(bright guitar music)
- [Olivia] Okay, so this morning I decided
to make some Chia pudding, I
actually just made the Chia
pudding right before I worked out
and then I had it after
I worked out and showered
so that was enough time to let it sit
and I added three
tablespoons of Chia seeds
into a bowl then I added
half a cup of almond milk.
After my workout it was
a little bit too thick
so I decided to add in
some yogurt and the yogurt
I'm using is from Culina and
Culina is a coconut based
yogurt that also is the
company that has those jars
that I use for my overnight oats.
So I stirred in the yogurt,
it still wasn't thin enough
so I added in some almond
milk and just stirred
in between each addition of almond milk.
Once I finally got the
texture I was looking for, I
set that aside and I moved on to my fruit.
So I decided to just do
some strawberries and peach.
This is what I had leftover
from yesterday's breakfast.
So I just chopped up my
strawberries and then
chopped up half of my peach.
(bright guitar music)
Once everything was chopped up,
I just added it into my bowl
along with some of the Chia
pudding and this is actually
more than I need to eat so
I only ate half of this Chia
pudding and then I saved the
rest of it for tomorrow's
breakfast and then I always
like to top my bowls with stuff
so I did some cacao
nibs, some coconut flakes
and some hemp seeds.
(bright guitar music)
Hi, friends, welcome back to
another "What I Eat In A Day"
video, I feel like I haven't
filmed one of these at home
in a while so we're just gonna do a little
"What I Eat Today" video and
you already saw breakfast,
you already saw matcha which,
I kind of like that format
where I kind of start my day with just
my filming of stuff that
I normally really eat
in the morning and then hop
on here and kind of bring you
along for a more, I guess I
get a little bit more creative
with my lunches and dinners.
I'm gonna do a little bit
more work for a few more hours
and then I will hop in
the kitchen and make lunch
and yeah, a lot of you
also ask me about snacks.
I'm not a big snacker,
in case you can't tell.
I kind of like time my
meals in the way that
I feel like I don't
actually need to be snacking
all that much, I have my
lunch or I have my breakfast
around 9:30 or 10 usually
and then lunch around one
and then dinner usually like seven.
So maybe I'll have something
small between dinner
and lunch and dinner, however,
if I do have any snacks, I
will definitely film them
for you and yeah.
I'm gonna go do some work and
then I'll see you at lunch.
All right, so, since I didn't
have grains this morning,
I'm going to make a little
kind of salad concoction.
I think we're gonna do
more of like the Latin
American slash Mexican flavored route.
I have my spinach.
I also am gonna do some stuff
that I have meal prepped.
Can't get it out.
So I also have two things
that I have leftover.
This is a red lentil pilaf which is like,
it's supposed to taste like paella
and it is really good
and it has, it's basically
made with red lentil rice
and then in here is something
that I prepped yesterday
and it is crispy tofu.
So I'm gonna put some
of this on for protein.
Oh my God, so good.
This is coming soon.
Oh, wait, you guys don't like when I talk
with my mouth open.
(chuckling)
I mean talk when I chew.
This is really good.
Oh, and then I also have avocado.
Which,
it's feeling a little
too soft but we'll see.
Oh, and then I also
have grape tomatoes so.
I think I'm just gonna
put this all in a bowl
and drizzle on a dressing
and that's gonna be lunch.
It is way hot in New York
today so I am not cooking
any of this, I'm eating it all cold,
so I'm gonna do my spinach
over there, I gotta try
to make this look pretty
'cause I wanna take a photo of it.
Spinach is gonna go over here
and then
I need to put you on a tripod so I can
do it with two hands.
All right we are now on
a tripod, this is better.
So I'm gonna put my
spinach kind of over here
and then I'm gonna put my
red lentil rice
in this corner.
Kind of like that.
And then my tofu.
Think I'm gonna do my tofu over here
so it's not brown on brown.
We're gonna have some cherry tomatoes.
Put that in the sink.
(bright guitar music)
All right, got our cherry tomatoes, now,
the moment of truth,
this is feeling not good.
Let's see.
This is like, you know how
whenever you try to open
an avocado, you're like,
please be good, please be good.
Okay, not too bad, not too bad.
The edges are a little
questionable but I think
we can salvage this.
