high protein vegan
What I Eat As A VEGAN Athlete | High-Protein Meals
What I Eat As A VEGAN Athlete | High-Protein Meals
Join me for a full day of eating as a vegan athlete focused on high-protein meals to support strength and endurance! In this video, I share how my training is evolving from bodybuilding to performance-focused fitness, along with my favorite meals and snacks to stay on track. You’ll also get practical tips on sticking to your diet for good while building strength and crushing your goals.
Photo Credit: https://www.instagram.com/justin_keanu/
🌱💪 #vegan #veganathlete
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THIS IS WHAT I EAT AS A VEGAN #food
THIS IS WHAT I EAT AS A VEGAN #food
WHAT I EAT IN A DAY 🌿 Everyone’s always asking how I stay energized and glowing while being vegan, so here’s the inside scoop on how I keep my body thriving, support my liver, and keep my hormones healthy with every plant-based meal!
🍋 Water with Fresh Lemon Juice: Hydration game strong. Lemon water kicks off my day by flushing out toxins and giving my liver the love it needs to keep everything in check.
🥬 Fresh Organic Celery Juice: The ultimate cleanse. Celery juice is all about reducing inflammation, balancing pH, and giving my liver that extra support to stay sharp.
🫐 Heavy Metal Detox Smoothie with Dr. Sebi’s Cell Food: This smoothie is next-level. It’s packed with ingredients that pull heavy metals out of my system and @drsebiscellfood goodness that keeps my hormones balanced and my body free from all the toxic junk we pick up in daily life.
🫘 Large High Protein Plant-Based Meal: Protein power! I load up on plant-based goodness, full of legumes, veggies, and grains. It’s not just for fuel, it’s how I keep my hormones balanced and my liver doing its thing.
🍉 Fresh Seeded Watermelon: Nature’s candy. It’s super hydrating and loaded with antioxidants to keep inflammation down and my body feeling fresh.
🍟 French Fries: Because balance, right? Sometimes you just need to treat yourself, and fries do the job. No shame in it.
💦 Lots of Water: Hydration is key to everything! I keep the water flowing all day to help my liver detox, my skin glow, and my energy stay on point.
What I eat isn’t just about staying full, it’s about creating a lifestyle that supports my overall well-being. Staying on top of my health goals can feel like a challenge, but with @drsebiscellfood and these simple, nourishing meals, it all becomes second nature. 💪🏽 Eating intentionally is my way of honoring my body and giving it what it needs to thrive, heal, and function at its best! 🎵 @onegreatvegan
#vegan #whatieatinaday #plantbased #healthy #recipe #celeryjuice #smoothie #highprotein #veganfood #veganrecipes #recipes #whatieat
THIS IS WHAT I EAT AS A VEGAN #food
THIS IS WHAT I EAT AS A VEGAN #food
WHAT I EAT IN A DAY 🌿 Everyone’s always asking how I stay energized and glowing while being vegan, so here’s the inside scoop on how I keep my body thriving, support my liver, and keep my hormones healthy with every plant-based meal!
🍋 Water with Fresh Lemon Juice: Hydration game strong. Lemon water kicks off my day by flushing out toxins and giving my liver the love it needs to keep everything in check.
🥬 Fresh Organic Celery Juice: The ultimate cleanse. Celery juice is all about reducing inflammation, balancing pH, and giving my liver that extra support to stay sharp.
🫐 Heavy Metal Detox Smoothie with Dr. Sebi’s Cell Food: This smoothie is next-level. It’s packed with ingredients that pull heavy metals out of my system and @drsebiscellfood goodness that keeps my hormones balanced and my body free from all the toxic junk we pick up in daily life.
🫘 Large High Protein Plant-Based Meal: Protein power! I load up on plant-based goodness, full of legumes, veggies, and grains. It’s not just for fuel, it’s how I keep my hormones balanced and my liver doing its thing.
🍉 Fresh Seeded Watermelon: Nature’s candy. It’s super hydrating and loaded with antioxidants to keep inflammation down and my body feeling fresh.
🍟 French Fries: Because balance, right? Sometimes you just need to treat yourself, and fries do the job. No shame in it.
