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Everything I Eat In A Week (Plant Based)
Everything I Eat In A Week (Plant Based)
First video since giving birth woho! I’ve missed you guys ???? So this is everything I eat in a week. Usually I don’t film everything like when I take more than one serving etc. Thought it would be fun to share that ☺️ Hope you enjoy!
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???? What I Ate Today, Raw Vegan Meals To Reset & Refresh For Spring (3 Easy Recipes)!
???? What I Ate Today, Raw Vegan Meals To Reset & Refresh For Spring (3 Easy Recipes)!
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Spring is right around the corner and it’s the season of Lent. With the change of each season is the perfect time to fast, cleanse, detox, or simply reset and recalibrate. I believe if we are eating a whole foods plant-based diet every day, then the body is doing its job and detoxing efficiently as it is. That being said, I find it refreshing to take a day to eat completely raw in order to feel a little less dense and to freshen up. I hope you find some inspiration from these meals…you can find the recipes in our recipe app and meal planner, along with detailed nutrition information, grocery shopping lists, and more!
EatMoveRest Your Best,
???? Erin & Dusty
#plantbased #vegan #healthyrecipes
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Like Ferrero Rocher, But Much Healthier! ???? Vegan Recipes
Like Ferrero Rocher, But Much Healthier! ???? Vegan Recipes
3-Ingredient Ferrero Rocher AND super healthy AND high protein! MADE with beans! SOOO tasty and so easy!
.
???????? Ferrero Rocher 2.0 Recipe Ingredients
Fudgy inside
1 cup (160 g) chickpeas, cooked or form a can
2 oz (60 g) dairy-free dark chocolate (I use a sugar-free version, too)
5 Medjool dates, pitted (soft and big dates)
.
Crunchy shell
½ cup (80 g) chickpeas, cooked or from a cam
4 oz (120 g) dairy-free dark chocolate (I use a sugar-free version, too)
.
#ferrerorocher #plantbased #3ingredients
Plant Based Meals I Rely On & WHY (healthy Vegan)
Plant Based Meals I Rely On & WHY (healthy Vegan)
Sponsored by Planta. Use my code alexandra20 by clicking here ➡️ https://links.getplanta.com/nuMn to get a 20% OFF your first year of Planta Premium and keep your plants alive! ????????
I’ve made sooo many different plant based meals since becoming vegan 6 years ago! In my day-to-day life there are some type of meals that I rely for several reasons. In this video I share some of them and why ☺️ Hopefully you want to try some of these or make your own spinoff on them! See recipes down below.
????MY APP
Fivesec Health / 400+ easy plant based recipes + meal plans
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RECIPES
Harissa Roast Bowl, 2 servings (recipe from my app)
For the chickpeas:
230g chickpeas, drained
1/2 tsp cumin, ground
1/4 tsp salt
For the roasted veggies:
400g yellow potatoes
2 cup cauliflower
1 medium carrots
1/2 red onion
1 garlic cloves
1 tbsp harissa paste
1 tbsp oil
1 tbsp water
1 tsp cumin, ground
1/2 tsp salt
For the curry dressing:
1/2 cup hummus
2 tbsp lemon juice
1 tbsp maple syrup
1 tsp yellow curry powder
1/4 tbsp harissa paste
1/4 tsp salt
Hearty Chili, 4 servings (recipe from my app)
For the rice:
1 cup brown rice, dry
For the chili:
2 cup mushrooms
1 yellow onion
2 celery stalk
2 medium carrots
4 garlic cloves
2 tbsp tomato paste
2 tbsp cumin, ground
1/2 tbsp dried oregano
2 tsp paprika powder
1 tsp chili powder
1/2 tsp black pepper, ground
1/2 tsp salt
2 cup vegetable broth
230 g black beans, drained
230 g kidney beans, drained
400 g crushed tomatoes
4 tbsp corn kernels
For the toppings:
4 tbsp fresh cilantro
1 avocado
4 tbsp vegan yogurt, unsweetened
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Meals I’m OBSESSED With Now! (plant Based)
Meals I’m OBSESSED With Now! (plant Based)
It’s a new season ? and my meals on repeat have slightly changed. The meals are more warmer and comforting ?
