A Week of Healthy Balanced Meals!

Includes savory breakfast plate, protein raspberry yogurt bowl, salmon cabbage & sweet potato plate, rice with chicken and asparagus, the perfect matcha recipe, stewed apple protein crepes & more!

If you’re looking for new meal ideas… I gotchu!

My big philosophy with food is:

1. Make it easy - If it’s easy, you’ll be more likely to stick with the habit and develop consistency

2. Make it delicious - It’s way easier to be consistent when the food you eat actually is enjoyable to eat.

3. Make it balanced with protein, healthy fats, and fiber – this helps balance your blood sugar and make sure you stay energized for hours and rely less on constant snacking (which isn’t great for your overall digestion and gut health!)

The recipes included are:

• Savory breakfast plate

• Double protein raspberry yogurt bowl

• Salmon cabbage & sweet potato plate

• Rice with chicken and asparagus

• The perfect matcha recipe

• Stewed apple protein crepes

• Banana berry yogurt bowl

• Chocolate pb energy balls

• Chocolate crunch ninja creami

Savory Breakfast Plate

Ingredients

• large eggs

• red onion

• gluten free bread

• low fat cottage cheese

• sea salt

• butter

• olive oil

Instructions

• Mix two large eggs (16g protein; 8g each large egg) in a bowl and chop 1/4 red onion

• Heat up olive oil on a warm skillet

• Add chopped red onions & mix until fragrant

• Add eggs and scramble over medium-low heat, lifting from heat as needed, to prevent eggs from cooking too fast.

• Toast gluten free bread (3g protein) & top with butter

• Add eggs & 1/4 cup cottage cheese (7g protein) with sea salt to plate

• TOTAL PROTEIN: 26G PROTEIN

Double Protein Raspberry Yogurt Bowl

Ingredients

• 0% or 2% greek yogurt

• vanilla protein

• fresh organic raspberries

• gluten free granola

Instructions

• Wash 1 pack of raspberries and lay out to dry

• Combine 3/4 cup greek yogurt (17g) + 1 scoop vanilla protein (24g) – mix well and trust the process, until you get a thick consistency

• Top with washed raspberries and 1/4 cup gluten-free granola (2g)

• TOTAL: 43G PROTEIN

Salmon, Cabbage & Sweet Potato

Ingredients

• frozen sockeye salmon

• 1 head of purple cabbage

• 1 sweet potato

• cilantro

• olive oil

• salt

• pepper

• paprika

• cinnamon

• garlic powder

• tahini

• coconut aminos

Instructions

• Preheat oven to bake or air fry at 400F

• Cut washed sweet potato into rounds, then in half again. Add to baking tray with olive oil, salt, garlic powder, cinnamon

• Cut cabbage into tiny shredded pieces and add to baking tray with parchment paper. Season with olive oil, coconut aminos, tahini, salt, pepper, paprika, garlic powder

• Add both oven for 20-25 min.

• Defrost frozen sockeye salmon by placing it in a bowl with water.

• Remove sweet potato & cabbage from the oven

• Add sockeye salmon to sweet potato tray (reuse the parchment paper!). Season with: olive oil spray, coconut aminos, salt, pepper, garlic powder, paprika. Air fry or bake at 400F for 8 min.

• Make your plate with roasted tahini cabbage, roasted cinnamon sweet potatoes, sockeye salmon and some cilantro

• TOTAL: 25G PROTEIN

Cinnamon Stewed Apple Crepes