 Welcome back to my channel, guys, Intigra Coco Styles. So in this video, I'm going to just show you guys what I eat in a week as a vegan. As you guys know, I was an alkaline vegan, but I pretty much am not anymore because I kind of got bored with a lot of the food. However, probably 98% of my stuff is still alkaline and the reason why is because I know that my body actually feels good, but you also still need balance. So what I'm going to do right now is make some breakfast and I'm going to be eating some granola cereal that I made from scratch and I'll give you guys a little pan over of that. If you guys can see this, that is just some regular oats, which I typically do not eat. I usually eat camoot oats or spelt oats, but I thought it comes out a little bit better with this one. Maybe I'll try it again with the camoot. So this is just some regular organic oats with some organic raisins and organic pumpkin seeds and organic walnuts. And I did put a little bit of agave in here to get it to sweeten up a little bit. When I put it in the oven, I put a little bit of grape seed oil, just a little bit and I stuck it in the refrigerator. Most people do not stick it in the refrigerator. I do. I don't like anything open in my pantry. So that's what I'm going to be having. And also I'm going to add in to here some strawberries, some blueberries, and I have some bananas. And I didn't. I wasn't able to find my regular baby bananas, so I had to opt for some organic regular bananas, which I typically don't eat. And then for my milk, you guys already know, I make my own milk using walnuts. I usually put hemp seeds in it, but when I do eat cereal, I do not put hemp seeds in it because it gives it like a weird, I don't know, it sits on the top. So I put some walnuts and just some spring water and some agave and that's it. So let's just get started so you guys can see my cereal. Curry chickpeas with some green peppers, red peppers, and some onions. And I'm going to try to make like a curry, like gravy type of soupy situation. I'm going to make some quinoa with it and I think the dumplings and stuff will make it kind of hearty. So I have my spelt flour in here. I'll let you guys see this once I start kneading this down. I usually just put just plain salt in here, sea salt, and some water and that's it. And then I'm going to actually add in these mushrooms, let me see if you guys can see that. Let me see if I can make sure you guys can, uh-oh, I think I see that. So I'm going to be putting these in there. I was going to use portobello, but not today. My seasonings that I'm going to be using is the kelp, kelp seasoning. I have some sea salt, I have oregano, I'm not supposed to use garlic, but I'm going to sprinkle some garlic on there, some onion powder, pepper, and then I have some curry seasoning. All right guys, so I'm going to actually just get started and start cutting up my peppers and stuff and my onion. Let's cut some of that up. I've been packaging my stuff in these. I like this a lot for home goods. It does have like a little vent here for you. So depending on what you put in there, fruits or vegetables, you can do, you can open it or close it. And then, and like I said today, if I can figure out a good way to start filming these, then you know, I'll do a lot more cooking videos. So let's just cut this pieces to put in there. And honestly guys, I just, I wing it. I just need a couple of pieces in there. And the reason why I'm not showing my face today is because I'm a little under the weather. I don't even want to say under the weather. My tummy hurts. And I'm kind of just dragging today, but I had a feel for this. So while I was working today, I was like, let me just, you know, make some of this for dinner. And I have some plantas. I usually don't eat regular plantas out by burrow bananas. But maybe I'll make some of that too and add it on my, my meal for the day. See? And I was like, I don't have that machine that people use. And when I figured out that I could do it this way, this was the best thing since sliced bread. And it comes out just fine. And again, I just put spring water and sea salt. That's it. That is it. And I make like, and I just kind of go around until it gets into a bowl for me. And these are my way of making dumplings. I'm sure there's a, a real nice recipe out there. And what I usually do honestly with the dumplings, since I just cook for one person, actually you can make, even one cup makes enough for two people. So for me, if I just wanted like a snack or something, I'll just use the one cup. And then kind of go from there and then I have a little extra flour. And this is spelt flour guys. That's the white spelt. You could actually use the whole wheat spelt, but it doesn't give you the same type of texture. You know, see, I don't know if you guys can see that. Can you