You’ve asked and you’ve asked. So I finally filmed a What I Eat In A Day video. I do have to admit it was rather fun! So thank you to everyone who requested it.
Like I mentioned in the video, I follow a plant-based diet and I don’t eat gluten or processed sugars. I switched to this diet last year when my dad and I did our cleanse and I’m so grateful I did. I’ve never felt happier or healthier in my entire life. But in no way do I think that you guys should follow the exact same diet as I am. I believe every single person is unique and there is no one diet that works for everyone.
These are just some of my favourite meals that I make on regular basis. And trust me when I tell you that these recipes are delicious! In my books, healthy must equal tasty! I believe that food is meant to be enjoyed. So regardless of what diet you follow, I hope you give some of these recipes a try.
1. Morning Lemon Water
The best way to start the day in my opinion. Drinking warm lemon water in the morning has got to be the easiest healthy habit you can introduce into your life.
2. Breakfast: Refreshing Green Juice
This is my go-to Green Juice that I drink most of the mornings. It’s not only a nutritious breakfast, but also my best-kept beauty secret! When I juice regularly, my skin is smooth and clear and I’m full of energy.
3. Morning Snack: Bananas
I didn’t take any photos of bananas. But I’m pretty sure you know what they look like.
4. Protein Powder
On the days when I work out, I take protein powder. My favourite brand is Sunwarrior. I like the fact that their protein is made out of raw brown rice and my body seems to absorb it well.
5. Lunch: Creamy Zucchini Soup and Rainbow Salad with Basil Dressing
I make this Creamy Zucchini Soup at least once a week. It takes only 15 minutes to prepare and has an amazing velvety texture. Whenever people try this soup for the first time they are surprised that this deliciousness is so easy to make.
I wish I could tell you that this salad has a fancy name (it deserves one because it was delicious). But it doesn’t. I literally opened the fridge and grabbed whatever ingredients I saw. Most of the salads that I make for lunch come to life this way.
What took this salad to the next level of awesomeness is my Creamy Basil Dressing. This dressing is the bomb dot com. I shared this recipe in my latest Fablunch Newsletter. If you want to get yummy recipes and healthy tips delivered to your email box every month, make sure to sign up for my Newsletter. The sign up form is in the side bar and on the home page of my blog.
6. Afternoon Snack: Zucchini Hummus
I like chickpeas. I really do. My tummy, on the other hand, doesn’t. So it refuses to digest them properly causing a bunch of unpleasant symptoms for moi. I was ecstatic when I tried this recipe for the first time because it was AMAZEBEANS. It has the same flavours as the original hummus without using any chickpeas. Who knew steamed zucchinis make a great substitute for chickpeas?
7. Dinner: Mexican Pilaf and Kale Salad
Full of hearty and delicious flavours, this Mexican Pilaf will spice up any dinner! This is my version of the recipe from Kris Carr’s Crazy Sexy Diet book. In the book, the pilaf is made with sprouted wild rice. So this recipe can be made either raw or cooked. I’ve used quinoa and brown rice before, but buckwheat has got to be my favourite “grain” for this recipe.
Kale Avocado Salad: simple, delicious, nutritious. Enough Said.
8. Coconut Ginger Cookies
I had a couple of my Coconut Ginger Cookies as a treat with my evening tea. These babies are gluten-free and sugar-free. Me gusta.
- 1 cup of warm of room temperature water
- juice of ½ lemon
- pinch of cayenne pepper
- 2 large cucumbers
- 2 pears
- 4-5 celery stalks
- 6-8 romaine lettuce leaves
- 5 kale leaves
- 1 big broccoli stem
- 1 lemon
- 5-6 mint leaves
- 1 inch ginger
- 2 big handfuls of spinach
- 1 handful off watercress
- 1 tomato
- ½ english cucumber
- 4-6 Kalamata olives
- 2 tbsp diced red onion
- 5-6 radishes
- 1 tbsp hemp seeds
- 2 tbsp Creamy Basil Dressing
- ¾-1 cup basil leaves
- 1 garlic clove
- 4 almonds/pine nuts
- 1 small zucchini
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp sea salt
- ¼ tsp black pepper
- 3 small zucchinis
- ½ cup tahini
- 2 garlic cloves
- 2 tbsp olive oil
- 1-2 tbsp lemon juice
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp salt
- 3 cups cooked buckwheat/brown rice/quinoa
- 1½ cups diced tomato
- ½ cup sun-dried tomatoes, soaked for 1 hour
- ½ cup fresh parsley
- 3-4 green onion
- 1 tbsp dried oregano
- 1-2 garlic cloves
- 1 tbsp dried oregano
- 1 tbsp chilli powder
- ½ tsp cumin
- 2 tbsp lemon juice
- 3 tbsp olive oil (optional)
- 1 tsp salt
- ½ tsp black pepper
- 2 large handfuls of kale
- 1 medium tomato
- ½ avocado
- 1 tbsp olive oil
- ½ tbsp lemon juice
- pinch of cayenne pepper
- ½ tsp salt
- Mix all ingredients in a glass and drink on an empty stomach.
- Peel cucumbers if using non organic. Cut all ingredients to fit into your juicer.
- Juice the veggies.
- Store leftover juice in the fridge for up to 1 day.
- Dice cucumber, tomato, radishes and red onion.
- Combine all ingredients in a large bowl. Add the dressing and mix well.
- Combine all ingredients in a blender or food processor and blend for 30 seconds until smooth.
- Store in the refrigerator in an airtight container for up to 1 week.
- Cut zucchinis into chunks and steam for 6-8 minutes.
- Combine all ingredients in a food processor and process until smooth.
- Dice tomatoes, green onion and parsley.
- In a large bowl, combine buckwheat, 1 cup of diced tomatoes, green onion and parsley.
- In a blender, blend remaining ½ cup of tomatoes, sun-dried tomatoes, garlic, lemon juice, oregano, chilli powder, cumin, olive oil, salt and pepper. Add a splash of water used to soak the sun-dried tomatoes to help the blending process.
- Add the sauce to the rest of the ingredients and mix well.
- Dice tomatoes and cut avocado into cubes.
- Combine all ingredients in a bowl and mix well.