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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 healthy eating.
This week’s menu features plant-based MVPs, including snap peas, carrots, avocado, asparagus and arugula. You’ll find these ingredients in meals from Breakfast Tacos to Chickpea Burgers to Pesto Tortellini Pasta Salad, showing you how to enjoy foods and flavors you love while packing in more produce.
What to Eat This Week: October 23, 2023
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Monday
Tuesday
Wednesday
Thursday
Friday
Breakfast
If you’re not a breakfast eater, let these low-maintenance ideas inspire you to make it a habit. Take 10 minutes to prep the scrambled eggs in advance (they’ll last up to four days in your fridge) and reheat a portion before assembling your tacos. The grapefruit meal is easy to put together, and you can broil the fruit while making your coffee.
Casey Barber
Breakfast tacos? Yes, please! The recipe calls for one egg, which doesn’t provide sufficient protein in the morning, so we recommend topping your tacos with canned, drained black beans. You could also double up on the eggs, provided you have no more than 7 per week.
Broiled Grapefruit with Yogurt, Nuts and Honey
Section ½ grapefruit, sprinkle with cinnamon, and drizzle with honey. Broil until the topping bubbles and the grapefruit begins to caramelize. Then top your grapefruit with plain or lower-sugar Greek yogurt and nuts or seeds (such as pumpkin or hemp seeds).
Lunch
Sandwiches and salads are standard lunch go-to’s, but these versions are anything but typical. With some minimal advanced prep, assembling these meals before you head to work or sit down to eat is a cinch.
Joy…
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