What I eat in a day as a Holistic Nutritionist and mom of 4

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😊👋🏼 Hi I’m Elizabeth,
a Certified Holistic Nutritionist, gardener, wife, Orthodox Christian, and homeschool mom of 4 kids ages 8, 7, 5, & 2.

My food philosophy is simple: eat real, whole, functional foods and minimize the processed stuff.
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Today’s video is sponsored by rituals essential multivitamin for women I’ll share more on them coming Up for today’s what I eat in a day video I’m just going to share with you guys all of the wholesome and real food things that I like to eat as a certified holistic nutritionist and as a mapor every day especially after those sleep D nights with my 2-year-old I

Definitely have to have my morning cup of coffee and I’ll usually have either a double espresso or I’ll make it in my French press and I like to add a little bit of organic grass-fed whole milk and a dashim aable syrup and then I’ll usually sip on that while I’m making

Breakfast for the family so we have a family of six and we love to eat breakfast together that’s just a great way to start the day and I’ll usually make a couple of different things so I’ll make eggs or I’ll make some toast or I’ll make pancakes and I’ll make

Something on the side just so there’s a few different options today I’m going to be making some avocado toast on some of my homemade sourdough and I’m going to top it with a little bit of bacon so first I just put the bacon in the oven

To cook and while that’s going I’m going to go ahead and sauté some mushrooms that I’m going to top some omelets with so I love to put extra veggies on my omelettes but I’ll just go ahead and make cheese omelettes for the kids cuz they like that best and then I can top

It with whatever veggies and usually my older daughter she’ll add veggies to hers and my boys are a little pickier so they’ll just kind of use whatever they want to use to top their omelette with but I go ahead and I grab some eggs and then I like to put some nice grass-fed

Butter on my griddle here and I’ll just cook that this is my favorite way to make an omelette I love these cast iron griddles they’re really nice nothing ever sticks to it and then I just like to put a little bit of sharp white cheddar inside and fold it over and

That’s the Omelette I’ll usually cut it up so we can share it and then I’ll top mine with mushrooms or whatever veggies I’ve sauteed that day I take some of my rustic kind of crusty sourdough bread that I make and then I top it with some avocado after I toast it and then a great addition to kind of make this a heartier breakfast is just putting that bacon on top there’s so

Much flavor in there and then I’ll just sprinkle a little bit of ches over just for that really nice onion flavor and some brightness okay so before I sit down to eat this delicious breakfast I want to tell you guys about today’s video sponsor ritual

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First purchase on your first month go check that out tell me what you think about this product and thank you so much to Ritual for sponsoring today’s video so usually when I eat hearty breakfast like this I don’t need tons of snacks throughout the day but this morning I

Was winning a little bit of something extra and so I had a grass-fed beef stick I love these These are really great they have no sugar and they’re grass-fed grass finish beef and then I just had that with a little bit of hot tea and that was great to hold me over till Lunch so I just got my daughter down for bedtime so now was a good time for me to make lunch usually if I have lunch leftovers in the fridge then I’ll just pull that out for lunchtime and we’ll kind of have like a hodge podge lunch

But today I’m going to go ahead and make something cuz we don’t have enough leftovers in the fridge I just have my big kids outside playing on their scooters so I can quickly do this lunch and I have some brown rice pad thai noodles over on the stove boiling and I

Love cooking those cuz they only take about 4 to 5 minutes they’re quick enough to cook at lunchtime so I really like those and if you can’t find brown rice then you could just try to find like a regular organic white rice noodle so I just drained those noodles and now

I’m just going to rinse them with a little bit of cold water and that just kind of helps rinse off any extra starch and keeps them from cooking and over cooking then at the end I’ll just put them in the curry so Curry is a great thing to make this

Time of year because of all the warming spices you have turmeric and curry powder and chili powder there’s just a lot in it and I love the turmeric because that’s really going to boost my immune system and since it’s winter now I like to fill as much of our meals with

Those type of spices as I can so Curry is a great way to do that cuz it’s just loaded with spices and flavor so I’m going to do a chickpea and cauliflower Curry today so I’ve got some cauliflower fettes and then I’ve got a couple cans of chickpeas and those you could make

From scratch you can definitely buy like some dry bulk garant beans or chickpeas and pressure cook them in the instant pot and drain them and rinse them but if you’re short on time like me there is nothing wrong with not doing everything from scratch there are lots of good

Ingredients out there you have access to that aren’t overly expensive that are still good quality and your body’s going to be just fine with I’m going to go ahead and use some canned chickpeas today give those a quick rinse and then they’ll be ready to go in the curry

