plant based Archives - Page 31 of 40 - Everyday Vegan Recipes

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WHAT I EAT IN A WEEK To Feel My BEST // Vegan //

Eat to feel your best, to fuel your beautiful body & to enjoy all the flavours. YOU DESERVE IT.
ILY
xxx
Flora

Workouts I did from the amazing #pamelareif & #carolinegirvan
Instagram: @justcallmeflora https://www.instagram.com/justcallmeflora/
Tiktok: @justcallmeflora https://www.tiktok.com/@justcallmeflora
FOR COLLAB, email me at:
floraszalaiyt@gmail.com

RECIPES FROM THE VIDEO:

NICE CREAM
1 cup frozen blueberries
2 frozen bananas
¼ cup plant milk
1/3 cup coconut yoghurt
1 scoop @myprotein soy protein
1 tbsp chia seeds

AVOCADO SPREAD
1 ripe avocado
1 tsp nutritional yeast
½ tsp garlic powder
1 tsp extra virgin olive oil
½ lemon’s juice
1 tsp vegan mayo
chilli flakes
salt & pepper

MATCHA SMOOTHIE
1 banana
1 tsp matcha powder
1 tbsp peanut butter
1 glass plant milk
1 scoop @myprotein soy protein

BLENDED CREAMY OATMEAL
1 ripe banana
½ cup frozen forest fruits
1 scoop soy protein
1 tsp cinnamon
½ cup oat flour
¾ cup plant milk

PASTA BAKE
150g cashews, soak in water for 1 hour then rinse
1 tsp garlic powder
1 tsp turmeric
5 cloves garlic, minced
2 onions, minced
1 zucchini
25g fresh parsley, some to chop
1 cup lose fresh basil
Penne pasta, 250g, cook with salt and a little oil
1 cam coconut milk, 400ml
1/4 cup nutritional yeast
Salt and Popper to taste
Red lentils, 1/2 cup
1 block firm tofu, 180g, scramble with hands or fork
1 tbsp tomato paste
250g cherry tomaotes, cut in half
700g jar passata
Bread crunbs and grated vegan cheese to top (opt. But really recommend)

Cook the pasta in salty boiling water and a touch of olive oil, 2-3 min less than according to packing instructions. It should be chewy but not hard. Save a cup of pasta water before draining.
For the cashew sauce blend the cashew and coconut milk with salt, pepper, garlic powder and turmeric in a blender until smooth.
In a large pan saute the onions and garlic with olive oil. Add a tablespoon of tomato paste and the cherry tomatoes and zucchini. Add half a cup of pasta water and Saute for around for minuted on medium heat. Then once the water disappeared add the passata and lentils along with another half a cup of pasta water. Add the crumbled tofu amd basil and parsely. Simmer on low heat for 5-7 min. If necessary Add more water. Then, and the drained pasta and mix well.
Layer half of the pasta mix into a baking sheet. Pour half of the cashew sauce and a Layer of vegan cheese. Then the rest of the pasta mix and cashew sauce. Sprinkle a Layer of breadcrumbs and finally a Layer of vegan grated cheese. Bake in the oven at 180 C for 30 minutes.
Bon appetito

PESTO for the gnocchi: blend in a food processor or blender
1 loose cup of fresh basil
1 can (400ml) coconut milk, full fat
1 handful of arugola
1 can of white beans
1/2 cup cashews
1/2 cup sunflower seeds
3 tbsp extra virgin olive oil
1/4 cup nutritional yeast
1/2 lemon’s juice
salt & pepper to taste

CHICKPEA MASH:
1 can chickpea, mashed
1 ripe avocado
1 tbsp vegan mayo
1/2 lemon’s juice
salt & pepper
chilli flakes
1-2 tbsp nutritional yeast
1-2 tbsp coconut yoghurt
1 tsp dill
1 tbsp extra virgin olive oil

