protein
WHAT I EAT IN A WEEK To Feel My BEST // Vegan //
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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.
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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!
https://share.epidemicsound.com/ayz50f
#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
A Week Of Lunches (Vegan) | JessBeautician
A Week Of Lunches (Vegan) | JessBeautician
Insta: @jessbeautician
Written recipes: http://www.jessicabeautician.co.uk
KITCHENWARE:
Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Mugs: https://bit.ly/3O1JiOJ*
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Stasher bag: https://amzn.to/3rJt05y*
Reusable paper towels: https://amzn.to/44UfIBM*
S&P mills: https://bit.ly/2OGI5h6*
Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
50% off Tallow + Ash Eco-friendly Laundry Shampoo & Conditioner: https://rb.gy/3qivf*
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
HARISSA MUSHROOMS WITH RICE
– Za ‘atar flatbread
– Brown rice
– Mushrooms with harissa: https://amzn.to/3pZ3au2*
– Cherry tomato, cucumber & red onion salad
– Hummus
Bird & Blend Peach Soda tea: https://rb.gy/osq91*
CREAMY COURGETTE PASTA
Similar recipe here (change the peas for courgette and fry first with the garlic!): http://www.jessicabeautician.co.uk/2023/06/creamy-spinach-pea-basil-pasta.html
HEIRLOOM TOMATO & BASIL PESTO GALETTE
Written recipe here: http://www.jessicabeautician.co.uk/2023/07/heirloom-tomato-basil-pesto-galette.html
Stasher bag: https://amzn.to/3rJt05y*
Reusable paper towels: https://amzn.to/44UfIBM*
Sweet Potato, Chickpea & Sun-dried tomato Pesto Galette: https://mr-organic.com/recipes/sweet-potato-chickpea-sundried-tomato-pesto-galette/
MUSHROOMS ON TOAST WITH TOFU SCRAMBLE:
– Hummus toast
– Heirloom tomatoes & fried harissa mushrooms
– Scrambled tofu
(Fry 1/2 block silken tofu with 1/2 tsp paprika and garlic granules, 1/4 tsp turmeric, salt & pepper. Add in black salt () at the end for ‘eggy’ flavour).
Bird & Blend Custard Cream tea: https://rb.gy/v2l17*
Bird & Blend biscuit flavoured teas: https://rb.gy/8c1p9*
LOADED FLATBREAD:
– Flatbread
– Hummus
– Shredded lettuce
– Mushrooms with harissa: https://amzn.to/3pZ3au2*
– Cherry tomato, cucumber & red onion salad
– Yoghurt
– Coriander
I’M WEARING:
WUWWA: https://tidd.ly/43H9u78*
Reformation: https://bit.ly/3O5yPBN*
Nails: https://bit.ly/43E6hW2*
Tan: https://bit.ly/3WkhRDy*
Disclaimer: This video is not sponsored.
{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.
A Week Of Lunches (Vegan) | JessBeautician
A Week Of Lunches (Vegan) | JessBeautician
Insta: @jessbeautician
Written recipes: http://www.jessicabeautician.co.uk
KITCHENWARE:
Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Mugs: https://bit.ly/3O1JiOJ*
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Stasher bag: https://amzn.to/3rJt05y*
Reusable paper towels: https://amzn.to/44UfIBM*
S&P mills: https://bit.ly/2OGI5h6*
Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
50% off Tallow + Ash Eco-friendly Laundry Shampoo & Conditioner: https://rb.gy/3qivf*
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
HARISSA MUSHROOMS WITH RICE
– Za ‘atar flatbread
– Brown rice
– Mushrooms with harissa: https://amzn.to/3pZ3au2*
– Cherry tomato, cucumber & red onion salad
– Hummus
Bird & Blend Peach Soda tea: https://rb.gy/osq91*
CREAMY COURGETTE PASTA
Similar recipe here (change the peas for courgette and fry first with the garlic!): http://www.jessicabeautician.co.uk/2023/06/creamy-spinach-pea-basil-pasta.html
HEIRLOOM TOMATO & BASIL PESTO GALETTE
Written recipe here: http://www.jessicabeautician.co.uk/2023/07/heirloom-tomato-basil-pesto-galette.html
Stasher bag: https://amzn.to/3rJt05y*
Reusable paper towels: https://amzn.to/44UfIBM*
Sweet Potato, Chickpea & Sun-dried tomato Pesto Galette: https://mr-organic.com/recipes/sweet-potato-chickpea-sundried-tomato-pesto-galette/
MUSHROOMS ON TOAST WITH TOFU SCRAMBLE:
– Hummus toast
– Heirloom tomatoes & fried harissa mushrooms
– Scrambled tofu
(Fry 1/2 block silken tofu with 1/2 tsp paprika and garlic granules, 1/4 tsp turmeric, salt & pepper. Add in black salt () at the end for ‘eggy’ flavour).
