WHAT I EAT IN A DAY (VEGAN) ‣‣ easy & healthy vegan meals

WHAT I EAT IN A DAY (VEGAN) ‣‣ easy & healthy vegan meals



(pleasant music)
– Hi friends.
Welcome back to another
What I Eat in a Day video.
If you’re new here, my name is Alyssa.
And today I am just bringing you along
for a full day of what I eat.
And it’s just another work
from home day (laughs)
as it is during quarantine.
But if you missed my last video,
which went up a couple days ago.
It was for chocolate zucchini bread.
I mentioned that I really want
to continue trying to amplify
black creators in this channel
and sharing their content with you guys.
So I’ve been doing that
on the community tab
of my channel but I
also said that I wanted
to start creating What
I Eat in a Day videos
that feature black
creators and their recipes.
So that’s what we’re doing today.
I found three delicious recipes
from three different black creators.
One is an amazing granola recipe
and we’re gonna have that for breakfast.
The second is a chuna
salad, C-H with chickpeas.
And then the third is
vegan lentil meatballs
which is what we’re gonna have for dinner.
So I am so excited.
I already got all the ingredients I need
what I love about all of these recipes
is they’re actually
pretty simple ingredients
and I bet you have most of them at home.
So I am going to make my matcha.
That’s really gonna be my, the only recipe
that’s mine today.
I’m gonna make my matcha
and what I’ve been doing
for breakfast lately
is making granola and berry bowls.
I basically fill a
whole bowl with berries,
top it with granola.
A little bit of almond
butter and almond milk
and it’s like so freaking delicious.
So the granola that I made
is from a blogger named Charlotte.
She has really delicious healthy food
on her blog and Instagram.
Her blog is called
confessions of a clean foodie.
And the recipe that I made
is her apple butter granola.
It’s applesauce and almond butter and nuts
and tons of chia seeds.
It’s so good.
So I am going to cut here.
Insert the clips of me
making the granola yesterday
and then I’ll show you how to
make my awesome granola bowl.
Stuff is three cups of oats.
And then once you have the oats,
you are going to add nuts and seeds.
Recipe calls for just
one nuts, one cup of nuts
which I really like.
So I’m gonna basically just
use up what I have here.
I’m gonna use my one cup measuring cup
and just fill it up with
a mixture of all of these.
Got my pumpkin seeds,
cashews and pistachios.
And I really wanna use up the rest
of this coconut so I’m
gonna also add that in.
And her recipe calls for chia seeds.
So I’m gonna do just a little bit less
than what she calls for for the chia seeds
because of the coconut.
And there is my oven.
Let’s give it a mix.
I have white chia seeds here.
I’m gonna add about half a cup.
And I really like that she uses chia seeds
in this mix because chia seeds
are really high in omega-3 fatty acids.
They are high in protein.
They are full of healthy fats
and they are also really high in fiber.
So they’re an amazing thing to add into
your morning meal, really any
of your meals like smoothies,
granola, obviously in chia pudding.
They are awesome.
Since we’re, sea salt, well
it’s actually it’s three,
sea salt, nutmeg and cinnamon.
I do not have nutmeg.
I know but we recently
moved into this apartment
and I just haven’t needed nutmeg yet
because it’s not the fall.
So I used some of my pumpkin pie spice
that I use in my morning matcha.
So that’s gonna give it that
nice nutmeg cinnamon flavor.
And that is it for the dry ingredients
and now we need to melt
our wet ingredients
in this little pan.
So in goes half a cup of almond butter.
I’m gonna have to use
two hands to do this.
To the almond butter, I’m gonna add in
a cup of apple sauce.
And then the final ingredient
is a little bit of oil.
So I’m gonna add this olive oil
just ’cause that’s what’s
accessible right now
and then we stir this
together and let it melt
and then stir everything else together.
Everything melted and now
I’m just going to pour this
over the oats and I’ll
scoop everything out of here
and mix it all together
with a plastic spatula.
Here it is all mixed together.
Look at all those chia seeds.
I already tasted the
batter and it is so good.
It tastes like kind of like
a pumpkin pie, apple Sunday.
So good.
So I have my baking sheet here.
I’m gonna transfer it over here.
And we are gonna bake this low and slow.
So it bakes, in her recipes it bakes
for an hour and a half at 250.
