Has you always love everytime i share food with you either on my Instagram or here on the blog, i figured i could do a post of what i eat in a day and include a few recipes for you. Lately i've loving took to a certain point where it becomes therapeutic, finding new recipes and quinoa making my own makes hell a happy if it turns out well. I hope i can inspire some of you on what to cook and maybe temp you in trying certain ingredients on your daily cooks.
This was on my day off so hence why there's loads of homemade thingas and also coffee shop foods as well. To make it easy i'll list the foods from Breakfast through to Dinner
Pre- Workout
Berry smoothie (makes 2 smoothies)1 c frozen unsweetened raspberries and blackberries¾ c chilled coconut water1½ Tbsp agave nectar1 tsp fresh ginger2 tsp lemon juice
Steps:Pretty easy, all you need to do is blend it all together and enjoy you fresh smoothie!
Breakfast
Frutty Yougurt3 Tbsp Alpro Soya Lime yogurt1/2 banana1 c melon1 Tbsp Gogi berries1 Tbsp seeds
Steps:Easy as well, just put it all together.
Lunch
We went out for a quick lunch at Coffee in the Wood, a little coffee shop near to hour house. I had a warm bagel with hummus and fresh cucumber, and to drink i had a iced latte. I love that little coffee shop it's so cool and they have outside tables which was lovely as it was really sunny in London that day. After lunch we went to walk in the park and that sat down and chill for a while. I had a bottle of lemon water with i've finished so i bought a tropical fruit juice in Nero which was lovely.
Dinner
Stuffed Portobello Mushroom w/ avocado salad
1 portobello mushroom
1 carrot
1/4 yellow pepper
1/4 red pepper
1 tomato
1 small onion
1 egg
Spinach (as much as you like)
Pinch of black pepper
Garlic and curry to taste
Steps:
The salad only has rocket, avocado, yellow pepper, avocado and croutons. For the sauce i use balsamic vinegar. But you can make the salad as you want to, the mushroom tastes good with all salads.
Carrot bread
2 eggs
1c agave nectar
2⁄3 cup coconut oil
1 1⁄2 cs gluten free flour
3⁄4 Tbsp gluten free baking soda
1 Tbsp cinnamon
1 Tbsp nutmeg
1⁄2 Tbsp salt
1 1⁄2 c finely grated carrots
1⁄2 c chopped walnuts
Steps:
Love your sexy faces,Cat xx
1 portobello mushroom
1 carrot
1/4 yellow pepper
1/4 red pepper
1 tomato
1 small onion
1 egg
Spinach (as much as you like)
Pinch of black pepper
Garlic and curry to taste
Steps:
- Roast the veggies with coconut oil and add the spices.
- Pre heat the oven to 180 degrees and then place the mushrooms for 20 minutes to cook.
- Stuff the mushrooms with the veggies you've roasted topping it up with cheese or granulated bread and put your oven on grill mode for 5 minutes.
The salad only has rocket, avocado, yellow pepper, avocado and croutons. For the sauce i use balsamic vinegar. But you can make the salad as you want to, the mushroom tastes good with all salads.
Carrot bread
2 eggs
1c agave nectar
2⁄3 cup coconut oil
1 1⁄2 cs gluten free flour
3⁄4 Tbsp gluten free baking soda
1 Tbsp cinnamon
1 Tbsp nutmeg
1⁄2 Tbsp salt
1 1⁄2 c finely grated carrots
1⁄2 c chopped walnuts
Steps:
- Beat eggs.
- Add agave nectar and the coconut oil and beat thoroughly.
- Add the flour, baking soda, cinnamon, nutmeg, salt, walnuts and add it to the egg mixture; mix it well.
- Stir in carrots.
- Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray or with cocunut oil.
- Bake at 350° for about 1 hour.
Hope it has been helpful and do let me know if you've done any of the recipes and show me pictures on Instagram with the hashtag #geeklychicfood.