Bird & Blend Custard Cream tea: https://rb.gy/v2l17*
Bird & Blend biscuit flavoured teas: https://rb.gy/8c1p9*
LOADED FLATBREAD:
– Flatbread
– Hummus
– Shredded lettuce
– Mushrooms with harissa: https://amzn.to/3pZ3au2*
– Cherry tomato, cucumber & red onion salad
– Yoghurt
– Coriander
I’M WEARING:
WUWWA: https://tidd.ly/43H9u78*
Reformation: https://bit.ly/3O5yPBN*
Nails: https://bit.ly/43E6hW2*
Tan: https://bit.ly/3WkhRDy*
Disclaimer: This video is not sponsored.
{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.
A Week Of Dinners (Vegan) | JessBeautician
A Week Of Dinners (Vegan) | JessBeautician
Insta: @jessbeautician
KITCHENWARE: Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
S&P mills: https://bit.ly/2OGI5h6*Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
———————————————————————————
MONDAY – CREAMY SPINACH, PEA & BASIL PASTA
Written recipe: Coming soon!
GRATEABLE CASHEW PARMESAN:
1 cup raw cashew nuts: https://amzn.to/45ILL8T*
2 tbsp nutritional yeast: https://amzn.to/3oM7yMd*
1 tbsp lemon juice
1/2 tsp white wine vinegar
1/4 tsp garlic powder
1/4 tsp sea salt
Blend all of the ingredients together in a food processor until a ball forms. Shape into a ball or wedge and leave to set in the fridge overnight. Alternatively, place in the freezer an hour before using – grate or peel over food and store in the fridge for up to 5 days or longer if kept frozen.
TUESDAY – SEITAN ‘BEEF’ AND PEPPER STIR-FRY
Written recipe: http://www.jessicabeautician.co.uk/2023/06/seitan-beef-pepper-stir-fry.html
WEDNESDAY – RED PESTO, SLOW-ROASTED TOMATO & BASIL QUICHE
THURSDAY – TERIYAKI TOFU MEATBALLS
Sticky Lemongrass Tofu Meatball recipe:
http://www.jessicabeautician.co.uk/2023/05/sticky-lemongrass-tofu-chickn-meatballs.html
TERIYAKI SAUCE:
3 tbsp coconut sugar: https://amzn.to/3NbqAFj*
1/4 cup tamari: https://amzn.to/3WQO5qv*
1 tbsp rice wine vinegar: https://amzn.to/43nxlcP*
1 tbsp mirin: https://amzn.to/3oL8VLe*
6cm chunk ginger, minced
1 tsp garlic powder
1 tsp cornflour (mixed with 3 tsp water to make a slurry)
1/2 cup water
Add all of the ingredients to the pan, except the cornflour slurry and water. Mix well and cook continuously on a medium heat. After a couple of minutes, pour in the cornflour slurry and water, then increase the heat, stirring continuously, until the sauce thickens, being careful that it doesn’t catch.
FRIDAY – PESTO-AUBERGINE LASAGNE
Written recipe: Coming soon!
Tan: https://bit.ly/3WkhRDy*
Nails – NailKale: https://bit.ly/3M15QPO*
Signature ring: https://bit.ly/3ijGqOC*
Disclaimer: This video is not sponsored.
{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.
