What I Eat In A Day / 110 Grams Plant Based Protein
Here is a what I eat in a day video. I will show you what I ate to get 110 grams of protein in a day. These recipes are healthy plant based, low fat recipes and links below:
#whatieatinaday #plantbasedprotein #highprotein
PROTEIN SMOOTHIE
1 T flax seed
2 scoops earth chimp vanilla protein powder
1 scoop alfafa
2 handfuls of kale or spinach
1 cup soy milk unsweetened
water to the top of the greens
banana and mango
blend well in a high speed blender
BASIC MORNING OATMEAL
1/2 cup gluten free oats
1 cup water
pinch of salt
1/2 cup blueberries
1/2 banana
1/2 T ground flax seed
1/2 tsp Ceylon cinnamon
Add the oats and water in a microwave safe container and microwave for 2 minutes, stir and microwave for another 30 seconds
Add the rest of the ingredients.
Link to Sistema microwave bowl
CHOPPED SALAD WITH CREAMY HERB DRESSING
Spring mix
mix of green, red cabbage and carrots
1/4 cup chopped cucumber
5 cherry tomatoes chopped
3 ounces of tofu (mine was airfried)
1 small precooked Yukon gold potato chopped
Add the spring mix and cabbage mix to a bowl and using kitchen scissors or a knife cut into small pieces. Add the rest of the ingredients and add the creamy herb dressing.
RECIPE FOR CREAMY HERB DRESSING
1/2 cup soaked cashews
1 cup unsweetened soy milk
1 clove of chopped garlic
1 tsp. coconut aminos
1-2 Tablespoons of lemon juice
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp ground sage
Drain and rinse the cashews
Add all ingredients to a blender and blend till smooth
Keeps in a glass container in the fridge for 7 days.
EASY HIGH PROTEIN SNACK
2 Tablespoons of no oil hummus
sliced cucumber
carrot sticks
celery
rice crackers
PROTEIN PACKED STUFFED BELL PEPPERS
3 bell pepper cut length wise, seeds and white membrane removed
Set aside
FOR THE FILLING
1 onion small dice
2 carrots small dice
2 celery stalks small dice
4-5 Crimini mushrooms chopped
3/4 cup dried red lentils
1 clove chopped garlic
1 14.5 ounce can chopped tomatoes
1 cup rice/quinoa
1/8 tsp red pepper flakes
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp smoked paprika
2 Tablespoons nutritional yeast
2-3 Tablespoons chopped parsley
Add lentils to a pot and cover with water. Bring to a boil then simmer for 15 to 20 minutes. Stir occasionally and add water if needed. You want to be sure most of the water is absorbed at the end of cooking
In the meantime start by heating up a non stick skillet with 1/4 cup water and add onion, carrots, celery and mushrooms and saute for 4-5 minutes
then add garlic and spices and nutritional yeast and cook for 1 minute. Then add tomatoes, rice/quinoa and lentils and cook for 5 minutes. Then add parsley and cook for another 5 minutes.
Add a sprinkle of salt to the inside of the peppers before stuffing.
Generously stuff each pepper and bake in a preheated oven at 350 degrees for 30 to 35 minutes. If filling starts to burn cover for the remainder of the cooking time.
Top with creamy herb dressing and a little of the fresh parsley.
RECIPE FOR RICE QUINOA MIX
1/2 CUP RICE
1/2 CUP QUINOA (RINSED AND DRAINED)
2 CUPS WATER
Cook as you would regular rice
I used my rice cooker.
LINK TO MY ONLINE DIGITAL COURSE-CHEW ON PLANTS
A simple and practical guide to sustain a plant based diet to reach your optimal health and weight.
LINK TO CEYLON CINNAMON
Link to Earth chimp protein powder
CALIFORNIA BALSAMIC VINEGAR
KEEP SCROLLING TO THE EIND!
Please join my Facebook group for support
FACEBOOK GROUP:
FREE E-GUIDE-IS A PLANT BASED DIET RIGHT FOR YOU?
INSTAGRAM: / chewonvegan
CHECK OUT MY WEBSITE
VEGGIE CHOPPER
BELLA NONSTICK GRIDDLE:
TOFU PRESS :
INSTANT POT:
VITAMIX:
50 oz. LARGE SERVING BOWLS
this description contains affiliate links that allow you to find the items mentioned in this video and support the channel at no cost you. While this channel may earn minimal sums when the viewer uses the links, the viewer is in no way obligated to use these links. Thank you for your support.
.