French toast is one of my go to meals…breakfast, lunch, or dinner when I’ve only got a few minutes, or just really do not feel like cooking this is my answer. It takes all of 5 minutes and requires basically no effort.
Soak 2 slices Ezekiel bread in a mixture of 1 scrambled egg, 2 tbsp milk and a dash of vanilla. Pan fry.
Serve with turkey bacon on the side (microwave it while frying your French toast whip this meal up fast!)
To make this French toast a little fancier, I topped it with Skyr and some mashed peaches (frozen peaches are perfect for this). If you want to add some healthy fat, drizzle with your favourite nut butter.
Don’t let a lack of time keep you from eating healthy. I promise this was was faster and easier than ordering delivery!
Dinner
Asian Chicken Zoodle Salad
This was a tasty and quick meal – perfect for lunch or dinner 😋
🥄 1 cooked chicken breast, shredded
🥄 1- 2 zucchinis, spiral sliced
🥄 1-2 handfuls canned bean sprouts
🥄 2 tbsp Thai peanut sauce
🥄 1 tbsp chopped cilantro
🥄 fresh lime juice
To add extra flavour, I marinated my chicken breast with @webersgrillca sesame ginger marinade. To cook the chicken super fast I used my pressure cooker and then shredded.
Gently warm the zucchini and bean sprouts in a frying pan over medium heat. Toss the zucchini often to heat evenly. Tip: to prep this faster, buy your zucchini already spiralized.
Put the zoodles and bean sprouts in a bowl. Top with the shredded chicken then the peanut sauce, cilantro and lime juice. Enjoy!
Fajita Bowl
The #Basics are just that because they’re quick and easy go to meals. Fajita bowls are one of my staples.
🥄 pan fry thinly sliced beef sirloin with fajita seasoning
🥄 cook a batch of brown rice
🥄 pan fry sliced onions, red peppers and green peppers
🥄 grate some cheese
🥄 spice it up with some extras: Greek yogourt, salsa, green onion, cilantro, whatever you like!
If you want to meal prep these fajita bowls, freeze everything except the the cheese and your extras in meal sized portions.
Enjoy! 😋
Protein Crepes
These super healthy crepes are a perfect fit for your eating plan! I’ve got you covered today with Protein Crepes! Woohoo! Happy Friday, Friends!
🥄 Mix 1/2c egg whites with 1 scoop vanilla protein powder
🥄 Spray a frying pan with non-stick cooking spray and then pour your crepe batter in. Once the crepe is all bubbly, flip and cook on the other side.
🥄 Fill your crepe with your favourite fruit
🥄 Top with a few mini chocolate chips
🥄 Drizzle with your favourite nut butter
Enjoy! 😋
Prosciutto and Blue Cheese Pizza
You know how they say 9/10 people love bacon and the 10th person is a liar? I’m pretty sure the same goes for pizza.
So, today I’m bringing you prosciutto and blue cheese pizza on a protein crust! You’re mouth is going to be doing a happy dance. I promise!
To make the crust:
🥄 1 scoop unflavoured protein power – @hardmagnum is perfect for this
🥄 1/2c egg whites
🥄 1 tsp Italian blend herbs
Mix the crust ingredients together well – I used my immersion blender to make sure everything was well mixed. Pan fry the batter like a pancake in a medium sized frying pan, flipping once the first side is cooked through. Make sure to cook the crust well.
Once cooked, move your crust to a cookie sheet and top with pizza sauce (get it nice and close to the edges). Top that with a few pieces of prosciutto and some crumbled blue cheese. Pop into your oven and bake at 350F for about 5 minutes – just long enough to get your cheese nice and melted.
Enjoy! 👏🏻👏🏻👏🏻
Asian-style Pork Stir Fry
Oodles of Zoodles! While I don’t use my spiralizer every day, when I do use it I’m always glad that I did. It’s the perfect tool for turning zucchini into something that passes shockingly well for noodles. It’s a great way to bump up the volume of your meal without adding all kinds of calories.
Tell me friends, do you have a spiralizer? Do you use it? Or does it just collect dust?
For my lunches this week, I made an Asian-style pork stir fry. To make 4 servings:
🥄 2 pork tenderloins, trimmed of visible fat and thinly sliced
🥄 2 tbsp dark soy sauce
🥄 2 tbsp oyster sauce
🥄 2 tbsp light soy sauce
🥄 2 heads broccoli or broccolini washed and chopped
🥄 4 medium zucchinis, spiralized
🥄 100g rice noodles
Add the sauces to a large frying pan and then add the pork. Stir fry over medium heat. Once the pork is cooked through, remove the pork but leave the sauce. Set the pork aside.
Next add the broccoli/broccolini and stir fry until cooked through. Set aside.
Add the spiralized zucchini and briefly stir fry, turning regularly and remove from the pan once they begin to soften.
In a separate pot, cook the rice noodles per the package directions.
Mix together the pork, noodles, zucchini noodles and broccoli. Top with the remaining sauce. (If you would like thicker sauce, you can add a bit of cornstarch to the pan with the sauce and to cook gently for a few minutes.) Divide into 4 portions and enjoy.
Brown Rice and Tuna Stack
Brown rice & tuna stack coming at ya this morning! This meal is quick and easy!
🥄 100g cooked brown rice
🥄 175g tuna steak
🥄 avocado
🥄toppers as you like – I used siracha, but soy sauce, pickled ginger and wasabi would be delicious too!
I cooked my tuna using my sous vide cooker to get it cooked through to a food-safe temperature without cooking it too much (110F for 2h). You can also grill your tuna, or if you’re lucky you might be able to get your hands on sushi grade tuna. Cube the tuna into bite sized pieces once cooked.
Stack the tuna on top of your brown rice and then top with the avocado.
Top as you wish and enjoy. Super tasty and much less work than rolling your own sushi!
Fish and Quinoa
It doesn’t have to be complicated to eat healthily!
This meal couldn’t have been easier!
✅ I cooked a batch of quinoa in vegetable stock in my pressure cooker.
✅ I cooked this piece of halibut FROM FROZEN in my pressure cooker - just put some salt and pepper on the frozen filet - 8 minutes + the time it took for pressurization.
✅ Topped my fish with a few greens and a drizzle of olive oil.
And there you’ve got it: a hands off dinner with my protein coming straight from the freezer!
Potato and Cauliflower Salad
This week I’m focused on continuing to eat my planned healthy food – it’s something I can control! This potato cauliflower salad is a perfect lunch or dinner. It isn’t freezer friendly…but if you have a bit of spare time on your hands this week (or next) and have the ingredients available, it’s a good one!
To make 4 servings:
🥄 4 russet potatoes, boiled, cooked and cut into bite sized pieces
🥄 1 head cauliflower cut into florets and then briefly boiled just to soften
🥄 8 slices turkey bacon cooked and chopped
🥄 1/2 c shredded cheddar cheese
🥄 4 diced green onions
🥄 2 c Greek yogourt
🥄 2 tbsp djion mustard
🥄 1 tbsp smoked paprika
First, mix together the Greek yogourt, mustard and paprika. Mix together all remaining ingredients and serve.
Enjoy! 😋