What Nutritionist Rebecca Baer Eats In A Week | Monday
When I first met Rebecca Baer, a New York based nutritionist; it was a few months before my wedding. I wanted to lose fifteen pounds, which Rebecca helped me achieve. She also helped me achieve something even more important—a better relationship with food.
According to Rebecca, the majority of women are eating and dieting the wrong way. The key is to find something that is sustainable for the long term and that you will stick with. Rebecca is a huge believer in a fiber-focused meal plan full of fresh ingredients that keep you going throughout the day.
Since most people learn by example, Rebecca isn’t just giving her tips today—she’s sharing her entire weekly meal plan. Even if you can’t abide by it all, this sets a great example of how a healthy diet should look. And not surprisingly, it’s a lot of delicious food. No crash diets here!
For the next week, check back on the blog every day to see what Rebecca’s meal plan is that specific day. Either follow along or save for another week. Let’s get started…
BREAKFAST: Lemon Water, Detox Smoothie (see recipe)
SNACK: Turmeric Ginger shot
LUNCH: Broccoli Spinach Soup (see recipe)
SNACK: Detox Smoothie (see recipe)
DINNER: Zucchini Noodles with tomato, artichoke sauce, and fresh basil (see recipe)
DESSERT: Decaf herbal tea
Yield: 4 cups (two servings)
- 1 bunch fresh spinach leaves
- ½ a head of romaine lettuce leaves or Kale torn up
- 1 small scoop, Sun Warrior Vegan Protein Powder
- 2 cups water
- 2 stalks of celery or 1 cucumber, peeled
- 1 apple or pear, cored
- ½ banana
- Juice of ½ a lemon
- Handful of ice cubes
- In a blender add the spinach, romaine lettuce or kale, protein powder and water. Blend until smooth. Next add the celery or cucumber and blend, then the apple or pear and blend. Finally add the banana and lemon juice and ice cubes and blend until creamy.
Broccoli Spinach Soup
- 10 oz. bag broccoli florets or 1 head of broccoli cut into small pieces
- 32 oz. carton of chicken or vegetable stock (or water)
- 2 cups fresh baby spinach
- Salt and Pepper to taste
- Bring broccoli and stock to a boil in a medium saucepot. Lower heat and simmer for 10 minutes or until broccoli is tender.
- Transfer mixture to a blender and add the spinach. Blend until soup is smooth. Add salt and pepper to taste.
Tomato Artichoke Sauce
- 4 garlic cloves, peeled and chopped
- 1 Tablespoon Olive oil
- 1, 28 oz. can San Marzano peeled whole tomatoes
- 1, 14 oz. can Artichoke Hearts, drained and coarsely chopped
- Handful of fresh basil leaves, torn into small pieces
- Sauté the garlic in the olive oil in a medium sized saucepot over medium-high heat. Sauté until garlic is just fragrant, about 1 minute.
- Before adding the tomatoes, break up the whole tomatoes by hand and then add them to the garlic.
- Next add the artichoke hearts and continue to cook on a simmer for 10-15 minutes, until tomatoes have slightly broken down and sauce has thickened.
- Turn heat off and add the fresh basil leaves. Serve sauce over zucchini noodles.
For more nutrition tips, check out Rebecca’s blog. Also—make sure to check back tomorrow morning for Tuesday’s meal plan.