Recipe

A Day in the Life of Fitness Celebrity Katie Austin, As Told by Her Recipes

By Spencer Dukoff at Spoon HQ

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

  • Prep Time: 3 mins
  • Cook Time: 7 mins
  • Total Time: 10 mins
  • Servings: 2
Ingredients
  • 3 eggs
  • 3 tablespoons chopped chicken chorizo
  • 2 tablespoons diced onions
  • Salt and pepper
  • Oil Spray for pan
  • 1/2 avocado optional

Photo courtesy of Katie Austin

Step 1

Use 1 full egg, and 2 of the egg whites, and scramble in a separate bowl.

Step 2

Thinly layer the pan with cooking spray, and throw in the diced chorizo and onions.

Step 3

Cook until chorizo is fully done.

Step 4

Throw in the egg mixture, and scramble.

Step 5

Fully cook the eggs, and top with avocado!

Mid-Morning Snack: Very Berry Smoothie

  • Prep Time: 2 mins
  • Cook Time: 3 mins
  • Total Time: 5 mins
  • Servings: 2
Ingredients
  • 1/2 cup blueberries
  • 1/2 cup chopped strawberries
  • 1/4 cup raspberries
  • 1/4 cup almond milk
  • Squeeze honey
  • Vanilla protein powder option

Photo by Katie Austin

Step 1

Blend all together!

Lunch: Quinoa/Brown Rice Arugula Salad

  • Prep Time: 3 mins
  • Cook Time: 7 mins
  • Total Time: 10 mins
  • Servings: 1
Ingredients
  • 1 cup brown rice and quinoa mix
  • 1/2 cup diced zucchini and/or squash
  • 1/6 cup diced onion
  • 2 cups arugula
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup diced tomatoes
  • Goat cheese to top saladf with optional

Photo by Katie Austin

Step 1

Cook quinoa and brown rice mix as packaging says.

Step 2

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.

Step 3

Once the quinoa/brown rice is cooked, throw it on top of the arugula, as well as the cooked veggies.

Step 4

I love to top this off with goat cheese!

Mid-Afternoon Snack: Banana + PB Sandwiches

  • Cook Time: 2 mins
  • Total Time: 2 mins
  • Servings: 1
Ingredients
  • 1 banana
  • Peanut butter or nut butter your choice

Photo by Katie Austin

Step 1

Slice bananas, spread peanut butter, and make mini sandwiches.

Dinner: Pesto Zoodles

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Servings: 2
Ingredients
  • 2 large zucchinis
  • 4 tablespoons olive oil
  • 3/4 cup basil leaves
  • 1/4 cup pine nuts
  • Handful kale leaves
  • 1/3 cup cauliflower
  • 1/4 cup Parmesan
  • 1/4 an avocado
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • Optional tomatoes and chicken broth

Step 1

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!

Step 2

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.

Step 3

Clean zucchinis.

Step 4

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!

Step 5

In a saucepan on medium heat, put the rest of your olive oil in the pan.

Step 6

Cook the zucchini for about 5-7 minutes, or until soft.

Step 7

Throw in the sauce and toss in the pan!

Step 8

Add a touch more salt and pepper to taste, and cook until pesto sauce gets hot.