Wellness Vlog | Easy Homemade Meals, Grocery Shopping & Getting Back to My Routine

Spend a day with me getting back into my routine after traveling 🤍
Hope you enjoy watching! :)

All the recipes from today’s video:

Breakfast | Yogurt Chia Bowl
Ingredients - 1 serving
2-3 tbsp Greek yogurt or your favorite yogurt
3 tsp chia seeds
⅓ cup milk
1 kiwi or your favorite fruit
a small handful of walnuts and pumpkin seeds
½-1 tsp peanut butter
a drizzle of honey
Method
1. Mix the chia seeds with the milk and let them soak overnight, or for at least 10 minutes.
2. Add yogurt to a bowl and top with the chia mixture.
3. Add your favorite fruit, nuts and seeds.
4. Finish with peanut butter and a drizzle of honey.

Lunch | Shrimp Fried Rice
Ingredients - 2 servings
150-200 g shrimp
about 1½ cups cooked rice
1-1½ cups frozen mixed vegetables (I used carrots, peas, corn and green beans)
2 eggs
1-2 tbsp soy sauce
1 spring onion
1 small garlic clove or ½ tsp garlic powder
salt and pepper, to taste
1-2 tsp cooking oil
Method
1. Heat a little oil in a pan and cook the shrimp with garlic, salt and pepper until cooked through. Set aside.
2. Add the frozen vegetables to the same pan and cook for a few minutes until softened. Push them to one side.
3. Add the beaten eggs to the empty side of the pan and scramble.
4. Add the cooked rice and shrimp and mix everything together.
5. Add soy sauce and toss until well combined.
6. Finish with sliced spring onion and season with a little more pepper or soy sauce if needed.

Dinner | Veggie Miso Tofu Soup
Ingredients - 2 servings
200 g tofu
300 ml water or vegetable broth
mushrooms (I used shiitake and enoki)
1 carrot
1 garlic clove
a handful of leafy greens
1 tbsp miso paste
½ tbsp peanut butter
1 tsp soy sauce
paprika and black pepper, to taste
salt, if needed
any other vegetables or toppings you like
Method
1. Cut the tofu, mushrooms and carrot into bite-sized pieces.
2. Heat a little oil in a pot and sauté the garlic, carrot, mushrooms and tofu for a few minutes.
3. Add the water or vegetable broth and bring to a gentle simmer.
4. In a small bowl, mix the miso paste and peanut butter with a little of the hot soup until smooth.
5. Add the mixture back into the pot together with the soy sauce and leafy greens.
6. Season with paprika, black pepper and salt if needed.
7. Simmer for a few more minutes and serve warm.
Enjoy! :)