Of the time when I am too lazy to cook or too busy to cook I’m just starting my Morning with some green tea, I like to start my morning with a little boost And Before that, I did a really quick, a meditation session and I also wrote in My journal for like 5 or 10 minutes – And I love to start my morning with those Activities because I find I’m so much calmer and less anxious and stressed Than if I start my morning by looking at my phone and checking email and social Media and reading the news, I really recommend you, don’t read the news when you first wake up, it’s very depressing Anyways, I’m going to finish my tea and then Head out for a short workout and I’m keeping it short because I’m coming off a Very long hiatus from exercising like months long, so I don’t want to injure Myself And after my short workout, I will see you back here Alright, so I just got back from my morning workout and I am ready for a hearty and nourishing Breakfast, So this is an instant superfood muesli and I like to make it Because you can have muesli in just a few minutes, you don’t have to wait for It to soak and it’s easy – it’s healthy and it’s packed with superfoods, So we’re Going to start with about 1/2 cup of oats, these are rolled oats And then we’re Going to add this plate of superfoods, We’ve got about 3 to 4 tablespoons of Unsweetened coconut flakes 2 tablespoons of walnuts, 2 tablespoons of Raw buckwheat groats, a tablespoon of chia seeds and about 2 to 3 tablespoons Of raisins To soften the muesli, instead of waiting For it to soak in the fridge, we’re going to add the flesh of one mashed ripe, Banana Once it’s all nice and mashed we’re going To add it to the oats mixture Just get that in there real, sticky and gooey.
So we mixed the banana with the oats and Everything else until it got a nice little texture And then we’re going to serve it on The side of some coconut yogurt, You can also serve it on the side of plant-based Milk, Then we’ll add even more superfoods. This is a tablespoon each of flaxseed meal, pumpkin seeds, cacao, nibs and one more Thing: hemp, seeds, Alright, I’m back home and in the kitchen After breakfast I ran a Bunch of errands and I met a friend for coffee and then I walked home for a Couple miles so I worked up an appetite And we’re going to make a huge, hearty salad and if you think, salads can’t be filling, I think you should try this one out For Lunch we’re going to have a huge salad, it’s basically an everything, but the kitchen Sink salad, I’m going to use all kinds of ingredients that I have in my pantry and in My fridge We’re going to start with about 2 to 3 cups of a coleslaw mix.
This is just Shredded broccoli and carrots it’s from a bag. It saves a lot of time. You can use Any kind of bagged salad you like And then I’m going to add some canned chickpeas, About 1/2 cup to a cup, I just want to make sure I get enough protein since I’ve Been active today And then we’re going to add some nuts and Seeds and raisins: This is about 2 to 3 tablespoons, each of cashews Sunflower seeds and raisins and the nuts and seeds are raw.
Let’s just toss all That in there And then we’re going to add some creamy avocado, This is half of an Avocado and it’s ripe, so it’s going to be delicious For our salad dressing, we’re Going to be doing a tahini maple dressing, which is one of my favorite Dressings and it’s super simple: We’re going to start with t2o tablespoons of Tahini Tahini is just ground sesame seeds into a paste or liquid form and We’re going to add about a tablespoon apple, cider, vinegar, And that will be the acid In our salad dressing, I’m going to add a few pinches of garlic powder, a generous Sprinkling of black pepper, some pink Himalayan sea salt When you’re making your own salad dressing at home, it’s really important to season it.
Properly so that every morsel has a little bit of flavor, Then we’re going to Add about a half tablespoon of maple syrup That sweetness really balances out The acidity from the apple cider, vinegar And that’s about it And we’re just going to Whisk it if I can find my whisk Now that it’s nice and creamy and pourable we’re Just going to taste it to make sure it tastes good And it tastes perfect. So I’m Just going to dress the salad So after I did some work this afternoon, I treated myself to a glass of wine at a bar.
I didn’t show you that, because you Know what a glass of wine looks like, but now it’s almost dinnertime. So let’s Head into the kitchen to show you an easy, quick dinner For dinner, we’re going to Be having some really easy tacos, I love Mexican food, but I don’t really love to Stand by the stove and make refried beans from scratch, or do lots of other Time intensive things when I’m feeling lazy, so this is a really easy.
Five-Minute taco recipe Canned black beans, I’ve just rinsed and drained these Of Course, if you use beans that you’ve cooked that are, you know, dried to begin. With that’s great, but to save time I’m using canned beans And I’m also going to add some canned corn – that I’ve also rinsed and drained Very ripe avocado. As you can see, it’s Perfectly ripe: That’s going to make this salad so much more better! That’s not a thing! So much better! Then we’re going to add some sliced cherry Tomatoes, You can use regular tomatoes as well, Some minced cilantro and one Chopped shallot And I’m using that instead of onions, because I don’t love Raw onions they’re a little too strong for me and with the shallot I can just Use one and that’s all I need for one person, I don’t have to store the rest of The onion in my fridge Now we’re going to make a dressing for this mixture right.
Here and it’s nothing fancy, There are no measurements, I’m just going to kind of play it by ear Or what is. Is that the phrase I’m just going to hmmm Huh? Alright? So I’m going to add a little Bit of olive oil, this is maybe 2 teaspoons, maybe a tablespoon, Then I’m Going to add some fresh lime juice for the acid for the salad, Then I’m going to add some red chilli Flakes because I want some spice, If I was cooking more, I would add some diced jalapenos or serrano peppers A little bit of ground cumin.
If you don’t like Cumin, you can leave it out. I know some people say it tastes like feet. That’s Unfortunate, I think it’s delicious, Then some freshly, cracked, pepper and Salt and I’m going to kind of mash up the avocado, so it’s kind of like a guacamole Except not because guacamole doesn’t have black beans or corn To go with our tacos We’re going to have a really easy, vegan sour cream. This is a store-bought Greek Style, vegan yogurt, It’s from the brand Kite Hill, It’s made with almond milk and If you can’t find Greek style yogurt, you can use any plant-based yogurt it just Won’t be as thick To this I’m going to add a little bit of apple cider, vinegar, And some lime juice.
You could also use a store-bought vegan sour cream or you can make one at home from scratch. I have a recipe for a cashew sour cream If you’re Interested in that, let me know in the comments below and I will put up a Recipe for that, Then we have our tortillas right here. These are corn, Tortillas they’re made with just white corn, water and lime, so they’re gluten Free as well Since this is a no-cook article, of course, you can just put your Filling onto your tortillas like this, You can also microwave your tortillas, so They’re warmed up or you can char the tortillas for about 10 seconds on the Stove over an open flame.
I know this involves some cooking, so it’s totally Optional So after I finished those delicious Tacos for dinner, I finished my evening by snuggling up on The couch with my best friend Netflix And I had some dark chocolate and dates. For dessert, I hope you enjoyed this. What I ate today, article, If you did let me know, In the comments below hit that thumbs up button and, of course, don’t forget to Subscribe so you get more articles from me.
A new kind of pumpkin seed snack! Roasted by two men.