guys see that? I don't know if you guys can see. It doesn't give you the same, it's not as easy. If I usually, if I do use the whole wheat one, I would use some, what do you call that, garbanzo bean flour in there. Yeah. So, and this is what I do, I just kind of take it and knead it with my, my hands and stuff. This little girl is so crazy in this movie. Oh, she's trying to burn the little brother up. Oh, is she standing there watching? Oh, she's crazy. All right, guys, I'm going to put a little bit more flour and I'm going to let it sit while I season up the garbanzo bean flour. I mean, the chickpeas, because they're already cooked. She crazy, y'all. All right. I'm just going to do this like this. If you guys are okay with me not showing my face, then I'll cook some more. I work from home. So sometimes I'm just kind of like, well, today definitely lounge around. I just totally didn't feel good. All right. So here's the dough. I'm just going to make like a couple of pieces of dumplings and we rinse my hands off, rinse my hands off, grab a napkin. I just cover it up for a second. So now I'm going to actually take the chickpeas and season those up. Let me grab another bowl. Word of advice, if you guys are using curry or anything, try to use a pot like this. So here are my chickpeas that I already cooked and I just throw them out. The juice is still in here. These are fresh chickpeas. Not canned. And when I make them, I usually just put some sea salt and that's it. Because sometimes I like to save the water, the aqua fava water, and save it for like an egg base for some stuff. So I'm using the same seasonings that I used on the mushrooms with the exception of the kelp. Let's put some sea salt on here. This sea salt is so annoying. Okay. And let's put, oh, you know what I don't have? Where's my cayenne pepper? Let me grab the cayenne pepper guys. All right. So I'm going to put some cayenne pepper and then I'm going to, I'm going to put a little bit more curry on here. I just have, I don't know why I have a taste for it like this today. And I'm just going to let this sit here for a little bit. It looks a little crazy because it has like the juice on it. So let's leave that. All right. So we can also set that to the side. And now we're going to put on a little bit of oil in the pot for some quinoa in here. This is one cup of quinoa. So I'm going to put two cups of water. Okay. Two cups. I'm going to put a little bit of sea salt in here. Quinoa has a really like distinctive taste. Let's put a little bit of pepper too. I should put my little sofrito in here, but no. Can you have sofrito with a curry? And then I'm going to now cut up the pieces of my dumplings. Well, space them out and put those in a small pot. Then in this water, a little bit of sea salt again. Like just a tiny bit. Okay. Let's put this back here. I'm going to turn this on the quinoa. Let's turn that on. And let's kind of like break this up. Green peppers, red peppers and stuff. Once that. Because sometimes it doesn't completely get fluffy for me. So I end up like turning it with a spoon or whatever. Let me grab another one. Let's grab another one. Let's see. See, I can tell that it's not fluffy like I like it. So I'm going to add in a little bit of water. Just a little bit. And I cover it back up. Just a little bit. And then I just stir it up a little bit. And I let it sit. And then my dumplings look like they're going to overflow. But it's okay. And then here's this. I'm going to cook down. And then I'll put the mushrooms in in a second. I'll let that cook. And then I'll be back with the finished product, guys. All right. All right, guys. So this is pretty much done. I'm just letting that simmer down. And I ended up putting on some plantains just to go with it. So let me let that cook. And King White, it's done. And I will give you guys the final presentation in a second. And I think I was going to make some ginger beer, but the way my stomach is feeling right now, I think I'm just going to drink a huge glass of water. Because I haven't been drinking much water today, but I'm feeling really today. So I'll be back with the final plate. And I will catch you guys in the next one. All right, guys. All right, guys. So here is the finished product. I hope you guys can see that. So I did put some plantains on here. I have my quinoa and I also have some lime water right here. So bon appetit to me. Good morning, guys. It's Tuesday morning and I'm about to make some breakfast. I'm not really that hungry today. So it's because I had a big dinner last night. So what I'm going to do is I'm just going to make some spelt avocado toast. And it's really simple. I just have an avocado or organic avocado and some small plum tomatoes and some spelt bread. And I'm actually going to have a side of fruit with this. Maybe some tea. I'm not too