Today, I would like to share with you what I’ve been recently eating because, well, why not. I wanted to make this What I Eat in a Day as festive as possible because it’s December, Christmas lights are already up in the streets, Christmas carols are being played in every single shop I set my feet into, and I love it. I more excited for Christmas than ever. However, my diet doesn’t change based on the season. Let’s just get into it, shall we?
I’ve been recently loving a nice hearty and warm breakfast, such as pancakes. It requires getting up a bit earlier, I know, but when it’s something as delicious as my 3-ingredient protein pancakes, it’s worth it. To be honest, it’s not exactly precise to say “my” pancakes, because I found the recipe on Pinterest, but who cares, right?
You will need:
- 1 ripe banana
- 2 eggs
- 1 scoop of protein powder
I mashed the banana in a bowl, added the protein powder (I used the Vega’s vanilla flavoured Lean Protein), cracked the eggs into it and mixed it. Then I created small pancake-like shapes with the batter in my pan and fried it on a bit of coconut oil. And that’s it! I know that pancakes are usually eaten with maple syrup, but I topped mine with the Pip&Nut’s coconut almond butter.
Since the breakfast was really filling, I wanted just something simple and light for lunch. Something like an avocado toast. I took two slices of wholemeal bread, put some mashed avocado on top and sprinkled with sesame seeds. Unfortunately, you can’t see them in the picture.
I tend to prepare my dinner preferably the day before because when I come home from school or work hungry, I don’t feel like cooking anything. At the moment, I’ve got some quinoa with beans prepared in the fridge. And what can you do with this mixture? For example, a Buddha bowl!
A Buddha bowl is usually a vegan dish consisting of, leafy greens, veggies, grains, beans and topped with some kind of dressing.
- Spinach leaves
- Sweet potato
- Almond butter
Apparently, the base of the Buddha bowl is supposed to be the leafy greens, but since I want to make it filling, my base is the quinoa mixed with beans. I bake a small sweet potato in the microwave and then cut it into smaller pieces. I also cut the cucumber and add it all alongside the spinach on the top of the quinoa. Instead of a dressing, I would usually add some hummus but not this time. Today I topped it with the coconut almond butter I used for my breakfast. It sounds pretty random but I promise it’s really delicious. The subtle sweetness of the almond butter compliments the taste of the sweet potato. Well, I probably shouldn’t say that I top it with the almond butter because, in reality, I keep adding more as I go through the bowl.
And the final version looks like this. Yeah, I know, you can’t see the quinoa there because it’s buried under the rest of the ingredients, but it’s there.
Thank you for reading this blog post, and see you soon!
xoxo, S. V.