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Chapters:
00:00 DAY 1
05:11 DAY 2
14:05 DAY 3
18:12 DAY 4
23:09 DAY 5
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Music: I do not own any of the music in this video
Music is from EpidemicSound:
Use my link to sign up!
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#whatieatinaweek #vegan #plantbased #fullweekofeating
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TAGS
what i eat in a week, vegan, plant based, nourishing, nutritionist student , collage life, student life, 5am morning routine, workout, training, running, motivation, discipline, Pamela Reif, Justcallmeflora, Caroline Girvan, what i eat in a day, food, recipe, whole food plant based, wfpb, full day of eating, full week of eating, busy, easy recipe, protein, high protein, gym girl, that girl, winter, workout routine, build muscle, lean, diet, model diet, tik tok diet, 80/20 rule, 8020, 8020 rule, intuitive eating, intuitive movement, health, health is wealth, nice cream, smoothie, chocolate banana nice cream, pancake, that girl diet, lucky girl syndrome, project50, habits, how to build habits, fitness journey, wellness journey, wellness, intuitive eating, food freedom, Natacha oceane, fall recipe, fall girl, lucky girl syndrome, Flora, day in the life

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Two Plant-based Ice Creams: BUTTER PECAN & COFFEE ???? Is This HEALTHY?!

We are back with two more mind blowing ice cream flavors – Butter Pecan & Coffee! Are you ready to taste the most indulgent plant-based ice cream recipes you’ve ever tried? Our Häagen-Dazs style ice cream recipes are creamy, rich, and packed with amazing flavor – and the best part is, they are completely plant-based! You might be wondering how we managed to create such an incredible and luxurious ice cream using our usual whole food plant-based ingredients. The secret is the Ninja Creami Ice Cream Machine! We are not affiliated with Ninja but we had to make and share recipes using this machine because we are enjoying ice cream every night here at home! This ice cream has the rich texture and flavor of traditional Häagen-Dazs ice cream, but with none of the guilt. Whether you’re vegan or just looking for a healthier dessert option, this recipe is the perfect way to indulge without sacrificing taste or texture. So what are you waiting for? Grab a spoon and dig in!

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KEY MOMENTS
00:00 Introduction
00:38 Butter Pecan Ice Cream Prep
01:49 Pour into Container
02:03 Coffee Ice Cream Prep
02:59 Pour into Container
03:58 Spin Butter Pecan in Creami
04:28 Re-spin in Creami
04:53 Mix-in Pecans
06:01 View Results
06:18 Taste Test

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#plantbasedcooking #vegan #veganrecipes #govegan

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Woman Has Stroke On Carnivore Diet | Re: FiftyPlusBeauty

Beth AKA YouTuber FiftyPlusBeauty had doubts about her carnivore diet after her stroke but has decided to double down and stay carnivore after seeing a presentation by a carnivore cardiologist Dr. Ali.
– Links and Sources –
Support Me Here: https://www.patreon.com/micthevegan
My Cookbook: https://micthevegan.com/product/mics-whole-vegan-cookbook/

@micthevegan

https://www.facebook.com/micthevegan
https://www.instagram.com/micthevegan – @micthevegan
Vegan Bootcamp: https://vbcamp.org/Micthevegan
TIY Tiny House Channel: https://www.youtube.com/channel/UCYhthOBh4_459pAge62at8g
My New Newsletter Sign-Up:
https://mailchi.mp/2785ad113ff7/micthevegan-emails

Atherosclerosis by LDL Chart Study:
https://pubmed.ncbi.nlm.nih.gov/29241485/

Cardiologist Nutrition Training:
https://pubmed.ncbi.nlm.nih.gov/28752276/

Low Carb Mortality Meta-Analysis 1:
https://www.ncbi.nlm.nih.gov/pubmed/23372809

Low Carb Mortality Meta-Analysis 2:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3555979/

Low Carb Mortality Middle Age Mortality:
https://pubmed.ncbi.nlm.nih.gov/37132226/

LDL Causal to Atherosclerosis – European Society Cardiology:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4986030/

COVID Low Carb vs Plant-Based:
https://nutrition.bmj.com/content/4/1/257

How High LDL Leads to Inflammation:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6527110/pdf/nihms-1008391.pdf

Infections Induce LDL Oxidation:
https://www.ahajournals.org/doi/10.1161/01.ATV.20.6.1536

Diabetes Tends to Raise LDL and Stroke Risk:
https://www.heart.org/en/health-topics/diabetes/diabetes-complications-and-risks/cholesterol-abnormalities–diabetes

Low LDL Mortality Reverse Causation:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5908176/

Mendelian LDL and Lifespan:
https://academic.oup.com/ije/article/44/2/604/753171

Mendelian LDL and Stroke Study: https://www.ahajournals.org/doi/10.1161/STROKEAHA.117.019653

