what i eat in a day / recipes

DSC_0369I decide to share my daily food routine in order to inspire more people to cook and eat healthier, as a lot of people have been wondering what food I eat since switching to a plant based lifestyle. A lot of people assume that a plant based lifestyle is minimalistic and boring compared to eating whatever you want when you want. The ingredients cabinet has been swung open, I have discover so many new amazing ingredients offering a sensation of new and exciting flavours and not to mention the tremendous health benefits.

Breakfast

Red berry chia seed smoothie bowl

1 banana

½ cup hemp milk

2 tablespoons flaxseed

1 handful of chopped strawberries

1 handful of fresh berries (raspberries, blackberries, blueberry’s)

3 tablespoons of chia seeds mixed with 4 tablespoons of water

  • First mix the chia seeds with 4 tablespoons of water in a cup and then leave to rest so that a jelly consistency will be reached after 5-10 minutes.
  • Blend the banana, hemp milk, strawberries red berries and the flaxseed in a food processor, then add the chia seed mixture and transfer to a bowl. I added some more fresh strawberries and blackcurrants to the smoothie bowl. If you want the smoothie bowl to have a thicker consistency you can use yogurt instead of milk and why not try different fruits.

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Detox drink

I really enjoy starting my day with a natural detox drink, it keeps me hydrated working wonders for my skin and my health. I usually get really dehydrated in the day because I hate drinking plain water, however by adding citrus fruits and a bit of mint the water is so much more refreshing.

½ lemon chopped into segments slices

½ lime chopped into segment slices

4-5 fresh mint leaves

  • Add the citrus fruits and the mint leaves to a jug of fresh water with a few ice cubes then leave to settle for a couple of minutes.

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DSC_0381DSC_0384Lunch

Rice cake with hummus, salsa and fresh salad

I always try to find a quick and easy but yet still deliciously healthy lunch that takes little time to prepare because sometimes I hate making a huge lunch.

4-6 rice cakes (I use the kallo buckwheat and super seed rice cakes)

Fresh hummus

Fresh salsa

1 large sliced tomato

Spinach leaves

Kale

Iceberg Lettice

Rocket leaves

Small grated slices of fresh beetroot

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For the Hummus

½ can chickpeas

1 tablespoon of tahini

Lemon juice from ½ lemon

2 tablespoons of water

2 tablespoons of olive oil

½ garlic clove

¼ teaspoon of cumin

Salt

Pepper

1 teaspoon of fresh chilli powder

  • Blend all the ingredients in a food processor until you reach a paste consistency

 

For the salsa

2 cups cherry tomatoes

½ red onion

½ lime juice

1 tablespoon olive oil

1 teaspoon chilli powder

Pinch of salt and pepper

  • Blend all the ingredients below in a food processor and then season with a little salt and pepper.

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Sweet potato and chick pea veggie burgers with Mediterranean roasted vegetables and a side salad.

I really enjoy making veggie burger because not only do they taste great but you can also save them for quick lunches because they are a perfect for when you are on the go.I prepared some Mediterranean roasted vegetable with the burgers because it super easy to make and livens up any dish.This recipes makes about 6-8 burgers.

For the burgersDSC_0369

1 large sweet potato

½ cup of spinach

½ cup of Kale

¼ cup of fresh basil leaves

3 large garlic cloves minced

2 teaspoons of minced gingerDSC_0381

1 tin of drained chick peas

2 tablespoons of sunflowers seeds

¾ cups of rolled grounded oats

2 tablespoons ground flax seed

1 tablespoon of tahini

½ tablespoon sesame seed oilDSC_0384

1 teaspoon of fresh lime juice

1 teaspoon of ground coriander

1 teaspoon salt and pepper

For the roasted Mediterranean vegetables

1 tablespoon of coconut oil DSC_0371

1/2 courgette sliced

6-8 cherry tomatoes

½ orange pepper sliced

½ green pepper sliced

½ red onion

2 garlic cloves

  • Firstly preheat the oven to 180 degrees, then line a baking sheet with grease proof paper.
  • Peel the sweet potatoes and using the regular sized grating hole, grate the sweet potatoes so that you should have enough to fill about 1½ to 2 cups.
  • In a large bowl, mix together the sweet potato with the roughly chopped spinach and kale leaves, basil, garlic and ginger and blended chickpeas. When blending the chickpeas you want to make sure that you still keep some of the rough texture, do not blend it into too much of a paste.
  • You can also add the grounded oats which should be grounded into a flour, the flaxseed, the sunflower seeds and all the seasonings. Then bring all the ingredients together until a dough should form. If it’s too dry you can add a little water and vice versa a little buckwheat flour if the dough is too wet.
  • Shape the mixture into 6-8 burgers and then pop on to a baking tray ready to go into the preheated oven for 20-25 minutes until firm and golden.
  • Whilst the veggie burgers are cooking prepare the Mediterranean cooked vegetables
  • Melt some coconut oil in a baking dish and then poured the vegetables in with a little seasoning of salt, pepper and rosemary.
  • Then bake the vegetable in oven for about 20 -25 minutes, until they have softened but not burned, make sure to check on them as the vegetables can burn easily if you leave them in too long.

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