Which I’m going to start in the same pot that I boiled our noodles in so I’m using a fresh head of cauliflower but you can use a Frozen bag of cauliflower that’s going to make it even faster you really don’t even have to cook it you

Can cook the curry and then right at the end just throw in that bag of frozen cauliflower so if you don’t have fresh on hand don’t even worry about it it’s going to get you the same kind of product I just happen to have this so

I’m going to go ahead and use it before it goes bad I just like to cut it into nice florettes I cut them a little bit smaller than I would if I was roasting them just because they tend to kind of melt into the soup better and are a

Similar size as the chickpeas and that’ll also speed up the cooking time once that onion sweats down then we can go ahead and pop this cauliflower into the skillet too and we’ll let that cook for just a minute while I get the seasonings and spices ready to go this

Is one of those kinds of meals that I love to just have in the fridge because it gets better and better as it sits so you can really make a big batch of it and eat it all week long so that’s super convenient especially when we’ve got the

Kids and homeschool so it’s just good for a stress-free lunch that’s still super nourishing in order to make this recipe really easy for you guys to follow I have this recipe on my website and you can print that off even and then you can come back to this video and actually

Just cook along with me I find that’s really fun to kind of just like have the recipe and everything going and then you can play the video in the background and cook along so after I chopped up those cauliflower fettes and minced up my garlic I went ahead and took some cans

Of chickpeas and I drained them and rinsed them then in my pot I got a little bit of avocado oil going and I added in my onion that I chopped up along with all of our spices to really flavor this Curry and make it really good for our bodies it’s such a warming

Dish this time of year so I love making lots of curries in the winter I just seasoned it up with a little salt and pepper which actually brings out the properties in turmeric so I always pair that with black pepper and then I just added in a splash of Veggie

Broth that I had in the fridge just to help make that curry powder and all the seasonings into kind of a paste and I let that toast for just a minute and get nice and BR together just like a curry paste then I added in my full F coconut

Milk more broth and then the trick to make this just outstanding is to add a little bit of coconut sugar cuz that helps to balance out the savoriness of all the spices then you can go ahead and add in those cauliflower fettes and then I simmer it kind of half covered over

Medium low heat for about 15 to 20 minutes and to give that Curry that sweet and heat that I love I also add in a little bit of raisins right at the end and I let them plump up for about 5 minutes in the hot curry

I like to go ahead and take some cilantro chop that up and also slice some lime wedges then I can start building my bowls so first I put the brown rice pad thai noodles in the bottom then I top that with plenty of Curry sprinkle on a little bit of

Cilantro and squeeze a lime wedge in it and this is just the perfect wintertime lunch or dinner but it’s really great any time of year especially if you’re a little under the Weather next I’m just doing a little experiment today today and I wanted to experiment making my own sweet chili garlic hummus so that’s one of my favorite flavors of hummus and so I wanted to try making a variation of it at home so I started by putting in a

Couple garlic cloves and I minced those up first and then I added in chickpeas and Tahini I did a little bit of an organic sriracha sauce that’s a little bit less spicy and also a little bit thinner than your regular sriracha and then I added in a little maple syrup

Some salt and some roasted red peppers and and I blended that all together and it made this delicious creamy roasted red pepper hummus so I’m going to have this today as a little snack and I also made enough so I can make a Jar full of

It and put it in the fridge to eat for the rest of the Week okay so right now I’m just about to make a little snack it’s not time for dinner yet so I’m going to go ahead and make a little snack plate with the hummus that I showed you which is like a sweet chili garlic hummus if you’ve ever

Had the bores head one that is my favorite hummus but it’s not organic and it has a few ingredients that are not good in there so I’m trying to make my own homemade version of it but I have not perfected it yet that’s pretty good it’s like a roasted red pepper hummus

But it doesn’t quite have the exact same flavor so I’m still working on developing that recipe but I’m going to go ahead and eat it cuz it’s still delicious I’m going to have a little bit of cucumber and peppers hummus I love just like a little snack plate in the

Afternoon and my kids love that kind of thing too and I think because it’s like a board and they have a dip to dip in they think it’s really fun and so it really helps us eat healthier things like cucumber and Seed crackers and veggies and all that kind of stuff so

They really enjoy that and then I’m also going to drink a little bit of yeram mate so this is an unsweetened tea it’s similar to a green tea or a matcha but it has a little bit different antioxidants and a good amount of caffeine so it gives me a nice boost in

The afternoon but it’s super clean it’s just filtered water organic yeran mate which is just a loose leaf tea and then a little bit of caffeine in there from it and I’ll drink probably about half of this I won’t drink the whole bottle cuz I don’t need that much

