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Tracy’s Diet for Gwyneth

Posted on May 7th, 2010

In her most recent GOOP newsletter, Gwyneth tells us about the daily diet that Tracy prescribed for her while she was training to get in shape for Iron Man 2.  When coupled with the Tracy Anderson Method, a healthy diet is essential to getting the lean and trim figure you want. What do you think?

7 am:

Wake up, have a green tea

Breakfast:

A Think Thin bar

or

Clean Shake:

  • 1 cup Almond Milk
  • a handful of blueberries (optional)
  • A level scoop of Dr. Alejandro Junger’s “Move” powder
  • A scoop of Dr. Alejandro Junger’s “Nourish” powder

Combine ingredients in a blender and blend until smooth.

Note: Breakfast is a good time to take your daily multivitamin.

8 am – 9:30 Workout

Check out this video that Tracy prepared for me. Do this workout plus 45 minutes of dance cardio.

Post-workout:

Kale Juice: This is an incredibly healthy, refreshing way to start your day. Kale is full of calcium and antioxidants and just about everything else—it’s one of the best things you can put into your system. When juiced with a bit of lemon and agave, kale turns into a sort-of grassy lemonade. No worries if you don’t have a juicer, a blender and a sieve do the trick.

  • 1 bunch of kale, stems removed and leaves washed
  • the juice of 2 smallish lemons
  • 1 1/2 tablespoons agave nectar
  • 1/2 cup cold water

Combine everything in a blender and blitz until completely pureed. It might take a little bit of time and a shove to get it going. Strain the juice through a fine sieve into a bowl, pushing down on the solids with a kitchen spoon being sure to extract all the juice. Taste the juice and add a bit more lemon or agave if you think it needs it. Pour into a glass and drink up.

1 pm Lunch

Tracy sent me a few suggestions for a few healthy wraps – vegan and non-vegetarian.

Vegan Option #1

  • 1 Mountain Valley Wrap (super low carb, low calorie, tortilla wraps that you can find at your local health food store)
  • 1.5 tablespoons of Almond Butter
  • Chopped Dates

Vegan Option #2

  • Mountain Valley Wrap
  • 1 Avocado
  • Tomato slices
  • Cucumber slices
  • Jicama slivers

Non-Vegetarian Option

  • Mountain Valley Wrap
  • Oven roasted turkey plain (no salt)
  • Tomato slices
  • Cucumber slices
  • 1tbsp honey mustard (Mix 1 tbsp mustard with 1 tsp honey)

Lemony Grilled Chicken

I came up with this recipe as an alternative to the wraps in order to add a little variety to lunch time.

  • Boneless, skinless chicken breast
  • Lemon juice
  • Olive oil
  • Salt and Pepper

Marinate the chicken breast in lemon juice and a tiny (emphasis on tiny) bit of olive oil. Season well and grill. Serve with the steamed vegetable or vegetable salad of your choice.

Afternoon:

Here are a few snacks to hold you over until dinner:

A small handful of almonds

or

A GT’s Raw Organic Kombucha (note: Be sure to stick with the bottles labeled GT’s Raw Organic Kombucha over the Synergy Organic & Raw varieties, as these have fruit juice in them.)

or

Kale Juice

Dinner:

Turkey Kale Soup

Tracy also shared this recipe with me. Another super-low calorie recipe, it does not lack in flavor.

  • 1 Yellow onion quartered
  • 10 Cloves garlic minced
  • 2 leeks
  • asparagus tips
  • 3 Stalks of celery
  • 1 Parsnip
  • A handful of thyme
  • 2 Sprig rosemary
  • 2 Low sodium vegan bullion cubes
  • 12 C Water
  • Bunch parsley minced
  • 2 lbs. Boneless skinless turkey breast
  • 1 T Soy sauce
  • 1-2 lb. Kale

Rub the turkey with half the garlic, half the rosemary, half the thyme, soy sauce and half the parsley. In a soup pot add remaining ingredients except for the kale, sauté on medium heat about 10 minutes so the vegetables start to brown. Cover with water and add bullion simmer about 3 hours so the vegetables are cooked. Strain broth, meanwhile place turkey with seasonings in a covered roasting pan into a 370 degree oven. Roast about 1 ½ hours or until cooked. Take out of the oven uncover and let cool about an hour. Shred the turkey and add it to the strained broth. Take the stems out of the kale chop and add to the broth cook another hour. Serve garnished with fresh parsley and a splash of soy sauce to taste.

Chopped Veggie Salad

Chop the vegetables of your choice into small pieces and dress with a light vinaigrette. I recommend shallots which add an extra kick. Here’s a combination I particularly like:

  • The lettuce of your choice
  • Steamed beets
  • Tomatoes
  • Celery
  • Cucumber
  • Corn
  • Basil

Note: Be sure to rotate the recipes to keep the days interesting.

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