I have become a meal prepping master from spending 10,000 hours meal prepping for me and my family. Normally, I show you how I meal prep for the week but for todays video I am going to be breaking down everything I eat and drink in just one single day. You are going to see my master meal peal for just one day. From my 7am morning ritual to my 9 pm late night snack, you’re going to see it all. I am going to take your through my drinks and meals that keep me energize and feed throughout the day. From my orange & nuts energy ball that keep awake to conquer the rest of my workday to my warm and comforting coconut curry for dinner, you are get a full view into what I eat in a day! Check out the video here.
Refreshing Citrus Water
1 cup of water
Slice a wedge or two off the citrus and squeeze the juice into a cup. Place the peels into your cup and fill with ice and water.
Save the rest of the citrus for another recipe.
Creamy Iced Matcha Latte
1 teaspoon of matcha powder
1/3 cup of water
Milk of your choice
Start by bring some water to 165 degrees Fahrenheit. Don’t over cook your water because it will make the matcha bitter.
Then sift your matcha into a matcha bowl and pour over your hot water. Give it a good and fast whisk with your matcha whisk. You know you’re doing it right when you see tons of little bubbles forming.
Grab a glass and fill it with ice. Pour over your hot matcha and then pour over your favorite kind of milk. Enjoy!
Banana & Egg Pancakes
1/4 cup of coconut flour
1/4 of chickpea flour
1 teaspoon of baking powder
pinch of salt
In a medium sized bowl mash your bananas until its all broken down. Then crack in your eggs and give it a good whisk.
Add in both your flours, baking powder, and salt. Give it a good whisk to combine.
Set a non stick pan to medium heat and drizzle in some oil. Ladle in some pancake batter and let it form a nice golden brown crust on one side and then flip it and cook for another minute. Serve while hot with a little bit of maple syrup!
All Purpose Salad
1/4 cup of short rib chunks
1 piece of sourdough bread, cubed
salt and pepper to taste
1 tablespoon honey
1 tablespoon mustard
juice 1/2 a lemon
1 teaspoon of mayo
3 tablespoons of olive oil
2 cup of baby jem lettuce
3 - 4 cherry tomatoes
Start by heating your short ribs in a pan to render out its fat and to crisp it up. Then take it out of the pan and leave all that delicious fat in there.
Add in your cubed sourdough bread and fry up until nice and golden brown on all sides. Sprinkle over some salt and pepper and set aside.
Then in a large bowl, add in 1 tablespoon of honey, 1 tablespoon of mustard, lemon, and mayo. Give it a good mix. Then drizzle in your olive oil and whisk to emulsify.
To that bowl, chop in your lettuce, peel in some carrots, dice up your radish, halve your cherry tomatoes, and cube up your avocados. Add in your short ribs and sourdough crotons.
Using some tongs or your hands give the salad a good mix to ensure that every part of your salad is coated with that delicious dressing your just made. Enjoy your light lunch!
7 - 10 pitted dates
1/2 cup of almond
1/2 cup of cashews
1/2 cup of coconut flakes
1/8 cup of chia seeds
In a food processor, add in your dates, almond, cashews, coconut flakes, chia seeds, and some orange zest. Pulse until you have a mixture that looks similar to breadcrumbs.
Then take an orange wedge and squeeze the juice in. Pulse to combine again and now they should be able to form into a ball when you squeeze it together.
Form them into small balls and then store in an air tight container in the fridge.
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon cardamom pods
1 scallion, separated into white and greens
2 -3 garlic cloves, peeled
1 knob of ginger, peeled and cut into slices
1 teaspoon of turmeric power
pinch of salt
1 pack of firm tofu, dried
1 /2 can of coconut milk
10 mushrooms, sliced
4 -5 asparagus, chopped into 2 inch pieces
In a mortar and pestle add in 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, and 1 teaspoon cardamom pods. Mash until its turn into somewhat of a powder.
Then add in the white parts of your scallion, 2 -3 cloves of garlic, and ginger slices. Pound until it break down. This will take about 3 -4 minutes but you can do it for along as your like.
Next, add in some turmeric powder and salt. Pound to combine and set it aside.
In a large pan, drizzle in some oil. Once it starts to shimmer add in your firm tofu and fry on both sides until golden brown and crispy. Take it out of the pan and cut into cubes once it has cooled.
Add in your curry paste and fry until nice and fragrant. Then add in some coconut milk. Let the coconut milk reduce down to just coconut fat to fry the curry paste even more.
Once the coconut fat has fried the curry paste pour the rest of the coconut milk into the pan along with the sliced mushrooms, asparagus pieces, and cubed & crispy tofu. Cook for about 3 - 4 minutes. Serve with rice and enjoy!
1 tablespoon of oil
1/4 cup of popcorn
salt to taste
In a large pot, add in 1 tablespoons of neutral oil and 1/4 cup of popcorn kernels. Turn your stove to medium heat.
Once you start to hear the oil sizzling, beginning shaking your pot so that no part of the popcorn kernels burn.
Once the popping noises slow down or stop, shut the stove off. Take the lid off and season with some salt.