Hey loves, stopping by with another what I eat in a day vegan style.
Since I have been eating plant-based/vegan meals for over three years, I started a series on the blog, What Vegans Eat In A Day to share plant-based/vegan meal ideas.
If you are looking for some new plant-based/vegan meal ideas or you want to take a break from meat sometimes, this series is for you.
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Okay, let’s get to the meals for today
First, I start my morning with lemon in water. I prep my morning water at night before I go to sleep with my hydro flask. My 32 oz. hydro flask sits on my nightstand.
It makes it so easy to get my water first thing in the morning. I have consumed 32 ounces of water, and the day has just started. Yay!!
For breakfast (which starts late), depending on what I am wanting, I may make
a quick smoothie
I do love smoothies because they are an easier way to get your greens in and put superfoods in your body. If I don’t drink one for breakfast, it will definitely be one of my snacks.
Anyways, breakfast taco is a thing in Texas. After been here for almost seven years, I have grown accustomed to this idea.
So, yeah, sometimes breakfast tacos be calling my name. Guess what? I found a healthier shell if you are going for low carb. Have you heard of jicama taco shells?
If you have been following my blog for a while, you know I like to go to the grocery store and explore. If something pops out, I try it out.
Last year I was doing my regular exploring in the grocery store, I came across some Jicama taco shells (tortillas).
That was my first time seeing them. I took my phone out and opened up google and found out that they are low carb, high fiber, high antioxidants, a root vegetable, and the taste is fine.
Excitement is in the air. I couldn’t wait to get home to make these.
The jicama taco shells (tortillas) are great. They have a little crunch and compliment the flavors of the ingredients you add to the tacos nicely.
Breakfast Tacos with Black Beans and Jicama Shells
Jicama taco shells (tortillas)
black beans ( I didn’t use much for the tacos because I was going for low carb)
vegan mozzarella shredded cheese
pico de gallo
Mix all the ingredients to your liking. Lastly, squeeze the lime on top. Viola! A low carb delicious taco is born.
Now when it comes to lunch. Again, it varies depending on what my taste buds are wanting. If you are looking for a light take on pasta, this zoodle dish fits the bill. I buy my zoodles already spiralized.
Zoodles Pasta Dish
1 pack organic zoodles (equivalent to 2 zucchinis)
1 cup organic kidney beans
1 cup oil free pasta sauce
1 tablespoon hemp hearts
nutritional yeast to taste
Italian seasoning to taste
black peppercorn grinder to taste
basil to taste
garlic clove chopped to taste
1 cup sauteed colorful peppers & onions
2 sweet tomatoes
1/4 cup cooked quinoa
Tip: I use canned organic kidney beans to cut down on time. So, I make sure to rinse them a few times & let them soak a few minutes before I cook them. To cut out using oil, I sauteed my bell peppers & onions with coconut aminos, a little water, & seasonings of choice.
First, I mix the pasta sauce with the cooked quinoa, organic kidney beans, sauteed colorful peppers/onions, & garlic including ground pepper & Italian seasoning. I let that simmer to my liking.
Next, I get the pack of zoodles and rinse them. You can either heat them up for a couple of minutes or serve them cold. I like to alternate. I served them cold this time. When I put the pasta sauce mixture (sauce, quinoa, kidney beans, & bell peppers/onion) on top, it will give me the heat I need.
Afterward, I plate my food. I put the zoodles in the bowl. I add the pasta sauce mixture & tomatoes on top.
Final touch includes sprinkling some basil, hemp hearts, & nutritional yeast on top. The nutritional yeast adds a cheesy flavor to it and B12.
For dinner, I like something like light. Hence this salad with chickpea and avocado. I got into chickpeas last year.
Chickpea & Avocado Salad
3 big handfuls of spinach mix
1/2 cup of organic chickpeas
2 tablespoons of coconut aminos
everything but the bagel sesame seasoning blend to taste
garlic clove chopped to taste
ground pepper to taste
1 tablespoon of vegan bacon bits
1/2 of green bell pepper
1/2 of a medium tomato
vegan ranch dressing
1/2 of lime squeezed
optional: add quinoa for more protein
I used a can of organic chickpeas. This cut down on the cooking time. I rinsed the chickpeas a few times and let them soaked for a few minutes before I cooked them. I boiled them for about 20 minutes with garlic cloves, ground pepper, & everything but the bagel sesame seasoning blend.
Next, I drained the water from the boil and put them in the oven for about 30 minutes to roast them on 375. I made sure to turn them every few minutes. I let them roast in 2 tablespoons of coconut amino acids and the seasoning from the boil.
While they were roasting, I made my salad with the rest of the ingredients and put it in the fridge until the chickpeas were ready.
When chickpeas were done, I added them and viola. This salad is delicious, filling, and colorful. The chickpeas add a nice crunch also.
I eat snacks:
between breakfast & lunch
between lunch & dinner
homemade trail mix with dates, dark chocolate, almonds, seeds, etc.
juice some green veggies
almond butter with apple
popcorn with jalapenos sometimes sprinkle with nutritional yeast
I have to be extra careful with this trail mix because the calories can add up pretty quickly.
As always, feel free to adjust ingredients to your liking. I look at recipes as a starting point or for inspiration. You can omit and add whatever you like. We all have different taste buds.
Until next time