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Your 1-Day Healthy Eating Challenge

Feel and look great before Labor Day with this 24-hour plan.
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This simple meal plan was designed with one goal in mind: providing you with everything you need to achieve your best-ever body! An irresistible bonus: the featured recipes will keep your energy levels high and reduce bloat.

The easy-to-follow eating roadmap was designed by Stephanie Clarke, RD, and Willow Jarosh, RD, as part of SELF’s popular new Best Bodies Challenge. The entire meal plan is only seven days long, and is insanely delicious. Each recipe is designed to help you perform at your peak. The meals are high in protein, healthy fats and fiber-rich carbs—and will have you feeling fitter than ever.

Start with a simple body reset and follow day one of SELF’s Best Bodies Challenge meal plan. Then, sign up here for (free!) access to all of the healthy recipes (including our new favorite green smoothie and epic kale chips), because in order to see max results, you need to follow the entire program. You'll also score seven brand-new sculpting workouts as well as motivational tips and quotes from world champion athletes.

How can you resist a plan for your best-ever body that starts with a smoothie?

SELF’s Best Bodies Challenge: Day 1 Meal Plan

Breakfast: Cherry-Vanilla Smoothie

In a blender, process 1 1/4 cups nonfat plain yogurt, 1 1/4 cups frozen cherries, 1/3 cup unsweetened vanilla almond milk, 2 tbsp sliced almonds, 1/2 tsp vanilla extract and 1/4 tsp cinnamon on high until smooth, 1 minute. For thicker consistency, add 1/2 cup ice.

Lunch: Wheat Berry Salad With Shredded Chicken, Toasted Almonds, and Green Beans

Toss 2/3 cup cooked wheat berries with 3 ounces (about 2/3 cup) cooked shredded chicken breast, 3/4 cup steamed green beans and 2 teaspoons toasted sliced almonds. Dress with a vinaigrette made with 2 teaspoons olive oil, 2 teaspoons white wine vinegar, 1 teaspoon dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic and sea salt and black pepper to taste.

Dinner: Shrimp Tacos With Blueberry-Avocado Salsa

In a bowl, combine 1 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp chili powder, 1/4 tsp paprika and 1 tsp fresh lime juice. Toss in 5 oz shrimp, peeled and deveined, to coat; marinate 10 minutes. In a medium skillet over medium-high heat, saute shrimp in 1 tsp olive oil until cooked through, 5 minutes. In a bowl, combine 1/4 chopped avocado, 1/2 cup chopped and lightly mashed blueberries, 1 tbsp chopped fresh cilantro, 1 tsp fresh lime juice and a dash of salt and black pepper. Spread 1 tbsp nonfat plain Greek yogurt on each of 2 corn tortillas. Divide shrimp and blueberry salsa between tortillas. Serve tacos with a cucumber salad: 1 cup chopped cucumber tossed with 1 tsp olive oil, 1 tsp fresh lime juice and 1/8 tsp chili powder.

Snack: Fruit and Nuts

1 cup fresh cherries; 6 roasted, unsalted cashews.

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