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- Hey, Bazaar, I hope you guys are hungry,
because you are in for a day of eating with me.
So let me show you what I do in the kitchen.
Okay, so every morning, I start my day with celery juice.
It has so many different benefits,
starting from liver cleanse,
as well as clearing your skin.
It's great for energy.
And I only really use five stalks,
and I start with cleaning them.
Celery juice is something that
I started drinking maybe six months ago,
and I've just seen a huge improvement in my digestion.
My skin, my energy.
My husband literally hates celery,
but I am determined in 2019
to disguise it in some sort of way
and get him to try celery juice.
So I just added five stalks of chopped celery,
and then I add filtered water.
And I really just put enough water to cover the celery.
And then we blend.
(blender churning)
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This looks fully blended.
And then people do this in a different way.
I use a bag.
Some people use an actual strainer.
So this is getting all the pulp out of the juice
so that when you are drinking it,
you just have pure, delicious celery juice.
It's really important that when you drink celery juice,
it's first thing in the morning on an empty stomach.
When you're just getting started with celery juice,
I would say start with 10 ounces
and work your way up to 16 ounces.
Just because the benefits of celery juice are really intense
and they really do work.
The first time I tried celery juice,
by day seven, my skin was perfectly clear.
That tells you that it's working.
So after I work out, I love to have a smoothie.
It's kind of like my version of a breakfast.
It's quick and easy.
A simple way to get all my nutrients in.
I'm going to get some frozen strawberries and pineapple.
A little banana.
I've got some spinach, basil, mint, yogurt,
and coconut water.
I think breakfast is a really important meal,
so I like to fill up.
I'm going to start by adding some spinach.
Add a few cubes of pineapple.
I'm gonna add just a couple of strawberries.
And because I'm using frozen fruit,
you don't need to use ice.
I'm going to add some mint.
I'm going to add some coconut water,
but you could also use a different
type of nut milk or regular water.
And then I'm also gonna add in some Greek yogurt,
which, you could also use coconut yogurt.
For me, the Greek yogurt is kind of my protein in this case.
Last but not least, I'm just gonna add half an avocado,
which is a really good, healthy fat.
It doesn't contain any sugar.
Okay.
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Okay, the color doesn't look amazing,
but it tastes delicious.
So I love to have smoothies for breakfast,
but I also love pancakes and eggs.
Even just keeping it simple
and just doing two eggs scrambled, or over easy
with a side of avocado is an ideal breakfast for me.
Okay, so I'm just gonna get through a bunch of emails.
We just relaunched HBFIT,
and catch up on everything I have skipped for the morning.
(typing)
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Okay, it is lunchtime.
I'm hungry.
I just got back from the farmer's market.
I got some fresh kale.
And I'm gonna make a salmon banh mi bowl.
Okay, so, I picked up some fresh kale.
And some already chopped cauliflower rice,
and some salmon.
This is an alternate to soy sauce that is soy-free,
and is amazing; it tastes delicious,
and it's made from coconut, so this is kind of
one of my favorite things to have in my pantry.
I wanna show you guys from my book.
It's one of my favorite recipes,
and I was super excited to include it.
It's just one of those easy things that you can
not only make for yourself,
but you can make for the whole fam.
I'm gonna start and get the salmon on the stove.
I'm just gonna toss a little bit of sesame oil on this.
And I love cooking at home because I think
it's really important to know what's in your food,
know what you're eating.
I feel like whenever I'm eating out,
as clean as things might seem or say that they are,
I feel like there's always hidden oils.
In this case, I'm just gonna use regular butter.
I don't really cook with olive oil because
it's supposed to be consumed in its natural raw state,
so it's great for salad dressings,
but it actually releases toxins when it is on a high heat.
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I'm gonna prep this kale.
I like to massage my kale
because it's got a lot of chew to it
so in order to really make sure that it's digestible,
its important to have it more tender.
Some sea salt.
And then you really just go at it.
That seems done.
All that's left is basically to saute this cauliflower rice.
So I'm gonna do that in a different pan
just for the sake of quickness.
So again, I'm just gonna add a little butter.
You can add some fresh garlic, onions.
For me, though, I'm just gonna keep it simple
and just use coconut aminos
and toasted sesame oil.
Okay, so this is pretty much good to go.
I am going to grab my bowl.
And now I'm gonna just add some of my kale.
I have some pickled veggies.
I have some carrots,
and I have some kimchi.
Kimchi and fermented vegetables are really great
because not only are they super flavorful,
but they've got a lot of great bacteria for your gut.
I'm also gonna slice up some avocado.
This avocado is a little overripe,
but I always feel bad when we disregard
fruits and veggies just because they don't look perfect.
And then I'm going to add my salmon,
and I'm going to just top it with a bit of cilantro.
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I don't really have time to
take a photo of it at this point.
So for dinner I like to keep it
a little bit on the lighter side.
We had a big lunch, so I'm not extremely hungry,
but I wanna eat something that's pretty densely nutritious.
So one of my go-to things is making pesto.
You can make it a bunch of different ways.
This way I'm going to show you is a little unconventional.
I'm gonna add a ton of basil.
I'm gonna add a ton of spinach.
I'm even gonna add some kale.
And I washed this all previously.
Now I'm gonna add my toasted walnuts,
which are super fragrant.
And I'm gonna blend this up.
(blender churning)
It's not all the way done.
I'm gonna add in some lemon.
So the reason why I wanted to add this pesto recipe
is because I wanted to give a little bit
of a variety on how to make pesto.
So this pesto doesn't include any garlic,
which, a lot of pestos do,
and you can also sub out Parmesan for nutritional yeast
to make this a dairy-free option.
I like to add the olive oil once the blender
is actually on because it really
kind of helps emulsify the olive oil.
Okay, so this looks nice and creamy.
So I'm just gonna add a little bit of water.
So this is like the perfect consistency,
and I've already blanched these zoodles,
so I'm just gonna put this pesto on top.
I'm just gonna toss them.
I'm gonna put these zoodles in a nice bowl.
I'm gonna add a little bit more parm.
And as a little finishing touch,
I'm gonna just chop a few more walnuts.
And then just to top it off
and really round out the brightness of this dish,
I'm just gonna add a little bit of the lemon zest.
My pesto zoodles are ready for dinner.
You guys have now spent a whole day with me eating.
We did celery juice, breakfast, lunch,
and now an easy dinner.
I hope you guys are inspired to
check out some recipes in the book.
And I don't know about you,
but I'm starving.
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