- Hey guys and welcome back.
You've been requesting a What I Eat In a Day video
for about the last year,
and you're always requesting more Vitamix videos as well.
So today, I thought we'd have a little fun,
and I'd show you what I eat in a day,
with a little help from my Vitamix.
But before we dive into the food,
I started my morning with a hike along the coast.
♪ And all the while, I was trying to pretend ♪
♪ The promised land was there beyond the great divide ♪
♪ But I'll be comin', comin' home soon ♪
♪ Yeah I'll be comin', comin' home soon ♪
♪ So take me out to California ♪
♪ Where the sun is always high ♪
♪ Where the streets are paved with gold ♪
♪ And no one ever gets old ♪
♪ I'll be longing for that day ♪
♪ 'Til you come and take me home ♪
♪ California, California, here I come ♪
- [Lisa] Now it should go without saying
that I don't use my Vitamix for every meal of the day,
as I'm showing you today,
even though it's certainly possible.
But I do use my Vitamix at least once a day
for some type of meal, which is why I'm more than happy
to partner with Vitamix on today's video.
So after a big hike or workout like this morning,
I'll usually whip up my post-workout green smoothie.
It's a really flexible smoothie
that's loaded with a variety of greens and nutrients,
and it's perfect for replenishing your muscles.
I'll start by adding a cup or so of water to my Vitamix,
and then assess what I have in my fridge.
Today I've got baby spinach,
so I'll add two large handfuls of that to my blender,
along with half of a frozen banana, which for me
is two pieces, as I always cut my bananas into quarters
before placing in my Stasher bag in the freezer.
For healthy fat, and to make the smoothie extra creamy,
I'll add a quarter of an avocado.
And this was a stubborn little avocado this morning
as it was a bit under ripe,
and I was overly anxious to use it.
For a little extra sweetness,
I'll usually add an apple or a pear.
And since I had a few organic pears on hand,
I'm adding one of those to the blender.
Then I'll add a tablespoon of chia seeds,
which is great for bone health.
And you know I love my collagen peptides,
so I'll add a scoop of those.
But because collagen is not a complete protein,
I do add a scoop of whey protein powder
to get all of the essential amino acids.
But you could use a dairy free
or vegan protein powder as well.
(relaxing music)
On mornings where I have this post-workout green smoothie,
I don't typically have anything else for breakfast,
as I find that this fills me up just fine.
For a mid-morning snack, after I've gotten ready for the day
and done a bit of work, I'll grab a hard-boiled egg.
If you've watched my hard-boiled egg video,
you'll probably notice that this is about a nine-minute egg
which is perfect for snacking on.
And I just peel these over the sink
if I haven't already pre-peeled them,
and sprinkle on a little sea salt.
Now I should also mention that I have
quite low blood pressure, so my body is always craving salt,
but you do what's best for you.
I try to get the bulk of my work done in the morning,
as I'm definitely a morning person, and most focused then.
And for those of you who watched
my recent Instagram Stories,
I'm absolutely loving my new stand up desk.
It's been a game changer for me
considering how much time I spend on my computer,
editing photos, and videos, and just managing my website.
I always strive to have greens
form the bulk of two of my meals every day.
But since it's summer and we've been having this
crazy heat wave, you'll see that I'm
pretty veggie heavy all day today.
And that's because I just really don't feel like cooking.
So for lunch I'm gonna whip up a simple salad
with a spring lettuce mix, cucumbers,
cherry tomatoes, and red onion.
And because I had spinach for breakfast,
I'll always opt for a different green at lunch or dinner.
(relaxing music)
In addition to the cucumber and cherry tomatoes,
I'll also finely slice up some red onion,
and add that to my salad, along with a sprinkle
of goat cheese, because I'm definitely a goat cheese lover.
I meal prepped some herbed chicken a couple of days ago,
so thankfully, I don't have to do any cooking.
And I'll add about a half of a chicken breast to my salad.
This is the same chicken I show how to make
in my meal prep number one video if you're interested.
Now if you watch my Instagram Stories,
you know that I just drizzle olive oil and balsamic
on my salads about 90% of the time.
