Jess Beautician | What I Eat in a Day #30 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded June 2018 | Updated October 2024, 1 hour ago.
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Twitter: twitter.com/JessBeautician
jessicabeautician.co.uk
KITCHENWARE:
Magimix: bit.ly/2sY6GXp
Vitamix: bit.ly/2F4Dpir
Magimix Vision toaster: bit.ly/2GSWmSz
Kettle: bit.ly/2I2qbRI
Pans: bit.ly/2Fca968
Large pan: bit.ly/2F9W5db
Measuring cups: amzn.to/2tIfqB2
Measuring spoons: amzn.to/2IlCQzv
Chopping board: bit.ly/2FbwRLN
Garlic rocker: bit.ly/2pusyo8
Grater: bit.ly/2sCSG1t
Tongs: bit.ly/2rNFzLh
Spoon: bit.ly/2H3WsdJ
Lemon squeezer: bit.ly/2FVGtyM
White bowls: bit.ly/2HfuOXj
Bowls: bit.ly/2F8YR6G
Plates: bit.ly/2oOLMV5
Cutlery: bit.ly/2tflmBh
Glasses: http://shopstyle.it/l/Bq5d
Herb pots: bit.ly/2FADVoz
Storage jars: bit.ly/2FmYX9W
BREAKFAST - Banana & Blueberry One-pan Crumble (Serves 1):
1 banana
1/2 cup blueberries
2 tsp coconut oil: bit.ly/2Jp8r6N
1 cup rolled oats
2 tbsp coconut nectar: amzn.to/2JbPIbk
1/2 tsp vanilla powder: amzn.to/2J6uf82
Pinch salt
Melt 1 teaspoon of coconut oil in a pan and meanwhile slice up the banana, then add that to the pan along with a the blueberries. Cook those down for a few minutes until the blueberries begin to burst open, and then transfer them to a bowl. Add the other teaspoon of coconut oil to the same pan then add in the rolled oats and stir them constantly until they start to toast, around 5 minutes. Next, add in the coconut nectar, vanilla powder and a pinch of salt. Stir that well and continue to toast it for another 5 minutes. Added the fruit back to the pan, lightly stir it through and allow the fruit to heat back up. Transfer everything back to the bowl whilst heating up some coconut milk in the pan and once hot, pour it over the crumble.
SNACK - Vive Bar: bit.ly/2sAbcYB - get 25% off with code ‘JESS25’.
LUNCH - Stuffed Folded Pita Flatbreads:
ROASTED CHICKPEAS
1/2 tin chickpeas
1 tsp olive oil
Pinch cayenne pepper
1 tsp garlic powder
1 tsp paprika
Salt & pepper
VEGAN TZATZIKI
1 cup KoKo Dairy Free Yoghurt
1/3 large cucumber, grated/juice drained
Bunch fresh dill
2 cloves garlic, minced
Juice 1/2 lemon
Salt & pepper
Add all ingredients together in a bowl and mix well. Store in an airtight container in the fridge for up to 2 days.
Round pita breads
Hummus, salad, tomato, pickle, parsley.
Make the Roasted Chickpeas by preheating the oven to 180 degrees celsius, then place the chickpeas in a small baking dish, add the olive oil and shake to coat them. Add the cayenne pepper, garlic powder and paprika, shake the dish again to coat the chickpeas in the spices. Place those in the oven for 30 minutes. Meanwhile, make the Vegan Tzatziki. Toast the round pitas slightly and once done, spread on some hummus, add on some salad, sliced pickles, tomato, some Tzatziki, then remove the chickpeas from the oven and add those on top. Garnish with fresh parsley.
SNACK - BFree Quinoa & Chia tortilla chips:
Cut the wraps into triangles then place them on a lined baking tray in the oven for 6 minutes, then turn them over to bake on the other side, sprinkle with salt if necessary, for a further 6 minutes.
DINNER - Mediterranean Plate (Serves 2):
2 aubergines
4 tbsp olive oil
3 tbsp balsamic vinegar: amzn.to/2sCWf87
Pinch chilli flakes
Juice 1/2 lemon
Salt & Pepper
Giant couscous: bit.ly/2LTLgje
CHICKPEA SALAD
1 salad tomatoes, chopped
1/2 cucumber, chopped
1 small red onion, sliced
1/2 can chickpeas, drained
Handful parsley, chopped
Juice 1/2 lime
Salt & pepper
Preheat the oven to 200 degrees celsius, meanwhile slice the two aubergines into rings. Place those in a large baking dish, then I make up the marinade with by whisking together the olive oil, balsamic vinegar, lemon juice, chilli flakes, salt and black pepper in a bowl. Drizzle the marinade over the aubergine, turn each ring through and leave it to marinate for 20 minutes in the fridge then place in the oven for 40 minutes, turning regularly. Make the Chickpea Salad and boil the giant couscous in vegetable stock, cooking it until soft. Plate the couscous once done, remove the aubergine from the oven and add that on top, drizzle on some Vegan Tzatziki then add on the Chickpea Salad.
DESSERT - Chocolate Raspberries
Dark chocolate: amzn.to/2HgyFDe
Raspberries
Stuff the raspberries with small chunks of the dark chocolate.
