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).
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.
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
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!
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!