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You asked, we answered! Hundreds of Start TODAY members told us they wanted more healthy, balanced meal ideas to help them reach their health goals. This dietitian-designed meal plan gives you the flexibility to ease into spring and summer — all while learning the building blocks of healthy eating.
It’s officially summer, so we’re lightening up the menu by getting creative with leafy greens. Think: as a pizza topper, sprinkled on sheet-pan chicken and blended into pasta sauce.
We’re also doubling down on seafood options. The American Heart Association recommends eating at least two servings of non-fried fish per week to lower the risk of heart disease and stroke. While red meat should be eaten less often than other types of meat, you don’t have to eliminate it if you like it. When eating red meat, choose a lean cut and trim it of any visible fat. And instead of making meat the featured ingredient, include it with plant-based foods. The steak salad on this week’s dinner menu is an excellent example of this strategy.
What to Eat This Week, June 26, 2023
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Breakfast
This week, basic toast gets a tasty upgrade with elevated toppings. The first version is a spin on a caprese salad, spread with creamy, heart-healthy avocado. A large study found that higher avocado intake is associated with a 21% lower risk of coronary heart disease and a 16% lower risk of cardiovascular disease in general. The second is the perfect combo of crunchy and creamy with just a dash of sweetness.
Joy Bauer
Make it with whole-grain toast and serve with Greek yogurt or cottage cheese on the side.
Andrea Lynn
Make it with whole-grain toast. You can also swap in cottage cheese or Greek yogurt if you have those on hand.
Yogurt with Fruit and Nuts or…
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