Another full day of eating in the books! 📚 Let me know what you want to see next 🫶🏻
All supplements mentioned in this video are from @transparent-labs (you can use code "DIANA" for 10% off any order!). You can shop through this link: https://athlete.transparentlabs.com/d...
Here is a list of all supplements mentioned:
Prebiotic Greens (Unflavoured): https://www.transparentlabs.com/produ...
Krill Oil: https://www.transparentlabs.com/produ...
Whey Protein Isolate (Oatmeal Chocolate Chip Cookie): https://www.transparentlabs.com/produ...
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Here are the Recipes for all the Meals in the Video:
BREAKFAST (EGGS & TOAST):
To a bowl, add 3 eggs, 2-3 tbsp of cottage cheese, and 1.5 tbsp of 2% milk. Mix with a mini mixer or you can whisk with a fork. Continue to whisk/mix until majority of the cottage cheese chunks are broken up and/or incorporated with the eggs.
On medium high heat, spray your pan with oil spray. Once the pan is hot, add your egg mixture and let it cook without disturbing it for about 5mins. Slowly start mixing the eggs together, folding the outside edges towards the middle until all of the egg is fully cooked. Remove your eggs from the heat.
Add your eggs to a plate with two toasts spread with a light layer of creamed honey. Season the eggs with a sprinkle of salt and a light drizzle of maple syrup.
LUNCH (CHICKEN SALAD & AÇAI BOWL):
Chicken thighs: Season 2 chicken thighs (about 80g each) with 1 tbsp extra virgin olive oil, 1 tsp oregano, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp chilli flakes. Rub the seasoning into the chicken thighs until evenly coated. Add them to the air fryer at 400F for 20mins or until fully cooked/crispy. Remove and let cool for 5mins before cutting them into strips.
To a container or dish, add some shredded romaine lettuce, a handful of black olives (halved), 1/2 honey crisp apple (cut into tiny cubes), and your cooked chicken strips. Dress with 1 tbsp extra virgin olive oil, 1-2 tbsp of balsamic vinegar, and 1/2 tsp salt.
DINNER (FISH BOWL):
Pico de gallo: To a bowl, add 1-2 medium tomatoes (chopped in tiny cubes), 1 jalapeño (seeds removed and cut into tiny cubes), 1/2 medium red onion (cubed), 1 tsp salt, 1/2 tsp black pepper, and 1 lime (juiced). Stir until well combined and set aside.
Guacamole: To a bowl, add 1 avocado, 1/4 red onion (diced), 1 garlic clove (minced), 1/2 tsp of salt, 1/2 tsp black pepper, and the juice from half of a lime. Mash together with a fork and set aside.
Fish: On a plate, combine 1 tsp garlic powder, 1 tsp paprika, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Rub in 1 tsp of extra virgin olive oil evenly among 2 fillets and then rub in the seasoning. Add about 1 tbsp of extra virgin olive oil to a pan on medium-high heat. Add in your fillet and let them cook for 2-3mins on each side or until cooked all the way through.
Sweet potatoes: Cut one sweet potato into cubes. Season with 1 tbsp extra virgin olive oil, 1-2 tsp paprika, 1-2 tsp garlic powder, 1-2 oregano, 1-2 tsp Italian seasoning, 1 tsp chilli flakes, and 1 tsp salt. Rub in the seasoning until all the sweet potato cubes are evenly coated. Line a baking sheet with parchment paper and place all your sweet potato cubes flat out on top. Bake at 400F for 20-25mins or until browned/crispy.
Plating: Add your sweet potato cubes to your plate. Place your filet, guacamole and pico de gallo on top. Finally, drizzle some spicy mayo (I didn’t have spicy mayo on hand so I combined 1 tbsp of mayonnaise and 1-2 tsp sriracha).
EVENING SNACK (PROTEIN SHAKE & NONNA’S CROSTATA):
Protein Shake: 1 scoop of Transparent Labs Oatmeal Chocolate Chip Cookie Whey Protein Isolate (link above) combined with 1 glass of unsweetened almond milk.
Crostata: Nonna's secret recipe 🫡
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