*Counting my Calories for a week* .. what I actually eat as an intuitive eater – ( vegan + simple )

Hey friends!🌞 Welcome to a new what I eat in a week video but this one has a twist! I’m counting my calories as an intuitive eater this week!

You guys know I don’t like counting my calories because I truly believe it takes us outside of ourselves and doesn’t allow us to fully listen to our own special, unique body. Some days we may be extra hungry and other days not so much. That is completely normal and okay!! For thousands of years this is how humans were. Some days there were feasts and other days it was hard to find food. This is why intuitive eating is so amazing, when we listen to our bodies and what it needs it finds it’s balance and can maintain its weight and metabolism with ease.

Intuitive eating will take some time, but keep tuning in with your body everyday and you will be there before you know it💛

Lots of love to you all🥰✨🌈💛

___

Hot chocolate ( salted caramel vibe? )
1 cup milk of choice ( I used pre sweetened )
1/2 cup water ( sub for more milk )
1 tbsp cocoa powder
1 tsp maca powder
Pinch salt
1 tsp date syrup

– if your milks is not pre sweetened add extra date syrup or maple syrup to your sweetness level of liking!

Stove top granola:
1/2 cup rolled oats
1/4 cup walnuts
2 tbsp pecans ( optional I just had these left in the house )
2 tbsp pumpkin seed
1 tbsp hemp seed
1 tbsp PB ( sub for another nut / seed butter )
2 tbsp maple syrup
Pinch of salt
1 tsp coconut oil

Pasta Recipe:
1 tbsp olive oil
1 leek
1 sm onion
1 yellow zucchini
S + P to taste
1 tsp oregano
1 tsp basil
Pinch chilli flakes
1/2 lemon
1 serving brown rice pasta

Lentil meat loaf recipe:
1 med-lg cooking onion
1/2 leek
1 oh carrot
1 stick celery
1-2 cups brown mushrooms
1 can lentils
1/2 tsp thyme ( thyme is a required taste add less if you’re not sure you like it )
1 tsp basil
1 tsp oregano
1 tsp garlic powder
Pinch of chilli flakes
2 tbsp soya sauce / tamari
2 tbsp nutritional yeast
3 tbsp brown rice flour ( sub for normal flour or another GF flour. It may not be the exact same but use what you have )
1 tbsp olive oil

Chop and Sauté veggies in 1/2 tbsp olive oil with a pinch of salt for about 10- 15 minutes or until all veggies are completely soft and browning

Preheat the over to 375F

Add 1/2 the veggies to your blender along with spices and pulse a couple time to break down. Transfer to a bowl. Do the same with your drained and rinsed can of lentils, then the rest of your veggies. ( if you have a food processor feel free to us that and add all ingredients in at the same time )
Once everything is in a large bowl together add nutritional yeast and rice flour. Mix in well.

Coat a 6×9 pan with 1/2 tbsp olive oil then transfer your lentil, veggie mixed to it. Slightly press the mixture into your pan and smooth out the top. Place in the over for 35-40 minutes.

Make your sauce ( I suggest finding a lentil loaf sauce on the internet because mine needs some work lol! ) there are many out there with with bbq sauce, hot sauce, ketchup, brown sugar, spices etc…

Put your sauce on top of your loaf and place back in the over for 5 minutes.

Let rest for 5-15 minutes and enjoy!

Music by Noah Guy – Saltines & Gingerale –
Music by Mr. Jello – A Cup Of Jazz (feat. Cali.Arod, Farnell Newton) –
Music by Ben Camden – Walking To The Moon –
Music by Lukey – Peachsun –
Music by The Crystal Casino Band – Bound To Be Something Good –
Music by Dan and Drum – Taste Like –
Music by Carter Vail – On/Off –
Music by Joey Howard – Game –
Music by The Crystal Casino Band – More Than Fine –
Music by Ricky Mendez – Jo –
Music by Ashes to Amber – Arizona Thunder –
Music by Chandler Juliet – Love Language –
Music by Wes Leslie – That’s So Raven –
Music by clay house – coming undone –
Music by The Ambient Light – Back to Life –
Music by Juniper – JBJ –
Music by Dan and Drum – Mona Lisa –
Music by Ben Camden – Leather Bags – B

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