I’m gonna up it a little
bit because I don’t have
an hour and a half right now to cook that.
So I’m gonna bake it at
300 degrees for an hour.
And you just stir it pretty consistently.
Switched my mind, I’m gonna
do this in my big oven
because this is too thick of a layer
for this to cook evenly.
So I’m gonna transfer it on
to this larger baking sheet.
Pop it in this oven and the reason why
I like to put parchment down
is when you get all this done,
you can just pick up the parchment
and dump it into your jar.
So spread it into a thin layer and then
you’ll let it bake and
get nice and crispy.
So this just came out of the oven.
It has been in there for about an hour.
And it’s still a little bit,
it’s not super, super crispy.
I mean it’s pretty crispy
but, it needs to cool.
And what I’m gonna do, I do this
with all of my granola is
that I turn off the oven.
I leave it in the oven and
I just leave the oven door
popped open like that
and it just, as it cools,
dries out even more and
gets super duper crispy.
So that’s what we’re gonna do.
And then I’ll show you
the finished product.
But it smells so good.
So here is the finished product.
It has like just the
right amount of clusters.
I don’t want it to be too clustery.
But it’s still like kind of clustery.
It’s nice and crunchy,
perfectly golden brown,
just sweet enough and
it’s seriously delicious.
So if you guys wanna try this recipe,
it is linked down in the description box.
And it’s easily made vegan
by using that oil substitute
that I shared and it is so freaking good.
Okay so remember, I
shared with you yesterday
a little trick that transfers
the granola really easily
and that is parchment paper.
I learned this from my mom.
Basically what I do is
I get all of the granola
on top of the parchment paper.
And then I pick the parchment paper up.
And carefully
transfer it into my jar.
I’m making my standard matcha latte
which is my favorite, Ippodo Matcha.
It comes in this little tin.
And actually, something that I didn’t know
about Ippodo is that they have
been around for hundreds of years
and it’s a very
traditional matcha company.
And they are based in Japan.
And then I’m gonna add
in my mustard extract,
my pumpkin pie spice and just a little bit
of coconut butter to make it creamy.
And I’m gonna top that off with hot water.
Blend it up and that’s it.
(blender whirring)
(pleasant music)
So here is my granola
bowl with almond butter,
cacao nibs and almond milk
and my gorgeous matcha latte.
This is like the best
summer breakfast ever.
Gonna head out on my mid
afternoon walk with Trevi
and I get my mask on.
I just wanted to show you what I’m eating.
I am eating one of my mint
chocolate chip energy balls
which are so good.
I’ve had them in my freezer
since last video that I filmed.
So if you wanna try this
recipe, highly recommend it.
They’re delish.
Hm!
The recipe is up on the blog
and I’ll link it down below for you.
Alright, it is about 1:00
o’clock and it’s time for lunch.
So I am going to be making
like I said earlier today,
the or a chuna salad so
a chickpea tuna salad
and the recipe is from Rachel Ama.
She is YouTuber, vlogger, Instagrammer
and so many other things.
Cook book author and I recently
discovered her channel,
so awesome!
I love her personality.
I love the content she creates
and the recipes she makes look amazing.
So I wanted something
that was gonna be simple
that was also gonna be really flavorful
and use things that I
already have on hand.
Browsed her site, found this recipe.
It looks amazing and I
can’t wait to try it.
So let’s go into the kitchen and make it.
Also, I have a new shirt on
because it’s really,
really hot and muggy out
so not a different day,
just a different outfit.
Alright so here is what we’re using.
We’re using a can of
chickpeas and she says to use
some of the water,
tamari, nutritional yeast,
lemon, capers, onion,
vegan mayo, a nori sheet
and then salt and pepper if I need it.
So, first start by adding that in there.
(pleasant music)
All right so now we’re
basically just gonna add in
the rest of the ingredients.
It calls for a quarter cup of mayo,
a tablespoon of nutritional yeast.
I’m just kind of eyeballing everything.
Tablespoon of tamari.
And then it also calls
for tablespoon of nori
and I just have the sushi
sheets, so I basically
just cut into or I folded
it and then I’ll just
cut it into
little pieces and it’s
gonna be kind of like
stringy but that’s okay.
And then also thinly sliced onion
and thinly sliced capers.
And, you can see Trevi’s
tail, lemon juice.
And then we will just
stir this all together.
Smells awesome.
