If you didn’t catch my Insta-Stories earlier this week, I vlogged my day, showing you what I eat, what vitamins I take and talked a little bit about supplements and skincare. Because those little snippets only show you so much and they only stay up for 24 hours, I wanted to post a full blog post that would get into more detail about the recipes I made. So, without further adieu, here we go!
I usually start my mornings with a glass of lemon water or water with apple cider vinegar. Today, I opted for the vinegar water and also mixed in a teaspoon of turmeric powder.
“Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. ” –healthline.com
I like to start my day by ingesting liquids/foods that stimulate my digestion and promote a healthy gut. I also chose to take a little bit of oil of oregano and drink an echinacea tea to fend off the colds that have been going around Vancouver lately.
For my breakfast, I made my favorite gluten-free oatmeal. I boiled about 1 and 3/4 cups of water with a pinch of salt and then added 3/4 cups of gluten-free oats. I let those simmer to cook for about 6-7 mins. Once they started to thicken, I added a Tbsp. of cinnamon and also a Tbsp. of Collagen. I love adding collagen to my oatmeal or smoothies because it has SO many health benefits. Collagen is essentially the glue that holds our bodies together. As we age, we start to produce less collagen, our joints wear down, our digestive track doesn’t work as smoothly as it use to and of course, our skin loses its elasticity. Taking a collagen supplement help with ALL of that and more!
Once I added the cinnamon and collagen, I added a Tbsp. each of maple syrup, chia seeds and hemp hearts. I stirred everything together and then topped it all of with fresh blueberries, banana and toasted coconut.
For lunch I made a teriyaki tofu salad. Before I left for the gym, I set up my tofu to press so it would be done by the time I came back. When I first started cooking with tofu, I didn’t know you were supposed to press it to get the excess water out! Pressing your tofu makes it SO much easier and faster to cook and you don’t always need to press it for that long. I found the best way to do it was from the Oh She Glows Everyday cookbook by Angela Liddon. Her recipes are some of my favourite.
Once I was back from the gym, I unwrapped the tofu and sliced it into small cubes. Then for the tofu marinade I added:
3 tbsp. gluten-free soy
2 tbsp. sesame oil
a splash of OJ
1 tbsp. garlic
1 tbsp. grated ginger
1 tbsp. finely diced shallots
I also had some leftover cauliflower florets in my fridge that I needed to use up so I added that along with the tofu to a zip lock bag and poured in the marinade. I popped that into the fridge to let marinate for aprox. 30 mins.
While that was marinating, I made a quick little green protein smoothie to curb my appetite and help my body recover from my workout. I blended together a handful of spinach, about 1/3 cup of frozen pineapple, 1/3 cup of frozen pomegranate, 1 tbsp. of Benefibre, a scoop of my vegan protein powder, a splash of OJ, about 1 cup of water and 1/2 an avocado. I don’t really ever make my smoothies according to a recipe, I always just add in whatever I have floating around but I try and keep them as low in sugar as possible and more about the greens and protein. Because I eat a predominantly plant-based diet though, I tend to have a higher carb intake and eat lots of healthy fats. I also find taking vitamins and supplements important to my health as I don’t always get enough of what I need in the food I eat. Usually in the mornings I’ll take a probiotic. Because I had taken the oil of oregano today though, I held off on the probiotic until lunch. Oil of oregano and probiotics shouldn’t be taken together because they counteract one another. The oil of oregano is meant to fight off bacteria in the body and unfortunately, it can’t differentiate between good and bad bacteria. So, if you take a probiotic, make sure you are taking it a few hours after or before you take any oil of oregano. Along with my probiotic, I also take chlorella, calcium magnesium, vitamin D, B50 complex and a women’s daily vitamin.
When the tofu and cauliflower were done marinating, I popped them into the oven at 400°F for about 40-45 mins. checking and giving them a toss about half way through. Once they were baked to crispy perfection, I mixed together some spinach, tomato, cucumber, red pepper and purple onion and dressed it with an olive oil and white wine vinegar dressing. A little cracked salt and pepper was added to taste and I garnished with sesame seeds. YUM!!
When dinner time rolled around I decided to make my favorite spaghetti squash with lentil bolognese. To start, I cut a spaghetti squash in half, carved out the inside, and seasoned with olive oil, salt and pepper. Placed on a baking sheet, cut side up, I baked the squash at 375°F for about 40 mins.
While that was baking, I got started on making the bolognese. For that I used:
1 small yellow onion diced
2 carrots diced
2 stalks of celery diced
3 garlic cloves minced
1 cup crimini mushrooms diced
1 tsp dried basil
1 tsp dried oregano
pinch of red pepper flakes
2 cans of diced tomatoes (with liquid)
1 heaping tbsp of tomato paste
1 1/2 cups of cooked green lentils (You could use red too)
salt and pepper to taste
I started by sauteing the onion in about 2 tbsp of olive oil, then added the garlic, carrot and celery. I cooked that down until the onion was translucent. Then I added the mushrooms, basil, oregano and chili flakes. I cooked that until the mushrooms started to soften. Once they were soft, I added the tomatoes, tomato paste, gave that a stir and then added in the cooked lentils. (Make sure you cook the lentils prior to starting the bolognese as they can take about 20-25 mins to cook, or just use canned lentils.) Once everything was added I turned down the heat to a simmer and let everything cook for about 20 mins and did a taste test every so often. Around the time that the squash is done, the bolognese should be ready as well. I let the squash cool for a bit so I was able to handle it and I started to scape away at it with a fork to make it “spaghetti” like. I topped that off with a generous amount of the bolognese and some shredded dairy-free mozzarella. I popped the squash back into the oven under the broiler for a few mins to melt the cheese and get it nice and bubbly. I pulled that out and plated with fresh basil and lemon to garnish.
There you have it! This of course was a day off for me so I had a lot of time to cook and vlog, but I don’t always make such extensive meals every day. The oatmeal is something I eat almost every day or I make overnight oats and add some sort of fresh fruit. Lunches are usually leftover dinners from the night before and then I’ll usually make anything from the spaghetti squash to a 20 minute stir-fry for dinner. I hope you guys enjoyed taking a look into my diet/routine and learned something interesting. I don’t want to add this in, but please note, I am in no way a specialist or professional at this. What works for me in my diet might not necessarily work for you, so there are always modifications that can be made.