Maximize Your Workout With These Go-To Daily Recipes!

Photo by Katie Smith on Unsplash

In a society that is filled with diet culture and get fit-quick recipes, it’s easy to get lost and frustrated. A fellow trainer once told me that what you do during your one hour of exercise doesn’t matter, it’s what you do with the other 23 hours in your day that does. Now don’t get me wrong, exercise is extremely important for your overall mood, energy levels, health, and well-being, but so is fueling your body with foods that work for you! Below are some of my all-time favorite recipes to fuel my pre & post workout cravings.

Breakfast

Whenever a client or loved one tells me they skip breakfast, I always cringe. Remember the old saying, “Breakfast is the most important meal of the day”? It’s because it most definitely is. My favorites include anything with eggs. Hard boiled eggs, scrambled eggs with spinach, and omelets galore! But my ALL TIME favorite breakfast food is Inside-Out Breakfast Nachos (Huevos Rancheros).

Here are the ingredients I use (serves 1):

• 1/4 can of black beans

• 2 slices of white onion (diced)

• 2 slices of jalapeños (diced)

• 1-2 slices of orange peppers (diced)

• 3-4 corn tortilla chips (broken)

• handful of spinach (diced)

• 2 slices of Roma tomatoes (diced)

• 2 eggs sunny-side up

• sprinkle of cheese (optional)

• Verde & Cholula Hot Sauce for flavor! (optional)

Photo by Paul Hanaoka on Unsplash

To start, I cook the black beans, onions, jalapenos, and peppers in a pan over olive oil for about 5 minutes or until the onions start to become transparent. Then I place them in the bottom of a bowl and set aside. I crunch up about 3-4 tortilla chips and stack them on top of the bean/cooked veggie mixture. From there I stack the diced spinach and tomatoes. I cook my two eggs sunny-side up and drop them on top of the bowl and add my cheese, verde, and Cholula for flavor! This carb and protein filled breakfast is perfect to kickstart my metabolism and keep me full longer. I especially love this meal post-morning workout with a side of bananas!

Lunch

Soups, salads, and bowls are some of my favorite things to eat for lunch. This is where I can really pack in my veggies and protein to get me through to mid-afternoon. As we approach summer, here is one of my all-time favorite bowls, Thai Tofu Buddha Bowl.

Here are the ingredients I use (serves 4):

• 1 box of Extra Firm Tofu (can sub for chicken)

• 1/2 cup of Quinoa or Cauliflower Rice

• 3/4 cup or water (or coconut milk)

• 1 1/2 cups of kale

• 1 cup of sprouts

• 1/2 cup of carrots (shredded)

• 1 cup of pineapple (sliced)

• 1/2 cup red pepper (sliced)

• 1/2 cup of red cabbage (sliced)

• 1/2 cup sweet chili dressing (I like homemade for less sugar)

• 1 TBSP Sesame seeds (toasted)

• 1/8 cup green onions (sliced)

• 1 TBSP cilantro

Cook your quinoa or cauliflower rice separately and set aside. Assemble your salad and top with cooked chicken, or extra firm tofu. I prefer tofu as it is an excellent source of protein and allows me a meal without animal products. This super refreshing meal is light but serves a flavorful kick!

Snack

I don’t know about you, but by about 3pm is when my stomach starts to grumble and I am craving something sweet! As I approach mid-day my go-to snack is a handful of almonds and a piece of fruit. Usually an orange, fresh berries or an apple with almond, cashew, or peanut butter are my afternoon grabs!

Photo by Elise Goy on Unsplash

Dinner

For dinner, I usually like to have something warm, but not super heavy. I am a sucker for anything saucy so this Spaghetti Squash recipe is one of my all time favorites, winter, spring, summer, or fall!

Here are the ingredients I use (serves 4):

• 1 Spaghetti Squash (halved without seeds)

• 1 lb of Ground Turkey (93% Lean)

• 8 oz bin of Baby Bella Mushrooms (diced)

• 1/2 White Onion (diced)

• 1 jar of your favorite spaghetti sauce (no sugar added)

• Parmesan Cheese, Oregano & Spinach (optional)

Before I slice my spaghetti squash, I like to pop it in the microwave for 1 minute to loosen up the outside and make it easier for cutting. From there, I cut the squash in half, scoop out the seeds (which can make a yummy snack), drizzle on some olive oil and oregano to each half, and place them in the oven at 350°F for 30 minutes. As it cooks, I slice up the onions and put them in a frying pan over medium heat. Once they soften, I add the ground turkey. As the meat browns, I add in the mushrooms for 2-3 minutes. From there I put in the jar of spaghetti sauce for 2-3 minutes and then let it simmer while the spaghetti squash finishes. After the squash cools, I scrape it out with a fork and divide into about 4 servings. You can sprinkle parmesan cheese, oregano, and even sliced up spinach as optional toppings! Enjoy!

Have some recipes that you love to help maximize your workouts? Leave them in the comments.