What I Eat in a Day #19 (Vegan/Plant-based) | JessBeautician

Description

INSTAGRAM: @jessbeautician
Show More INSTAGRAM: @jessbeautician
TWITTER: https://twitter.com/JessBeautician
BLOG: http://jessicabeautician.co.uk/
SNAPCHAT: jessbeautician
FACEBOOK: https://www.facebook.com/JessicaBeauticianBlog

My food processor: http://amzn.to/2aAZfIf
Newest version: http://bit.ly/2oe0Psg)
(Black version: http://bit.ly/2oRVCaE)
My juicer: http://bit.ly/2oOqhpN

BREAKFAST - STRAWBERRY CRUMBLE (Serves 2):
12 strawberries
1/2 cup oats
1/2 cup oat flour
1/4 cup melted coconut oil: http://amzn.to/2auaUxl
2 tbsp maple syrup: http://amzn.to/2aub6Nd
1 tbsp coconut sugar: http://amzn.to/2dDK5Ek
Preheat the oven to 180 degrees celsius then make the crumble topping by placing the oats, oat flour, coconut oil, maple syrup and coconut sugar in a bowl, mix that all together well. Next hull and half the strawberries and place them in a baking dish, squeeze over the juice of 1/2 lemon and then add the crumble mix on top. Place that in the oven to bake for 25 minutes. Serve hot.

SNACK - MASHED AVOCADO, SUN-DRIED TOMATO & WORCESTER SAUCE ON RICE CAKES:
Rice cakes: http://bit.ly/2md7VsN
1/2 avocado
4 sun-dried tomatoes
Salt & black pepper
Vegan Worcester sauce: http://amzn.to/2aAYTkU
For the topping, mash the avocado in its shell and add that to a bowl with the chopped sun-dried tomatoes, season it with salt and black pepper then give it a good mix together. Spread it over two rice cakes and then splash on some vegan Worcester sauce.

LUNCH - RED ONION & ROSEMARY PASTA (Serves 2 - or 1 large portion!)
1 tsp olive oil: http://amzn.to/2oUPcF4
1 red onion
1 large tbsp tomato paste
1/2 tsp paprika
1 tsp red pepper flakes
1 tsp chopped rosemary (dried or fresh)
1 can chopped tomatoes: http://amzn.to/2olkK9s
Salt & black pepper
1 cup wholewheat pasta
First finely dice the red onion and then to a small pan on a medium heat, add in the olive oil and then the red onion. Fry that off until soft and then add in the tomato paste and fry it off again. Next add in the paprika, red pepper flakes and and chopped rosemary - you could use dry or fresh. Next, add in the can of chopped tomatoes, season it with salt and black pepper and give it a really good stir. Then put a pan of boiling, salted water on a high heat and add in the wholewheat pasta. Once done, drained the pasta, add the sauce to the large pan then add the pasta into it. Stir it through and then serve it up. The sauce can be frozen in airtight containers and should be used within 2 weeks for maximum freshness.

SNACK - NAKD POSH BITS COCOA & SEA SALT: http://bit.ly/2ndFYpV

DINNER - MUSHROOM & ONION LOADED MASH (Serves 2):
4 medium sized potatoes
1 tsp olive oil: http://amzn.to/2oUPcF4
1 medium white onion
3 cloves garlic
200g mushrooms
1 tbsp chickpea flour: http://amzn.to/2oljt28
1/2 tsp paprika
1 bay leaf
1/2 pint vegetable stock: http://amzn.to/2i06ksG
Vegan Worcester sauce: http://amzn.to/2aAYTkU
Salt & black pepper
1 tbsp wholegrain mustard
First, quarter the peeled potatoes and add those into a pan of boiling, salted water on a medium-high heat. Next, slice up the onion and add that to a small pan with the olive oil. Fry those off until soft and then mince in the garlic and fry it off again. Chop the mushrooms, half smaller ones and quarter larger ones then add those to the pan too and give everything a good mix together, allowing the mushrooms to cook down. Next add in the chickpea flour and paprika, mix that well, then pop in a bay leaf and pour in the vegetable stock. Splash in some vegan Worcester sauce, add this to taste, season it with salt and black pepper then allow it to simmer and thicken. In the meantime, drain the potatoes, reserving a little of the water in the pan - mash them up adding more hot water along the way until it becomes nice and smooth. Add in the wholegrain mustard if using and season with salt and black pepper. Serve that up between two plates, remove the bay leaf then add on the mushrooms and onions and finish with some chopped fresh.

DESSERT - STRAWBERRY CRUMBLE NICE-CREAM:
1 frozen banana
Strawberry Crumble (see 'Breakfast' recipe)
Add the frozen chopped banana into a food processor and blend it up until almost smooth. Next add in the other half of the strawberry crumble leftover from breakfast and blend it up just to mix it. Serve immediately.

WHAT I'M WEARING:
TOP - (Similar here: http://bit.ly/2oNqY2J)
BRACELET: http://bit.ly/2dTKKRu
BEADED RING: http://bit.ly/2lYFgZx
NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK

CANDLE: http://bit.ly/2g43TTR
Show Less

More from Jessica B.

• 

  Mini Beauty Haul | JessicaBeautician
  by Jessica B.

• 

  Get Ready With Me: Beach Edition
  by Jessica B.

• 

  Current Non-Beauty Favourites | JessicaBeautician
  by Jessica B.

• 

  The Lip Product Addict Tag | JessicaBeautician
  by Jessica B.

• 

  January Favourites
  by Jessica B.