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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 will help you learn the building blocks of healthy eating and gives you the flexibility to ease into spring and summer.
When it comes to sticking with a healthy eating plan, meal prep is key. After all, who has hours to spend in the kitchen? That’s why this week’s lunches and dinners utilize meal-prep tricks that cut down on time like one-pan meals and pre-made ingredients (hello, rotisserie chicken!).
You’ll see that breakfasts involve some make-ahead meals and some morning-of options. Lunches include leftovers and simple-to-assemble ideas. We’ve offered four different dinner options and we’ll save you from cooking one night by making enough for leftovers the night prior.
What to Eat This Week, April 24,
>>Download and print the meal plan
Monday
Tuesday
Wednesday
Thursday
Friday
>>Get this month’s workout plan: 30-day walking and resistance band routine
Breakfast
Starting your day with a protein-rich option keeps you fuller for longer and tames cravings later on. Here are some quick and easy ways to pack protein into your morning meal.
Protein-Boosted Avocado Toast
Mash white beans or chickpeas into avocado. Spread on whole-grain toast and top with an egg, cooked any style.
Frances Largeman-Roth
Serve with lower-sugar Greek yogurt mixed in or on the side.
Microwavable Scrambled Eggs
Top with salsa, black beans and avocado slices.
Lunch
Rotisserie chicken is the multi-tasking ingredient of the week. Remove the skin and pull the meat off the bone to use in sandwiches and salads. A typical rotisserie chicken yields 3-4 cups of meat.
If you’re a vegetarian or trying to reduce your meat consumption, use rinsed and drained canned…
Read the full article here
