Here is everything I eat in a day. I hope you find some inspiration from this video to try new vegan and healthy recipes.
0:00 Intro
0:17 Breakfast: Fruit Pancakes
1:58 Lunch: Guacamole Toast
2:38 Snack: Melon
3:00 Dinner: Oven Roasted Vegetables with Mint Yoghurt Dip & Salad
S O C I A L S
Instagram:
TikTok:
Website:
M U S I C
Music track: Vibing by Pufino
Source:
Free To Use Music for Video
R E C I P E S
Fruit Pancakes:
Ingredients: (2 servings)
100 g gluten-free oats
200 ml gluten-free oat milk
1 ripe banana
1 tbsp coconut sugar
1 tbsp flaxseeds
1 tsp cinnamon
1 tsp baking powder
1/2 tsp vanilla
Fruit of your choice
Directions:
1. Put all the ingredients for the pancake batter into a blender and blend until smooth.
2. Bake each pancake 2-4 minutes on each side in a large non-stick pan.
3. Serve with your favourite fruits and maple syrup.
Guacamole Toast:
Ingredients:
1 ripe avocado, mashed
1 tomato, chopped
1 small red onion, chopped
1 tsp guacamole spice (JustSpices)
Directions:
1. Mash the avocado with a fork and mix the rest of the ingredients together.
2. Toast your favourite bread and spread the guacamole on top.
Oven Roasted Vegetables with Mint Yoghurt Dip & Salad:
Ingredients:
5 big potatoes, chopped
1 red bell pepper, chopped
1 red onion, chopped
1/2 head of cauliflower, chopped
2 tsp paprika
1 tsp salt
1 tsp black pepper
1 tsp cumin
For the mint yoghurt dip:
160 g cashew yoghurt (unsweetened)
3-4 fresh mint leaves, chopped
1 tbsp lime juice
1/2 tsp salt
Directions:
1. Preheat oven to 220°C.
2. Chop your vegetables and add them to an oven-safe dish. Add your favourite spices and put everything in the oven for 25-30 minutes.
3. In the meantime, prepare the mint yoghurt dip by mixing all the ingredients together. Keep in the fridge.
4. I also had a small side salad with it. I used a salad mix and store bought dressing and just added some cucumber.
#whatieatinaday #veganrecipes