What I Eat in a Day | Vegan #2

I really enjoyed creating my last What I Eat in a Day post so I thought I'd add to the collection. To say I'm on a budget is an understatement and I like to show how living on a plant based diet is super affordable and can be varied, satisfying and pretty good for you. I get my inspo from many sources and generally just tailor everything to what I like and occasionally try to challenge myself and abuse the hell out of my processors to make something as nice with what I've got - I live an exciting experimental lifestyle clearly.

Breakfast - Banana Nice Cream
JessBeautician is a huge inspiration to me and her banana nice cream looked the one. Ice cream for breakfast that's also packed full of potassium, fibre and protein? Yes please. Seriously, this is a really versatile recipe and can be tailored to your taste buds that day whether you want something fruity or on the salted caramel spectrum. On this day, I opted for a frozen summer berry option topped with some chia and flax seed granola. I don't have the sweetest tooth so this recipe is the perfect level of sweet and tart for me.

Just take two ripe frozen bananas (freeze them peeled), pop in a food processor along with your added extras and a dash of nut/soya milk if needed, and there you go. Of course, accompanied with my green tea. I like the whole hot and cold vibe.

Lunch - Leek and Potato Soup with Extra Veggies
My go-to lunch is soup. Yeah, maybe not the most attractive, but I feel like you can cram a lot of goodness into one meal that's pretty comforting and filling. I love leek and potato, but I don't tend to just stop there. I like to reach for the left over spinach, green beans and sometimes peas. I like to keep the soup as green as possible and only add the spinach and peas a couple minutes before potatoes are fully cooked as to keep as many nutrients as possible. I served with a few oat biscuits and lemon water. 

Dinner - Quinoa Stuffed Tomatoes with Roasted Pepper Sauce

This is one of those recipes that look all snazzy but is pretty simple. I made these stuffed tomatoes last week but without any sauce and it was just lacking. I had a think and realised I had a hankering for Nando's red pepper dip so a light bulb went off and I decided to put both together - huge win. Smokey, garlic-y and rich pairs so well. We're also huge on these little roast potatoes as they're just love and leave them type of deal and go with everything and anything. It's a satisfying meal whilst also being light and a good way to get some extra veggies in. 

1. Prep and quarter one red pepper.
2. Place on baking tray with clove of garlic and drizzle of oil at 190 degrees for 30-35 mins.
3. Dice up 3-4 potatoes, place in a baking tray along with oil, couple cloves of garlic, salt & pepper.
3. 15 mins into roasting the pepper, place potatoes in oven for 40 mins.
4. During this time, put on quinoa to boil and scoop out the flesh of two large salad/vine tomatoes.
5. Stuff tomatoes with seasoned quinoa (lemon, pepper, spring onions) and bake for remaining potato time.
6. Place peppers into a food processor along with paprika, the roasted clove of garlic and seasoning. Blend until smooth.
7. Bring everything together & enjoy.

I actually went pretty light on the whole snack front on this day as my meals actually did the job. My new favourite type of snack is a handful of cereal here and there from granola to Special K. Just gives me that sugar boost and satisfies the odd craving. 

I will admit this is an example of one of my healthier days. Many times I'm all about the crisps and salsa and chocolate digestives, but I do like to dedicate a couple days of bulk making a couple good recipes such as the nice cream, soup and pepper sauce to try and keep the rest of my week as low maintenance as poss. I'm also really enjoying putting time aside researching and making these posts - it gives me some purpose in my current unemployed state. 

Let me know what you think.


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