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Hello, dear friend. It's been a while since I brought you along for a day. The last time you were here, our little girl was on the way. We were building her nursery, wondering who she would be, and before we knew it, we had become a family of three. So, I stepped away from filming while we found some solid ground. I wanted to really live those moments before sharing them out loud. There were so many firsts to take in and a new pace to find. So, I gave myself permission to leave the camera behind. But, after a year away, I'm picking up the camera again. There's plenty to catch up on. So, come spend the day with me, my friend.
Good morning. Well, our munchkin woke up. We don't set an alarm anymore. She is our alarm now. Hi. Wait. It's so crazy cuz I can just see my future self just being like, I'm so glad I captured today. Ever since she was born, I've been wanting to do one of these more for my myself, for like a keepsake.
Yeah, hi. I'm so excited to film today. As the title suggests, today's video is a what I eat in a day video. Breakfast is the first order of business, and I just wanted to show you what I've realistically been eating lately all the time, which is overnight oats. And before you're like, "Oh, that's boring." No, no, no. Very exciting. Hold tight. I'm going to show you what I mean. Essentially, last night I actually already created the overnight oats that I'm going to be having today. So, let me First, let's flashback, and then we'll flash forward, okay? Cue transition. There's something about a kid that makes you so much more efficient cuz when she goes down to sleep for the night, I'm like, "What can I do to make the
next few days of my life easier?" And the answer to that, at least for breakfast, is to make overnight oats. Now, I have been experimenting with loads of different overnight oats recipes lately, but the one I am literally obsessed with and I'm making all the time is a peanut butter chocolate combo because what's better than that combo? Nothing. One other thing I want to mention is that this recipe makes just one serving, but I'm going to use the scaling feature to then make four servings. So, that way I have breakfast for myself and Robin for the next couple of days, and it does all the math for me. So, it tells me exactly what I got to add.
Makes my life so much easier. Okay, let's make it. So, we're going to be adding oats, of course, and then also soy milk, which I like to give it a good shake so that the calcium unsettles from the bottom of this. Um no, why I like using soy milk over other plant milks is that this has protein in it. So, like some people are nervous with eating overnight oats cuz they're like, "It's too much carbs." Listen, this has got fiber in it, and that helps to slow the absorption of the natural sugars that are in it anyway. But, when you combine it with something like protein, which you'll find in the milk and the yogurt we're going
to be adding, also in the peanut butter, then it helps to slow the absorption of those sugars even more. So, don't worry about it. This is a wholesome breakfast that's going to keep you full for an incredibly long time. Okay, and this is optional, but I just like I'm a peanut butter addict, so I like to add a little bit inside the jar like this and just kind of like rotate the jar as it's drizzling down. So, that way while you're eating it the next day, you get these little like chunks of peanut butter. It's so nice. And it looks pretty. And look at that. Breakfast is done.
Hello, welcome back. So, essentially, I'm living off of overnight oats lately because our daughter has never been a good sleeper. It's so much better now. Like, it's so much better. She only wakes up two or three times in the night, which if you had told me a year ago that would have been considered a good night's sleep, I just like wouldn't have believed you. But she used to wake up every like 20 to 40 minutes. That was brutal and that was for months on end. So, yeah, you just never know how the night's going to go. You never know how early you're going to wake up in the morning. And so I don't always have
energy to make breakfast, but I need to know that there's just something wholesome in the fridge ready for me when I need it and when I'm hungry. Okay, let's go. I got to bring this stool. She got free net. Mommy's fault for putting a thing full of water here for you to grab. Oopsie. That's okay. It's a typical day in the life. Let's get breakfast done fast cuz this girl's already losing patience. I'm going to tell you. Less than 2-minute breakfast, done.
Y voila. A little bowl for our bubs as well. Who is at her wit's end. I won't subject you to her crying anymore, so It was enjoyed. I wish there was more. Yeah, come on. Yeah, it's uneven. It's uneven ground. Good job. One season is better than summer. The fact that you can just sit outside while you're having breakfast is the best. I'm also the kind of person that just like sometimes can't enjoy this, like the summer, because I know it's going to be over soon and I'm already thinking about that rather than being in the present. And it's the same with our daughter. She's
about to turn one in just a few days. Like my baby's turning one, which is like what an honor, what a privilege that I was able to get her to this point and she's healthy enough to get to this point. And at the same time, I'm like mourning losing my baby, even though I already have my baby and I can enjoy it and it's okay. Like her being a toddler is also a beautiful thing, but I don't know. Strange thoughts I've been having lately. I think some of you have asked you about motherhood and I can only speak to my own experience, but it has just literally been the best year of my life, hands down. The hardest, of course, and it's also very cliche that I'm I'm forgetting some of the hardships,
even though I know when I was in it, I was like, "Whoa, what the heck?" There's some nights and days, especially nights, you're just like, "Ah, can I get through this? What was my life even like before, you know?" But just the joys and the highs that have come with this season of life have just been completely soul filling. I don't have any other words for it than that. It's just completely soul filling. I just hearing that. I also feel like I keep getting nostalgia in the present, you know? Like knowing that one day you're going to be 8 years old and you're going to look back and you're going to wish you could teleport back to these days. You're
going to wish you could hold your baby again. You're going to wish you could play with her again. And I feel that nostalgia and I'm like, "How can How is it possible that I can miss something while I'm already living it, you know?" I'm like equally so happy, but so sad most days. It's [snorts] so strange. It's so strange. Finish this inside. So good. So, in case you missed it, I am coming out with a cookbook. I've been making recipes on YouTube for 10 years and this is probably the question I've gotten more than any other. It's just "When are you coming out with a cookbook?" Here she is in all her glory. There are over 100 recipes in here that are simple, made with easy-to-find ingredients that don't sacrifice on any flavor, and just
