VIDEO: What I Eat In A Day

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.

Morning:

Afternoon:

  • For lunch I’ll usually have a chopped salad or some type of vegetable soup. Here’s what I put in my chopped salad:

    • Cucumbers

    • Garbanzo beans

    • Banana peppers

    • Bell peppers

    • Tomatoes

    • Kalamata olives

    • Celery

    • Hard boiled eggs

    • Hearts of palm

    • Radishes

    • Carrots

    • Grilled or marinated artichoke hearts

    • Chopped romaine hearts

  • The dressing : Herb Vinaigrette

    • Maille Dijon Mustard

    • Finely minced shallot

    • Fresh oregano

    • Fresh basil

    • Red Wine Vinegar

    • Grape seed oil

    • Lemon zest and juice

    • Salt and pepper to taste

    • Other optional herbs- parsley, marjoram, scallions, chives, tarragon

  • Additional options:

    • 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.

    • Crutons

    • Diced Avocado

Snack:

Hummus, carrots, turkey and seed crackers from “The Clean Plate”

  • Seed crackers recipe:

    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

    week.

Dinner:

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.

Evening Snack:

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!

xox

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