What I Eat in a Day #27 (Vegan/Plant-based) | JessBeautician



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What I Eat in a Day #27 (Vegan/Plant-based) | JessBeautician
KITCHENWARE: Chopping board: http://bit.ly/2FbwRLN
Kettle: http://bit.ly/2I2qbRI
Magimix Vision toaster: http://bit.ly/2GSWmSz
Magimix food processor: http://bit.ly/2sY6GXp
Vitamix blender: http://bit.ly/2F4Dpir
Pancake pan: http://bit.ly/2HTWPUW
Small pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
Measuring cups: http://amzn.to/2tIfqB2Measuring spoons: http://amzn.to/2IlCQzv
Garlic rocker: http://bit.ly/2pusyo8
Masher: http://bit.ly/2FJ1Cen
Tongs: http://bit.ly/2F9KajN
Lemon squeezer: http://bit.ly/2FVGtyM
Glass bowl: http://bit.ly/2pzOLRU
White bowls: http://bit.ly/2FjiqZfBowls: http://bit.ly/2F8YR6G
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Tall glasses: http://shopstyle.it/l/Bq5d
Short glasses: http://bit.ly/2FtsHQ5
KeepCup: http://bit.ly/2H1VU4a
Herb pots: http://bit.ly/2FADVoz
Storage jars: http://bit.ly/2FmYX9W

BREAKFAST – BANANA & COCONUT YOGHURT OVERNIGHT OATS WITH BLUEBERRY COMPOTE:
1 banana
1/2 cup coconut yoghurt
1/2 cup coconut milk
1/4 tsp vanilla powder or cinnamon
Pinch salt
1/2 cup rolled oats
1/2 cup blueberries, defrosted from frozen with 1 tbsp maple syrup
Make this the night before by mashing the banana in a bowl, then add in the coconut yoghurt, coconut milk, vanilla powder and salt. Mix that together well, then add in the oats and mix it through again. Transfer that over to a bowl and place it in the fridge overnight. In the morning, stir the maple syrup into the blueberries and microwave for one minute, then add that on top.

SNACK – CHEESE & ONION KALE CHIPS:
4 cups kale, washed and de-stemmed
1 tsp olive oil
1 tsp onion granules
1 tbsp nutritional yeast http://amzn.to/2G3BJTm
Salt & pepper
Pre-heat the oven to 100 degrees celsius. Add the kale to a bowl and with the olive oil, then massage that in well with your hands before then adding in the onion granules, nutritional yeast, salt and pepper. Massage the seasonings in well and then spread those out across 2 lined baking shelves, the key is to not let the pieces of kale touch because they’ll stay soggy. Place in the oven to bake for around 15 minutes. After 15 minutes, remove and leave to cool.

LUNCH – KALE CEASER SALAD
1 head romaine lettuce
Nutritional yeast: http://amzn.to/2G3BJTm

GARLIC & HERB CRUNCHY CHICKPEA CROUTONS
1 can chickpeas
1 tsp olive oil
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
Salt & pepper
Drain and dry the chickpeas on a tea-towel, then add them to a bowl with the olive oil. Shuffle to coat them well, then add in the garlic powder, dried herbs, salt and black pepper. Shuffle to coat again then tip them out into an oven-proof dish, spread them out evenly then place them in the oven at 100 degrees celsius to bake for 45 minutes. Remove and leave to cool.

CAESAR DRESSING
1/2 cup hemp seeds: http://amzn.to/2ptjq3U
1/3 cup filtered water
3 tablespoons nutritional yeast: http://amzn.to/2G3BJTm
Juice 1/2 lemon
1 tsp olive oil
1 tsp Worcester sauce: http://amzn.to/2IKxYnW
1 clove garlic, minced
Salt & pepper
Add all of the ingredients together in the above order into a blender and blend until smooth.

Cashew Caesar Dressing: http://bit.ly/2HVCte4

BREAD CROUTONS
2 slices bread
1 tbsp olive oil
1 tsp dried thyme
Slice the bread into cubes, then heat the oil in a pan and add the bread in. Sprinkle over the dried thyme and give them a good shuffle, then leave them to crisp up, around 8-10 minutes, turning continuously.

Make the chickpea croutons, dressing and bread croutons. Slice up of romaine lettuce, add that to a mixing bowl then pour in a good amount of the hemp-causer dressing, give it a good mix then serve with the Garlic and Herb Chickpea Croutons, Bread Croutons and drizzle on some more of the dressing, if required, and sprinkle on a little nutritional yeast.

SNACK – Hot Oatly Chocolate Milk: http://bit.ly/2FD4p5P – Biona Maple Syrup waffle: http://amzn.to/2oNsm34

DINNER – SUN-DRIED TOMATO, ARTICHOKE & SPINACH SPAGHETTI:
(Coming on my blog soon!)

Roast Vegetable Spaghetti: http://bit.ly/2ptPgg6

DESSERT – CHOCOLATE & HAZELNUT SPREAD STRAWBERRIES:
Strawberries
Mr Organic Dairy Free Chocolate and Hazelnut Spread: http://bit.ly/2GeLyS0
Chopped hazelnuts
Remove the strawberry tops then carefully carve out a little dip in each strawberry – don’t waste these, throw them in a smoothie! – Stuff each strawberry with the Mr Organic Dairy Free Chocolate and Hazelnut Spread and sprinkle with chopped hazelnuts.

I’M WEARING:
T-shirt: http://bit.ly/2p9w471
Long sleeve top: http://bit.ly/2pugDr0
Bracelet: http://bit.ly/2FMIpIT
Nails: http://bit.ly/2DorZ4j
Tan: http://bit.ly/2DjSqrL

Disclaimer: This video is not sponsored. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.

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