I'm gonna make a quick guacamole
and yes, I'm going to eat
almost a whole avocado,
I'm gonna scoop out
the not pretty parts.
So I'm gonna mash this.
I just realized you couldn't
really see what I was doing
here so in here I have that
mashed avocado, I'm just
gonna roughly chop up this
cilantro and I love cilantro
so I'm doing a lot of cilantro and then
we do some lime juice.
Then I'll just finish
off with a little salt
and that is going to be my guacamole.
Now guacamole can really
be made however you like.
I have a spicy mango
guacamole on the channel
which is so delicious so if
you wanna try that, I highly
recommend but this is going
to be my simple guacamole
and then I'm gonna add this onto our bowl.
Oops, didn't mean to do
it like plop like that
but that's fine and then the
last step is going to be some
pickled red onions which
are gonna be up on the blog
next week and if you wanna
see how to make these
in a video, let me know, I
wasn't planning on putting
it on the channel 'cause
it's not very complicated
but if you wanna see how to make
pickled red onions,
so good, let me know.
I think they are just like
the most delicious thing ever.
I'm just gonna do
my pickled red onions
right in the center, 'kay.
Now I'm gonna make my quick dressing.
So I like to make my tahini
dressings in like a little
jar so that I can keep them in my fridge
and this is just like
my go to easy delicious
tahini dressing, it's probably
two tablespoons of tahini,
I'm gonna do three, oops.
That's maybe like a quarter cup of tahini.
If you guys wanna see this
in a video, also let me know.
Then we're gonna add a whole lemon
and I just mix everything
directly into this jar.
And we have salt.
Need plenty of salt.
Usually I also add pepper
but I don't have pepper
so I'm just gonna add some garlic powder.
And then I'm gonna stir this together
and when you mix acids and tahini, they
get really thick so you
often have to add water
to thin it out so I need to
get this thick first
before I add my water.
See how thick it's getting?
Can you see, like that's way too thick,
we don't want it to be this
thick so I add cold water
and I like to just add the
water a little bit at a time so
that it gets to be the right
consistency and not too thin.
(stirring)
So this is like a good
dipping sauce consistency
but that's still too thick for a dressing
so I'm going to add more
water and I'm actually
just gonna screw the lid on
to the container and shake it.
You guys also ask me about these jars,
I'll show you in a second.
They are yogurt jars, actually.
Perfect.
(bright guitar music)
Now this probably gonna be
the weirdest thing of all
but I like to just do a little bit
of everything bagel seasoning.
'Cause it's got a little
bit of salt, a little bit of
sesame seeds, onion, garlic.
That's lunch.
So easy, if I wasn't filming
it probably would've taken me
like five minutes and like I said,
I like to keep a lot of these things
in my fridge prepped so like
having pickled red onions,
having rice cooked, having tofu cooked
and then you just have to
make a few extra things.
It's a really great way to save time
and still have a delicious meal for lunch.
(bright guitar music)
All right, it is about three o'clock,
I have a meeting in two minutes
but I need to drink water
so I'm filling up my water
bottle, I try to drink two
or three of these a day, I
really should be drinking three,
I usually only drink two, this
is a 32 ounce water bottle.
Make sure that you guys drink
your water, stay hydrated
and I'm gonna have a little sweet treat.
I bought these little
things at Whole Foods
and they are so good, they're energy balls
and these are key lime
flavored and they are so good,
I'm gonna show you what they look like.
I feel like I needed to
recreate this because
they are so dang good and there you go.
So they're covered in coconut
and they are super limey.
They're so good.
So I'm gonna have this and fill my water
and hop into my meeting.
I'm holding you accountable
too, if you are watching
this video, I want you to stop right now
and I want you to pick up your water
and I want you to drink
at least eight ounces of water.
(chuckling)
Cheers, guys.
So I never do outfits or anything
but I wanted to tell you
guys about these shorts
because they are legitimately
the best jean shorts
that I have ever bought.
Now, I don't know if you
can tell in this video
but I am fairly curvy, I've got a booty
and I don't have twig legs
like no thigh gap here.
So I have a really hard
time with shorts because
they're usually either
too tight in the butt
and then really, really loose in the waist
or they ride up a ton when I start walking
and these are the best shorts ever.
So I will link them down
below, they're pricey
but I swear I like literally
have been living in them
for like a month and I just
think they're so great.
