1. WHAT I EAT IN A DAY | Gluten-Free & Vegetarian

1. WHAT I EAT IN A DAY | Gluten-Free & Vegetarian


(cheerful music) – So the first thing I do
when I wake up in the morning is have some water with lemon juice. This is just fresh-squeezed lemon juice and then I also add in
some apple cider vinegar, which is raw and unfiltered. So, I pour in about a tablespoon and then I mix it and
that’s what it looks like. For breakfast this morning, I’m having a chocolate smoothy bowl. And I start with organic canned pumpkin, and then I have some organic baby spinach. And next up, I have a vegan
fermented protein powder from Genuine Health. And then I also add in some matcha powder which is really high in antioxidants and really energizing. And then some reishi mushrooms, which are good for
immunity an detoxification. And then, after the reishi, I add in some chocolate green powder. This is just a super food green powder, which adds a little more extra greens and also has some chocolate flavor. And then after the green powder, I add in some spirulina,
which is high-end protein. It’s an algae. And then is some organic, raw cacao powder to add that nice chocolate flavor. To make my smoothy bowl, I start with about a
quarter cup of pumpkin. I really just eyeball it and
just do two big spoonfuls of the organic pumpkin. Whoops, I missed the can there. And then I’ll, after the
pumpkin, I add in my greens. So, I do as many greens as possible. You can see I’m really
jamming them in here. I probably added about
three cups of spinach into the smoothie bowl. But because there’s a
lot of chocolate flavor, you can’t even really taste it. And then I’m adding in my powder. So here’s the protein powder
and then some spirulina. And then after the spirulina, I’ll add in that chocolate greens powder. I have my matcha powder,
which is about a teaspoon. And then the reishi mushroom
powder, which is again, almost about a teaspoon, maybe a little bit more. And then, the raw cocoa powder. I was just finishing the bag here. I usually add about two
tablespoons of raw cacao powder. Then it’s time for the frozen fruits. So, I’m using organic blackberries, frozen bananas, and
organic wild blueberries. I start with the bananas. I pre-chop them so this is
probably about half of a banana. And then I’ll add in my blueberries, which is about a quarter of a cup. And then my blackberries. And you can see, I didn’t
open the bag big enough. I’m having some trouble getting them out, but that’s okay. So, here’s my full smoothie. The pumpkin on the bottom,
the spinach, the powders, and then my frozen fruit on top. And then it’s just time to blend. So, I use my Blendtec twister
jar for my smoothie bowls, which makes it super thick and creamy. And, as you can see, it’s
almost like ice cream, which I love. So, then I’ll put it in my bowl and then this is where I
get to add all my toppings. So, today I chose chia seeds, mulberries, bee pollen, cacao nibs, and pumpkin seeds. And then you can just
top it however you like. I did it like this because I was gonna take a picture for Instagram, but however you want is fine. And then you can just dig in. So, it’s about 10:15 and I am about to go out to do an errand with Trevi. I have to get her groomed. And I’m gonna have a cup of tea, so I wanted to show you
what I am going to drink and also my crazy, crazy tea selection. So, I told you I have a lot of tea, I mean look at this. I have almost every single kind. I love mint and ginger
and matcha and green. But today, I am going to
have a cup of ginger tea. It’s really great for digestion. I absolutely love it. So, I just add in my boiling water, like you would any kind of tea, and you’re good to go. While I was waiting for
Trevi at the groomer, I stopped at the Whole Foods Cafe and ordered a matcha latte with hemp milk. It doesn’t come sweetened
so I just decided to add a little bit of organic honey and you can see I went a little bit crazy, but that’s okay. And then just stirred it
in and it was so delicious. I also got a little hungry, so I decided to have some
dried persimmon slices along with my matcha latte. And so now, I’m going
to unload my groceries and then I’m going to make lunch. So, I’m gonna make a salad
using some of the stuff that I got off the Whole Foods Hot Bar. And I’ll show you what it looks like. Check out this spread at Whole Foods. It is seriously so hard
to decide what to get. But for lunch today, I decided on a sesame broccoli, some raw beets and carrots, some seaweed salad, and I put it on a bed of arugula. And since I didn’t feel
like my bowl was enough, I also had a slice of gluten-free toast with hummus and avocado, aged and jerreed kombucha, and there’s my bowl with
some tahini dressing. It’s about 4 o’clock and it’s
time for my afternoon snack. And luckily, I was just
testing some juice recipes for Kitchen Aide. So I have some fresh-pressed juice drink, and let me show you
