Eating healthy doesn’t mean you have to go on a crazy diet or change everything you eat. It is simply about making healthier decisions and substituting or adding one new healthy habit at a time. No food can make you look younger and feel healthier overnight. But over time, getting the right nutrients can make a world of difference in how you feel about yourself.
Here are some recipes to help you meal plan to a healthier you:
BREAKFAST- GLOWING GREEN SMOOTHIE
This glowing green smoothie recipe is from the top celeb nutritionist, Kimberly Snyder in Hollywood. In one drink, you not only get the fuel to lose weight, but rejuvenate your skin, fight aging, and increase energy.
1 ½ cups water
1 head organic romaine lettuce, chopped
3 to 4 stalks organic celery
½ of large bunch of spinach
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
Juice of ½ fresh organic lemon
Add water and chopped head of romaine to blender. Blend at a low speed until smooth. Add spinach, celery, apple and pear, blend at high speed. Finish with banana and lemon.
LUNCH- QUINOA AVOCADO SPINACH POWER SALAD
This nutritional vegan/gluten-free lunch is filling and energizing! With this powerful punch combination, you will find it will be a new quinoa favorite! Recipe from The Garden Grazer.
1 cup dry quinoa
2 medium avocados
3 oz. baby spinach
8 oz. cherry tomatoes
3 green onions
1-2 garlic gloves
2 tbsp. Red wine vinegar
⅛ tsp. Salt
Cook the quinoa according to package directions. Meanwhile, chop the spinach. Place in a large bowl. Mince garlic, and add to spinach. Slice the green onions, halve the cherry tomatoes, and dice the avocado. When quinoa is done cooking , add it to the spinach and toss. Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine. Add avocados and lightly toss.
DINNER- HEALTHY TURKEY LETTUCE WRAPS
This is inspired by PF Changs’ famous recipe, these healthy turkey lettuce wraps are quick, easy to make and are full of so much flavor! Recipe from Eat Yourself Skinny.
1 ¼ lb. fat-free lean ground turkey
1 tbsp olive oil
1 clove garlic, minced
⅛ tsp. Ground ginger
4 green onions, thinly sliced
1 can sliced water chestnuts, drained and chopped
3 tbsp hoisin sauce
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 tsp. Roasted red chili paste
Pinch of salt
12 boston lettuce leaves
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey browned. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside. Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely. Add ¼ cup turkey mixture to each lettuce leave and serve.
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