sure because sometimes when I drink tea and eat fruit, I don't know. It doesn't agree with me. So I'm not sure just yet what I'm going to drink for breakfast. I need some tea so maybe I'll drink it a little bit later. But we'll see. All right, guys. So I'm going to put the spelt bread into the toaster. This bread is frozen. I buy it from the farmer's market and they make it fresh so you have to freeze it right away. I don't know why it looks like this. It's just a little shape where, but this is the spelt toast. So let me toast this right now and get back and get the... Actually, I'm going to stick it in the toaster. And then I'm going to cut up the avocado and cut up everything and season it up. Probably because I was snacking on some stuff early. I'm just going to make a juice today. Really simple with some strawberry, blueberry, banana and some watercress. Ginger. So that's it. I'm just going to quickly get started. I'm going to put my strawberries in here. And again, guys, I usually cut these up the week before. I have some ice in there because I want it really cold. And I'll probably put like... Let's put that to the side. Let's put some... I love blueberries. I don't have any sea moss. And I usually put sea moss. I'm going to put a full banana. I'm a little nervous before it makes me like my stomach hurt. I'm going to put a full banana. And I told you guys the last time that I usually don't buy conventional bananas. I usually just get baby bananas. And then I'm going to take some watercress, like a handful of watercress and put that in here also. So here's the watercress. And I clean this off also when I bring in my groceries, when I go shopping. And I'm just going to press that in there. Watercress has like a little spicy little flavor. I usually mix dandelion in here, but they didn't have any this time. And I only like to buy it from one farmer's market here in Atlanta, not the other one. So, here we are. That's it. And then this should hold me over until like dinner. And I'm just going to add some water up to there, I believe. Where's my line? Oh, I think I went a little past it, but whatever. Let's cover that up and let's juice that up. And you guys know I use my regular juicer, my Ninja. And the Ninja has a few settings I told you guys. And they do have the one for juice. Okay. Let's grab that. And I'm sorry if you guys can't hear me because I'm walking away from it. But I'm trying to do this really quick. This is really good. Okay, so if I wasn't putting in watercress, because watercress has like a slight of a peppery flavor, I'm going to just do the dandelion. I would take a piece of fresh ginger and put it in there. And let me tell you, that really changes the flavor of everything. And it's so yummy. All right, so let's put this here. I don't know if you guys can see that, but I'm just going to turn it this way. Because the plug is so short that you won't be able to see the front of the juicer when I'm pressing it. So I'm going to press start and it's going to put extract. And that's it. Just keep it in there. Because it does come with tops that you can use. And you don't have to pour it into a cup. So since I'm just kind of like chilling on my lunch break. Maybe I'll start vlogging that me while I'm working from home. I'll let you guys see. I've been at work from home telecommuter for over eight years. So won't catch me in the office. So this is my juice. I'm probably just going to snack on something because this is kind of fulfilling. Maybe I'll make some guacamole. I'll make some guacamole and have it with this, but that's it. This is going to be my lunch for today, guys. My little smoothie. And that's it. This will hold me over. I have a good enough at four o'clock. I have a couple of meetings and I should be okay. And then I'll probably have a decent size dinner. Try to eat early so I won't go to bed with that on my stomach. But the food that I do eat, guys, remember it doesn't really fill me to the point where I'm stuffed. I never feel bloated or anything like that. Hence why I eat wild rice and not regular rice. If I do cheat with regular rice, I'm totally stuffed. But anyway, that's my lunch for today and I'll catch you guys at dinner. Bye. And I'm just like, let me just film this and add this on to what I eat as a vegan. Yellow peppers, red pepper, onions, and some, I think it's called, sobrera peppers. I think that's what it's called. They look like jalapenos, but they're not as hot. And I just have some quinoa on the stove. Let's put some water in there and go from there, guys. I don't think I'm going to put any scallion in there. But because I have onions already, maybe I'm not sure yet. But I will let you guys see everything once I'm done. I think that's it. It's just going to be a quick little stir fry. I may put some avocado on the side, not too sure