I do wish I had drained the chickpeas.
I think it’s a little liquidy
but I know it’ll still be delicious.
That is the gorgeous salad.
Alright so I’m gonna do some
little Romaine lettuce cups.
It’ll definitely be better to do this with
the Boston lettuce leaf.
But you can still do it with Romaine.
You just basically…
(pleasant music)
And then I’m going to finish them off
with a little hot sauce.
And,
a few little microgreens.
And here is my lunch.
Simple, easy and I can’t wait to dig in.
It smells and looks so good.
Having a little something sweet.
It’s about 3:00 o’clock.
And I have a slice of my
chocolate zucchini bread
that I made mini when
I was first initially
testing this recipe.
And this is what I shared
Tuesday of this past week.
So this recipe uses apple
sauce instead of banana
and it still works really
well but, not quite as sweet.
So I’m going to heat
this up in the microwave
and have a nice little
chocolatey sweet treat.
Alright it is time to make dinner.
I am in my prop closet
getting my uh, food processor.
And I am going to be
making sweetpotoatosoul’s
vegan lentil meatballs for dinner.
I’m probably gonna have
them over zucchini noodles
with our favorite tomato sauce
and Mile’s gonna have
them on regular pasta.
But I am super excited because
a friend of mine made them
last week and said they were delicious.
And the recipe looks super simple.
So I think it’s gonna be great.
The recipe’s on her
site, if you wanna try it
I’ll link it down below, of course,
as all of these recipes are linked below.
And let’s go ahead and get into it.
So in here starts with two cups of lentils
and then I’m going to grate
one clove of garlic in here.
I’m also gonna add in some
flaxseed meal, nutritional yeast,
spices and a little bit of bread crumbs,
which I actually have a trick for.
I don’t have bread crumbs
but I do have another thing
that I will use instead.
Alright so we have our
lentils, flaxseed, egg,
quote, unquote, the nutritional yeast,
some Italian seasoning.
I didn’t have all the
herbs that she called for.
Salt, pepper, fennel seed, red
pepper flakes and our garlic.
And for our bread crumbs,
I’m going to pulse
some Rice Krispies in and
hope that that holds together.
Here it is.
I think this is
might be a little wet,
so I think I’m actually
gonna add in a little bit of oat flour
just to hold it together
a little bit better
because I don’t have bread crumbs.
But if you do have
gluten-free bread crumbs,
definitely use that or
regular bread crumbs.
So yeah, let’s pulse in
a little bit of flour
and then we’ll be good to go.
Alright so, now I’ve got the consistency
that I’m looking for and I’m basically
just gonna form them into little meatballs
and put them in my baking sheet.
(pleasant music)
Here are my meatballs
with a little baby one.
And they look so good.
I’m gonna pop them in
the oven and bake them
for like 20 minutes.
And we’ll make our zucchini noodles
and that will be it.
(pleasant music)
I’m a weirdo but I really
like zucchini noodles raw.
I just kind of like the
texture that they have.
I feel like when I cook them,
they get a little too soggy.
So I just have my one zucchini in here
and I’m gonna cover it
in hot tomato sauce.
And the meatballs and we’re
gonna have a side salad.
Here are our little meatballs.
They smell delicious.
They look done.
And let me show you the, ouch.
They’re still kind of soft,
which is good, not dry.
Yum!
And there we go.
Such a gorgeous plate.
I can’t wait to eat this.
These smell so good.
Alright my friends.
That wraps up another
What I Eat in a Day video.
I hope you guys enjoyed today’s video.
As always, I’ve linked all
of these recipes down below.
So if you wanna check them
out, I highly recommend it.
Two of the girls I mentioned today,
sweetpotatosoul, Jenne
as well as Rachel Ama,
she and Jenne are both YouTubers.
So I’ll also link their
channels down below.
I’ll tag them and you can
follow and subscribe there.
So definitely recommend doing that.
And so far, I have had
amazing meals today.
And I’m really excited to
continue these types of videos.
So thank you guys so much for watching.
I hope you enjoyed it.
Please give it a thumbs up if you did.
Don’t forget to subscribe
by clicking the red button
that is right below this video.
And I’ll see you in the next one.
Bye!
(pleasant music)


WHAT I EAT IN A DAY (VEGAN) ‣‣ easy & healthy vegan meals


All credits go to Simply Quinoa