Caffeine if you like the taste of a lightly sweetened green tea that’s actually what this reminds me of it almost has like a little bit of a limey flavor to me I don’t know if that’s right but that’s kind of what I taste just a little bit of like a sweet lime

Flavor so this is really fun to drink it gives me a nice energy boost super hydrating and so let’s go ahead and make the snack board so the snack board is just for me right now my kids have already had snacks today so I’m just going to do a couple of these little

Mini peppers these are my favorite they’re so sweet and just really fun to eat in the afternoon they’re nice and crunchy and juicy and then I have mini cucumbers these are also one of my favorite things to snack on I feel like their flavor is so much better then I

Have a little bit of an organic cheese that’s local to me and then I love these kinds of crackers these are the Mary’s Gone crack ERS this is the herb one they’re gluten-free and they also have really clean ingredients for the most part so brown rice quinoa flax seed

Sesame spices garlic rosemary sea salt soy beans with a little bit of vinegar and salt I’m also going to do a little bit of these stuffed green olives they have smoked garlic in them and I love putting olives on some of my stack boards cuz olives are actually fermented

So you’re getting a little bit of the gut benefits of That Oh whenever I’m making little snack plates like that for me or the kids I always make sure to have different textures and flavors and colors and to make the vegetables taste even better I love to sprinkle some salt and pepper and do a drizzle of olive oil and it just makes

Everything taste good and flavorful so dinner tonight is really going to be a meal that I love these are not very crazy groundbreaking recipes but I love it because you can can make it and I love to make the brown rice that goes with it the night before so I

Already have that brown rice made and in the fridge and I cooked it with a little bit of broth so I used some Veggie broth and I also used what was it oh a dash of bone broth to give it that like chickeny Flavor too so it’s like a really good

Just staple side of rice and then I’m also going to do my cabbage SLO or my cabbage salad it’s really simple but it’s one of those things I want to eat pretty much every night and my kids do too so what I’m going to do is I’m going

To make a full head of cabbage and we’re going to kind of marinate that in some raw apple cider vinegar and some spices and onion and it just makes the most flavorful salad that you can use as a side dish to any meal it just goes great

With everything it’s great on its own my kids love it so much they’ll just eat it as a full meal we really adore it and cabbage is so inexpensive you can get them fresh all year long and it’s just an amazing thing for your body too because cabbage is cruciferous and we

Have the probiotics from the apple cider vinegar so this is something that you can can fill you know a good portion at least half your plate with this cabbage SLA and you’re getting tons of prebiotics tons of probiotics from the raw apple cider vinegar you’re getting spices you’re getting all the benefits

Of the onion there’s just so many things going on so I love it it’s super affordable I can keep it in the fridge and now I’m going to pair it with the brown rice that I already have cooked so this is going to be a really easy dinner

So what I’m making is I have my brown rice I’m going to make my cabbage SLO and then I’m going to make some little roasted meatballs these are going to be really simple meat balls but they’re made with a little bit of peino Romano which is that sheep’s milk cheese that I

Love to use but you could swap it out for just regular good old parmesan that’s the same sort of thing but I do prefer the sheep’s milk it’s a little bit Tangier and then the sheep’s milk is easier on your digestive system it’s kind of like goat’s milk our bodies

Usually tolerate the sheep’s milk and the goat’s milk a little bit better than cow’s milk but whatever kind of Quality Cheese you can get your hand on will completely work here you just want to finally grate it like a powdery one that you would get in the green can at the

Grocery store store so try to get one that’s a little more quality we want to use something that has good flavor we just need a little bit of it and it’s going to make these meatballs just outstanding it’s so good to have just like nice meat dinner and pair it with

Some col saw it’s delicious and I love to use a nice regenerative grass-fed ground beef I don’t do super lean ground beef a lot of the fat will cook out of them but then usually once they’re on this baking sheet cuz I make them in my

Oven I’ll drizzle a little bit more of those drippings on top of the meatballs or on top of the rice and oh those good fats in that beef you cannot go wrong it’s delicious okay so I’ve got my big dish of rice that’s been in the fridge

So now that’s ready to go and then I’ve got my cabbage here that we’re going to use for the Sal so we’re just going to need some onions I’m going to go grab those and my apple cider vinegar this is the apple cider vinegar brand that I

Like to use I stopped buying the brags apple cider vinegar because they actually dilute that with water so it’s not as good of a value but if you get this fairchild’s one I actually order I think it’s a three pack of these huge 32 o ones um they come together on Amazon

Is actually the only place I can find this brand but it’s great it’s undiluted and it’s made in the USA and fully Organic Raw with the mother unfiltered unpasteurized this is what you want it’s super high quality I can link it for you guys if you want to check it out for

