What I Eat in a Day…

healthy living

Hey Everyone, I’ve recently noticed how my relationship with food has changed within the past few months. I know exactly what my body needs and following that instinct has led to making progress in my fitness goals and mental health. This is sometimes referred to as ‘intuitive eating’ but it doesn’t always come naturally. Intuitive eating is personal to every individual; which means that intuitive eating for me is different from what it means for you. Nevertheless, a ‘what I eat in a day’ can give you some inspiration and show you that eating healthy doesn’t mean bland food. This is what I eat on an average day, keeping a balanced dairy and gluten-free diet.

BREAKFAST

This is definitely my favourite meal of the day! (That’s saying a lot cause I love every meal) Before eating I have a glass of water and my coffee with almond milk. I normally eat around 10am and I have a few breakfasts I alternate between, but today I chose my healthy banana pancakes. These never get old, they taste amazing and they usually hold me over until lunch. I love adding protein powder to the mix, especially if I have a weight session that day and my go to protein is the Organifi Vanilla.

LUNCH

This is my second meal of the day and I usually have it between 1-2pm. I like to think of my meals as balanced; carbs, protein, and fats. Today I had stir-fried veggie quinoa with grilled chicken breast. Quinoa is definitely one of my favourite sources of carbs, it’s easy to make and it takes less than 15 mins. I usually stick to lean protein so chicken breast is also a usual.

AFTERNOON SNACK

This is my pre-workout snack that I have between 4-5pm. This time, I had a protein coffee smoothie with banana, cacao nibs, and chia seeds. Gives you a great boost of energy while still being light, plus it’s ideal for my coffee lovers. If you’re tired of your typical green or berry smoothies give this one a try!

DINNER

Gluten Free Pizza! You can’t go wrong with that. The crust is from Schar and it takes about 30 mins to prepare. This is a quick, easy dinner that I indulge in at least once a week. Unfortunately, Schar recently added Soy protein to their recipe so if you know any good gluten, soy, and dairy-free crusts, let me know down below. After dinner I tend to have something sweet; either dark chocolate (I like sweet switch’s 70% Dark), vegan hot chocolate or if I’m hungry, like I was on that night, I have some granola with blueberries and almond milk.

That’s it for the day, as you can see, I don’t restrict my eating or track my calories. Keep in mind I am currently trying to build muscle steadily and I workout 4-5 times a week. One thing to keep in mind is that not everyone should eat the same diet, but this is what works for me and I hope you enjoyed reading this post. Please like and follow for more posts, xoxo.

Healthy Konjac Noodle Soup

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Konjac noodles, also known as Shirataki noodles are made from the fibre of the root of the Asian Konjac plant. They are 97% water and are extremely low in calories and carbs, which make them ideal for weight loss. Moreover, since it is full of fibre, it keeps you fuller for longer and studies have shown that it has prebiotic properties that improve the gut flora.

INGREDIENTS

  • 1 portion of konjac noodles
  • 100g of chicken breast or beef
  • 1 cup chopped bok choy
  • 1/2 onion
  • 1tbsp garlic and ginger paste
  • 1tsp lemon zest
  • 2tbsp chopped spring onion
  • 2tbsp olive oil
  • 1 sliced red chilli or chilli flakes
  • 2 cups chicken or vegetable stock

STEPS

  1. First heat some olive oil in a pan, add the onions, garlic paste and chilli and stir until the onions turn translucent.
  2. Add the cubed chicken/beef and sauté until browned, this is when you can add any other ingredients you’d like such as mushrooms, broccolini or carrots. Add any spices as well as salt and pepper.
  3. Add the stock and let it simmer on medium heat.
  4. Drain the noodles and rinse them in water. Heat a pan on medium heat and let the noodles dehydrate for 5 mins or until all the water has evaporated. Stir them regularly to prevent them from shrinking if they’re cooked for too long.
  5. Add the noodles into the soup and the bok choy, close the pan with a lid for a few minutes so that the bok choy wilts, but does not overcook.
  6. Lastly add the spring onion and lemon zest.

This is one of my favourite recipes to make on the weekends, so I hope you try it out and follow for more healthy recipes, xoxo.