Meat Eater Goes VEGAN For A Week | What I Eat In A Week Ft. Julia Ayers

Welcome to what I eat in a week aka a meat eater goes VEGAN for a week!! I normally intuitive eat with a mix of animal proteins and plant based ones, so trying a vegan diet for a week was definitely a fun challenge. This video is a collaboration with Julia Ayers so check out her video to see what she ate this week!

In this video, you’ll see tons of easy, healthy & vegan recipes that are perfect if you’ve ever wanted to transition to eating plant based, or if you just want to try out new meal ideas! This video spans from Monday to Friday, although I did the challenge for a total of 7 days.

Check out Julia’s video here: https://www.youtube.com/watch?v=PWJlOZNMY6k

I hope you guys enjoy this video, and be sure to check out my channel for what I eat in a day, surfing vlogs, day in the life videos and tons of cozy recipes and morning routines now that we’re transitioning to Fall and need all the cozy autumn recipes! I also have celebrity and influencer what I eat in a days on my channel including Sanne Vloet, Linda Sun, Emma Chamberlain, and Victoria Secret models like Kendall jenner and Bella Hadid.

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RECIPES IN THE VIDEO:
Vegan Twix Bar:
1) Shortbread layer
-2/3 cup almond flour
-1 tbsp coconut oil
-2 tbsp maple syrup
Mix all ingredients, press into a small pan & bake at 350 for 15 min.
2) Date caramel layer:
-4 dates (microwave with water for 3 min)
-1/2 cup almond butter
-2 tbsp maple syrup
-2 tbsp coconut oil
Microwave the dates, then blend with the other ingredients. Smooth onto the shortbread layer after it’s done baking. Top with melted dark chocolate and freeze for a few hours until fully set.

Brownie granola:
-3 cups rolled oats
-1/3 cup cocoa powder
-1/2 cup maple syrup
-1/4 cup coconut oil
-1/2 cup almond butter
-1/2 cup walnuts
Press FIRMLY into a pan, bake at 350 for 20-25 minutes. Let cool completely then break into clusters (crunchier when refrigerated).

Julia Ayers’ Banana Bread:
-1 1/3 cup whole wheat flour
-3 bananas, mashed
-1/4 coconut oil
-1/2 cup coconut sugar
-3 tbsp plant milk of choice
-2 tsp vanila extract
-1 tsp cinnamon
-1/2 tsp salt
-1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 cup dark chocolate chips
-1/2 cup chopped walnuts
Mix all ingredients. If you’re making swirled banana bread, divide the batter in 2 and add 2 tbsp cocoa powder, 2 tbsp maple syrup and 1/2 cup chocolate chips to 1 bowl, and 1/2 cup chopped walnuts into the other. Swirl the 2 batters and bake at 350 for 40 min or until fully cooked.

Julia’s Peach Avocado Toast
-2 slices of sourdough
-1/2 large avocado
-1 large peach
-1/4 tsp salt
-pinch chilli flakes
-wedge of lemon
-balsamic glaze
-black pepper to taste
Toast your bread, open your avocado and slice your peach into 1/8-1/4 of an inch slices. Mash your avo on your bread. Add salt, chilli flakes and lemon juice. Add peaches & balsamic glaze, or you can also grill the peaches with some balsamic vinegar for added caramelization!

Ethiopian Lentils:
1/2 cup dry lentils
2-3 cups water
1 tbsp tomato paste
lots of Berbere spice
salt & pepper
2-4 tbsp coconut yogurt
Simmer the lentils with the other ingredients until tender (around 20-30 min). Serve with rice, sauteed veggies, more yogurt and lemon.

Julia’s Turmeric Latte
-1 cup plant milk of choice (unsweetened)
-1/2 cup water
-1 tsp turmeric
-1/4 tsp cinnamon
-1/2 tsp maca (optional)
-pinch of black pepper
-1 tbsp maple syrup
Add milk and water to a pot and place on low-medium heat . Once the milk is warm add the turmeric, black pepper & cinnamon, whisk together and bring to a VERY gentle boil and take off heat. In your mug add maca & maple syrup. Pour in half your mixture and use a milk frother wand to milk in the maca and maple syrup and get bubbles going. Add the rest of the milk & enjoy!

Butternut Squash Curry
1 butternut squash
1 small onion
2 carrots
1 cup peas (frozen)
4 cloves garlic
1” fresh ginger
1 tbsp coconut oil ( more if needed )
1 can coconut milk
1/2 tsp pink salt (or to taste)
1 tsp cinnamon
1 tsp cumin
1/4 tsp cayenne ( sub chilli flakes )
1/8 tsp clove
1/4 tsp turmeric
pinch fennel
Dice and peel the butternut squash & rub 1/2 tbsp coconut oil onto it. I put the spices on before baking! Bake for about 45 minutes or until completely tender. Mince garlic, ginger & onion. Heat a pot on medium heat and add 1/2 tbsp coconut oil. Once the pan is hot add the onion and carrot, cook for about 3 minutes. Then add ginger and garlic, along with a pinch of salt. Cook until onions have started to brown. Add coconut milk and spices (if you didn’t add them to the squash), stirring occasionally. Once butternut squash is cooked, mash it. Add it to the pan along with peas. Cook for about 10-15 min ( for an extra pop of green feel free to add spinach! ) Serve with rice or quinoa! I also added canned chickpeas for extra protein and texture 🙂

If you’re reading this, comment “I LOVE TWIX BARS”