What I Eat in a Day #7 (Vegan/Plant-based) | JessBeautician

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BREAKFAST: Vanilla, oat and banana pancakes: (Makes 4)
2 bananas, chopped
1/2 mug oat flour: http://amzn.to/1SiDpqp
1/2 mug oat milk: http://amzn.to/1SiDw5r
1/2 teaspoon vanilla extract: http://amzn.to/1GC2xbS
Fresh strawberries, sliced
1 frozen banana, chopped
1/2 teaspoon cinnamon
Add the two chopped bananas into a bowl with the oat flour and mash until as smooth as you can get it. Pour the oat milk, stir well and flavour with the vanilla extract. Melt the coconut oil in a frying pan on a medium heat and poured in the pancake mix, roughly dividing it into four and cooking one at a time. Bubbles will form on the surface when they’re ready to be flipped, then cook for the same amount of time on the other side, around 5 minutes. Stack them up on my plate and top with the fresh strawberries. Make the cinnamon nice cream by blending the frozen banana in a food processor and once smooth, added the cinnamon, blend again and then scoop on top of the pancakes.

LUNCH: Chickpea ‘Tuna' Jacket Potato
1 large potato, scored and pricked
1 can chickpeas, drained and rinsed
1/2 red onion, chopped
1/2 avocado, mashed
2 tbsp lemon juice
2 tbsp tahini: http://amzn.to/1oivtNH
1 tbsp dijon mustard
Pink Himalayan salt & pepper: http://amzn.to/1MPosdB
Wrap the potato in foil an hour before you wish to eat it and bake in the oven on 200 degrees celsius. To a bowl, add the chickpeas and mash slightly with a fork. Add in the rest of the ingredients and mix well. Once your potato is cooked, add the chickpea ‘tuna’ on top and serve with fresh parsley or dill.

SNACK: Spinach Oat Crackers (Makes 8)
1 mug oat flour: http://amzn.to/1SiDpqp
2 tbsp nutritional yeast: http://amzn.to/20EtVKC
Pink Himalayan salt & pepper: http://amzn.to/1MPosdB
1 mug fresh spinach, washed
Add the dry ingredients to a bowl and mix well. Place the spinach in a food processor with 1/4 mug water and blend. Add to the oat mix and stir well. Spread out evenly onto a clean work top, roll to approx. 1cm in thickness and using a cookie cutter or glass, cut out 8 crackers. Place on a lined baking tray in the oven on 180 degrees celsius for 10 minutes, turning them over halfway through. Leave to cool. These can be stored in an airtight container for 2 days (the spinach makes them slightly soft).

DINNER: Mezze platter (Serves 2-4)
For the Babaganoush:
2 aubergines, pricked
1 bulb of garlic
1 tbsp lemon juice
1 tbsp tahini: http://amzn.to/1oivtNH
Pink himalayan salt: http://amzn.to/1MPosdB
Fresh parsley
Line an oven tray and place the aubergines on it. Slice the top off the garlic bulb and drizzle with a little olive oil, place on the tray with the aubergines and cook in the oven for 20 mins on 200 degrees celsius. Remove and leave to cool before peeling of the aubergine skins. Place in a food processor with the peeled garlic, tahini, lemon juice, salt and parsley and blend until smooth.

For the (Feta-less) Greek Salad:
1 white onion, sliced
1 large tomato, chopped
1 cucumber, chopped
1 handful fresh parsley, chopped
1 large handful black olives, pitted and sliced
1 tsp apple cider vinegar: http://amzn.to/1oivAZO
Add all the ingredients to a bowl and mix well. Serve chilled.

Optional others:
Homemade hummus recipe:
1 can chickpeas
3 tbsp water
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini
1/2 tsp cumin
Pink himalayan salt: http://amzn.to/1MPosdB
Blend all ingredients in a food processor until smooth.
Stuffed green olives
Chia bread: https://youtu.be/ld1AhJ8Ol9s?t=1m55s
Spinach crackers
Roasted red peppers
Falafels: https://youtu.be/fv_VxL79ksE?t=7m48s
Sundried tomatoes

Arrange everything on a platter and enjoy!

DESSERT: Almond and Orange Chocolate Bark.
1/2 mug coconut oil, melted: http://amzn.to/20Eu7cM
3 tbsp raw cacao powder: http://amzn.to/1oivFg2
2 tbsp maple syrup/agave (again, add to taste. 3-4 tbsp would be much sweeter, I have to be frugal with my maple syrup!): http://amzn.to/1Qb2RBR
1 tbsp almond butter: http://amzn.to/20EtGPO
Juice of 1/2 orange
2 tbsp orange zest
Pink Himalayan salt: http://amzn.to/1MPosdB
Mix all of the ingredients minus the salt and zest in a bowl and spread out evenly on a lined tray, sprinkle over the salt. Place in the freezer for 10 minutes then take out, sprinkle over the orange zest and pop it back the freezer for a further 20 mins. When you remove it, it will simply break it apart into pieces. Store in an airtight container in the fridge for up to a week.

WHAT I'M WEARING:
TOP - Topshop (Similar here: http://bit.ly/1RMziZk)
NAILS - HJ Manicure 'Lace': http://bit.ly/1MLFA2C
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