Beans recipe: https://youtu.be/k9b6E0eu6hc?si=2KMnNeSS2x6dkNtC
Previous ‘What I Eat’ video: https://youtu.be/3YkuQdM5HbQ?si=GKI1AILIvCnzxoZH
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In my effort to eat mostly savoury
breakfasts for steady blood sugar levels, I usually keep things simple and often turn
to leftovers from the day before. Today, that meant a big bowl of honey beans, cooked
Nigerian-style but completely oil-free. If you’ve never had them before, they’re
soft, slightly sweet black-eyed beans, and I actually have a recipe on my
channel if you’d like to try it out. Beans like these are such a powerhouse food.
They’re naturally high in plant protein, loaded with fibre, and provide slow-releasing
carbohydrates that keep me full and energised all morning. I like to finish mine with a squeeze of
lime or lemon juice. It brightens up the flavour, but more than that, vitamin C actually
helps your body absorb the iron from beans, so it’s a little nutrition
hack I use all the time. For lunch, I put together one of my go-to huge
salads. This one had kimchi for probiotics and gut health, creamy avocado for those heart-healthy
monounsaturated fats, roasted broccoli, steamed kale for extra greens, and a handful of
crunchy almonds for magnesium and vitamin E. I kept the dressing super light with just lemon
juice and black pepper. Simple but so fresh. On the side, I also had some suya-spiced
baked mushrooms and tempeh. If you’ve seen my suya-spiced tofu recipe, this
is basically the same process, just swapping in different proteins. Mushrooms
are surprisingly nutrient-dense. They’re a natural source of B vitamins, selenium and
antioxidants. Tempeh, being fermented soybeans, gives you a big protein boost at about
20g per serving, along with probiotics and minerals like magnesium. Together, it
made for a really satisfying, balanced lunch. For dinner, I kept things uncomplicated with
more of that tangy kimchi, some steamed kale, and soft-boiled yam. Yam is rich in complex carbs and potassium. Plus, pairing them with the
kale means you’re getting this amazing combo of beta-carotene and vitamin K. It wasn’t
fancy at all, but sometimes that’s exactly what I want at the end of the day: something
nourishing, easy, and quick to put together. Dessert was a chia seed pudding made
with omega-3-rich chia seeds and protein-packed plant-based yoghurt.
I topped it with sweet raspberries, blueberries and peanut butter. A great
balance of fibre, healthy fats and protein. As you can probably tell, I’m really
drawn to simple, minimally processed food without counting calories. What does
a typical day of eating look like for you? Thanks for watching, and I’ll
catch you in the next video. Bye!
Dining and Cooking