My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.
Breakfast: toasted bread from the freezer with vegan herby cream cheese & avocado
Lunch: pesto pasta with leftover roasted cauliflower, tofu, red onion, eggplant, mushrooms & zucchini, topped with nutritional yeast & basil
Dinner: Arabic flat bread filled with homemade tzatziki, vegan kebap, red cabbage, homemade hummus & parsley
Breakfast: vegan chocolate croissant
Lunch: homemade pad thai (roughly followed this recipe: https://asiastreetfood.com/rezept/pad-thai/ but used the veggies that I had on hand) with a mango side salad
Dinner: quick couscous bowl with pickled red cabbage, cooked & spiced pinto beans, hummus, pomegranate seeds & avocado
Breakfast. Brownie batter baked oats
What you’ll need:
1 scoop protein powder
1 heaping tsp cacao powder
¼ tsp baking powder
Pinch of salt
Dark chocolate chunks/ chips
Combine all the ingredients except the chocolate in a blender until smooth. Stir in the chocolate pieces. Add to a bowl/ mug and then microwave for 40 seconds two times (intevalls 40 sec/ 40 sec). Enjoy with whatever you desire!
Lunch: leftover pad thai with kimchi
Snack: Apple crumble sheet cake with some whipped cream (& friends). I followed this recipe: https://kaffeeundcupcakes.de/saftiger-veganer-apfel-streuselkuchen-vom-blech/.
Dinner: Ottolenghi roasted eggplant with a curry (soy) yogurt sauce, a almond & onion crunchy topping & pomegranate seeds, served with Arabic flat bread & hummus
Breakfast: yogurt bowl with boysenberries from the garden, apricots, banana & granola
Lunch: summer rolls with carrot, mango, cucumber, smoked tofu, red cabbage, min & avocado with a tahini mint sauce for dipping
Dinner: medaglioni with a roasted vegetable filling, soy yogurt mixed with salt & lemon as a sauce, pickled red cabbage (just use ½ cup of hot water, ½ cup of apple cider vinegar, 1 tsp salt & 1 tsp sugar, pour over the cabbage & let it sit for at least half an hour), parsley & red chili flakes
The gorgeus Emma Ivy with rain: https://soundcloud.com/emma_jacq/rain-1
Talented Alyssa Dann with Silvia:
♪ Lunch (Prod. by Lukrembo)
Link : https://youtu.be/J0v2UxjC2ss
What camera do you use?
I use a canon 750D with a 50mm lense.
How old are you & where are you from?
I am from a small town in Germany & I am 22 years old.