What I Ate Today + Recipes (Real Foods, Vata Pacifying, A Vegetarian Day)

What I Ate Today (Real Foods, Vata Pacifying, Vegetarian)

Time to show you what I eat in a day! After the Paleo update video, the next natural question is what do I actually eat now? Well, I eat everything in moderation. It’s all about variety now and it’s still all real, whole foods.

I also try to follow the ayurvedic Vata pacifying guidelines most of the time.

One more thing I’ve been doing lately is playing around with Intermittent Fasting, which means that I like to have 14-15 hours without any food every single day.  I ate my dinner late the night before, so that’s why there is no breakfast in this video.

This particular day was vegetarian, but I am by no means a vegetarian. I just think having meatless days during the week is the perfect way to balance nutrition and feelings of lightness.

Do what’s best for your body! That’s been my mantra lately. All the recipes are below if you want to recreate any of them, but, honestly, they are so simple and so open to improvisation that you can easily make your own versions.

Wheat Pilaf with Vegetables

What I Ate Today: Wheat Pilaf With Vegetables

I made it using organic wheat because I’ve discovered that wheat works very well for me. I’m a Vata and the two most balancing grains for my constitution are… can you guess? Yes, wheat and rice. I can definitely confirm that they both work very well and never ever bloat me or upset my tummy.

You can use basmati rice (or any other type of rice), spelt, barley, quinoa or anything else like that instead of wheat, so it can easily be turned into a gluten-free lunch.

Ingredients:

  • 1 onion, chopped finally
  • 1 large carrot, chopped
  • 2 cloves of garlic, minced
  • around 200g of green beans, trimmed and chopped
  • 3 tbsp. yogurt
  • 1 cup cream of wheat
  • 2 cups hot water
  • a pinch of dried ginger
  • 2 tsp. unsalted butter
  • 1 tbsp. olive oil
  • a handful of fresh parsley
  • a pinch of dried dill
  • salt and pepper

Instructions:

Cook the onions and garlic on some butter with the lid closed for around 10 minutes. Add carrots and green beans. Cover the lid again and cook for around 10-15 minutes until they soften a little bit. Add the wheat, stir it in well, and cook for 10 more minutes stirring from time to time. Add 2 cups of hot water, salt and pepper, ginger, and dill, cover the pan and leave to cook until the cream of wheat absorbs all the water, around 15-20 minutes. Taste the wheat to make sure it’s soft and check the seasoning. Add the yogurt and stir. Serve decorated with fresh parsley.

Frittata With Aubergines and Basil

What I Ate Today: Frittata With Aubergines and Basil

Ingredients:

  • 1 spring onion (including the green part)
  • 1 clove of garlic
  • 1 medium aubergine
  • 1 medium red pepper
  • 3 eggs
  • 2 Tbsp. water
  • a handful of fresh basil leaves
  • a handful of grated Parmesan
  • 2 tsp. butter
  • 1 Tbsp. olive oil
  • salt and pepper

Instructions:

Cook the onion and garlic on the oil and butter until softened. Add aubergine and pepper, cover the lid and cook until they are ready. Beat the eggs with a tiny bit of water lightly, season. Add the eggs to the vegetables, top with fresh basil, cover the lid and cook until the eggs are cooked through. Finish by sprinkling some Parmesan on top. Enjoy!

Squash, Kale, and Leek Soup

It’s really just a “Throw in whatever you have in your fridge” soup. But it came out delicious, so I thought I’d share the recipe as well if you’re curious. 🙂

Ingredients:

  • 1 whole leek
  • 1 large squash
  • 2 cups of shredded kale
  • 2 medium potatoes
  • 1 large carrot
  • around 100g (or 3.5 oz.) of fresh spelt pasta (it’s optional – you can also add rice, noodles, or gluten free pasta if you like)
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 2 bay leaves
  • a pinch of whole fennel seeds
  • 2 tsp. of ground coriander seeds
  • salt and pepper

Instructions:

Cook the leek on butter and olive oil for 5 minutes. Add all the vegetables, add the herbs/spices, and seasonings. Half cover the lid and cook for around 35-40 minutes or until all the vegetables are soft enough for your taste. Once the soup is ready, add the pasta and cook until it’s al dente. You can also add some miso once it’s ready if you like for some extra umami. Enjoy!

Fresh Baby Leaf Salad

Well, there isn’t really much to say here because all I did was mix some baby arugula and lettuce leaves with 5 organic black olives (hate the ones with citric acid) and a tablespoon of organic, unsweetened yogurt, sprinkled some salt and pepper, and dove in!

Hope you enjoyed this little video and impromptu recipes. If you want to see more videos like this, just comment below and I will film them.

Oh, I nearly forgot. Happy Independence Day for those of you that reside in the US. Hope you’re having a very special day!

If you’d like to be in the loop when I’m not uploading videos or writing blog posts, you can find me on Facebook, Instagram, and Pinterest. You can also subscribe for email updates, so you’ll never miss any new blog posts.

Lots of love,

Vita xx

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