Yourself and what I’ll actually do is a lot of mornings I will start my day with filtered water with a squeeze of lemon and a tablespoon of this apple cider vinegar and it’s great for balancing out your blood sugar and it’s also great for your digestion and getting that going

For the day and just really getting your body in a good place so I’ll leave that link down below it’s a fantastic product I love it and I’m going to use some 85% lean grass-fed organic ground beef so don’t be scared off by ground beef I

Know a lot of people think that it’s not healthy but there is tons of research in functional medicine and functional food that it is one of the best things for your body there’s so many amino acids in it it’s great for your brain so I’m going to use a couple pounds of that

Beef and let me go and show you how easy it is to put this together all we’re going to do is get our oven preheated I like to do between 400 and 425 and I’ll get these meatballs all made in a bowl you could also use a food processor if

You have a big enough one I haven’t bought a big enough one yet I’m looking at one now and I’m trying to decide but I’m definitely going to get one soon so you can make these really quickly pop all the ingredients in the food processor and then just whirl it up and

Your meatballs are done scoop them out and pop them on the baking sheet of course I’m using my unbleached parchment paper I use this for everything let me show you if you’re new to my channel you’ll see me use these a lot I buy them

In bulk off Amazon you can get about 200 of them and they’re just unbleached all natural parchment paper sheets and it also makes clean up a breeze so one of my favorite kitchen things that’s for sure you could even do air fryer if you want to make this super quick pop them

In the air fryer pop them in your oven whatever works for you I promise they’re going to turn out well you guys might hear the kids in the background cuz they’re inside from plane and they’re ready to eat dinner so I got to get going but the first thing I’m going to

Do is I’m going to add a couple eggs to this ground beef here and you want to use good quality pasturized eggs these are are actually from my mom she has backyard chickens too I have some too but they’re not laying yet they’re supposed to start laying any day so I’m

Kind of waiting for that but her Easter eggar just started laying and I love these olive green eggs these are so gorgeous can you see that anyway so I’m going to go ahead and use these precious eggs in our ground beef Mixture so in my bowl I’m going to go ahead and put in 2 lbs of ground beef and two eggs okay so I’m going to start by flavoring these up and then we’re going to grade in a little bit of onion to put in here too but this is the brand

Of pecino Romano that I’m going to be using and it’s not certified organic and all that but it’s imported from Italy and they have different standards for their food over there so I’m okay with it but if you can find an organic a grass-fed pasture raised type of pecino

Or parmesan then go ahead and use that but you can see how finely powdered this is this is a very like Finly grated cheese so this is perfect for using in meatballs so I’m going to add in about half a cup of that into our mixture and this is really where our

Flavor is going to come from is that sharpness of the cheese it’s going to really make those meatballs pop it’s kind of going to be almost like a Greek meatball it has similar flavors I’m going to add in a little bit of dried oregano here probably about 1 teaspoon

And that’s for 2 lbs of beef there we go okay so I’m going to go ahead and add in about 3 tablespoons here of my whole milk and this is just to help keep our meatballs nice and moist because even when you’re using a higher fat ground beef it can still dry

Out in the oven and we want to make sure that that stays nice and wet so the grated peino that I added in here will kind of help absorb that milk and almost turn into a breadcrumb so these meatballs are going to be glutenfree and

That’s kind of how I like to replace the typical like breadcrumb or you know soft pieces of bread that you would put in like meatloaf something like that is you can take this powdery cheese and then add in milk and it kind of fluffs it up almost like a breadcrumb okay I’m going

To add in a little bit of wora sheer I can’t remember if that’s how you say it but that’s how I’m saying it today I’m going to add in a little bit of that and that’s going to help build that beefy flavor I’m going to do about 2 teaspoons

Of my good Italian salt this is a Sicily salt so it’s nice good sea salt I’m going to add about 1 teaspoon per pound of ground beef and this is definitely one of those recipes that you’re going to want to make plenty up so I like to

Make a big batch of these sometimes I’ll make like even three lounds of ground beef you really don’t even have to meal prep you just kind of cook just a little bit more and make things that are really delicious to keep in the fridge like brown rice and salads and meatballs

There’s so many different things that keep so well so I just like to make a little bit extra and then I’m also going to do my pepper I got to do pepper before I forget just a little bit so that it’s nicely seasoned and I’m also going to

Grade in one sweet onion which I need to go grab and actually I grabbed two cuz we’re going to use one in these meatballs or at least half of one in the meatballs and then we’re also going to slice one up for our cabbage SLO so I’m

