Welcome to the second edition of what a nutritionist eats! As always, this is here to inspire you, but never to make you feel bad! This is a glimpse into what I eat one day of the week, not every day, so please keep that in mind.
I woke up and stretched and then did 35 minutes of HIIT (High Intensity Interval Training) with breaks and lots of water afterwards. I try and only take short sips of water throughout the training as too much and you will feel sick. I plan on talking more about HIIT and other workouts in the coming months, so stay tuned!
After HIIT, I was pretty hungry and made myself breakfast which was a green smoothie and 1 piece of avocado toast. The avocado toast was wayyyy better than the smoothie, which had an off taste, maybe it was the greek yogurt?
Here is what was in the smoothie in case you are curious, admittedly it wasn’t my best!
- handful of greens
- hemp milk (homemade)
- 1/4 avocado
- flax seeds
- glow powder
- 1/2 frozen banana
- scoop of greek yogurt
- WithinUs TruMarine collagen
For lunch around 12, I was pretty hungry and made myself an omelette with leftover cooked ham, organic cheddar cheese (shredded), spinach and parsley. I used three eggs and it was quite a bit, I couldn’t even finish the whole thing, but it did a great job of filling me up and keeping me energized until about 2:30.
For a mid afternoon snack around 2:30-3, I had a fat bomb, which you can keep in the fridge or freezer and are dangerously good and tried to drink some leftover smoothie from breakfast, no dice… it just wasn’t very good.
At around 5:30, I was hungry again and I was making dinner which was going to take about an hour (inactive cooking time) so I knew I had to have another snack. I had two medjool dates, with almond butter and a sprinkle of cinnamon. If you are ever wanting a quick snack and you don’t have any fresh fruit on hand but want something sweet, try this! The almond butter (or any other fat) is a great way to help the sugar metabolize by your body and the fiber from the dates also helps to slow down the release of sugar from the dates. Plus, its super easy to make and eat and so yum!
Dinner happened around 6:45-7 and I made a whole organic chicken in the oven at 450 for about 50-55 minutes. This is my new go-to method for making a whole chicken and I think I like it better than the slow cooker method. I am a big fan of making whole chickens as they are way more economical than buying the parts separate and you get the bones afterwards to make bone broth with, so it is a 2-for-1 deal. Along with that, I roasted some brussels sprouts in the last 20ish minutes of the chicken cooking and when the chicken was done, I moved the sprouts to the top rack where the chicken was as the chicken needs time to cool down anyways. I used up more of that leftover ham and diced it and added it to the sprouts, highly recommend doing this!
And that is it, I could have made more veggies as the side, but I was kind of lazy and also didn’t have much else in the kitchen for cooking so I just made and ate a lot of brussels sprouts instead, also I had a wing in addition to this piece seen here. Skin on- ALWAYS!
Before heading to bed at around 8:45, I made myself a warm cup of reishi with hot water and this helped to calm down my mind as it always does. I seriously love this stuff!
That wraps up this week, let me know if you have any questions at all!