Day Two Meals with Nora Minno

Day Two Meals with Nora Minno

Good morning friends!

Hope you had a great day 1 of meal prepping! Here's day 2 for ya!




Eggs, Arugula, and Avocado



  • 1 Egg

  • 1  cup Arugula

  • 1/2 Avocado (sliced)

  • 1  tsp Extra Virgin Olive Oil

  • 1 tsp Lemon Juice

  • 1 tsp Red Pepper Flakes

  • 1 tsp Black Pepper 


More Protein - Add an extra egg.


1. Cook egg in desired style (poached, fried, or soft boiled recommended).

2. While egg is cooking, toss arugula in olive oil and lemon juice mixture. 

3. On a plate, place arugula mixture and top with cooked egg, sliced avocado, red pepper flakes, and black pepper.



Gazpacho Soup 



1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.


  • 1 1/4 Tomato ((2 lbs total) cored and cut into chunks)
  • 1/4 Red Bell Pepper (seeded and cut into chunks)
  • 1/2 Cucumber (medium size 4-
  • 6 inches, peeled and sliced)
  • 1/4 White Onion (medium, sliced)
  • 1/4 Garlic (one clove)
  • 1 1/2 tsps Sherry Vinegar
  • 2 tbsps Extra Virgin Olive Oil
  • 1/4 Sea Salt & Black Pepper (to taste)








Kale & Tuna Salad with Sprouts and Parsley Vinaigrette 



  • 2/3 cup Parsley

  • 2 tbsps Extra Virgin Olive Oil
  • 2/3 Lemon (juiced)
  • 2/3 Garlic (clove, crushed
  • 2 tsps Apple Cider Vinegar
  • 1/8 tsp Sea Salt
  • 1/8 tsp Black Pepper
  • 2 2/3 cups Kale Leaves
  • 2/3 can Tuna (drained and flaked)
  • 2/3 Sweet Onion (diced
  • 1/2 cup Chickpeas
  • 1/2 cup Alfalfa Sprouts
  • 2 2/3 tbsps Sunflower Seeds


Vegan - Use quinoa and chickpeas instead of eggs and tuna.

On-the-go - Layer all ingredients into a mason jar.

No Tuna - Use any other source of protein like diced chicken breast or organic bacon.



1. Combine parsley, olive oil, lemon juice, garlic, apple cider vinegar, sea salt and black pepper together in a food processor or blender. Blend until smooth. Transfer into a jar.

2. Add kale leaves to a bowl. Pour half the dressing in the jar onto the kale leaves and massage. Add the tuna, onion, chickpeas, sprouts and sunflower seeds. Drizzle with desired amount of remaining dressing and serve!

Here is a look at the full week-long meal plan!

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Day Three Meals with Nora Minno

Day Three Meals with Nora Minno

Day One Meals with Nora Minno

Day One Meals with Nora Minno