What I eat in a day 🤍 1. Celtic sea salt + lemon water - for hydration 2. Dates or oatmeal in the morning 3. Coffee + almond milk and Manuka honey 4. Egg tacos with cherry tomatoes + cucumber - or an egg white omlette 5. Supps -   creatine from @Bloom Nutrition - for muscle growth + recovery + brain function Molecular hydrogen tablets + electrolyte packet - hydration vitamin d3 + zinc, probiotic, omega 3 fish oil - for skin and gut L theanine and ashwagandha - for focus and calm 6. Fruit smoothie (strawberries, blackberries, blueberries, banana, almond milk, dates, and vanilla plant protein) 1. Turkey soup  recipe for soup : Ingredients * 2 tbsp olive oil * 1 small onion, diced (optional but recommended for flavor) * 2–3 garlic cloves, minced * 2 medium carrots, peeled and chopped * 1 red bell pepper, chopped * 1½–2 cups cooked turkey, shredded (or rotisserie chicken) * 1 can (15 oz) pinto beans, drained and rinsed * 4 cups turkey broth (or chicken broth) * ¼ cup leftover turkey gravy (optional but adds richness) * 1 tsp dried oregano * Salt & black pepper, to taste * Handful of chopped fresh parsley, for garnish Directions 1. Sauté the veggies: * In a large pot, heat olive oil over medium heat. * Add onion (if using), garlic, carrots, and red bell pepper. * Sauté for 5–7 minutes until softened and fragrant. 2. Add turkey and beans: * Stir in the shredded turkey and pinto beans. * Cook for 2–3 minutes to let the flavors combine. 3. Pour in liquids: * Add turkey broth and turkey gravy (if using). * Stir in oregano, salt, pepper, and any optional spices. * Bring to a gentle boil, then reduce to a simmer. 4. Simmer: * Let it simmer uncovered for about 20–25 minutes, until the carrots are tender and the soup thickens slightly. 5. Finish and serve: * Stir in fresh chopped parsley. * Taste and adjust seasoning if needed. 8. End the night with magnesium glycinate for calm and recovery #bloompartner - @leanadeeb