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Ten Great Ideas for Your Next Meal!

Great Ideas for Meal Recipes.

In addition to some previous blogs on fitness exercises and core maintenance tips, we’ve added some meal plans and recipes we think you might like. Scroll down the page and check out some of our favorites! Make smart choices for nutrition. Check out these ten great ideas for your next meal.

vegetable assortment
Great ideas for meals.
Table of Contents:

Oatmeal and Apple Cinnamon Cups (Serves 2)

Oatmeal and Apple Cinnamon Cups
Oatmeal and Apple Cinnamon Cups

Ingredients

• 1/3 teaspoons of coconut oil

• 1/2 cup of almond milk (unsweetened)

• 2 2/3 tablespoons of unsweetened applesauce

• 1 tablespoon of maple syrup

• 2/3 cup of rolled oats

• 2 teaspoons of ground flaxseed

• 1/3 teaspoon of cinnamon

• 1/16 teaspoon of nutmeg

• 1/3 large apple chopped


Directions

1. First, preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.

2. Grease a muffin pan with oil.

3. Combine the applesauce, maple syrup, and milk in a mixing bowl.

4. Stir the ground flaxseed, cinnamon, nutmeg, and oats into the bowl.

5. Fold the chopped apple into the mixture.

6. Spoon the mixture into the muffin pan cups and bake for 35 minutes or until the edges are golden.

7. Allow to cool for 15 minutes.

8. Simply enjoy!

9. Two oatmeal cups is one serving.


Broccoli and Crispy Haddock (Serves 2)

Broccoli and Crispy Haddock
Broccoli and Crispy Haddock

Ingredients

• 2 pieces of haddock fillet (5 ounces each)

• 1 head of broccoli cut into florets

• 2 tablespoons of avocado oil

• 1 teaspoon of dry thyme

• ½ teaspoon of salt


Directions

1. Set your oven rack so that it is at least 6 inches from the top of the oven and preheat the broiler.

2. Line a baking tray with parchment paper.

3. Arrange the haddock fillets and broccoli florets on the parchment paper and drizzle with avocado oil. Then work the oil into each piece so that everything is well coated.

4. Season with salt and thyme.

5. Broil in the preheated oven until the haddock is easy to flake with a fork – this takes around 8 minutes.

6. Serve onto plates and enjoy.

7. You can add a squeeze of fresh lemon juice for zest and flavor.

Don’t Have Haddock?

Use Cod instead!


Light Strawberry & Kiwi Salad (Serves 2)

Light Strawberry & Kiwi Salad
Light Strawberry & Kiwi Salad

Ingredients

• 1 ½ tablespoons of apple cider vinegar

• 1 ½ tablespoons of extra virgin olive oil

• 1 ½ teaspoons of maple syrup

• 4 cups of mixed greens (kale, spinach, lettuce)

• 1 cup of chopped strawberries

• 2 peeled and chopped kiwis

• 2 tablespoons of sunflower seeds

• Salt and pepper to taste


Directions

1. Combine the apple cider vinegar, maple syrup, and olive oil in a small bowl and season with the salt and pepper.

2. Divide the greens into bowls and then top with sunflower seeds, strawberries, and kiwi pieces.

3. Pour the dressing on the top, mix in well, and enjoy.

Want More? You can add sliced cucumber, onion, and sweet red peppers to the salad for a bit more bulk.

Don’t have Sunflower Seeds? You can use chopped nuts or pumpkin seeds.


Broccoli ala Chicken & Carrots (Serves 1)

Broccoli ala Chicken & Carrots
Broccoli ala Chicken & Carrots

Ingredients

• 1/2 head of broccoli

• 1 large carrot sliced (rounds)

• 2 tablespoons of extra virgin olive oil

• 4 ozs deboned and skinless chicken breasts


Directions

1. Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.

2. Line a baking pan with parchment paper.

3. Arrange broccoli stems and carrot rounds on the baking pan and drizzle with the olive oil. To ensure all pieces are well coated, toss the vegetables in the olive oil.

4. Pop the baking pan into the oven and bake for around 20 minutes, or until the vegetables are soft and cooked through.

5. Boil the chicken breasts in lightly salted water for around 20 minutes. Make sure the chicken is cooked through.

6. Using a fork, shred the chicken pieces.

7. Serve as is. A fresh squeeze of lemon juice can add a zesty element.


Eggy Beef Breakfast Bowl (Serves 3)

Eggy Beef Breakfast Bowl
Eggy Beef Breakfast Bowl

Ingredients

• 1 tablespoon of coconut oil

• 1 lb ground beef (extra lean)

• 1/2 cup of sliced mushrooms

• 1 cup of roughly chopped kale leaves

• 2 eggs

• 1 avocado cut into cubes

• 2 tablespoons of nutritional yeast

• 1 cup of cherry tomatoes.



Directions

1. Over medium heat, heat the coconut oil and add the beef.

2. Use a wooden spoon to break the ground beef up as it cooks.

3. Cook until the beef is cooked right through, and then drain any fat from the pan before returning it to the stovetop.

4. Add in the kale, cherry tomatoes, and mushrooms, and then crack the eggs on top of the mixture. Use your wooden spoon to stir the egg in.

5. Cook for a further five minutes while stirring to ensure that the eggs cook through.

6. Spoon the mixture into bowls and then top with avocado and sprinkle with nutritional yeast. One service is two cups of mixture.


