Simple Meals, Better Energy

Written By Elevated Performance

Eating well doesn’t need to mean complicated recipes or a cart full of expensive ingredients. This week is about whole foods, quality protein, plenty of produce, and meals that actually taste good.

Keep it simple, enjoy your food, and give your body what it needs to handle the week ahead.

Disclaimer

The meals and recipes provided in this Wellness Hub are for informational and educational purposes only. They are general suggestions meant to support healthy eating and convenience.

Please review all ingredients carefully and be mindful of any personal allergies, intolerances, or dietary restrictions. Elevated Performance LLC is not responsible for allergic reactions, food sensitivities, or adverse effects resulting from the preparation or consumption of these meals.

Always consult a qualified healthcare provider or registered dietitian for personalized nutrition guidance.

Image Disclaimer:
Any images used alongside these meals are for visual inspiration only. Elevated Performance LLC does not own the rights to these images. They are used solely as examples to help illustrate meal ideas.

Breakfast

1. Raspberry Almond Baked Oatmeal

Ingredients:

  • ½ cup rolled oats

  • 1 egg

  • ½ cup milk of choice

  • ½ cup raspberries

  • 1 tbsp almond butter

  • ½ tsp cinnamon

  • ½ tsp baking powder

Instructions:

  1. Preheat oven to 375°F.

  2. Mix oats, egg, milk, cinnamon, and baking powder.

  3. Fold in raspberries.

  4. Pour into a small oven-safe dish.

  5. Bake for 20–25 minutes.

  6. Top with almond butter before serving.

2. Loaded Egg & Potato Breakfast Bowl

Ingredients:

  • 2 eggs

  • 1 small Yukon gold potato, diced

  • ½ bell pepper, diced

  • ¼ avocado

  • Handful of spinach

  • Olive oil

  • Salt & pepper

Instructions:

  1. Cook diced potato in a skillet with a small amount of olive oil until golden and tender.

  2. Add bell pepper and spinach and cook for another 2–3 minutes.

  3. Cook eggs to your preference.

  4. Add everything to a bowl and top with avocado.

  5. Season with salt and pepper.

Lunch

1. Honey Lime Chicken & Black Bean Bowl

Ingredients:

  • 5–6 oz chicken breast

  • ½ cup cooked brown or jasmine rice

  • ½ cup black beans

  • ½ cup corn

  • ½ avocado

  • Juice of ½ lime

  • 1 tsp honey

  • Chili powder

  • Salt & pepper

Instructions:

  1. Season chicken with chili powder, salt, and pepper and cook thoroughly.

  2. Mix honey and lime juice and drizzle lightly over the chicken.

  3. Add rice, beans, and corn to a bowl.

  4. Top with sliced chicken and avocado.

2. Crispy Chickpea & Feta Salad

Ingredients:

  • 1 cup chickpeas, rinsed and drained

  • 2 cups mixed greens

  • ½ cucumber, chopped

  • ½ cup cherry tomatoes

  • ¼ cup crumbled feta

  • 1 tbsp olive oil

  • Juice of ½ lemon

  • Paprika

  • Salt & pepper

Instructions:

  1. Toss chickpeas with a little olive oil, paprika, salt, and pepper.

  2. Air fry or roast at 400°F until slightly crispy.

  3. Add greens, cucumber, and tomatoes to a bowl.

  4. Top with chickpeas and feta.

  5. Finish with olive oil and fresh lemon juice.

Dinner

1. Garlic Rosemary Steak Bites & Roasted Vegetables

Ingredients:

  • 1 lb lean sirloin steak, cubed

  • 2 cups broccoli

  • 2 carrots, sliced

  • 1 zucchini, chopped

  • 1 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp dried rosemary

  • Salt & pepper

Instructions:

  1. Preheat oven to 425°F.

  2. Toss vegetables with olive oil, rosemary, salt, and pepper.

  3. Roast for 20–25 minutes.

  4. Meanwhile, heat a skillet over medium-high heat.

  5. Cook steak bites with garlic until browned and cooked to preference.

  6. Serve alongside the roasted vegetables.

2. Creamy Tomato Spinach Chicken

Ingredients:

  • 2–3 chicken breasts

  • 2 cups fresh spinach

  • 1 cup crushed tomatoes

  • ½ cup plain Greek yogurt

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • Italian seasoning

  • Salt & pepper

Instructions:

  1. Heat olive oil in a skillet and cook chicken until browned and fully cooked.

  2. Remove chicken and set aside.

  3. Add garlic and crushed tomatoes to the skillet and simmer for 3–4 minutes.

  4. Reduce heat and stir in Greek yogurt.

  5. Add spinach and cook until wilted.

  6. Return chicken to the skillet and spoon sauce over the top.

Shopping List for the Week

Produce:

  • Raspberries

  • Yukon gold potatoes

  • Bell peppers

  • Avocados

  • Spinach

  • Limes

  • Corn

  • Mixed greens

  • Cucumber

  • Cherry tomatoes

  • Lemon

  • Broccoli

  • Carrots

  • Zucchini

  • Garlic

Protein & Dairy:

  • Eggs

  • Chicken breasts

  • Lean sirloin steak

  • Plain Greek yogurt

  • Feta cheese

Pantry:

  • Rolled oats

  • Milk of choice

  • Almond butter

  • Black beans

  • Chickpeas

  • Brown or jasmine rice

  • Crushed tomatoes

  • Honey

  • Olive oil

  • Baking powder

  • Cinnamon

  • Chili powder

  • Paprika

  • Dried rosemary

  • Italian seasoning

  • Salt & pepper

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