Jess Beautician | What I Eat in a Day #VeganNovember 15 (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded December 2016 | Updated October 2024, 1 hour ago.
IG: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
My food processor: amzn.to/1DGnsqX
BREAKFAST - Matcha Chia Bowl:
2 tbsp maple syrup: amzn.to/2aub6Nd
1/2 tsp matcha: http://i.refs.cc/PtXrkjsu
1/4 cup chia seeds: amzn.to/2bXylzS
1 cup almond milk: amzn.to/2eNNrEw
Raspberries, coconut flakes: amzn.to/2eXg6qT, cacao nibs: http://i.refs.cc/PtXrkjsu
Make this up the night before by first adding the maple syrup into a bowl with the matcha powder. Mix that together until smooth and then add in the chia seeds and almond milk, stir together then leave that to set in the fridge overnight. In the morning, remove it from the fridge, add toppings of choice.
SNACK - Veggie Nuggets (Makes 14):
1/2 cup oats
1 can/jar 340g mixed veg
2 tbsp chickpea flour
1 tbsp onion flakes
1 tsp tomato paste
1 tsp garlic powder
1 tsp olive oil
Salt & pepper
Preheat the oven to 180 degrees celsius. Add the oats into a food processor and blend them until it forms a flour. Add in the drained, mixed vegetables then the chickpea flour, onion flakes, tomato paste, olive oil, salt and pepper. Pulse it until it mixes. Take 1 tablespoon of the mix, form nugget shapes out of them then place on a lined baking tray. Place in the oven for 25 mins. Store in an airtight container for up to 4 days in the fridge and to freeze, place in the freezer before cooking then place them directly in the oven to cook when you want them.
LUNCH - Beans & Waffles with Avocado:
1 large potato
1 tsp olive oil
Salt & pepper
Baked Beans: youtu.be/2CaR0IsAJZI?t=10m46s
1/2 avocado
Worcester sauce: amzn.to/2gVdn5o
Silicone waffle mould: amzn.to/2f8zenU
Preheat the oven to 180 degrees celsius. Peel and chop the potato and place those in a pan of boiling water to cook until soft. Drain them once cooked, but reserve around 1/4 cup of the water then add in the olive oil and season it with salt and black pepper. Mash that up until smooth and then smooth into a silicone waffle mould. Place that in the oven and let that cook for around 30 mins. Once the waffles are done, flip the mould onto a plate, let it cool a little then press out the waffles - these might stick a little. Serve with baked beans and slice the avocado and add that on top. Splash on some vegan Worcestor sauce and finish with pepper.
SNACK - Chocolate Orange Popcorn:
1 tsp coconut oil: amzn.to/2auaUxl
1 handful popcorn kernels
Choc Shot Spiced Orange: amzn.to/2ffUXHd
Melt the oil in a large pan on a medium heat, once melted add in the popcorn kernels and allow those to pop, keeping the pan moving by giving it a shuffle every now and then. Once they have popped, tip them into a bowl and drizzle the Choc Shot on top.
DINNER - Curry Butternut Squash Soup (Serves 4):
1 onion
1 tbsp olive oil
3 cloves garlic
2 tbsp curry powder
1 tsp cumin
1 tsp coriander
1 tsp tumeric
1/2 tsp ginger
1 butternut squash, peeled
1 can coconut milk: amzn.to/2eme9TB
1 pint veg stock: amzn.to/2f4LpT4
Salt & pepper
Coconut milk drizzle, pumpkin seeds, chilli flakes, parsley
Superfood Bread: youtu.be/ld1AhJ8Ol9s?t=1m49s
Dice the onion and add that to a pan on a medium heat with the olive oil. Allow to cook down until soft before mincing in the garlic and fry that off too. Next add in the curry powder, cumin, coriander, turmeric and ginger and fry those off for a few minutes. Chop the butternut squash and add those to the pan. Coat them well in the spices by mixing it well and cook that for 5 mins before adding in the coconut milk and veg stock. Stir then season it with salt and pepper. Bring to a boil, place the lid on and simmer for 30 mins. Transfer to a food processor and blend until smooth, then pour it back in the pan to blast it with heat. Serve drizzled with coconut milk reserved from the can, add on the toppings, and serve with superfood bread. Store any remaining soup in an airtight container in the fridge for 2 days or freeze for up to 2 weeks.
DESSERT - Raspberry Truffles (Makes 6):
14 dates: http://i.refs.cc/PtXrkjsu
3 tbsp cacao powder: amzn.to/2fhkz8a
1 tbsp almond butter: amzn.to/2edjyy6
1 tbsp maple syrup: amzn.to/2aub6Nd
1 tsp vanilla extract: amzn.to/2au8Sxn
Raspberry powder: http://i.refs.cc/PtXrkjsu
Blend up the dates, cacao powder, almond butter, maple syrup and vanilla extract in a food processor. Take 1 tablespoon of the mix and form 6 balls from it by rolling them between the palms of your hands - if it sticks, wet your hands slightly. Place on a plate and sieve the raspberry powder over the top to dust them. Any leftover powder can always be transferred back to the bag. Store in a container in the fridge for up to 3 days.
