QUEEN'S COOL Hey y'all, welcome to my channel, Plant May Storm. I'm Stormy and today I thought I would do a what I eat in a day. So this is going to be a delicious simple breakfast. Seasonal actually grew this better nut in my garden. So pretty and delicious. So I'm just going to cut this up and dice it up and I'm going to put it on a baking sheet. And I'm also fixing some for my son. So you'll see me adding in a little bit of olive oil for him. Both of these are going to get a sprinkle of pumpkin, and then I'm going to add a tablespoon of maple syrup and split it between the two, his and mine. And then we're going to roast this at 350 for about 30 minutes until they're nice and tender. It is a refreshing change from the standard oatmeal breakfast. And you can probably do this with like frozen and diced better nut. But like I said, I had this on hand. This is from my garden from the summer. And this is my last one that I have because we've been eating them. They are so sweet and delicious and it is such a treat and something different for breakfast. So I'm making him an almond and apple cinnamon mixture to put on top of this Ezekiel bread, which is the raisin breakfast bread. And it's so yummy. I love that and then I'm just going to fix my plate. Of course, 50-50. I add a little drizzle of this fig balsamic. It's a little sweet and it just is a perfect touch to this to finish it off. And then I'm going to eat my lightly steamed cabbage. And this is definitely a seasonal meal and it is so good. I decided to do a festive and colorful pasta salad for lunch using my favorite snacking beans. I'm going to put a steamer pot and I'm going to steam the artichoke. I like to use the first one. I'm going to steam the artichoke because there is a whole lot less sodium in it this way. And the cool thing about doing this is once the artichoke is ready, I'll dump that out on the cutting board and get that ready to cut up. And then I will just strain the pasta right into the steamer pot and then I'll save myself a step by not having to wash an extra dish. And this is some little things that I love to do like that to make it simpler and easier to get things done quickly and as efficiently as possible. So that's a good tip and hack. Hope that helps someone out there. So in this I've got one small bell pepper, a half a purple onion, a teaspoon of garlic, a quarter cup, a fresh parsley and chives, five-cup lot of olives and a cucumber. And then for the dressing I'm going to use about a half a cup of veggie stock and then the Hestia spice seasoning from local spicer. It's super delicious, it's just a greased-all seasoning and a good squeeze of lemon and a dash of black pepper. So mix that all up and then we'll add that to the pasta salad after it's had a minute to set. And then this is just the artichokes and I'm going to chop that up and add it right to it. I also added a good tablespoon of the Mrs. Dash garlic seasoning. It is really delicious in here as well and just add some extra flavor. Now you can eat this as is but I like to add in a handful of fresh spinach just to delete the calories a little bit more and it's such a fantastic lunch. So I like to add vinegar to some fresh water and this is how I clean my greens from the garden. I will take them and rip them from the stalks and just throw them into the sink and then I'm going to give them a really good wash in this water with the vinegar in it and then rinse them off. And then I will rinse off my turnips and then put them in the vinegar water as well. And from this point it's just basically cooking everything I like to take the greens and I will saute them down a little bit and let them wilt before I even add any liquid to my pot. Just so that I can get all of them in there and then I will cover them with jazz enough liquid and then let that come to a boil and cook for about 30 minutes. Same thing with the turnips I'm going to dice these up and then just cook them. I'm also going to add some corn and we're going to have some azuki bean. This makes such a fabulous seasonal meal with a lot of fall slash winter veggies and it really hits the spot. I hope you enjoyed this video. If you did please don't forget to like, share and subscribe and as always thanks so much for watching.