A typical day on the plate of Claire, founder of Ad CAELIA

Today, Claire Andréewitch, the founder of Ad CAELIA, takes us with her for a day in her winter plate, with the idea of inspiring us and showing us what healthy eating habits with a maximum of vegetables could represent.

Generally speaking, the ideal is to consume mostly raw, organic, and seasonal foods and always try to limit alcohol, dairy, red meat, gluten, and refined sugar – the top 5 pro-inflammatory foods.

And as always… listen to your body and your feelings of hunger. On mornings when you have no appetite, opt for intermittent fasting, and on those when you feel hungry, prepare a real meal in the morning. It all depends on the activities planned for the day (sport or not for example) and how you feel . So many things can come into play when it comes to hunger (hormones, activities, stress, etc.) and we are all different; it is infinitely important to adapt according to our own needs and not blindly follow generalized advice.

Here is a typical day in winter, with healthy, simple and quick dishes, to inspire you in your daily life.

Breakfast

Claire starts her day with a large glass of warm water to hydrate and help flush out toxins.

"That day, I started the day with a homemade celery juice. I took the time to drink this drink calmly and followed it with a short series of yoga. As soon as I feel that I am starting to get hungry, I prepare breakfast. My breakfasts vary depending on my hunger and the activity of the day.

Sometimes, if I'm not hungry before 11 o'clock, I make a late breakfast or eat lunch earlier, it all depends on what I feel like and most importantly: I listen to myself. On the days I have breakfast, it could be porridge in winter, chia pudding, a smoothie or smoothie bowl with superfoods."

or like that day:

An avocado toast :

2 slices of fresh gluten-free buckwheat bread
½ Lawyer
Some goji berries
About 1 tbsp of fresh pollen

Throughout the morning, I continue to hydrate myself , usually herbal teas, water or green tea and or matcha. That day, I opted for a teapot of thyme infusion to relieve my digestion and boost the body in this late winter period.

Lunch:

"For lunch, I prepared a big bowl of vegetables, it was a mix of raw and cooked vegetables. And all on a bed of lettuce. Often I will add a little gluten-free cereal (buckwheat, quinoa, amaranth, millet etc.) or even gluten-free pasta or black, red, wild, basmati rice..."

That day, Claire had prepared a large beetroot and black bean salad :

1 rocket base
1 small beet and about 1/2 cup black beans, pan-fried with miso
½ avocado
2-3 tbsp lacto-fermented vegetables

“I finished with a plant-based latte” (which I have for dessert during the week):

1 generous tsp raw cacao
1 small tsp maca
¼ cup coconut milk
¾ cup hot water

Dinner:

“Once again, I insist on vegetables!

I tend to eat a lighter meal in the evening, but again, it all depends on how hungry I am and how I've eaten during the day and how much exercise I've had.

That day I prepared a broccoli and coconut velouté . So simple to heat vegetables slightly, add them to the blender, add liquid + spices and the soup / velouté is ready!

And I also had a small bowl of leftovers : buckwheat pasta with a pan of vegetables (mushrooms/leeks/garlic) in a miso sauce from the day before."

Here is a typical day with preparations full of flavors that provide energy without weighing you down.

Beauty is a 360°C art of living.

Find our healthy and delicious recipes in our Journal.