliced Kumato tomatoes, avocado and mixed greens.
- Boca Burger on toasted Ezekiel with Dijon mustard and cucumber slices
Quick and portable is what I’m all about.
This motto flows into dinner time as well.
One of my favorite quick and easy dinners consists of a mixed greens salad with sweet potato, asparagus, and one can of low salt albacore mixed with 2 Tbsp tabouleh and balsamic vinegar.
Such a winning combination.
It’s important to find what works for your body, your schedule and your appetite.
Plan ahead and pack enough food so that you have a healthy option at all times. It will keep you away from the vending machine, take-out menu at the office, and moments of mindless eating.
Plus, you will know exactly what your food is made of because YOU made it!
Be proud of what you put into your body, and when you are able to do so, feed it as naturally as possible.