What I Eat In a Day | Model, Mommy, Holistic Nutritionist скачать в хорошем качестве

What I Eat In a Day | Model, Mommy, Holistic Nutritionist

If you'd like to join my official team for the challenge, fill up this quick form : http://bit.ly/2mjSOk9 *This video is a sponsored partnership with Activia* Hi loves! Wanted to share my quick go-to meals and snacks throughout the day. With tight schedules and not the greatest cooking skills I always opt for meals that will energize me and fill me up. Im not big on restrictions or any crazy diets- once you educate yourself and learn what your body needs, food will become more of a fun experiment rather than a confusing world. Listen to your body, Be mindful when eating and don't forget to MOVE! ----------------------------------------------------------------------------------------- Recipes: Green tea with collagen: http://amzn.to/2qSLC3d Lunch: Sweet potato boats: Instructions -Preheat the oven to 400F. -Cut the sweet potatoes in half, lengthwise. Place the potatoes on a baking sheet. -Drizzle the potatoes with the oil. Sprinkle each potato with just a pinch of salt. -Flip the potatoes over, flesh-side down on the baking sheet. Some oil will spill over on the sheet pan--that's normal and okay. -Bake the sweet potatoes, uncovered, for 30-35 minutes, until the skins begin to look soft. Remove the potatoes from the oven. -The baked sweet potatoes should be slightly brown and caramelized on the top of the flesh and soft throughout the potato. Tuna salad: Green onion, Tuna, sea salt, pepper Veganise (vegan mayo) Berry Smoothie (snack): 1/2 cup Activia plain yogurt 1/2 cup almond/coconut milk 1/2 cup frozen papaya 1/2 cup frozen bluberries 1 unsweetened Acai pack Dinner: Crispy bean and cheese burrito: INGREDIENTS Brown rice, salsa 1 avocado, chopped into 1/2 inch pieces 1 Tablespoon lime/ lemon juice Soft whole wheat tortillas Shredded Mexican Blend cheese 1 (15.5 ounce) can black beans, rinsed and drained INSTRUCTIONS Cook brown rice according to package directions. Drain and place in a medium sized bowl. Add the salsa and mix well, set aside. Put the chopped avocado in a bowl and add the fresh lime juice and toss well. Set aside. Place the tortillas on a plate. Sprinkle shredded cheese in the center of each tortilla . Top the cheese with black beans. Then place rice mixture over the beans. Then divide the avocado over the tortillas. Fold up opposite sides and then the bottom and roll up to enclose the filling. Heat a large non stick skillet over medium-high heat* OR use a panini press. Serve with a side of salad/ veggies *if using a skillet spray a little cooking oil on the skillet prior to placing the tortillas! Dessert: Coconut mango popsicles: 1 cup coconut milk (I used the canned one not the bottles one- better consistency) 2 Tablespoons maple syrup (optional) 3 cups mango chunks (I used frozen) INSTRUCTIONS: Puree the coconut milk, maple syrup and mango in a blender until smooth. Increase speed to highest and whip the mixture for about 1 minute. Pour the mixture into freezer pops, freeze for about 6 hours or until solid! Dessert teas: http://amzn.to/2AMdJAY OR http://amzn.to/2CXaPi2 Song: Too Unusual - Yomoti XX, Valeria