What I Eat In A Day | Holistic Nutritionist, Mommy, Model | Summer Edition 2017

Share it with your friends Like

Thanks! Share it with your friends!

Close

Follow me on Instagram: http://bit.ly/2sy3sVj

Another What I eat in a day back by popular demand!
This is my usual summer eating habits that give me enough energy and nutrients to battle the day 🙂 in winter time I usually eat more and heavier foods to keep the energy going. This is what works for ME and I’m sharing this to inspire you and give you a glimpse of my diet. Please remember that every body is different and there are so many factors to figure out what your body needs: activity levels, seasons, body frame, any health goals or restrictions.

I always talk about how probiotics are an important part of your diet if it from supplement or food source (kefir, saurkraut, kambucha).
If you want to use it for maintenance start with 5-10billion count and if you battle with any of the mentioned symptoms take the 25-50billion count.

Probiotics: http://bit.ly/2u88dFn
Recipes:

Morning Coffee Smoothie:
1 cup unsweetened almond milk
2 pitted dates
1/2 frozen banana
1 tsp coffee beans/ espresso shot
1 tsp maca powder
Ice

Avocado toast:
Toasted rye bread
1/3-1/2 avocado, mashed on toast
drizzle some lemon juice
sea salt
1 tomato
chilli flakes, sesame oil- optional

The green goddess dressing (found on Pinterest)
INGREDIENTS
1 avocado
1 cup packed parsley
2 cloves garlic
juice of one lime /lemon
½ cup water
2 TBS olive oil
1 teaspoon sea salt
½ cup pistachios -you can sub other nuts

INSTRUCTIONS
Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce
Tip: add additional water or oil to thin the sauce for use as a dressing or a marinade.

Arugula power salad:
Arugula
1 cup canned chickpeas
cucumber
-Can add any other veggies you like
Green goddess dressing! DONE

Kefir berry snack:
1 cup of kefir
top with berries, nuts, seeds

Rice & beans bowl dinner:
1 tablespoon avocado oil
1/4 cup finely chopped onion
2 cloves garlic, crushed or minced
1 cup brown rice
2 cups reduced-sodium chicken broth
1/2 teaspoon cumin
15 ounces canned seasoned black beans, drained and rinsed
sea salt and pepper, to taste

Instructions:
I made my brown rice in the chicken broth separately but here’s another version for a one pot recipe.

In a medium saucepan, heat avocado oil over medium-high heat. Add onion, and sauté 3 minutes, until onion is tender and starting to brown. Add garlic, and sauté one minute longer. Add uncooked rice, and stir and sauté 2 minutes.
Add broth, salt, and cumin. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
Remove lid, stir in beans, and cover again. Turn off heat, and let stand for 3 minutes before serving. Add salt and pepper to taste.

Top with fresh cut lettuce, guacamole / green goddess dressing!

Dessert:
Peppermint tea to aid digestion
1 date with almond butter for a caramel treat

Hope you enjoyed this video!!
xx
V

Comments

Write a comment

*