Eating for Your Eyes: Sample Daily Meal Plan

Salmon asparagus tomatoes

Maintaining a healthy and balanced diet that’s rich in lutein and zeaxanthin is important for maintaining good eye health and preventing age-related eye diseases. Incorporating these nutrients into your daily meals can be easy and delicious. Below is a sample menu for a day filled with lutein and zeaxanthin which could include an oatmeal berry breakfast, a spinach feta quesadilla for lunch, and a sautéed salmon and asparagus for dinner. Snack options could include a berry yogurt parfait or a carrot and hummus plate. Enjoy these tasty and nutrient-rich meals while taking care of your eyes.

Breakfast: Mixed Berry Oatmeal


  • 1/2 cup of rolled oats
  • 1 cup of water
  • 1/2 cup of mixed berries (fresh or frozen)
  • 1 tablespoon of honey
  • 1/4 teaspoon of cinnamon (optional)


  1. In a medium saucepan, bring water to a boil.
  2. Add the oats, reduce heat to low, and simmer for 5 minutes, stirring occasionally.
  3. Add the mixed berries to the saucepan and cook for an additional 2-3 minutes, or until the berries are soft and juicy.
  4. Drizzle honey over the top of the oatmeal and berries.
  5. Optional: sprinkle cinnamon over the top for added flavor.

This mixed berry oatmeal recipe is packed with antioxidants from the berries and provides a good source of fiber from the oats. The honey adds a touch of sweetness and can be adjusted to your personal taste. 

Lunch: Spinach and Feta Quesadilla


  • 2 large spinach tortillas
  • 1/2 cup of fresh spinach leaves, chopped
  • 1/4 cup of crumbled feta cheese
  • 1/4 cup of shredded mozzarella cheese
  • 1/4 cup of chopped sun-dried tomatoes
  • 1 tablespoon of olive oil


  1. Heat a large skillet over medium-high heat.
  2. Spread half of the chopped spinach leaves over one side of each tortilla.
  3. Sprinkle the feta cheese, mozzarella cheese, and sun-dried tomatoes evenly over the spinach.
  4. Fold each tortilla in half to create a quesadilla.
  5. Brush the olive oil on both sides of the quesadilla.
  6. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is crispy and golden brown.
  7. Remove the quesadilla from the skillet and cut it into slices.
  8. Serve the spinach and feta quesadilla immediately.

This spinach and feta quesadilla recipe is a great vegetarian lunch option that’s rich in lutein and zeaxanthin from the spinach. The feta cheese and sun-dried tomatoes add a flavorful kick, and the mozzarella cheese provides a good source of protein and calcium. 

Afternoon Snack: Nuts and Fruit

  • 1/4 cup of roasted almonds
  • ½ cup of red or green grapes

Dinner: Sautéed Salmon and Asparagus


  • 4 salmon fillets (4-6 oz each)
  • 1 pound of asparagus, trimmed and cut into small pieces
  • 2 garlic cloves, minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving (optional)


  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Season the salmon fillets with salt and pepper on both sides.
  3. Add the salmon fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy and golden brown.
  4. Flip the salmon fillets over and cook for an additional 3-4 minutes until the salmon is cooked through.
  5. Remove the salmon fillets from the skillet and set them aside on a plate.
  6. Add the remaining tablespoon of olive oil to the skillet.
  7. Add the minced garlic and sauté for 30 seconds until fragrant.
  8. Add the asparagus to the skillet and sauté for 3-4 minutes until tender-crisp.
  9. Season with salt and pepper to taste.
  10. Optional: serve with sliced cherry tomatoes and lemon wedges for a burst of freshness.

This sautéed salmon and asparagus recipe is a flavorful and healthy dinner option that’s rich in lutein and zeaxanthin from the asparagus. Salmon is also a good source of omega-3 fatty acids and other nutrients. 

Dessert: Berry Yogurt Parfait


  • 1 cup of plain Greek yogurt
  • 1 cup of mixed berries (strawberries, blueberries, raspberries)
  • 1/2 cup of granola
  • 2 tablespoons of honey (optional)


  1. Wash and slice the strawberries.
  2. In a small bowl, mix the plain Greek yogurt and honey until well combined.
  3. In a separate bowl, mix the mixed berries together.
  4. In a glass or jar, layer the ingredients starting with a spoonful of the yogurt mixture at the bottom.
  5. Add a layer of the mixed berries on top of the yogurt.
  6. Add a layer of granola on top of the mixed berries.
  7. Repeat the layers until the glass or jar is full.
  8. Optional: top with a few additional berries and granola for garnish.

This berry yogurt parfait recipe is a healthy and delicious breakfast or snack option that’s rich in lutein and zeaxanthin from the berries. The Greek yogurt provides a good source of protein and calcium, and the granola adds a satisfying crunch.

All of these meals contain various sources of lutein and zeaxanthin nutrients, such as spinach, salmon, and eggs. Including these foods in your diet can help promote eye health and reduce the risk of certain eye diseases, such as Age-Related Macular Degeneration and Diabetic Retinopathy. Enjoy!