What I Eat in a Day with Recipes! Meal Prep + Reset for a New Week ☀️

In this video I'm sharing what I eat in a day with healthy plant based recipes and easy meals to try this week Recipes below! Click https://www.blueland.com/nikkivegan7 for 15% off your first Blueland Kit!

Here's a brand new what I eat in a day video! I love a Sunday reset to start the week, so in this vlog we're meal prepping, cleaning the house, doing some errands, and there's a little Target haul in there too. I hope you enjoy these recipes from Maple Granola Toast, to homemade Lemon Orzo Soup, and Vegan Chicken Pot Pie. Can't wait to hear which meal to cook first! ❤️ Nicole

Lemon Orzo Soup Reipe
2 tbsp olive oil
2 carrots
2 stalks celery
1/2 large yellow onion
2 tsp dried basil
1 tsp poultry seasoning
1/2 tsp sea salt
1/2 tsp black pepper
2 cloves garlic, crushed
3/4 cup orzo
6 cups veggie broth, low sodium
2 cups chopped kale, de-stememd and chopped
1 can white beans, rinsed and drained
2 tsp nutritional yeast
1 lemon

Sauté the carrots, celery, and onions in olive oil for 10 minutes. Use medium heat and stir often to prevent the onions from browning. Then add dried basil, poultry seasoning, salt, and pepper. Add the garlic and cook for 1 minute.

Next, add the orzo and broth and bring to a boil, cover, reduce the heat to low and simmer for 10 minutes. Then add the kale, white beans, and nutritional yeast. Cook uncovered for 5 minutes.

Turn off the heat and add the juice of one medium lemon (about 3 tbsp) and taste to add more salt and pepper as needed. Enjoy!

Granola Recipe:    • Cozy Weekend Vlog ✨ Cooking, How I Cl...  

Chicken Pot Pie Recipe
Filling:
2 large yellow potatoes
2 large carrots
4 cloves garlic
1/4 tsp kosher salt, I use Morton's
3 tbsp olive oil, divided
8-10-oz vegan chicken
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp dried sage or poultry seasoning
1 15oz can of chickpeas
1 cup frozen green beans
1/2 cup frozen chopped spinach

Sauce:
2/3 cup cup raw cashews
1.25 cups almond or soy milk, unsweetened
1 tsp onion granules
1/2 tsp dried sage or poultry seasoning
1/2 tsp kosher salt (I use Morton’s)
1/2 tsp black pepper
1 tbsp nutritional yeast
2 tsp fresh lemon juice

Topping:
3 cups sourdough bread, cut into 1inch cubes
2 tbsp olive oil
1/4 tsp garlic powder
1/2 tsp kosher salt

Directions
Prep: Pre-heat the oven to 400 degrees. Then place the cashews in a bowl and cover them with boiling water. Set aside to soften. Then rinse and drain the chickpeas and set aside. Next, dice the onions and set aside for later.

Next, chop the potatoes and carrots into small bite-sized pieces. Then transfer them to a lined baking tray along with the unpeeled, whole garlic cloves. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of kosher salt. Toss to coat evenly and then spread the veggies into a single layer for even roasting. Bake for 15 mins.

Cook: Add the remaining 2 tbsp of olive oil to a large frying pan and set to medium-high. Add the vegan chicken, paprika, garlic powder, salt, and pepper and cook until browned. Then remove from the pan and chop into bite sized pieces. Set aside.

Return the pan to the stove and cook the the onions on medium heat for 5 minutes. Then add the chicken back to the pan along with the chickpeas, frozen green beans, and spinach. Then remove the potatoes from the oven and reserve the roasted garlic for the sauce in the next step. Add the potatoes and carrots to the pan and turn off the heat.

Make the Sauce: Squeeze the now softened garlic into a blender to remove the peels. Then drain the water from the cashews and add them to a blender along with the almond milk and the remaining sauce ingredients, and blend until the sauce is silky smooth.

Assemble: Pour the sauce into the pan with the veggies and toss well to coat. Then transfer to a 9x13in baking dish.

Place the bread cubes in a large mixing bowl and drizzle olive oil. Season with salt and garlic powder, and toss to coat.Place the seasoned bread on top of the veggies in the casserole dish and bake for 25-30 minutes. Then remove from the oven and let rest for 10 minutes before serving. Serve with extra lemon wedges on the side if desired and enjoy!

0:00 Start
0:18 Breakfast: Maple Granola Toast Recipe
1:02 Target run
1:17 Plan for the day: Sunday reset
2:55 Clean with me
3:18 Cleaning the couch with Blueland
5:46: Lunch: Lemon Orzo Soup Recipe
8:06 Target Haul
8:57 I have to be honest about this...
11:43 Pjs and loungewear haul
14:51 Dinner: Vegan Chicken Pot Pie Recipe
17:24 where to find the recipes

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MUSIC: Epidemic Sound
FTC: This video is kindly sponsored by Blueland