Hey loves, stopping by with another what I eat in a day vegan style blog post.
Since I have been eating plant-based/vegan meals for over three years, I started a series on the blog, What I 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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Let’s get to today’s meals
As I stated before:
First, I start my morning with lemon in water. My morning water is prep the night before 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 it is still morning. Yay!!
I sips tea throughout the day.
For breakfast (which starts late), depending on what I am wanting, I may make
a quick smoothie
pancakes or waffles
Smoothie bowl is on the menu this morning. Smoothie bowls can be a great and fun way to get your health on. You can make them however you want. The sky is the limit lol. I decided to combined blending with juicing. This helps to cut down on watering down the smoothie with milk alternative or water. I don’t like to use a lot toppings because the calories can add up pretty quick.
Pineapple & Mango Smoothie Bowl
juiced 1/2 cup pineapple & 1 mango
a handful of frozen pineapple
a couple of ice cubes
1 tsp ashwagandha root powder
liquid b12 ( a supplement I take daily)
frozen gum drop grapes
For the liquid: Use a juicer and juice pineapple & mango. I only juiced 1/2 cup of them together.
Blender: Put the liquid of the juiced fruits in the with the rest of the ingredients. Let it blend. Pour mixture in bowl and top with toppings of hemp hearts, frozen gum drop grapes, strawberries, & blackberries.
Now when it comes to lunch. Again, it varies depending on what my taste buds are wanting.
Portobello Mushroom Quinoa Salad
1 portobello mushroom
4 oz cooked quinoa
1/2 fresh jalapeno
1 tablespoon hemp hearts
1 garlic clove
smoked paprika to taste
black peppercorn grinder to taste
3 handfuls of Salad mix including kale, carrots, red cabbage, broccoli stalks, & radicchio
1/4 cup onions & green bell peppers
vegan Caesar dressing
If the quinoa is already cooked, this is a quick meal. At the beginning of the week, I like to cook three days worth of quinoa and store in the fridge.
First, I toss & massage the kale salad mix with lemon & lime for a few minutes. I let it sit in the fridge. While the kale salad mix is in the fridge, I cooked the portobello mushroom strips, onions & green bell peppers.
So, I cut the portobello mushroom in strips. I sauteed the portobello mushroom, onions, & green bell peppers in coconut aminos & a little water with garlic clove, smoked paprika, & ground pepper.
Afterward, I get my salad mix out of the fridge. I add all of the rest of the ingredients into salad mix. Viola! A yummy & filling salad is made.
Now it is time for dinner. When it comes to potatoes, I prefer sweet or purple potatoes. For this meal, it seems like a white baked potato would pair better with the vegan king prawns. So, here we are.
Vegan King Prawns with Creamy Baked Potato & a Side of Asparagus
Vegan King Prawns with Creamy Baked Potato with a side of Asparagus
1 White potato
4 Vegan King Prawns (Soy Free)
a couple of splashes protein vegetable broth
creole seasoning to taste
smoke paprika seasoning to taste
black peppercorn to taste
1 small tomato
cilantro to taste
vegan heavy cream
vegan mozzarella shredded cheese
a couple splashes of unsweetened almond milk
3 garlic cloves
First, I clean and prep the potato. Next, I put it n the oven to bake. I let it bake for 45 minutes on 415. During the last 30 minutes of the baking of the potato, I prepare the creamy sauce, vegan king prawns, & asparagus.
In a saucepan, I sautéed the vegan king prawns with creole seasoning and smoked paprika in a few splashes of vegetable broth for about 20-25 minutes.
While the vegan prawns are cooking, I clean & cut the ends off of the asparagus. Next, I season them with a big splash of protein vegetable broth, 2 minced garlic cloves & black peppercorn & put them in the oven for about 20 minutes to cook.
Next, in a small pot, I add the heavy cream, vegan butter, vegan mozzarella shredded cheese, a couple of splashes of unsweetened almond milk, & a minced garlic clove. I let this cook on low together until it turns into a creamy sauce. I make sure to stir throughout to prevent sticking.
While the prawns, creamy sauce, & asparagus are finishing, I chopped a small tomato and some cilantro. I cut up lime in slices.
Afterward, I plate everything. Not pictured is the asparagus.
As you can see, I don’t have exact measurements for everything. Sometimes when I am in the kitchen, my music is jamming, and I go with what I am feeling. I sprinkle a little bit of this or that.
Do you ever get like that in the kitchen?
I eat snacks:
between breakfast & lunch
between lunch & dinner
homemade trail mix with dates, dark chocolate, almonds, seeds, etc.
superfood smoothie with protein (this will definitely be one of the snacks for today to get in more protein)
juice some green veggies
almond butter with apple
Ezekiel bread with almond butter and jam
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