What I Eat In A Day | Healthy & Simple Recipes | Sarah Najm

Hey guys! I hope you enjoyed that video and let me know if you make any of the recipes below! (tag me on my Instagram: @saturdayswithsarah &/or @sarah.najm.
xx, Sarah.

BREAKFAST: Oatmeal with Banana, ‘Everything’ Butter & Eggs on the side.
INGREDIENTS: Oatmeal, Banana, Water, Cinnamon, Peanut/Almond Butter, Eggs.
DIRECTIONS: (For the oatmeal)
1. Bring 1/2 cup of oats and a pinch of cinnamon in a
pot/saucepan on the stovetop.
2. Add in 1 cup water (or dairy-free milk) in the pot/saucepan.
3. Reduce heat to medium; cook for about 2-5 minutes until it is
boiled.
4. Remove from the heat, pour it into the bowl.
5. Add desired toppings! e.g. banana, blueberries, almond butter,
cinnamon, nuts e.t.c.
(For the eggs)
1. Add 2 eggs in a pot/saucepan on the stovetop.
2. Pour water in the pot/saucepan to cover the eggs.
3. Cover with lid (not fully) to allow for the steam to come out.
4. Cook for about 10 minutes, then drain the water and rinse eggs
under cold water to cool down; then peel and serve!
LUNCH: Quinoa, Vegetables & Chickpeas.
INGREDIENTS: Quinoa, Water, Frozen or Fresh Vegetables of choice, Chickpeas.
DIRECTIONS: 1. The ratio of quinoa to water is 1:2 so if you were doing 1 cup of
quinoa, add 2 cups of water into the pot on the stovetop.
2. Cook with the lid partially open for steam to be able to escape
and cook until the quinoa has absorbed all the water. The
cooking time will vary based on the quantity.
3. Once the water is all absorbed, remove the pot from heat and
place the quinoa in a bowl or container to store extra!
4. If you were to make frozen vegetables, bring the desired
amount into the pot (along with the chickpeas) on the
stovetop and cover with water; cook until boiling or bubbling
starts to happen.
5. Once cooked, remove from heat and drain the water, place the
chickpea/vegetable mix in a bowl.
DINNER: Brown Rice, Vegetables, Chickpeas & Tuna.
INGREDIENTS: Brown Rice, Water, desired Vegetables, Chickpeas, Avocado oil, Tuna, Spices (cumin, allspice mix).
DIRECTIONS: 1. The ratio of brown rice to water is 1:2 so if you were doing 1
cup of brown rice, add 2 cups of water into the pot on the stovetop.
2. Cook with the lid partially open for steam to be able to escape
and cook until the brown rice has absorbed all the water. The
cooking time will vary based on the quantity.
3. Once the water is all absorbed, remove the pot from heat and
place the brown rice in a bowl or container to store extra!
4. If you were doing frozen vegetables, follow the same
directions at step 4 from the lunch section.
6. As for the beetroot (I had it meal prepped) but chop the
beetroot into chunks or halves and place it in a pot on the
stovetop, add water to cover beets; bring to a boil (takes about
30 minutes to cook).
5. For the chickpeas, drain the canned chickpeas and rinse, then
add the full can of chickpeas into the pot on the stovetop.
6. Pour water into the pot until the chickpeas are covered; bring
to a boil, then drain the water out of the pot.
7. Add chickpeas to a bowl and then add 1 tablespoon of
avocado or olive oil, and 1 tablespoon of the allspice and a pinch
of cumin (the cumin helps to avoid/reduce bloating). Mix all
together.
8. Assemble your serving bowl with all the food and add a can of
tuna for some extra protein + tastiness!