Stay Lean and Eat Well with 5 Ingredient Meals 

My approach to nutrition is to cook as much as possible myself, but keep meals simple. You can use recipes if you like, but it's not a necessity - a 5-ingredient meal of a protein, veggie, fat source, some fruit, and some optional carbs is what I eat the majority of the time. Here's how I make it happen and how cooking simply makes it easy to track my intake as well.
MEAL BREAKDOWNS
MEAL ONE:
Carbs 24% fat 53% protein 23%
Ribeye Steak - Butcher Box - 10 ounces - 475 Cals
Broccoli - 400g - 136 Cals
Avocado oil - Avolio 20 g - 173 Cals
Heavy Cream - Land O Lakes Heavy Cream 50 mL - 169 Cals
Blueberries - USDA 300 g - 171 Cals
MEAL TWO:
Carbs 41% fat 40% protein 19%
Bison - Great Range - 10oz - 475 Cals
Brussel Sprouts - 300g - 129 Cals
Raspberries Raw - 200g - 104 Cals
Avocado - USDA - 332g - 531 Cals
Calrose Rice - Homan - 125g - 444 Cals
MEAL THREE:
Carbs 16% fat 58% protein 26%
Chicken Thighs - Kirkland 10oz -375 Cals
Baby Arugula - Earthbound Farm - 5oz - 50 Cals
Organic Extra Virgin Olive Oil - Kirkland 50mL - 423 Cals
Beats - 8.8oz - Love Beats 1 1/4 cup 95G - 100 Cals
Yellow Squash - Raw 500g - 80 Cals
TIMESTAMPS
00:00 Intro
07:10 Meal One
09:50 Meal Two
11:20 Meal Three
12:36 Dressing
14:48 Veggie Prep
34:32 Wrap Up
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