💦 Lots of Water: Hydration is key to everything! I keep the water flowing all day to help my liver detox, my skin glow, and my energy stay on point.
What I eat isn’t just about staying full, it’s about creating a lifestyle that supports my overall well-being. Staying on top of my health goals can feel like a challenge, but with @drsebiscellfood and these simple, nourishing meals, it all becomes second nature. 💪🏽 Eating intentionally is my way of honoring my body and giving it what it needs to thrive, heal, and function at its best! 🎵 @onegreatvegan
#vegan #whatieatinaday #plantbased #healthy #recipe #celeryjuice #smoothie #highprotein #veganfood #veganrecipes #recipes #whatieat
I HAD THE BEST TIME IN LA! Adventures, Vegan Eats, & Workouts 🌱
I HAD THE BEST TIME IN LA! Adventures, Vegan Eats, & Workouts 🌱
I went to LA for the weekend and had the best time. Good food, hard workouts, riding electric scooters and making memories! Hang out with me and the Vedge team and see what we got up to!
USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/SimnettNutrition
MY NEW EBOOK EASY VEGAN COMFORT MEALS 🍍
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FREE EASY VEGAN MEAL PLANNER 📝
MY SOCIALS
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ALL MY FRIENDS INSTAGRAMS
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Nimai Delgado: https://instagram.com/nimai_delgado
Bianca Taylor: https://instagram.com/biancataylorm
Chris Moore: https://instagram.com/moore__chris
Stephanie Manzinali: https://instagram.com/that.veganbabe
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Catering – https://instagram.com/califuze
Thumbnail pic – https://instagram.com/justin_keanu
HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
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WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc
MUSIC: https://www.epidemicsound.com
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You Won’t Believe The Vegan Food In Germany! 🌱
You Won’t Believe The Vegan Food In Germany! 🌱
So much selection, so cheap & so delicious! I had no idea vegan food in Germany was like this. Join Crystal and I while we explore Nurburg, Germany.
MY LATEST EBOOK EASY VEGAN COMFORT MEALS 🍍
https://simnettnutrition.com/easy-vegan-comfort-meals/
FREE EASY VEGAN MEAL PLANNER 📝
https://simnettnutrition.com/easy-vegan-meal-planner/
SIMNETT NUTRITION MERCH 👕
https://simnettnutrition.com/shop/
USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/SimnettNutrition
SOCIALS
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WANT TO SEND ME SOMETHING TO TRY?
Derek Simnett
PO Box 413 Parksville
Parksville, BC, Canada V9P2G5
HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
https://www.amazon.com/shop/simnettnutrition
WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc
MUSIC: https://www.epidemicsound.com
https://www.soundstripe.com
#veganfood #recipe #cooking
Herb & Chickpea Pasta Salad Recipe | Easy Vegetarian And Vegan Meals
Herb & Chickpea Pasta Salad Recipe | Easy Vegetarian And Vegan Meals
Herb & Chickpea Pasta Salad Recipe | Easy Vegetarian and Vegan Meals | Salad Recipes. A healthy chickpea pasta salad recipe perfect for easy vegetarian and vegan meals. A high protein and nutrient rich chickpea salad / pasta salad made with chickpeas for a healthy vegetarian meal. This delicious summer pasta salad is loaded with greens and is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy salad recipe with homemade salad dressing / easy vegetarian pasta recipe / chickpea salad recipe to add to your plant based lunch or dinner menu. This is one of the best pasta salad I have made. Healthy vegetarian pasta salad for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.
💬 Let me know if you enjoyed my healthy vegan chickpea pasta recipe. Is there another pasta recipe you’d like to see me prepare?
