Realistic meals I eat ALL the time | What I eat in a day as a mom nutritionist

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😊 Hi I’m Elizabeth,
a Certified Holistic Nutritionist, home cook, 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. Join me in my home with the food, garden, and lifestyle that inspires me most…

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This time of year the days start out similarly head out to the Garden usually with the kids and get the soaker hoses on give things a little water and usually my youngest cassani likes to take over the watering especially in the high tunnel that’s her favorite and then

After that my bigger kids play outside before starting school for the day and me and cassani will go inside I’ll change her clothes because she’s usually soaking wet by the time she’s done watering and get the day started which for me means a nice hot cup of something

Usually tea or coffee today’s video is just a real raw and authentic what I eat in a day type of video so come along I always start my day with a hot cup of coffee and lately I’ve switched that over to a hot cup of tea I noticed

That having too much caffeine right away in the morning is just a lot on my system so lately I’ve been opting for tea cuz it has a bit less caffeine and it just gives less of those Jitters that sometimes coffee can give you so I’ve been using organic green tea and I pour

Some hot water over that and let that steep for a few minutes right now I’m just using a pasture raised organic half and half but in the summertime when I’m at the farmers market one of my favorite things to buy there is a local raw milk I’ll

Either use raw milk for my coffee and tea when that’s in season and their cows are kind of over producing milk and they have some to share or when that’s not in season my usual go-to is a nice half and half that’s organic I also like to

Switch up my sweeteners a lot so sometimes I’ll use raw sugar honey maple syrup coconut sugar but this week I’m actually using golden monk fruit and that just really helps to keep your blood sugar balanced and stable throughout the morning I’ve been using the same mug over and over every day

This is my keep cup I use it because I love how glass keeps it warm but doesn’t kind of overheat the way stainless steel mugs do so I’ve been using this non-stop this morning for breakfast everyone else had something else to eat and so I didn’t really have to cook

Anything so I made one of my personal favorite breakfasts which is just some cocoa June it’s a coconut yogurt that’s plant-based and just has a natural sweetness to it even though it’s unsweetened and I topped that with a few blueberries and then I chopped up some

Raw walnuts and added that to the top along with a little bit of raw honey and this is so good it’s so crunchy and it’s filling and satisfying and I just love how like bright it is and the different textures and then these are some chocolate peanut butter overnight oats

And this is what everybody else had so they had that and then I had my bowl of yogurt but what I eat pretty much changes every single day so now it’s lunchtime and I’m getting started on my lunch but I’m also kind of meal prepping and making AE

Dinner so I have a big filet of wild CAU salmon I just get it at Costco and I’m going to add my own little like miso marinade to it and then bake it and have a piece of it for lunch and then have the rest of it for dinner with the

Family so today I’m using an organic really good quality miso paste it’s actually local to me but I think you can find it other places too and I’m going to make my own little miso marinade for it so I’m using a little bit of this white miso paste you can use red miso

Paste but you always want to make sure that when you’re using soy that it’s organic and non GMO because that’s one of the products that is actually well soy in general not miso soy in general I’m always making sure it’s Nono and organic when I’m using it and then I’m

Using some coconut aminos a little bit of rice vinegar or you could just use white wine vinegar and then some sesame oil I also put in a little bit of raw honey for sweetness I Love Like Honey and maple syrup anytime I’m having salmon cuz it just gives it a really

Nice sort of glaze texture and I’m putting this all in my little jar and it just takes a second or two just drizzled that all over over the top of my salmon and I’m going to let that marinate for just a couple minutes and then I’ll put

It in the oven at about 400 and let that cook and it’ll be ready for lunch and then the rest of it I’ll put in the fridge and we’ll pull it out again for Dinner while the salmon Cooks I’m going to put together the rest of my lunch I’m having today and I’m just doing a little side salad to go with my salmon and for that I’m going to make my homemade caesar salad dressing and it’s made healthier cuz I use avocado oil

Mayonnaise so that’s the base of it and then I like to squeeze in a little bit or a lot of bit of lemon juice I love the flavor of lemon and the zippin and then I’ll add in some stone ground mustard or Dijon even spicy mustard

