What Does Rock Eat? (Part 4)

I'm not one for strict meal plans that make you feel like you're missing out on all the good stuff in life. I mean, what's the point of living if you can't enjoy a delicious meal every once in a while? That's why I prefer to focus on creating healthy habits that are sustainable over time, rather than trying to adhere to a strict diet plan.

Sure, I might have a general idea of how much protein, carbs, and fats I should be consuming each day in order to maintain a healthy weight and support my body's needs. And I might even put together a meal plan that includes a variety of colorful fruits and vegetables, lean proteins, and healthy fats. But let me be clear: this is not what I actually eat every day.

I find those kinds of rigid plans to be incredibly boring and unsustainable. Instead, I prefer to listen to my body and eat what I'm craving, while still making healthy choices. It's all about balance. So, while I may have put together a 3-day meal plan that includes a certain amount of protein, veggies, carbs, and fats, that's not necessarily what I'll be eating. It's just a rough guideline to help me stay on track and make healthy choices. But ultimately, I believe in listening to my body and eating what feels good, rather than depriving myself of the things I love.

Below is a plan including 151 g of protein, 6-8 cups of vegetables, 252 g of carbs, and 101 g of fat. This is the kind of guidelines we might get from a diet plan, dietician, or find on the internet. I want to repeat, this is not what I actually eat.

Day 1:

• Breakfast: Omelet made with 2 whole eggs and 3 egg whites, 1/2 cup of sliced mushrooms, and 1/2 cup of chopped spinach. Served with 1 slice of whole grain toast and 1/2 avocado.

• Snack: 1 cup of sliced cucumbers and 1/2 cup of sliced bell peppers served with 2 tbsp of hummus.

• Lunch: Grilled chicken breast (5 oz), 2 cups of mixed greens, 1/2 cup of sliced cherry tomatoes, 1/2 cup of sliced cucumbers, 1/4 cup of sliced red onions, and 2 tbsp of balsamic vinaigrette.

• Snack: 1 medium apple and 1 oz of mixed nuts.

• Dinner: Baked salmon (6 oz), 1 cup of roasted broccoli, 1 cup of roasted Brussels sprouts, and 1/2 cup of quinoa.

Day 2:

• Breakfast: Smoothie made with 1 cup of frozen mixed berries, 1/2 banana, 1/2 cup of unsweetened almond milk, 1/2 cup of plain Greek yogurt, and 1 tbsp of almond butter.

• Snack: 1 cup of sliced carrots and 1/2 cup of sliced celery served with 2 tbsp of ranch dip.

• Lunch: Grilled chicken breast (5 oz), 1 cup of roasted sweet potato, 1 cup of roasted zucchini, and 1 cup of roasted bell peppers.

• Snack: 1 medium orange and 1 oz of mixed nuts.

• Dinner: Beef stir-fry made with 4 oz of beef, 1 cup of sliced bell peppers, 1 cup of sliced onions, 1 cup of sliced mushrooms, 1 cup of snap peas, and 1 cup of bok choy. Served over 1/2 cup of brown rice.

Day 3:

• Breakfast: Scrambled eggs (2 eggs) with 1/2 cup of sliced mushrooms, 1/2 cup of chopped spinach, and 1/2 cup of diced tomatoes. Served with 1 slice of whole grain toast and 1/2 avocado.

• Snack: 1 medium pear and 1 oz of mixed nuts.

• Lunch: Grilled chicken breast (5 oz), 2 cups of mixed greens, 1/2 cup of sliced cherry tomatoes, 1/2 cup of sliced cucumbers, 1/4 cup of sliced red onions, and 2 tbsp of balsamic vinaigrette.

• Snack: 1 cup of sliced jicama and 2 tbsp of hummus.

• Dinner: Tofu stir-fry made with 4 oz of tofu, 1 cup of sliced bell peppers, 1 cup of sliced onions, 1 cup of sliced mushrooms, 1 cup of snap peas, and 1 cup of bok choy. Served over 1/2 cup of quinoa.