2 handfuls of spinach or kale
1 tbsp ground flax seed
1 tsp grated ginger
1/2 tsp turmeric root
3/4 cup almond milk (a little more or less depending on your preferred thickness)
1 scoop of protein powder
Add all ingredients to a blender and blend on high for 60 seconds.
***Optional - a kiwi or 1/3 cup of raspberries gives it a little extra sweetness.
1/2 cup rolled oats
1 tsp cinnamon
chocolate laboured protein powder
coconut milk (to taste)
Cook 1/2 cup oats on the stovetop in 1 cup of water.
Add the cinnamon and a mashed banana.
Take off the element and add a scoop of protein powder and a splash of coconut milk.
This is a quick and easy meal to have post-workout. You can make a few batches and freeze them for up to 6 weeks.
Handful of baby spinach
¼ cup salsa to a bowl
Add ingredients to a bowl and beat with a fork until uniform.
Add to a pan and cook while stirring constantly until no longer liquid.
Roll it up tightly in a whole grain wrap, broil for a minute or so (until just a bit crispy).
3/4 cup yogurt (Plain lactose-free Greek or coconut)
1/2 cup frozen berries
1/2 tsp cinnamon
1 Tbsp raw honey
1/4 cup raw pumpkin seeds
Add everything to a bowl.
Eat immediately or take with you for a snack.
1 scoop protein powder
2 tbsp all natural almond butter
4 tbsp almond milk (unsweetened)
2 tbsp maple syrup
Stir ingredients together, roll into balls, and freeze overnight.
*Optional - roll balls in unsweetened coconut flakes before freezing.
1.5 cups rolled oats
1 cup sulfite-free raisins.
1 tbsp ground cinnamon
1/3 cup raw honey
1/3 cup hazelnut butter
Stir the oats, raisins, and cinnamon together until uniform.
Warm up the honey and hazelnut butter, add to the bowl, and stir until combined.
Place the mixture in a parchment lined 8x8 pan and press down until packed in tight.
Store in the fridge or freezer until ready to enjoy!
2 cups strawberries
1 cup frozen mangos
Put the strawberries and mangos in the blender and blend until uniform.
Pour the mixture onto a parchment lined cookie sheet and spread out evenly.
Bake at 170F for about 4 hours.
Allow to cool completely before cutting the parchment into strips and rolling them up.
2 tbsp almond butter
2 brown rice cakes
drizzle of honey
Spread the almond butter onto a brown rice cake.
Add sliced banana and a drizzle of honey on top.
Add another cake to form a sandwich.
These are a great high-carb, easily digestible, easily transportable snack if you are feeling a little hungry before a training session. You can make a batch on the weekend so your snacks are ready to go for the week!
1 cup of oats
Mash the banana and oats together and form little balls.
Bake for 15 minutes at 350 degrees Fahrenheit.
***Double or triple this to make many more!
On days you don’t have time to cook you can pick up a few pre-made items from the grocery store and still make it into a healthy meal.
bag of pre-washed salad
1/4 can chickpeas
2 tbsp apple cider vinegar
2 tbsp olive oil
Pick up a cooked roasted chicken from the grocery store.
Cut out a breast and pull off the skin.
Add it to a bag of pre-washed salad and add chickpeas.
Add vinegar and olive oil for dressing.
1 filet of pacific salmon (or rainbow trout)
juice of a lemon
1 tsp dill
mustard to taste
2 cups green beans
Place the fish into an oven safe container and add the lemon and dill.
Spread a layer of mustard evenly on top of the fish.
Place 2 cups of green beans beside the fish and add ½ cup water to the bottom of the dish.
Place the lid on and bake at 350F for 15 minutes (until the fish is cooked through).
Serve with a portion of brown rice.
1 bag pre-shelled, cooked shrimp
2 cloves garlic
1/4 tsp ginger
2 tbsp soy sauce
1 cup chicken broth
1 head broccoli
Thaw a bag of pre-shelled, cooked shrimp.
Add garlic, ginger, soy sauce, chicken broth, and broccoli (cut into small pieces) to a pan.
Cook until broccoli becomes soft.
Add the shrimp and cook until warmed through.
Add this to 1 cup of rice noodles and enjoy.
1 ripe banana
1 Tbsp almond butter
1/3 cup lactose free plain Greek yogurt
1 tbsp cacao powder
1.5 cups chocolate almond milk
Handful of baby spinach
Add the ingredients to a blender, blend for 20 seconds and enjoy!
1/4 cup frozen black cherries
1.4 cup frozen blueberries
1 scoop vanilla vegan protein powder
1 Tbsp ground flax seeds
1 tsp spirulina powder
1.5 cups coconut milk
Add the ingredients to a blender and blend until uniform.
pinch of finely chopped spinach
pinch of chopped tomato
pinch of feta cheese
salt and pepper to taste
Crack an egg and mix it with a fork. Pour into a muffin tin lined with coconut oil.
Add a good pinch each of finely chopped spinach and tomato and feta cheese, and salt and pepper.
Bake it at 350F for 20 minutes.
***Multiply the recipe by 12 for a full tray of muffins. These will last in the fridge for 3 days.
This is an ideal meal prepping breakfast, as you can organize everything for the week ahead of time. Just add all the items to a to-go food container.
2 slices of smoked Pacific salmon
1 hard boiled egg
2 boiled new potatoes
Store bought granolas have a lot of additives. This home-made granola is easy to make and you can store it in the fridge for an entire week. You can have this yogurt and fruit for an easy snack.
3 cups oats
1 cup mixed nuts and seeds (chia, cashews, almonds, walnuts…)
½ cup shredded coconut
½ cup chopped dates
½ cup Thompsons raisins
1 tsp vanilla
1 Tbsp cinnamon
¼ cup maple syrup
¼ cup melted coconut oil
pinch of salt.
Put all the ingredients into a large bowl and mix with your hands until uniform.
Spread the mixture on a parchment lined baking sheet and bake at 300F for about 12 minutes.
Healthy pancakes are a great way to get some good carbohydrates and protein to start your day.
oat flour (enough to thicken the batter to your liking)
Mix all the ingredients together.
Cooking in coconut oil (less than a tablespoon is needed) will give you more micronutrients than butter.