MEAL STRUCTURE
BUILD EVERY PLATE WITH A CLEAR PURPOSE
THE USER SHOULD NEVER FEEL LOST ABOUT WHAT A MEAL IS SUPPOSED TO DO. EVERY MEAL CAN BE STRUCTURED AROUND A SIMPLE PERFORMANCE LOGIC: PROTEIN FOR REPAIR, CARBS FOR FUEL, COLOUR FOR MICRONUTRIENTS, FATS FOR BALANCE, AND WATER FOR FUNCTION.
PROTEINCHICKEN, EGGS, FISH, GREEK YOGHURT, LENTILS
CARBSRICE, POTATOES, OATS, PASTA, FRUIT, WHOLEGRAINS
COLOURVEGETABLES, BERRIES, SALAD, BEANS, GREENS
FATSAVOCADO, OLIVE OIL, NUTS, SEEDS, SALMON
WATERHYDRATION BEFORE CAFFEINE, TRAINING, AND STUDY