WHAT I EAT IN A DAY

BREAKFAST, LUNCH AND DINNER

(AND A SNACK!)

BREAKFAST

CHIA PUDDING TOPPED WITH STRAWBERRIES, NUTELLA AND OATS

Kicking things off with breakfast I had chia pudding which, made the night before, makes it a quick and simple breakfast dish to have, great for work days. Best of all it tastes so good!

INGREDIANTS

1 banana

300ml almond milk

1 tbsp almond butter

1 tsp honey

generous amount of frozen blueberries

5 tbsp chia seeds

TO MAKE

Almond milk, banana, almond butter, honey and the frozen blueberries go into a blender and blended until smooth.

Pour the mixture into a large bowl and stir in the chia seeds.

Cover and leave overnight in the fridge.

The recipe I use is from Deliciously Ella

I topped mine with strawberries, Nutella and oats.

LUNCH

SMOKED SALMON, SCRAMBLED EGGS ON TOAST

I had some smoked salmon in the fridge so I decided to make myself a brunch dish for lunch. I scrambled some eggs and added some of the smoked salmon into the pan whilst it was still cooking to cook some of the smoked salmon through the eggs. With the remaining smoked salmon I topped it on some gluten free toast and spooned the scrambled egg on top. 

Simple yet delicious lunch!

SNACK

STRAWBERRIES WITH BALSAMIC VINEGAR

Sounds weird right! Well I can safely say it is a delicious combo. After reading through one of my cookbooks I found, in the snack section, some rather unusual combinations of foods and this one caught my eye. An extremely quick and healthy snack to prepare I simply, after washing the strawberries,  chopped them in half popped them in a bowl and drizzled balsamic vinegar over the top of them. 

DINNER

CHICKEN, CHICKPEA AND CHORIZO STEW

For my evening meal I had used a recipe from a new cookbook I have called Lean For Life by Louise Parker. It's a great cookbook with tons of healthy recipes for breakfast, lunch, dinner and snack ideas.

I changed up the recipe slightly adding in more veg so I have listed below what I used. This recipe will serve two.


INGREDIANTS
1 onion
chorizo sausage (choose your own amount as I like quite a lot)
200g chicken breast chunks
1 tin chickpeas
1 tin chopped tomatoes
1 pepper
2 spring onion
2000 ml chicken stock

TO MAKE
Chop the onion into cubes and slice the chorizo into good size chunks, then fry using a medium heat for around 5-10 minutes.

Add the chicken, chickpeas, chopped tomatoes, pepper and chicken stock. Simmer over a low heat for around 20 minutes or until chicken is cooked through.

DELICIOUS!