Natalie Rizzo is a New York City-based dietitian, the founder of Greenletes and author of 'Planted Performance.'
This week's meal plan focuses on the July challenge to embrace your inner athlete while requiring minimal kitchen time. With simple recipes utilizing the air fryer, grill, sheet-pan and muffin tin, this week is about batch cooking well-balanced meals. The recipes combine seasonal ingredients, like corn and zucchini, with summertime favorites, like burgers and salads. Like the foods at the Paris 2024 Olympic games, 50% of the menu is vegetarian.
I recommend amping up the veggies, so you start your day with protein and fiber to keep you full. Lunch When you're hungry at lunch, you want something quick that won't leave you feeling weighed down. These two options are full of protein and easy to put together. There's nothing better than fresh summer corn, and this recipe combines it with quinoa and feta cheese. Corn is rich in starchy carbs to provide energy for a workout or an afternoon walk.
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