what I ended up making. I ended up making three juices, a green one, a carrot one, and a beet one, but I only ended up drinking one of them and it was the green one. It was so delicious. Just got back from my
evening walk with Trevi and I am going to start
on some stuff for dinner. So, I’m making roasted Brussels sprouts and crispy chic peas. And then once those are done, I’m going to make some sweet potato fries. Here’s my pan with my
washed Brussels sprouts and my drained and rinsed chic peas. And the first thing that
I’m gonna do is just pat the chic peas dry with a paper towel. This helps get them a little
bit crispier in the oven and it also helps get rid
of some of those skins. So, once they’re dry,
you can just pick through and take away the skins that
seem to have fallen off. And then you will see that I have my side of my little pile of skins. And then I’m just gonna drizzle this with about a tablespoon,
maybe a little bit more, of olive oil and season
with salt and pepper. Next up on the agenda
is my quinoa, of course. Can’t have a bowl without quinoa. So, I am making about a cup so that there, we have some extras. We don’t eat a cup in one serving, but, this is hard to do
with one hand, by the way. I’m pouring in my quinoa and
then I’ll add that to my pot along with two cups of water. And I’ll just bring that to a boil and then let it simmer
for like 15 minutes. While my quinoa’s cooking, I’m going to prep my sweet potatoes. So, I just chopped the ends
off of a large sweet potato and then chop it in half. And I’m making wedges. So, my trick to cutting wedges is actually to flip it up on its end like that and then I slice kind
of like you would a pie from the center and then you
just slice it into wedges. So, just repeat this until you’ve cut your entire sweet potato. And then I’ll show you how to season them. Once you’ve got everything chopped, just add the wedges into a bowl and you’ll drizzle with, maybe a tablespoon, a little bit more, of oil, season with salt and pepper and then I put in some fresh thyme. And then you just stir until
everything’s evenly combined. So this method for roasting, I actually saw on another bloggers page. I found it on Pinterest. So, you start by putting tin foil onto the base of your pan. And then you lay on a rack, and then you just arrange the sweet potato wedges on the pan. And you’ll roast them in the oven for about 35 minutes at 450 degrees. Next up on my menu is a
super simple kale salad. I make this almost every single night. And you just tear a bunch of kale, put it into a large bowl. And then I make a really
quick, easy dressing, which is olive oil, lemon juice, mustard, a little bit of salt and pepper and then you grate in some fresh garlic. This gives a nice little
bite and some great flavor. Next up, you’ll just pour the dressing on top of the kale, and then you’ll just get
in there with your hands. Don’t be afraid to get dirty. And you just massage it until the kale starts to break down and
gets a little bit soft and all of the dressing is
really evenly dispersed. ‘Kay, now it is time to
put everything together. So, I’m startin’ with
the kale on the bottom and then after the kale is the quinoa. So, Matt probably got about
a cup of quinoa in his and I did maybe half that amount for me. You can tell it’s still
super hot, which I love. It gives the whole bowl some heat. And I spilled a little
bit, but that’s okay. And then the Brussels sprouts. So these are just the
roasted Brussels sprouts. I probably did about a cup on each, maybe a little bit less. I don’t know, I didn’t measure. And then it’s time for the protein. So, for me, that was the
crispy chic peas that we made. I probably had about a half a cup of that. Matt had chicken. And then I love kimchi. It’s one of my favorite ingredients. I always add it to my bowls and Matt does not like kimchi. So, I did maybe a half a cup of kimchi. And then of course, we added avocado, can’t not have a bowl without avocado. So, I did a quarter of an
avocado for each of us, so I just take the pit
out and then I dice it so it’s kind of like a crosshatch. And then I just scoop it out with a fork or a spoon and I divided
it between our two bowls. Oh, and I can’t forget the hemp hearts. Love, love, love adding
hemp hearts onto my bowls. So, I just sprinkled
maybe like a tablespoon or two on each bowl. It just gives it some extra protein and a nice little crunch. Dinner’s not complete without
our sweet potato wedges. Here they are coming out of the oven. They are nice and hot. Didn’t get as crispy as I wanted but they were still delish. So, we’ve got our bowls. Oops, yum, so good. And Matt, what do you think of your bowl? You like it?
– You make, yeah. – His has chicken and mine has chic peas. Love my bowls but dang, are
our sweet potatoes good. Dipped in a little organic
ketchup and mm hum. Good night everybody.