Recipes (all from my app Fivesec Health)
? Creamy Miso Ramen (2 servings)
200g firm tofu
1 tbsp tamari or soy sauce
1 tbsp corn starch
For the ramen:
100g shiitake mushroom
2 garlic cloves
1/2 tbsp ginger
1 tbsp white miso paste
2 tsp sambal oelek
2 tbsp peanut butter
1 cup vegetable broth
1 cup water
1/2 cup plant milk, unsweeteend
1 tbsp lime juice
Toppings:
75g noodles, dry
4 tbsp corn kernels
scallions
? Winter Tempeh Bowl (4 servings)
400g tempeh
3 tbsp maple syrup
3 tbsp stone ground mustard
2 tbsp tamari or soy sauce
2 tbsp olive oil
800g sweet potato
For the dressing:
4 tbsp tahini, unsweetened
1 tbsp lemon juice
For the bowl:
Kale
Sauerkraut
Avocado
Black pepper
? Potato Fall Stew (2 servings)
300g potatoes
1/2 red onion
2 garlic cloves
1/2 cup fresh parsley
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp coriander, ground
1/4 tsp turmeric, ground
1/4 tsp black pepper, ground
230g (1can) cannellini beans, drained
1 tbsp tomato paste
2 cup vegetable broth
?MY APP
Fivesec Health / 400+ easy plant based recipes + meal plans
https://fivesechealth.com (iOS & Android)
? MY EBOOK
EASY VEGAN / 100+ easy & healthy recipes
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CHAPTERS
INTRO 0:00
CREAMY MISO RAMEN 0:08
WINTER TEMPEH BOWL 2:49
POTATO FALL STEW 5:36
What I Eat In A Week To Feel Good & Healthy (vegan)
What I Eat In A Week To Feel Good & Healthy (vegan)
What I Eat in a week to feel good! Colorful and whole food plant based focused ? There was a time when I hated veggies and didn’t feel good at all. Now I LOVE them and how they make me feel ?? I’m hoping to inspire you to also eat more plants and thrive!!
?MY APP
Fivesec Health / 400+ easy plant based recipes + meal plans
https://fivesechealth.com (iOS & Android)
? MY EBOOK
EASY VEGAN / 100+ easy & healthy recipes
https://gum.co/fivesechealth-ebook
PRODUCT LINKS
My Blender: https://amzn.to/3ieQR4y
Ball Mason Jars: https://amzn.to/3L9udYF
Coconut bowls: https://bit.ly/2FnYGSa (code: fivesechealth 10% OFF)
CONNECT
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#whatIeatinaweek #vegan #plantbased
0:00 INTRO
0:15 MONDAY
3:50 TUESDAY
6:08 WEDNESDAY
10:15 THURSDAY
12:43 FRIDAY
RECIPES
Smashed Dill Toast (2 servings)
230g chickpeas, drained
1/4 red onion
3 tbsp hummus
2 tbsp plant milk, unsweetened
2 tbsp lemon juice
1 tsp dried dill
1 tsp maple syrup
1/4 tsp salt
Coriander Dressing
1/2 cup cashews (boil 5 min then drain)
1 tbsp nutritional yeast
1 handful fresh coriander
1/4 tsp garlic powder
1/8 tsp salt
1 tbsp lime juice
1/4 cup water
Creamy Pesto Pasta (4 servings)
4 tbsp dry roasted pine nuts (or sunflower seeds)
230g cannellini or white beans, drained
1/2 cup plant milk, unsweetened
2 tbsp nutritional yeast
2 tbsp lemon juice
1 cup fresh basil
1 garlic clove
1 tsp salt
1 tsp onion powder
300g dry whole wheat pasta
Mushroom Hamburger Patties (4 servings)
1/2 yellow onion
1 garlic clove
230g chickpeas, drained
1 cup rolled oats
100g mushrooms
2 tbsp hempseeds
2 tbsp tamari
1 tsp dried parsley
1 tbsp almond butter or peanut
1 tsp cumin, ground
1/2 tsp salt
1/2 tsp black pepper, ground
Oven: 35 minutes on 180C/360F
Ranch Dressing
1/2 cup cashews (boil 5 min then drain)
1/3 cup plant milk, unsweetened
2 tbsp nutritional yeast
1 tbsp lemon juice
1/2 tbsp maple
1 tsp dried parsley
1/4 tsp salt
1 1/2 tbsp fresh chives (to mix in with a spoon)