Скачать или смотреть WHAT I EAT IN A DAY AS A NUTRITIONIST | realistic work day, trying new recipes, making it up as I go

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Work with me: www.nourishedbym.com
Recipe book: https://share.newie.app/offerings/4B1...
7 day meal plan: https://share.newie.app/offerings/F06...

Recipes:

Breakfast: Smoothie
Filtered water (you can put just almond milk but I find adding water makes the smoothie feel lighter and helps me get more water in)
Almond milk
Frozen Banana
Frozen blueberries
1 medjool date
Protein powder
1 tsp maca powder
1 tsp greens powder
Honey
Pinch of celtic salt

Lunch: BBQ chicken salad
Chicken thigh & red capsicum sliced, coated in Mingle Seasoning American BBQ rub and roasted in the oven for 22 mins.
Rocket
Sweet potato seasoned with paprika & salt, roasted in the oven for about 35 mins
1/2 avo

Snack:
Medjool dates (however many you want to make)
Cashew butter
Dark chocolate
Coconut oil
Celtic salt or flakey salt

Remove pits from dates, spread cashew butter inside the date and close them up. You could add a Brazil nut inside the date too if you wanted, which would be amazing. Add dates to a lined baking tray.
Place the dates in the freezer while you melt the chocolate with about 1-2 tsp coconut oil. I just put it in the microwave for 30 secs, remove and keep stirring until the rest of it melts. If it’s not melting, just do another 20-30 secs in the microwave.
Remove dates from the freezer and coat them in melted chocolate and place back onto the lined tray. Sprinkle with salt and place into the fridge until the chocolate is set.
Remove from tray and store in an air tight container.
These are dangerously good so they won’t last long hehe 🤭

Leftover choccy with greek yoghurt and blueberries

Dinner:
This was a bit of a fail for me but still tasted good haha. I would follow this recipe I have done previously and shared on my instagram:

https://www.instagram.com/reel/DD3o6b...

-600g beef chuck casserole steak (I get mine from Cole’s)
-2 tsp chipotle peppers in adobo sauce
-1 tbsp cumin
-Mingle fajita seasoning (MICHAELA15 to save online)
-1 tbsp oregano
-2 tbsp apple cider vinegar
-1 tbsp olive oil
-juice from a lime (forgot this when I filmed😩)
-3-4 cups beef stock (I just put 2 tsp San elk and add water)
-1/2 tbsp salt
-pepper
-1 cinnamon stick
-3-4 bay leaves

Preheat oven to 180 degrees (if using a cast iron casserole dish)
Season beef with a generous pinch of salt and pepper.
Brown beef in the casserole dish (or just a pan if using slow cooker), remove from heat and add the rest of the ingredients except for the stock, cinnamon and bay leaves. (If you are using a slow cooker, transfer beef to slow cooker first).
Stir through.
Add in stock and stir through. 4 cups is better if you’re using a cast iron casserole dish otherwise 3 cups should be fine for a slow cooker.
Add bay leaves and cinnamon stick.
Place in the oven for 3 hours. (Slow cooker you could do around 3-5 hours high or 8 hours low)
Remove from oven and shred beef.
Serve with rice, pickled cabbage & guac.

Enjoy!! X


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