But a lot of you guys have been asking for different things, like what I eat in a day.

And so I thought I would just break it up into kind of a Siri's.

So today I just wanted to review kind of what I eat every single day for breakfast.

Zach and I eat pretty much the same thing for breakfast and lunch, especially dinner, sometimes a little bit different.

But I plan to do that as well as snacks.

Today.

I just want to invite you guys to my kitchen, and hopefully this is just a really chill out session.

So grab a cup of coffee and let's get started.

So the first thing that I'm gonna do is start my cappuccino.

I typically make an americano for me every day, but I'm out of coffee, so I'm gonna join back and having a chai.

He loves child so much so I just need thio.

Figure out the amount of milk Teoh guy and that therefore getting started on this part.

So I use almond milk.

Sometimes AC use regular milk, but that's pretty rare.

And then my machines all heated up.

So I used to work at Starbucks, by the way, and that was back when I was like a teenager.

This has been a lifelong skill for me to be able to know my way around an espresso machine, and so I'm gonna get, like, half of my little cup filled on my machines.

Ready?

So it's just gonna be kind of loud, but because I'm gonna put hold liquid in this, I'm gonna bring it 1 80 You know what?

That's it.

And I want to get my child.

So, uh, you got another one down here?

I know one thing about Zach.

He always had extra time ready.

Typically fly as close to the sun as I can.

When it comes to China, Get to 1 80 versus one's gonna overflow on me.

But so far, so good.

If you ever get one of these espresso machines, we sure that you keep it like Super Queen, Otherwise it can get pretty gross.

Okay, so I'm gonna put this in this glass container, because then I can see how much I have.

And it also let the phone kind of settle.

Okay?

And then I need thio figure out how much Chinese too.

So I don't know if you guys are familiar with try so much, but it's mainly black tea.

And this is the stuff that we always use When I worked at Starbucks expecting today, Um, it's this Taz.

Oh, Chae Classic lot.

Zach loves the pumpkin crying that comes out around fall, and when you open it, it looks like the seals not on it, but it actually breaks that seal.

So we've been, like, really scared sometimes, like, haze that has that always been open, who I need to shake it and then is not only black, see what has, like, a bunch of other spices in it, too.

So that's why I got that temperature up to, like, 1 80 because it cools off pretty good, especially if this has been in the fridge.

Then Now I just skin poured into here.

I'm gonna keep going, though.

It's gonna cool off pretty quick, so I'm gonna go ahead to my breakfast.

Um, I'm just gonna make eggs.

I make scrambled eggs for Zach, and so I just typically make scrambled eggs for me, too, because extra work.

But I just I like to use the scrambled I routine that Gordon Ramsay uses, and it's just been a life changer for me, especially because my Pan isn't particularly super nonstick.

And so I'm really like his method has helped me lift off a lot of the egg from the pan.

These are conversations I never thought I'd put on the Internet, but here we are.

Okay, so one thing that I like to do is have some butter out always.

And that's one of the main things about scrambled eggs from Gordon Ramsay is he always uses butter because it's more of a velvety feel to my eggs, and I've tried like olive oil and whatnot.

I know that that's probably a much better choice, but this one just says Yummy er, and it comes out as more velvety rich flavor.

All right, so I'm not gonna let my pan get too hot.

I'm just gonna let the egg like mingle with the butter.

And once I get started on this, I pretty much started the whole time.

So when Gordon Ramsay is like I think you guys to some YouTube videos and stuff that he's posted in the past, they're really good uh, but his method is to use about 90 seconds on the heat, and then you take it off the heat, and then you could put it right back on.

So, like 20 seconds off the heat every 90 seconds.

I'm not using math like that, just kind of eyeball it, and at the end, he usually puts some sort of cream with it, like creme fresh on, and that is absolutely amazing.

I've done that, but it's not the healthiest thing in the world to add every single day for breakfast.

Um, I typically cook mine a little bit more than he's usually does.

I think that's really the method behind scrambled eggs is you want the heat to be in the egg more than you want.

They have heat to be pushing into the pan, like right there.

It's getting a little hot, so move it over bags so we would like to have their eggs like Super.

What does not like that?

Oh, another really helpful hint from Gordon Ramsay is.

Don't put salt and pepper on your eggs until they're already cooked, especially the salt, because it makes your eggs just kind of runny and gray.

instead of more fluffy.

Okay, so that's pretty much done.

Well, it's in the pan for just a second off the heat, my sour dough.

So we've got this down to a science because I try this sour dough bread and I love it.

Zach doesn't, like, absolutely love it.

He likes this farmhouse kind from Pepperidge Farm sour dough.

But this one just seems a little bit more original.

Like it slow batch.

Anyways, I'm kind of a nerd about those things.

I just use half a piece of toast, just kind of because I really, really want toast.

But it's not like the healthiest thing in the world.

And sour dough is actually the okay option if you're gonna have it.

Plates.

D'oh, avocado.

This is hit or miss.

I usually like to keep my avocados in the fridge because they last longer, but then you'll come up when you're always surprised.

So we'll see if today is a good avocado today or not going.

Excuse me.

Hi.

So I always slice that up and then scoop it out with a fork.

I like to use a fork because it's not as, like, exact as a spoon.

If I was a scoop it out with a spoon.

Then it would get a lot more of, like the ridge, like, close to the skin.

And I just don't like that part.

That's one thing about having an older kitchen is that it has its own quirks, and I just love it so much.

The last question I had was a little bit more modern.

It was still kind of like, maybe not up to date.

But I actually quite prefer having the open shelving and, like not having everything just even just right.

But anyways, I just really liketo have kind of an older kitchen, older appliances, something a little bit with character.

It's been really nice, and I just love this kitchen in particular because of all the windows I absolutely love having, ah, window above my sink.

It's just made for some really special mornings, especially because we're new to town still, and it's helped me kind of just adapt by loving little things about my house.

All right, While I wait for that, I guess I am be going on the avocado so I don't put this on my toast.

Not a real millennial.

Yes, I actually just really like honey toast.

Where have a little bit of honey and butter, which I'll get to you eventually.

And then I also gives that a little bit of avocado on his toast.

I'm gonna need Manny's.

Okay?

Minis for Zach Sandwich.

It's pretty much the same as avocado, just with more calories.

And then I want to use the rest of my butter for mine, about calories on and the honey.

So I think we're just already.

It's just a couple more things now.

I cannot myself pepper to my pan.

And while we're waiting on toast, I want to get my multi vitamins out.

I talked about my favorites video bit, so I used to in the morning thio evening.

But then for is that I always give him three, which is like this standard adult amount.

You know what?

I keep him in the bottle caps, so that's just kind of easier to transport.

You don't get food on on whatever back Thio toast land really avocado on would have on then the eggs.

So try to aim for like half, so we each get about one phase.

Sometimes I give him a little bit more not clean yet.

I'll deal with that later.

And there's one more thing I want to get out of the fridge, which is some watermelon.

Um, Zach and I love to have some sort of fruit with our breakfast, and this time of year has just been absolutely amazing for that.

Oh, yeah, I need to butter.

I am.

Right.

Toes had honey to it.

Yeah.

All right.

Okay, well, whatever you want weekly and that's breakfast.

So now I just wanna kind of likes up the table over there, but for now, your names, You know, I just want to finish up the chai spelling guys.

It was one thing with being a breeze.

I definitely still spilled a definitely still messy, but it did teach me to be a little bit less clumsy.

Believe so.

Life scale.

If you ever want to learn how to not spill things and deal with 200 degree beverages.

All right, so let's eat, huh?