▶️ CHICKPEA PASTA SALAD INGREDIENTS: (3 servings)
👉 To cook pasta:
140g / 1 cup approx. Dry Ditalini Pasta
4 to 5 cups Water
Generous amount of salt (I have added 1 teaspoon of pink Himalayan salt which is milder than the regular salt)
2 cups / 1 can COOKED Chickpeas (Low Sodium)
100g / 3/4 cup approx. Celery – finely chopped
70g / 1/2 cup approx. / Red Onion – chopped
30g / 1/2 cup approx. / Green Onion – chopped
Salt to taste
👉 SALAD DRESSING: (ADJUST THE VINEGAR, MAPLE SYRUP AND GARLIC TO YOUR TASTE)
60g / 1 cup (firmly packed) Fresh Parsley – throughly washed
2 Garlic Cloves / 7g approx. or to taste – chopped
2 Teaspoon Dried Oregano
3 Tablespoon White Vinegar or White Wine Vinegar – or to taste
1 Tablespoon Maple Syrup or to taste
4 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
Salt to taste
1/4 Teaspoon Cayenne Pepper (Optional)
▶️ METHOD:
Drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and ALLOW IT TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED.
Generously salt a pot of boiling water and add the dry ditalini pasta. Cook the pasta as per the package instructions. Once cooked drain the pasta and rise with cold water. THEN ALLOW THE COOKED PASTA TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED, otherwise the dressing will not stick to it.
To make the Salad dressing:
Add the parsley. garlic cloves, dried oregano, white vinegar, maple syrup, olive oil, salt, black pepper, and cayenne pepper. Processing until
the mixture is
well blended
but still has
some texture to it. (just the same consistency as pesto). Set aside for later.
✅ 👉 ADJUST THE GARLIC, VINEGAR AND MAPLE SYRUP TO YOUR TASTE.
To assemble the pasta salad: To a large bowl add the cooked pasta, cooked chickpeas, salad dressing, chopped celery, red onion, green onion and mix well until each pasta is nicely coated with the dressing. Serve the pasta salad with your favourite side. This pasta salad is really good for meal/ prep because it stores well in the refrigerator for 3 to 4 days in an air tight container.
▶️ IMPORTANT TIPS:
👉 After draining the liquid from the cooked chickpeas. ALLOW IT SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED
👉 After draining the cooked pasta, rinse it with cold water. THEN ALLOW THE COOKED PASTA TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED, otherwise the dressing will not stick to it
👉 Add the salad dressing little at a time and not all at once and taste as you go, until it reaches the desired taste
👉 The chickpea pasta salad recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for 3 to 4 days (if stored well in an airtight container)
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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#chickpeas #salad #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #pasta #pastarecipe #chickpearecipe #foodimpromptu #plantbaseddiet
Buffalo Tofu Cutlets With Celery Slaw | High-Protein Vegan Recipe #shorts #veganrecipes
Buffalo Tofu Cutlets With Celery Slaw | High-Protein Vegan Recipe #shorts #veganrecipes
????️ I’ve been using these buffalo tofu cutlets in bowls, salads, and wraps recently. Satisfying, packed with protein and veg the way I like. ????
**Buffalo Tofu Ingredients:**
– 1, 16 oz super firm tofu
– 2 tbsp tamari
– 1 lemon (zest then cut in 1/2)
– 1/2 cup panko breadcrumbs
– 1/4 cup nutritional yeast
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 cup soy/almond milk
– 2 tbsp plain plant-based yogurt
– 1/3 cup all-purpose or spelt flour
– 1-2 tbsp avocado oil/spray oil for baking
– 1/2 cup buffalo sauce
– 2 tbsp maple syrup
– Kosher salt
**Celery Slaw Ingredients:**
– 6 celery stalks, thinly sliced
– 1/4 cup plain plant-based yogurt
– 2 tsp extra virgin olive oil
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 2 tbsp minced fresh dill
– 2 tbsp minced fresh parsley
**Instructions:**
1. Preheat the oven to 425F. Prepare a small baking tray by brushing with 1-2 tbsp of oil to coat the bottom.
2. Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and juice of half a lemon. Seal and gently shake to coat. Marinate at least 10 mins.
3. Set up three shallow bowls:
– In the first bowl, add the flour.
– In the second bowl, add the milk, yogurt, and a pinch of salt and whisk together until smooth.
– In the third bowl, add the breadcrumbs, nutritional yeast, lemon zest, smoked paprika, garlic powder, onion powder, and a pinch of salt, then whisk.
4. Coat each slab of marinated tofu in flour, dip into the milk mixture, then coat with the panko mix.
5. Transfer the breaded tofu to the tray, spray with a little oil, then bake for 15 mins. Flip and bake for another 5-10 mins until golden.
