Hey loves, I am back again with another what I eat in a day 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.
You may also like these posts:
- What I Eat In A Day Vegan
- What I Eat In A Day Vegan Vol 2
- What I Eat In A Day Vegan Vol 3
- What I Eat In A Day Vegan Vol 5
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.
Okay, let’s get to it.
It is a must to start my morning with lemon water. My morning water is prepped the night before with my hydro flask. My 32 oz. hydro flask sits right beside me while I sleep on my nightstand.
It is easy and convenient to get my water in the morning without excuses. 32 ounces of water drank, and it is still morning. You can’t beat that.
You can find me sipping on a nice cup of tea throughout the day.
For a list of my breakfast ideas, click here (which starts late)
Smoothies are easy for breakfast. I love them because you can get so many nutrients and superfoods in your body with them. If a smoothie is not on my breakfast menu, it will for sure make one of my snacks for the day.
For breakfast today, I am back again with a bread recipe, Ezekiel bread, of course. As I mentioned before, all bread is not the same. Some are healthier than others. This recipe includes Ezekiel bread. I talked about the benefits in this post.
Vegan Avocado Toast with Mushrooms
1 cup sliced mushrooms
2 slices of Ezekiel bread
handful of cherry tomatoes
1 tablespoon of hemp hearts
sprinkles of nutritional yeast
a few tablespoons of vegetable broth
I sautéed the mushrooms and tomatoes in vegetable broth.
Afterward, I mashed the avocado quickly.
Next, I spread the mashed avocado over the slices of bread. I added the sautéed veggies on top.
Finally, I sprinkled the hemp hearts and nutritional yeast on top.
Usually, lunchtime is what I want a taste for in the moment, but this quick pasta salad has been hitting the spot. It is delicious & family approved.
Red lentil pasta has been in the rotation of our meals since the spring of this year. Red lentil pasta is high in protein & fiber. The high in protein is what sold me, and it is light to be pasta. I do not feel any type of sluggish after eating this pasta. It is gluten-free too. Oh, I almost forgot. It tastes good.
Quick back story: I love to make pasta with zoodles or spaghetti squash. Since quarantine started, my husband started cooking pasta. It does not used zoodles or spaghetti squash lol. I had to get on a handle on this because I love his pasta. No resisting going on, okay lol.
So, I went on the lookout for a healthier way to enjoy pasta. Hence, red lentil pasta. I started creating recipes with this pasta.
Okay, let’s get to quick recipe.
red lentil pasta
red bell pepper
orange bell pepper
dried oregano to taste
dried parsley to taste
dried basil to taste
Dulse Granules (salt alternative)
Homemade Italian dressing
First, I put the pasta in a pot of boiling water. I let it cooked per instructions on the box.
While the pasta was cooking, I chopped the bell peppers, onions, and broccoli. I added them with the dried herbs & salt alternative in the vegetable broth in a saucepan. I let that sautéed for a few minutes to my liking.
After the pasta was done, I drained it and rinse it with cold water.
Next, I combined the pasta with the sautéed veggies and added in the homemade Italian dressing. I sprinkled sliced olives on top.
I let it sit in the refrigerator for about 30 minutes. Afterwards, I took it out and dressed my bowl with it. Viola, ready to eat.
This is another recipe where I just go with the feeling. No exact measurements included.
Next, it is time for dinner. I had some cooked chickpeas on hand. Dinner was quick and simple.
3 big handfuls of spinach mix
1/2 cup of cooked chickpeas
Garlic and herb seasonings
ground pepper to taste
1 tablespoon of vegan bacon bits
1/2 of red bell pepper
Vegan cheddar shredded cheese
1/2 of lime squeezed
I cleaned and chopped the veggies. I had cooked chickpeas on hand because I make a batch and put in the refrigerator in the beginning of the week.
I got a bowl and put all the ingredients together. Viola, quick and easy Salad.
I eat snacks:
between breakfast & lunch
between lunch & dinner
If you are want to see my snack list, click here
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