How to Eat Like Tom Brady and Gisele: 24 Super Healthy Recipes

Overnight Oats with Fruit and Nuts

Ingredients:

- ½ cup rolled oats

- 1 cup unsweetened almond milk (or milk of your choice)

- 1/2 cup berries (such as blueberries, raspberries, or blackberries)

- ¼ cup chopped walnuts

Instructions:

1. Combine all ingredients in a mason jar or container with a lid.

2. Stir until well combined.

3. Place the jar in the fridge overnight.

4. In the morning, enjoy your oats cold or heated.

Avocado Toast with Tomato and Egg

Ingredients:

- 1 ripe avocado

- 2 slices whole-grain bread

- 1 tomato, sliced

- 1 egg

- Salt and pepper, to taste

Instructions:

1. Toast the bread.

2. Mash the avocado in a bowl.

3. Spread the avocado on the toast.

4. Top with tomato slices and egg.

5. Season with salt and pepper to taste.

Coconut Chia Pudding

Ingredients:

- 1 can of full-fat coconut milk

- 1/4 cup chia seeds

- 2 tablespoons honey

- 1 teaspoon vanilla extract

- 1/4 teaspoon ground cinnamon

- 1/8 teaspoon salt

- 1/4 cup of your favorite fruit for topping (Optional)

Instructions:

1. Combine all the ingredients in a bowl or mason jar and mix until well combined.

2. Cover the bowl or mason jar and refrigerate for at least 4 hours, or overnight.

3. When you're ready to eat, top with some fruit and enjoy!

Lunch

Mediterranean Salad

Ingredients:

- Mixed greens

- Baby spinach

- Cherry tomatoes

- Red onion

- Cucumbers

- Avocado

- Hummus

- Za'atar spice

Instructions:

1. Toss mixed greens and spinach in a bowl.

2. Add cherry tomatoes, red onion, cucumbers, and avocado.

3. Drizzle with olive oil and balsamic vinegar.

4. Sprinkle with za'atar.

Sweet Potato and Black Bean Wrap

Ingredients:

- 1 large sweet potato, roasted and chopped

- 1/2 cup black beans, cooked and drained

- 1/2 cup corn, fresh or frozen

- 1/2 cup chopped red onion

- 1/2 cup chopped cilantro

- 1 avocado, sliced

- 2 whole wheat tortillas

- Salsa, guacamole, and sour cream, for serving

Instructions:

1. In a large bowl, combine the sweet potato, black beans, corn, red onion, cilantro, and avocado.

2. Stir until combined.

3. Spread some of the filling down the center of each tortilla.

4. Fold the sides of the tortilla over the filling and roll up.

5. Cut each tortilla roll in half and serve with salsa, guacamole, and sour cream.

Tuna Salad Sandwich

Ingredients:

- 2 cans of tuna, drained

- 1/4 cup mayonnaise

- 1/4 cup chopped celery

- 1/4 cup chopped red onion

- 2 tablespoons chopped pickles

- 2 tablespoons chopped fresh parsley

- Salt and pepper to taste

- 2 slices of whole-grain bread

Instructions:

1. In a large bowl, combine the tuna, mayonnaise, celery, red onion, pickles, parsley, salt, and pepper.

2. Stir until combined.

3. Spread the tuna salad on one slice of bread.

4. Top with the other slice of bread.

5. Enjoy!

Dinner

Baked Salmon

Ingredients:

- 1 tablespoon olive oil

- 1 pound salmon fillet, skin-on

- Salt and pepper to taste

Instructions:

1. Preheat the oven to broil.

2. Line a baking sheet with parchment paper.

3. Drizzle the olive oil on the parchment paper.

4. Place the salmon fillet on the parchment paper, skin-side down.

5. Sprinkle the salmon with salt and pepper.

6. Broil the salmon for 10-12 minutes, or until cooked through.

7. Serve immediately.

Roasted Chicken Breast with Vegetables

Ingredients:

- 1½ lbs. skinless boneless chicken breasts

- salt & pepper

- 1 tsp garlic powder

- 1 tsp onion powder

- 1/2 tsp dried thyme

- 1/2 tbsp olive oil

- 2 tbsp avocado oil

- 2 c (about 1 lb.) baby carrots

- 2 c (about 1 lb.) baby red potatoes

Instructions:

1. Preheat the oven to 425 degrees F.

2. Drizzle the avocado oil on a baking sheet and smooth it out.

3. Add the chicken, carrots and potatoes to the sheet pan.

4. Sprinkle the spices and salt & pepper to taste over everything and use your hands to toss the ingredients together.

5. Roast for 30 minutes or until the chicken is cooked through.

Vegan Stir-fry

Ingredients:

- 1 tablespoon olive oil

- 1 onion, diced

- 1 red bell pepper, chopped

- 2 cloves garlic, minced

- 2 cups broccoli florets

- 1/2 cup sliced carrots

- 1/2 cup chopped baby bok choy

- 1 tablespoon reduced-sodium soy sauce

- 1 tablespoon cornstarch, mixed with 2 tablespoons water

- 1/4 teaspoon sesame oil

- 2 tablespoons chopped fresh cilantro

Instructions:

1. Preheat a large skillet over medium heat.

2. Add the olive oil, onion, and red bell pepper.

3. Cook for 5-7 minutes, or until the onion is softened.

4. Add the garlic, broccoli, carrots, and bok choy.

5. Cook for 5-7 minutes, or until the vegetables are tender.

6. Stir in the soy sauce and cornstarch mixture.

7. Bring to a boil, then reduce heat and simmer for 1 minute, or until the sauce has thickened.

8. Stir in the sesame oil and cilantro.

9. Serve over rice.

Snacks

Apple and almond butter

Instructions:

1. Chop an apple into slices

2. Spread almond butter on apple slices

3. Enjoy!

Dark chocolate squares

Ingredients:

- 8 ounces dark chocolate 70% or more cocoa

Instructions:

1. Chop the dark chocolate into squares.

2. Place the squares on a plate.

3. Store in the fridge.

4. Enjoy!

Popcorn with nutritional yeast

Ingredients:

- Olive oil

- Popcorn kernels

- 2 tablespoons nutritional yeast

Instructions:

1. Pop popcorn on stove top.

2. Spray on olive oil or toss with olive oil.

3. Sprinkle nutritional yeast over popcorn.

4. Enjoy!