We kickstarted into female athlete diets last week and I figured I’d bring in another one considering how many of you guys liked seeing Carli Lloyd’s diet plan!
From a professional soccer player to an Olympic athlete!
The new Celeb Diet Plan Database is growing quickly and I want to immediately diversify it right off the bat.
And Abby Johnston is an amazing way to do just that.
Not only is Johnston an Olympic diver, but she is also a medical student. Here’s what People tells us about that:
Headed to her second Olympics—all while balancing an intense course load as a medical student at Duke University—diver Abby Johnston has her nutrition down pat.
Continuing on into the interview they proceed to quote some great information from Johnston as well:
“My general philosophy is to eat healthy 80 percent of the time, but allow for cravings,” she tells PEOPLE. “I never skip breakfast, I try to have a salad as at least one of my meals each day, and I cook at home as much as possible. My rule is one drink or one dessert almost every night so I don’t feel completely deprived.”
A whole section of my book and a HUGE part of our 4-Tier-Nutrition-System (SHJ Nutrition System) revolves around allowing for indulgences and the exact philosophy Abby is describing; and completely calculated for success as well.
I LOVE that we’re now even seeing this from an athlete like her!
The article wraps it up with some more awesome information and we’ll use the same before getting into the full diet plan:
“Between medical school and the Olympics, I’m crunched for time, so I always make extra servings that I can eat as leftovers the next day,” says Johnston, 26. “I love finding recipes that take a healthy twist on my favorite foods.”
Of course, a few junk foods do slip in from time to time. “My favorite cheat food is pizza rolls!” she admits.
Mine isn’t pizza polls, but I do eat bagel bites!
Abby Johnston Diet Plan
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Abby Johnston Diet Plan
56 oz. of water a day
Avocado toast made with 1 whole-wheat, high-fiber English muffin and ½ an avocado, seasoned with Himalayan salt and drops of Frank’s RedHot Sauce
16 oz. iced coffee with a splash of creamer
2 zucchini boats made by scooping out a zucchini with ⅓ lb. ground turkey cooked with taco seasoning, and topped with lettuce, salsa and low-fat shredded cheese
WATCH: Meet the High School Runner Who Will Be the Youngest Track Athlete to Compete in the Olympics Since 1972
Apple with 1 tbsp. of crunchy peanut butter
Rosemary chicken salad with ½ lb. of chicken seasoned with rosemary, 2 strips of bacon, crumbled, 2 cups of mixed greens, ¼ cup of chopped cherry tomatoes, ½ an avocado, sliced, and 1 tbsp. of homemade rosemary vinaigrette
Margarita, made with 1 ½ oz. tequila, 1 oz. triple sec, 1 oz. lime juice, ½ oz. orange juice, and a small splash of agave nectar
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