Roast Sweet Potato, Quinoa, and Cranberry Salad (Serves 2)

Roast Sweet Potato, Quinoa, and Cranberry Salad
Roast Sweet Potato, Quinoa, and Cranberry Salad

Ingredients

• 1 1/3 medium sweet potatoes cut into cubes

• 1 tablespoon of avocado oil

• Pinch of sea salt

• 2/3 cup cranberries (fresh or frozen)

• 1/3 cup dry, uncooked quinoa

• 2/3 cup water

• 1 1/2 teaspoons of apple cider vinegar

• 2/3 teaspoon of Dijon mustard

• 1 teaspoon of maple syrup

• 2 2/3 tablespoons of pumpkin seeds


Directions

1. Preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius.

2. Line a baking pan with foil and then toss the sweet potato cubes in 1/3 of the avocado oil.

3. Season with salt and then roast for 30 minutes.

4. Add the cranberries at the 15-minute (halfway) points.

5. Add the water to a saucepan, add the dry quinoa and simmer for 15 to 20 minutes – fluff with a fork once fully cooked.

6. Whisk the remaining avocado oil, mustard, apple cider vinegar, maple syrup in a large bowl.

7. Add the cranberries, potato, quinoa, and pumpkin seeds to the bowl and gently toss until well combined.

8. Serve into bowls and enjoy!

For an Extra Veg Boost

Add grated carrot and a handful of spinach.


Avocado & Sardine Wraps

Avocado & Sardine Wraps
Avocado & Sardine Wraps

Ingredients

• 6 ozs Sardines (in oil, well-drained)

• 1 Avocado (cut into cubes)

• 1 head of lettuce (separated leaves)


Directions

1. Using a bowl and wooden spoon, break the sardines into chunks.

2. Add the cubes of avocado to the bowl and gently toss to combine ingredients.

3. Fill each separated lettuce leaf with the mixture, wrap it over. Three leaves are the equivalent of one serving.

4. Simply enjoy!

5. This mixture is safe in the fridge in an air-tight container for 2 to 3 days max.

Want to Make it More Interesting?

Add a dollop of mayo and some black olives.


Turkey Zucchini Combo Skillet

Turkey Zucchini Combo Skillet
Turkey Zucchini Combo Skillet

Ingredients

• 1 teaspoon of coconut oil

• 10 2/3 ozs extra lean ground turkey

• 1 1/3 Zucchini (large, finely diced)

• 2/3 cup of salsa

• 2 eggs

• Sea salt & black pepper


Directions

1. Heat the coconut oil in a medium sized skillet.

2. Add the ground turkey and cook it through. When the turkey is browning, add the zucchini, stirring it in.

3. Cook for 3 to 5 minutes until the zucchini is soft.

4. Stir salsa into the mix.

5. Using a spoon, create hollows in the ingredients to cook the eggs in. Crack and egg open into each hollow you have created and then cover with the surrounding ingredients.

6. Cook for 3 to 5 minutes until the eggs are cooked to your preference.

7. Add salt and pepper and enjoy.

Vegetarian Option

Use ½ cup of lentils instead of ground turkey.

Want More Greenery?

Add a handful of spinach or kale to the skillet.

Don’t Have Salsa?

Don’t worry – simply used crushed or coarsely chopped tomatoes.


Salmon Avo Tubs (Serves 1)

Salmon Avo Tubs
Salmon Avo Tubs

Ingredients

• 1 medium-sized avocado

• Can of wild salmon (4ozs) well-drained

• ¼ squeezed lemon juice


Directions

1. Cut the avocado in half and remove the pit inside. Using a spoon, remove just enough avocado to leave a hole to stuff.

2. Place the removed avocado into a bowl.

3. Place the salmon into the bowl with the removed avocado and add the lemon juice. Using a fork, mash the avocado and salmon together and until it is well combined.

4. Spoon the mixture into the avocado hollows and sprinkle with pepper and a small amount of salt.

5. Eat from the skin with a spoon!

Don’t Have Canned Salmon?

You can use cooked salmon fillet or tuna.


Steak, Zucchini Noodles and Butternut Squash (Serves 2)

Steak, Zucchini Noodles and Butternut Squash
Steak, Zucchini Noodles and Butternut Squash

Ingredients

• 3 cups peeled butternut squash, cubed

• 1 tablespoon of extra virgin olive oil

• 1 teaspoon of sea salt

• 1 lb sirloin steak, cut into strips

• 2 spiralized zucchinis


Directions

1. Preheat the oven to 375 degrees Fahrenheit or 191 degrees Celsius.

2. Line a baking pan with parchment paper.

3. In a bowl, toss the butternut squash in the olive oil and season with sea salt.

4. Layer the squash onto the baking pan and pop the pan in the oven for around 20 minutes.

5. Heat a skillet over medium heat and add the steak. Brown on each side for around 2 minutes.

6. Remove the steak from the skillet and place it on the baking pan with the butternut squash.

7. Pop the baking pan into the oven and bake for a further 10 minutes or until the butternut squash is soft and the steak is cooked to your preference.

8. Add the spiralized zucchini to the steak skillet and cook over medium heat for 3 to 4 minutes.

9. Remove the squash and steak from the oven, divide onto plates, add the zucchini noodles and enjoy.

10. A squeeze of fresh lemon juice can add some zest.



Ten great ideas for your next meal!

ENJOY!



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