5 Power Food Pairs That Boost Natural GLP-1

Ingredients

• 2 large Eggs (free‑range, at room temperature)
• 2 cups Spinach (fresh, loosely packed)
• 1 medium Avocado (ripe, flesh scooped out)
• 0.5 cup Rolled Oats (gluten‑free if possible)
• 1 cup Greek Yogurt (plain, full‑fat)
• 0.5 cup Mixed Berries (fresh or frozen, unsweetened)
• 6 oz Salmon Fillet (wild‑caught, skin removed)
• 1 medium Sweet Potato (peeled and cut into 1‑inch cubes)
• 0.5 cup Quinoa (dry, rinsed before cooking)
• 0.5 cup Chickpeas (cooked, drained and rinsed (canned))
• 2 tbsp Olive Oil (extra‑virgin, for cooking and drizzling)
• to taste Salt
• to taste Black Pepper

Instructions

1. Eggs + Leafy Greens Power Pair

   Heat 1 tsp olive oil in a non‑stick skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes. Push the greens to the side, crack the eggs into the pan, scramble together with the greens, season with salt and pepper, and cook until just set, about 3‑4 minutes.

   Time: PT10M

   Temperature: Medium heat

2. Avocado + Oatmeal Power Pair

   In a saucepan, bring 1 cup water to a boil. Stir in the rolled oats, reduce to a simmer, and cook for 5 minutes, stirring occasionally. Remove from heat, mash the avocado into the cooked oats, add a pinch of salt, and stir until creamy.

   Time: PT10M

   Temperature: Medium heat

3. Greek Yogurt + Berries Power Pair

   In a mixing bowl, combine the Greek yogurt with the mixed berries. Gently fold together and sprinkle with a tiny pinch of cinnamon if desired.

   Time: PT5M

4. Salmon + Sweet Potato Power Pair

   Preheat the oven to 400°F. Toss sweet potato cubes with 1 tsp olive oil, salt, and pepper, spread on a baking sheet, and roast for 20 minutes, turning halfway. Place the salmon fillet on the same sheet (or a separate sheet) drizzled with a little olive oil, season, and bake for the final 12‑15 minutes until the internal temperature reaches 145°F.

   Time: PT20M

   Temperature: 400°F

5. Quinoa + Chickpeas Power Pair

   Rinse quinoa under cold water. In a saucepan, combine quinoa with 1 cup water, bring to a boil, then reduce to low heat, cover, and simmer for 12 minutes. Fluff with a fork. Meanwhile, heat 1 tsp olive oil in a small skillet, add the chickpeas, season, and warm for 3‑4 minutes. Mix quinoa and chickpeas together.

   Time: PT15M

   Temperature: Medium heat

Nutrition Facts

Calories

1650

Protein

115 g

Carbohydrates

150 g

Fat

70 g

Fiber

32 g