Jess Beautician | What I Eat in a Day #5 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded March 2016 | Updated October 2024, 11 minutes ago.
WHAT I EAT PLAYLIST: bit.ly/1SzrQjD
TWITTER: twitter.com/JessBeautician
INSTA: @jessicabeautician
BLOG: jessicabeautician.co.uk
FACEBOOK: https://www.facebook.com/JessicaBeaut...
SNAPCHAT: jessbeautician
My food processor: amzn.to/1DGnsqX
My juicer: bit.ly/2n6SHH5
BREAKFAST - Pear and Apple Crumble
1 pear, peeled and diced
1 apple, peeled and diced
1 tsp cinnamon
2 tsp coconut sugar: amzn.to/1nm8p07
1 mug oats
2 tbsp coconut oil: amzn.to/1RsV5jT
Add the fruit to a pan with a splash of boiling water, then sprinkle in 1/2 tsp cinnamon and 1 tsp coconut sugar. Make sure everything is well coated, then cover it and leave to simmerfor around 10 minutes. Once mushy, transferred to a baking dish make the crumble topping by firstly using the same pan to melt the coconut oil. Add the oats to a bowl, pour over the melted coconut oil and sweeten with the other 1/2 tsp cinnamon, layer over the fruit and then top with 1 tsp coconut sugar. Cook in the oven on 180 degrees celsuis until golden brown for around 20 mins.
SNACK - Quinoa Chips and Hummus
Quinoa Chips: amzn.to/1nm8C3n
Homemade hummus recipe:
1 can chickpeas
3 tbsp water
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini
1/2 tsp cumin
Salt
Blend all ingredients in a food processor until smooth.
LUNCH - Burrito Bowl
Brown rice
1/2 lettuce, shredded
1 can mixed beans, rinsed and drained
1/2 can sweetcorn, rinsed and drained
1 large tomato, chopped
1/2 avocado, diced
1 large handful coriander, chopped
Creamy hot pepper sauce:
1/2 mug sunflower seeds or cashews, soaked
1/2 small white onion, chopped
1 clove garlic, minced
1 roasted red pepper
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper
First cook up some brown rice and whilst it’s cooking make the sauce by blending up all of the ingredients in a food processor. Assemble the bowl starting with a bed of shredded lettuce, then add the rice, beans, corn, tomato and avocado, drizzle on the sauce and top with the coriander.
SNACK - ‘Cheesy’ Popcorn
1 tsp coconut oil: amzn.to/1RsV5jT
Handful popcorn kernels: amzn.to/1p6A2Mu
2 tbsp coconut oil: amzn.to/1RsV5jT
2 tbsp nutritional yeast: amzn.to/20EtVKC
Pinch ground black pepper
Melt the tsp coconut oil in a pan on a medium heat. Add in the kernels, cover and shake every so often to prevent the kernels from burning. Once they’ve popped, transfer to a large bowl and melt the rest of the coconut oil in the pan whilst it’s still hot. Drizzle the oil over the popcorn and shake well. Crumble over the nutritional yeast and season with the black pepper. Shake again and serve.
DINNER - Tomato Spaghetti (Serves 2-4)
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp tomato paste
1 bowl chopped tomatoes and 1/2 mug tomato puree (or 1 tin chopped tomatoes)
Salt and black pepper
Handful sun-dried tomatoes, chopped
Handful olives, chopped
Handful fresh basil, torn
Spaghetti (whole wheat, brown rice, spelt.): amzn.to/1Rts7PC
Heat the oil in a pan and add in the garlic, cook until soft. Add in the tomato paste and fry off then add in the tomatoes and season with salt and pepper. Cook the spaghetti and before rinsing and draining, add in the sun-dried tomatoes and torn basil, leaving a little of each to garnish. Add the spaghetti to the sauce and serve immediately. Garnish with remaining sun-dried tomatoes, the chopped olives and basil leaves.
DESSERT - Frozen Chocolate Cups (Makes 12)
1 mug almonds
1/2 mug oats
1 tbsp coconut oil: amzn.to/1RsV5jT
2 bananas
1 tbsp coconut oil: amzn.to/1RsV5jT
3 tbsp raw cacao powder: amzn.to/1MvJiik
1 tsp maca powder: amzn.to/1fDqQcK
1 tsp coconut sugar: amzn.to/1nm8p07
Pinch salt
Blend up the ingredients for the base in a food processor and spread evenly between 12 cupcake cases, pressing firmly down with the back of a spoon or your fingers. Make the topping by blending up the rest of the ingredients and then spoon it on top of the base of each cup. Lay out on a lined freezer tray and pop in the freezer for 9 hours or over night - enjoy frozen!
CAMERA USED: (Now discontinued, similar here: amzn.to/1peVBKA)
Disclaimer: None of the companies mentioned are sponsoring me to make this video and as always, opinions are 100% honest. All products featured in this video were purchased by myself with my hard earned monies or were PR samples and some of the links above may be affiliate links.
