Here is what I eat in a day with images. Lately I have been practicing intermittent fasting. The way I do intermittent fasting is by eating all my meals between 6pm and 9pm. Click here for a complete nutrient breakdown from cronometer.com.
Breakfast
This is Beans & Pumpkin with Tomatoes and Green Chilies
Lunch
For lunch it’s Beet & Pumpkin Smoothie.
Dinner
For dinner I have Three Fruit Salad.
Total for the Day – 1200 kcal.
Recipes
Preparation Time 60 min, 1200 kcal
Breakfast – Beans & Pumpkin w/Tomatoes and Green Chilies
250g Canned Black Beans No Salt Added
080g Canned Pumpkin
175g Rotel Tomatoes w/ Green Chilies No Salt Added
2 tsp Jalapeno Powder
¼ + ⅛ tsp Cayenne Powder
045g Broccoli, frozen
030g Baby Carrots
070g Fenugreek Sprouts, frozen
100g Mushrooms, Raw
050g Okra, frozen
050g Summer Squash or Zucchini, frozen
Lunch – Beet & Pumpkin Smoothie
283g Beets, raw
180g Canned Pumpkin
1 tsp Pumpkin Spice
1 tsp Black Cumin
100g Fenugreek Sprouts, frozen
100g Bananas, frozen
100g Strawberries, frozen
042g Triple Berry Blend (blackberries, blueberries, raspberries), frozen
030g Tomato Paste
120g Kale, frozen
090g Summer Squash or Zucchini, frozen
Dinner – Three Fruit Salad
060g Oranges, raw
100g Blueberries, frozen
100g Strawberries, frozen
1. Store the following items in your freezer overnight:
-Bowl large enough for the items in the Beet & Kale smoothie.
-Bowl large enough for the Three Fruit Salad.
-6 cup Blender pitcher (it will be full to the rim when done properly).
-Mug for the finished smoothie.
-In the refrigerator store 4 500ml bottles of water.
2. Take out the Three Fruit Salad bowl mix in the items and sit out for 10 – 15 minutes then store in the refrigerator until ready to eat.
3. Beans & Pumpkin w/Tomatoes – place fenugreek in a bowl and sit out.
4. Chop Mushrooms.
5. Mix mushrooms, broccoli, carrots, squash, okra into a microwavable steamer and add water. Then microwave for 2m 30s or until they are as done as you like.
6. Drain water, drink, or use in the next step.
7. In a microwavable bowl mix beans, Rotel tomatoes, and pumpkin with jalapeno and cayenne powder and maybe some of the veggie water from step 6.
8. Next the Beet & Pumpkin smoothie. In your largest frozen bowl mix the following ingredients, chopped beets, canned pumpkin, tomato paste. Then add these items to the blender. Place the blender back in the freezer.
9. In the largest frozen bowl mix in kale, fenugreek sprouts, strawberries, zucchini, triple berry blend, bananas. Move these items to the blender and pack it down good and tight.
10. Pour refrigerated bottled water into the blender pitcher until the water is about 3 cm from the rim.
11. Put the top on the blender and blend. Take something like a large spatula handle and use it like a blender tamper. Poke it down so the blender can create a vortex. Continue adding more water but don’t forget to add the pumpkin spice and black cumin.
12. Once you have finished blending put the smoothie into the frozen mug and place both the blender pitcher and the mug in the freezer.
13. Microwave the Beans w/ Rotel Tomatoes for 4m 30s.
14. In the Beans & Pumpkin add the now thawed fenugreek and the steamed vegetables and mix with a fork.
15. Put on a good TV show or movie and begin eating the Beans & Pumpkin.
16. When done eating, take the frozen smoothie mug and blender pitcher out of the freezer and scrape the sides of the blender and mug with a spoon to mix in the frozen part.
17. Eat the smoothie from the mug with a spoon, slowly.
18. When done, take the Three Fruit Salad out of the refrigerator and enjoy.