So if you're interested,
in some cute jean shorts,
you should check 'em out!
I'll link 'em down below for you guys.
And then this shirt is just
a like kinda loose fitting
V neck and then I've got my
forever favorite sunglasses.
My purple sunglasses, they're Sunski's.
They are the best, they are affordable,
they are polarized and they're
just like the best brand
ever, I have like four pairs, so yeah.
Out for my walk with Trevi
and it is super hot today,
I think it like 96 or 97.
There's actually nobody around me
so I can take my mask down.
Yes, in New York we still have
to wear masks out in public
unless we can properly socially
distance so like right now.
There's nobody around me.
Properly socially distanced,
don't have to wear my mask
but I always have one with me
and I know that this is not
the proper way to wear a
mask, I always get comments
about that but it's so
green and lush and pretty.
(bright guitar music)
All righty, folks, it's
dinner time, it's like
6:35 and I'm gonna make dinner.
I think that I'm going to make,
tonight we're having separate meals,
Matt has leftovers, so
he's going to be having,
he also has some chicken which
I might make him that salad
that I had for lunch with chicken.
But I'm thinking that I want
tacos because I want tacos
every single night so I
am gonna make my buffalo
cauliflower and chickpea
tacos that are on the blog,
I haven't made them in a really long time
but I have cauliflower
and I have chickpeas
and I have buffalo sauce.
So this is the buffalo
sauce I like, it's a brand
called Noble Made, it's not focusing,
it's called Noble Made, I like their
medium or hot buffalo sauce,
the hot is definitely hot
but the medium is delish and
this is Whole 30 approved
or it's made by the
people that make Whole 30
so it's made with good
ingredients, Whole 30
has like restrictions, I don't
really know what a Whole 30
is all about but I know
that they use mostly Paleo
ingredients which tends to
mean that they're pretty
whole food so it has water,
cayenne pepper, vinegar,
extra virgin olive oil, salt, tapioca,
starch and xanthan gum, so yeah.
Let's make this recipe.
(bright guitar music)
So these are the tortillas
I'm gonna use, they are corn
tortillas, they are
incredible, like so good.
They are actually made by
a restaurant that is here
in New York, I don't know
if they are from New York
but the restaurant is called,
Tacombi and this is their
brand of tortillas,
they make corn and flour
and they are the best corn
tortillas I've ever had.
So I'm gonna heat two of these
up, I wrap them up in towels
and then pop them in the
microwave for 25 seconds
and then I'm also going to
finally chop up some cabbage
and we'll assemble our tacos.
So as my bottom, I'm gonna
do some Kite Hill chive
cream cheese, which I love,
it adds like a little bit of--
(dog barking)
creaminess, it's kind of--
(chuckling)
It's kind of like, I don't
know, vegan sour cream, maybe.
Not quite, but delicious.
(dog barking)
What you doin'?
Here is the cauliflower and chickpeas
and I'm just going to
scoop it on to my tacos
and what's great about this recipe is that
if you don't wanna use
all the filling for tacos,
like if you're not serving four people,
this is really great on top
of a salad the next day,
on top of greens, so you can just do that
and then I'm just gonna do my
cabbage on both pieces,
super simple.
I think I might actually do
a little bit of that tahini sauce.
I'm gonna do a little cilantro.
As I said, I love cilantro.
Cilantro
and I'm gonna finish it off with just
a little bit of this tahini.
I like Cholula on tacos.
That's dinner.
Here is my plate of tacos.
So packed but so good,
definitely gonna need a fork.
I'm happy with these but the
recipe is linked down below
if you wanna try it.
All right, my friends, dinner was delish,
all of these recipes will
be linked down below.
I'm finishing my night with a little bit
of Hue Kitchen chocolate,
this is the cashew butter one.
It is so good and yeah,
I hope you enjoyed today's
"What I Eat In A Day" video,
thanks so much for watching.
Don't forget to subscribe
by clicking the link that's
down like right here.
There's a red box, click that box
and that will subscribe you
and yeah, I just said, all the
recipes that I talked about
today will be on the blog
and if there is anything
that you want to ask me
about or if there's any links
that you need, let me know
and I'll drop them in the comments.
Thanks again for watching,
I hope you enjoyed
and I'll see you in the next video, bye.
(bright guitar music)
