What I Eat in a Day to stay fit, lean & healthy // quick & easy, healthy recipes


Hi there!

What’s new with you? Are you ready for June? I am so excited that my kitchen is getting closer and closer to getting done each week. It’s crazy to think that I thought it would be done in three weeks and it’s been almost three months since this all started. I have definitely had to learn to manage my expectations when it comes to timing but it will all be worth it in the end!
I was in Austin, Texas for a few days for Nekohama to recipe test some savory matcha recipes with chef Daniel at The Well and wow do we have a special dish for their dinner menu coming soon! Are there any recipes you really love that have some unique flavor combinations? Anyway, I hope you enjoy this what I eat in a day video from last weekend. I don’t know if you watched my Korean pancake video from earlier in the week but I did my own version of that recipe that is a little less spicy for dinner! Let me know if you make it at home too. I always love to see pictures and hear feedback. Also, please comment below and share any new recipes you think I should know about

Big hugs xx

Check out my Matcha brand Nekohama!

Breakfast Tropical Smoothie
-1 cup frozen spinach
-½ cup frozen mango
-½ cup frozen pineapple
-½ banana
-1 inch fresh ginger
-Almond milk
-1 tbsp almond butter
-1 scoop Unflavored Bulletproof collagen protein powder :

Sourse chocolate vitamin B-12
Sourse chocolate vitamin Collagen

Dinner Vegetable Pancake
-1 red bell pepper
-2 cups mushrooms
-1 leek
-6 green onions
-Small yellow onion
-1 zucchini
-2 tbsp Korean Spicy paste ( or chili powder)
-Salt & pepper
-1 cup gf all purpose flour
-2 eggs ( optional)
-½ cup water

Cut all the veggies in thin slices. Mix all the ingredients together, make sure the dough is liquid-y. Add olive oil or vegetable oil to a pan on high heat and cook each side for a couple of minutes until golden brown. (during flipping the pancake it can fall apart but just press it back together with a spatula or spoon)

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  1. Actually the egg seems to be more of a binding agent in the Korean pancake recipe. Substituting with more water (for vegans) is bad advice; they would need a binding substitute and water is not the answer as it would not help and make it very runny.

  2. Just wanted to comment that it's so good that you added ginger to your smoothie. People don't know that eating/drinking cold, raw and frozen things does a number on your digestive system. Adding warming spices like ginger helps to add warmth to cold ingredients and helps digestion.

  3. Making a real round 'jeon'(a.k.a korean pankcake) might be hardest thing in the world hahahaha
    Actually the pankcake u tried last video is not typical recipes version of korean home-food. The temple version is kind of Thick than normal. normal version is we put more water (ammm like real American pancake?)
    And we prefer Thin version of pancake thin cruncy is the point…
    I am not saying temple version is not right its just different