Hi guys welcome back to New Water Eatin' a Day. This is a quarantine edition I waited more than a month and a half to do one but here we go. This is for breakfast I'm having oats, not changing my habits, always having oats. Sometimes it's overnight, sometimes I bake it on the day on the stove so this time I added some chia seeds as I mostly always do and I make sure to mix that well with a fork before adding hot water otherwise the chia seeds kind of can glomerate and it's stuck and it doesn't make it as creamy as I wish. So I'm cooking that and this is the sweet sweet hack, Olbanana hack. It's just to mash my banana in its skin because I can be bothered taking a plate. And this is kind of a quarantine mood by the way just can be bothered doing things but anyway it's a really good method because you're not like doing additional dishes plus you're getting some vitamin from the skin. You want it to be that mushy mushy and adding it to the oats while cooking will make it super sweet, super creamy, also really good for digestion and right now I mean sitting all day kind of slows down the transit so this is a good way to you know make it easier. So I cooked that on medium to low heat for a couple of minutes while I'm cutting strawberries. Don't ask me why but April was strawberry season this year so here we go they're delicious and they come from France. I'm adding a splash of milk and don't neglect this splash of milk because it makes everything super creamy and then I add strawberries and a teaspoon of peanut butter honestly I've been having this almost daily I mean until I had no strawberries anymore but yeah this is really quick, delicious, satisfying until lunchtime. So lunchtime I decided to do some tempeh which is a good source of protein, plain-based protein it's made out of soy fermented so it's also really good for your gut health. I'm cutting it in cube and I'm putting it on like a baking tray I mean what I have which is like a pie dish. Also adding some brokwollini which is kind of small brokwollini I think it's crust with I don't know other veggie but it's it's good I'm adding some olive oil and some curry spice on top just to make it a bit more flavorful mixing that through and adding a little bit of salt and then bake that in the oven for about 15 minutes just lightly golden for the tempeh and just lightly cooked for the greens. I'm also cutting some fresh tomatoes. I got myself this huge salad bowl so I can just stack a lot of greens in there and I added some semolina and my tomatoes my cooked greens and also my tempeh on top of it and this bowl makes it so easy to I don't know just eat larger portions of veggies I also added some olives some gamascio which is sesame seeds and dulse and finally results them to heenium top because I love to do that as addressing it's really simple I think I also added some lemon juice which I didn't show. But yeah I'm having this kind of lunch or sometimes it's for dinner a lot and I just think it's really good because it's a very easy way to get a lot of vegetables and it's balanced as a lot of good fats, protein source, cobs, it just makes it fun to switch it off and just to show you this is really used so this is with my hand just to compare a little bit. Okay so I've been working out quite a bit lately and I'm just more hungry so I usually have an afternoon snack and at the moment it consists of this protein smoothie which I've posted a recipe for on my Instagram you can go have a look and finally for dinner I had some leftover of the pasta which is the creamy pasta from my ebook but I also added some peas in there and cauliflower as well so it's basically just like pasta cooked in the oven it really does look so appetizing right now I'm sorry but yeah this is this is what I had for dinner it was just perfect for the appetite that I had and I'm trying to get a good angle of it but I just couldn't get one so here we go that's all I ate today, hope you enjoyed and I'll see you soon.