make it so easy for you and your family to eat more delicious, wholesome, plant-based recipes. And one of the things that we're doing with this cookbook that I personally never seen anyone else do is that when you buy it, you get all of the recipes in physical form, of course, but you also unlock all of the recipes for free in the Pick Up Limes app. That means that you're also getting all of the amazing features that come with the app, such as step-by-step photos for every single recipe, uh grocery shopping lists, and so much more. And if nothing else, you just get all of the recipes in your pocket to take with you wherever you go. Eating plant-based, in my opinion, has never been easier. And if you're like, "You know what? I can't
wait till when the cookbook comes out. I want stuff right now." Well, if you pre-order the cookbook, it comes with two perks. The first is I'll send you an ebook that has 10 recipes in it. You also get to unlock all of those right now in the app, start cooking today while you wait for this to arrive. And the second is you'll be entered in the chance to win one of 10 lifetime memberships to our Pick Up Limes app. I'll leave details for you below. And if you want, stay tuned cuz I'm going to actually be making a recipe from the cookbook for dinner. But first, let's make some lunch. Starting to get hungry. So, by some miracle, our daughter is still asleep. So, I'm going to start prepping lunch. What we're making is
this green goddess sandwich. So, one of the things I'm loving right now is making recipes that I can also feed to my daughter so that way I'm not having to make food twice and this has like a tofu whip that's quite nutritious and she can enjoy it too. I forgot to mention I'm actually going to scale this recipe up that way I'm making more of the filling and I don't have to make lunch again tomorrow. I am all about batch making these days. I'll save time wherever I can. So I haven't added the salt yet because I want to portion out some for my daughter so I can put it on some bread for her as well. I just taste tested it and it's actually a little more acidic than I think she's going to love. Let's
see but if you're also following along and doing it for your kiddos add less of the vinegar maybe add more later. That was an oversight on my part. Some for her now I'm going to add the salt for us. All right, that's done. All we have to do is when we're ready to have lunch we assemble it with some store-bought pesto though you could make your own pesto. One quick little plug I have to show you this. There are five pesto recipes in our cookbook so you could always make your own and for this recipe I would recommend the basil cashew pesto but for brevity's sake I'm just using a
store-bought pesto and you're just going to pile on some veggies some cucumbers some avocado alfalfa sprouts. That's it. It's a really simple sandwich. It's like our daughter knew we were going to film today and she's like don't worry mom and dad I'll give you some time to film this stuff. She's doing so good. You know what this means? She's not going to sleep well tonight. Oh yeah baby. Look at that. Thing of beauty. Is she going to eat all of this? Absolutely not but I'm just giving her options.
Hello. So cute. You can be my little helper. Okay, come on. Her hat, do you have that? Oh, yeah. It's sunscreen. It only takes like 10 hours to get out of the house cuz it's like bathroom break. Did you pack this? Oh, what about sunscreen? Leaving the house with a kiddo always takes so much longer than you think. Now it's getting hotter and hotter. Here we go. I haven't felt the sun or the blowing of the wind. Don't know where it goes. Haven't heard where she's been to be happy.
Stay strong So for dinner right now, as promised, the recipe is from my cookbook. And this is a pasta recipe that I make all the time. As you can see, the name of the game is just really simple, easy recipes, especially when I've got a little baby. The lemony tahini tagliatelle with burst cherry tomatoes. So first, we're going to make a crunchy breadcrumb topping. I recommend skipping this. It just makes the pasta taste so good to have that crunch on top. Okay, so I've got my tagliatelle here, but you could use linguini or spaghetti. Once this is al dente, we're going to drain it, but first we're going to reserve some of the cooking pasta water.
The pasta cooking water. Once the aromatics have browned, we're going to add in the cherry tomatoes. If you have regular tomatoes, you can chop those up and use those instead. I've done that before and it's also delicious. You can definitely be flexible here. While we wait for the cherry tomatoes to burst, we're going to make our lemony tahini sauce. It is so good. You're going to want to make sure that the tahini that you're using is golden and toasted. That's really going to contribute to the delicious flavor, so
you don't want a tahini made with raw sesame seeds here. Then we're going to add in some extra virgin olive oil, a lemon that's been zested and juiced, some nutritional yeast flakes, and some maple syrup. Now normally I would add salt here, too, but as we did with the previous recipe, I'm going to modify this because I'm going to first remove a little portion so my daughter can have some. I'll add the salt later. Now we're just going to mix this all together until it's smooth. Though you will see that it's very thick and that's okay. That's why we reserved some of the pasta cooking water. So trust the process. Once you add the water, it's
going to feel very thin. As you keep stirring, it will thicken slightly, but it is still meant to be rather thin cuz once we combine it with the pasta, the pasta is going to continue to release its starches in the sauce and it will all thicken up really nicely. While we wait for our peas to warm up, we're going to slice up some fresh basil. But don't forget the salt. So first I'm just going to portion some out for my daughter and then I'll add the salt and stir it through. And then this pasta is ready to eat. Flavor explosion. I'm such a tahini lover so I love this pasta so much.
You know, I wanted to make today's video more for myself as a keepsake just cuz I haven't filmed a whole video with her since she's been born which has been almost a year. So anyway, thank you for joining me on this very special day today. A video that I personally will be watching back when I'm 80 years old and just cherishing these memories. But thank you for also joining along as we made some recipes. All the links for the recipes are in the description box below as is the pre-order link for my cookbook. It comes out October 20th.
Uh links I already said are in the description box. Thanks for hanging with me, my fam. Pickled Limes signing off. See you in the next video. [screaming]
