I’ve gotten quite a few questions about my diet, most notably, what I eat in a day! In this video, I share with you a typical day of eating for me. What I eat in a day typically consists of mostly plant-based foods that I eat the bulk of later in the evening. Recently, I’ve been trying to pack in as much nutrient-dense foods as I can, and I’m loving the way my body feels as a result of these changes. What I eat in a day changes on a multitude of factors, but I always try to eat as many healthy foods as I can. Enjoy!
HEALTHY RECIPES FEATURED IN THIS VIDEO :
✨ Meal #1 : Coffee with Vanilla Soy Creamer
✨ Meal #2 : Leftover Caesar Salad
✨ Meal # 3 : Super Green Smoothie
1. 100g spinach (roughly 3-4 cups)
2. 500ml water (16oz)
3. 117g banana (1 medium)
4. 160g frozen mango (roughly 1 cup)
5. 150g frozen pineapple (roughly 1 cup)
6. 12g chia seeds (1 tablespoon)
7. 6g spirulina (2 teaspoons)
Blend all ingredients together and enjoy!
Hawaiian Spirulina (known for it's mild flavor & incredible vitamin and mineral content) : amzn.to/2slsVW7
Glass straws to enjoy with : amzn.to/2stNjno
✨ Meal #4 : Spaghetti Squash Veggie Bolognese Boat (serves 2)
Note: these measurements are estimates and easily substituted for other ingredients if desired. I halved everything below in this video, because I was only eating one spaghetti boat (not two).
1. 1 medium spaghetti squash
2. ½ tbsp olive oil
3. Dash of salt and pepper
4. 1 cup leftover mixed veggies/legumes of choice (in this video, roughly ¼ cup cooked green lentils, ½ cup finely chopped baby portobello mushrooms, ½ cup diced yellow onion, 6tbsp black beans, ½ cup tomato sauce)
5. ¼-½ cup spaghetti sauce
6. 4 tbsp ricotta
7. 4 tbsp fresh basil, chopped
8. 4 tbsp mozzarella
Cooking instructions:
1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out insides. Drizzle with a bit of olive oil, salt, pepper, and bake face down on a baking sheet for roughly 1 hour.
3. Once baked, shred the inside of the spaghetti squash with a fork and move to a small bowl. Mix the spaghetti squash shreds with your veggie mix of choice and spaghetti sauce (note: spaghetti squash has a pretty high water content, so not much spaghetti sauce is required. Add a tablespoon at a time, as to not make the mixture soupy.) Add back to the spaghetti squash boat.
4. Mix ricotta with chopped basil. Add the ricotta mixture to the top of the spaghetti squash boat and spread evenly lengthwise. Top with mozzarella. Bake in oven for additional 10-15 minutes, just to heat the sauce and veggie mixture together with squash. Broil for the last 2-3 minutes to brown the cheese on top.
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11 июн 2017
