What I Eat in a Day: Increasing My Calories + Eating More – Natacha Océane

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Hey my friends! I haven’t done a What I Eat in a Day for a while to show my full day of eating, so now that I’m increasing my calorie intake to go alongside the extra training for my 100 mile Ultramarathon I thought it would be a good time for an update (: My goal is to fuel myself to the best of my ability without needing to make the whole experience distract me from living life (too much, I know it’s a big challenge!)

Hope you’re happy and eating and exercising the way that makes you feel fulfilled!

RECIPES!

LUNCH:
Beetroot & Orange salad (serves 2):

500g pack of cooked beetroot
3 mandarins/2 oranges (anything orangey works!)
50g feta (crumbled)
40g walnuts (crushed)
Handful of mint
Salad leaves of any kind (probably not rocket though because the flavour will over-power the rest!)
Lemon, Salt & Olive oil to taste

Slice the beetroot and oranges into medium slices and toss together with walnuts, feta, mint and salad leaves in a bowl. Season to taste with lemon, salt & olive oil and serve!!

Lemon & Harissa Chicken (serves 2):

3 skinless chicken breasts (sliced in half length-ways)
1 unwaxed lemon
7 cloves garlic (peeled)
1.5 tbsp smoked paprika
1 tbsp Harissa spice mix
All seasoning spice (optional)
Pinch of salt

Coat the chicken both sides with smoked paprika, harissa, all-seasoning spice and salt (add more of whichever you like). Heat a lightly greased pan to low-medium heat, add the chicken and cover for 20 minutes. Remove the lid for the remaining 5 minutes and cook at high heat to remove all the excess moisture and stop just when the chicken starts browning. Serve and enjoy!

DINNER:
Sweet potato gratin (serves 2):

4 medium sweet potatoes (long and thin)
30g butter (melted)
Garlic (3 crushed garlic cloves or 1 tbsp garlic powder if you’re lazy like me)
1 tbsp sea salt flakes
1-2 Rosemary sprigs

Heat the oven to 190C. Keep the skin on the sweet potatoes and slice them thinly. Add them to a mixing bowl and add the butter, garlic and salt making sure that every slice is evenly coated. Arrange them into a baking dish or an oven-proof pan. Cover with aluminium and cook for 30minutes. Then remove the aluminium, add some rosemary on top and cook for another 30 minutes until the top has browned and the potatoes are fully cooked! Serve with whatever you like! I did white fish which I added to the oven at the 30 minute mark.

The fish was super easy, I just placed it between 1 sheet of baking foil and baking paper and just drizzled a bit of olive oil, salt, parsley and added some lemon slices before wrapping it up and chucking it in the oven for 30-40mins until cooked throughout.

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