What I Ate Today (and pretty much every day)

In my last two videos I addressed the flaws in the latest low-carb vs. high-carb diet study, and then to further illustrate my point I showed you my recent blood test results, which prompted many of you to ask for an example of what I eat in a day.

I put together a video showing one day’s worth of whole food, plant-based meals for me. It’s about 65% carbs, 25% fat, 10% protein. (The majority of fat I eat comes from nuts and seeds. I’m very active and I have a high metabolism. The extra fat calories help me maintain weight.) Enjoy!

Forgot to mention in the video that I use a Berkey Water Filter.

Organic Superfood/Greens Powders I like

My Supercharged Oatmeal

A variation on my Coconut Berry Smoothie with these additions

Sweet Potato Black Bean Quinoa Quesadillas
Serves 2. Takes about 45 minutes to prepare. We have this a few times per month.


  • 1 cup cooked quinoa (1/2 cup uncooked)
  • 1 medium sweet potato, cubed
  • olive oil, for roasting the potato
  • 1 poblano pepper
  • a few big handfuls of arugula or baby salad greens
  • a few big pinches of sea salt
  • a handful of chopped cilantro
  • 1/2 cup organic black beans, cooked and rinsed
  • 1/2 teaspoon each, chile powder, cumin, and paprika
  • 4 organic whole grain (Ezekiel 4:9), organic whole wheat flour, or organic corn tortillas
  • 1 avocado
  • 1 lime
  • 1/4 c organic cold-pressed olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chile powder
  • a drizzle of honey or maple syrup
  • a pinch of salt & a few cracks of pepper


  1. Preheat oven to 350 degrees. Spread sweet potato cubes on a baking sheet and lightly drizzle with olive oil and a few pinches of sea salt. Place the poblano pepper (whole) on the same baking sheet. Roast for 20 minutes, or until the sweet potatoes are golden brown, and the pepper’s skin has started to blacken in spots.
  2. Meanwhile, whisk all dressing ingredients together and set aside.
  3. Remove the roasting sheet from the oven. When the poblano is cool to the touch, remove the ribbing and seeds and chop into 1/2 inch pieces. (or, optional: leave it in the oven until it’s blistered so you can peel the skin before you chop it).
  4. Toss everything together with the dressing. Taste and add more dressing and a few pinches of sea salt, if needed.
  5. Mix quinoa together with roasted sweet potatoes, a little olive oil, sea salt, and additional spices to taste. Add black beans and additional spices to taste.
  6. Place tortilla in a small skillet over medium heat. Add filling. Fold tortilla in half and press down with the back of a spatula to crisp it up.
  7. Flip and cook for a few more minutes. Remove from heat, slice, and serve with whatever garnishes you like (avocado, cilantro and lime).

This is a variation of a recipe Micah found at loveandlemons.com

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