3 recipes for one really healthy day from Lorna Jane Clarkson

The fitness-fashion empress shares three easy-healthy meals from her new cookbook, meant to be enjoyed while rocking your cutest workout leggings, of course.
(Photo: Lorna Jane) At 168 international stores and counting, the Aussie founder of eponymous fitness fashion brand Lorna Jane has created an empire built on making women feel chic and pretty when they work out. And a woman whose bread and butter is outfitting women as they work off their bread and butter certainly knows the importance of eating well.

Which is why Lorna Jane Clarkson just released her first cookbook (and third book), Nourish: The Fit Woman’s Cookbook.

And it’s filled with healthy recipes you’ll really want to make and eat (think easy Thai-style vegetable rolls and salads in a mason jar). “People often feel that if they’re not depriving themselves of something, or going off sugar, they’re doing something wrong,” Clarkson says, of her food philosophy. “I say, eat for what you expect your body and mind to do for that day.”

Here are three recipes that will prep you for a healthy day—whether that’s at the gym or chillaxing poolside on a summer weekend. —Jamie McKillop

(Photo: Lorna Jane)


Get Started
Lorna Jane Recipe 1 Breakfast: Coconut Yogurt
Serves 2

1 coconut (or 2/3 cup canned coconut cream)
1 vanilla bean, scraped
1 tsp kefir powder or 1 tsp dairy-free high-strength probiotic powder

Pour the water from the coconut into a blender (should have about 1 1⁄4 cups). Using a spoon or ice-cream scoop, scoop out flesh from coconut and add to blender. Blend coconut mixture about five minutes or until smooth and creamy.

Transfer to a sterilized jar. Stir in vanilla and kefir powder. Seal jar and stand mixture at room temperature for 24 hours. Stir yogurt and refrigerate until ready to use.

Per serving: Protein (18.3g), carbohydrate (74g), fat (49.7g), fiber (8.8g).

(Photo: Lorna Jane)


Lorna Jane Recipe 2 Lunch: Kale, Black Rice, and Raspberry Salad
Serves 2

1 cup black rice
2/3 cup purple kale, trimmed, coarsely chopped
2 tbsp extra virgin olive oil
1/2 cup fresh raspberries
1/2 cup roasted walnuts, coarsely chopped
1 1/2 ounces soft goat’s cheese, crumbled

Raspberry Vinaigrette:
1/2 cup fresh raspberries
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp filtered water
1 tsp raw honey

Rinse rice well; drain. Cook rice in a medium saucepan of boiling filtered water, about 25 minutes or until tender; drain. Rinse under cold water; drain. Meanwhile, preheat oven to 400 degrees.

Combine kale with the oil on an oven tray, season, and roast about 10 minutes or until crisp.

To make the raspberry vinaigrette, blend or process the ingredients until smooth and well combined.

Combine rice and kale with the vinaigrette in a large bowl, toss well to combine. Serve sprinkled with raspberries, nuts and cheese.

Per serving: Protein (17.6g), carbohydrate (87.7g), total fat (52.6g), fiber (11.1g).

(Photo: Lorna Jane)


Lorna Jane Recipe Dinner: Fennel and Orange Baked Fish with Roasted Carrot and Parsnip Salad
Serves 2

1 baby fennel
12 1/2 ounces baby carrots, trimmed, peeled
2 medium parsnips, quartered
1 small red onion, cut into wedges
1/4 cup orange juice
1 1/2 tbsp cold-pressed extra virgin coconut oil
2 tsp finely grated orange rind
1 tsp fennel seeds
2  6 1/2-ounce firm white fish fillets
1 tbsp macadamia oil
1 tsp apple cider vinegar
2 cups arugula leaves
1 lemon, cut into wedges

Preheat oven to 400 degrees. Trim fennel and reserve one tablespoon finely chopped fennel fronds. Cut fennel into thin wedges.

Combine fennel, carrots, parsnip, onion, two tablespoons of the orange juice and one tablespoon of the coconut oil in a medium baking dish; roast 20 minutes.

Rub combined remaining coconut oil, rind and fennel seeds all over fish, season. Remove dish from oven and place fish on top of vegetables. Roast about 10 minutes or until fish is cooked as desired and vegetables are browned and tender.

Meanwhile, whisk oil, vinegar, reserved fennel fronds and the remaining orange juice in a medium bowl until combined. Remove dish from oven, transfer fish to plate, cover to keep warm. Add vegetables and arugula to bowl with dressing; toss gently. Serve fish with salad, lemon wedges, and extra fennel fronds, if you like.

Per serving: Protein (48.8g), carbohydrate (37.2g), total fat (27.3g), fiber (17.1g).

(Photo: Lorna Jane)


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