What I Eat in a Day #VeganNovember 11 (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/1DGnsqX
Wooden spoon: http://amzn.to/2aAZ1ki

BREAKFAST - Peanut Butter Granola with Banana Frozen Yoghurt (Makes 4 servings):
3 cups oats
2 tbsp melted coconut oil: http://amzn.to/2auaUxl
3 tbsp maple syrup: http://amzn.to/2aub6Nd
1/2 cup peanut butter: http://amzn.to/2evGkj7
1/2 cup peanuts
1 tsp vanilla extract: http://amzn.to/2byx9yB

1 frozen chopped banana
2/3 cup almond milk: http://amzn.to/2eNNrEw
Preheat the oven to 160 degrees celsius. Add the oats, coconut oil and maple syrup to a large mixing bowl first and I give that a good mix together. Next add in the peanut butter, peanuts and vanilla extract and stir it through again. Tip that out onto a lined baking tray and spread it out evenly, then place it in the oven to bake for around 20 minutes, giving it a quick turn halfway through. Remove from the oven and leave to cool before transferring it to a container. To make the ‘Banana Frozen Yoghurt’, blend the frozen banana and almond milk together until smooth. Serve with the granola. Store any remaining granola in an airtight container or glass jar for up to 2 weeks.

SNACK - Apple Wedges with Orange Spice Choc Shot:
1 apple
Choc Shot Orange Spice: http://amzn.to/2ffUXHd
Slice the apple into wedges and serve with a pot of Orange Spice Choc Shot for dipping.

LUNCH - Baked Sweet Potato with Cheesy Chili:
1 sweet potato
Three Bean Chili: http://www.jessicabeautician.co.uk/2015/11/skin-food-vegan-three-bean-chilli.html
Splash vegan Worcester sauce (optional): http://amzn.to/2aAYTkU
4 tbsp nutritional yeast: http://amzn.to/2aAZ8MM
2 chopped spring onions
Red pepper flakes
Turn the oven on to 200 degrees celsius, prick the sweet potato and place that in the oven for around 35-40 minutes to cook. In that time. Heat the Three Bean Chili if cooking from defrosted, add in a splash of the Worcester sauce and the nutritional yeast, stir well. Remove the potato from the oven, score a cross in the top to open it up and then add on the chill. Serve with more nutritional yeast, spring onions, red pepper flakes, vegan sour cream and/or guacamole.

SNACK - Blue Corn Chips with Tomato & Red Onion Salsa:
1 tomato
1/4 red onion
Small bunch fresh parsley
2 small jalapeños
1 tbsp lemon juice
RW Garcia Blue Corn Chips: http://amzn.to/2dDJVwD
Chop up the tomato, red onion, parsley and the jalapeños. Mix together in a bowl with the lemon juice and serve with the blue corn chips.

Loaded Nachos: https://youtu.be/6j5mrkcuZ9g?t=5m57s

DINNER - Spicy Tomato & Spinach Pasta (Serves 2):
1 white onion
3 cloves garlic
2 tbsp tomato paste
1 red chilli
1 tbsp dried basil
3 tomatoes
Salt & black pepper
1 large handful spinach
2 cups wholewheat fuselli
Fresh basil
Make the spicy tomato sauce by first chopping up the onion, add that to a pan on a medium heat with 1 tablespoon olive oil and cook those off until soft. Mince in the garlic and fry that off too. Next add in the tomato paste, fry that off, then add in the dried basil. Finely chop the small red chilli and add that to the pan, then chop the tomatoes, add those to the pan, mix the sauce well then add in 1 cup hot water and season it with salt and black pepper. Leave that to simmer for around 20 minutes and just before it’s done, cooked the pasta. Drain it off then add the sauce to the large pan, add in the fresh spinach and stir that until it wilts, then add the pasta back in, give it add a good mix together and served with the fresh basil.

Marinara Sauce: https://www.youtube.com/watch?v=czr3TylNPd0&feature=youtu.be&t=5m53s

DESSERT - Tumeric milk:
1 cup almond milk: http://amzn.to/2eNNrEw
1 tsp maple syrup: http://amzn.to/2aub6Nd
1/2 tsp tumeric
1/4 tsp ground cinnamon
1/4 tsp ginger
Grating nutmeg
Cinnamon stick (optional)
Heated the almond milk on a low heat in a small pan. Once warm, add in the maple syrup, turmeric, cinnamon, ground ginger and nutmeg. Stir well, pour into a cup and serve with a cinnamon stick to stir and for more flavour.

WHAT I'M WEARING:
BRACELET - http://bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': http://bit.ly/2edleaK
Show Less

More from Jessica B.

• 

  What I Ate #VeganJune 8 (Vegan/Plant-based) |...
  by Jessica B.

• 

  What I Eat in a Day #VeganNovember 2...
  by Jessica B.

• 

  What I Eat in a Day #VeganNovember 6...
  by Jessica B.

• 

  Sea Trampoline & UK Hauling | #JessicaVlogsJuly
  by Jessica B.

• 

  GlossyBox: The Christmas Box!
  by Jessica B.