We’re back for another round of “what I eat in a day”! I am constantly getting questions about my diet/nutrition and while it’s constantly changing these days (thanks Hashis), I still love documenting a day in the life to show you that healthy eating doesn’t have to be boring and bland.
Let’s dive in!
A FULL DAY OF EATING
Nutrition notes: Gluten and dairy-free, no sugar (natural or artificial), no processed foods
Notes: I’m currently not tracking calories/macros at this point. Learning to eat a little more intuitively.
Note: My diet/nutrition are personal to me and is based on what has been recommended by my doctor. Before making any changes to your nutrition or diet, please consult with your physician or dietician.
7:00 Morning Routine
On the Menu:
I start every morning with…
8oz of hot water with lemon.
6oz of water mixed with Ora Organics Greens powder.
Fill up my 64oz Hydrojug to sip on throughout the first half of the day.
On the Menu: Tropical Green Smoothie
1 cup unsweetened almond milk, 1 scoop Ora Organics Vegan Protein Powder, 1/4 cup kale, 1/4 cup frozen mango, 1/4 cup avocado, 1/4 cup frozen pineapple, 1 kiwi, 1 tbsp unsweetened coconut flakes, 1 tbsp brazil nuts.
Blend – add ace if needed – enjoy!
On the Menu: Roasted Red Pepper + Chicken Sausage Rotini
1 box chickpea or lentil pasta (or any pasta of choice, 1 small jar roasted red peppers, 1/4 cup chopped basil (or one handful), 1/4 cup walnuts, 4 links Chicken sausage
Combine 1 small jar roasted red peppers, 1/4 cup basil, 1/4 cup walnuts, salt and pepper in a blender. Blend until smooth. Set aside.
Cook chickpea or lentil pasta per package directions and brown sliced chicken sausage on the stovetop (I like mine extra crispy!).
Toss pasta and sausage in roasted red pepper sauce. I usually have half of my sauce left so I freeze for later. But if you like your pasta extra saucey, toss it all in. Serve with roasted or steamed veggies.
On the Menu: adult lunchable
I prep this at the start of each week. Such a great grab n go snack.
In Tupperware, place the following:
Veggie sticks (love celery, carrots and bell peppers)
Chomps beef or turkey stick, cut into small pieces (jalapeño is BOMB),
2 tbsp walnuts
2 tbsp Tessamaes Classic Ranch for dipping
I also refill my 64oz Hydrojug around 2:00pm(ish) to finish for the rest of the day.
On the Menu: Fiesta Sweet Potato Bake
3 sweet potatoes, peeled and diced into small pieces, 3 bell peppers, diced into small pieces, 1 lb lean ground beef or turkey, 1 packet taco seasoning, salt and pepper to taste, 2 tsp cinnamon, 2 tsp crushed red pepper, 1/4 cup olive oil
Preheat oven to 425 degrees.
Season beef with salt and pepper. Brown on stovetop. Drain and add back to pan with taco seasoning and 1/4 cup water over medium heat. Stir until combined.
Add diced peppers and sweet potato to a roasting dish. Add cooked ground beef mixture. Toss in 1/4 cup olive oil, cinnamon, crushed red pepper, salt and pepper to taste. Stir to evenly coat.
Roast at 425 degrees for 30-40 minutes or until potatoes are tender.
On the Menu: Coconut Yogurt + frozen berries
1/2 cup Coconut yogurt, 1/4 cup frozen berries, 1 tbsp pumpkin seeds, 1 tbsp pecans