What I Eat + Supplement Routine | Healthy Recipes & At Home HIIT Workout


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1 egg*
1 scoop vanilla protein powder**
1 tbsp coconut flour
1 tbsp ground flax seed
1 tbsp arrowroot starch
1 tsp cinnamon
2 tbsp Greek yogurt***
2-4 tbsp milk (as needed to mix)
1 green apple, diced
Syrup (optional)

1-In a medium bowl, whisk together all ingredients, except apple and syrup. Your mix should be fully combined but thick enough to hold to the whisk before dripping off.

2-Stir in about half of the diced apple, setting the rest aside for garnish.

3-In a well greased or nonstick pan, cook pancakes on medium-low heat till bubbles just start to form. Flip, then remove when the bottom side just lifts. Be careful not to overcook.

4-Serve with a drizzle of syrup and the other half of the diced apple. Enjoy!

For a dairy-free, vegan option, try these substitutions:
*Egg – sub for a flax egg (1 tbsp ground flax + 3 tbsp water) or vegan egg alternative.
**Protein powder – any protein should work so long as it has a vanilla or slightly sweet flavor.
***Greek yogurt – sub for the same amount of vegan yogurt alternative or remove and add 1-2 extra tbsp of almond milk, as needed to mix.



6 cups fresh kale, chopped and washed
1 can chickpeas, rinsed and drained (about 2 cups)
1-2 tbsp olive oil
½ tsp salt
Cooking spray, as needed

⅓ cup 0% plain Greek yogurt*
¼ cup parmesan cheese**
¼ cup lemon juice
½ tbsp dijon mustard
2 tsp capers, in brine

1-Preheat oven to 400F and line a baking sheet with parchment paper.

2-Spread chickpeas evenly across the baking sheet, then coat in cooking spray and bake for 15-20 minutes. Remove from the oven, rearrange, then cook for another 5 to 10 minutes or until evenly crispy.

3-In a large bowl, massage together kale, olive oil, and salt until kale is just tender. This should take 2-3 minutes.

4-Blend together dressing ingredients until smooth.

5-Toss kale with dressing, roasted chickpeas, and garnish with additional parmesan cheese as desired.

For a dairy-free, vegan option, try these substitutions:
*Greek yogurt – sub for same amount of vegan mayo or yogurt alternative.
**Parmesan cheese – sub for same amount of parmesan alternative.



1-2 cups ice cubes
1 scoop vanilla protein powder*
2-4 tbsp plain or vanilla Greek yogurt
2-4 tbsp powdered peanut butter
1 tsp agar agar**
1-2 tbsp plain or vanilla almond milk, unsweetened
Stevia / sweetener (optional)

1-Add ice to blender, pulsing until fully crushed.
2-Once ice is fully crushed, add in remaining ingredients – scraping down the sides to ensure no dry patches get stuck.
3-Pulse to start, adding almond milk if needed to mix then once blending smoothly – continue blending for 3-5 minutes until mixture has “fluffed” up 2-3x in size.

*Protein powder – I find pea and rice protein blends least bloating, but do what works for you!
**Agar Agar – xanthan or guar gum work best, this is just what I had in my pantry today



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  1. I love your style of videos. I totally nerd out with you. I love good research info. Love how you always back what you say with the evidence based data. Thinking about studying 📑 nutrition to add to my Ed. I am a Registered Nurse & working on becoming a certified Diabetic Nurse Educator. I am a Type 1 diabetic myself.❤️😊⭐️

  2. I want to stop relying on energy drinks so badly but I feel so tired and unmotivated without them, and I have too much that needs to be done. I work on my feet, I have two toddlers at home who are HIGHLY ENERGETIC LOL, and at nights after they go to sleep I have schoolwork to do for my online classes. Then the little one wakes me up still 5-7 times a night bc she breastfed up until recently. It’s been almost three years since I’ve slept normally 🥴😂😭 but I know even the zero sugar energy drinks are sooooo bad for my body. UGH.