What I Eat in a Day #31 (Vegan/Plant-based) | JessBeautician AD

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Join Vegan Amino here: https://aminoapps.com/c/vegan/join/ and follow me: JessBeautician. This video is kindly sponsored by Amino Apps.
Show More Join Vegan Amino here: https://aminoapps.com/c/vegan/join/ and follow me: JessBeautician. This video is kindly sponsored by Amino Apps.

KITCHENWARE:
Magixmix food processor: http://bit.ly/2sY6GXp
Vitamix blender: http://bit.ly/2F4Dpir
Magimix Vision toaster: http://bit.ly/2GSWmSz
Kettle: http://bit.ly/2I2qbRI
Small pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
Measuring cups: http://amzn.to/2tIfqB2
Measuring spoons: http://amzn.to/2IlCQzv
Chopping board: http://bit.ly/2FbwRLN
Garlic rocker: http://bit.ly/2pusyo8
Tongs: https://bit.ly/2rNFzLh
Spoon: https://bit.ly/2H3WsdJ
Lemon squeezer: http://bit.ly/2FVGtyM
White bowls: https://bit.ly/2HfuOXj
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Tall glasses: http://shopstyle.it/l/Bq5d
Short glasses: http://bit.ly/2FtsHQ5
Glass straws: https://amzn.to/2InNoBL
Herb pots: http://bit.ly/2FADVoz
Storage jars: http://bit.ly/2FmYX9W

BREAKFAST - Blueberry Breakfast Bowl:
1/4 cup blueberries
1/2 cup coconut milk
1 tbsp CM Coconut Nectar: https://amzn.to/2lCDpe1
3 tbsp chia seeds: https://amzn.to/2Mwplyr
Blueberries, coconut yoghurt, granola
Make this up the night before by adding the blueberries, milk and sweetener to a blender, and blend until smooth. Add the chia seeds to a bowl, then pour in the blueberry milk, stir well and set in the fridge overnight. In the morning, top it with yoghurt, more fruit and granola.

LUNCH - Loaded Sweet Potato Flatbread:
1 large sweet potato
2 tsp olive oil
1 tsp onion granules
1 tsp garlic powder
1 tsp paprika
1 tsp dried herbs
Pinch chilli flakes
Salt & pepper
1 wholewheat Mediterranean flatbread
1 baby gem lettuce, halved
Hummus, sun-dried tomatoes, rocket
Balsamic vineger
Pre-heat the oven to 180 degrees celsius, then peel and chop the sweet potato into cubes. Place those in a small baking dish, drizzle over the olive oil and then mixed that through. Add the onion granules, garlic powder, paprika, dried thyme, chilli flakes and season with salt and pepper. Turn that through again then place it in the oven to roast for around 30 minutes, shuffling halfway. Warm up the flatbread in a dry griddle pan, then brush the baby gem lettuce halves with a little oil from the sun-dried tomatoes and then charr them on the hot griddle pan. Spread hummus on the flatbread, add on the charred baby gem lettuce, remove the roasted sweet potato from the oven and add that on top with the sun-dried tomatoes, rocket, balsamic vinegar and chilli flakes.

SNACK - The Almond Collab Yoghurt: https://bit.ly/2tyz28k
Strawberries, flaked almonds

DINNER - Burrito Plate:
2 tsp oil
1 white onion
3 cloves garlic
1 tsp cumin
1 tsp paprika
1 tsp mixed dried herbs
1 tsp chilli powder
1 red chilli (optional)
1 tbsp tomato puree
1 tin chopped tomatoes
4 cups veg stock:
1 cup brown rice
Salt & pepper
1 tin black beans
1 tin pinto beans
1 tin kidney beans
3 tbsp nutritional yeast
1 tortilla

2 avocados
1 small red onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
Handful coriander, chopped
Juice of lime
Pinch chilli flakes
Salt & pepper
Heat the oil in a large pan on a medium heat, chop the onion and add it into the pan, then mince the garlic, add those in too and fry everything off together until soft. Next, add in the cumin, the paprika, the dried herbs and the chilli powder, then mix those through the onion and garlic. Add in the chilli if you like more spice, then the tomato puree, and fry those off for a few minutes. Add in the chopped tomatoes next along with the stock then the rinsed brown rice, season it with salt and black pepper then stirred it all through. Leave that to boil and for the rice to cook for around 25 minutes. Meanwhile, make the guacamole by mixing together the mashed avocados, red onion, tomatoes, minced garlic, fresh coriander, lime juice, a pinch of chilli flakes and season with salt and pepper. At this point the rice should be cooked and so next, add in the black beans, pinto beans and kidney beans as well as the nutritional yeast and mix those through the rice for a few minutes, then turn off the heat. Slice the wrap into shreds then place those on a lined baking tray under the grill to toast, around 10 minutes. Add the guacamole into the rice and only carefully turn it through. Serve the rice and then on the top add the crispy shredded wrap, some coconut yoghurt and fresh coriander.

DESSERT - Doisy & Dam Maple, Toasted Rice & Pink Salt Snacking Dark Chocolate: https://amzn.to/2Mwh9xN

I’M WEARING:
Bracelet: https://bit.ly/2stp9Im
Ring: https://bit.ly/2J7IXvp
Nails: https://bit.ly/2IYtcmX
Tan: https://bit.ly/2J3EqKi

FILMING EQUIPMENT
Camera 600D
Lens: https://bit.ly/2JlqU13
Tripod: https://amzn.to/2Gze2XI
Lights: https://amzn.to/2GWNMph

Disclaimer: This video is sponsored by Amino Apps. Some of links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
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