Скачать или смотреть WHAT I EAT IN A DAY | plant-based, nourishing & easy recipes

WHAT I EAT IN A DAY | plant-based, nourishing & easy recipes | vegan, gluten-free & refined sugar-free

Hi friends! Today I’m sharing a what I eat in a day (or "what I ate today" since every day looks different). These plant-focused recipes have been on repeat lately. They're easy to make, full of flavor, colorful & nourishing. I try to get as much nutrients and antioxidants through the food I eat to fuel me and feel my best. I hope this inspires you and that you’ll try one of these recipes! Do let me know if you do 😊 xoxo, Megan

Yogurt Plate:
non-dairy yogurt
toppings: sliced banana, blueberries, blackberries, almond butter & hemp seeds.

Salad Recipe:
mixed greens
to top: diced cucumber, shredded carrots, shredded red cabbage, diced avocado, vegan feta, beet sauerkraut, Nashville hot almonds (from Daily Crunch), pumpkin seeds & hemp seeds.

Creamy Lemon Tahini Dressing:
3/4 cup tahini
1/2 cup water (add more water depending on consistency preference)
juice from 1 lemon
2 tbsp maple syrup (or honey)
1 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Mix everything together in a bowl until smooth and creamy. Taste and adjust for seasoning. Pour into a jar & keep in the fridge.

Sweet Potato Veggie Bowl:
2 sweet potatoes (cook in the microwave for -7 minutes each until the insides are cooked) (sweet potato base is inspired by my girl Jackfruitful)
non-dairy milk
cauliflower, cut into florets
broccoli, cut into florets
1 package extra firm tofu, cut into cubes
generous handful of cooked chickpeas
olive oil
seasonings: salt, pepper, garlic powder, nutritional yeast.
1. Add the cauliflower and broccoli florets to a pan with a generous drizzle of olive oil, salt and pepper. Saute over low-medium heat for 15-18 minutes, stirring often, until fork tender and cooked.
2. Add the cubed tofu to a pan with a generous drizzle of olive oil, salt and pepper. Saute over low-medium heat for 10-12 minutes, flipping often, until crispy on the outside. Once the tofu is about done cooking, add the chickpeas to the pan to crisp up for about 5 minutes.
3. Add the flesh of the cooked sweet potatoes to a blender along with non-dairy milk (I didn't measure the milk, but it should just about cover the sweet potatoes, you can always add more if needed), and generous pinch each of nutritional yeast, salt and pepper. Blend until creamy. Add more milk if necessary.
4. Time to plate! Layer the sweet potato, broccoli/cauliflower mixture and tofu/chickpea mixture. Top with beet sauerkraut, drizzle with creamy lemon tahini dressing (or hummus diluted with water and lemon juice) and sprinkle with pumpkin seeds/hemp seeds. Enjoy!

Snickers Stuffed Dates:
https://booboosbakery.com/snickers-st...

Links
Easter dress: https://liketk.it/4cd8Z
Activewear jacket (Lululemon dupe): https://amzn.to/3vAVuAU
Devotional books: https://bit.ly/3TLuPt8
My Amazon Storefront: https://www.amazon.com/shop/booboosba...
Vlog camera: https://amzn.to/3OQHABd
Music I use: http://www.epidemicsound.com/

Discount codes
Hand-Painted Bible → megan10 → https://blessedartcompany.etsy.com/?c...
Hu Chocolate → booboo → https://get.aspr.app/SHG5Z
Joolie's Dates → booboo → https://joolies.com
Hilma Natural Remedies → booboosbakery20 → https://www.hilma.co
GoNana's Banana Bread → booboos10 → https://eatgonanas.com
Llama Naturals → booboo → https://llamanaturals.com/
Palmini Noodles → booboo → https://eatpalmini.com

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“Let all that you do be done in love.” ♡ 1 Corinthians 16:14