What I eat in a day as a healthy, plant-based vegan with easy breakfast 0:35 lunch 4:48 and dinner 13:16 recipes listed below 🙂
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Make-a-Head Green Smoothie:
– kale
– spinach
– yellow squash
– banana
– orange (peeled)
– blueberries
– 1 pitted date
– water or almond milk*
*I only make smoothies with almond milk if I don’t use kale. It’s probably just a personal preference but kale has a strong flavor and I don’t like mixing it with plant milk. I use water or coconut water instead. Spinach has a more mild flavor so it’s harder to detect and really combined with frozen banana + almond milk + cinnamon 🙂
Add ingredients to a blender, sans the water. Pop in the freezer overnight. In the morning, add liquid of your choice and blend until very smooth.
Gotta love a 30 second breakfast that happens to be packed with nutrients!
Tip: Add some avocado or almond butter if it’s going to be a while before your next meal or snack. Also, a pinch of cinnamon is delicious in smoothies too. Get creative and enjoy!
I have more smoothie recipes and smoothie bowls in my ebook 30 VEGAN BREAKFASTS. Hope you enjoy:
Grilled Romaine Salad with Vegan Lime Vinaigrette
1/2 large head of Romaine lettuce
chili powder
1/4 tsp vegan butter (optional)
1/2 cup (or as much as you like) of canned hominy
salt + pepper
plantain chips
cilantro
Vegan Lime Salad Dressing:
1/2 of an avocado
the juice of two small/medium limes
3 tbsp of water
1/2 tsp agave
1/2 tsp sea salt
1/2 tsp black pepper
Add ingredients to a blender. Blend until smooth.
In a non-stick pan on medium high heat, cook hominy with 1/4 tsp of vegan butter and salt and pepper for about 3 minutes or until warm and slightly browned.
Set grilled hominy aside and generously sprinkle half of a large head of romaine lettuce with chili powder.
In the same pan, grill lettuce over medium high/high heat for 30-45 seconds or until slightly browned. Flip and cook for another 30 seconds. Lettuce should still be crisp but slightly browned.
Top lettuce with hominy, a few crushed plantain chips, fresh cilantro, and the lime vinaigrette 🙂 Serve warm and enjoy!
MORE Salad Recipes:
CARROT GINGER SOUP:
Cornmeal Crusted Cauliflower
– 1/2 head of cauliflower, cut into florets
– 1 cup of Bob’s Red Mill gluten-free cornbread mix
– 1/2 tsp garlic powder
– generous 1/2 tsp salt
– 5 dashes cayenne pepper
– 1 cup unsweetened almond milk
– 1/2 tbsp olive oil
– 1/2 tbsp maple syrup
Mix dry indents in a bowl, then add almond milk, olive oil, and maple. Stir well and generously coat each cauliflower floret (make sure they’re dry) in the batter.
Transfer to a lined baking sheet and bake at 400 degrees for 20 minutes or until florets are soft and the outside is crispy.
I recommend serving these with something to dip them in like bbq sauce, vegan honey mustard, or a store bought option like garlic hummus, vegan ranch, or pesto Bitchin sauce 🙂
If you have any questions, feel free to comment below! I’d be more than happy to help!
Love,
Nicole
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