The #1 question I get on Instagram is “what do you eat” “what’s your diet” “do you calorie count.” I don’t have a specific diet and no I do not calorie count. I eat when I’m hungry. Whether that’s in the morning and I make a smoothie or it’s 3pm and I need to grab some hummus and crackers. I’m going to share every single thing that I eat from the moment I wake up to the moment I go to sleep.
First thing I drink is freshly juiced celery juice. Once I drink it, I wait 30 minutes before I eat or drink anything else.
Then, I’ll have my morning coffee with So Delicious Coconut Creamer
Before I eat anything, I take a sip out of my Bio K Plus probiotics. I don’t do dairy so I drink the blueberry vegan one. You can get them from your local Whole Foods or health store
Next, I’ll make a smoothie from Gwyneth' Paltrow’s book, “The Clean Plate.” My favorite is the Chlorella smoothie.
For lunch I’ll usually have a chopped salad or some type of vegetable soup. Here’s what I put in my chopped salad:
Hard boiled eggs
Hearts of palm
Grilled or marinated artichoke hearts
Chopped romaine hearts
The dressing : Herb Vinaigrette
Maille Dijon Mustard
Finely minced shallot
Red Wine Vinegar
Grape seed oil
Lemon zest and juice
Salt and pepper to taste
Other optional herbs- parsley, marjoram, scallions, chives, tarragon
Cheese: blue, goat, feta or any other cubed cheese of choice
Protein: Deli turkey or chicken, tuna, cubed chicken or tofu
Nuts or dried fruit: sunflower seeds, cranberries, etc.
Hummus, carrots, turkey and seed crackers from “The Clean Plate”
Seed crackers recipe:
1/2 cup flaxseeds
1 tablespoon arrowroot powder
1/4 teaspoon kosher salt
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
3 tablespoons hulled pepitas
1 cup boiling water
Preheat oven to 320
Mix all of the ingredients sans flaky sea salt, let sit for 15 minutes
Lay a large parchment paper on work surface and use a spatula to scrape the seed mixture
onto the paper. Top with another piece of parchment and use a ruling pin to roll the mixture into
an 8x11, 1/4 inch thick sheet.
Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly). Sprinkle
with flaky salt and bake for 45 minutes.
Let cool, then break the cracker into large pieces and store in an airtight container for up to 1
I always have some sort of protein and vegetable combo. Right now I’m not eating meat so I’ve been doing a lot of white fish and salmon. But when I do eat meat, we love to do turkey meatballs and grilled chicken. For our greens, we love spinach, broccoli and zucchini. For the kiddos, I’ll prepare sweet potato fries, brown rice or pasta.
I’m a big snacker and we always have a handful of snacks around the house, it can be dangerous. But a few staples are Dang coconut chips, Nut Thins, barkTHINS, dark chocolate chips, Siete Grain Free Tortilla Chips, Buddha Bowl Popcorn, Creation Nation Energy Bite mix, Hu Kitchen Chocolate and Cappellos Chocolate Chip Dough
Shop everything I mentioned:
That’s pretty much what I eat in a day. The proteins obviously changes, dinner changes every so often. But I like to have my seed cracker prepped for the week and same with my salad. Just so then I don’t need to prepare it everyday. I have it in the fridge, then grab it when I’m ready.
Breakfast and dinner is really what I prepare on a daily basis, unless we go out or feel like Postmating which is rare! I’ve been thinking about sharing what I eat on my Instagram stories in real time. If you would be interested in watching that, let me know below!
If you have any questions or want to know more, let me know in the comments below and I’d love to answer them!