Works a little bit of werier and then I Crush in some garlic and that’s the base of our Caesar dressing then I’ll just do plenty of salt and pepper and finish it off with some really good quality parmesan and my favorite place to get that lately is Costco they have a big

Wedge of parmesano regano from Italy it’s like the real quality parmesan so if you can get your hands on that I highly recommend it just tastes so authentic and honestly better than a lot of restaurant dressings I love this and you can throw a bunch together and just

Keep it in the fridge and I know typical Caesar salad dressings have anchovie paste but since that’s not something I keep in my fridge that often I just leave it out and it is still so Delicious now I’ll just pull out some lettuce I already have prepped in my fridge just some nice crunchy Roma and I’ll pair that with this delicious kind of broiled miso salmon and even though you wouldn’t think to put these together trust me when you’re just eating a quick

Lunch at home this is so delicious and satisfying and I love that it’s just kind of light but there’s plenty of protein and fat from the salmon and from the salad dressing so this is one of my favorite things to eat any time of Year After I make my miso dressing I like to reserve a little bit just to drizzle over the top of the salmon at the end and then I’ll squeeze a little bit of lemon over my salad and this Lunch is ready to Go dinner tonight could not be more easy since it’s already half done because my salmon is already ready to go so I just have a little bit of asparagus and zucchini so I’m just going to prep those by snapping off the ends of my asparagus and giving my zucchini a nice rinse and

We’re going to keep this super easy simple and healthy and I’m just cutting the ends off and then I’m going to cut my zucchini in half and make little half Moons out of it So my zucchini and asparagus cook at the same rate I’m just going to take my asparagus and cut it in thirds so it’s just about bite size like the zucchini and then I’m going to put that all in an oven safe Skillet and I’m going to drizzle that with avocado oil salt and

Pepper and a little bit of butter too cuz I love the combination of oil and butter and then I’ll just put that in my oven about 400 or 425 I like to get them a little bit toasty it makes it go faster and just gives them good flavor

Whenever any of that butter gets browned I love it when dinner is just easy and you don’t really have to think about it very much I’ll put in some sort of podcast and just listen to that while I’m cooking and it turns into like this most relaxing little cooking session

Even if the kids are running around if I just have my podcast in and I’m cooking like it’s just such a relaxing thing and it really teaches you to enjoy the process I’m going to go ahead and season these toss it all together and get that Roasting anytime I can do more than one thing in the kitchen I always try to do it so my kids requested sourdough dinner dinner rolls so these will be ready for tomorrow I like to make them the night before so I’m getting them going this evening and I just start with a little

Bit of butter and I still pull up my own recipes on my website to make sure that I’m doing the right measurements so don’t feel bad if you don’t have all the measurements memorized I just pull that up real quick do it on my digital scale

And then I’ll throw that in my stand mixer and let that mix up for about 6 to 8 minutes or so and then I’ll let that dough rise overnight on my counter or sometimes I’ll let it sit on the counter for about half an hour and then I’ll put

It into my fridge and let it rise overnight and then I’ll shape the Rolls tomorrow morning and then bake them off by probably around late breakfast tomorrow and my sourdough rolls will be ready to go so I’ll leave that recipe down below it’s one of our favorites it’s really really good they’re nice

Soft fluffy just white sourdough rolls and they’re really easy to make so if you want to try it I’ll leave that for you down below So now my dough is done and so is my dinner so now I can pull my vegetables out of the oven they’re nice and cooked but still a little bit tender and not too soggy I definitely don’t like my veggies overcooked I like them to have a little bit of texture

So I’m going to serve that with the salmon that I’m just going to heat up in the air fryer or Smart Oven and just get it nice and warm again drizzle over a little more miso glaze on top and then I already had some rice cooked in the

Fridge so I’m just going to put that on the side and this is such an easy dinner but super healthy and everybody will eat it even my kids love salmon so this is just a go-to kind of quick win for our dinner I also loved it in the night with

Just something sweet whether it’s dark chocolate or tonight I had a homemade strawberry crumble that I made for me and the family so I just had one bar of that and that was Dessert