Our CEO Diana always brings homemade treats to the warehouse for us to snack on during the workday. Gluten-free cookies, cake pops, cupcakes, you name it. She loves baking and tells us it relieves her stress. (We love that she loves baking too!)
When it comes to her personal recipe routine, Diana keeps it healthy and light. She minds certain rules to help with digestion and keeps her ingredients as fresh and local as possible. She loves getting her groceries at the Athens Farmer’s Market!
Read on to discover Diana’s go-to recipes for a day of nutritious and yummy eating.
BREAKFAST: Banana Faux Pancakes
“Make a bunch and put ‘em in the fridge to heat up through the week!” -Diana
- 2 eggs
- 1 T chia seeds
- 1 banana
- Cooking oil (Diana uses Grapeseed oil)
- Toppings of your choice
- In a blender, put eggs, chia seeds & banana! Blend together.
- In a pan, spray your go-to cooking oil & cook just like regular pancakes!
- Add fruit, syrup & whipped cream on top… NOM.
FUN FACT: Recipe Girl calls them Two Ingredient Pancakes.
WORKOUT SUPPLEMENT: Almond Butter Smoothie
“I got this recipe from Sophia Amoruso. She swears by it. I drink this pre or post workout. Depends on if I want breakfast first.” -Diana
- 3/4-1 C almond milk
- 1 T Almond butter (best kind is at Target!)
- 1/2 C blueberries
- 1/2 C raspberries
- 1/2 C blackberries
- Blend and drink. (Should make you 8-10 ounces.)
LUNCH: Loaded Salad
“I make my own salad and dressing. So yummy.” -Diana
- Spring mix (yummy publix skinny girl brand maybe)
- Spring onions
- Cherry tomatoes
- Shaved turkey
- Feta cheese
- Radishes sliced
- (Sometimes Diana adds strawberries and pecans!)
- Dice your onions
- Slice your radishes
- Cut cherry tomatoes in half
- Toss it together, simple as that!
- 1/4 c extra virgin olive oil
- 1/2 lemon
- A pinch of salt
- Combine ingredients
- Shake like crazy
- Drizzle on salad when ready to eat!
DINNER: Pesto Zoodles with Chicken
“I make sure I eat prior to 7pm to help me digest! Our favorite family recipe is zoodles and they are so easy to make. Delicious too!” -Diana
Before you do anything else, make sure to buy a zoodler (otherwise known as a spiralizer) if you don’t have one yet. Totally worth the investment. Not only good for zucchini, zoodlers work with all kinds of veggies and fruits.
- 1 pint cherry tomatoes, cut vertically in half
- 2 tablespoons virgin olive oil
- 2 boneless skinless chicken breasts
- 2 medium zucchini, sliced into noodles
- 1/4 cup basil pesto (You can buy this in the grocery store on the pasta aisle)
- Salt & pepper to taste
- Preheat the oven to 400 degrees.
- Toss the tomatoes in 1 tablespoon olive oil, salt and pepper, and place on a baking sheet in a single layer.
- Roast in the oven for 10 to 15 minutes until tomatoes start to caramelize.
- Meanwhile, season the chicken with salt and pepper and cook all the way through (Diana has a small George Foreman she uses to grill the chicken). Once it’s done, slice the chicken and set aside.
- In a medium saucepan, add 1 tablespoon olive oil and cook zucchini noodles over medium heat for about three minutes.
- Add roasted tomatoes, chicken and 1/4 cup basil pesto to the dish and continue to cook for two minutes. You want the zoodles to be tender!
- Toss the pasta. Enjoy!
Oh and as for snacking?
“I always keep hummus, baby carrots and gluten free pretzels nearby for munching!” -Diana
What are your go-to recipes for a busy day?!? Let us know in the comments below.