healthy dinner recipes

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The Broccoli + Noodles Recipe I Can Eat All Month Long!

The Broccoli + Noodles Recipe I Can Eat All Month Long!

FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE A QUICK BROCCOLI + TOFU BOWL RECIPE TODAY!

LAY HO MA (how’s it going in Cantonese)! This simple recipe is deliciously savoury and is surely a crowd pleaser. Join me in this episode and learn how to make an easy broccoli and tofu noodles recipe to enjoy tonight!

Ingredients:
120g vermicelli
2 pieces garlic
small piece ginger
60g broccoli
30g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
splash of toasted sesame oil
1 tsp cane sugar
1 tbsp plantbased oyster sauce
1/2 tsp potato starch
1 tbsp water
1+1 tsp avocado oil
1 tsp white sesame seeds
drizzle of chili oil (https://youtu.be/IkBWsfsEVkM)

Directions:
1. Boil a kettle of water for the noodles. Pour the hot water onto the vermicelli and let it soak for 1-2min. Gently loosen the noodles with chopsticks, then strain out the water
2. Thinly slice the garlic and ginger. Chop the broccoli into bite sized pieces and thinly slice the smoked tofu
3. Prep stir fry sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, cane sugar, plantbased oyster sauce, potato starch, and 1 tbsp of water
4. Heat up a nonstick pan to medium heat. Add 1 tsp avocado oil followed by the broccoli and tofu. Sauté for a few minutes, then set it aside
5. Place the pan back on medium heat. Add 1 tsp avocado oil followed by the garlic and ginger. Cook for a couple of minutes
6. Add the vermicelli, broccoli, tofu, and stir fry sauce. Gently stir and fold in the noodles. Once the sauce is absorbed by the noodles, it’s done! Be careful not to overcook as vermicelli is quite thin and delicate
7. Plate the noodles, garnish with white sesame seeds, and a drizzle of chili oil

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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EASY QUNOA SALAD RECIPES ‣‣ 2 vegan meal prep ideas

(brilliant songs) – Hello, my close friends,
welcome back to my network. If you'' re new below, my name is Alyssa. Today I am sharing two
delicious quinoa salad recipes. I recognize we'' re a little bit still in winter. It'' s in fact snowing outdoors (laughs) as I'' m shooting this in Colorado. Yet I directly like having
salads all the time, and also quinoa salads in
specific are perfect for the winter season because I discover that they'' re a whole lot heartier, and you can additionally serve them
warm, so they'' re cozy also. So today I'' m gon na reveal you 2 different quinoa salad dishes. One is a pomegranate quinoa salad, and after that one is a roasted
vegetable quinoa salad with a scrumptious toasted
flavor vinaigrette. It is so flavorful. You people are mosting likely to absolutely like it. So if you wan na make either of
these recipes as we'' re going, the links are right down below this video.You can simply click those web links. They ' ll take you over to the blog site. They have every one of the directions, ingredient listings, and whatever you require to understand to make them.
I likewise desire to pause rapidly before we dive in and also urge you to subscribe if you are not yet a participant of this remarkable neighborhood right here on YouTube. It'' s super simple to subscribe. There is a red switch right listed below this video clip. It claims Subscribe, as well as that'' s all you got ta do. Just click that button. Or else, allow'' s proceed as well as get involved in today'' s dishes. So we are starting with a.
pomegranate quinoa salad, as well as we'' re gon na begin with our clothing. We'' re gon na add some gewurztraminer vinegar, in addition to some lemon juice, tahini, a little bit of fresh grated garlic. You might additionally make use of garlic powder. Red pepper flakes, salt and.
pepper right into a small bowl, and afterwards you can simply.
utilize a whisk or a spoon to whisk this entirely.
until it is smooth as well as luscious. If it thickens up way too much,.
simply add a dash of water, yet it should be thin.
sufficient that it'' s pourable.Set that apart

