Cosa mangio io e la mia famiglia in un giorno

For breakfast, first of all, there is the melon, as long as there are still some. Stefano also eats it, but it depends on the period. Now it's decided that he likes it. I'm Irina and I welcome you to the Spazio Grigio channel. In the meantime, I prepared the banana smoothie, without adding anything else, as a base, to which we add what we want, mainly granola or cereals. We discovered this holiday breakfast this summer and since then we have prepared it several times. Just simply blend a couple of bananas. In this case we used three bananas, one of which was frozen. When we have too ripe bananas and we don't intend to use them, we put them in the freezer and then we usually use them for smoothies or fruit jellies. I know you will ask me about the blender, I have been using it for months, it is of medium power, it makes jellies with frozen fruit, hummus of course. I leave you the link below. For us I added granola with oats and dried fruit. For Stefano, instead, I added soy yogurt, without sugars, aromas or anything else, and some puffed cereals and a little bit of dried fruit butter. It is one of the breakfasts that I prepare often and he likes it. To make the yogurt less cold, since it is taken from the fridge, I put the jar in hot water for a couple of minutes. It is not at 100 degrees, I recommend it. Grandma's solutions, eh? And here is the breakfast. Easy and quite fast. To finish, a coffee with soy milk. The little man now goes to the nursery. Great news at our house. Dad takes him and he stays with us until the moon, so he has lunch there. Today he eats pasta with oil, legume burger and tomatoes. The morning passed between household chores. I first tidied up the house, redid the beds, I did a washing machine and then I work. As always, I work at the PC to prepare the next contents, appointments, I answer emails and so on. It's time to go upstairs to prepare lunch, but I saw some cherry tomatoes in the garden. I didn't expect to find so many cherry tomatoes, I didn't even take the bag. These tomatoes are perfect for lunch. Here we are, I'll show you the other great news. The tavern is almost ready. I don't know if you remember, we were creating it, building it from scratch. Here was the garage and the cellar, and we decided to dedicate this space to this tavern, for those who hadn't seen a video where I said it, it's for my mom, so she has this space. Everything is for her, here would be the room, living room with kitchen, open space. It's not finished yet, but almost. And there is the bathroom. For lunch, for me and my husband, I prepare zucchini spaghetti. I like them a lot, a simple dish, full of vitamins. Of course, the season is ending, then we will resume them in spring. I used this cutting board, which has several functions, including cutting vegetables in this format here. It's a bit of a break, but a lot of patience. I don't do it every day. In the meantime, in a pan I put some olive oil, tomatoes, basil and olives, both green and Taggiasca, salt and pepper, enough. I mix and let it cook just a few minutes until I finish cutting the zucchini. And I add them to the pan. I give a gentle stir and it's ready. It's a dish I discovered in Bali five years ago, then I found it in a restaurant in Italy and I'm happy to have redone it. It also goes very well with an avocado cream. I also prepare a quick salad with beans. These are organic, salt-free, from Coro, to which I still give a rinse and truffle mushrooms in a box, to which I add onion, salt and pepper and a little olive oil. I love it. Sometimes, when I don't have much time, it's a salad to eat something good and nutritious, but quick. I put it on the table. Ah, and some bread. I also prepare dinner right away because in the afternoon there will be an important event, you'll see, and we'll be back late. So having dinner ready will be great. I make a very interesting salty cake with tofu, basil and potatoes. First, we put two medium potatoes, cut into cubes, to boil for five minutes in salted water. So I take a loaf of normal tofu, usually 200 grams, I squeeze it to dry it and I put it in the mincer with salt. I put very little, so I also give it to Stefano, and black pepper. Basil, a lot, a little oil, we also add food yeast to flavor, you can use cheese if you eat it, and I add half a pack of vegetable cream, or little by little vegetable drink, and we blend. I spread the puff pastry already ready, I put this cream that we obtained by blending, and above the potatoes, which in the meantime I have drained and left to cool just a little. A little more pepper and oil on top. We close the edges, and now it goes in the oven for about 40 minutes at 180-190 degrees. Here it is, beautiful, ready for tonight, and it's also a great idea as a snack. I took it as a snack for a little energy, these delicious balls I made them the day before, I leave the recipe below, in the description of the video. The event I'm going to today is the last copy of my book that just came out, I was surprised to see so many people, it was very exciting. Now we are waiting for the next events, I'll let you know. We are at home, it's almost 8, so a quick salad, avocado cut into slices, and dinner is ready. In the meantime I had put half a potato, half a zucchini and a little onion in a saucepan, for Stefano to add some vegetables in addition to the salty cake. I crushed it with a fork and added some olive oil. I hope I gave you some new ideas of simple but delicious recipes. Leave a like, subscribe to the channel and see you in the next video. Until then, try one of these recipes. Peace. In the end, he appreciated the avocado more than anything.