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Our brand ambassador, Alexandra Woyce brings us along her day of eating. She is a personal trainer and nutrition coach from London, Ontario, and understands that nutrition is the center of sustainable results.  Here is what she eats in a day:

Breakfast: Blueberry Smoothie Bowl

Nutritional Values

|Calories – 300.4 | Protein – 23.8 g | Fat – 8.5 g | Carbs – 35.4 g| Fibre – 8.2 g |

  • 1/2 Frozen Banana
  • 1/2 cup Frozen Blueberries
  • 1 scoop PROFI Vanilla
  • 1/2 cup Spinach
  • 1 tbsp Flax Seeds

In a blender, blend all the ingredients together. Voila!

 

Snack: Applesauce Muffins

Nutritional Values (per muffin)

|Calories – 76.4 | Protein – 6.2 g | Fat – 1.3 g | Carbs – 10.58 g| Fibre – 1.2 g |

Makes 12 Muffins

  • 1 tbsp Flax Seed, ground, mixed with 3 tbsp Warm Water
  • 1 tbsp Lemon Juice
  • 1/4 cup Almond Milk, unsweetened
  • 1/4 cup Granulated Stevia
  • 1 cup Applesauce, unsweetened
  • 3/4 cup Whole Wheat Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 3 scoop PROFI Vanilla
  1. Make flax eggs by mixing the ground flax with the water together and set aside.
  2. Make ‘buttermilk’ by combining lemon juice and almond milk and set aside for 5 minutes.
  3. Combine the buttermilk, flax egg, applesauce, maple syrup, and stevia in a large bowl.
  4. Add in the dry ingredients and mix until just combined.
  5. Bake in a lined muffin tin for 15-20 minutes at 400°F.

 

Lunch: Kale & Beet Salad

Nutritional Values

|Calories – 384.8 | Protein – 25.7 g | Fat – 26 g | Carbs – 20.4 g| Fibre – 7.1 g |

  • 4 Kale Leaves
  • 1 Boiled Beet, medium
  • 1/4 cup Baked Tofu
  • 1 Celery Stalk
  • 4 Cherry Tomatoes
  • 2 tbsp Tahini
  • 1/4 Lemon, juice
  1. Cube the baked tofu and chop all the vegetables into the desired size.
  2. Mix together the tahini with the lemon juice.
  3. Toss the tahini sauce and the vegetables together. Enjoy!

 

Snack: Avocado Toast

Nutritional Values

|Calories – 198.6 | Protein – 4.2 g | Fat – 11.6 g | Carbs – 21.7 g| Fibre – 6.3 g |

  • 1 slice Rye Bread, toasted
  • 1/2 Avocado
  • Chili Flake, Salt, & Pepper to taste
  1. Mash the avocado with a fork until it is a spread.
  2. Spread it on the toast and sprinkle chili flakes, salt and pepper to taste.
  3. That’s it!

 

Dinner: Mexican White Bean Jackfruit Chili

Nutritional Values (per serving)

|Calories – 112.8 | Protein – 5.6 g | Fat – 1.5 g | Carbs – 195 g| Fibre – 5.4 g |

Makes 4 Servings

  • 1/2 tbsp Coconut Oil
  • 1 Yellow Onion, diced
  • 1 Green Pepper, diced
  • 1 Jalapeno Pepper, diced
  • 1 tbsp Cumin
  • 1/2 tbsp Chili Powder
  • 1 tsp Oregano
  • 4 cups Water
  • 1-2 cans White Kidney Beans, rinsed
  • 1 can Jackfruit, rinsed
  • 1/2 cup Cilantro
  • 2 tbsp Lime Juice
  • Salt & Pepper to taste
  1. Combine all veggies and spices in a stock pot. Cook on medium heat until soft.
  2. Add water, 1 can of kidney beans, and jackfruit to the pot. Simmer for 20 minutes.
  3. Add remaining 1/2 can of kidney bean, 1/2 cup water, cilantro and lime juice.
  4. Simmer for 10 minutes until ready to eat.
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