, and we'' ll step. on to our salad active ingredients. So we are going to include our.
quinoa into a mixing bowl, in addition to some carefully sliced up kale. We'' re additionally gon na include
in. some crispy chickpeas. These I actually just acquired at the shop, however you could also make.
some if you desired. Link down below. Some pomegranate seeds,.
as well as some walnuts. And then you can simply sprinkle.
the clothing over the salad as well as utilize a wooden spoon to blend all of it together.
till it is integrated. If you wanted to mass this up much more, you might include some avocado, or you can use another.
type of healthy protein too, leading it with barbequed.
poultry, perhaps smoked tofu, and make it more of a.
hearty meal-based salad.Either means, scrumptious, great texture, truly great balance of salty and also wonderful, and it'' s likewise actually healthy. So then for our following recipe, we'' re gon na begin by.
roasting our veggies. We'' re gon na add our vegetables onto a pan. I am using cauliflower, Brussels.
sprouts, and eco-friendly beans, but you might utilize any type of mix.
of veggies that you desire. And afterwards we'' re gon na simply. sprinkle them with some oil. I'' m using avocado oil. Sprinkle with salt and also pepper. Scrub it all together till they are sort of covered as well as layered. And pop that in a 425 level stove for regarding 30 minutes or so. While that'' s roasting, we ' re. gon na make our clothing. So we ' re gon na dry toast
some flavors because it ' s gon na actually aid. elevate the taste of them, and after that we ' re

gon na add. them right into our dressing.So the three various spices that we'' re utilizing are. whole coriander seeds, entire cumin seeds, and also whole fennel seeds. And afterwards you can just toast.
this for concerning 30 to 45 seconds till it obtains good and.
gold brown as well as fragrant. Some of the seasonings.
could even begin to pop. That'' s when you understand it'' s done. Promptly remove it from the warmth and also move it into either.
a blender, seasoning mill, or a mortar and also pestle. I do advise really the seasoning mill and also the mortar as well as pestle. That functions far better than the mixer, yet I didn'' t have
one at the. home right here in Colorado. So I included my own right into a blender or food processor, and afterwards we'' re gon na include the remainder of our clothing components,. which are olive oil, white a glass of wine vinegar, some lemon juice, salt and pepper.Pop the lid on your blender or food processor, and also you can blend it up until. it is smooth as well as velvety. Currently, if you are utilizing a mortar and also pestle or a flavor grinder, you put on'' t. need to utilize your blender. You can just blend this.
entirely in a bowl. Simply grind up your seasonings.
and also then blend it in with the remainder of the active ingredients. As soon as our baked veggies are.
done and also our clothing is done, we'' re gon na prepare the salad. You'' re just include your cooked.
quinoa right into a blending bowl. Include your baked veggies,.
along with some chickpeas.And after that I additionally did some sunflower seeds and some pumpkin seeds. and also the clothing on the top.
So I have some alternative. concepts in the blog site message if these dishes or these. active ingredients don ' t benefit you. So have a look at'the blog site. post if you wan na see what
else I suggest using. rather of these ingredients if
a few of them put on ' t work for you. Regardless, this salad is. another among those options that ' s actually great for'protein versatile. It ' s scrumptious with any kind of various other. kind of prepared protein on the top
, poultry, shrimp, steak, tofu, you name it. It also maintains really well in the refrigerator, as well as it has a truly unique, however incredibly delicious and also durable taste. (brilliant songs) And there you have it, my friends.I hope you appreciated our. quinoa salad dishes.
I recognize you individuals enjoy. healthy vegan recipes, and these 2 are best for that. They also are actually fantastic. as a dish prep choice.
You can make them ahead. You can also include your protein of selection. So they ' re one of those kind. of healthy protein flexible meals that we ' ve spoke about. previously on the channel. You can include barbequed tofu. You might add baked chickpeas. You could add chicken if you consume meat. So I truly love utilizing them as a base and also type of building a dish from there. So I wish you individuals enjoyed them. I fu did, please offer. this video clip a thumbs up
. And if you wan na make either. of these quinoa salad recipes, I have connected them currently. down in the description box. They ' re up on the blog', all set and waiting for you to attempt them. So locate those web links down below, and also wear ' t forget to. subscribe prior to you go.I would love to welcome you into this neighborhood here on YouTube. As I stated at first,. it ' s very, very very easy.
All you got ta do is faucet that red button that is right listed below this video. It says Subscribe. When you tap that button,. you ' re subscribed
, and also you ' re part of this amazing area. Thanks individuals so a lot for being right here. I truly value you. viewing today ' s video clip. And if you have'any type of other suggestions for any video clips in the future months or any type of recipes you wan na see,. allow me recognize in the remarks.
I hope you have an. incredible remainder of your day, as well as I ' ll see you in the following one'. Bye!( brilliant songs).