Meat Higher Stroke Meta Analysis 1:
https://pubmed.ncbi.nlm.nih.gov/26935118/

Meat Higher Stroke Meta Analysis 2:
https://pubmed.ncbi.nlm.nih.gov/22851546/

Meat Higher Stroke Meta Analysis 3:
https://pubmed.ncbi.nlm.nih.gov/23169473/

Beef 77% of iron heme iron:
https://pubmed.ncbi.nlm.nih.gov/26433293/

Heme Iron and CVD:
https://www.sciencedirect.com/science/article/abs/pii/S0939475314002889

Heme Iron Oxidizes LDL:
https://pubmed.ncbi.nlm.nih.gov/15379761/

TMAO and Stroke Study:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147013/

A Way to Reverse CAD – Dr. Esselstyn:
https://dresselstyn.com/JFP_06307_Article1.pdf

“Stroke related to air travel is a rare occurrence, less than one in a million.”
https://www.jocn-journal.com/article/S0967-5868(16)00006-0/fulltext

Oxidative Stress Venous Thrombosis:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7139897/pdf/ijms-21-01918.pdf

Thrombosis Australia – Eat Less Animal Fat, More Plants:
https://www.pbi.org.au/healthy-diet

Beyond Meatless Study on Vegan Health:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4073139/

Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea

#carnivorediet #fiftyplusbeauty #stroke

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I Ate Like A Fitness Influencer For A Day But VEGAN! (Eating Like Growingannanas)

???? 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.

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)!

???? RAINBOW WRAP RECIPE – https://thecheaplazyvegan.com/rainbow-wrap/

Tofu Scramble Seasoning Mix Recipe – https://youtu.be/_yrmTIpvpe8
What I ate in a day videos – http://bit.ly/1VIOiIo
“Eating like someone else for a day” videos – https://bit.ly/3d4qdds

@growingannanas Youtube Channel – https://www.youtube.com/@growingannanas
Her original “what i ate in a day” video – https://www.youtube.com/shorts/z9iYMFJhgsA

???? DOWNLOAD MY EBOOKS – https://www.thecheaplazyvegan.com/shop/

???? My Weight Loss Recipes eBook – https://www.thecheaplazyvegan.com/no-more-cabbage-soup

BUSINESS INQUIRIES: hello@thecheaplazyvegan.com

MY NEW SHORTS CHANNEL – https://www.youtube.com/channel/UCS_6_6KoUGdi90UeETK2BUA/

Get my FREE Sauces Mini eBook by getting on my EMAIL LIST – https://www.thecheaplazyvegan.com/freesauces/

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TIMESTAMPS
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5:53 Lunch
9:25 Supplements & Workout!
12:50 Snack
14:35 Dinner & Dessert

CONNECT WITH ME
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#vegan #whatieatinaday #recipes

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How To Avoid Common Deficiencies On A Vegan Diet + What Foods To Eat!

Hey beautiful people! In this vid, I’m going to show you how to avoid common deficiencies found in a vegan diet and give you practical ways to close nutritional gaps and unlock the foods you NEED to know! This is especially important if you’re new to the journey, or if you have any doubts whatsoever about meeting your nutritional requirements. Let’s go!

// N E W T O/ W A N N A G O P L A N T – B A S E D ?
Get started with my “Three Game-Changers I Wish I Knew Before Going Plant-Based”
FREE: https://choosingmyhealth.com/gamechangers

// C O M I N G S O O N | My Homemade Plant-based Hair Care Products
The same products and herbal mixes that I used to help me to repair, strengthen and grow my hair will soon be available to you. Please sign-up to know when my products drop: https://www.choosingmyhealth.com/crecedor

// F E A T U R E D P R O D U C T S/ P R O D U C T S I U S E:
The links below are affiliate links for the products I use and love. When you use these links to purchase, I earn a small commission with no added cost to you. If you do purchase, thank you! I only recommend products or services I believe will add value to you. Some products mentioned in the video may be currently unavailable. If so, the closest alternative available is linked.

AMAZON
See products here: https://choosingmyhealth.com/resources
As an Amazon Associate, I earn from qualifying purchases, with no additional cost to you.
– Vitamins & Supplements
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COOKWARE & BAKEWARE
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This is a Caraway affiliate link, and I earn a small commission when you use this link to purchase your new Caraway products.

// V I D E O S Y O U ‘ L L L O V E
ANSWERS TO COMMONLY ASKED QUESTIONS VEGANS GET EVERY DAY

WHAT I WISH I KNEW BEFORE GOING PLANT BASED | Watch This Before You Go Vegan!

