What I Eat in a Day #34 (Vegan/Plant-based) | JessBeautician AD

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Find Nu U Nutrition here: https://nuunutrition.com. This video is kindly sponsored by Nu U Nutrition.
Show More Find Nu U Nutrition here: https://nuunutrition.com. This video is kindly sponsored by Nu U Nutrition.

Nu U Nutrition B12 Spray: https://amzn.to/2Nv0xI1

KITCHENWARE:
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BREAKFAST - Toast with Spinach and Avocado
Bread
1/2 tsp chilli flakes
2 large handfuls spinach
1 avocado
Juice 1/2 lime
Salt & pepper
Coriander
Add the chilli flakes to a pan with a drop of oil and let those fry for around a minute. Added the spinach, season with salt and pepper, and allow it to wilt down. In a bowl, mash the avocado, then add in the wilted spinach, squeeze in the lime juice and gently stir that together. Serve on toast with some fresh chopped coriander.

SNACK - Rebel Kitchen Iced Coffee: https://bit.ly/2w25a5l

LUNCH - Lemon & Garlic Cream Cheese Pasta
1/2 tsp oil
2 cloves garlic
1/2 pot KoKo Coconut Cream Cheese
Juice of 1 lemon
Small bunch parsley
Small bunch basil
Salt & pepper
Wholewheat penne
Cook the pasta until al dente, then drain it off but reserve some of the pasta water - around 1/3 cup. Keep that to the side, then in the pan add the oil, mince the garlic, add it in and fry it off for a minute. Next, add the cooked pasta back in along with the water, stir it through the garlic, then add the KoKo Cream Cheese and the lemon juice. Stir that, add in the parsley and basil, and season with salt and pepper. Turn it through once more and serve with rocket.

DINNER - Roasted Harissa Cauliflower
1 tbsp oil
1 cauliflower
2 tbsp harissa or curry paste: https://amzn.to/2PQKuFW

Brown rice
1/2 can chickpeas

Coconut yoghurt
3 cloves garlic
1/4 cucumber
Small bunch fresh mint

Pickled peppers, red onion, coriander

Preheat the oven to 180 degrees celsius. Next, cut the cauliflower into steaks, then brush a large baking dish with a little oil, place the steaks in and then coat each piece in the harissa or curry paste. Place that in the oven to roast for around 40 minutes. Meanwhile, cook the rice in some vegan stock and leave that to cook for around 25 minutes. Add the coconut yoghurt to a bowl with the garlic, grated cucumber and mint, and stir it all together. Once the rice has cooked, add in the chickpeas and mix those through. Plate up the rice, then remove the roasted cauliflower from the oven and place that on top, add on the over the garlic, cucumber and mint yoghurt and some sliced pickled chilli peppers, sliced red onion and some chopped fresh coriander.

DRINK:
Coconut Merchant Watermelon Juice: https://amzn.to/2MCEDGn
Jax CoCo Sparking Raspberry Coconut Water:
https://www.instagram.com/jaxcocoglobal/
Ice, lime

DESSERT - The Coconut Collaborative Choc Pot

I’M WEARING:
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Bracelet: https://bit.ly/2ONeFfA
Ring: https://bit.ly/2nP4bkA
Nails: https://bit.ly/2I8LnEE
Tan: http://bit.ly/2N0osP8

FILMING EQUIPMENT
Camera: https://amzn.to/2weVch5
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Disclaimer: This video is sponsored by Nu U Nutrition. Some of the products mentioned are PR gifts and some of links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
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