Katie Austin is one busy woman. When she’s not writing her blog, Get Fit With Katie, making videos, or helping young women love their bodies with a healthy regimen of diet and exercise, you can find her developing simple, nourishing recipes.
We asked Katie to give us a rundown of one day in her life as told through recipes.
Breakfast: High-Protein Egg Scramble
Ingredients
Instructions
Use 1 full egg, and 2 of the egg whites, and scramble in a separate bowl.
Thinly layer the pan with cooking spray, and throw in the diced chorizo and onions.
Cook until chorizo is fully done.
Throw in the egg mixture, and scramble.
Fully cook the eggs, and top with avocado!
Mid-Morning Snack: Very Berry Smoothie
Ingredients
Instructions
Blend all together!
Lunch: Quinoa/Brown Rice Arugula Salad
Ingredients
Instructions
Cook quinoa and brown rice mix as packaging says.
Sauté the diced zucchini or squash (or really any veggie you want or have that day!) with the diced onions. In a bowl, toss the arugula with olive oil, salt and pepper.
Once the quinoa/brown rice is cooked, throw it on top of the arugula, as well as the cooked veggies.
I love to top this off with goat cheese!
Mid-Afternoon Snack: Banana + PB Sandwiches
Ingredients
Instructions
Slice bananas, spread peanut butter, and make mini sandwiches.
Dinner: Pesto Zoodles
Ingredients
Instructions
Grab a blender, and throw in 2-3 tablespoons olive oil, basil, kale, cauliflower, pine nuts, parmesan, garlic, salt, pepper, avocado. That’s basically everything besides the zucchini, and saving a little bit of olive oil!
Then, to blend it together, it may need a splash of water OR I sometimes like to use a bit chicken broth if I have it to make sure the sauce is smooth. Instead of using cream or milk, we’re using cauliflower and avocado to make this pesto sauce very creamy.
Clean zucchinis.
Using a spiralizer, make the zucchinis into ZOODLES! If you don’t have this little noodle-izer, don’t worry! You can still make this, and just slice your zucchinis into thin long strips, like linguini!
In a saucepan on medium heat, put the rest of your olive oil in the pan.
Cook the zucchini for about 5-7 minutes, or until soft.
Throw in the sauce and toss in the pan!
Add a touch more salt and pepper to taste, and cook until pesto sauce gets hot.