What I Eat in a Day

Hello, lovelies!  Time for a confession: I totally love seeing What I Eat in a Day posts from my favorite bloggers and YouTubers.  While there’s never a typical day, it’s always fun to get a behind-the-scenes look at what’s fueling other people.  You get an inside peek plus some delicious inspiration.

Today I thought I’d jump on the bandwagon and add my own What I Ate Today post.  Let’s get started!

I start every day with a mug of lemon water, which um, I forgot to take a picture of.  Off to a good start, huh?

Following my lemon water, I did a morning workout.  While I like to eat a recovery meal within 30 minutes of exercising, I didn’t have time for a full meal right away.  I snacked on about 1/3 cup of black beans for a little protein and to keep the hungries away.

About an hour later it was time for one of my classic breakfasts: a smoothie bowl.  This one is made with 2 frozen strawberries, 1/2 cup frozen mango, 1/4 frozen banana, 1/4 fresh banana, 1/3 avocado, 1 handful of spinach, and 1/2 cup coconut milk.  Up on top we have granola, chia seeds, hemp seeds, and banana with peanut butter.

No lie, the smoothie made me a bit cold.  I heated things up with one of my favorite teas – the Harney & Sons Hot Cinnamon Sunset.  The flavor on this tea is unreal and I love that it’s so sweet you don’t have to add anything to it.  Cinnamon is also great at stabilizing blood sugar, and it helps me kick my sweet tooth to the curb.  I usually pick mine up when it’s on sale at Target, but you can find it on Amazon.com as well.  There’s also a decaf version that I like having as dessert.

For lunch I had Jalfrazie-inspired lentils plus a side of quinoa.  This meal is so filling!

Though I often have a snack between lunch and dinner, today the lentils kept me full until the evening.  For dinner I had leftover roasted vegetable salad from California Pizza Kitchen, bulked up with extra arugula.

My favorite trick when ordering salad at restaurants is to order your dressing on the side.  Not only does it allow you to control how much dressing goes on the salad, you can add it to only the portion you’re going to eat.  Usually I add dressings to one portion at a time, dressing the next section as I go.  That way if I have leftover lettuce, it won’t be limp when I have it the next day.

For dessert, I had cinnamon-vanilla nicecream.  For those of you who haven’t had it before, nicecream is banana ice cream.  You simply blend up frozen bananas until you get the consistency of ice cream.  So good!

My blender was being fussy so I added coconut milk to help the frozen banana blend.  I used 1 frozen banana, plus coconut milk, a generous amount of cinnamon, and a dash of vanilla.  It’s topped with a teaspoon or so of peanut butter, because you can’t beat that PB-banana combo!

I capped my night with a mug of herbal tea.

And there you have it, friends!  A full day’s worth of eats.  Let me know if you like seeing posts like this!