Hello everyone and welcome back to my channel! To those of you that are new to
my channel, hi my name is Nikki and I am obsessed with food like next level
actually obsessed with food and over the last year and a half my already-existing
love for cooking has elevated to the next level and so today I am back with
another in a series of many what I eat in a day videos. The dogs will probably
pop in to say hello as well also if you do like this kind of content
be sure to watch my day in my life videos and my week in my life videos
because I pretty much always include food that I eat and recipes that I make
as well so with that being said let's hop right in. So today I harvested an
entire bok choy plant from my tower garden. Look at how beautiful that is
I had been waiting for this day so that was pretty exciting and I also harvested
an entire head of parsley now I recently got this true roots cookbook by Kristin
Cavallari my friend Makayla was in town and wanted to visit her shop and when I
saw this book I couldn't resist because a cookbook comprising of gluten-free
very low dairy and free of refined sugar recipes which is all pretty much right
up my alley so today's breakfast was actually inspired by one of her recipes
so before I started cooking I decided to bag up and freeze my parsley I wasn't
going to cook with the parsley but as you could see it was definitely ready to
be picked and side note, if anybody knows a specific way you're supposed
to freeze I just put it in the airtight bag zipped it up and threw it in the
freezer I'll probably end up using it and smoothies and maybe some soups so
once I did that I picked my bok choy leaves and I actually cooked up bok choy
the other day and I decided that I don't really like the stem it kind of tastes a
rubbery to me so I don't know I feel like a lot of people eat the stem
typically but I did not like it so I pulled the leaves off of all of the bok
choy that I wanted to cook with and I chopped it up very finely for my
breakfast stir-fry.
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So after I did that I washed a organic sweet potato that I had on hand. Cut off
the ends, cut the potato in half and then peeled the outside layer of skin by just
kind of thinly slicing down the sides.
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Then I diced up the sweet potato
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After that, I diced up a bunch of an organic sweet onion that I had on hand.
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I also pulled out three or four fresh cloves of garlic and then I diced up
about half of an apple.
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Does anyone else get like super excited by looking at
fresh produce just chopped up on the cutting board because it's honestly one
of the most like happy feelings, awe inspiring thing for me to look at then I
took some avocado oil and I put that on my non-toxic non-stick pan then I swear
I will do a review on but I also haven't linked in my infobox for those of you
that are interested in checking it out. I get so many questions about this
cookware we've loved it so yeah put the sweet potatoes in the pan added some
pepper and some salt and then I let it cook up for about 10 to 15 minutes while
continuing to occasionally stir it and flip the pieces at this point I also
decided to brew up some iced tea you guys know I'm obsessed and my iced tea
starts with making hot tea so I made a cup of my favorite passion tea which I
also get tons of questions about and we'll also have linked in the info box I
get so many questions about the things that I use in my life so I actually have
like a shop my life section on my blog. Where things in my house are divided up
by rooms you can actually shop my kitchen or my bedroom and all of that
jazz so after the potatoes had had a chance to cook I threw in my sweet onion
and also my garlic cloves and I let all of that cook down for a couple more minutes.
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Then I threw in my giant pile of bok choy onto the top as well as my apples
and after that kind of started to wilt, I added a little bit more pink Himalayan
sea salt and then I stirred everything down.
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Then I threw in some jalapeno because you guys know I always like to add spice to everything I can.
And once that was entirely cooked, I put the hash, I'm calling it a hash, I don't know it's
like a stir-fry onto the plate oh by the way one thing I didn't show is I
actually took some English aged cheddar cheese that I purchased from Costco and
I grated a little bit of that and put it on top of the mixture while it was still
hot so then I added a little bit more avocado oil and I put an egg in the pan
I tried to fry the egg where like the yolk stays as one um but I failed at
that so I was like you know what this is fine
how did some pepper added some salt
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Kind of tried to keep everything a little contained so I could transfer it
to the plate easily and then I put it on top of the mix and of course added a
side of sliced oranges because I'm still all about the orange life currently and
then that was my breakfast it was so good and just something a little bit
different than my avocado toast that's been my go-to for the last I don't even
know how many months. All right guys so let's move to lunch so I have this
leftover guacamole and I decided I wanted to have that but then I also
wanted to make a side of fresh pico de gallo so I started off by chopping up
these little heirloom cherry tomatoes that I had on hand and then I also
chopped up some jalapeno.