0:00 intro
0:10 Creamy Spinach, Pea & Basil Pasta
2:33 Seitan ‘Beef & Pepper Stir-Fry
4:30 Red Pesto, Slow-Roasted Tomato & Basil Quiche
8:52 Teriyaki Tofu Meatballs
11:40 Pesto Aubergine Lasagne
What I Eat In A Day #66 (Vegan) | JessBeautician
What I Eat In A Day #66 (Vegan) | JessBeautician
Insta: jessbeautician
KITCHENWARE:
Clip top jar: https://amzn.to/44xC5xn* Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Matcha bowl with spout (similar): https://bit.ly/42pdN6I*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Glass containers with bamboo lids: https://amzn.to/3Y1vreb*
S&P mills: https://bit.ly/2OGI5h6*Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
———————————————————————————
YOGHURT & CHOC CHIA PUD
Alpro Greek Style yoghurt: https://bit.ly/3NV1uIx*
FOR THE CHOC CHIA PUD
1/4 cup chia seeds: https://bit.ly/3VEVQPA*
2 tbsp cacao powder: https://bit.ly/3hForEK*
2 tbsp agave nectar: https://bit.ly/3v917lU*
1 tsp vanilla extract: https://bit.ly/2ZH6YCM*
Small pinch sea salt
1 cup plant milk
Place the chia seeds, cacao, agave, vanilla and salt into a jar and mix to combine. Pour in the plant milk, stir well and store in the fridge for up to 5 days.
HARISSA TEMPEH CIABATTA SANDWICH
1/2 block tempeh, sliced into 4 rings
Olive oil: https://bit.ly/3LXj64X*
Harissa: https://bit.ly/3LDC2aK*
1/3 loaf ciabatta
Slices of tomato
Slices of avocado
Lemon zest and juice
Garlic salt (similar): https://bit.ly/3pgX33D*
Rocket
Basil leaves
Whipped Vegan Feta recipe: http://www.jessicabeautician.co.uk/2022/07/whipped-vegan-feta-pasta.html
Oil a pan and place in the sliced tempeh. Fry until crispy on both sides, then brush with harissa paste and fry on each side until golden. Place in a toasted ciabatta sandwich with the whipped vegan feta, tomato, avocado, lemon zest & juice, garlic salt, rocket and basil.
Matcha: https://bit.ly/3NK2Gl1*
LoveRaw White Choc Cream Wafer Bar: https://amzn.to/3NJ9zms*
CREAMY ROASTED RED PEPPER PASTA2 shallots, halved
1 whole bulb garlic, top sliced off
3 sweet red peppers, halved and de-seeded
300g block silken tofu: https://bit.ly/34WTntj*
Fresh basil
Pasta: https://bit.ly/3nvftx0*
Handful fresh spinach
Garlic salt (similar): https://bit.ly/3pgX33D*
Black pepper
1/2 tsp dried chilli flakes (or chilli puree!)
Zest & Juice 1/2 lemon
Vegan feta cheese: https://bit.ly/3ClXjzS*
Fresh basil
Pre-heat the oven to 200 degrees celsius. Place the shallot halves in a baking dish, drizzle a little olive oil over the top of the garlic then wrap with tin foil and place in the dish along with the sliced red peppers. Drizzle over a little more olive oil and rub to coat. Sprinkle with roasted garlic sea salt and place in the oven to roast for 30 minutes. Remove once cooked and allow to cool. Drain the block of silken tofu, then place in a food processor together with the shallots. Squeeze the garlic to remove the roasted cloves into the food processor, add in the roasted red peppers and a large handful of fresh basil. Cook the pasta until al dente and drain, reserving 1/3 cup of the pasta water. Place the Creamy Roasted Red Pepper sauce into the pan together with the reserved pasta water and combine together. Add in the cooked pasta and spinach, and cook enough to wilt down the leaves. Grate in the lemon zest and squeeze in the juice, season well with salt and pepper, and add in the chilli flakes. Serve hot with vegan feta and fresh basil on top.
