Written By Gracie
I love reading ‘what I eat in a day’ blogs because I find them so inspiring and motivating! I wanted to do one myself because I did one a while ago, which was a real hit and since then i’ve had lots of requests for more. This one is slightly different to my last as it’s meat-free and mostly plantbased. I really enjoy meat-free days; I prefer how plant-based foods make me feel and actually enjoy eating them more than I do meat.
Below is my Monday food diary… this was a typical working day where we were working at mine. Monday’s are slightly easier for us in terms of eating because we work from home… it’s the rest of the week that’s slightly more difficult with food as we are normally out on meetings, doing store visits, sampling etc. I always try to be extra healthy on Monday’s to make up for any damage caused over the weekend!
I plan to do a few more of these ‘what I eat in a day’ blogs and will include one when i’m on the go so you can see the difference.
7.30am- Mug of green tea
8am- Protein Porridge:
It’s really important to get some protein in your system early on in the day so when you’re eating meat-free meals you really need to make it a priority to include ingredients that have high levels of protein. This porridge is great; it’s refreshing because of the apple, filling because of the oats and protein powder and packed full of goodness. For an extra protein/goodness kick I added sunflower seeds (26% protein) and pumpkin seeds (31% protein).
- 1x Grated apple (I used pink lady)
- 3x Tbsp porridge oats
- 6x Tbsp filtered water
- 1x Scoop of protein powder (I used The Super Elixir Nourishing Chocolate Protein Powder- I used the recommended amount on the back of the pack)
- 1 x Tsp Pumpkin seeds
- 1x Tsp Sunflower seeds
1) In a pan on a low heat add the water and porridge oats and simmer until the oats have soaked up all the water
2) Spoon into a bowl and add the grated apple and protein powder. Mix well
3) Spinkle over the pumpkin and sunflower seeds and enjoy!
12pm- Small handful of salted almonds:
I could literally eat a whole bag of these. They are so addictive!
12.30pm- Protein Punch Berry Smoothie
I had already got to this before I took a photo because it was SOOO good! It’s packed full of protein, antioxidants, fibre, vitamins and minerals and also tastes amazing. It takes 2 minutes to make and will do wonders for your skin, hair, nails and body!
- 1x Cup of pineapple chunks
- 1 x Heaped cup of frozen blueberries
- 3/4 x Cup of almond milk (I used Rude Health)
- 2 x Tbsp quinoa flakes (I used Quinola Mothergrain)
- 1 x Heaped Tbsp Baobab powder (I used Aduna)
- 1 x Tbsp Lucuma powder (I used Daylesford Farm)
- 1 x Heaped Tbsp Pea protein (I used a non branded one but you could use Pulsin)
- 1 x Heaped Tsp hemp seeds (I used Biona)
1) Put all the ingredients into a blender and whizz until smooth and creamy
3pm- Black Bean Pasta & Hemp Pesto Bowl:
This dish is so easy to make and even though it’s meat-free it still has lots of protein from the black bean pasta and hemp in the pesto. I always make this the night before to take with me the next day if i’m on the go. It’s filling, easy to prepare, delicious and packed full of goodness.
- Large handful of black bean pasta (I used Explore Asia)
- 1x Red romana peper (finely sliced)
- 10x Green olives (sliced up)
- ½ x Courgette (use a peeler to make into fine long strips)
- 1x Levelled tbsp hemp pesto (Pro Fusion)
- 1x Tbsp. nutritional yeast
- Black pepper
1) Prepare all the ingredients and pop in a bowl. Mix together and enjoy!
6pm- 2x squares of 70% Lindt chocolate:
I needed a little pick me up!
7.30pm- Madeleine Shaw’s ‘Life Changing Spicy Tomato Soup’
I didn’t want anything massive for dinner as I wasn’t really hungry and I was too tired to bother with anything complicated so I decided to have soup. I have been absolutely loving this soup at the moment because it literally takes minutes to make; you chuck all the ingredients into a blender and whizz until smooth. Madeleine suggests that you eat it cold but it’s really good warm as well and that’s how I prefer it. Fine the recipe in her new cookbook ‘Ready Steady Glow‘