My 5 Delicious Diverse Eating Recipes That Rock Your Workout – Black Girls Geek

The foundation of health and wellness is nutrition. There are many eating styles that can fill our taste buds with a delicious variety of flavours. Cooking has always been a side show I have had throughout my acting/writing career. I have been cooking for about 35 years and have cooked professionally in NYC at a vegan cafe, as a caterer and private chef.

B. Smith and Julia Child have long been spiritual guides. Yes, we can get pleasure from real food cooked at home with love that nourishes our bodies as we strive to reach our fitness goals. Here are five unique recipes full of flavor from a variety of food styles that are delicious, quick and easy to prepare.

the juice

Janine Green Machine

  • Cabbage 4 large leaves
  • Option 1
  • Celery 2 stalks
  • 1/2 . green apple
  • lemon 1

The era is a cautionary tale. Yes, juicing vegetables can help reduce inflammation and is a meal replacement if protein powder is added. But, if you use sweet fruit and ditch the fiber, you’ll be drinking as much sugar as drinking a very big soda. Please do not buy into the myth of “detoxing” diet culture.

Our kidneys are amazing natural detox machines. Every time we pee and have bowel movements, we flush and eliminate toxins. The best way to keep your detox working at optimum health is to drink plenty of water, eat vegetables, proteins, and healthy fats, and get your body moving every day.

Homemade juices don’t last in the fridge, and consuming stale juice can make you sick. Be prepared to make parts only for one-time drinking and budget time to disassemble and clean the juicer after each use. In my experience, the easiest way to use the pulp is to add it to a compost for houseplants or the garden. Please take the juice in moderation and use it as a supplement, not as a substitute for nutrition.


Protein-packed peanut curry broth


  • 3 cups low-sodium vegetable broth
  • 1 can lite coconut milk
  • 1 medium red onion chopped
  • 2 tablespoons ginger, peeled and minced
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • Handful of collard greens, cut into 1-inch strips
  • Handful of cabbage, chopped into 1-inch strips
  • ½ t curry
  • ½ t cumin
  • 3 large carrots, cut into 1-inch pieces
  • 3 large tomatoes, cut into 1-inch pieces
  • 1 bowl of pre-cooked tofu or tempeh
  • 2 cups unsalted peanut butter (chunky or smooth) if you are allergic to peanuts, you can substitute it with almond or cashew butter but use your own discretion
  • Half a cup of tomato paste
  • * Hot sauce to taste
  • ½ cup coarsely chopped peanuts for garnish (or tolerable nuts)
  • Served with brown rice


  • Bring the broth to a boil in a medium Dutch oven or saucepan.
  • Add ginger, garlic, onion, spices and salt.
  • Cook on medium low heat for 20 minutes.
  • In a separate medium-sized heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl.
  • Whisk together until smooth, then pour the peanut mixture back into the soup and mix well.
  • Add collard greens and season with hot sauce to taste.
  • Simmer for another 15 minutes over medium-low heat, stirring often. Serve over cooked brown rice if you like, and sprinkle with some chopped peanuts.

Vegetarians eat plant foods. I love this recipe because it’s a delicious, nutritious, protein-packed meal. Vegetarian cooking can be labor-intensive due to the number of ingredients needed to bring out the flavor and nutrition.


Avocado and mango salad


  • 1 medium avocado, cut into cubes
  • ¼ cup chopped heirloom tomatoes
  • cup diced yellow pepper
  • cup fresh mango, cut into cubes
  • cup red onion, diced
  • teaspoon chopped coriander
  • juice of half a lemon
  • 1 teaspoon sea salt (or to taste)
  • 2 teaspoons freshly ground black pepper (or to taste)


  • Cut all vegetables and fruits. Mix all ingredients together, mixing well while the ingredients remain chunky. season and enjoy.
  • Note: This recipe is best refrigerated.

Raw food lovers mostly eat unprocessed organic plant foods that are mostly uncooked or prepared at 104-118°C.


pea soup

  • 2 tablespoons butter, safflower, or sunflower oil
  • 1½ tsp dried or fresh thyme
  • 1 1/2 teaspoons chopped fresh or dried oregano
  • 1 medium red onion chopped
  • 4 garlic cloves, minced
  • 4 celery sticks, cut into cubes
  • Half a pound of pork loin, pork chops, or pork bone
  • 4 medium berries, cut into 1-inch pieces
  • 8 cups chicken broth (low-salt preferred)
  • 1 bag (16 ounces) dried peas
  • 4 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh chopped parsley for garnish


  • Prepare all vegetables by chopping and chopping.
  • Using moderate heat, heat a Dutch oven or large soup pot to heat it up and place the butter (or oil) in the saucepan to melt (or heat the oil if you are using oil).
  • Add the thyme and oregano to the warm butter (or oil) and stir quickly to bring out the flavor.
  • Add onion and celery and saute in butter-scented herbs and spices until onion is clear.
  • Add pork to onions scented with herbs and cook until browned. If you are adding pork shank, flip the bone to cook all sides of the meat a “sizzle” brown.
  • Add carrots and season with salt and pepper while carrots soften slightly.
  • While everything in the pot is cooking, rinse the peas a few times through a sieve to remove all the grit on the peas.
  • Add the chicken broth to the herbs greased with onions, pork and carrots.
  • Add the peas to the broth, cover, and let the soup simmer until the peas melt together to form a thick, warm, delicious soup that will make your tummy smile.
  • Garnished with parsley.

Flexitarians are omnivores, as described by Michael Pollan, author of Omnivore’s The Omnivore, “eating food, not much, mostly plants.” I hope you like these recipes as much as I do, they bring you happiness and energy to power all your workouts this spring, summer and beyond.

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