WHAT I EAT PLAYLIST: bit.ly/1SzrQjD
TWITTER: twitter.com/JessBeautician
INSTA: @jessicabeautician
BLOG: jessicabeautician.co.uk
FACEBOOK: https://www.facebook.com/JessicaBeaut...
SNAPCHAT: jessbeautician
My food processor: amzn.to/1DGnsqX
My juicer: bit.ly/2n6SHH5
BREAKFAST - Pear and Apple Crumble
1 pear, peeled and diced
1 apple, peeled and diced
1 tsp cinnamon
2 tsp coconut sugar: amzn.to/1nm8p07
1 mug oats
2 tbsp coconut oil: amzn.to/1RsV5jT
Add the fruit to a pan with a splash of boiling water, then sprinkle in 1/2 tsp cinnamon and 1 tsp coconut sugar. Make sure everything is well coated, then cover it and leave to simmerfor around 10 minutes. Once mushy, transferred to a baking dish make the crumble topping by firstly using the same pan to melt the coconut oil. Add the oats to a bowl, pour over the melted coconut oil and sweeten with the other 1/2 tsp cinnamon, layer over the fruit and then top with 1 tsp coconut sugar. Cook in the oven on 180 degrees celsuis until golden brown for around 20 mins.
SNACK - Quinoa Chips and Hummus
Quinoa Chips: amzn.to/1nm8C3n
Homemade hummus recipe:
1 can chickpeas
3 tbsp water
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp tahini
1/2 tsp cumin
Salt
Blend all ingredients in a food processor until smooth.
LUNCH - Burrito Bowl
Brown rice
1/2 lettuce, shredded
1 can mixed beans, rinsed and drained
1/2 can sweetcorn, rinsed and drained
1 large tomato, chopped
1/2 avocado, diced
1 large handful coriander, chopped
Creamy hot pepper sauce:
1/2 mug sunflower seeds or cashews, soaked
1/2 small white onion, chopped
1 clove garlic, minced
1 roasted red pepper
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper
First cook up some brown rice and whilst it’s cooking make the sauce by blending up all of the ingredients in a food processor. Assemble the bowl starting with a bed of shredded lettuce, then add the rice, beans, corn, tomato and avocado, drizzle on the sauce and top with the coriander.
SNACK - ‘Cheesy’ Popcorn
1 tsp coconut oil: amzn.to/1RsV5jT
Handful popcorn kernels: amzn.to/1p6A2Mu
2 tbsp coconut oil: amzn.to/1RsV5jT
2 tbsp nutritional yeast: amzn.to/20EtVKC
Pinch ground black pepper
Melt the tsp coconut oil in a pan on a medium heat. Add in the kernels, cover and shake every so often to prevent the kernels from burning. Once they’ve popped, transfer to a large bowl and melt the rest of the coconut oil in the pan whilst it’s still hot. Drizzle the oil over the popcorn and shake well. Crumble over the nutritional yeast and season with the black pepper. Shake again and serve.
DINNER - Tomato Spaghetti (Serves 2-4)
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp tomato paste
1 bowl chopped tomatoes and 1/2 mug tomato puree (or 1 tin chopped tomatoes)
Salt and black pepper
Handful sun-dried tomatoes, chopped
Handful olives, chopped
Handful fresh basil, torn
Spaghetti (whole wheat, brown rice, spelt.): amzn.to/1Rts7PC
Heat the oil in a pan and add in the garlic, cook until soft. Add in the tomato paste and fry off then add in the tomatoes and season with salt and pepper. Cook the spaghetti and before rinsing and draining, add in the sun-dried tomatoes and torn basil, leaving a little of each to garnish. Add the spaghetti to the sauce and serve immediately. Garnish with remaining sun-dried tomatoes, the chopped olives and basil leaves.
DESSERT - Frozen Chocolate Cups (Makes 12)
1 mug almonds
1/2 mug oats
1 tbsp coconut oil: amzn.to/1RsV5jT
2 bananas
1 tbsp coconut oil: amzn.to/1RsV5jT
3 tbsp raw cacao powder: amzn.to/1MvJiik
1 tsp maca powder: amzn.to/1fDqQcK
1 tsp coconut sugar: amzn.to/1nm8p07
Pinch salt
Blend up the ingredients for the base in a food processor and spread evenly between 12 cupcake cases, pressing firmly down with the back of a spoon or your fingers. Make the topping by blending up the rest of the ingredients and then spoon it on top of the base of each cup. Lay out on a lined freezer tray and pop in the freezer for 9 hours or over night - enjoy frozen!
CAMERA USED: (Now discontinued, similar here: amzn.to/1peVBKA)
Disclaimer: None of the companies mentioned are sponsoring me to make this video and as always, opinions are 100% honest. All products featured in this video were purchased by myself with my hard earned monies or were PR samples and some of the links above may be affiliate links.
