What I Eat In A Day!

Breakfast: Green Smoothie
Blend a handful of kale, a handful of spinach, 1 scoop of vanilla protein powder, 1/4 avocado, 10 oz. coconut milk, and 3 ice cubes.
Snack: Pumpkin seeds and blueberries.
Lunch: Rice Bowl
Heat up 1/2 cup of cooked brown rice, 1/2 cup of frozen peas, 1 tsp of each (chili powder, paprika, garlic powder, ground cumin, salt, pepper) for about 7 minutes. Cook veggie burger of choice (I used Hilary’s Bean Burger). Chop veggie burger and add to the rice mixture.
Pre-heat your oven to 350 degrees fahrenheit. Cut a whole grain tortilla into triangles. Add same spices as above. Spread them on parchment paper and bake for 10 minutes.
Combine 1/2 of an avocado with a tbsp of salsa, salt, pepper, and garlic powder.
Add rice mixture to a bowl and top with the guacamole and about 1 tbsp of nutrition yeast.
Snack: Apple slices with peanut butter.
Dinner: Eggs and Veggies
Chop 1/4 onion, 1/2 red pepper, and 1/4 purple cabbage. Grate a carrot with a grater or slice it with a potato peeler. Add 1 tbsp of coconut oil to a pan. Sauté veggies on medium heat for about 5 minutes. Add 1 tsp of salt, pepper, and garlic powder. Massage a handful of kale to soften it, tear it into bite sized pieces and add them into the veggie mixture. Add about 2 tbsp of nutritional yeast. Cook for another 5 minutes.
While this is cooking, add 1 tsp of coconut oil onto a pan. Add two eggs to the pan and cook for about 3 minutes. I like my eggs cooked well, so I flip them and cook them for another minute. If you like runny eggs, don’t flip them.
Assemble your veggies and eggs. Enjoy!
