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Learn to Eat Healthy Consistently and Joyfully

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WHAT I EAT IN A DAY RECIPES

 

BREAKFAST – BLUEBERRY SMOOTHIE BOWL

Makes 2 servings

INGREDIENTS

½ yellow squash, cut in chunks
2 packed cups baby spinach (2 ounces)
2 cups chopped Napa (or other) cabbage (6 ounces)
1 cup frozen mixed berries
cup frozen dark cherries
1 overripe banana, sliced and frozen
1 cup unsweetened plant milk
cups white beans (we used cannellini)

DIRECTIONS

In a high-powered blender, combine all ingredients and blend until thick & creamy. Use the tamper, if you have one, or stop & scrape down the sides of the container to combine well.

Scrape out into 2 serving bowls & top each with:

1 Tablespoon ground flaxseed
2 teaspoons flaked coconut
½ mango, diced

 

LUNCH – CRUCIFEROUS SALAD & ZESTY DRESSING

ZESTY DRESSING

Makes 1 ½ cups

INGREDIENTS

½ cup water
¼ cup one-ingredient almond butter
2 lemons, juiced
Zest from 1 organic lemon
1 teaspoon fresh ginger, minced (add more to taste, as desired) OR ½  teaspoon powdered ginger
1 Medjool date, pitted (soaked 30 minutes in ¾ cup water OR softened in ¾ cup water in microwave for 1 minute)
1-2 fresh garlic cloves
¼ teaspoon powdered turmeric
teaspoon freshly ground black pepper
2 Tablespoons unfortified nutritional yeast

DIRECTIONS

In a high-powered blender, combine all ingredients (including date soaking liquid) blending until smooth. Use of the recipe on Salad each day of Set.

TIP: use this Dressing on any salad!

CRUCIFEROUS SALAD

Makes 4 servings

INGREDIENTS

1 medium head of broccoli, use only florets, chopped
1 medium head cauliflower, use only florets, chopped
3 spring onions
½ cup shredded carrots
1 sweet apple (like Fuji), diced

DIRECTIONS

In a large bowl, combine all ingredients. Pour dressing over & gently toss.

Serve in Romaine lettuce leaves, if desired.

 

DINNER – KALE & MUSHROOM-STUFFED SWEET POTATOES

Makes 1 serving

INGREDIENTS

cup chopped sweet onion
3 cups kale
2 medium white mushrooms
1 (6-8 ounces) sweet potato, baked
No salt seasoning of your choice
Freshly ground black pepper

DIRECTIONS

In a large skillet, cook onions until they sweat. Add mushrooms, kale & spices. Cover with lid & cook just until kale is wilted. Stuff into & around the sweet potato. Enjoy!

 

VIDEO SHOW NOTES

This is what I eat in a day to lose weight on the Eat To Live nutritarian diet. In this recipe video, we’ve got three awesome recipes! For breakfast, we’re having a lovely blueberry smoothie served in a bowl with some lovely toppings. I love smoothie bowls because it feels like a very substantial meal! But if you’re pressed for time, you can just skip the toppings and use a straw.

BREAKFAST – BLUEBERRY SMOOTHIE BOWL

This recipe makes enough for two smoothie bowls, so feel free to save one for tomorrow if you like. We add yellow squash, spinach, cabbage,  frozen berries, and (as if those ingredients weren’t interesting enough) we then add cannellini beans!! Yes, you heard that right!  All these ingredients in our smoothie bowl are going to go a long way towards keeping us full for the morning.  For flavor we add the unsweetened plant milk, frozen dark sweet cherries, frozen bananas.  Those berries will add some really nice sweetness to round out the veggies that we added first. After blending that all up, you can then top it with things like ground flaxseed, a few coconut flakes, some diced mango, a few blueberries or anything else that you have on hand that you think would be good.  I love to have some dried fruit, some rolled oats or something like that. Smoothie bowls are so versatile!

LUNCH – CRUCIFEROUS SALAD & ZESTY DRESSING

We’re having a cruciferous vegetable salad with a zesty dressing for lunch. To the blender, we add almond butter, lime zest, lemon juice, one soaked date, a small piece of fresh ginger, a nice plump clove of garlic, turmeric powder, and a little bit of ground black pepper (to help with that bio-availability of that turmeric). We add a little water to thin it out a bit and you can add water to whatever consistency you like.

Then we make a crust a nice, crunchy cruciferous veggie salad. The trick to using cruciferous veggies is either to have a dressing or an ingredient in the salad that complements their flavor or don’t use too many cruciferous ingredients compared to the other ingredients. The salad apples do the trick of rounding out that flavor, as well as the dressing. In the salad we have some shredded carrots, broccoli chopped into tiny pieces, cauliflower, and some green onions.  We add diced apples which are going to add some sweetness and contrast. The last step is to fold the dressing into the veggies. Use all of that dressing. These leftovers are going to last three or more days in the fridge if you don’t dress it right away, so you can enjoy this over and over again.

DINNER – KALE & MUSHROOM-STUFFED SWEET POTATOES

For dinner, we’re making kale and mushroom stuffed sweet potatoes using a sweet potato that we’ve already pre-roasted. Feel free to roast a sweet potato ahead of time in parchment paper or foil at around 350/400 degrees for about 45 minutes until it’s soft.  You could roast several of them in one day and then stuff them for a few days in a row for meals and you can vary the ingredients too if you like. For the filling we start with chopped onion and kale in a saute pan. Add some fresh ground pepper, some mrs dash. Use whatever spices you like. Then add some mushrooms. The mushrooms are awesome because they let off some moisture and keep everything from sticking to the pans, which is a nice cooking bonus. While it cooks we get the sweet potato ready.  Open it up, smoosh it around a bit to get it open and then pile on those veggies use as much as you like. This is such a simple and flavorful way to dress up a sweet potato. The combination of sweet and savory is perfect. These are gonna keep you so full and what I love about them is that you can prep them ahead of time so you can make two or three at a time and have some food for a few days.

Why not join our 21-day challenge?

So guess what? We are in the middle of open registration for one of our 21-day challenges. If you like the recipes that you see here and if you like the recipes we post, then make sure you sign up because we do all of the thinking for you for 21 whole days! Recipes, grocery lists, meal plans, etc. We’re going to tell you when to prep every single little thing so you never have to think about a thing. We’ll give you a calendar with all the information you need about all of it, plus a bazillion other bonuses that come along with it – on mindset, on food storage, on my favorite kitchen products – all that kind of stuff.

So if you’re interested in a 21-day challenge and to be able to do the challenge with hundreds of other people at the same time, sign up for this 21-day challenge that is open for registration this week. Go to info.thewateringmouth.com/join-the-challenge

I would love to see you in there. You can really up your game and up your understanding of the Eat to Live journey when you join one of our 21-day challenges. We’ve had so many people say things like that they can’t believe they’re not hungry and are still losing weight. They feel really full and satiated and they’re starting to lose their cravings. So many people lose five/ten pounds at least on these challenges. I would love to see you in there at least communing with your fellow Eat to Live nutritarian friends and joining in on one of these 21-day challenges.

The above is from this week’s YouTube video. Click here if you’d like to see the video