WHAT I EAT IN A DAY AS A NUTRITIONIST | wholefoods with healthy home made treats

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Mingle discount code: MICHAELA15
Recipes:
Breakfast:
3 x free range eggs
1/2 avocado
2 tsp tomato chutney (I used Macro organic brand)
1 tsp honey
Mingle 'Everything Bagel Seasoning'
pinch of salt, pepper & chilli flakes
handful of rocket
Paleo bread ingredients (Mix dry, mix wet then combine together and bake in a loaf pan at 180 degrees celsius for 45 mins)
2 cups almond flour
1/2 cup tapioca flour
4 tbsp ground flax
1 tsp himalayan salt
1 tsp baking soda
4 tbsp coconut oil, melted (make sure to melt first)
4 eggs
½ cup almond milk
2 tsp apple cider vinegar
Matcha:
1 cup coconut milk
2 tsp matcha powder
1 tsp honey
1 tsp maca
1/2 tsp cinnamon
pinch of cinnamon on top
Lunch - Creamy Mushroom Chicken:
750g free range chicken thigh, diced
3-4 garlic cloves, minced
200g mushrooms, sliced
Italian herbs
Thyme
1 x 400ml coconut milk can
Punnet of cherry or solanato tomatoes
Handful of rocket or spinach (optional)
Salt & pepper
1 large sweet potato, diced
Extra virgin olive oil
1. Boil sweet potato in a saucepan until soft enough to mash. Once the potato is cooked, drain the water and mash the potato. Season with salt & pepper and drizzle of olive oil. Mix together and set aside to serve with the chicken.
2. . In a large fry pan, cook chicken with the salt and pepper until slightly browned. Remove chicken and any juices from the pan and set aside.
3. In the same pan, add more olive oil and the mushrooms and cook until golden/browned then add garlic, italian herbs & thyme and cook for 1-2 minutes until the the garlic is slightly browned and aromatic.
4. Stir in the can of coconut milk
5. Drain the chicken from any juices and add back into the pan.
6. Add the tomatoes, spinach, and a generous pinch of salt and pepper then set on a low heat to simmer for about 10 minutes or so then serve with sweet potato mash.
Dinner:
Chicken
2 large chicken breasts, halved
gluten free flour
1 egg
Almond meal mixed with Mingle 'Everything Bagel Seasoning' & salt & pepper
Coat breast in GF flour, then egg, then almond meal mix.
Air fry for 20 minutes.
Sauce
Mingle 'Japanese Curry' seasoning
1 cup chicken stock
2 tbsp tomato paste
I would recommend adding a diced onion to a pan with olive oil, saute until translucent and then add in tomato paste, stir through for a few minutes. Add in Mingle Seasoning Curry powder and stir through for a minute, add in stock and stir through. Blend with a stick blender. Add 1/2 tbsp of tapioca IF it isnt thick enough, but you shouldn't need it.
Pickled cucumber was just cucumbers, ACV, water, coriander seeds, chilli flakes and garlic
Serve with rice.
Snack:
Choc biscuit base
1.5 cups almond meal
1/2 cup coconut flour
3 tbsp cacao
1/4 cup melted coconut oil
1/4 cup maple syrup
Mix wet, mix dry, mix together, place into brownie pan and make small indents with a fork over the base. Back at 180 degrees celsius for 15 minutes.
Caramel centre
15 medjool dates, soak for 15 mins with 1 tsp bicarb then drain and blend with a pinch of salt
Chocolate top
Dark choc (90%) melted with coconut oil.
Dessert:
Rice cake crushed up
1/4 - 1-2 cup coconut yoghurt
Choc protein powder (around 1 scoop)
Cacao (around 1/2 - 1 tbsp)
Mix together in a bowl. Top with:
Chocolate (90%), coconut oil melted together. Mixed with crushed hazelnuts.
Chapters:
00:00 intro
06:17 breakfast paleo scrambled eggs
9:40 matcha
10:17 lunch creamy mushroom chicken
12:40 snack choc caramel slice
13:19 unboxing
16:21 dinner japanese curry
24:31 dessert choc hazelnut