Healthy Dinners I Ate This Week!

I’ve been having a lot of fun coming up with creative ways to hit my macros! Keeping in mind I must eat four vegetables a day, and two fruits – I eat six meals, and have a husband to cook for! I am not allowed to eat any wheat, sugar, alcohol, processed foods, and only limited dairy. With that being said, below are some of the things we’ve been having for dinner! These are the delicious and whole foods that are helping me prepare for my first WBFF bikini competition and change my eating habits and lifestyle for good. Whenever I think something is going to taste awful, I just add seasonings to make it relate to something I like!


Steak and Mushroom Stir Fry

200g of boiled potatoes sprinkled with sea salt, garlic powder, and cayenne pepper.

Half an avocado (50g) and half a bell pepper.

200g of lean beef, a handful of mushrooms, and two tablespoons of chopped onion – sauteed in a drop of coconut oil and fresh garlic.


Chicken and Bean Chili

200g boiled brown rice, 150g of grilled chicken, mixed with 50g of beans, 20g of salsa, a tablespoon of onions, and a splash of low sodium soy sauce! (Asparagus on the side.)


Beef Burger

200g lean beef fried in a drop of coconut oi, topped with 10g of sugar free ketchup, and a slice of onion.

150g of sweet potatoes, microwaved.

1/2 cup of boiled peas.


Chicken Burrito Bowl

100g boiled brown rice, 100g grilled chicken, 100g kidney beans, 50g of avocado, 2 chopped cherry tomatoes, 1 tablespoon of onion, and 20g of salsa. Topped with ground black pepper, and sea salt.


Garden Burrito Bowl

100g microwaves sweet potato, 100g grilled chicken, 1/2 cup of boiled broccoli, 40g of chickpeas, and 1 slice (25g) of chopped turkey bacon.

Pesto Salmon and Sweet Potato Garlic Fries

125g of salmon fried in a drop of coconut oil, 25g of pesto (slightly “not-allowed” but it was my first attempt with fish! I had to mask the taste 🙂 it worked!)

100g of sweet potatoes chopped, mixed with a drop of coconut oil, and baked in the oven with chopped garlic. (I think keeping them in chunks makes them less “soggy” than the original slices.)

1/2 cup of baby spinach with 50g of avocado, and 2 chopped cherry tomatoes.


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