Whether you want to lose weight, curb cravings for sweets, or just feel better, this detox week and month of healthy breakfasts, lunches, and dinners will satisfy your stomach while ditching the junk that’s been on your plate.
Eating right, prepping meals, avoiding all the bad (but tasty) stuff you know you shouldn’t eat, and oh yeah, staying committed to a healthy diet can be difficult—duh. But it can be even more daunting right after the holidays when you’ve spent the last four or five weeks eating more rich, creamy, heavy, belly-clogging foods than you normally would. And let’s not forget about the cookies, pies, treats, and chocolates you’ve treated yourself to. All those savory winter foods and holiday treats should be enjoyed (I mean, we’re all about balance here at SHAPE.com), but not at the expense of your health, fitness, or frankly, mood.
So in the spirit of starting fresh with a new year (but if you’re reading this and it’s, oh, say, June 5…who cares? Start now!), we wanted to make things easier on you with an entire month of healthy meals planned out for you. That’s right—the Shape Up Your Plate Challenge requires no guesswork, no research. Just recipes, tips, and yep, even treats to get you back to yourself in no time.
If you’re asking, “Will this plan help me lose weight?” or “Will eating these foods give me more energy to get to the gym?” the answer to both is likely yes, but that’s not why we worked with registered dietitian Dawn Jackson Blatner to create this 30-day meal plan. “Shaping up your plate can be easy and taste great, so I wanted to prove that,” says Jackson Blatner. “This challenge spends time on food prep only once a day, and I’m not a gourmet chef, so I made sure the dinners are things you can do, even if you’re new in the kitchen or tight on time.”
And before you roll your eyes thinking that a nutritionist created a bunch of bland recipes filled with “diet food,” think again. This month you’ll enjoy things like fried rice, meatballs, lemon chicken, and stuffed sweet potatoes. You’ll never go hungry either: Each day, you’ll have three balanced meals plus healthy snacks and sweets. See? Doable and enjoyable! (We’re not leaving you hanging when it comes to fitness goals this year either. In fact, we teamed up with none other than Anna Victoria to create this FBG x Shape Fat-Burning Workout to start 2017 off right.)
How it works: You’ll begin the month with a seven-day detox—and by “detox” we do not mean anything resembling a juice cleanse or watery soup three times a day. This first week is designed to prime your body for the coming weeks. It’ll restart your metabolism, digestion, and diet overall to get it over the hump from dense holiday meals more quickly. You can start your days with one of three drinks: hot lemon water, matcha green tea (made with water), or a simple green juice (kale, water, lemon squeeze, ice). Breakfasts include quick eats such as oatmeal or avocado toast. Lunch will always be a re-imagined version of leftovers from the night before. (So easy, we know.) And dinner this week includes seven original recipes created by Jackson Blatner just for SHAPE.com readers. And guess what? They are so good and so simple.
The three weeks after that are grouped by category: healthy gut, vegetarian, and superfoods. You’ll find breakfasts, lunches, and dinners planned out for you again, so there’s no wondering “What’s for dinner?” or “What can I pack for lunch tomorrow?”
To make things even easier for you (because eating healthy should be easy, and dare we say, fun), we created a healthy grocery list for you. You’ll have everything you need on hand every week, which will make meal prep Sundays a breeze and hopefully keep you from making extra trips to the store.
Almond Butter Oatmeal with Berries
Stir 1 1/2 tablespoons almond butter into 3/4 cup cooked oatmeal (prepared with water). Top with 1 cup berries and sprinkle of cinnamon.
Place leftovers from dinner the night before on bed of salad greens. Chinese leftovers, chopped up pizza—anything.
Hummus Chicken with Zucchini and Potato Wedges
Egg and Greens Breakfast Bowl
In a bowl, top 1/2 cup sautéed kale with 1/2 cup cooked brown rice, 1 scrambled egg, 1/4 avocado, and sea salt. Serve with 1/2 grapefruit.
Hummus Chicken and Kale Bowl
In a bowl, toss 2 cups chopped kale, 2 tablespoons hummus, and 2 tablespoon lemon juice. Slice 4 ounces cooked chicken breast (left over from dinner) and place on top of kale mixture along with 1/2 cup shredded carrots, 1/4 cup finely chopped apple, and 2 tablespoons sunflower seeds.
Chopped Sesame Salad with Salmon and Quinoa
Sunflower and Avocado Toast
Smash 1/2 avocado on 1 slice sprouted whole-grain toast and top with 1/4 cup watercress or arugula, 1 slice tomato, and 2 tablespoons sunflower seeds. Serve with 1/2 grapefruit.
Greek Salmon Bowl
Put 3 cups chopped romaine lettuce in a bowl. Chop 4 ounces cooked salmon (left over from dinner) and place on top of lettuce along with 1/2 cup diced cucumber, 1/2 cup diced tomatoes, and 2 tablespoons crumbled feta cheese. Top with 2 tablespoons red wine vinegar and 1/2 teaspoon dried dill.
Meatballs with Spaghetti Squash Pasta
Chia Berry Yogurt Parfait
Mash 1 cup berries (of your choice) with 2 tablespoons chia seeds. Top 6 ounces plain 2% Greek yogurt with the berry-chia mixture and 1 tablespoon toasted unsweetened coconut flakes.
Veggie Soup with Meatballs
Warm 1 1/2 cups low-sodium canned veggie soup with 4 ounces meatballs (left over from dinner). Top with 1 tablespoon shredded Parmesan cheese.
Lemon Chicken with Roasted Root Vegetables
Sweet Greens Breakfast Smoothie
In a blender, combine 1 1/2 cups unsweetened almond milk, 1 cup kale leaves, 1 banana, 2 tablespoons rolled oats, 1 tablespoon almond butter, 1 teaspoon honey, and 1/4 cup ice. Blend until smooth
Lemon Chicken Caprese Salad
Toss 2 cups watercress or arugula, 1 cup chopped tomato, 1 ounce chopped fresh mozzarella cheese, 1/4 cup chopped fresh basil leaves, 1 tablespoon balsamic vinegar, 1 teaspoon olive oil, and pinch of sea salt and black pepper. Slice 4 ounces of lemon chicken (left over from dinner) and serve on top of salad.
Stuffed Sweet Potatoes with Black Beans and Avocado
Apple and Almond Butter Toast
Spread 1 1/2 tablespoons almond butter on 1 slice sprouted whole-grain toast and top with 1 small sliced green apple and a sprinkle of nutmeg.
Black BeanTaco Salad
In a bowl, add 3 cups of chopped romaine lettuce. Top with 1 cup warmed black bean mixture (left over from dinner), 1/2 cup chopped tomatoes, 1 chopped green onion, 1/4 avocado mashed, 2 tablespoons cheddar cheese, and 2 tablespoons cilantro.
Golden Chicken with Coconut Rice and Broccoli
Open-Face Breakfast Sandwich
Top 1 slice sprouted whole-grain toast with 1/4 cup spinach, 1 over-medium egg, 2 tablespoons shredded cheddar cheese, and a sprinkle of black pepper. Serve with 1/2 cup cubed cantaloupe.
Golden Chicken Lettuce Wraps
Chop 4 ounces golden chicken (left over from dinner) with 1/2 cup chopped red bell pepper, 1/2 cup shredded carrot, and 1/4 cup chopped cashews. Split mixture to fill 2 whole romaine lettuce leaves and top with fresh lime juice
Cauliflower Fried Rice Bowl