As found on YouTube

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Flavorful + Easy Vegan Meals! Creamy Cajun Pasta, Cauliflower Shawarma And More!

Flavorful + Easy Vegan Meals! Creamy Cajun Pasta, Cauliflower Shawarma And More!

Creamy Cajun Pasta with Sausage and Peppers, Cauliflower Shawarma Kale Salad and Maple Roasted Pears! Recipes below 👇 Click here to try Kind of Wild Wines https://www.kindofwildwines.com/shop-wild/?couponCode=NIKKI20 Code NIKKI20 for 20% off!

Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

Recipes in this video:
Creamy Cajun Pasta with Sausage and Peppers: https://nikkivegan.com/cajun-pasta-with-sausage-and-peppers/
Cauliflower Shawarma Kale Salad: https://nikkivegan.com/cauliflower-shawarma-recipe-kale-salad/

Melon baller: https://go.magik.ly/ml/1oxsm/
Baking tray: https://go.magik.ly/ml/1nqwo/
Plates: https://go.magik.ly/ml/194wo/

Maple Roasted Pears
Serves 2

2 large pears
1 tbsp melted refined coconut oil
1 tbsp maple syrup
1/8 tsp salt
1/8 tsp pepper
2-3 tbsp cashew herb cheese
4 sprigs thyme or 4 sage leaves
1/4 cup chopped pecans

Maple glaze:
1 tbsp maple syrup
1 tsp fresh lemon juice

Preheat the oven to 375. Slice the pears in half and scoop out the core. Mix the coconut oil and maple together and drizzle over the pears.

Sprinkle with salt and pepper and place the herbs on top of each pear. Bake for 10-12 minutes. Remove from the oven and discard the herbs. Then place cashew cheese in the center of each pear and sprinkle with pecans. Bake for 1 more minute.

Mix the maple and lemon juice together and drizzle over the pears. Serve warm or at room temperature and enjoy!

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✰ Recipe Blog: http://www.nikkivegan.com

B U S I N E S S I N Q U I R I E S
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F T C: this video is kindly sponsored by Kind of Wild Wines.

I hope you these flavorful vegan recipes! Let me know which one you make first!

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3 MUST TRY VEGAN DINNER RECIPES!

3 MUST TRY VEGAN DINNER RECIPES!

EASY dinner recipes with vegan wine pairings! Full dinner recipes below. Kind of Wild Wines https://bit.ly/3C4uTLZ use code NIKKI20 for 20% off!

Meatball Subs
Serves 4
3 tbsp olive oil, divided
2 medium carrots, finely diced
6 cremini mushrooms, finely diced
1/2 of a yellow onion, finely diced
3 large cloves garlic, minced
2/3 cups lentils
1/2 cup walnuts, chopped
2 tsp dried Italian herbs
1 tsp dried fennel seeds
1/2 tsp kosher salt
1/4 tsp black pepper
1.5 tsp vegan Worcestershire sauce
1/2 cup chickpea flour
1/2 tsp baking soda
5 basil leaves
For Serving
4 hoagie rolls
1.5 cups marinara sauce
1 cup vegan mozzarella
fresh basil and red pepper flakes (optional)

Directions
Preheat the oven to 375 degrees then add 2 tbsp of olive oil to a large frying pan and set to medium heat. Add the onions and carrots and cook for 5 minutes. Then add mushrooms and cook for 3-4 minutes. Add the garlic and walnuts and cook for 2-3 minutes, then remove from the heat. Add the lentils and Worcestershire sauce and mix well.
Transfer 1/3 of the mixture into a food processor with the basil leaves and remaining tbsp of olive oil. Blend + then transfer it back to the pan. Add the chickpea flour + baking soda, mix well and then form into 12 meatballs. Bake for 15 minutes. Next, warm up the marinara sauce. Coat each meatball in marinara sauce and serve on rolls with vegan mozzarella!

