Nutrition

Eating healthy is a key factor in maintaining your physical and mental well-being. Upkeeping your model figure is top model behavior.

I'll go through some great breakfast, lunch, and dinner recipes for you to enjoy. These are easy, simple, and delicious options!

Breakfast

I have loved overnight oats for a hot minute now. These are excellent sources of fiber, protein, carbohydrates, potassium, and vitamins. Overnight oats prove time beneficial and present many health benefits. My absolute favorite is the Strawberry Cheesecake Overnight Oat recipe.

Ingredients

• 1/3 cup plain Greek yogurt

• 1/2 cup (heaping) rolled oats

• 2/3 cup unsweetened milk of choice

• 1 tablespoon chia seeds or ground flax meal

• 1/2 teaspoon vanilla extract

• Pinch of salt

• 0–2 tablespoons honey or maple syrup

• 1/4 cup chopped fresh strawberries

• 3 tablespoons softened cream cheese

• Zest and juice of 1/2 lemon

Instructions

1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.

2. Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Lunch

A salad is a classic lunch idea and a great one. This next recipe is short and oh so good. The Chicken, Rice, and Quinoa salad is on the menu.

Ingredients

Units: Metric | Imperial (US) More weights & measures

• 2 x 250g packets SunRice Steamed Rice Rice & Quinoa

• 400g lean chicken breasts

• 1 eggplant, cubed

• 1 avocado, stoned, diced

• 4 tablespoons oil-free sun-dried tomatoes

• 2 cups baby spinach

• 3 tablespoons walnuts, chopped

• 6 tablespoons balsamic vinaigrette made with 3 parts balsamic vinegar to 1 part olive oil

Instructions

1. Cook rice mix following packet directions. Leave for a few minutes in bag then place in a large salad bowl.

2. Thinly slice chicken. Heat a non-stick pan with oil spray and cook chicken for 3-4 minutes or until lightly golden. Remove and set aside.

3. Wipe out pan and re-spray with oil. Add eggplant and cook for 3-4 minutes, turning once.

4. Remove and add to rice mix with chicken, avocado, tomatoes, spinach, and walnuts. Add dressing and serve.

Dinner

Last but not least meal of the day. A favorite meal of mine is Sheet Pan Chicken Fajitas. So delicious and easy to clean up at the end of the day.

Ingredients

• 1 tablespoon chili powder

• Kosher salt and freshly ground black pepper

• 1 pound baby bell peppers (12 to 15 peppers), halved, stemmed, and seeded

• 1 large yellow onion, halved and thinly sliced

• 2 tablespoons extra-virgin olive oil

• 1 1/2 pounds boneless, skinless chicken breast

• Juice of 1 lime, plus lime wedges, for serving

• 8 fajita-size flour tortillas, warmed

• Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Instructions

1. Preheat the broiler to high. Line a rimmed baking sheet with foil.

2. Combine the chili powder, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil, and season with half the chili powder mixture. Broil until softened and starting to char about 10 minutes.

3. Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.

4. After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.

5. Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream, and lime wedges.

I hope you find all these meals delicious and fun to make!