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  • Writer's pictureNicole Ciuppa, RDN

What I Ate Today

B R E A K F A S T: Strawberry Burst Oatmeal

L U N C H: Spinach Wraps

D I N N E R:

Stir Fry:

  • 1 lb chicken breast

  • 1 of each red/yellow/green pepper, sliced

  • 1/2 yellow onion, sliced

  • 1 clove elephant garlic, sliced

  • brown rice


  1. Cook the brown rice according to the instructions on the package you have.

  2. Cut the chicken breast into chunks and pan fry them with olive oil until they are fully cooked.

  3. Slice the peppers, onions, and garlic. Sauté them together in a frying pan. Once the vegetables are the texture you prefer, add in the chicken and the dressing. Sauté everything together for a bit longer.

  4. Remove the mix and serve over a bed of brown rice.


  • 1/4 teaspoon raw honey

  • Ground sea salt and pepper

  • 2 teaspoons apple cider vinegar

  • 1 tablespoon extra virgin olive oil


  1. To make the dressing, whisk all of the ingredients in a small bowl.

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