Fully Balanced Friday
May 24, 2019
Banana-Cinnamon Oatmeal, Apple and Cheese Tuna Salad, and Zesty Orange Chicken
This week, I tried to create a more summery menu given that June is fast-approaching. So, the meals are a bit lighter and more fruit-filled!
Morning:
1 cup water
I always try to drink a cup of water in the morning along with breakfast and my vitamin D.
Breakfast:
2 cups of carrot juice
Hearty Banana-Cinnamon Oatmeal
| Ingredients: 1 cup milk 1/2 cup oats 1 banana 2 tbsp hemp seeds 1 tsp cinnamon 2 tsp peanut butter | Directions: Boil milk Add oats and cook for five minutes Top with banana, hemp seeds, cinnamon, and peanut butter |
Snack:
1 cup water
Tuscan Kale Salad
This is a modified version of the recipe from Health.com substituting peaches for plums, which are not currently in season
| Ingredients: 1 cup kale 1 small peach 2 tbsp goat cheese 2 tbsp chopped almonds Dressing: 1 tsp honey 1 tsp soy sauce 1 tsp Dijon mustard 1 tsp lemon juice | Directions: Whisk together dressing ingredients with a fork Add kale to a bowl and top with peaches, goat cheese, almonds and dressing |
Lunch:
Glass of water
Apple and Cheese Tuna Salad Pita Pockets
This is another Health.com recipe and I since I love the combination of apples and cheddar cheese I decided to give it a try!
| Ingredients: 1/2 – 1 full can of tuna 1 tsp mayonnaise 1 small apple, diced 1/8 cup cranberries 1/8 cup walnuts, chopped 2 slices cheddar cheese 1 wheat pits | Directions: Mix together tuna fish and mayonnaise Stir in apple, cranberries, and walnuts Layer pita with cheddar cheese and fill with tuna salad |
Dinner:
Glass of water
Zesty Chicken and Perfect Summer Vegetables
I was clearly loving Health.com for my recipe inspiration this week. Although, this recipe originally used apples, I subbed in oranges and it worked great. I also added a side of broccoli and green beans.
| Ingredients: mixed vegetables 1 chicken breast 1/4 tsp salt 1/4 tsp pepper 1 tbsp olive oil 1 medium orange, chopped 1 clove garlic 1 tsp soy sauce 1 tsp Dijon mustard 1 handful spinach 1 tbsp sunflower seeds | Directions: Preheat oven to 350°F Toss vegetables in 1/2 tbsp oil and spread on baking tray Season with salt and pepper Place in oven and cook for 15-20 minutes While baking preheat pan with remaining oil Season chicken with salt and pepper and add to pan Cook five minutes on each side Remove chicken from heat and let rest Add garlic, soy sauce, mustard, and orange to pan Cook for 3 minutes until sauce thickens Add chicken back to pan to heat Add spinach and cook until slightly wilted down Serve with sunflower seed topping and side of vegetables |
I really enjoyed these meals this week and they were all very quick to make and the ingredients were extremely affordable. So, here is the final nutrient breakdown! Enjoy!
