Claudia Sulewski What I Eat in a Day

Cut carbs with the keto diet!

Intermittent fasting is the only way to be healthy.

Eat every 3 hours so you don’t gain weight.

There are a million different definitions of a “healthy diet” — and rightfully so! Health looks different for everyone depending on goals, biological needs, time, and even factors like socio-economic status.

Health, just like clothing and fingernail trends, also goes through fads. The Atkins diet (similar to keto) was popular in the early 2000s, then was replaced by high-carb thinkers, and then has again been replaced by the paleo and keto movement. These fads make it hard to figure out what’s true versus what’s popular. It becomes challenging and stressful to do something simple like choose a snack or pick a salad dressing.

Claudia Sulewski is no stranger to the difficulties that come with pursuing a healthy lifestyle. She dealt with fluctuating weight, fad diets, body negativity, and over-exercising, all of which she talks about at length in her How I Lost Weight & My Body Confidence Journey video.

But for Claudia, “Nothing ever stuck because it was unattainable, or I started for the wrong reasons.”

Claudia touches on what many of us know is necessary, but aren’t very good at: Balance.

Holistic, true health takes into account the fact that a well-rounded lifestyle centers around balance. Balancing your salads with a good burger, early morning workouts with a good night of sleep. Your yin with your yang, so to speak.

This new appreciation of balance shows in Claudia’s What I Eat in a Day video. The most important part of Claudia’s meals? She’s eating food she actually enjoys, and she’s doing it in community with other people (her favorite person, Finneas, [heart eyes, we love him too]).

As an added bonus, all of her meals are vegan, and can be made in under 30 minutes!

So enjoy eating what you make! As Claudia says: “Every body is different and should be embraced.” Full tummies very much included.

Breakfast: Quick and Easy Matcha Pancakes


1 cup flour
1.5 T baking powder
1.5 T matcha (sub cinnamon, cacao, or normal flour)
1/6 cup sugar
Pinch of salt
1 1/8 cup milk (your choice! Cow, nut, oat)

  1. Mix all dry ingredients in a bowl.
  2. Add the milk and mix with a whisk until fully combined. Don’t mix too much.
  3. Put pan on medium-high heat. Add oil of your choice. (We like ghee and coconut oil.)
  4. Scoop ~¼ cup batter into pan. Wait until bubbles form on top, then flip.
  5. Top with berries of your choice (Claudia uses blueberries and strawberries) and a drizzle of maple syrup.

Snack: Apples & PB with Vanilla Granola


1 honey crisp apple (sliced the way you like it)

Peanut butter (check the ingredients! Get the natural kind with no added oil, sugar, or salt)

Granola (Claudia uses a the gluten free sprouted vanilla chia granola from One Degree Organic Foods)

  1. Cut up your apple.
  2. Sprinkle the granola on top of the peanut butter.
  3. Dip apple into peanut butter, and enjoy!

Lunch: Protein-Packed Vegan Caesar Salad


2-3 T olive oil
1 package Plant-based chicken (Claudia uses Daring’s lemon & herb)
1 head Romaine lettuce
Cesar dressing (Claudia uses Chef Hak’s caesar dressing)
365 seasoned croutons from Whole Foods (crushed with a spoon)
365 Plant based parmesan cheese from Whole Foods

  1. Drizzle olive oil in a medium frying pan and turn to medium heat.
  2. Pan fry plant-based chicken in olive oil until fully warmed and golden brown.
  3. Wash and dry 1 head of romaine lettuce.
  4. Roughly chop lettuce and put in a large bowl.
  5. THIS IS CLAUDIA’S MOST IMPORTANT STEP! Crush unopened bag of croutons until all croutons are broken (this makes them easier to eat).
  6. Drizzle romaine with salad dressing. Add croutons and sprinkle with parmesan cheese.
  7. Plate it and enjoy!

Claudia pairs her salad with her favorite Mayawell healthy prebiotic soda. Claudia likes the Pear Lime with Green Tea, and Finneas prefers the Pineapple Mango with Tumeric.

Dinner: Black Bean Burgers and Sweet Potato French Fries


1 large sweet potato
2-3 T olive oil
2 tsp Salt
1 tsp pepper
1 tsp onion powder
2 tsp garlic salt

Burger Topping
4 oz mushrooms
½ red onion, sliced
1 tsp fajita seasoning

Burger Patties
1 can black beans
½ red onion, diced
1 clove garlic, minced
2 T flour
1 tsp fajita seasoning
2-3 T olive oil for frying

Garlic Aioli
1 clove garlic, minced
½ cup mayo
1 tsp salt

4 vegan brioche buns (like these!)

  1. Peel your sweet potato and cut into ½ inch slices. Place in medium bowl.
  2. Drizzle sweet potato slices with a light coating of olive oil and season generously with salt, pepper, onion powder, and garlic salt.
  3. Add seasoned potato slices to your air fryer and cook at 400 degrees for about 10 minutes, stirring halfway through.
  4. If you don’t have an air fryer, line a baking sheet with tin foil. Cook uncovered in the oven for about 20 minutes at 400 degrees, until soft all the way through.
  5. For the burger topping, slice mushrooms and ½ of a purple onion.
  6. Add 2-3 T olive oil to a pan on medium heat.
  7. Sauté the mushrooms and ½ red onion with 1 tsp fajita seasoning, cooking until soft. Set aside.
  8. Start on your burger patties. In a medium bowl, mash 1 can of black beans (Claudia uses her hands to mash, but you can also use a potato masher).
  9. Add the minced onion, garlic, 2 T flour, and 1 tsp fajita seasoning until well combined.
  10. Form 4 rounded patties.
  11. Add 2-3 T olive oil to a medium pan and set to medium heat. Cook about 5 minutes per side (more if you like them more crispy). Once cooked, add cheese to each patty and cover for 1 minute to ensure the cheese melts.
  12. For the garlic aioli, mix ½ cup mayo (we like Primal Kitchen) with 1 tsp salt and 1 clove of minced garlic.
  13. Lightly toast your buns and assemble! Put your garlic mayo on the bun, add the patties, and top with the sautéed onion and mushroom.
  14. Add ketchup liberally (like Claudia).

Extra tip: dip your sweet potato fries in your extra garlic mayo. It is [chef’s kiss].