WHAT I'M WEARING:
TOP - Whistles (similar: bit.ly/2d9EW77)
BRACELET - bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': bit.ly/2edleaK
CANDLE: bit.ly/2fm58KL
IG: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
My food processor: amzn.to/1DGnsqX
BREAKFAST - Matcha Chia Bowl:
2 tbsp maple syrup: amzn.to/2aub6Nd
1/2 tsp matcha: http://i.refs.cc/PtXrkjsu
1/4 cup chia seeds: amzn.to/2bXylzS
1 cup almond milk: amzn.to/2eNNrEw
Raspberries, coconut flakes: amzn.to/2eXg6qT, cacao nibs: http://i.refs.cc/PtXrkjsu
Make this up the night before by first adding the maple syrup into a bowl with the matcha powder. Mix that together until smooth and then add in the chia seeds and almond milk, stir together then leave that to set in the fridge overnight. In the morning, remove it from the fridge, add toppings of choice.
SNACK - Veggie Nuggets (Makes 14):
1/2 cup oats
1 can/jar 340g mixed veg
2 tbsp chickpea flour
1 tbsp onion flakes
1 tsp tomato paste
1 tsp garlic powder
1 tsp olive oil
Salt & pepper
Preheat the oven to 180 degrees celsius. Add the oats into a food processor and blend them until it forms a flour. Add in the drained, mixed vegetables then the chickpea flour, onion flakes, tomato paste, olive oil, salt and pepper. Pulse it until it mixes. Take 1 tablespoon of the mix, form nugget shapes out of them then place on a lined baking tray. Place in the oven for 25 mins. Store in an airtight container for up to 4 days in the fridge and to freeze, place in the freezer before cooking then place them directly in the oven to cook when you want them.
LUNCH - Beans & Waffles with Avocado:
1 large potato
1 tsp olive oil
Salt & pepper
Baked Beans: youtu.be/2CaR0IsAJZI?t=10m46s
1/2 avocado
Worcester sauce: amzn.to/2gVdn5o
Silicone waffle mould: amzn.to/2f8zenU
Preheat the oven to 180 degrees celsius. Peel and chop the potato and place those in a pan of boiling water to cook until soft. Drain them once cooked, but reserve around 1/4 cup of the water then add in the olive oil and season it with salt and black pepper. Mash that up until smooth and then smooth into a silicone waffle mould. Place that in the oven and let that cook for around 30 mins. Once the waffles are done, flip the mould onto a plate, let it cool a little then press out the waffles - these might stick a little. Serve with baked beans and slice the avocado and add that on top. Splash on some vegan Worcestor sauce and finish with pepper.
SNACK - Chocolate Orange Popcorn:
1 tsp coconut oil: amzn.to/2auaUxl
1 handful popcorn kernels
Choc Shot Spiced Orange: amzn.to/2ffUXHd
Melt the oil in a large pan on a medium heat, once melted add in the popcorn kernels and allow those to pop, keeping the pan moving by giving it a shuffle every now and then. Once they have popped, tip them into a bowl and drizzle the Choc Shot on top.
DINNER - Curry Butternut Squash Soup (Serves 4):
1 onion
1 tbsp olive oil
3 cloves garlic
2 tbsp curry powder
1 tsp cumin
1 tsp coriander
1 tsp tumeric
1/2 tsp ginger
1 butternut squash, peeled
1 can coconut milk: amzn.to/2eme9TB
1 pint veg stock: amzn.to/2f4LpT4
Salt & pepper
Coconut milk drizzle, pumpkin seeds, chilli flakes, parsley
Superfood Bread: youtu.be/ld1AhJ8Ol9s?t=1m49s
Dice the onion and add that to a pan on a medium heat with the olive oil. Allow to cook down until soft before mincing in the garlic and fry that off too. Next add in the curry powder, cumin, coriander, turmeric and ginger and fry those off for a few minutes. Chop the butternut squash and add those to the pan. Coat them well in the spices by mixing it well and cook that for 5 mins before adding in the coconut milk and veg stock. Stir then season it with salt and pepper. Bring to a boil, place the lid on and simmer for 30 mins. Transfer to a food processor and blend until smooth, then pour it back in the pan to blast it with heat. Serve drizzled with coconut milk reserved from the can, add on the toppings, and serve with superfood bread. Store any remaining soup in an airtight container in the fridge for 2 days or freeze for up to 2 weeks.
DESSERT - Raspberry Truffles (Makes 6):
14 dates: http://i.refs.cc/PtXrkjsu
3 tbsp cacao powder: amzn.to/2fhkz8a
1 tbsp almond butter: amzn.to/2edjyy6
1 tbsp maple syrup: amzn.to/2aub6Nd
1 tsp vanilla extract: amzn.to/2au8Sxn
Raspberry powder: http://i.refs.cc/PtXrkjsu
Blend up the dates, cacao powder, almond butter, maple syrup and vanilla extract in a food processor. Take 1 tablespoon of the mix and form 6 balls from it by rolling them between the palms of your hands - if it sticks, wet your hands slightly. Place on a plate and sieve the raspberry powder over the top to dust them. Any leftover powder can always be transferred back to the bag. Store in a container in the fridge for up to 3 days.
WHAT I'M WEARING:
TOP - Whistles (similar: bit.ly/2d9EW77)
BRACELET - bit.ly/2aXuzlT
NAILS - Ciate 'Beach Melba': bit.ly/2edleaK
CANDLE: bit.ly/2fm58KL
