summer meal plan

I’ve been wanting to share a meal plan for quite some time – and I’m finally getting around to it! I plan out meals every week, and spend a little time on Sundays getting breakfasts and lunches ready ahead of time. It helps the week go a little smoother and ensures that healthy meals are ready-to-go. (And of course, making food at home instead of eating out saves tons of money!)

Let’s get down to the details. This healthy meal plan provides five days of breakfasts, lunches and dinners. Breakfasts and lunches are repeated twice to keep things easy, and to leave a little room for flexibility. Dinners are simple and tasty, just how I like them. :)

I hope you find this helpful, be sure to leave me any feedback in the comments, or send me an email at emily (at) anutritionisteats (dot) com.

Download the Healthy Summer Meal Plan here.

Healthy Summer Meal Plan | A Nutritionist Eats


Recipe Links:

Cuban Fried Quinoa with Black Beans and Tempeh (4 servings)
Kale Caesar Pasta Salad (8 servings)
Chicken Tacos (4 servings)
Tortilla Pizza

Smoothie Ideas:
The Jennifer Aniston Smoothie
Strawberries & Cream Oatmeal Smoothie
Blueberry Bliss Smoothie


yogurt and avocado dip

Yogurt & Avocado Dip | A Nutritionist Eats

Hello and happy summer! IT’S HERE!!!!

It’s the season for dips. Well, I adore dips all year long, but summer just makes me think of grilling get-togethers. And plenty of snacks (mostly dips). And beer (IPA!). And white wine (Sauvignon Blanc!). And friends. And family. And swim suits (Demi’s is ridiculous). And floppy hats.

Seriously? These things make me so happy.

Yogurt & Avocado Dip | A Nutritionist Eats

Today, I partnered with Mountain High Yoghurt to bring you a recipe that is easy, delicious and perfect for summer. It’s definitely a dip, but it would also be perfect on so many other things: grilled chicken and vegetables, any kind of tacos and definitely rice and bean bowls.

Yogurt is a staple in our house (I actually buy the large tub of Mountain High Yoghurt (always plain) from Costco!) and while I usually keep it pretty simple and eat it with my oats or in smoothies, yogurt is a great creamy addition to summer dips, dressings and spreads.

If you’re looking for even more ideas, check out the Mountain High pinterest page. In addition to lots of recipes, there are also great ideas on how to repurpose the containers, which I really love. Reuse, people!

Yogurt & Avocado Dip | A Nutritionist Eats

So this dip. SO easy and so nutritious. Blend together the ingredients and it’s ready to eat!

Between the yoghurt and avocado, it’s ultra-creamy with some spice and flavor from cilantro and jalapeño. Utterly addicting with tortilla chips, pita crackers and fresh vegetables.

Dip away!

Yogurt & Avocado Dip | A Nutritionist Eats

For more yoghurt (why is it spelled yoghurt?) inspiration, visit the Mountain High website and on facebook, pinterest and instagram.

Yogurt and Avocado Dip
Prep time
Total time
Serves: 2½ cups
  • 2 cups cilantro, roughly chopped
  • 1 medium-sized jalapeño (less or more depending on taste)
  • 5 green onions, roughly chopped (about ½ cup)
  • 1½ cup plain yoghurt (I use full fat)
  • 2 medium avocados, pits removed and diced
  • 1 tsp cumin
  • 1 tsp salt
  1. Combine 1 cup of cilantro, jalapeño and green onions in food processor or blender.
  2. Pulse until everything is chopped.
  3. Add yoghurt, avocados and seasoning and process or blend until smooth.
  4. Stir in remaining chopped cilantro.
  5. Serve with tortilla chips, raw vegetables and crackers.
Nutrition Information
Serving size: 8 servings Calories: 91 Fat: 7 grams Carbohydrates: 6 grams Sugar: 3 grams Fiber: 3 grams Protein: 3 grams

daily eats: may 20, 2015

As I’m typing up this post, little Demi is sleeping (and snoring a bit, if we’re going to be truthful) next to me. I smile and my heart feels full. (Before you go thinking she is an excellent sleeper and never makes a peep, just the day before she was boycotting naps.) I’ve learned that the only constant in life with a baby is that no day is like the one before. (That’s like a quote, right?) Some days are tough. And some days are so easy.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

I go back to work next month (thankfully I’m easing into it with a part-time schedule) and I’m totally struggling with the constant battle of ‘get things done around the house’ (or, maybe fitting in a workout!) and saying ‘the hell with all of it’ and just soaking up every second with her that I can. I think about the future of this site, my freelance projects (which I LOVE!) and how the little time at home is about to be more precious than ever. I’m definitely thinking about how I’ll manage it all in a few months. Tips? Please share!

