What I Eat In a Day: Eating Intuitively with Easy Recipes

Ultimate Sports Talk July 8, 2019 Comments Off on What I Eat In a Day: Eating Intuitively with Easy Recipes

My muscle building training and nutrition guide BUILD. is designed to increase your metabolism (12 week programme, approved by GB Olympic Team expert) + my fat loss training and nutrition guide CUT. Reload and all my other programmes are all available at: https://www.natachaoceane.com

Instagram: https://www.instagram.com/natacha.oceane/?hl=en

Manchester with Gymshark this weekend! Free tickets are here: http://liftmanchester.splashthat.com/Athletes 
New Horizon Escapes (I’m going to Koh Tao and Maldives). I have a £100 off discount code ‘NATACHA’ – it’s not a commission code, it just gives you a discount ❤️ https://www.newhorizonescapes.com


BREAKFAST: Avocado and feta on toast
Serves 2

2 slices bread (I used ciabatta)
2 large avocados
1tbsp olive oil
Juice from 1/2 lime
Salt & pepper to taste
30g feta, crumbled
20 roasted deshelled pistachios, crushed

Mash the avocado with olive oil, lime juice, salt, and pepper in a bowl. Toast the bread and spread over the avocado mix. Sprinkle over the crumbled feta and pistachios and enjoy!

LUNCH: Fishcakes
Serves 2

150g cooked crab meat
100g cooked salmon
2 slices of toast
2 eggs
Salt and pepper
6 medium potatoes (or use pre-made potato mash)
Cherry tomatoes

Add potatoes to cold water and bring to the boil. Meanwhile, blitz the toast into breadcrumbs, put half aside and mix the other half in with the crab and salmon meat, eggs, salt and pepper. If the mix is too runny add another slice of toast to soak up the water. Once the water with the potatoes is boiling, leave simmer for 20mins until the potatoes are cooked through. Meanwhile, form fish cake mixture into thick round patties. Cover with the breadcrumbs that you set aside and place on a lightly oiled pan on medium heat. Cook around 5mins per side or until both sides are golden brown. Fry the samphire for 3 mins in a separate pan while the fishcakes are cooking. Mash the potatoes (feel free to add milk or butter to taste/texture. Serve the fishcakes with the mash, samphire, and cherry tomatoes.

DINNER: spanish omelette
Serves 2

8 new potatoes
6 eggs
1 roasted pepper (or raw pepper if you don’t get the roasted ones)
4 sausages (cooked)/ can use chorizo too, I used 3% fat sausages here
1 garlic clove
200g veg of your choice

I like to use a large frying pan that can be placed in the oven to cook the top. Place the sliced potatoes into the pan with a tiny bit of water (extremely shallow but enough to cover the area of the pan) and place on medium/high heat with a lid on top for 10-15mins until the potatoes are cooked. Meanwhile, beat the eggs and mix in the chopped sausages, peppers, garlic and seasoning of your choice. Drain the potatoes once cooked and add the egg mixture. Heat the grill to low/medium heat. Keep the pan on a low heat and don’t stir the eggs, just wait until the bottom and middle of the omelette are cooked. Then transfer to a grill until the top is also cooked and golden brown. Serve with any vegetables you like (: