My diet consists of a lot of vegetables, fruits (usually only in the morning, on an empty stomach), wild caught seafood, organic chicken, grass-fed beef, and legumes. I do eat whole grains, but keep it minimal as I prefer to fill up on fiber rich foods like broccoli, cauliflower, lentils, beans, berries, GG fiber crackers etc. Over the years I have found that this works for me best, however everybody is different and what works for me may not work for you. You have to listen to your body and pick the right foods for you. Having said that, I have put together a diary of what I usually eat in a day.
Always start the day with warm water, juice of 1/2 lemon and a splash of apple cider vinegar. This healthy tonic helps detoxify the liver and flushes toxins out of the body. To find out more of the benefits, click here.
If I am not booked for a boxing or bootcamp class, I will train on my own at the gym. My work out usually consists of a 25 minute run and 30-minute weight lifting.
Smoothie time! I love smoothies especially now that it’s getting warmer outside. One of my fa-vorites is this pineapple avocado blend. I like to switch things up and on some days I have sliced papaya or a bowl of berries. It is important to always eat fruit on an empty stomach and on its own. This prevents it from fermenting in the stomach and it won’t cause inflammation or bloat-ing.
If it is a weekend and I have more time, I love to make blueberry pancakes or shakshuka. They are both packed with fiber and protein, which will keep me feeling full up until lunch.
I love to snack on 2 to 4 high-fiber GGcrackers. I top them with hummus or mashed avocado, scrambled eggs and smoked salmon. These fiber crackers are fantastic for appetite control, so people refer to them as the weight-loss cracker. They are super low in calories (only 40 calories per cracker), high in fiber and protein and low in carbs. I usually buy a huge pack from Amazon and I eat them daily. They are even great for making sandwiches on the go instead of using high calorie, high carb bread.
It is time for lunch! I always try to switch up my meals to keep things exciting. I love a good sal-ad packed with lots of veggies, grilled chicken and lemon-olive oil dressing. Sometimes I will have grilled fish with a lentil salad and steamed broccoli or if I am home I have zucchini noodles with lentil bolognese.
Zoodles With Lentil Bolognese
• 1 can organic lentils
• 1 cup cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 small red onion, finely chopped
• 1 carrot, finely diced
• 1 jar organic tomato sauce
• 1 tbsp basil, chopped
• 1 tbsp parsley, chopped
• 2 tbsp extra virgin olive oil
• sea salt and pepper to taste
• 4 zucchinis, spiralized
• grated Parmesan cheese (vegan cheese can be used)
STEP 1. Heat a table spoon of olive oil in a pan over medium heat.
STEP 2. Add the onions, carrots and garlic to the pan and sauté for 2 minutes.
STEP 3. Add the mushroom and cook until soft, about a minute or two.
STEP 4. Add the lentils and tomato sauce to the pan and cook on low heat for 10 minutes.
STEP 5. Turn off heat and add the parsley and basil to the pan. Season with salt and pepper to taste.
STEP 6. In a separate skillet, heat a table spoon of olive oil and lightly sauté the zoodles, until soft.
STEP 7. Plate zoodles and top with lentil bolognese.
I try not to snack all the time but if I am a little hungry then a great option is sliced bell peppers with hummus or a handful of pistachios. From all the nuts out there, pistachios are lowest in cal-ories and high in fiber.
I often eat out and of my favorite things to eat is sushi. I order my rolls wrapped in cucumbers instead of rice. This saves a ton of calories and carbs and still fills me up. If I am home, I may whip up cauliflower rice with salmon and a mango salsa for a quick, easy dinner.
Salmon with Cauliflower “Rice” & Mango Salsa
• 1 mango, finely chopped
• 1/2 red onion, finely chopped
• 3 tbsp cilantro, chopped
• 1 lime, juiced
• 1 tbsp honey
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 lb salmon fillet, cut into 4 pieces
• 1/2 tsp sea salt
• 1/2 tsp black pepper
STEP 1. Preheat oven to 400 F.
STEP 2. Peel mango and cut into 1/2 inch cubes. In a mixing bowl, combine the mango with on-ion, cilantro, lime juice, honey, smoked paprika, and cumin.
STEP 3. Cut salmon into 4 equal pieces. Sprinkle salmon with a little salt and pepper.
STEP 4. Place salmon on baking sheet lined with parchment paper and bake on 400 F for 10 minutes for medium cooked salmon, if you prefer well done then cook it for 5 extra minutes. Broil for 2 minutes at the end.
STEP 5. Serve mango salsa over salmon.
• 1 head cauliflower
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1/2 red onion, finely chopped
• 3-5 tbsp warm water
• 1/4 cup parmesan cheese, grated
STEP 1. Cut cauliflower into florets and place in food processor bowl. Pulse until finely chopped, resembling rice. Transfer to a bowl.
STEP 2. Heat olive oil in a large skillet and sauté the garlic and onion for a minute. Add the cau-liflower rice to the skillet. Sauté for about 3-4 minutes, until tender. Add 3-5 table spoons of warm water so the rice doesn’t stick to the pan.
STEP 3. Remove pan from heat. Stir in parmesan cheese and serve on the side with salmon.
Bed time. Even if I am not tired I turn off the TV and head to my bedroom. I love to read before falling asleep, it eases me into relaxation. I always keep a bottle of water on the nightstand next to me and try to finish it by the morning.
By Neda Varbanova at http://healthywithnedi.com/