Uploaded October 2024 | Updated September 2026, 5 hours ago
Hiii! ✨ Welcome to what I eat in a day; autumn edition. In this video I share with you my go-to healthy and cosy autumn comfort recipes for 2024. These are super quick everyday meals that don't only taste delicious but are filled with all the warm seasonal flavours. I really look forward to seeing you recreate these, and please feel free to tag me on instagram at @irida.tsvetanova 🕯️🍂
If you enjoy this video make sure to subscribe below so you don't miss any future lifestyle, wellness and productive vlog content!
Love, Irida x
M E N T I O N E D :
⇢ Couch To 5k App - bit.ly/4gFAYlv
R E C I P E S :
⇢ Breakfast - Apple & Cinnamon Porridge
Ingredients
50g oats
220ml milk
1 small apple, half grated, half sliced
1 level tsp cinnamon
1 tsp brown sugar
handful of mixed nuts and seeds
drizzle of honey
1 fig
Method
1. Add grated apple, 1 tsp of cinnamon and brown sugar in a pot on medium heat and cook until sugar dissolves. (a few minutes)
2. Add oats and milk and cook until oats are creamy.
3. Top with sliced apple, nuts, seeds, figs and a drizzle of honey and serve hot!
Recipe Credit : The Mother Cooker
⇢ Lunch - Avo, Grilled Toms, Hummus & Beans on Toast
Ingredients
1 egg
150g of baked beans
1 vine of cherry tomatoes
hummus
1/2 avocado
sourdough bread
balsamic glaze
black sesame seeds
Method
1. Add salt and a drizzle of olive oil to the vine of cherry tomatoes. Pop these in the oven for 8-10 minutes on 170°C.
2. Boil the egg for 7 minutes on medium - high heat for a runny york.
3. Warm up baked beans as per can instructions. (I just warmed them up in a pot on medium heat for 3-5 mins)
4. Toast bread and assemble. Start with avocado, beans, egg, cherry toms and hummus.
5. Top with balsamic glaze and a sprinkle of black sesame seeds. Enjoy hot!
⇢ Dessert - Pumpkin Banana Bread
Ingredients
2 cups all-purpose flour
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 medium bananas mashed
1 cup canned pumpkin puree
1/2 cup chopped walnuts (optional)
Method
1. Preheat the oven to 180°C. Grease and flour a large loaf pan.
2. In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
3. In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
4. Stir in the mashed bananas & pumpkin puree.
5. Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
6. Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch.
7. Serve & enjoy!!
Recipe Credit : Lilluna
⇢ Dinner - Chicken Spaghetti Bolognese
Makes 4 Portions
Ingredients
450g pasta/spaghetti
2 tbsp olive oil
1 yellow onion, chopped
2 medium carrots, cut into small pieces
450g chicken mince
2 tbsp tomato puree
2 cloves of garlic, minced
1 tsp dried oregano
1 tsp fresh thyme leaves, chopped
1 tsp salt
1/2 tsp black pepper
400g can diced tomatoes
1 cup chicken stock
2 bay leaves
1/2 cup fresh basil leaves
parmesan cheese (optional)
Method
1. Start by cooking the pasta per package instructions. Drain and set aside.
2. Heat olive oil in a large pan over medium-high heat. Add onion and carrots and cook, stirring frequently, until carrots are tender, 9-10 minutes.
3. Add the chicken and cook, breaking the chunks with a wooden spoon until the meat is no longer pink.
4. Add the tomato paste and cook, stirring constantly, for about a minute. Stir in the garlic, dried oregano, thyme, salt, and pepper. Cook for 30 seconds to a minute.
5. Add the diced tomatoes, chicken stock, and bay leaf. Put the lid on, bring it to a boil and let it simmer for about 10-15 minutes. It should be slightly thickened.
6. Remove the bay leaves and add the drained pasta to the bolognese sauce. Give it a gentle toss to make sure that the pasta is coated evenly with the sauce.
7. Sprinkle it with parmesan cheese (if using) and torn fresh basil leaves. Taste for seasoning and serve!
Recipe Credit : Foolproof Living
W E A R I N G :
⇢ Navy Mini Dress - Princess Polly - bit.ly/3TPR5mE
⇢* Signature Lip in Classic - Merit - bit.ly/4doXZ9b
⇢* Brow Duo in Dark Brown- Merit - bit.ly/4doXZ9b
🎀 FACTS ABOUT ME
☆age: 24
☆birthday: 12/10/1999
☆height: 5'5
☆location: london, uk
☆camera: sony zv e10 & canon g7x mark ii
☆editing software: final cut pro x
✉️For Business Enquiries
iridatsvetanova1@gmail.com
Sub Count 31,309 (love u all x 🍂🎃)
Time Stamps
00:00 - 00:22 Coming Up...
00:22 - 01:24 Hello & Welcome
01:24 - 02:39 Couch To 5k
02:39 - 04:11 Breakfast
04:11 - 04:50 Autumnal Walks
04:50 - 05:59 Lunch
05:59 - 08:40 Fall Baking
08:40 - 10:30 Dinner
10:30 - 10:44 Time For Dessert
10:44 - 12:25 Question Time
12:25 - 12:52 Thank You! x
Hiii! ✨ Welcome to what I eat in a day; autumn edition. In this video I share with you my go-to healthy and cosy autumn comfort recipes for 2024. These are super quick everyday meals that don't only taste delicious but are filled with all the warm seasonal flavours. I really look forward to seeing you recreate these, and please feel free to tag me on instagram at @irida.tsvetanova 🕯️🍂
If you enjoy this video make sure to subscribe below so you don't miss any future lifestyle, wellness and productive vlog content!
