Eating healthy always sounds a little complicated, but this receipts will show the other thing. Trying new receipts and adding different times is one of my hobbies. In this blog article you will get an idea about the food I love, this receipt will be vegetarian.

Especially the cold winter days try to take out everything of your body. So the most important thing is to eat healthy and try to avoid processed food. I always buy groceries at organic markets or marketplaces. Strolling through the organic shelfs makes me happy and I forget about the time.

Breakfast Time

Rice Porridge with frozen berries & peanut butter

Breakfast is the most important meal – so please take care that you never skip breakfast.

Porridge with berries

Ingredients

  • 30-40g rice flakes (I buy them at DM)
  • 10g chia seeds
  • 10g flaxseeds
  • 250g frozzen berries
  • Add toppings like: cinamon, flavor drops, cacao powder or my fav peanut butter from Foodspring 

Instructions

  1. Soak the rice flakes, chia seeds and flaxseed over night in water or milk (as you like)
  2. Next day: heat the soaked porridge in the morning a little bit and add the frozen berries to have a hot breakfast, but you can also just eat it cold
  3. After you cooked it for a few minutes put it into a bowl
  4. In the end add all your preferred toppings – so it looks pretty for a instagram picture (also tag us on your pictures as we would like to see how you prefer your bowl) and enjoy the first meal of your day

Lunch Time

Bagel with beetroot quinoa patty and sweet potato fries

Eating a bagel with sweet potato fries without feeling guilty.

Ingredients

  • For the burgers
  • 2 cups beet root, peeled and cut into cubes
  • cup red quinoa (white is just as fine), cooked
  • 1 tbsp olive oil
  • 1 egg
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2 tbsp wholemeal bread crumbs
  • 1 tbsp flax seeds
  • 1 tsp coconut oil, melted
  • 2 tsp lemon juice
  • ¼ tsp chilli flakes
  • 1 tsp pink Himalayan salt
  • For the Dressing
  • 1 ripe avocado
  • 2 tbsp tahini (sesame paste)
  • 3 tbsp lime juice
  • 1 garlic clove
  • ¼ tsp pink Himalayan salt
  • For the Fries
  • 2 sweet potatoes, peeled and cut in ¼-inch long slices, then ¼-wide inch strips
  • 1 tsp olive oil
  • 1 tbsp cornmeal
  • For assembling
  • 4 Wholemeal buns
  • 1 bunch of parsley, finely chopped

Instructions

  1. Preheat the oven at 175°C/347°F and put the beet root cubes on a lined baking tin, rub with olive oil and roast for 30 minutes.
  2. Remove from the oven and set aside to cool. After they cooled down place the roasted beets in a food processor and pulse two or three times – you need some texture for the burgers, so make sure you don’t mash them completely.
  3. Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency.
  4. With slightly wet hands, shape the burgers and place them on a lined baking sheet. Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
  5. Put the sweet potato strips on a lined baking sheet, rub with olive oil, than sprinkle with cornmeal and toss to combine. Bake for 25-30 minutes, or until golden brown. They will be ready in the same time with the burgers.
  6. While the burgers are baking, prepare the dressing.Place all the ingredients in the food processor and process to obtain a creamy sauce.
  7. Assemble the burgers immediately after removing from the oven.
  8. Cut the bun in halves, spread bun bases with dressing, add the beet burger and sweet potato fries, top generously with avocado dressing, parsley and put on the bun top.
  9. Serve and enjoy the best burger ever.

I always search for new ideas on Instagram. The page I love the most is thefeedfeed.com . On this page you can find every single meal you would like to have at the moment.

Dinner Time

Mixed veggie bowl with polenta and topped with fresh cheese

The most simple receipt you can make in a few minutes.

Ingredients

  • Mixed veggies
  • 1 tbsp coconut oil
  • 1 onion, finely diced
  • 1 garlic clove
  • 400g spinach
  • 1 zucchini
  • 1 red pepper
  • 300g cabbage
  • 1 big leek
  • fresh herbs
  • Polenta
  • 200g polenta
  • salt, pepper
  • Topping
  • any kind of cheese
  • tuna fish
  • salmon
  • or anything else you love

Instructions

  1. First of all put the coconut oil into a pan and start warming it a little bit. After add the finely diced onions and the garlic clove. Fry them thougether for a few minutes and add the spinach. Meanwhile cut the cabbage and zucchini into small pieces and put them also into the pan. After 5 minutes add the red pepper and leek. You can add a bit of water, in order not to burn the veggies. 
  2. Meanwhile you can heat 500 ml water with a little bit of salt and pepper for the polenta.
  3. When the water is boiling you can slowly add polenta to the water and stir it for about 3-5 minutes. If it is too thick you can always add a bit of water.
  4. Don’t forget to add the fresh herbs to the veggies. As you can see in the pictures I used some spices from the Austrian brand Sonnentor

Desert

Well yes, I love having something sweet after dinner every day, so I try to eat something I won’t regret.

Quark Desert

Ingredients

  • Quark (depends how hungry you are I always use the half so 125g) you can also use a vegan option
  • 100g Frozzen Berries 
  • 2 tbp honey or agave sirup

Instructions

  1. Just mix everything together 
  2. And enjoy 🙂

I really hope you like our receipts and get a little bit inspired by them. Also we would be really happy if you tag us on your pictures cooking our receipts. I hope you enjoy food as much as we do! 

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