Jess Beautician | What I Eat in a Day #20 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded July 2017 | Updated October 2024, 1 hour ago.
Instagram: @jessbeautician
Twitter: twitter.com/JessBeautician
Blog: jessicabeautician.co.uk
Facebook: facebook.com/JessicaBeauticianBlog
Food processor & blender: bit.ly/2tFBUlz
Cutlery: bit.ly/2ueliOH
Pans: amzn.to/2sgd2MT
BREAKFAST - Coconut & Blueberry Muffin Bake (Serves 1):
1/2 cup rolled oats
1/2 cup coconut flour: bit.ly/2EHRjbl
1 tbsp flaxseed: amzn.to/2t5wrmE
Pinch salt
1/2 cup blueberries
1 cup coconut milk: bit.ly/2teK0i0
4 tbsp maple syrup: amzn.to/2tEriDg
Coyo Vanilla Bean Yoghurt
Preheat the oven to 180 degrees celsius, then add the rolled oats, coconut flour, flaxseed, salt, blueberries, coconut milk and maple syrup to a bowl, mix it all together lightly and then place it in a small baking dish in the oven for 35 minutes. Gently mix it up with a fork half way through to give it a fluffy texture, then I remove it and leave it to cool. Layer the yoghurt in a bowl with the Muffin Bake and finish with some fresh blueberries on top.
SNACK - Nakd Lemon Drizzle bar: amzn.to/2sUxemR
LUNCH - Creamy Courgette & Spinach Soup (Serves 2):
1 white onion
1 tsp olive oil: amzn.to/2uVNEwQ
2 cloves garlic
3 courgettes
1/2 pint stock: amzn.to/2uyPXFO
200ml Cocofina coconut milk: bit.ly/2t526nY
2 large handfuls fresh spinach
Small handful basil
Fresh thyme
Grating of nutmeg
Salt & pepper
First slice up the onion, then add the olive oil to a pan and turn the heat up to medium. Next add in the onions and cook them off. Then add in the garlic, fry those off too, then roughly chop up the courgettes, add those to the pan too and cook them down for around 5 minutes. Next pour in the vegetable stock and coconut milk, give it a good mix then next add in the fresh spinach, basil and thyme. Season it well with salt and pepper then grate in some nutmeg, give it another good stir, bring it up to a boil and leave it to simmer with the lid on for 20 minutes. Transfer the soup to a blender, blend until smooth and pour it back in the pan to then heat it though again. Serve it up into a bowl, with coconut milk or yoghurt on top and some more fresh basil. Leftovers can be frozen in a container for up to a week.
SNACK - Fried Herby Tomato Puree on Inspiral Crackers (Serves 2 large crackers):
1 tsp olive oil: amzn.to/2uVNEwQ
2 tbsp tomato puree
1 tsp mixed herbs
1/2 tsp garlic powder: amzn.to/2uVOUjh
Salt & pepper
Inspiral Tomato Crackits: amzn.to/2sBN2uR
Heat the olive oil in a frying pan then add in the tomato puree. Next add in the mixed herbs, parsley, dried garlic, salt and pepper. Fry that off for a few minutes, once ready spread it on your crackers of choice.
DINNER - Spaghetti & Mushroom Meatballs (Serves 2-4):
1 white onion
Drop of olive oil: amzn.to/2uVNEwQ
3 cloves garlic
300g mushrooms
2 tbsp nutritional yeast: amzn.to/2udyJye
Small handful parsley
1 tsp dried herbs
Salt & pepper
Splash Worcester sauce: bit.ly/2bt6Qc6
2 tbsp oat flour
2 tbsp brown rice flour: bit.ly/2tPXHGF
Biona spelt spaghetti: bit.ly/2surQM9
Mr Organic Seitan Sauce: bit.ly/2seW4i0
Homemade Marinara Sauce: youtu.be/czr3TylNPd0?t=5m48s
Roughly chop up the onion and add that to a pan with a drop of olive oil. Cook those down on a medium heat then add in the garlic and fry that off too. Next roughly chop the mushrooms, add those to the pan and cook them down. Then add in the nutritional yeast, fresh parsley, dried herbs, season it with salt and black pepper and then splash in a good amount of Worcester sauce. Continue to cook it right down for around 10 minutes, until the mixture is as dry as possible, then transfer it over to a food processor and pulse it until it becomes minced. Add in the oat flour and brown rice flour, and pulse again until it is mixed together well. Take a tablespoon of the mix at a time in the palm of your hand and form into small balls - this should make 14 in total. Place them on a lined baking tray in the preheated oven at 180 degrees celsius for 15 minutes. In this time, heat your sauce and cook your pasta. Remove the Mushroom Meatballs from the oven, place them in the sauce and allow them to finish cooking through in there until the spaghetti is done. Divide the pasta up between bowls and add the meatballs and any leftover sauce on top, before finishing with some fresh basil on top. Any leftover meatballs can be frozen on their own or frozen in a sauce, which can then be defrosted and reheated when you want to eat them.
DESSERT - Yoghurt Stuffed Raspberries and Chocolate Chunks:
Seed & Bean Coconut & Raspberry Dark Chocolate: bit.ly/2tZaMOG
Handful raspberries
Coyo Vanilla Bean Yoghurt
Stuff the raspberries with yoghurt and serve with chocolate chunks!
