WHAT I EAT IN A WEEK – Vegan Pregnancy

What I eat in a week as pregnant! Still plant based and not much has changed, I eat some more nowadays 😜 One thing I want to point out is that I don’t want you to compare the amounts I’m eating compared to others or yourself. Because one, we all need different and second, I don’t film if I have more after my finished meal (which happens a lot). I want you to look at it as inspiration and how you easily can cook plant based vegan 🥰. See down below for some recipes

As always you can find all recipes in the Fivesec Health app ☺️ I add new ones every week! Here are some of the recipes (see recipes below) 💚

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EASY VEGAN / 100+ easy & healthy recipes
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RECIPES:
CREAMY ARTICHOKE SANDWICH | 2 servings
– 230g chickpeas, drained (1 can)
– 1/2 cup artichoke hearts
– 2 tbsp vegan mayo
– 1/2 tbsp fresh dill (I used 1 tsp dried)
– 1/2 tbsp lemon juice
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp lemon zest
– 1/8 tsp salt
– Whole wheat bread

SHAKSHUKA | 4 servings
– 1 yellow onion
– 4 garlic cloves
– 800g crushed tomatoes
– 2 tsp paprika powder
– 2 tsp cumin, ground
– 2 tsp dried oregano
– 2 tsp maple syrup
– Pinch cayenne
– 1/2 tsp salt
– 460g cannellini beans, drained (2 cans)
– Vegan sour cream (cashew sour cream from the app)
– Olives
– Whole wheat bread

VEGAN PARMESAN
– 1 cup cashew nuts
– 4 tbsp nutritional yeast
– 1/2 tsp salt
Mix it up in a blender or food processor

COCONUT CHIA PUDDING | 2 servings
– 1/2 cup rolled oats
– 4 tbsp chia seeds
– 1 cup coconut yogurt (I skipped this and added 1tbsp tahini)
– 1 cup plant milk (added some extra)
– 1 tbsp maple syrup

MOROCCAN SPICED STEW | 4 servings
For the rice
– 1 cup brown rice, dry
For the stew
– 1yellow onion
– 4 garlic cloves
– 4 tsp yellow curry powder
– 2 tbsp tomato paste
– 1 tsp ginger, ground
– 1 tsp cumin, ground
– 1/2 tsp salt
– 2 cup water
– 1 cup coconut milk
– 2 medium carrots
– 1 cup red lentils, dry

CHEESY BURRITO BOWL | 2 servings
Cheese Sauce:
– 1/2 cup cashew nuts (first boil 5 min then drain if not using a high speed blender)
– 1 1/2 tbsp nutritional yeast
– 1/2 tsp salt
– 1/4 tsp onion powder
– 1/4 tsp turmeric
– 1/4 cup water
Beans:
– 230g back beans, drained
– 2 tbsp corn kernels
– 1/2 tsp paprika powder
– 1/2 tsp garlic powder
– 1 tsp cumin
– Water to cover
Tomato salsa:
– 6 cherry tomatoes
– 1/4 red onion
– 2 tbsp chopped fresh coriander
For the bowl:
– Lettuce
– Red bell pepper
– Cucumber