Alpro Greek Style mango yoghurt: https://bit.ly/3AXG2Or*
I’M WEARING:
T-shirt: Wuwwa
Nails Inc NailKale: https://bit.ly/3M15QPO*
Signature ring: https://bit.ly/3ijGqOC*
Disclaimer: This video is not sponsored.
{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.
What I Eat In A Day #66 (Vegan) | JessBeautician
What I Eat In A Day #66 (Vegan) | JessBeautician
Insta: jessbeautician
KITCHENWARE:
Clip top jar: https://amzn.to/44xC5xn* Chopping board (similar): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Matcha bowl with spout (similar): https://bit.ly/42pdN6I*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Gift}: https://bit.ly/3ZrdRlb*
Glass containers with bamboo lids: https://amzn.to/3Y1vreb*
S&P mills: https://bit.ly/2OGI5h6*Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups & spoons (similar): https://amzn.to/3Ixa4Mm*
DISCOUNT CODES:
30% off FaceTheory vegan skincare with code JESSBEAUTICIANA30: https://bit.ly/3JRzgNN*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
10% off WUKA eco period products with code JESSBEAUTICIAN: https://bit.ly/3GrCEPm*
£10 off UpCircle vegan skincare (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*
———————————————————————————
YOGHURT & CHOC CHIA PUD
Alpro Greek Style yoghurt: https://bit.ly/3NV1uIx*
FOR THE CHOC CHIA PUD
1/4 cup chia seeds: https://bit.ly/3VEVQPA*
2 tbsp cacao powder: https://bit.ly/3hForEK*
2 tbsp agave nectar: https://bit.ly/3v917lU*
1 tsp vanilla extract: https://bit.ly/2ZH6YCM*
Small pinch sea salt
1 cup plant milk
Place the chia seeds, cacao, agave, vanilla and salt into a jar and mix to combine. Pour in the plant milk, stir well and store in the fridge for up to 5 days.
HARISSA TEMPEH CIABATTA SANDWICH
1/2 block tempeh, sliced into 4 rings
Olive oil: https://bit.ly/3LXj64X*
Harissa: https://bit.ly/3LDC2aK*
1/3 loaf ciabatta
Slices of tomato
Slices of avocado
Lemon zest and juice
Garlic salt (similar): https://bit.ly/3pgX33D*
Rocket
Basil leaves
Whipped Vegan Feta recipe: http://www.jessicabeautician.co.uk/2022/07/whipped-vegan-feta-pasta.html
Oil a pan and place in the sliced tempeh. Fry until crispy on both sides, then brush with harissa paste and fry on each side until golden. Place in a toasted ciabatta sandwich with the whipped vegan feta, tomato, avocado, lemon zest & juice, garlic salt, rocket and basil.
Matcha: https://bit.ly/3NK2Gl1*
LoveRaw White Choc Cream Wafer Bar: https://amzn.to/3NJ9zms*
CREAMY ROASTED RED PEPPER PASTA2 shallots, halved
1 whole bulb garlic, top sliced off
3 sweet red peppers, halved and de-seeded
300g block silken tofu: https://bit.ly/34WTntj*
Fresh basil
Pasta: https://bit.ly/3nvftx0*
Handful fresh spinach
Garlic salt (similar): https://bit.ly/3pgX33D*
Black pepper
1/2 tsp dried chilli flakes (or chilli puree!)
Zest & Juice 1/2 lemon
Vegan feta cheese: https://bit.ly/3ClXjzS*
Fresh basil
Pre-heat the oven to 200 degrees celsius. Place the shallot halves in a baking dish, drizzle a little olive oil over the top of the garlic then wrap with tin foil and place in the dish along with the sliced red peppers. Drizzle over a little more olive oil and rub to coat. Sprinkle with roasted garlic sea salt and place in the oven to roast for 30 minutes. Remove once cooked and allow to cool. Drain the block of silken tofu, then place in a food processor together with the shallots. Squeeze the garlic to remove the roasted cloves into the food processor, add in the roasted red peppers and a large handful of fresh basil. Cook the pasta until al dente and drain, reserving 1/3 cup of the pasta water. Place the Creamy Roasted Red Pepper sauce into the pan together with the reserved pasta water and combine together. Add in the cooked pasta and spinach, and cook enough to wilt down the leaves. Grate in the lemon zest and squeeze in the juice, season well with salt and pepper, and add in the chilli flakes. Serve hot with vegan feta and fresh basil on top.
