All right, I’m going to use some snow peas – i t’s nice to have a – what I call a “nutritarian fridge” where you can just go in and find something to pull together a salad. If you’re new to our channel, if you go to /cheatsheets and sign up to get the Cheatsheets, you can get all the past ones, all of the future ones we have tips, and recipes, and workshops – Cheri just did a workshop recently – we’ve got worksheets in there, so it’s very handy and helpful to get those Cheatsheets. Fuhrman’s walnut, basically, his walnut balsamic dressing that I have altered just a little bit – it’s in a bottle, it’s not what it is – so I know I want to use this. If you’ve been watching these videos and you know me, hummus is my go-to dressing, but I’m going to do something different today because I have just enough left – this is Dr. It’s only been a few minutes, this is beginning to cook, I’m gonna let it come to a nice boil, and then I’ll turn it down.Ī ll right so now what kind of veggies do I want on this? I like to think about what kind of dressing I’m going to put on it. Cameraman, we’re gonna do a little look at this. A nd as you can see, I’m not measuring or weighing – this is my two-quart bowl, so I go for about a two-quart salad, and I’ll do a little more cabbage.Īll right so, we probably used two ounces, three ounces, maybe four ounces of greens, so now I’m gonna put some raw veggies on top.

So I’m going to just kind of layer this salad with lettuce pretty. What I like to do is – you can tear the greens if you want to, I got a half a head of red cabbage and this morning I just used the mandolin and shredded it just so I’d have it ready it’ll last a week, so just get that cabbage done, it’s done once, and then you can just grab. So I’m gonna look in my fridge and find greens that I may want to put in my salad for lunch I’ll do some spring mix, I’ve got some cabbage, red leaf lettuce. While that’s cooking, I actually decided to go ahead and work on my salad for lunch. We don’t want it to cook over, but sometimes it does that so I’ll watch it and stir every once in a while, and that’ll help break the lentils down as well, so I’ll be back in a little while after it has cooked down. So basically what I do is I will put it up on a higher temperature until it comes to a boil, and then I’ll stir it a little bit, and then I’ll turn it down. I’m like “ah, I come by it honest.”Īll right so I’m gonna do three cups of water – so, I’m just gonna put this on the heat and I’m gonna cook it until it’s done. It’s funny, my sister – I sent a video to my sister, the one that I did on holiday meals, and she commented that it was like watching our grandma cook because she didn’t use recipes.

So put red lentils we’re gonna just rinse them off – I’ve got half a cup, I’m gonna rinse them off in the water here because they are handled – and now I’m going to add a little bit of frozen cauliflower rice, and I’m gonna do about a cup let’s toss it in. Now this is a little trick that I learned from Cheri, who is a genius and the founder of The Watering Mouth and fellow YouTube personality – you’ve seen her I know on our channel because it’s her channel – and anyway, she taught me to do this. I’m going to do a cup of oats in my pan, so that’s about three servings – use about a third of a cup in our oats – but we’re gonna make it bulkier by adding red lentils. So I’ve got sprouted rolled oats – you can use whatever oats you want to use old-fashioned is the best, or oat groats if you’ve got those, but I’m going to do these, rolled oats – and I’m going to make a batch, so I’m going to make a bunch so that I’ve got for a few days. So I’m going to do some unexpected oatmeal though.

So the first thing I want to do is make some oatmeal it’s a little chilly around here these days and it’s time for some oatmeal. So I’ve got some pretty simple things today, but I hope to give you some great tips along the way that may help you. So, I’ve created my protocol – what I’m going to eat today – and I am sharing that with you. Hey there! I am doing a What I Eat In A Day video today for you, and the way I do these is I go to my fridge, and I look and see what I have, and I decide “okay, what am I going to eat for the day?” – we call that “Creating Our Protocol” in our coaching programs.

The big salad challenge