What I Eat in a Day | Shannon Sullivan

Hey everyone! Today I'm going to be doing a what I eat in a day video. I've had a lot of requests to do this so I wanted to film this for you guys. Basically if you don't know what this is, you start in the morning and film everything that you eat all the way through going to bed at night. So I'm taking you around with me and showing you everything that I eat so hopefully this will give you some more ideas and maybe inspire you to try a few new things. So I guess I will go ahead and get started. Lady, say good morning. Good morning. She's like, I'm hungry too. So I have a warm lemon water every morning and I do about half of a lemon and then I like to add a little splash of apple cider vinegar. Not too much. Sometimes I do this, sometimes I don't. It just depends on what kind of mood I'm in. I drink my lemon water while I do my journaling and reading for the morning and then I do a really quick workout and have breakfast. I also take a probiotic every morning and this one is from Now Solutions. So it's a little after 9 and I just finished my workout and I'm about to make a smoothie. I'm going to make a strawberry mint and basil smoothie. I have a few fresh strawberries that I need to get rid of and then I'm using frozen strawberries. But I did a really quick workout. I did about a 30 minute Tracy Anderson workout. So I'm going to start off by putting some of this baby kale into the smoothie and I just do a big handful like this. I'm making a mess. I'm trying to do this one handed. And then I'll throw in some mint leaves, get a few basil leaves, about 4 or 5 strawberries in, about 4 or 5 frozen strawberries in. And here are the vitamins that I take. I have this Vitamin Code Raw B Complex and I normally open the capsule and put this into my smoothie. I also take Evening Primrose Oil. These are, they help with PMS symptoms. I also have the Vega One Nutritional Shake. I sometimes use this when I feel like I need a little extra protein or if I'm craving a little more after a workout, I'll add this into my smoothie and it's very, very good. I've tried all the flavors and chocolate is my favorite. So now I'm just going to pour some coconut water into my smoothie and blend it up. So here's the smoothie. It doesn't look very appetizing. Green and red kind of make brown but I promise it tastes good. It's very refreshing. So it's about 10.30 and I'm getting kind of tired so I decided to make, I didn't sleep very well last night. I'm just, I don't know, I have a lot of stuff that I was thinking about and I couldn't quiet my mind. But I'm about to make this matcha tea. This is from Vitacost. So it came with this little scooper and you just scoop the powder into your tea. I'm getting ready because I have to take a lady to the vet. She has a vet appointment soon. So I don't think I'm going to have lunch before. I may have a snack or something. I have these apples so I might have an apple before taking her. Actually I'm going to do that right now because I'm getting a little bit hungry. I'm about to leave. It's about 12 o'clock and I'm about to leave to take lady to the vet. I'm not going to have enough time to eat before I go. But I went ahead and prepared some cilantro and carrots and some cucumber and then I have some onion. I'm not going to use the whole thing but I'm going to put it into this glass container and I'm going to make a garbanzo bean salad when I get back. You ready to go to the vet? It's about 1.15 right now and I'm about to start making the salad. I cut up some romaine lettuce and I wanted to show you this. This is pickled radishes that I made. Part of the additional reading at school was The Kind Diet by Alicia Silverstone which is an awesome book. She had a recipe for these pickled radishes so I tried it and Matt and I love them now. We've been making them so much but I mean it's really easy to make. You just put them in a jar. So you put them in a jar with a half a cup of ume plum vinegar and one cup of water or just fill it up with water until it covers the radishes and leave them with a cloth on the jar for about up to three days depending on how strong you want them to taste. And then after three days you just put them in the refrigerator. I have my onion and I have the cucumber and cilantro and carrots and now I'm going to make the dressing. So this is what I normally do when I make salad dressings. It's very easy and it's just something that I can make really quick. I take some tahini and I don't really measure how much I use. I just take about that looks good enough to me. I'm making enough for both Matt and I because Matt is off now. So I just put that into here. Take a little bit of nutritional yeast flakes. If you don't know what these are they have kind of a cheesy flavor to them. They have B12 so it's good for if you're a vegan and you don't get B12. So I just sprinkle a little bit of that in there. Then I take half of a lemon and I'll probably need another half of the lemon as well. So I'm just going to start with half and see how that is. Now I'm going to add a little coconut aminos. I'm actually almost out of this and I'm expecting to get more. I ordered some on Vitacost. So I'm just going to add the rest of this bottle. This is a good replacement for soy sauce. If you are gluten free then you can either have tamari or you can have something like this which is gluten free because soy sauce is not gluten free. I prefer this because I don't like to have too much soy. Tamari is made from soy and this isn't as salty. This has a sweeter flavor which I really like. Then I'm going to pour in a little bit of water. Stir that and see. It's very simple, very easy. You can always add anything else. Sometimes I'll add a little spice if I want some chili powder or sometimes if you want it to be a little sweeter you can add maple syrup. It's very versatile but normally if I do it for lunch I just do something really quick like this. I like to always have some kind of fermented either kimchi or sauerkraut or any kind of fermented vegetables because it's really good probiotics. It's great for just keeping your gut healthy. I wanted to try this one because it's ginger beet and that just intrigued me and I just tried a little bit and it tasted really good so I'm going to put a little bit of that on top of the salad. I'm also putting on a few olives. These are just kalamata style olives. I love olives. One more thing that I forgot I wanted to add is hemp seeds. I like to put hemp seeds on top of my salad. They have a really good source of protein and omegas and I like that they add a little bit of a crunch. Now I'm going to go and eat. Now time for dessert. Matt and I made these chocolate chip cookies for Valentine's Day. We stayed in on Valentine's Day and we made dinner together and these were our dessert and they are amazing. But I found this recipe on the back of my brown rice, wait is this brown rice? No, the all purpose baking flour for Bob's Red Mill. So it's the baby cakes chocolate chip cookie recipe. I use the Enjoy Life chocolate chips when I make them and they just taste amazing. So it is now 6.22 and I just got back from all the errands that we needed to run today and I'm exhausted and I haven't even started dinner yet but I went and got one of these from Target to kind of pull me over. They didn't have gingerade which is my favorite flavor but they had multigreen which has spirulina in it so I got this one and I'm about to start cooking. I'm making the carrot ginger miso soup so that way I can show you how I make it. So I chopped up 4 carrots. Normally I do about 6 but these carrots were huge and so I only needed 4. But I had a daikon radish leftover from last week that I needed to use so that it wouldn't go bad. So I'm putting half of a daikon in the soup. Normally I don't do that but you can add anything that you want. I also have about this much ginger that I'm going to be using and then I have the leftover onion that I chopped earlier today for lunch. I also have 2 cloves of garlic and I'm about to add all of this into a pot on the stove and then cook it down a little bit until the carrots get kind of soft and then I'm going to add in the vegetable broth. I don't think I have enough carrots so I'm just going to add another carrot. So about 6 carrots or 5 or 6 carrots depending on how large they are. The vegetables have cooked down enough now so I'm going to add in the veggie broth and this is the brand that I like to use and I'm just going to add the whole box and then I'll probably end up adding about a cup more of water just depending on the consistency once I get it in the blender. I'm about to blend the soup but I wanted to go ahead and get the miso ready. I like to mix a little bit of miso with the broth of the soup before I add it in just to help it spread a little more evenly and just to get it melted down a little bit. Okay so now that the soup is blended I put it on low and I'm going to stir in the paste that I made with the miso. So I am just going to leave this on low until we're ready to eat which the rice is almost done. So I made some salads, the rest I have first and then I have some steamed kale that I'm going to put on top of the soup and I also made some rice and I put some kimchi on top. This is the brand of kimchi that I've been using. I think this is more of a local brand so I'm not sure if it's easy to find where you live and then I'm going to put some dulse flakes on top of the soup. It has iron and magnesium and it's just really good for you and yeah so that is it!