What I Eat in a Day #18 (Vegan/Plant-based) | JessBeautician

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Food processor: http://amzn.to/2aAZfIf
(Black version: http://amzn.to/2irysAX)

BREAKFAST - Oat & Chia Pudding Bowl (Serves 1):
1/3 cup oats
1/4 cup chia seeds: http://amzn.to/2bXylzS
1 cup almond milk: http://amzn.to/2koIwi7
2 tbsp maple syrup: http://amzn.to/2aub6Nd
Cacao nibs: http://amzn.to/2emi5Uo
Goji berries: http://amzn.to/2d16LOK
Pumpkin Seeds: http://amzn.to/2kR61yl
Freeze-dried strawberries: http://bit.ly/2iR7O9x
Coconut flakes: http://amzn.to/2eXg6qT
Make this up the night before by placing the oats and chia seeds in a bowl with the almond milk and maple syrup. Give that a good mix together and then place that in the fridge overnight to set. In the morning, remove it from the fridge and add on your toppings of choice.

SNACK - Fresh Mint Tea & Primal Pantry Brazil Nut & Chery Snack Bar:
1 small handful fresh mint leaves
Place the mint leaves in a cup, fill the cup with hot water and leave to stand until the water is fully infused.
Primal Pantry Brazil Nut & Chery Snack Bar: http://bit.ly/2kR63Gq

LUNCH - Avocado, Lettuce, Tomato Sandwich:
Rye bread: http://bit.ly/2ln9l53
Tomato, Olive & Red Pepper Paste: https://youtu.be/7MEItoB5Kus?t=55s
1 tomato
1/2 avocado
Lettuce/rocket
Blue Corn Chips: http://amzn.to/2dDJVwD
Slice the tomato and avocado. Spread the Tomato, Olive & Red Pepper paste on one slice of rye bread then place on the sliced tomato and sliced avocado, add on the rocket/lettuce, then take another piece of rye bread and spread on some more paste. Serve with Blue Corn Tortilla Chips.

SNACK - Worcester Cashews:
1 handful cashews: http://bit.ly/2l0UDTb
Vegan Worcester Sauce: http://bit.ly/2bt6Qc6
Add the cashew nuts to a dry pan on a low heat and toast until golden, shuffling so they don't catch or burn. Splash in the vegan Worcester sauce, coat well and serve.

DINNER - Vegetable Sweet & Sour (Serves 4):
1 tsp coconut oil: http://bit.ly/2kTsZos
1 white onion
3 cloves garlic
1 large carrot, peeled
1 sweet red pepper
2 small green pepper
1 tbsp tomato paste
1 tin chopped tomatoes
3 tbsp apple cider vinegar: http://amzn.to/2lqvGRK
1/2 pint vegetable stock: http://amzn.to/2f4MytO
Salt & black pepper
1 can baby corn
1 pineapple
Brown rice
Sliced red chilli to serve (optional)
First melt the coconut oil in a large pan on a medium heat. Then slice up the onion, add that to the pan and fry it off until soft. Next, mince in the garlic and fry that off with the onion too. Slice up the carrot, add that to the pan and fry that off too. Then, add in the tomato paste, next slice up the red and green peppers, add those to the pan and then give everything a good mix together. Next add in the chopped tomatoes, apple cider vinegar and vegetable stock. Season it with salt and black pepper, then bring it up to a boil and leave it simmering with the lid on. In the meantime, cook the brown rice and chop up the pineapple into chunks. Once the rice is almost finished, add the baby corn to the sweet and sour along with the pineapple chunks. Leave that to cook whilst the rice finishes cooking and then dish up the rice and serve sweet and sour with it. Topped with some fresh sliced chilli for extra heat.

DESSERT - Chocolate Stuffed Grilled Bananas (Serves 2)
2 bananas
Seed & Bean Hemp Oil & Pumpkin Seed Chocolate: http://amzn.to/2iZVmDb
Turn on the grill and then take the bananas and slice them down the centre. Place those on a lined baking shelf, break the chocolate into squares then stuff it into the bananas. Place those under the grill for around 3 minutes, then remove them, peel off the skins and cut them up into bite-size pieces. Serve warm or set in the fridge.

WHAT I'M WEARING:
TOP - Whistles: (Similar: http://bit.ly/2lVYbHG)
BRACELET - http://bit.ly/2lifbol
BEAD RING: http://bit.ly/2lYFgZx
NAILS - Ciate 'Beach Melba':
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