What I Eat in a Day #12 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/2aAZfIf
Wooden spoons: http://amzn.to/2aAZ1ki

BREAKFAST - Oat & Banana Smoothie Bowl:
1 large banana
1/2 cup oats
1/2 cup oat milk
1 tsp maca powder: http://amzn.to/2au9Aur
1 tsp vanilla extract: http://amzn.to/2au8Sxn
Choc Shot: http://bit.ly/2b27VrB
Goji berries: http://amzn.to/2au9kvl
Cacao nibs: http://amzn.to/2aAY6QQ
Pumpkin seeds: http://amzn.to/2au9tPp
Blend the banana, oats, oat milk, maca and vanilla in a food processor until smooth then pour it out into a bowl. Add on toppings of choice!

SNACK - Squirrel Sisters Raspberry Ripple Bar: http://bit.ly/2akQscq

LUNCH - Beans and Avocado on Superfood Toast:
Baked Beans: https://youtu.be/2CaR0IsAJZI?t=10m46s
Superfood Bread: https://youtu.be/ld1AhJ8Ol9s
1/2 avocado
Worcestor Sauce (vegan): http://amzn.to/2aAYTkU
Toast a piece of superfood bread. Serve with homemade baked beads, mash the avocado in its shell and add on top with a splash of Worcestor Sauce.

SNACK - Cheesy Marmite Fries:
2 potatoes
1/2 tsp olive oil
1 heaped tsp Marmite: http://amzn.to/2aAZ7II
Nutritional yeast: http://amzn.to/2aAZ8MM
Preheat the oven to 180 degrees celsius. Peel and slice the potatoes, then add them to a mixing bowl with the olive oil and marmite, gave that a good shuffle so they were well coated, then I tipped them out onto a lined baking tray, spread them out and then I sprinked over a good 2 tbsp nutritional yeast, I didn’t add any extra salt or seasoning because I find marmite is quite salty on it’s own and then I popped that in the oven for around 25 mins. When they’re done they’re ever so slightly crispy, I just popped them on a plate and I didn’t even dip them into anything because the flavour that comes from these is insane - obviously marmite or vegemite is a love it or hate it kind of thing so these may or may not be for you, I personally love the yeasty flavour and the slight cheesy taste from the nutritional yeast, plus marmite is also another great source of vitamin b12.

DINNER - Roast Vegetable Wholewheat Spagetti in a Marinara with Fresh Basil:
1 red onion
4 medium sized mushrooms
1 aubergine
2 small red bell peppers
2 large tomatoes
Marinara Sauce: https://youtu.be/czr3TylNPd0?t=5m53s
Wholewheat spaghetti
Chopped green olives
Fresh basil leaves
Preheat the oven to 200 degrees celsius. Slice the red onion, mushrooms, aubergine, red peppers and chop the tomatoes. Place on a lined baking tray, give them a good shuffle, drizzle over 1 tbsp olive oil then season it with salt and black pepper and place in the oven for around 20-25 minutes. In the meantime, make or heat a marinara sauce if pre-made and cook the spaghetti. Once cooked, drain and rinse the spaghetti, add the marinara to the large pan the spaghetti was in, remove the vegetables from the oven and add those in along with the spaghetti. Give that a really good mix together, serve in bowls with chopped green olives and fresh basil leaves.

DESSERT - Peach Cobbler/Crumble:
3 peaches
2 tbsp maple syrup: http://amzn.to/2aub6Nd
1 tsp lemon juice
1 tsp vanilla extract: http://amzn.to/2au8Sxn
1 cup oat flour
3 tbsp coconut oil: http://amzn.to/2auaUxl
1 tbsp coconut sugar: http://bit.ly/29E7SWW
Turn the oven on to 180 degrees celsius, then slice up the peaches into wedges. Place those in a small baking dish with the maple syrup, lemon juice and vanilla extract, give it a good mix together then place it in the oven for 10 minutes whilst you prepare the topping. For this, add the oat flour to a bowl with the coconut oil and coconut sugar. Rub it together between your fingers and then after 10 minutes, remove the peaches from the oven, sprinkle over the topping evenly and place it back in the oven for 25-30 minutes until slightly golden on top. Serve with vanilla nice-cream.
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