Typical What I Eat In a Day/Exercise Plan!

Next post: Detailed daily workouts!

I always get people asking me, ” like what do you actually eat, is it just lettuce!?”. Or another good one, “like you probably eat like 1 crumb a day”. WELL TODAY I WILL TELL YOU MY SECRETS THAT ARE NOT REALLY SECRETS. My diet is around 95% clean. I drink my water, I eat my breakfast, and I eat my dark chocolate. My diet consists of around 30-35% Carbs 40-45% protein and around 30-35% fat. I try to aim for 2-2.5L of water and approx. 25g of fiber to keep everything running smoothly. These are set towards my body type, and my fitness goals. I don’t advise ANYONE to try and replicate ANYONES diet because we are all different. This post is purely for inspiration. I eat  healthy not because i dont want to get fat, but because i dont like the way i feel when i eat things like oily  pizza, or donuts. I dont like feeling bloated, tired, unmotivated and just bad about myself. I eat to fuel my body so it can help me to become a better person not only physically but mentally.

*I don’t claim to be the fittest, healthiest person on this planet, but I strive for balance not perfection!*

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A typical day for my includes 3-4 meals daily, and I usually like to workout 5-6 times a week alternating between HIIT, Cardio and Strength. My workouts consist usually of 50 min HIIT sessions, 60 min cardio sessions or on strength days 15 min cardio warm-up and 45 min weights with a 5 min stretch. A week of workouts will be posted next on my blog!

7:30- Breakfast

Breakfasts are a must for me. I cannot go a morning without breakfast as it helps me eat less throughout the day, and not crave carbs or sugar  as insulin levels dont drop do to the lack of food in my stomach. *Science rulesssss*

Options #1.  Egg whites + 1 whole egg, spinach, red bell pepper with a rice cake topped w/almond butter and sugar-free jam.

Option #2. Two rice cakes topped with peanut-butter ( natural not that Kraft Crap) , a banana and topped with chia seeds, or hemp seeds and some maple syrup or honey. ( Again, dont you dare disgrace this planet and use aunt jamima or anything other than : maple syrup as the only ingredient)

Option #3. Over night oats * i have a previous blog on it so check that out*

Option #4. Smoothie bowls/Acai Bowls * Check previous blog post*

11:00- Lunch

I always make sure my lunches are packed with at least 20-25g of protein whether that’s animal or plant protein keeping me full throughout the afternoon. I like to pair it with some kind of healthy fat and a vegetable.

Option #1- Spinach w/ half 1 mashed avo and a can of tuna. The avocado acts as a great substitute for salad dressing.

Option #2.- Mixed greens with cherry tomatoes, cucumber, onion, pepper, mixed nuts and seeds, chicken breast and a dressing of olive oil + apple cider vinigar. – stay FAR AWAY from pre-made dressings as they are PACKED with sugar and chemicals.

Option#3.- Beans + Corn salad with mixed vegetables great for adding into wraps with some guac, on top of salads, or just alone. Recipe coming soon!

Option#4- Lentils, or quinoa with brown rice mixed with some type of vegetable.

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2:00-4:00-Mid-day snack or Pre-Workout 

I usually like to keep this snack pretty light, mostly consisting of fast acting carbs that I can digest quickly before I workout.

Option #1-Rice cake 1/banana

Option#2= Berry smoothie w/almond milk and flax seeds.

Option#3.-Apple with amond butter

Option#4-Toast with mashed avo, hemp seeds and olive oil.

6-8-Dinner

Usually my mom cooks all of my meals and they consist of some type of protein ( Chicken, Lentils, Quinoa, Beef,) with a salad, and a side of vegetables ( broccoli, tomato and cucumber salad, roasted sweet potatos, or a baked vegetable like quash, eggplant or zuchinni).

I usually dont snack at night as i can only sleep when i have my food digested or else it gets uncomfortable but if i do have something I love to have:

-Orange Pekoe tea w/almond milk and honey

-3-4 squares of Lindt 70% dark chocolate

-Cut up apple with almond butter

I hope you found this some-what interesting and it gave you some inspiration on how to get healthier habits or meal ideas. As you can maybe tell i haven’t included any dairy because I dont include dairy in my diet for economical and personal reasons. I make sure to eat this way EVERY DAY because going HAM on the weekends and eating salads mon-fri is not going to make real changes. REMEMBER, 70-80% DIET, 20-30% EXCERSIE! So as much as i like to workout, I do it to feel good and to manage my stress levels as well as gain lean muscle!

Please enter your email and get updates every-time I post something new! XOXO- Erica

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Easy, Sweet Potato Quinoa Salad with Spinach! – Whole Foods Inspired

Whole Foods is one of my favorite places to be, ever. Every time i walk into that store i just feel in my element surrounded by all the healthy fruits, vegetables, juices and snacks! I love to go in weekly to see what new products they have, and the sales they offer. The other day, i had an extra half hour before my shift at work started, so i stopped into whole foods to pick up a snack before work. I usually pick up a oragnic protein bar, or a juice, but not having lunch i decided to pick up something hearty-er. What I picked up was a delicious quinoa salad with shaved almonds, kale and my favorite vegetable- sweet potato!

