I’m back with what I eat in a WEEK: breakfast (+ daily morning smoothies), lunch, dinner, and snacks.
I filmed my food for a whole week and I’m sharing a lot of the typical balanced, healthy vegan meals that my husband and I eat every week + some fun new foods!
If you are cooking for two, I hope this can help inspire or spark some new plant based recipe ideas.
We have a variety of staple meals that we make every week since we’ve gotten married. I have so many new recipe ideas to share for the next video!
We’ve been in such a groove with food – my husband LOVES to cook and is AMAZING at it (I have to rave about him cause he was not a cook the entire time we were dating lol but he turned into this natural chef since we got engaged/married 👨🏻🍳)
Anyway, hope you enjoy spending time in a week of my life with food 🌮, let’s jump in!
xo Jaclyn Wood
RECIPES
SAT
smoothie (yummy): 1 cup kale, 1.5 cup coconut water, 1 clementine, 1 banana, 1/2 cup pineapple, 2 tbsp hemp seeds, ice.
french toast (used flax seed instead of chia):
SUN
smoothie (refreshing bite): 1 cup frozen mango, 1/2 cup frozen raspberries, 1 clementine, 1/3 raw (peeled) beet), 1 inch raw ginger, 1 cup coconut water, 1/2 cup full fat oat milk, 2 tbsp hemp seeds, 1 tbsp chia seeds.
taco meat: [
‘meat’ ingredients: 8 oz mushrooms, 3/4 cup walnuts, 1 medium head of cauliflower (remove leaves, stem and cut into smaller chunks before processing).
Steps:
1 – blend each ingredient separately in a food processor until each is in a crumble.
2 – then toss together in a bowl, fully combine.
3 – season depending on the dish* we will store the mix unseasoned and uncooked if we are making different types of dishes throughout the week.
4 – after seasoning – pop skillet in oven 350 degrees F for 45 minutes, stir it up half way through – should be browned and crispy!
*For the taco seasoning: we don’t measure, just hand throw in the seasoning, but we sauté onion and garlic in oil in a cast iron skillet, add in the raw ‘meat’ mix , then some taco seasoning and extra garlic powder.
]
MON
smoothie (simple, good): 1 celery rib, 1 banana, 3/4 cup frozen mango, 1 inch ginger, 1 cup coconut water, 2 tbsp chia seeds, ice.
chickpea tuna:
chickpea flour pizza (socca): – we also add rosemary to taste
TUE
smoothie (not great, might? be better with some maple syrup or other sweetener): 1/2 small zucchini, 1/2 cup loose peppermint leaves, 1 banana, 1/4 cup oats, 2 tbsp hemp seeds, 2 tbsp salted pumpkin seeds, 3/4 cup coconut water, handful of chocolate chips (pulsed in after with ice).
WED
smoothie (tropical, my favorite): 1 heaping cup frozen mango, 1/2 cup frozen raspberries, 1 kiwi, 1 inch ginger, 1.5 cup coconut water.
THU
smoothie (tasty, but noticeably seedy): 2 leaves dino kale, 1 banana, 1 clementine, 1/2 cup pineapple, 1.5 cup coconut water, 2 tbsp chia seeds, ice.
FRI
smoothie (classic fruit smoothie taste with a bite): 1/3 cup frozen raspberries, 1/2 cup blueberries, 1/2 cup pineapple, 1 banana, 1 clementine, 1 inch ginger, 1.5 coconut water, ice.
nuzest nutrient bar:
chickpea tuna:
sashimi (was totally off on the brand and ingredients in the sashimi 😂):
RELATED VIDEOS
Nutrition 101 / macros & micros / eating for fat loss:
How to lose weight for good:
PROTEIN
pea protein:
multivitamin + mineral bar:
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