Thought I’d share with you guys what I normally eat on an office day. I tend to go for meals that are healthy and easy to prepare.
If I’m hungrier that day, sometimes I’d go for crispy rice cakes with peanut butter and strawberry jam for an extra snack
Breakfast
For breakfast I normally prepare wholegrain rolled oats. I leave it cooking on the stove, on low heat while I get ready in the morning. It gets all nice and creamy in about 10mins, which is about how long it takes me to get dressed and put a bit of makeup on.
If you’d like to do the same, the key is to keep it on low heat so it doesn’t burn, and add milk after it cooks so it doesn’t boil over.
I then top my porridge up with a bit almond milk, chia seeds and frozen blueberries that I picked fresh during the summer season. I stock up about 5kgs of them in the freezer to last for at least a few months. I just love blueberries a lot!
For my coffee, I’ve been really into having it with cocoa powder. I add about half a teaspoon and voila I have a delicious mocha. Sometimes I drink it with almond milk, but normally I just have it as black mocha, if that makes sense.
Snack
I always go for fruit that is in season since they’re the cheapest and freshest. I love kiwifruit and citrus in winter/spring, and any sort of stone fruits (apricots, peaches, nectarine (my fave), plums etc) during summer/autmn. Today I had a peach. Soo delicious!
Lunch
When I cook dinner, I normally cook enough for lunch the next day. It’s just a way for me to eat healthier and save money from buying lunches. Today, I had one of my favourite Filipino dishes that my mum cooks.
The Filipino version normally has fried pork, but I left that out and veganised my version (I’m not vegan though, just been trying to eat less animal products!). It’s still just as good!
This dish has mung bean sprouts, sweet potato (or kumara if you’re a Kiwi), carrots, green beans and tofu, and served on a mixture of white and brown rice. This dish is super delicious. It is often Josh’s dinner request.
Dinner
And lastly for dinner, I had pesto pasta with shrimp and snowpeas. I used wholegrain penne pasta, which I’ve been really into lately. I just think it is tastier and a lot more filling as it feels bulkier with all the fibre from the wholegrain.
The snowpeas really compliment the pasta with its crunch. When cooking this dish, I normally add them last to make sure that they stay crunchy.
Comment below if you’d like the recipe for this as well. This dish literally takes me half an hour to make and is really tasty.