// R E F E R E N C E D S T U D I E S
Vitamin C and Iron Bioavailability: https://www.annualreviews.org/doi/abs/10.1146/annurev.nu.01.070181.001011
Dietary Protein and Calcium: https://pubmed.ncbi.nlm.nih.gov/19279077/
Mercury in Fish: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1241452/
Consumption of Red Meat and Cancer Incidence: https://pubmed.ncbi.nlm.nih.gov/34455534/
Ultraviolet treated mushrooms as effective as vitamin d supplement: https://www.nature.com/articles/ejcn201153

// S U B S C R I B E & F O L L O W
YouTube: https://www.youtube.com/choosingmyhealth?sub_confirmation=1
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Website: https://choosingmyhealth.com

// M E L I S S A
I’m Melissa and I teach people how to easily transition to a plant-based diet with easy, step-by-step wellness strategies that work. I’m a certified holistic nutritionist, certified health coach, and a certified personal trainer. As a chronic illness overcomer, I now use what I’ve learned to empower others to live out their God-given purpose without sickness holding them back. On this channel, I share how to go plant-based, stay on the journey, cook delicious plant-based meals, plant-based nutrition information, and tips I’ve learned along the way–home for the plant-based newbie! Join me here, and let me help you make your plant-based dream come true!

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What I Eat In A Day (Vegan) + Summer Garden Update

Make your home as cozy as a 5-star hotel and get 20% off all Brooklinen products through September 6th for their Labor Day Sale. https://bit.ly/FromMyBowl_BrooklinenAug23

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IN THIS VIDEO
• Similar-ish Green Bean recipe: https://www.mygreekdish.com/recipe/greek-green-beans-recipe-fasolakia-giaxni/
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Here’s The Difference Between A Vegan And Plant-Based Diet ????????????

Not sure if you should go vegan, plant-based or whole food plant based? I break down the difference between the three of them in this vid.

Vegan Vs. Plant-Based vs. Whole Food Plant Based | So…what’s the difference?

More nutrition, recipes, and inspiration for the plant-based newbie: https://choosingmyhealth.com/gamechangers

// F O L L O W
YouTube: https://www.youtube.com/choosingmyhealth?sub_confirmation=1
Instagram: https://instagram.com/choosingmyhealth
TikTok: https://tiktok.com/@choosingmyhealth

#vegan #wholefoodplantbased #plantbased

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I Cooked An Entire Meal For My Non-vegan Mother In Law #vegan #cookingvlog #recipe

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

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Braised Greens And Beans And Booknerd Becomes An Author! #recipe #food #toast

Watch the full interview with my lit agent:

Have you ever wanted to write a book? Get a book published? Tell your story to more than you diary? This was the secret dream I had when Charlie asked me “Do you want to write a book?” This week on Are You Ready, I sat down with my lit agent, Charlie Brotherstone, and asked him all the questions that many would-be authors are curious about:

How do I get noticed by a lit agent?
What goes into the perfect book proposal?
What kind of offer can a first time author expect?

But more important than all of that has been Charlie’s partnership. He’s been a mentor, protector, and even a therapist, at times, and through it all, my Agent.
.
For this toast,

2 pieces of good bread
2 tbsp EVOO
3 cloves garlic, minced
4 cups chopped leafy greens (I used kale and dandelion)
1 tbsp doenjang
1 cup lupino beans
4 cups vegetable broth
lemon zest
black pepper

I toasted up some really good bread and then braised some greens (kale and dandelion) with garlic, doenjang, lupini beans, and vegetable broth for about 40 minutes. I finished the braised greens with a bit of lemon zest at the very end, before scooping some over my toast with a zap of black pepper and a little EVOO. It was PERFECT with an icy cold beverage and my book (Being & Nothingness).

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes

CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes

???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.

▶️ RECIPE INGREDIENTS:

✅ ???? BAKING DISH: 9 X13 inches

2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)

???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) – Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) – Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) – cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic – Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)

???? Garnish:
2 Tablespoon / 6g Parsley – finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste

▶️ METHOD:

Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.

✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.

Back to the mixing bowl with the zucchini and potato slices – add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.

PRE-HEAT THE OVEN TO 400 F.

Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.

???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.

At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.

Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.

▶️ IMPORTANT TIPS:

???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables

???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES

???? Every oven is different so adjust the baking time accordingly

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Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator

Here you will find easy & 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, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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