Tuesday, May 19, 2020

What I Eat in a Day + Healthy Recipes

Happy Tuesday! Today I'm sharing what I like to eat in a day. I try to eat pretty healthy and usually stick to a vegetarian diet. I'd love to go vegan in the future! 

My meals change depending on my schedule that day. Normally, I'm running around and on the go but everyone is home right now due to the Coronavirus, so I'm trying to get better at cooking. I also want to start meal prepping for the week. 

I always start my morning with a cup of hot water and lemon. After I get ready for the day, I have a latte or cappuccino. If I'm working or have class, I'll grab coffee at Starbucks or Peets Coffee. If I'm at home I use our Miele Machine, which will make any coffee drink with the touch of a button!

In this post, I will be linking some of the ingredients I use, to make it easier for my readers to find. 

For breakfast, I love eating Avocado Toast. I use whole grain seed bread, mashed avocado, a drizzle of lemon, and crushed red pepper.

For lunch, I made a Buddha Bowl. I recently discovered these and I've been making them all the time!

They consist of:
A green such as spinach or kale
A protein such as beans or chickpeas
A grain such as rice or quinoa 
A healthy carb such as fruit
A healthy fat such as avocado or nuts 
Extra flavors such as spices, dressing, or onions 

All you do is pick out your ingredients and mix them together in a bowl. So easy and a healthy lunch for when you are on the go or at home! 

They are so delicious and a great way to eat healthy and still have a meal with flavor. You can also change up the ingredients everyday! My mom and I make these all the time together. 

For dinner, I made Whole Wheat Rosé Pasta. This was so delicious and took barely any time to make! 

For this recipe you'll need:

2 pints cherry tomatoes, halved
3 tablespoons olive oil
black pepper
1 pound uncooked whole wheat pasta
1 large shallot, peeled and thinly sliced
6 large garlic cloves, peeled and minced
3 tablespoons of flour
3 tablespoons of tomato paste
1 1/2 cups dry rosé wine
2 cups whole milk
1/2 cup Parmesan
3 handfuls baby spinach
1/4 cup thinly-sliced fresh basil leaves
1. Heat your oven to 400°F. Spread the tomatoes on a lined baking sheet and toss with 1 tablespoon of olive oil. Bake for 20 minutes and let them cool.
2. Cook the pasta in a large pot and begin making the sauce. 
3. Heat the remaining 2 tablespoons of olive oil in a separate large pan. Add the shallot and cook for 4 minutes until soft. Add the garlic and sauté for 1 more minute, while stirring. Stir in the flour and tomato paste until evenly combined. Gradually pour in the rosé, followed by the milk, and whisk until combined. Continue cooking the sauce until it simmers and thickens. Reduce the heat to medium low and let simmer for 10 minutes.
4. Stir in the parmesan to the sauce and combine the cooked pasta, roasted tomatoes, spinach, and basil together in a pot. Stir together until the spinach has wilted and the sauce has coated the pasta. Enjoy!
Some of my favorite snacks are: 
 Apples with peanut butter
Yogurt with granola 
Bowl of berries
Granola Bars


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