But today I'm gonna blitz up a quick avocado dressing
using these eight-ounce containers for my Vitamix.
So I'll scoop out that extra-firm avocado,
which wouldn't have been the best to eat
on top of my salad anyway, and add it to the container,
along with a quarter-cup of olive oil,
a quarter-cup of water, and the juice from one lime.
Then I'll toss in a garlic clove,
and grab some fresh cilantro and parsley,
from my brand new patio herb garden,
which I am super excited about.
I'll add the herbs to the container
along with a little salt and pepper,
and screw on the top which is actually the base
with the blade that will connect to our blender.
And after 10 to 15 seconds, I have a super easy
and delicious avocado dressing.
Now, today's version is a bit thick,
and more of a cross between guacamole and avocado dressing.
But all you have to do is thin it
with a little bit more water to make it more pourable.
Then I'll just put the leftovers of this dressing
in the fridge for salads all week long.
All right, the final finishing touch on my salad
is a sprinkle of kale microgreens.
And since it's a gorgeous 90 degrees outside today
in Southern California, I'm gonna eat my salad on my patio,
and enjoy the view and fresh air.
(relaxing music)
In the afternoon, I always need a little snack to munch on,
so today I'm whipping up a new version of my hummus recipe.
You guys have seen me make
my regular hummus several times before,
and this roasted red pepper version couldn't be any easier.
In fact, the entire process is virtually the exact same.
So I'll drain two cans of chickpeas over a bowl,
and then add those to my Vitamix.
Then I'll add about a third-cup of aquafaba,
which is the leftover chickpea liquid,
to the container, and half-a-cup of tahini,
which is toasted and ground sesame seeds.
To that, I'll add a quarter-cup of olive oil,
and the juice of two lemons, one clove of garlic,
a teaspoon of cumin, and a half-a-teaspoon of sea salt.
But to make this a roasted red pepper hummus,
of course we need some roasted red peppers.
Now you can easily roast red peppers
on your stove or grill, but as I didn't want
to set off the smoke detector in my apartment today,
I'm opting for this can of organic peppers.
You can add as many bell peppers as you'd like,
and I'm adding about a cup's worth, as I really want
that roasted red pepper flavor to come through.
Then I'll add the tamper, turn it on,
and in about 20 seconds, have plenty of hummus to snack on.
(relaxing music)
I'm adding my hummus to a small bowl
for snacking today and tomorrow,
and then I'll put the rest in a storage container.
Because left to my own devices, I could definitely
polish off more than a few servings of this.
And to scoop up the hummus,
I'm just slicing up the other half of my cucumber.
If you wanna get fancy, you could definitely
sprinkle on some white and black sesame seeds,
and chop up some more bell pepper for the top,
as I show you how to do on my website.
The rest of the hummus will go in one of my
Glasslock storage containers,
and I'm using Vitamix's Under Blade Scraper,
which is an absolute must-have item
for scraping down the insides of your container
whenever you're making hummus or almond butter.
It's like a squeegee for the inside,
and prevents you from wasting any of your delicious food.
And that is my very tasty afternoon snack,
and snack for the rest of the week.
(relaxing music)
Towards the end of the day, I usually have a calming,
herbal tea, to help slow down my pace
and relax my brain a little from all of my work.
Usually, it's a plain chamomile,
or a chamomile plus lavender blend,
like the one I have today.
I've been making more of a concerted effort
to get away from my desk throughout the day,
which can be tougher than you'd think
when you work from home, but I find
that even staring out my window for 10 to 15 minutes,
definitely helps to relax my mind.
For the last week, as I've been watching my herbs
grow on my patio, I've been craving
one of my favorite zucchini noodle recipes,
which is my zucchini noodle caprese.
Unfortunately, my basil isn't quite big enough
to harvest yet, so I purchased some fresh basil
at Whole Foods the other day,
along with mini-balls of mozzarella,
and I've still got some leftover cherry tomatoes,
which will be perfect for this recipe.
Now if you've ever made pesto at home,
odds are, you've used your food processor.
But as you'll see, it's just as easy in your Vitamix.
So I'll add two-thirds cup olive oil,
along with two teaspoons of lemon juice to my container.
