What we're eating today!

Need some ideas for what to cook? Here are 3 healthy whole ingredient meals that are easy and quick to make at home.

Breakfast - Berry Shortcake Oatmeal

Servings: 4

Time: 15 minutes

Ingredients:

Vanilla Extract - 4 tbsp

Diced Strawberries - 2 cups

Chia Seeds - 4 tsp

Blueberries - 2 cups

Unsweetened Oat Milk - 53.6 oz

Cinnamon - 0.4 oz

Rolled Oats (gluten Free) - 2 cups

Unsalted Walnuts (raw) - 1 cup

Unsalted Pecans (raw) - 1.33 cups

Vanilla Protein Powder - 4.4 oz

Instructions:

1. In a medium saucepan combine the oats, chia seeds, oat milk, and vanilla extract.

2. Cook on medium-low heat, stirring every minute or so, until the oats are fully cooked.

3. There may be a bit of access liquid. That is okay! It will be absorbed once the protein powder is added.

4. Remove the oats from the heat and stir in the protein powder until it is fully mixed in.

5. Add in the strawberries, blueberries, walnuts, pecans, and cinnamon on top.

6. Sweeten to desired taste with Madhava 5 Agave, monk fruit, stevia, or allulose.

7. Enjoy!

Lunch - Chickpea Tuna Salad

Servings: 4

Time: 15 minutes

Ingredients:

Balsamic Vinaigrette - 1/3 cup

Chopped Celery - 1/2 cup

Chopped Onion - 1/4 cup

Chopped Parsley - 2 tbsp

Chopped Tomato - 1 whole

Himalayan Pink Salt - 1/4 tsp

Canned Chickpeas (drained) - 32 oz

Canned Chunk Light Tuna - 9 oz

Pepper - To Taste

Instructions:

1. Combine all ingredients in a bowl.

2. Can be made in less time, but for best results let it marinate an hour before serving.

3. Serve and Enjoy!

   
   

Dinner - Stuffed Cheesesteak Bell Peppers

Servings: 6

Time: 40 minutes

Ingredients:

Mushrooms - 1 lb

Onion - 1 whole onion diced

Green Bell Peppers - 3 whole

Beef (sliced Into Thin Strips) - 1 lb

Shredded Parmesan Cheese - 12 oz

Avocado Oil - 0.5 oz

Himalayan Pink Salt - To Taste

Pepper - To Taste

Instructions:

1. Preheat oven to 400°F

2. Heat up skillet and add the oil.

3. Add the mushrooms and cook them until they're slightly browned.

4. Add the diced onions and cook until they're golden brown.

5. Remove from the skillet and set aside.

6. In the same skillet, grill the sliced beef until they're slightly browned.

7. Add the mushrooms and season them with salt and pepper to taste.

8. Slice bell peppers in half, clean out the inside.

9. Portion 2 oz. of cheese for each bell pepper and place the cheese on the inside of peppers.

10. Fill rest of the way with beef-mushroom mixture.

11. Cover with remaining cheese.

12. Bake the stuffed peppers at 400°F for 25 minutes.

13. Let cool slightly, but enjoy hot.

14. If you need to add a carb, we recommend serving with a baked sweet potato, quinoa, or black rice.

Want More Meal Ideas?

Check out our Fit Family Cookbook below. Perfect for individuals and families alike. All meals are the same meals Steve Weatherford and his own family enjoy to stay healthy and fit.