Delicious food will always be a part of my life, that is a constant I can count on! So yesterday…

beverage: morning coffee + 1/2 & 1/2.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

workout: 25 minutes of physique 57 cardio blast + 60 minute walk around the neighborhood with Demi. I wish I could say that we’ve been going on daily walks, but that would be a lie. What have we been doing? I’m not sure.

breakfast: oatmeal + berries + whole yogurt + sliced almonds. I’ve been switching between egg, avocado & cheese toast and oatmeal for breakfasts, but the oats are great because they don’t require ‘making’ anything. I make a big batch of oats once a week so when I’m ready for breakfast they just need a quick warm-up in the microwave. Oats are great for milk supply, so there’s also that. #milklady

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

lunch: tuna melt (two slices sprouted bread + one can of tuna + mayo + celery and onions + cheese) with carrots and celery on the side.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

I also tried a new almond ‘mylk’ product. Project Juice (who sent me a few to try!) has a number of mylks (the consistency is more like a smoothie than your typical almond milk) with various flavors – so tasty and even though they are made with ingredients like almonds and dates they taste like a treat! So far, the plain almond mylk is my favorite.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

beverageiced coffee. But you know this already.

snack: cheese + pita and rice crackers + olives. Standard snacks around here.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

dinner: wine + turkey kibbeh with cucumber salad & mint-yogurt sauce. We had a Blue Apron shipment this week and I was a little concerned that three nights of ‘real cooking’ might be too much, but it’s been fine. Richie tends to take over Demi-duty when he gets home and so I pour some wine and start on dinner. Perfect! This meal was SO tasty. Possibly one of my favorites.

Daily Eats: How This Nutritionist Really Eats | A Nutritionist Eats

dessert: way too much chocolate. I blame it on the breastfeeding.



almond butter stuffed french toast

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! |

Breakfast. Not something I’ve been the greatest at lately.

I was on a great streak of bagel + cream cheese + avocado + tomato slices or a fried egg around 10am each day. I ate it for close to three weeks straight. Then I ran out of bagels and got desperate. Cold pizza at 11:30am? Works. Cold pizza at 3:30pm the same day? Works, but wow.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! |

So I’ve kind of been craving a real breakfast. One that can really be counted as breakfast. Like a hearty bowl of oats. Or something a little ‘fancier’ like french toast.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! |

Specifically, this french toast. It’s stuffed with healthy almond butter (high in vitamin E, good-for-you fats and protein) and when made with sprouted bread, it’s a breakfast full of protein and fiber that will keep you more-than-satisfied until lunch.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! |

Whole grains.
Healthy fats.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! |

It’s the best way to start your day!

4.5 from 2 reviews
Almond Butter Stuffed French Toast
Prep time
Cook time
Total time
Serves: 2 servings
  • 2 eggs
  • ½ cup milk
  • 1 tsp cinnamon
  • 4 slices sprouted or whole-grain bread
  • 2 Tbsp almond butter
  • 1 Tbsp butter
  • 3 Tbsp maple syrup
  1. Whisk together eggs, milk and cinnamon in a shallow baking dish.
  2. Spread almond butter on two slices of the bread and top with other slice of bread.
  3. Add sandwiches to egg mixture, flipping after a minute or two.
  4. Heat non-stick pan over medium heat and add butter to pan.
  5. When the butter melts, add french toast stack to hot pan.
  6. Cook for about two minutes, until golden brown and flip.
  7. Cook for another two minutes.
  8. Drizzle with maple syrup and serve.
Nutrition Information
Calories: 496 Fat: 21 grams Carbohydrates: 58 grams Sugar: 23 grams Fiber: 5 grams Protein: 21 grams