And I've also used up all of my fresh lemons
I had on hand, but I've always got jars
of organic lemon juice and lime juice in my fridge,
because you never know when you'll need it.
You can use a variety of nuts when making pesto,
but for my basil pesto, I like a combination
of pine nuts and cashews.
And toasting them really brings out their flavor.
So I'll add a quarter cup of each to a small fry pan,
and gently toast them for a couple of minutes.
I'll add those to my Vitamix,
along with two packed cups of basil.
And I don't know about you, but there's something
about the smell of fresh basil
that makes me think I should just hop on a plane to Italy.
Then I'll add three cloves of garlic, some salt and pepper,
and a quarter-cup of fresh Parmigiano-Reggiano cheese.
You could definitely make this pesto dairy free
by leaving off the cheese,
and it's still enormously flavorful.
But given that I've got balls of mozzarella in my dinner,
I'm definitely not striving for a dairy-free recipe today.
So once everything is in my Vitamix,
I'll turn it on and blend until it's all chopped up,
but still a little chunky.
Now because I'm just one person, I've always got leftovers,
so I'll pour my basil pesto into one of my weck jars,
so that I can continue enjoying it throughout the week,
and then just take out as much as I need for tonight.
All right, next I'm gonna quickly make some zoodles.
My spiralizer definitely gets used a ton
from June through September, when it's hot outside,
and I eat a lot of raw zucchini dishes.
My big tip when it comes to zucchini noodles,
is to make sure that you use kitchen scissors
to shorten the strands.
Zucchini noodles can be several feet in length,
and that's quite a lot to have to slurp up,
so it's best to shorten them a bit
before mixing with your favorite sauce and serving them up.
In terms of serving sized, I'll usually spiralize
one zucchini per person, so one is definitely
plenty for me tonight.
And I'll just add two to three heaping spoonfuls
of basil pesto, and then use tongs to make sure
that all of the zucchini noodles are nice and coated.
Now there are many things that I love about this recipe,
but for an easy summer dish, it really can't be beat.
There's no cooking involved.
It's light and vegetarian, it's super flavorful.
And the only work I have left to do
is slice a handful of cherry tomatoes
and balls of mozzarella in half.
Once everything is in the bowl,
I'll give it a good toss and serve it up.
Before serving, you could definitely add fresh basil
for that little food styling flair.
And while I didn't have enough basil in my herb garden
to make that whole batch of pesto, I definitely have
enough for a few leaves to garnish the top.
And honestly, it makes me so happy to know
that these little leaves came from my brand new herb garden.
(relaxing music)
All right, now I wasn't planning on doing a dessert tonight.
But given that it's so absolutely gorgeous
on my patio today, I thought I'd whip up
some very quick and easy mango frozen yogurt
to enjoy as the sun sets.
If you subscribe to my blog, you saw me make
a strawberry version of this just a few weeks ago,
but mangoes are one of my favorite fruits,
and I just purchased some frozen mango chunks,
so I thought I might as well put them to good use.
And since I don't have any jars
of my homemade yogurt on hand,
I'm using organic yogurt from the store.
But you can easily make this recipe dairy free
with a cashew or almond milk based yogurt as well.
The proportions of this recipe are really easy to remember.
It's just one cup of yogurt to one pound of frozen fruit.
Then if you'd like to add a little sweetener
like honey or maple syrup, you can do that as well.
Once everything is in my Vitamix,
I'll blend it for about 30 seconds for delicious,
homemade and healthy, mango frozen yogurt.
As I'm sure you've guessed,
I'm not gonna eat this whole batch tonight,
so I'll pour it into one of my Glasslock containers,
use a spoon to flatten it down,
and then place it in the freezer.
Now, you can freeze it for an hour or two
if you like a firmer consistency,
but I personally like it soft straight out of the blender,
so I'll just take a few scoops for myself,
and then head out to my patio for sunset.
(relaxing music)
I hope you guys enjoyed seeing what I eat in a day,
and if you'd like to see more of these types of videos
in the future, make sure to give it a thumbs up,
hit that subscribe button, and let me know
in the comments below.
Oh, but I do have one last thing to show you.
(relaxing music)