Hello everyone & welcome to another video!
Another what I eat in a week. Use this as inspiration and not as a guide on how or what to eat.
xx
My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.
Prep:
cashew crema by @alexafuelednaturally (
Here’s a pickled onion recipe for you (feel free to use more crushed spices, just as I did):
M O N D A Y
breakfast: spirulina smoothie bowl (find the recipe in this video: …)
lunch: bread with homemade beetroot hummus & veggies
Dinner: leftover vegetable korma with basmati rice
T U E S D A Y:
breakfast: protein yogurt bowl with berries, granola & cacao nibs (mix around 100-200g of soy yogurt with one spoon of chocolate protein powder & one teaspoon of cacao powder)
lunch: roasted cauliflower & chickpea salad with bread
diner: Peanut pad thai with rice noodles (I used this recipe and can 100% recommend:
W E D N E S D A Y:
breakfast: oatmeal with berries, passion fruit, almond butter & pumpkin seeds
my current oatmeal recipe:
1/2 cup of oats (or however many you want)
1 tbsp vanilla protein powder
1/3 banana (or more, depends on your desired sweetness)
1 tsp cinnamon
1 tsp of ground flax seeds, psyllium husk seed & chia seeds
1 cup water
splash of oat milk
lunch: soft tacos with soy granules, corn salsa, mashed avocado, pickled onion & cashew crema
recipe for the corn tortillas by @alexafuelednaturally on instagram:
dinner: cauliflower tahini soup with roasted chickpeas
recipe: Sautee some onion & garlic in some olive oil. Add your roasted cauliflower + the leaves once they become translucent. Season with salt, pepper & cumin if you like. Deglaze with some vegetable stock (1 cup). Add 1/4 cup of tahini, then blend everything with a hand blender. Add juice of one lemon and 1 tbsp of sugar/ maple syrup if you don’t enjoy a slightly “bitter” taste. Serve with some roasted chickpeas & sumac.
T H U R S D A Y:
breakfast: my vegan pancakes (find the recipe & instructions in this video:
lunch: Chili with cornbread an toppings
cornbread recipe by @Rainbow Plant Life :
chili recipe also inspired by @Rainbow Plant Life (not the exact recipe):
F R I D A Y:
breakfast: more pancakes (
lunch: more chili, this time with vegan cheese
dinner: big leftover bowl to clean out the fridge
music:
by the gorgeous Alyssa Dann: &
And the amazing Emma with wild (lou reed)