Alpro Greek Style mango yoghurt: https://bit.ly/3AXG2Or*
I’M WEARING:
T-shirt: Wuwwa
Nails Inc NailKale: https://bit.ly/3M15QPO*
Signature ring: https://bit.ly/3ijGqOC*
Disclaimer: This video is not sponsored.
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Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
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My What I’ve Learned Response Got Debunked?
My What I’ve Learned Response Got Debunked?
Use code MIC15 for 15% off your first month’s supply of Seed’s DS-01® Daily Synbiotic: http://seed.com/mic15 . Today we respond to Plant Based Poser’s video debunking my response to What I’ve Learned’s video about why eating less meat won’t save the planet. She makes claims like vegans need to eat twice as much due to low quality protein and cow water use doesn’t count.
– Links and Sources –
Support Me Here: https://www.patreon.com/micthevegan
My Cookbook: https://micthevegan.com/product/mics-whole-vegan-cookbook/
https://www.tiktok.com/@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
My Original Video:
Transpiration Quote
Global Water Usage:
https://ourworldindata.org/exports/global-freshwater-use-over-the-long-run_v2_850x600.svg
50% of Western US Water Usage is Cows:
https://projects.propublica.org/killing-the-colorado/story/arizona-cotton-drought-crisis/
Livestock Uses 1/3 of Freshwater Globally:
https://www.pnas.org/doi/10.1073/pnas.1308149110
Ogallala Aquifer Mostly Drained by Livestock:
https://www.pnas.org/doi/10.1073/pnas.1220351110
Oilseed Cakes for Human Consumption:
https://www.researchgate.net/publication/280939792_Utilization_of_Oilseed_Cakes_for_Human_Nutrition_and_Health_Benefits
Original Course of 86% Inedible Sacred Cow Chart:
https://www.sciencedirect.com/science/article/abs/pii/S2211912416300013
L. Plantarum Probiotic Study on Cholesterol:
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0187964
Protein Type, Not Animal vs Plant, Determines Muscle Mass in Elderly :
https://pubmed.ncbi.nlm.nih.gov/31080071/
Frailty Lower with Plant-based Protein Study: https://onlinelibrary.wiley.com/doi/10.1002/jcsm.12972
Emissions per Grams of Protein:
https://ourworldindata.org/less-meat-or-sustainable-meat
No, Vegans Don’t Eat More Calories:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746448/
Feedlot Weight Generally Doubles:
https://beefmarketcentral.com/story-cattle-feeding-frequently-asked-questions-0-103902
“Currently, ‘grass-finished’ beef accounts for less than 1% of the current US supply [12].”
https://iopscience.iop.org/article/10.1088/1748-9326/aad401
Livestock Uses 30% of Ice-Free Land:
https://royalsocietypublishing.org/doi/10.1098/rstb.2010.0134#RSTB20100134C55
Methane 20 Year Time Frame 86x CO2:
https://www.scitechnol.com/peer-review/fugitive-methane-and-the-role-of-atmospheric-halflife-u53c.php?article_id=6097
Airborne Fraction of CO2 is 45%:
https://bg.copernicus.org/articles/16/3651/2019/
B12 Low 50 mcg Dose Randomized Trial:
https://www.clinicalnutritionjournal.com/article/S0261-5614(18)30071-2/fulltext
Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea
#WhatIveLearned #Debunked #vegan
New Study On Vegan Diets For Cats And Dogs
New Study On Vegan Diets For Cats And Dogs
A review of over 15 studies on cats and dogs eating plant-based diets was recently released. They looked at health effects from blood work on nutrients all of the way to frequency of poop eating. Let’s look at the results together!