6. For the celery slaw, mix yogurt, oil, nutritional yeast, garlic and onion powder, juice of remaining lemon half, dill, parsley, and a pinch of salt in a bowl. Add the celery and toss to coat.
7. In another bowl, mix buffalo sauce and maple syrup. Dip the baked cutlets into the buffalo sauce to coat, then cut into strips.
8. Serve the tofu with the celery slaw however you like and enjoy!
Don’t forget to like, comment, and subscribe for more delicious recipes! #BuffaloTofu #VeganRecipes #PlantBasedCooking #cookingshorts
One Pan Baked Chickpea And Vegetable Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
One Pan Baked Chickpea And Vegetable Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes!
???? Let me know in the comments if you enjoyed my healthy vegan recipe.
▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)
✅ ???? BAKING DISH SIZE: 9 X13 inches
Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
???? Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) – Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic – Finely chopped
250g Red Onion – 2 small or 1 large red onion – cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans – Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil
???? Garnish:
1 Tablespoon / 4g Parsley – finely chopped
1 Tablespoon / 4g Fresh Dill – OPTIONAL – NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON’T LIKE IT – replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)
▶️ METHOD:
Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas.
PRE-HEAT THE OVEN TO 400 F.
For the dressing – To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.
To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL.
✅ ???? LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (???? To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked – cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes.
Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.
▶️ IMPORTANT TIPS:
✅ ???? LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
???? Every oven is different so adjust the baking time accordingly
???? To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.
Subscribe to stay up to date on the latest vegan recipes! ????
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*************
#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #onepotmeal #FoodImpromptu #plantbaseddiet
I ATE 100G PROTEIN A DAY For A Week (REALISTIC What I Ate In A WEEK As A VEGAN)
I ATE 100G PROTEIN A DAY For A Week (REALISTIC What I Ate In A WEEK As A VEGAN)
???? Get 15% off Complement Essential, my favourite multivitamin designed for plant-based eaters https://lovecomplement.com/products/complement-essential-vegan-multivitamin?aff=406 and use code CHEAPLAZYVEGAN at checkout. ♥️ 1 product purchased = 1 plant-based meal provided to a hungry child in need.
DAILY GREENS: https://lovecomplement.com/collections/shop-all/products/daily-greens?aff=406
VEGAN CHOCOLATE PROTEIN: https://lovecomplement.com/products/complement-organic-vegan-plant-based-protein-chocolate?aff=406
GUT NURTURE: https://lovecomplement.com/products/complement-gut-nurture-prebiotic-postbiotic?aff=406
The founders of Complement are long-time vegan health fanatics who wanted a one-stop solution to make sure their families were getting the nutrients they needed. Because they love Cheap Lazy Vegan, they’ve made a contribution to my work. So, with each purchase you can support your health and my mission at the same time (thank you)!
RECIPES & VIDEOS MENTIONED!
???? 100g of protein MEAL PREP video: https://youtu.be/Os7oON1jaj8?si=UWqCFmrPyKHbjzVo
???? VEGAN WHAT I ATE IN A WEEK videos: http://bit.ly/2zkvvdM
???? HIGH PROTEIN vegan recipes: http://bit.ly/2pmeBZz
★ Vegan Protein Overnight Oats Recipe: https://thecheaplazyvegan.com/vegan-protein-overnight-oats/
★ Vegan Tuna Pasta Salad Recipe: https://thecheaplazyvegan.com/vegan-tuna-pasta-salad/
★ Vegan Seafood Pasta: https://youtu.be/upi4M7LpWq4?si=fQXi5zmyUD6W6dlL
★ Tofu Buddha Bowl Recipe: https://thecheaplazyvegan.com/tofu-buddha-bowls/
★ PB2 Peanut Dressing Recipe: https://thecheaplazyvegan.com/pb2-peanut-sauce/
★ Gochujang Sesame Noodles Recipe: https://youtu.be/g-90Xx0mLxc?si=zGrqY-Y3f-nbvLmq
???? DOWNLOAD MY EBOOKS – https://www.thecheaplazyvegan.com/shop/
???? BRAND NEW “No More Cabbage Soup” Weight Loss Recipes eBook – https://www.thecheaplazyvegan.com/no-more-cabbage-soup
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BUSINESS INQUIRIES: hello@thecheaplazyvegan.com
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TIMESTAMPS:
0:00 Intro & SUPPLEMENTS
3:33 Monday (Day 1)
7:47 Tuesday (Day 2)
11:11 Wednesday (Day 3)
13:08 Thursday (Day 4)
16:28 Friday (Day 5)
19:41 Saturday (Day 6)
25:53 Sunday (Day 7)
CONNECT WITH ME
********************
★ Business inquiries ONLY: hello@thecheaplazyvegan.com
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★ Personal Instagram: @therosatron
——
PRODUCTS I USE & DISCOUNT CODES
********************
Note: These are affiliate links, meaning I will make a small commission/reward if you purchase any products using these links.
