What I Eat in a Day #33 (Vegan/Plant-based) | JessBeautician

Description

KITCHENWARE:
Show More KITCHENWARE:
Tea jars: https://bit.ly/2uKqDzc
Tea Infuser: https://bit.ly/2AeQXqo
Glass straws: https://amzn.to/2InNoBL
Small KeepCup: https://bit.ly/2v1TUET
Large KeepCup: https://bit.ly/2zYSoZM
Furi Pro East West Knife: https://amzn.to/2KrXSAx
Furi Serrated knife: https://amzn.to/2tFIZRj
Kettle: http://bit.ly/2I2qbRI
Magimix Vision toaster: http://bit.ly/2GSWmSz
Magimix food processor: http://bit.ly/2sY6GXp
Vitamix blender: http://bit.ly/2F4Dpir
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
Lemon squeezer: http://bit.ly/2FVGtyM
White bowls: https://bit.ly/2AcOs7S
Bowls: http://bit.ly/2F8YR6G
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Tall glasses: http://shopstyle.it/l/Bq5d
Short glasses: http://bit.ly/2FtsHQ5

BREAKFAST - Overnight Oats with Nutty-Crumb Breakfast Topping:
CREAMY OVERNIGHT OATS:
1 cup jumbo oats
1/2 cup plant milk
1/2 cup coconut yoghurt
1 tbsp sweetener
Pinch vanilla powder
Pinch salt
Mix all ingredients together in a bowl.

BREAKFAST TOPPING:
1/4 cup pecans
1/4 cup almonds
1/4 cup pumpkin seeds
1/4 cup cacao nibs

Make the Creamy Overnight Oats the night before and set in the fridge overnight. Make the Nutty-Crumb Breakfast Topping by adding the pecans, almonds, pumpkin seeds and cacao nibs into a food processor and pulse until they formed a crumb-like mixture. Sprinkle over the Creamy Overnight Oats and serve with fruit. Store any leftover Breakfast Topping in an airtight container in a cool, dry place.

SNACK - Bird & Blend Strawberry Lemonade Iced Tea: https://bit.ly/2uLCxca

LUNCH - Creamy Red Pepper & Red Lentil Stew:
1 tsp Coconut Merchant Turmeric Coconut Oil: https://amzn.to/2LpmWtf
1 white onion
3 cloves garlic
Pinch cayenne pepper
1/2 tsp chilli flakes
1 tsp paprika
1 tsp dried parsley
1 cup red lentils (reserve 1/4)
1 jar roasted red peppers
2 cups passata
1 cup hot water (rinsed through passata jar)
1 can coconut milk: https://amzn.to/2LlZD3z
Salt & pepper
1 tbsp olive oil
Pinch of onion granules, paprika, salt and garlic pepper
Juice 1/2 lemon
Coconut yoghurt, parsley
Add the coconut oil into a large pan on a medium heat to melt, and meanwhile roughly chop the onion and mince the garlic, then add those to the pan and fry them off for a couple of minutes. Next, add in the cayenne pepper, chilli flakes, paprika and dried parsley, then turn those through the onions to coat them. Rinse and drain the red lentils but only add in around 3/4 to the pan along with also the drained jar of roasted red peppers, roughly chopped. Stir those through the spices before then pouring in the passata, hot water and coconut milk. Season with salt and pepper then give it a good stir though, bring it up to a boil and then leave to simmer, uncovered for 30 minutes. Meanwhile, add the remaining 1/4 cup lentils to a pan with the olive oil and fry them off for a few minutes, then add in the onion granules, paprika, salt and garlic pepper. Turn that through and fry them off until crispy, then place on a paper towel to soak up any excess oil and cool until even crispier. Just before it’s done, squeeze in the lemon juice and give it a final stir. Serve with coconut yoghurt, the crispy fried lentils and parsley.

SNACK - KoKo Dairy Free Peach & Passionfruit Yoghurt: https://bit.ly/2Ly0Kfy
1/2 passionfruit
Coconut flakes: https://amzn.to/2Obl1pL

DINNER - Roast Vegetable Orzo (Serves 2-4):
4 cloves garlic
1 red onion
1 yellow pepper
1 red pepper
1 aubergine
2 tbsp olive oil: https://amzn.to/2mDifNt
3 tbsp balsamic vinegar: https://amzn.to/2v0K5Hn
1 tsp fennel seeds
Salt & pepper
Orzo pasta
Small handful pine nuts
1/4 cup sun-dried tomatoes, chopped
Juice of 1/2 lemon
Fresh basil
Mince the garlic, then roughly chop the red onion, peppers, butternut squash and aubergine. Turn the oven on to 180 degrees celsius, then add all of the veg into a large baking dish. To that, add the olive oil, balsamic vinegar, fennel seeds and season with salt and pepper. Turn that through to coat the veg and then place it in the oven to roast for around 40 minutes. Before it’s almost done, cook the orzo then drain it off and set it aside. In the bottom of the same pan, toast the pine nuts then remove and leave to cool. Remove the roast veg from the oven and add it into the large pan, then add the cooked orzo and turn it through. Squeeze in the lemon juice, add the sun-dried tomatoes and basil, season again and mix it through well. Serve with the toasted pine nuts and more fresh basil.

DESSERT - Strawberries & Oatly Cream with mint:
Oatly cream: https://amzn.to/2mFzKwP

I'M WEARING:
Ring: https://bit.ly/2InyXO1
Bracelet: https://bit.ly/2GYCDV3
Nails: https://bit.ly/2gWwslc
Tan: https://bit.ly/2IDCx22

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