Fuel Your Day with These Wholesome Recipes: What I Eat in a Day
Hello and welcome back to our food blog! Today I'm excited to share with you a recipe menu that showcases what I typically eat in a day. Eating healthy doesn't mean sacrificing flavor or satisfaction, and I'm here to prove it to you with some of my favorite breakfast, lunch, dinner, and snack recipes. Each recipe is packed with wholesome ingredients and is easy to make, so you can enjoy a delicious and nutritious day of eating without any stress or hassle. Whether you're looking for some new recipe ideas or just want to get inspired, this recipe menu has something for everyone. So let's get started and dive into what I eat in a day!
The Fast Bite
The quick bite for lunch break. It tastes refreshingly light and has a pleasantly satiating effect. You can combine it with other sprouts, spreads, and sauces of your choice.
Spread 2 slices of sourdough bread with cream cheese and top them with as many vegetables you can find. Add some Sauce Tartare and garnish as you like with, sunflower seeds, pistachios, and your favorite microgreens. They will add crisp texture and freshness to your sandwich. And that’s your fast bite, prepared in no time. Enjoy!
Cook spaghetti in a large pot of salted boiling water. Meanwhile, heat oil and butter over medium-low heat. Stir fry the garlic, lemon peel, a splash of lemon juice, 100ml of broth, basil, salt, and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat, and simmer for 3 minutes. Drain your pasta and return it to its cooking pot. Then you need to be quick and pour the heated sauce over it, along with a handful of arugula and your selection of microgreens. Our tip: use slightly sweet microgreens such as red cabbage and they will wonderfully complement the slight spiciness of the arugula. Use tongs to gently toss the pasta and sauce together. Top it with some Parmigiano, a sprinkler of sea salt and freshly ground pepper, and a splash of lemon juice. Here you go!
Nutrition Wonder Soup
Preheat your oven to 220° C, place a baking sheet in the oven as it heats. Toss two good handfuls of broccoli florets, two onions, and a garlic clove with oil and salt. Spread them out on a hot baking sheet, and roast until the broccoli got a light roast after approximately 7 minutes. Stir once so that all sides get a good roast, and cook tender.
You can now add 500ml broth, the roasted vegetables, a handful of microgreens, 100g feta cheese, 250g of beans, lemon juice, and chili powder into a blender and blend until smooth. Warm up the soup in a saucepan, and give additional broth or water as needed.
Now you’re all set and can serve the soup garnished with some more microgreens and feta, sunflower seeds, and a drizzle of your favorite olive oil. Enjoy!