Chickpea Casserole
FOR THE SAUCE:
2/3 cup raw cashews
1 cup unsweetened soy milk
4 garlic cloves
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp sea salt
1 tsp light miso paste
1 tbsp nutritional yeast
1/2 tbsp lemon juice
1/2 tsp of black pepper

FOR THE FILLING
2 medium yellow potatoes
2 medium carrots
1/4 tsp salt
3 tbsp olive oil, divided
6 mushrooms
1/3 cup dry white wine
1 cup chickpeas
1/2 cup frozen peas
1/2 cup frozen corn
1 cup frozen chopped spinach
1 tsp finely chopped fresh rosemary
TOPPING:
3 cups sourdough bread cubes (1in ch cubes)
2 tbsp olive oil
salt and pepper

Start by placing the cashews in a bowl and covering them with boiling water. Set aside to soften. Preheat the oven to 400 degrees.
Dice the potatoes and carrots into small bite-sized pieces. Then transfer to a lined baking tray along with the unpeeled, whole garlic cloves. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of kosher salt. Toss to coat evenly and then spread the veggies into a single layer for even roasting.
Bake for 15 minutes or until golden brown around the edges and fork-tender in the centers. In the meantime, chop the mushrooms and set them aside. Then cut the sourdough into 1 inch cubes and set aside too.
Add the remaining 2 tbsp of olive oil to a large frying pan and set to medium-high. Once warm, add the mushrooms and let sit undisturbed for 3-4 minutes to brown. Reduce the heat to med and add the rosemary + 1/4 tsp kosher salt. Cook for another 1-2 minutes. Deglaze the pan with 1/3 cup white wine and simmer until all but 1 tbsp of liquid is evaporated.
Next add the chickpeas, frozen peas, corn, and spinach. Sauté on low heat, stirring occasionally. Cook for 3-4 minutes, then turn off the heat and set aside. Remove the veggies from the oven and set the garlic cloves to the side. Add the potatoes + carrots to the frying pan with the veggies and chickpeas.
Make the Sauce
Squeeze the now softened garlic into a blender to remove the peels. Then drain the water from the cashews and add them to a blender along with the soy milk, and the remaining sauce ingredients, and blend until the sauce is silky smooth. Pour the sauce into the frying pan over the veggies and toss well to coat. Transfer the mixture to a 9in pie dish or 9in square baking dish. Then place the sourdough bread cubes in a large mixing bowl and drizzle olive oil. Season with salt and pepper and toss to coat. Place the seasoned bread on top of the veggies and bake for 30 minutes. Rest for 10 minutes before serving.

Chik’n Tacos with Spicy Street Corn
Serves 4
2.5 cups frozen yellow corn
2 tbsp water
1/3 cup vegan mayo
1/2 cup vegan parm
1 tbsp fresh lime juice
1/2 tsp chili powder
1/2 tsp kosher salt
2 tbsp olive oil
20oz (about 2 bags) frozen vegan chicken, not breaded
1 tbsp taco seasoning
12 med. flour tortillas
2 avocados, chopped
cilantro and lime wedges for serving

Add the frozen corn and water to a large pan with a lid. Steam for 3-5 minutes or until warmed through. Drain any excess water and allow it to cool slightly. Make the sauce by combining the vegan mayo, vegan parmesan, lime juice, chili powder, and salt in a large mixing bowl. Stir to combine and then add the corn. Toss well to coat and set aside for now.
Return the pan to the stove and add the olive oil. Set to medium high heat and once warm, add the frozen vegan chicken and taco seasoning. Cook for 2-3 minutes then add the water and cook until warmed through.
To make the tacos, add vegan chicken and corn onto each tortilla. Top with avocado, cilantro and enjoy!

