• What I Eat In A Day #73 | Vegan

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    BREAKFAST: Berry Vanilla/Coconut Porridge

    Serves: 1
    Prep: 5 mins
    Cook: 5-10 mins

    - 1 cup rolled oats
    - 1 cup water
    - 2 tbsp shredded coconut
    - 2 tsp chia seeds
    - 1 cup coconut milk
    - 1 tbsp coconut sugar
    - 1/2 tsp cinnamon
    - 1 tsp @Tropeaka immunity berry powder
    - 1 tbsp @Tropeaka vanilla lean protein powder
    - 1 cup frozen raspberries
    - Toppings of choice

    1. Add all ingredients into a saucepan (except for raspberries) and stir through. Once boiling, lower heat slightly and simmer until thickened to desired consistency.
    2. Transfer into a bowl, add toppings of choice and enjoy!

    LUNCH: Buddha Bowl

    - Cooked brown rice
    - Firm tofu (Sauce: splash of soy sauce, tsp of coconut sugar, dash of black pepper)
    - Cauliflower florets (Sauce: 1/2 tbsp Asian sesame sauce paste, 1 tsp toasted sesame seeds, 1.5 tbsp soy sauce, dash of black pepper, 1 tsp sesame oil)
    - Pumpkin, sliced (Sauce: 1 tbsp light miso paste, 1/2 tbsp sesame oil, dash of black pepper, 2 tbsp soy sauce, 1 tsp coconut sugar)
    - Red & yellow capsicum/bell peppers
    - Cucumber, roughly diced
    - Vegan kimchi
    - Rocket or baby spinach
    - Sesame seeds
    - Hemp seeds
    - Green onions

    1. Begin by cooking brown rice.
    2. In the meantime, mix sliced pumpkin in the sauce mixture & repeat with cauliflower. Place in the oven or airfryer for 30-40 minutes or until golden and cooked through.
    3. Fry tofu on a pan until golden on both sides, pour in sauce and cook for an additional 10-20 seconds until sauce is absorbed.
    4. To assembly, place rice at the bottom of bowl followed by all other toppings of choice (COMMENT DOWN BELOW IF YOU'D LIKE TO SEE A KIMCHI RECIPE VID! c: )
    5. Top with sesame seeds, hemp seeds & green onion. Devour!!

    DINNER: Baked Potato Fries with Salad & Guac

    - Brushed potatoes, washed & peeled
    - Sweet potato, washed & peeled
    - 1 tsp smoked paprika
    - 1 tsp garlic powder
    - 1 tsp dried oregano
    - Pinch of chilli powder if desired
    - 1 avocado
    - 1/2 tsp finely sliced fresh basil leaves
    - Salt & pepper
    - Lime juice
    - Fresh kale, destemmed and roughly chopped
    - Cucumber, roughly diced/chopped
    - 1 heaping tsp whole grain mustard
    - Dash of black pepper
    - 2 tsp coconut sugar or maple syrup
    - 1 tbsp lime or lemon juice
    - Toasted sesame seeds

    1. Slice potatoes into 'fries' and place into a large bowl. Add in herbs and spices, toss through and bake or airfry at 180*C for 40 minutes or until golden.
    2. Mash avocado in a bowl and add in basil, lime juice and salt & pepper to taste.
    3. Mix kale and cucumber with mustard, sweetener, pepper, lemon/lime and sesame seeds. Massage and allow greens to absorb sauce and soften slightly.
    4. Once potato fries are done, pop them out of the oven/airfryer and add all components to a plate. Enjoy!!!! :) Show less
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