– Links and Sources –
Support Me Here: https://www.patreon.com/micthevegan
My Cookbook: https://micthevegan.com/product/mics-whole-vegan-cookbook/
https://www.tiktok.com/@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
Main Study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9860667/pdf/vetsci-10-00052.pdf
Starch Dog Adaptation Study:
https://www.nature.com/articles/nature11837
VDOG Ingredients / Info Sheet:
https://cdn.shopify.com/s/files/1/0128/0882/files/Veterinarian_Printout_KindKibble_V12.pdf?18805
Cats Folate Basic Article:
https://pets.thenest.com/cats-biotin-4329.html
Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea
Reasons To NOT Go Vegan | PART 1
Reasons To NOT Go Vegan | PART 1
In this video, I share answers to the most common questions I get about veganism.
What I Eat In A Week | Vegan Meals & A Chat About Change
What I Eat In A Week | Vegan Meals & A Chat About Change
Sponsored by Fivesec Health. Click the link below and get 400+ easy & delicious plant based recipes and meal plans: https://fivesechealth.com
My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.
MONDAY:
Brekkie: Breakfast sandwich (check out my last video for the recipe: https://youtu.be/vmAf49d_b24)
Lunch: Tofu, spinach, chickpea & eggplant stew
I honestly throw together some things I needed to use up. Started with sautéing some garlic & onion with some cumin, turmeric & garam masala, the added the eggplant (I left it on the counter for 30 minutes with some salt & then drained it). After another like 10 minutes I added the tofu & chickpeas, followed by some coconut milk & frozen spinach. Served with red pickled onions, sliced almonds & rice.
Dinner: Filled sweet potato with chickpea & avocado mash, topped with radished & spring onions.
TUESDAY:
Breakfast: protein oatmeal with nectarine, blueberries, almond butter & pumpkin seeds
My current oat recipe:
Lunch: leftover scallion pancake (I used this recipe: https://www.zuckerjagdwurst.com/en/recipes/hearty-scallion-pancakes) with homemade beetroot hummus, Asian inspired smoked tofu, cilantro, pomegranate seeds, leftover cashew crema (by @aöexafuelednaturally on Instagram) & sriracha mayo
Dinner: sweet potato & black bean quesedillas from the fivesechealth App (SO GOOD)
WEDNESDAY
Breakfast: cashew chia pudding (SO DELICIOUS & CREAMY) by the fivesechealth app
Lunch: sandwich with leftover chickpea & avocado mash, beetroot hummus & red pickled onions for lunch @work
Dinner: Udon noodles with a sesame sauce, leftover tofu & quick pickled veggies (roughly followed this recipe: https://www.zuckerjagdwurst.com/en/recipes/vegan-sesame-udon-noodles-with-spicy-soy-mince)
THURSDAY
Breakfast: Cashew chia pudding for work
Lunch: summer rolls with leftover tofu, pickled veggies, mint, cilantro, avocado, dipped in leftover tahini sauce
Snack: protein brownies from the fivesechealth app, covered in dark chocolate & soy crispies (https://www.korodrogerie.de/soja-protein-crispies-58-mit-kakao-1-kg?utm_term=&utm_campaign=Google+Performance+Max+-+Germany&utm_source=adwords&utm_medium=ppc&hsa_acc=8966015506&hsa_cam=17568910232&hsa_grp=&hsa_ad=&hsa_src=x&hsa_tgt=&hsa_kw=&hsa_mt=&hsa_net=adwords&hsa_ver=3&aw_campaign=Google+Performance+Max+-+Germany&aw_adgroup=&aw_creative=&aw_dev=c&aw_target=&gclid=CjwKCAjwpqCZBhAbEiwAa7pXee8nUGXs20WqHXoDtgXHXYvgBf-craqWbOtFrqKXU7TkNzrTUyQHxBoC7uIQAvD_BwE)
Dinner: same quesedillas as I’ve had on Tuesday
FRIDAY
Breakfast: Scrambled tofu from the fivesechealth app
Snack: more protein brownies
Lunch/ Dinner: a few servings of homemad massaman curry that I froze a few weeks ago with jasmin rice & sprouts
MUSIC:
The amazing Alyssa with propeller (https://soundcloud.com/alyssaadann/propeller-) & Silvia (https://soundcloud.com/alyssaadann/silvia)