Not only is working out a crucial part in getting your summer body but eating is just as important. Finding the perfect meals to fill you up and yet still be healthy is a challenge for everyone.
Breakfast:
Vanilla Protein Overnight Oats:
This recipe contains very few ingredients, making for a simple, quick to-go breakfast option. Make them the night before and grab them on your way out the door the next morning.
Recipe:
1/2 cup old fashioned oats
3/4 cup almond milk
1 tsp cinnamon
1/2 scoop vanilla protein powder
1/2 tsp vanilla extract
Combine ingredients in a jar or a small tupperware. Shake to combine well. Make sure the mixture is perfectly combined. Place in the refrigerator overnight.
Notes: Don’t be afraid to cover your oats with the milk - the oats will soak it up.
Lunch/Snack:
Caprese Avocado Toast:
Avocado toast is the trendy thing to eat right now. The Caprese Avocado Toast recipe is a twist on the classic avocado toast.
Recipe:
2 ripe avocados
2 tsp fresh lemon juice
Sea salt and black pepper, to taste
4 slices bread, toasted
4 ounces fresh mozzarella, sliced and cut into pieces, to fit the brad
1 cup grape tomatoes, halved
1/4 cup basil leaves, roughly chopped
Balsamic Glaze, for drizzling
Cut the avocados in half, remove pit, and scoop the flesh into a small bowl. Add the lemon juice, sea salt, and black pepper, to taste. With a fork, mash the ingredients together, keeping the texture slightly chunky. Spread the mashed avocado evenly onto toasted bread slices. Top with fresh mozzarella slices, tomatoes, and basil. Season with additional salt and pepper, if desired. Drizzle with balsamic glaze and serve immediately.
Note: If you need the recipe to be gluten-free, use gluten-free bread. If you don’t have grape tomatoes, tomato slices will work too!
Dinner:
Baked Salmon with Asparagus:
This recipe is the best and healthiest way to cook salmon, this recipe also allows you to cook your whole meal in one way including the meat and the vegetable. Baking your food is also much healthier for you instead of say using oil.
Recipe:
2 Salmon Fillets (About 4 Ounce Each)
1 Tbsp. EVOO
Salt and Pepper
1 tsp dried oregano
16 Asparagus Spears
2 slices of Onion
4 slices of Lemon
1 tsp Fresh Parsley, Chopped
Preheat oven to 400F. In a medium bowl, place the two pieces of salmon; pour 1 tbsp. olive oil, and sprinkle salt, pepper and dried oregano. Cut the two sheets of foil. It has to be big enough to wrap the asparagus and salmon. First place asparagus on the sheet of foil (about 8 spears). Layer fillets over asparagus. Then top each with about 2 onion slices and 2 lemon slices. Wrap sides of foil inward over salmon then fold on top and bottom of foil to enclose. Place foil packets in a single layer on a baking sheet. Bake in preheated oven for about 20 minutes (if you cook more than this asparagus might be soggy). Unwrap and using a large spatula, transfer the foil packets to plates and serve warm.
Josiah Stratford
