The Most Simple Lunch Recipe

I’d love to share my recipe for lunch on the weekdays.

My typical weekday consists of one-on-one work with clients from 7 to 11AM. At this point, I do my own workout for an hour or so and then eat. After a quick lunch, I have more clients until about 1PM, at which time I do administrative work at my gym. This lasts until 5:30PM, after which I finish the workday with a couple more clients.

I keep myself scheduled back-to-back for most of the day, meaning I don’t have time to spend 30 – 60 minutes preparing lunch. At the same time, I refuse to resort to snack bars, sugar drinks, or other meal-replacements.

Instead, my approach is to bake a few chicken breasts on the weekend and package them in microwave-safe containers. At the same time, I put a few avocados on the counter so they can ripen throughout the week.

By the time lunch rolls around, all I have to do is mash up the avocado with a little salsa or hot sauce, microwave the chicken for a couple minutes, and I have a perfectly balanced and satisfying lunch!

Below are instructions for the initial food preparation:

  1. Preheat oven to 400°F. While waiting, trim the chicken breast of fat if it is not locally and naturally raised. If it is from a local, humane source, the fat will be healthy and therefore, won’t need to be trimmed.
  2. Place chicken in oven when at temperature. No need to use any seasonings as these will go in the guacamole the day of the meal.
  3. Check chicken after 30 minutes. It will be done when the internal temperature reaches about 170°F.
  4. Remove and let cool. Separate into meal-sized portions and store in fridge.
  5. Pack chicken, seasonings, and avocado in the morning before leaving home. I usually use local salsa or hot sauce, but garlic, salt, honey, lemon, or herbs and spices may be used as well.
  6. When hungry, microwave chicken for 2 minutes. Mash avocado, with seasonings, while waiting.
  7. Voila – you have homemade guacamole and a healthy protein source in only a couple minutes!

I usually recommend that active individuals weighing over 150 pounds shoot for about 8 ounces of chicken and a full avocado. Smaller individuals may dial back to half an avocado and 4 to 6 ounces of chicken.

Even if you use the larger portion size (8 ounces of chicken and a full avocado) the entire meal will only come to about 600 calories while providing 50 grams of protein, 30 grams of healthy fats, and 14 grams of fiber.

The nutritional profile of this meal will fulfill the following daily requirements:

10% Vitamin A

OLYMPUS DIGITAL CAMERA90% Vitamin B6

16% Vitamin B12

33% Vitamin C

21% Vitamin E

53% Vitamin K

80% Selenium

20% Iron & Copper

30% Magnesium & Zinc

45% Potassium

Clearly this meal provides a significant amount of vitamins and minerals, but it is also very affordable. Avocados are usually $1 each (or less if you live where they grow), and chicken breast costs between $2 and $4 a pound. The maximum this meal will cost is $3!

The nutritional density of this meal, the affordable price of the ingredients, and the quick and easy preparation proves that there’s no longer an excuse to resort to meal replacement bars – frequently loaded with sugar, processed soy, and refined grains.

So, this weekend, pick up some avocados, put some chicken in the oven, and you’ll have the perfect lunch for the following week!

Gluten

At this moment, there appears to be a “gluten-free” craze or fad.

By now, you all know that I recommend a gluten-free lifestyle. But, I advocate learning the reasons behind elimination first.

Imagine if, in 1949, when doctors were recommending cigarettes, that I came out of nowhere and just said “stop doing what your doctor tells you – it’s bad for you!”

Instead of just hoping that people will go against “conventional wisdom” to improve their health, I’d rather provide some facts about gluten.

First, let’s look at the actual plant that has the most gluten – wheat. The plant in the bottom of the picture is wild-grown wheat, while the top plant is commercially grown wheat.
Wheat
This picture is slightly deceiving because the “ancient einkorn wheat” is actually a modern day variation of wheat grown in the wild. Originally, the stem would continue even further and there would be far less seeds. But, even in this picture, you can see that the output (the size and amount of protective “hairs”) of the plant has changed.

While scientists tinkered with the genetics of the plant to increase profits, they also increased the protein content immensely. This was considered an added benefit but, unfortunately, no testing was done on human tolerance.

As acetaminophen (Tylonel) was developed, it had to be researched mechanistically, tested on animals, and finally on humans, before each generation of the product could be sold in stores. This was never done with wheat.

Next, let’s consider the role wheat played historically. For the last 10,000 years, grains helped humans develop villages, cities, and countries, allowing us to leave behind 2.6 million years of hunting and gathering.

Imagine life as a hunter-gatherer – traveling around in groups, moving your “home”, and collecting food.

Would it make sense to spend hours every day picking tiny seeds off a plant, that would then have to be soaked, sprouted, and ground to make one thin cracker? Or would it make sense to throw a spear into a herd of antelope and provide enough food for weeks?

Would you rather search for days to find a few grasses of wheat? Or would time be better spent picking berries and plucking leaves (requiring no preparation) as you travel?

Wheat, and other grains and seeds, would be stored for a time of famine…when a hunt was unsuccessful or in winter when plants were scarce.

Now we know the role wheat played historically and how the plant changed through recent genetic hybridization. But, what about the actual affects gluten has on humans?

It is predicted that 1% of the world population has celiac disease, an overt allergy to gluten, while about 10% report having “non-celiac gluten sensitivity”.

Gluten sensitivity can result in over 250 symptoms, including joint pain, dry skin, or indigestion.

There is no test for “gluten sensitivity”, as there is with celiac disease. The only way to discover sensitivity is to completely remove gluten from the diet and reintroduce after a few months. Finally, one microgram of gluten can change the gut chemistry for up to 6 months – therefore, an accidental exposure, or short-term elimination, may provide invalid results.

I don’t want to bore you by exploring every issue involved with gluten, so I’ll just mention the two most compelling facts:

Gliadin, one of two proteins that make up gluten, breaks down to polypeptides. These are small enough to travel through the gut lining, into the blood, and cross the blood-brain barrier. At this point, they bind to opiate-receptor sites, producing euphoria, similar to a tiny dose of morphine or heroin. Studies show that gluten stimulates appetite so much, through the reward/pleasure centers of the brain, that individuals eating gluten consume an extra 400 calories a day.

Finally, transglutaminase is the enzyme in that breaks down gluten. The more gluten one eats, the more transglutaminase their body must produce. The issue here is that transglutaminase has the ability to affect every cell in the body. This is one reason gluten sensitivity can manifest in hundreds of different symptoms. The literature shows that high levels of transglutaminase are present in individuals with neurological diseases such as Huntington’s, Parkinson’s, and dementia.

I could continue but I don’t want to make this post too dry or sound like I’m trying to make gluten into some boogey-man.

The takeaway points are:

We have genetically-altered the wheat plant to contain far more gluten than it should.

Humans are not meant to consume as much gluten as we have in the last 50 years.

Gluten has the potential to affect nearly every function within the body.

Considering these facts, it is no surprise that there is a “gluten-free” craze at this moment. As more people eliminate gluten from their diets, they discover that it was the cause of many different health issues, ranging from fat-gain to Type II diabetes to anxiety.

And with that, you know the risks of over-consuming gluten, and the benefits of opting for more nutritional foods.

The science is out there – why not give it a try and see if removing gluten from your diet for a few months improves your life in any way? What will you have to lose (besides a few pizza nights or conveniently packaged snack bars)?