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What I Eat In A Day With Easy Vegan Recipes

What I Eat In A Day With Easy Vegan Recipes

What I eat in a day with easy recipes for creating nutrient dense, balanced meals! Recipes below👇 Click https://seed.com/daily-synbiotic?utm_source=nikki_vegan&utm_medium=youtube&utm_campaign=15p and use my code NIKKIV to get 15% off your first month’s supply of Seed’s DS-01™ Daily Symbiotic + Free Shipping!

#whatiatetoday #whatieatinaday #cooking

Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

Recipes in this video:
Tofu Scramble: https://nikkivegan.com/cheddar-bacon-breakfast-taquitos/
White Bean Scramble: https://www.youtube.com/watch?v=SjB3LzunXA0&t=
Vegan Whipped Feta: https://nikkivegan.com/whipped-vegan-feta/
Vegan Nacho Cheese: https://www.youtube.com/watch?v=d1NScVq61Sc
Another version of potato nachos: https://www.youtube.com/watch?v=NQ0nq9Jj4Xg

S O C I A L
✰ Instagram: https://www.instagram.com/nikkivegan
✰ Recipe Blog: http://www.nikkivegan.com

B U S I N E S S I N Q U I R I E S
nikkiveganblog@gmail.com

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F T C: this video is kindly sponsored by Seed

I hope you enjoy this what I eat in a day video! Let me know if you try any of these easy plant-based recipes!

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One Week Of Vegan DINNER Recipes! 2022

One Week Of Vegan DINNER Recipes! 2022

5 new healthy dinner recipes to give you some meal ideas for easy weeknight dinners! Recipes below 👇 Click to try Thrive Market: http://thrivemarket.com/nikkivegan and get 30% off your first order and a free gift worth up to $50!

Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

#dinnerideas #dinnerrecipes #veganrecipes

Dinner recipes in this video:
✰ Veggie Peanut Noodles: https://nikkivegan.com/veggie-peanut-noodles/
✰ Creamy Mushroom Pasta (nut-free and soy-free): https://nikkivegan.com/creamy-mushroom-pasta/ (nut-free and soy-free but not suitable for tree-nut allergies since it contains coconut)
✰ Snack Mix: https://www.youtube.com/watch?v=A8eXLiQMP6k

✰ Bistro-Style “Turkey” Wraps
Makes 1

Ingredients
1 large flour tortilla
1-2 tbsp apricot or fig jam
3 slices vegan turkey
2 slices vegan provolone cheese
arugula
pickled red onions
balsamic glaze (optional)

✰ Mediterranean Rice Bowls
Makes 2:

Ingredients

2-4 veggie burgers or vegan burger patties
1.25 cups cooked rice
3 cups arugula
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
Extra virgin olive oil, one lemon wedge, salt and pepper

Herby Yogurt Sauce
1/2 cup almond milk yogurt (plain + unsweetened)
1-2 tsp lemon juice
2 tsp extra virgin olive oil
1/2 tsp garlic granules
1 tbsp fresh parsley, chopped
plenty of salt and pepper to taste

Directions
Add the arugula, cucumbers and tomatoes to a bowl. Drizzle lightly with olive oil and a squeeze of lemon juice and add salt and pepper to taste. Toss and divide between two plates alongside the rice and veggie burgers. Top with the herby yogurt sauce and enjoy!

If you want some homemade vegan burger recipes these are my favs:
✰ Beet and Walnut Burgers: https://nikkivegan.com/beet-and-walnut-veggie-burgers/
✰ Southwestern Chickpea Burgers: https://www.youtube.com/watch?v=24qnR3ogMlw

✰ Greek Salad Pizzas
Makes 2 Small Pizzas

Ingredients
2 pita breads
4 tbsp hummus
1 Persian cucumber or 1/2 of an English cucumber, chopped
1 tomato, chopped
black olives
lemon juice (optional)
dried Italian seasoning
1/4 cup crumbled vegan feta cheese

Directions
Toast the pitas, then spread 2 tbsp of hummus on each one. Top with cucumbers, tomatoes, olives and vegan feta cheese and finish with a sprinkle of dried Italian herbs and fresh lemon juice on top.