Going to and have two of these out going to go ahead and I’m going to grade up this onion that way it melts really nicely into our meatball Mixture next I’m going to microplan in one garlic clove and this just gives the meatballs a really nice flavor without using garlic powder I love just having fresh garlic as much as I can so I’m going to go ahead and grade that in and then go ahead and mix these meatballs

Together and I like to bake them on parchment paper that’s been sprayed with a little bit of avocado oil I find that this helps them Brown the best and so then I’ll spray the tops with the avocado oil too and get those in the oven to bake I like to bake them at

About 400 ° for about 20 to 25 minutes for this leftover brown rice all I’m going to do is take a little bit of Veggie broth and I’m going to add a splash in here I’m just going to break it up and kind of fluff it for a second and then

Just go ahead and put my lid back on and we’re going to let this heat up on the stove and it’ll start to steam up and then everything will be warmed and ready to go for dinner So while the meatballs are in the oven I’m going to go ahead and finish off my cabbage salad so I went ahead and I grated all of that cabbage and then I thinly sliced a sweet onion next I just sprinkled in some oregano some salt and

Pepper and then I drizzle it with a little drizzle of raw honey along with about 1/4 cup of olive oil and around 1/3 of a cup of that raw apple cider vinegar and I like to toss it all together or sometimes I’ll just get in there with my hands and make sure it’s

Really nicely massaged down so that it’s ready to eat and nice and Soft dinner tonight is done we’ve got our plate half full with the cabbage salad and I have a little bit of brown rice over here that’s nice and steamed and then a couple of our meatballs and occasionally the kids will want some sauce to dip it in so I like to give

Them a healthier sauce and I love this one too they’re no soy Teriyaki or mango jalapeno is a really good barbecue sauce they make it has really simple ingredients and they’re all organic it’s just like water coconut aminos coconut syrup orange juice sesame seeds balsamic vinegar it just has real ingredients so

I love to keep a variety of these kind of SAU in my house and we can just drizzle a little bit on the meatballs if we want that but I love dinners like this you have your protein and your fat you have your carbs and you have tons of

Fiber and pre and probiotics and this is going to keep us full and satisfied and I could eat this every night of the week it is so good so at night I usually want to reach for a little piece of dark chocolate or some Greek yogurt sometimes I’ll even do

A little bit of cottage cheese with blackberries but I love to have a little bit of something at night so tonight I’m going to have a few of these little coconut date rolls they’re basically just dates you could make these yourself they’re dates and then they roll them in

Desiccated coconut so I’m going to have a few of these Tonight along with a little bit of my hot tea and I kind of like to make a bedtime tea so what I’ll do is I’ll take some of my homemade Elderberry syrup and I will put a little bit of this in some decaf tea so right now I’m brewing in organic Earl

Gray tea and this is decaffeinated so I like to drink this one at night cuz I don’t want any more caffeine to make sure that I’m getting good sleep so what I’ll do is I’ll make my tea with hot water I’ll let that steep until it’s

Nice and strong I like a pretty strong tea and you could do loose leaf too I actually have some loose leaf teas but I need a better tea Bowl because every time I make it now it is leaking the little loose leaves into my tea so if

You have any recommendations for how you make your loose leaf tea let me know in the comments cuz I would love to buy one of those little round balls or something like that so that I can Brew my loose leaf but for now I’m just using this at

Least it’s organic but I’d rather not use the little plastic packet that they come in so I’m just going to let this deep for a few minutes and then I will show you how I put it together okay so now that that’s deep I’m going to add in

My Elderberry syrup I made it using a mixture of spices and local raw honey and I’m going to go ahead and add in a splash of this into my hot tea and this works to kind of sweeten it too and I love Elderberry especially during the winter because it really

Works to help build your immune system and keep you from getting sick or if sometimes I feel like I’m getting sick I’m getting a cold I’ll go ahead and add some of my Elderberry syrup into my tea and then it helps me beat my sickness or

At least it’ll shorten the length of my cold so sometimes if I have a cold it’ll last up to 7 days but when I take Elderberry and really use these medicinal remedies I find my colds only last for 2 to 3 days and they’re much less severe so I highly recommend that

And then sometimes I’ll either use my grass-fed milk or I will use my organic low tint pasteurized grass-fed heavy cream and I like this one at night especially just because it’s really filling and satisfying and it’s not going to raise your blood sugar as much

As whole milk will so I’m going to put in a little dash of this and this one is non-homogenized so you do have to shake it up you might see little chunks in it but don’t worry that’s just cream it’s not Old I love to just do this and then I’ll take it upstairs with me and I can have it on my bedside table while I’m reading a book and it’s just nice and convenient and a great little end to the day thank you to Ritual for sponsoring today’s

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