Transcription
What I eat in a day as a nutritionist.
For breakfast, I made my frozen fruit high-fiber crumble. For me, protein and fiber are king when it comes to building healthy, balanced meals. So quick and easy. I use a frozen summer berry fruit mix, which is full of antioxidants. And the crumble top is a mixture of oats, brown sugar, egg whites, cashew butter, and an extra scoop of my omega-3 seed mix. I serve with a dollop of high protein yogurt, and this is so filling, delicious, and it also held really well. And I've been eating this throughout the week. If you don't have cashew nut butter, you can literally swap for any nut butter of your choice.
For lunch, it was my high protein tuna cottage cheese melts. Honestly, I need to create my own cottage cheese brand by this point, but I really do find it so useful. It's easy to incorporate into meals. It's a boost of protein, and it makes things taste so good, too, with its rich, creamy texture. My tuna melt is a mix of tuna, cottage cheese, sweet corn, spring onions, fresh parsley, jalapenos, and smoked cheddar. This mix is preparable, too. It will hold for about 3 days, and you can just load into your carb of choice, grill until oozing, and dive in.
For dinner, it was my super greens leak and parmesan pasta. Leaks and cavalonero are in season right now, and they taste so good. When you buy vegetables from the UK when they're in season, they definitely taste better. So, it's worth looking at the front of the pack when you're in the supermarket. I really love a pasta recipe like this. You get all your veggies, all your protein, but you still have this lovely hug in a bowl feel with minimum effort. I also had these leftovers for lunch the next day. They were absolutely delish.
Winding down with my favorite sweet treat combo, my hot chocolate, and a few squares of dark chocolate. And that was me wellfed and ready for bed.