I’M WEARING:
Top - (similar: bit.ly/2LUufFG)
Bracelet: bit.ly/2stp9Im
Ring: bit.ly/2J7IXvp
Nails: bit.ly/2IYtcmX (Cruelty free/Vegan. 30% off with code ‘JessB30’)
Tan: bit.ly/2J3EqKi
FILMING EQUIPMENT
Camera 600D
Lens: bit.ly/2JlqU13
Tripod: amzn.to/2Gze2XI
Disclaimer: This video is not sponsored. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
Instagram: instagram.com/jessbeautician
Twitter: twitter.com/JessBeautician
jessicabeautician.co.uk
KITCHENWARE:
Magimix: bit.ly/2sY6GXp
Vitamix: bit.ly/2F4Dpir
Magimix Vision toaster: bit.ly/2GSWmSz
Kettle: bit.ly/2I2qbRI
Pans: bit.ly/2Fca968
Large pan: bit.ly/2F9W5db
Measuring cups: amzn.to/2tIfqB2
Measuring spoons: amzn.to/2IlCQzv
Chopping board: bit.ly/2FbwRLN
Garlic rocker: bit.ly/2pusyo8
Grater: bit.ly/2sCSG1t
Tongs: bit.ly/2rNFzLh
Spoon: bit.ly/2H3WsdJ
Lemon squeezer: bit.ly/2FVGtyM
White bowls: bit.ly/2HfuOXj
Bowls: bit.ly/2F8YR6G
Plates: bit.ly/2oOLMV5
Cutlery: bit.ly/2tflmBh
Glasses: http://shopstyle.it/l/Bq5d
Herb pots: bit.ly/2FADVoz
Storage jars: bit.ly/2FmYX9W
BREAKFAST - Banana & Blueberry One-pan Crumble (Serves 1):
1 banana
1/2 cup blueberries
2 tsp coconut oil: bit.ly/2Jp8r6N
1 cup rolled oats
2 tbsp coconut nectar: amzn.to/2JbPIbk
1/2 tsp vanilla powder: amzn.to/2J6uf82
Pinch salt
Melt 1 teaspoon of coconut oil in a pan and meanwhile slice up the banana, then add that to the pan along with a the blueberries. Cook those down for a few minutes until the blueberries begin to burst open, and then transfer them to a bowl. Add the other teaspoon of coconut oil to the same pan then add in the rolled oats and stir them constantly until they start to toast, around 5 minutes. Next, add in the coconut nectar, vanilla powder and a pinch of salt. Stir that well and continue to toast it for another 5 minutes. Added the fruit back to the pan, lightly stir it through and allow the fruit to heat back up. Transfer everything back to the bowl whilst heating up some coconut milk in the pan and once hot, pour it over the crumble.
SNACK - Vive Bar: bit.ly/2sAbcYB - get 25% off with code ‘JESS25’.
LUNCH - Stuffed Folded Pita Flatbreads:
ROASTED CHICKPEAS
1/2 tin chickpeas
1 tsp olive oil
Pinch cayenne pepper
1 tsp garlic powder
1 tsp paprika
Salt & pepper
VEGAN TZATZIKI
1 cup KoKo Dairy Free Yoghurt
1/3 large cucumber, grated/juice drained
Bunch fresh dill
2 cloves garlic, minced
Juice 1/2 lemon
Salt & pepper
Add all ingredients together in a bowl and mix well. Store in an airtight container in the fridge for up to 2 days.
Round pita breads
Hummus, salad, tomato, pickle, parsley.
Make the Roasted Chickpeas by preheating the oven to 180 degrees celsius, then place the chickpeas in a small baking dish, add the olive oil and shake to coat them. Add the cayenne pepper, garlic powder and paprika, shake the dish again to coat the chickpeas in the spices. Place those in the oven for 30 minutes. Meanwhile, make the Vegan Tzatziki. Toast the round pitas slightly and once done, spread on some hummus, add on some salad, sliced pickles, tomato, some Tzatziki, then remove the chickpeas from the oven and add those on top. Garnish with fresh parsley.
SNACK - BFree Quinoa & Chia tortilla chips:
Cut the wraps into triangles then place them on a lined baking tray in the oven for 6 minutes, then turn them over to bake on the other side, sprinkle with salt if necessary, for a further 6 minutes.
DINNER - Mediterranean Plate (Serves 2):
2 aubergines
4 tbsp olive oil
3 tbsp balsamic vinegar: amzn.to/2sCWf87
Pinch chilli flakes
Juice 1/2 lemon
Salt & Pepper
Giant couscous: bit.ly/2LTLgje
CHICKPEA SALAD
1 salad tomatoes, chopped
1/2 cucumber, chopped
1 small red onion, sliced
1/2 can chickpeas, drained
Handful parsley, chopped
Juice 1/2 lime
Salt & pepper
Preheat the oven to 200 degrees celsius, meanwhile slice the two aubergines into rings. Place those in a large baking dish, then I make up the marinade with by whisking together the olive oil, balsamic vinegar, lemon juice, chilli flakes, salt and black pepper in a bowl. Drizzle the marinade over the aubergine, turn each ring through and leave it to marinate for 20 minutes in the fridge then place in the oven for 40 minutes, turning regularly. Make the Chickpea Salad and boil the giant couscous in vegetable stock, cooking it until soft. Plate the couscous once done, remove the aubergine from the oven and add that on top, drizzle on some Vegan Tzatziki then add on the Chickpea Salad.
DESSERT - Chocolate Raspberries
Dark chocolate: amzn.to/2HgyFDe
Raspberries
Stuff the raspberries with small chunks of the dark chocolate.
I’M WEARING:
Top - (similar: bit.ly/2LUufFG)
Bracelet: bit.ly/2stp9Im
Ring: bit.ly/2J7IXvp
Nails: bit.ly/2IYtcmX (Cruelty free/Vegan. 30% off with code ‘JessB30’)
Tan: bit.ly/2J3EqKi
FILMING EQUIPMENT
Camera 600D
Lens: bit.ly/2JlqU13
Tripod: amzn.to/2Gze2XI
Disclaimer: This video is not sponsored. Some of the links above may be affiliate links, which means I may receive a small commission from any items purchased through these links.