I'M WEARING:
Top: (Similar: bit.ly/2tBnRxp)
Bracelet: bit.ly/2uyQE1K
Beaded ring: bit.ly/2sGryhh
Nails- Ciate 'Couture': bit.ly/2seMUom
Instagram: @jessbeautician
Twitter: twitter.com/JessBeautician
Blog: jessicabeautician.co.uk
Facebook: facebook.com/JessicaBeauticianBlog
Food processor & blender: bit.ly/2tFBUlz
Cutlery: bit.ly/2ueliOH
Pans: amzn.to/2sgd2MT
BREAKFAST - Coconut & Blueberry Muffin Bake (Serves 1):
1/2 cup rolled oats
1/2 cup coconut flour: bit.ly/2EHRjbl
1 tbsp flaxseed: amzn.to/2t5wrmE
Pinch salt
1/2 cup blueberries
1 cup coconut milk: bit.ly/2teK0i0
4 tbsp maple syrup: amzn.to/2tEriDg
Coyo Vanilla Bean Yoghurt
Preheat the oven to 180 degrees celsius, then add the rolled oats, coconut flour, flaxseed, salt, blueberries, coconut milk and maple syrup to a bowl, mix it all together lightly and then place it in a small baking dish in the oven for 35 minutes. Gently mix it up with a fork half way through to give it a fluffy texture, then I remove it and leave it to cool. Layer the yoghurt in a bowl with the Muffin Bake and finish with some fresh blueberries on top.
SNACK - Nakd Lemon Drizzle bar: amzn.to/2sUxemR
LUNCH - Creamy Courgette & Spinach Soup (Serves 2):
1 white onion
1 tsp olive oil: amzn.to/2uVNEwQ
2 cloves garlic
3 courgettes
1/2 pint stock: amzn.to/2uyPXFO
200ml Cocofina coconut milk: bit.ly/2t526nY
2 large handfuls fresh spinach
Small handful basil
Fresh thyme
Grating of nutmeg
Salt & pepper
First slice up the onion, then add the olive oil to a pan and turn the heat up to medium. Next add in the onions and cook them off. Then add in the garlic, fry those off too, then roughly chop up the courgettes, add those to the pan too and cook them down for around 5 minutes. Next pour in the vegetable stock and coconut milk, give it a good mix then next add in the fresh spinach, basil and thyme. Season it well with salt and pepper then grate in some nutmeg, give it another good stir, bring it up to a boil and leave it to simmer with the lid on for 20 minutes. Transfer the soup to a blender, blend until smooth and pour it back in the pan to then heat it though again. Serve it up into a bowl, with coconut milk or yoghurt on top and some more fresh basil. Leftovers can be frozen in a container for up to a week.
SNACK - Fried Herby Tomato Puree on Inspiral Crackers (Serves 2 large crackers):
1 tsp olive oil: amzn.to/2uVNEwQ
2 tbsp tomato puree
1 tsp mixed herbs
1/2 tsp garlic powder: amzn.to/2uVOUjh
Salt & pepper
Inspiral Tomato Crackits: amzn.to/2sBN2uR
Heat the olive oil in a frying pan then add in the tomato puree. Next add in the mixed herbs, parsley, dried garlic, salt and pepper. Fry that off for a few minutes, once ready spread it on your crackers of choice.
DINNER - Spaghetti & Mushroom Meatballs (Serves 2-4):
1 white onion
Drop of olive oil: amzn.to/2uVNEwQ
3 cloves garlic
300g mushrooms
2 tbsp nutritional yeast: amzn.to/2udyJye
Small handful parsley
1 tsp dried herbs
Salt & pepper
Splash Worcester sauce: bit.ly/2bt6Qc6
2 tbsp oat flour
2 tbsp brown rice flour: bit.ly/2tPXHGF
Biona spelt spaghetti: bit.ly/2surQM9
Mr Organic Seitan Sauce: bit.ly/2seW4i0
Homemade Marinara Sauce: youtu.be/czr3TylNPd0?t=5m48s
Roughly chop up the onion and add that to a pan with a drop of olive oil. Cook those down on a medium heat then add in the garlic and fry that off too. Next roughly chop the mushrooms, add those to the pan and cook them down. Then add in the nutritional yeast, fresh parsley, dried herbs, season it with salt and black pepper and then splash in a good amount of Worcester sauce. Continue to cook it right down for around 10 minutes, until the mixture is as dry as possible, then transfer it over to a food processor and pulse it until it becomes minced. Add in the oat flour and brown rice flour, and pulse again until it is mixed together well. Take a tablespoon of the mix at a time in the palm of your hand and form into small balls - this should make 14 in total. Place them on a lined baking tray in the preheated oven at 180 degrees celsius for 15 minutes. In this time, heat your sauce and cook your pasta. Remove the Mushroom Meatballs from the oven, place them in the sauce and allow them to finish cooking through in there until the spaghetti is done. Divide the pasta up between bowls and add the meatballs and any leftover sauce on top, before finishing with some fresh basil on top. Any leftover meatballs can be frozen on their own or frozen in a sauce, which can then be defrosted and reheated when you want to eat them.
DESSERT - Yoghurt Stuffed Raspberries and Chocolate Chunks:
Seed & Bean Coconut & Raspberry Dark Chocolate: bit.ly/2tZaMOG
Handful raspberries
Coyo Vanilla Bean Yoghurt
Stuff the raspberries with yoghurt and serve with chocolate chunks!
I'M WEARING:
Top: (Similar: bit.ly/2tBnRxp)
Bracelet: bit.ly/2uyQE1K
Beaded ring: bit.ly/2sGryhh
Nails- Ciate 'Couture': bit.ly/2seMUom