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I knew as soon as i tried it that i had to get the recipe to post on my blog  because it was just THAT good. Such clean, simple ingredients used to make this incredibly flavorful and delicious salad, which is usually what i gravitate towards when faced with many food options. I talked to the lady in the back who made the salad and she gave me the recipe, so thank you whole foods lady! I altered the recipe slightly and switched out the kale for spinach, and i added dried cranberries for another depth of flavor, color and texture but feel free to opt-out if you’d like! This recipe is PERFECT to make in the beginning of the week and have an already made side or salad topper to use throughout the week!

You will need:

  • Salad
  • 2c. Quinoa
  • 4c. Water
  • 1 ½ lb Sweet potato (approx. 1 very large or 2 small)
  • 2 tbsp. Olive Oil Salt & Pepper to taste
  • ½ c. Slivered almonds,
  • toasted ½ bunch Spinach,
  • shredded 3 Green onions, sliced
  • 1/4-1/2 cup of dried cranberries
  • Dressing
  • 1/4 c. White wine vinegar (or less to taste)
  • 2 tbsp. Sesame Oil
  • 1/4 c. Honey
  • 1/4 c. Tamari Sauce
  • 1 tbsp. Minced Ginger
  • 1/4 can Orange juice concentrate

Directions:

Bring water to boil. Thoroughly rinse quinoa in sieve. Add to boiling water and return to boil. Cover and simmer for 15 minutes or until water has been totally absorbed. Stir. Cool. Spoon into a large bowl. Preheat oven to 325.  Peel and dice (small pieces) sweet potato and toss with salt, pepper and oil. Spread on baking sheet. Bake for approx. 10-15 minutes until potato is cooked but not mushy. Cool.  Spread almonds on baking sheet. Bake for 8-10 minutes until lightly toasted. Cool. Clean spinach, dry thoroughly, and shred (chop into very small pieces). Slice green onions on the bias.  Add sweet potato, almonds, spinach and green onions and cranberries to quinoa.  Mix up dressing.  Toss dressing with above quinoa mixture. Season. Refrigerate. Salivate. Enjoy!

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Banana, Almond, Chocolate Cake – Healthy + Gluten free

This cake is perfect for birthdays, parties, or if your craving something sweet! This thick, decadent cake is perfect sandwiched between a layer of fresh almond butter or warmed with some stewed berries! The cappuccino ganache is the right amount of sweetness and doesn’t overpower the simplicity of the cake. Tried and perfected, this cake is MUST have!

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 This cake is like a chocolate version of a banana bread. Thick, moist and even BETTER the next day. It is naturally dairy-free but not egg free, although you may substitute the eggs with a flax or chia egg to make it completely vegan. It holds up very well in the fridge and has a rich-bitterness to it with the use of the dark chocolate.

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Difficulty: Moderate Time: 30-40 minutes Serves: 9-10

You will Need:

  • 2 cups almond flour
  • 6 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • sea salt
  • 2 eggs
  • 2 Large bananas (3 small)
  • 1/4 cup applesauce
  • 1/3 cup oil
  • 1/2 maple-syrup or honey

Directions:

Pre-heat oven to 180 degrees C/356 degrees F. Add almond flour,cocoa powder, baking powder and sea salt to a mixing bowl and set aside. Break two eggs into a smaller bowl and whisk them for a minute.Mash banana and add maple syrup and oil until it is all combined.Add the wet ingredients to the dry, and mix until everything is thoroughly combined. Grease a small/medium cake pan with coconut oil. Pour the batter and bake for about 45 minutes. Remove the cake from the oven and allow to cool completely before taking it out of the pan and adding the ganache. Serve with fresh/ or stewed berries and coconut yogurt, whip-cream or peanut butter! MHMMMMMM!!

Cappuccino Ganache:

You will need:

  • 3 oz of 70% dark chocolate
  • 2 shots of espresso
  • 4-5 tbsp of milk ( plant based or dairy)

Directions:

Chop the chocolate into a bowl and pour the hot espresso over it to melt the chocolate stirring quickly to distribute the heat. Add the milk and stir until it is completely smooth! Put it into the fridge until it reaches a thick-icing like consistency. You can always re-heat it if it becomes to thick.

Enjoy and subscribe to support me!

Recipe/photo inspiration: The Green Kitchen

Vegan Banana Bread || thehealthierteen

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The bread uses only a handful of ingredients, and you could very easily play around with that basic recipe; I’ve used a lovely organic wholemeal spelt flour in this recipe, but I’m sure you could pretty much use any flour you have on hand. Also if you don’t have coconut sugar on hand (you should buy some…) you could sub it with any other type of sugar. You could add in walnuts (which I plan to next time, yum), cacao nibs, coconut, berries, pepitas, sunflower seeds, chia seeds – the world is pretty much your oyster here.

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What you need:

1.5 cups of wholemeal spelt flour
1/2 cup of coconut sugar
4 overripe bananas (should be around 1.5 cups worth)
1/4 cup of water

1 tsp cinnamon
1 tsp vanilla extract
2 tsp baking powder
Pinch of salt

What you need to do:

Preheat your oven to 180 degrees Celsius, and grease a loaf tin.
Mash up your bananas until they’re super creamy (I use a potato masher) and add in the vanilla.
Sift your flour and baking powder into the banana mixture, add the coconut sugar, cinnamon and salt, and mix until just combined. Add the water, and again mix until just combined.
Transfer into your loaf tin, and pop into the oven for an hour.

Enjoy!

Repost @ Madeleine Prince