Day One: food journal

Good morning everyone!  I wanted to start off by saying that I am sharing with you all some recipes that I have made up or have had inspiration to make.  Now, I am not the best with how many portions everything makes, but if you do make these recipes & it makes way to much, you can always freeze!  I will break down all the meals we ate yesterday & the recipes, starting with breakfast!

Yesterday morning, Matt woke up early to go to the gym & that meant that Ollie woke up early too.  When Matt came back home, we had a Starbucks gift card, so we took a long walk & got some coffee.  When we came home, I made Matt a breakfast burrito, Ollie a breakfast burrito bowl (he isn't a tortilla fan yet) & then I made myself a fruit bowl.  I actually made the breakfast burritos a few days before, but Monday was the last day to eat them!

My breakfast: One mango, handful of blackberries, blueberries & raspberries, one kiwi & one banana.  I couldn't finish it all, so Matt & Ollie did.

Matt & Ollie's breakfast (Ollie didn't have the tortilla, but had everything else in a bowl): Breakfast burrito with brown rice, potato mixture, avocado, black beans, salsa & siracha.

 Potato Mixture:
2 russet potatoes, peeled & cut into cubes
2 medium carrots, chopped
1 sweet onion, diced
1 TB Olive oil (coconut & avocado oil works too!)
1 cup water
1 tsp smoked paprika
1 TB minced garlic
1/2 tsp cumin
1 tsp chili powder
Place oil & water in pan & place on medium-low heat. Add the rest of the ingredients & mix spices in. Cover pan & let sit for a bit.  I kept checking on the potatoes & would flip them from time to time. When the carrots & potatoes are soft, take cover off & let them sit for a few minutes on one side & then flip to the other.  I like it when the mixture is a little burnt, but that is just my preference.
Assemble burrito with a little cooked brown rice, black beans, potato mixture, avocado & salsa!  We like it a bit spicy, so we added siracha to ours.

Next, we have lunch!  Matt's lunch was a burrito bowl (same as breakfast, minus the tortilla) & Ollie & I had rawnola with frozen blueberries.  I LOVE this rawnola & first heard about it while watching this YouTube video by Sarah Lemkus!  Super quick & easy to make.

11 pitted medjool dates
1/2 cup raw oats
1/2 cup shredded unsweetened coconut
Blend all ingredients together & store in fridge for about a week.
We added frozen organic wild blueberries & a little water & ate it like a cereal!

For snacks, we ate some popcorn, carrot sticks & brown rice cakes.  When dinner rolled around, I was craving curry so bad (not pregnant)!  I actually bought a few yellow curry sauces from Trader Joes, but found out they had milk in them (LAME), so I just made my own curry.  It turned out really great with a good hint of sweetness to it!  Also, I usually make brown rice in bulk that way we can use it for whatever we need it for!  Plus, it is super easy to make!  I usually get a pot, add a 1:2 ratio, so one cup rice to 2 cups water!  Then just cover & simmer until the rice is fluffy & there is no more water left in the pot.

Dairy Free Curry
3 (14.5oz.) cans of diced tomatoes
2 (13.5oz.) cans of coconut milk
1/2 cup red split lentils
1 tsp onion powder
1/2 tsp cumin
3/4 tsp smoked paprika
1 tsp turmeric
2 tsp curry powder
1 tsp ginger powder
3-4 cloves minced garlic
2 medium carrots, sliced
1 medium sweet onion, diced
1 orange bell pepper
1 medium sweet potato
Add coconut milk, diced tomatoes & spices to a dutch oven (or soup pot) & put on medium-low heat & stir until spices are all incorporated.  Next, add the rest of the ingredients & stir.  Place cover on & put on low heat for about 1-1 1/2 hours or until the carrots & sweet potatoes are soft!  Serve over brown rice.

And there you have it!  Pretty simple & easy day, plus, I have dinner ready for tonight!  Let me know if you guys try out any of these recipes & let me know how it goes!


Day two: food journal

a new lifestyle