Jess Beautician | What I Ate #VeganJune 16 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded June 2016 | Updated October 2024, 1 hour ago.
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
My juicer: amzn.to/1RTBei1
Metal straws: amzn.to/1N4SUVc
DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: bit.ly/1wEdBQn
The Best Speech Ever: bit.ly/1muFZxA
Forks Over Knives: bit.ly/1nEUYRE
Earthlings: bit.ly/1Ll600D
Cowspiracy: bit.ly/1p1fBso
BREAKFAST- Overnight Raspberry Oat Pot:
1/2 cup oats
1/2 cup almond milk
Small handful raspberries
Toppings: Goji berries: amzn.to/28WQbhz, Coconut: amzn.to/1Upfuqc
Prepare the the night before by adding the oats into a jar with the almond milk. Add in the raspberries, or your fruit of choice, and give it a good stir. Place in the fridge to set overnight. In the morning top it with dried fruit, nuts and/or seeds.
SNACK - Juice and Banana Bread Nakd Bar:
1 thumb size piece ginger
1/2 pineapple
1 cucumber
2 sticks celery
Juice the fruit and vegetables, pour into a glass and serve chilled.
Banana Bread Nakd Bar: amzn.to/28WQ2L4
LUNCH - Mexican Chilli Bowl (Serves 1):
2 potatoes
1 tsp olive oil
2 cloves garlic
1/2 tsp paprika
Salt & black pepper
Three Bean Chilli: youtu.be/AOMADf-H_gk?t=5m5s
1/2 avocado
Cashew Sour Cream: youtu.be/hP0L2KhnXfU?t=2m28s
Toppings: Sliced red chilli, spring onion, coriander
Start by cutting the potatoes into wedges. Place them on a lined baking tray and drizzle over the olive oil, mince over the garlic and then season them with the paprika, salt and black pepper. Place those in the oven to cook for 25 minutes on 180 degrees celsius. Serve immediately once they are removed from the oven, top with the Three Bean Chilli, mashed avocado, Cashew Sour Cream and toppings of choice.
SNACK - Muesli Energy Balls (Makes 8):
1/2 cup oats
1/2 cup oat flour
1 green apple, grated
8 finely chopped dates: amzn.to/1W5rcwr
1 tbsp almond butter: amzn.to/1N9qPbb
1/2 tsp cinnamon
Add all ingredients into a large mixing bowl and roughly mixed it together with your hands. Take a small amount and roll them into balls to make 8 altogether. Store in an airtight container in the fridge for up to 4 days.
DINNER - Broccoli Pasta:
Broccoli Soup: youtube.com/watch?v=vFw2jgqoRjE
Penne pasta
1/2 cup peas
Small handful basil, shredded
Cook the penne pasta and heat the broccoli soup. Rinse and drain the pasta, add the soup/sauce to the pan, then the pasta back in and stirred it through. Add in the peas and basil then serve with a squeeze of fresh lemon juice.
DESSERT - Almond and Raspberry Ice-cream with chocolate drizzle
Ice-lolly molds: amzn.to/1Upez9f
Small handful raspberries (for each)
Almond milk
Prepare the day/morning before by adding the raspberries into an ice lolly mold then fill it to the top with almond milk, stir and leave to set in the freezer for at least 7-8 hours.
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
My juicer: amzn.to/1RTBei1
Metal straws: amzn.to/1N4SUVc
DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: bit.ly/1wEdBQn
The Best Speech Ever: bit.ly/1muFZxA
Forks Over Knives: bit.ly/1nEUYRE
Earthlings: bit.ly/1Ll600D
Cowspiracy: bit.ly/1p1fBso
BREAKFAST- Overnight Raspberry Oat Pot:
1/2 cup oats
1/2 cup almond milk
Small handful raspberries
Toppings: Goji berries: amzn.to/28WQbhz, Coconut: amzn.to/1Upfuqc
Prepare the the night before by adding the oats into a jar with the almond milk. Add in the raspberries, or your fruit of choice, and give it a good stir. Place in the fridge to set overnight. In the morning top it with dried fruit, nuts and/or seeds.
SNACK - Juice and Banana Bread Nakd Bar:
1 thumb size piece ginger
1/2 pineapple
1 cucumber
2 sticks celery
Juice the fruit and vegetables, pour into a glass and serve chilled.
Banana Bread Nakd Bar: amzn.to/28WQ2L4
LUNCH - Mexican Chilli Bowl (Serves 1):
2 potatoes
1 tsp olive oil
2 cloves garlic
1/2 tsp paprika
Salt & black pepper
Three Bean Chilli: youtu.be/AOMADf-H_gk?t=5m5s
1/2 avocado
Cashew Sour Cream: youtu.be/hP0L2KhnXfU?t=2m28s
Toppings: Sliced red chilli, spring onion, coriander
Start by cutting the potatoes into wedges. Place them on a lined baking tray and drizzle over the olive oil, mince over the garlic and then season them with the paprika, salt and black pepper. Place those in the oven to cook for 25 minutes on 180 degrees celsius. Serve immediately once they are removed from the oven, top with the Three Bean Chilli, mashed avocado, Cashew Sour Cream and toppings of choice.
SNACK - Muesli Energy Balls (Makes 8):
1/2 cup oats
1/2 cup oat flour
1 green apple, grated
8 finely chopped dates: amzn.to/1W5rcwr
1 tbsp almond butter: amzn.to/1N9qPbb
1/2 tsp cinnamon
Add all ingredients into a large mixing bowl and roughly mixed it together with your hands. Take a small amount and roll them into balls to make 8 altogether. Store in an airtight container in the fridge for up to 4 days.
DINNER - Broccoli Pasta:
Broccoli Soup: youtube.com/watch?v=vFw2jgqoRjE
Penne pasta
1/2 cup peas
Small handful basil, shredded
Cook the penne pasta and heat the broccoli soup. Rinse and drain the pasta, add the soup/sauce to the pan, then the pasta back in and stirred it through. Add in the peas and basil then serve with a squeeze of fresh lemon juice.
DESSERT - Almond and Raspberry Ice-cream with chocolate drizzle
Ice-lolly molds: amzn.to/1Upez9f
Small handful raspberries (for each)
Almond milk
Prepare the day/morning before by adding the raspberries into an ice lolly mold then fill it to the top with almond milk, stir and leave to set in the freezer for at least 7-8 hours.