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After I threw that into the bowl, I proceeded to dice up some white sweet
Vidalia onions ah if you've never tried sweet onions
I honestly think they're the best I love them so much!
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Then I took a bunch of cilantro and I just kind of cut that up into little
pieces that I could I don't know what the word would be spread..dribble..drop.
I don't know all over the pico. Then I squished I don't think that's the word
either we'll say I squished. I squished some fresh garlic by the way if you buy
premade pressed garlic I want to highly suggest you try fresh
garlic because I legitimately think there is a huge difference in taste and
I always think that anything that you can chop up fresh on hand is going to be
better for you nutrient wise same thing with like lemon juice I personally think
that cutting your own lemon and squeezing it as opposed to buying pre
squeezed lemon juice is probably going to be more nutritious I just think it's
more full of nutritional value the closest you can get it to the source
which is also why we are trying to increase the amount of food that we grow.
So then I stirred everything together and I added some pink Himalayan sea salt
and pepper to the mix and then this was my lunch. My lunch um I can't say it was
like super well-rounded I just wasn't that hungry from that super full
breakfast so I just had some pico, some leftover guac that did have a little bit
of Greek yogurt in it and then these siete grain-free tortilla chips that I
am obsessed with and then I had that side of fruit just some pears and
blueberries and it was perfectly light and delicious
now I'm going to have to interrupt this regularly scheduled programming for my
dogs to say hi. They love you all. They wish you could be here with them petting
them. They love the food I make. I just had to show Bowser his little spot and
his tail oh and it's been a while since this has been in the video look at
Bowser's baby picture and Zoe's baby picture are those not the cutest baby
pictures you've ever seen and then when I sat down after lunch to do some
editing Bowser hung out next to me on my yoga mat.
So fast-forward to dinner I had
some leftover soup but we can't really call it soup because really it was just
like veggies and noodles and I definitely needed to add some broth and
doctor it up so I poured some water into the pot then I added all of the rest of
the bok choy that I had picked that morning oh by the way this was a
minestrone soup that was leftover full of like carrots and potatoes and onions
mushrooms all of that kind of stuff so then I added a another scoop of pesto
that I picked up a couple of months ago from Amazon. I showed this in my amazon
whole 365 grocery haul and I told you guys I would let you know how it tasted
so circling back it tastes pretty dang good it's not as good as fresh pesto but
it is great in a situation like this so then I added the rest of my red wine
that I had on hand I also added a veggie bouillon cube but I don't think I got
that when I was filming and then I decided to add two eggs to the soup.
I also added some red chili flakes and then some freshly grated Parmesan of
course I have to add some lemon juice because any excuse for lemon juice I am
all there and then because apparently I like to overload my taste buds I also
added a splash of balsamic vinegar and yes because of you guys I now know that
that is balsamic vinegar not also like vinaigrette so shout out to you guys for
upping my cooking language. I am a cooking novice slash basic bae I guess
we could say so I appreciate your help and then that was my dinner more oranges
because why not like I said that is the kick I am currently on in life oh I did
at the last minute decided I wanted a little bit of fresh sourdough toast as
well mmm fresh sourdough toast is one of my favorite things on the planet so yeah
guys those are my meals my breakfast mmm my lunch double YUM yes and then my
dinner so I hope that you guys enjoyed this video I will have that playlist
linked down below by the way if you're going on like a binging what I eat in a
day watching spree and if you made it this far here's another friendly
reminder to check my info box for my semi secret giveaway that I am doing to
say thank you to all of you I pretty much do this every single video um I
always say this it's a way for me to say thank you for supporting my content and
my family. It means so much to me I dreamed about doing this basically has a
little girl and I can't believe that we have this community and I get to just
share with you guys and talk about all of my favorite things and get tips and
tricks and it's just it's amazing and I appreciate you all so much so with that
being said I will hopefully see you back here very soon with another new video
all right bye guys!