SHOP MY RECOMMENDED PRODUCTS (my amazon shop) –
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★ iHERB.com 5% instant discount on any iHerb order with code CJW878
http://www.iherb.com/iherb-brands?rcode=CJW878
——
♫ MUSIC ♫
By www.epidemicsound.com
#vegan #whatiateinaweek #highprotein
Plant Based What I Eat In A Day + My 5 AM Morning Routine | Healthy Beginner Friendly Vegan Meals
Plant Based What I Eat In A Day + My 5 AM Morning Routine | Healthy Beginner Friendly Vegan Meals
Hello Beautiful People! Welcome back to a new weekly video. This week I am sharing a “What I Eat In a Day,” my 5am morning routine, and a couple other moments throughout my day. These vegan meal recipes but can also be vegetarian friendly.
I mentioned this a while ago but I recently started prioritizing protein in my diet. Based on my calculations, I was able to get 100+ grams of protein this day which I am very proud of. I hope you enjoy this video!
Links:
Subscribe: http://bit.ly/3ZVMn7f
Digital cookbook: https://bit.ly/47j5egV
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My recipes: http://bit.ly/3YCsPnE
Tiktok: http://bit.ly/3ZCaxEk
Links to everything in this video: https://shopmy.us/collections/299217
00:00 Intro
01:15 5 AM morning routine (Faith Chat, Workout)
07:28 The Start of ‘What I ate In A Day’
07:46 Pre-breakfast
08:05 Breakfast tacos
09:53 Mushroom Coffee
12:22 Gochujang Tofu & Cucumber Salad
14:44 Bean Soup
18:10 Nighttime Activity
Breakfast Tacos:
Tortilla shells
Tofu Scramble (https://youtu.be/UqGFJ_UsJ_8)
Black Beans cooked in taco seasoning
Sauerkraut
Dairy-free plain yogurt
Agave Sriracha
Avocado
Cucumber & Edamame Salad:
2 mini cucumbers sliced
1/2 cup of edamame
1/2 tbsp mirin
1-2 tbsp of chili crunch
salt to taste
Gojuchang Tofu:
1-2 servings of Soy-free tofu. Crumble and drizzle with olive oil. Bake on 390 degrees for about 20-30 mins
1 tbsp coconut aminos
1/2 tbsp rice vinegar
1/2 – 1 tbsp maple syrup
1 tbsp gochujang paste
1 garlic clove, grated
Pinch of red pepper flakes
White pepper
Ground Ginger
White & Red Bean Soup:
1 cup dried great northern beans, soaked overnight
1/5 cup dried red kidney beans, soaked overnight
1 onion sliced or diced
1 large shallot, sliced
1 leek, cleaned well and sliced
3 garlic cloves minced
1/2 of a lemon
2 tbsp of olive oil
Fresh thyme
Fresh sage
Fresh rosemary
2 cups of broth
2 cups of water
2 tbsp red miso pasta
Black pepper to taste
Leafy greens
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15% discount off Ryze Mushroom Coffee using code “SWEETGREENS15” https://bit.ly/3NejbDK
Up to 20% off the cookware that I use: https://bit.ly/40yAl5o
Some of the links above are affiliate links meaning if you purchase using the link, I get paid 🙂
Contact: info@sweetgreensvegan.com