S O C I A L
✰ Instagram: https://www.instagram.com/nikkivegan
✰ Recipe Blog: http://www.nikkivegan.com

B U S I N E S S I N Q U I R I E S
nikkiveganblog@gmail.com

M U S I C
Epidemic Sound

F T C: this video is kindly sponsored by Thrive Market

I hope you enjoy this Week of Easy Dinner Recipes video! 😊

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One Week Of Vegan DINNER Recipes! 2022

One Week Of Vegan DINNER Recipes! 2022

5 new healthy dinner recipes to give you some meal ideas for easy weeknight dinners! Recipes below 👇 Click to try Thrive Market: http://thrivemarket.com/nikkivegan and get 30% off your first order and a free gift worth up to $50!

Subscribe to my channel here ↠ https://bit.ly/2uAQgS7

#dinnerideas #dinnerrecipes #veganrecipes

Dinner recipes in this video:
✰ Veggie Peanut Noodles: https://nikkivegan.com/veggie-peanut-noodles/
✰ Creamy Mushroom Pasta (nut-free and soy-free): https://nikkivegan.com/creamy-mushroom-pasta/ (nut-free and soy-free but not suitable for tree-nut allergies since it contains coconut)
✰ Snack Mix: https://www.youtube.com/watch?v=A8eXLiQMP6k

✰ Bistro-Style “Turkey” Wraps
Makes 1

Ingredients
1 large flour tortilla
1-2 tbsp apricot or fig jam
3 slices vegan turkey
2 slices vegan provolone cheese
arugula
pickled red onions
balsamic glaze (optional)

✰ Mediterranean Rice Bowls
Makes 2:

Ingredients

2-4 veggie burgers or vegan burger patties
1.25 cups cooked rice
3 cups arugula
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
Extra virgin olive oil, one lemon wedge, salt and pepper

Herby Yogurt Sauce
1/2 cup almond milk yogurt (plain + unsweetened)
1-2 tsp lemon juice
2 tsp extra virgin olive oil
1/2 tsp garlic granules
1 tbsp fresh parsley, chopped
plenty of salt and pepper to taste

Directions
Add the arugula, cucumbers and tomatoes to a bowl. Drizzle lightly with olive oil and a squeeze of lemon juice and add salt and pepper to taste. Toss and divide between two plates alongside the rice and veggie burgers. Top with the herby yogurt sauce and enjoy!

If you want some homemade vegan burger recipes these are my favs:
✰ Beet and Walnut Burgers: https://nikkivegan.com/beet-and-walnut-veggie-burgers/
✰ Southwestern Chickpea Burgers: https://www.youtube.com/watch?v=24qnR3ogMlw

✰ Greek Salad Pizzas
Makes 2 Small Pizzas

Ingredients
2 pita breads
4 tbsp hummus
1 Persian cucumber or 1/2 of an English cucumber, chopped
1 tomato, chopped
black olives
lemon juice (optional)
dried Italian seasoning
1/4 cup crumbled vegan feta cheese

Directions
Toast the pitas, then spread 2 tbsp of hummus on each one. Top with cucumbers, tomatoes, olives and vegan feta cheese and finish with a sprinkle of dried Italian herbs and fresh lemon juice on top.

S O C I A L
✰ Instagram: https://www.instagram.com/nikkivegan
✰ Recipe Blog: http://www.nikkivegan.com

B U S I N E S S I N Q U I R I E S
nikkiveganblog@gmail.com

M U S I C
Epidemic Sound

F T C: this video is kindly sponsored by Thrive Market

I hope you enjoy this Week of Easy Dinner Recipes video! 😊

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