Love, Irida x
M E N T I O N E D :
⇢ Couch To 5k App - bit.ly/4gFAYlv
R E C I P E S :
⇢ Breakfast - Apple & Cinnamon Porridge
Ingredients
50g oats
220ml milk
1 small apple, half grated, half sliced
1 level tsp cinnamon
1 tsp brown sugar
handful of mixed nuts and seeds
drizzle of honey
1 fig
Method
1. Add grated apple, 1 tsp of cinnamon and brown sugar in a pot on medium heat and cook until sugar dissolves. (a few minutes)
2. Add oats and milk and cook until oats are creamy.
3. Top with sliced apple, nuts, seeds, figs and a drizzle of honey and serve hot!
Recipe Credit : The Mother Cooker
⇢ Lunch - Avo, Grilled Toms, Hummus & Beans on Toast
Ingredients
1 egg
150g of baked beans
1 vine of cherry tomatoes
hummus
1/2 avocado
sourdough bread
balsamic glaze
black sesame seeds
Method
1. Add salt and a drizzle of olive oil to the vine of cherry tomatoes. Pop these in the oven for 8-10 minutes on 170°C.
2. Boil the egg for 7 minutes on medium - high heat for a runny york.
3. Warm up baked beans as per can instructions. (I just warmed them up in a pot on medium heat for 3-5 mins)
4. Toast bread and assemble. Start with avocado, beans, egg, cherry toms and hummus.
5. Top with balsamic glaze and a sprinkle of black sesame seeds. Enjoy hot!
⇢ Dessert - Pumpkin Banana Bread
Ingredients
2 cups all-purpose flour
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 medium bananas mashed
1 cup canned pumpkin puree
1/2 cup chopped walnuts (optional)
Method
1. Preheat the oven to 180°C. Grease and flour a large loaf pan.
2. In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder & salt.
3. In a large bowl whisk together the oil, sugars, eggs & vanilla extract until no lumps remain.
4. Stir in the mashed bananas & pumpkin puree.
5. Carefully stir the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Then stir in the chopped nuts.
6. Pour the batter into the prepared pan and bake for 50-60 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch.
7. Serve & enjoy!!
Recipe Credit : Lilluna
⇢ Dinner - Chicken Spaghetti Bolognese
Makes 4 Portions
Ingredients
450g pasta/spaghetti
2 tbsp olive oil
1 yellow onion, chopped
2 medium carrots, cut into small pieces
450g chicken mince
2 tbsp tomato puree
2 cloves of garlic, minced
1 tsp dried oregano
1 tsp fresh thyme leaves, chopped
1 tsp salt
1/2 tsp black pepper
400g can diced tomatoes
1 cup chicken stock
2 bay leaves
1/2 cup fresh basil leaves
parmesan cheese (optional)
Method
1. Start by cooking the pasta per package instructions. Drain and set aside.
2. Heat olive oil in a large pan over medium-high heat. Add onion and carrots and cook, stirring frequently, until carrots are tender, 9-10 minutes.
3. Add the chicken and cook, breaking the chunks with a wooden spoon until the meat is no longer pink.
4. Add the tomato paste and cook, stirring constantly, for about a minute. Stir in the garlic, dried oregano, thyme, salt, and pepper. Cook for 30 seconds to a minute.
5. Add the diced tomatoes, chicken stock, and bay leaf. Put the lid on, bring it to a boil and let it simmer for about 10-15 minutes. It should be slightly thickened.
6. Remove the bay leaves and add the drained pasta to the bolognese sauce. Give it a gentle toss to make sure that the pasta is coated evenly with the sauce.
7. Sprinkle it with parmesan cheese (if using) and torn fresh basil leaves. Taste for seasoning and serve!
Recipe Credit : Foolproof Living
W E A R I N G :
⇢ Navy Mini Dress - Princess Polly - bit.ly/3TPR5mE
⇢* Signature Lip in Classic - Merit - bit.ly/4doXZ9b
⇢* Brow Duo in Dark Brown- Merit - bit.ly/4doXZ9b
🎀 FACTS ABOUT ME
☆age: 24
☆birthday: 12/10/1999
☆height: 5'5
☆location: london, uk
☆camera: sony zv e10 & canon g7x mark ii
☆editing software: final cut pro x
✉️For Business Enquiries
iridatsvetanova1@gmail.com
Sub Count 31,309 (love u all x 🍂🎃)
Time Stamps
00:00 - 00:22 Coming Up...
00:22 - 01:24 Hello & Welcome
01:24 - 02:39 Couch To 5k
02:39 - 04:11 Breakfast
04:11 - 04:50 Autumnal Walks
04:50 - 05:59 Lunch
05:59 - 08:40 Fall Baking
08:40 - 10:30 Dinner
10:30 - 10:44 Time For Dessert
10:44 - 12:25 Question Time
12:25 - 12:52 Thank You! x
