24 Oct Daily Eats (Breakfast Edition – 6 Days!)
You guys are amazing! I’ve been asking for your feedback on past programs I’ve run and those of you who have been willing to share have had amazing feedback! I will definitely be utilizing this feedback for my next weekend workshop (coming up in 2018-date TBA) and my next 6-month wellness coaching program.
Onto todays daily eats breakfast edition post. I thought it would be a fun idea to take pictures of my breakfast everyday and share with you. Breakfast is definitely one of my most varied meals, as you will see in this post. Breakfast is typically when I have the most time during the day to be creative with my meals and take my time making whatever I would like to eat.
Before we go into my breakfast for the past 6 days remember this is meant to show you that freedom from food is possible! With intuitive eating there are no rules, restrictions, or limits of any kind. These posts are meant to inspire you to follow through with what your intuition is telling you, as well as give you meal ideas.
Wednesday morning (like most mornings) I woke up at 6:45 am meditated, journaled, and got ready for the day. I made this red velvet smoothie and got ready for my morning client appointment. This smoothie is made with red beets, bananas, strawberries, cacao powder, and coconut milk. It’s thick and creamy, mmm!
Thursday morning I had an english muffin sandwich and parmesan baked fries. The english muffin has lettuce, tomato, vegenaise, pink Himalayan salt, and pepper on it. I baked the potato wedges with olive oil, aged balsamic vinegar, dried basil, dried rosemary, nutritional yeast flakes, and a dash of pink Himalayan salt. I also had a dandy blend coffee which isn’t pictured here.
On Friday I really wanted something cozy. So I warmed some coconut milk with cinnamon and maca root powder. I ate two big chickpea peanut butter blondie squares. After breakfast I continued sipping on my warm milk while I worked.
I snacked on the end of the fresh sourdough boule with some earth balance butter while I waited for my slices to toast. What’s better than fresh bread!?! Am I right?!?!
I had sourdough topped with avocado, olive oil, pink Himalayan salt, and hemp seeds. My favourite. So good!
I bought an acorn squash while I was grocery shopping yesterday and as I was driving home I envisioned making it like this.. it seemed like a fantastic idea in my head.
So after my yoga class on Sunday I roasted the squash and used the squash as a bowl for coconut milk and cashew butter. I also sprinkled it with coconut sugar and cinnamon. I would’ve loved to use cashew milk because it looks so creamy but I can’t find any that aren’t made with almond butter. Needless to say, it was a delicious idea. I will definitely make this again.
On Monday I had a full schedule ahead of me so I filled up on some pumpkin rawnola topped with banana slices and coconut milk.
That’s it for this daily eats post! I hope you feel inspired.