yet, but this is going to be my dinner for today. All right, guys. All right, guys, so here's the quinoa. Just the FYI, it's one cup of quinoa, two cups of water. If you're making like maybe a small batch for yourself, a small pot for yourself. All right. And then I do use grape seed oil for everything else that I am cooking, guys. And this is the brand that I use from my local farmers market. Okay. And that's it for now. Let me get the other stuff on the stove. Let me let the oil you heat up here. That's what is pot up, y'all. Can you tell? Let me get the rest of the stuff on the stove and let you guys see that. All right, so I have my quinoa on. I have the water on. And let's change that. So I usually use one cup of quinoa to two cups of water. And the reason why I do that is because cooking this in wild rice is very tricky. My wild rice, I would use one cup of wild rice to like five cups of water. And that's because you're supposed to soak it overnight, but I don't. It just takes too long. So I figured out a way to do it the other way. And I just have my red peppers, yellow peppers and onions in here. And then I will end up putting in my mushrooms and my other peppers. All right, guys. All right, guys. So I'm going to make a mango strawberry banana and dandelion drink today for my dinner with my quinoa. And again, I'm going to use the smoothie one. Meal takes probably about 30 minutes. If that. Yeah, 30 minutes. Because the quinoa doesn't take long to cook. And it does the mushrooms guys. So I'll be back with everything finished. As you guys can see, I put the quinoa in my mushrooms and stuff. I also put a little bit of this. It's good. It doesn't have a lot of sodium and it's vegan. So I'm almost done with everything and let this cook down for a little bit longer. And then I'm done. It looks like a one pot meal or ends up being one pot. All right, guys. All right, guys. So here's everything. Let me see if you guys can see. So that's my quinoa and my green juice. That's it, guys. All right. Until next meal. Bye. Good morning, guys. So today for breakfast, I am just going to make some oatmeal. Make some oatmeal with some peaches. Let me grab my peaches and show you guys. So pretty much, actually, let me give you guys a little panel of the refrigerator. Let me grab this. So I usually leave my peaches and stuff in here. And I have some pears and stuff in there. And you guys can see my ginger, some pineapple, cantaloupe, strawberry, and blueberry. But let me grab one of these and bring it here. Let's just sit it here. So I grab my cutting board. Cutting board. I need a new cutting board, guys. If you hear it going, that's my tea over here. Trying to warm up for me. So that's having me wash, but I'm going to rinse it again. I don't know, but peaches is kind of a little weird for me. Let me rinse this off really quick. I think I have told you guys I wash my fruit and veggies the day I bring them in the home. I don't know. I just feel like there's always little bugs, especially on the kale. So let's put that there. Let me grab a pot, some oatmeal. Let's just sit that there really quick. And I just pour some. Honestly, guys, I really just eyeball it. I do. I'm not very good with measuring. And then I'm going to add some spring water. Sometimes I use walnut milk, but today I'm just going to use spring water. All right. So I have some oatmeal. That may not be enough water, but I'm probably going to add a little bit more. Let me see. Let me cut up my peaches. So I don't know. I told you guys I went to one market out here in Atlanta and I purchased these are not organic. No, sometimes I notice some things when I buy nine organic and opposed to organic. And it kind of makes me think a lot about the stuff. I mean, a lot of the foods we eat, I don't know. Sometimes I even think organic is not even safe to be honest with you. Trying to take us down, guys. I just cut it up just so I can get it inside of my bowl. I ain't going to lie. Sometimes it's like overflowing. It'll be overflowing. It's just a leftover piece. Trash that. So I'm just going to let the oatmeal cook and then come back with the last. I'm going to put a little bit of cinnamon. I have two sentiments here. Sometimes I use regular cinnamon. And then other times when I'm trying to be a savvy baby, I use the saline cinnamon. This is like pure cinnamon guys. So I'm going to use some of this today. And if you guys want to buy this one, this is by Frontier. I'm using co-op and it's organic. So that's the original cinnamon. It tastes completely different. It literally smells like Christmas. Like Christmas cinnamon. Opposed to the other one, which has a much more subtle flavor and smell. So I will pan over once I'm done with everything and let you guys see my quick little breakfast. I think I'm going to, I'm just going to drink some tea today.