5 MEALS I EAT ON REPEAT as a nutritionist / vegan & easy / скачать в хорошем качестве

5 MEALS I EAT ON REPEAT as a nutritionist / vegan & easy /

This video is sponsored by Squarespace, the all in one platform to build an incredible website! Head to https://squarespace.com/justcallmeflora to save 10% off your first purchase of a website or domain using code JUSTCALLMEFLORA Hey Friends! I tought it would be fun to share the recipes I eat on repeat. I hope you enjoyed! SOCIALS Instagram: @justcallmeflora   / justcallmeflora   Tiktok: @justcallmeflora   / justcallmeflora   FOR COLLAB: email me at: floraszalaiyt@gmail.com My recipes: https://www.justcallmeflora.com/ 1. RASPBERRY CHIA PUDDING Ingredients 1 ripe banana 1 cup frozen raspberries 1 cup soy milk (or your fave plant milk) 1/2 tsp cinnamon 1/4 cup plain coconut yoghurt (use greek-style if you can) 3 tbsp chia seed scoop of soy protein (I use unflavoured from myprotein), this is optional of course, use 3/4 cup plant milk if you leave it out 1 tbsp natural peanut butter Blend everything in a blender until smooth & creamy, and store in an air-tight container until you eat it. This makes around 3-4 portions, depends on your portion size :) Perfect for meal prep 2. CREAMY SUPER GREEN PASTA: makes for 4 people INGREDIENTS: 4 portions of fusili pasta cooked according to package instructions in as salty water as the sea 1 zucchini, cut into half moons 1 onion, finely diced 4 cloves garlic, minced (ideally use a garlic press) around 1 tbsp olive oil for sautéing the onions & garlic SAUCE: 1 cup frozen peas 1 handful fresh parsley 1 block (300g) silken tofu 1 can (400ml) coconut milk 1/4 cup nutritional yeast 1/2 lemon's juice salt & pepper to taste 1 tsp garlic powder Boil water & cook the pasta according to package instructions. Cut up all the veggies. In a blender prep the sauce by mixing all the ingredients for it until smooth. Set them aside. In a large pan, sauté the chopped onion and garlic with olive oil, then add the chopped zucchini. Add a little bit of pasta water, and let the zucchini cook down. Once the zucchini is cooked and fried a little, add the sauce. Let them simmer for 5-7 minutes on medium heat. Add the drained pasta and let them cook together for another around 3-5 minutes, until the pasta absorbs lot of the sauce. 3. NOODLE BOWL: 1 block firm tofu marinate: 1 tbsp soy sauce, 1 tbsp olive oil, 1/2 tsp garlic powder 1 broccoli, cut into bite-sized pieces 1 cup frozen green beans season with 1 tsp garlic powder, salt & pepper, 1 tbsp olive oil Add both to parchment lined bakings sheets, bake the tofu for around 13-15 minutes, the veggies for around 18 minutes at 180Celsius. 50g rice noodles (add salt and boiling water from kettle to a bowl along with the noodles. Let them sit in the water for 5 minutes & drain) Peanut sauce: 1 tbsp peanut butter, 2 tsp soy sauce, 1tbsp water, mix until combined Serve with sesame seeds, pickled veggies :) 4. CREAMY TOMATO BEAN BOWL INGREDIENTS: 1 can white/butter/cannellini beans (they all work here), drain & rinse 250g cherry tomatoes 4 cloves garlic, crushed with a garlic press or chopped finely 1 tsp garlic powder handful (around 1/2 cup loose leaves) fresh basil, finely chop salt & pepper to taste around 1 tbsp olive oil for frying +around 1/4 cup water for the tomatoes CASHEW CREAM: 1/2 cup cashews 1/4 cup nutritional yeast 1/2 cup water Soak the cashews in water for an hour if possible (you can skip this step, it just helps get rid of some antinutrients). Drain and blend in a blender with nutritional yeast and water. Set it aside. On medium-high heat, into a large pan, drizzle olive oil and add the crushed garlic, salt, pepper and garlic powder. Once the garlic is golden, add in the cherry tomatoes- Add a little bit of water to the pan, and let them cook down. They will start to burst out (add more water if necessary to make sure they don't burn), so after around 4-5 minutes, use a utensil to crush/mash them. Add the beans, the cashew cream and the chopped fresh basil. Mix well and let them simmer on medium heat for another 2-3 minutes. 5. CHICKPEA SANDWICH 1 can chickpeas, rinsed & drained, mash with a fork 100g capers 1/4 cup tahini 1/4 cup vegan mayo 1 tsp garlic powder 1/2 lemon's juice 1 tbsp e.v.olive oil 1/4 cup nutritional yeast 1 pickled cucumber, chopped handful fresh dill, finely chop salt & pepper to taste for the tofu: 1 block tofu, sliced, 1 tbsp olive oil, 1 tbsp soy sauce, 1/2 tsp garlic powder Fry each side on medium-high heat for 3-5 minutes until golden brown CHAPTERS: 00:00 intro & Squarespace 02:14 raspberry chia pudding 04:11 super green pasta 05:30 noodle bowl 06:43 creamy beans on toast 09:06 chickpea tofu sandwich #whatieat #mealsonrepeat #vegan #plantbased Music: I do not own any of the music in this video Music is from EpidemicSound: Use my link to sign up! https://share.epidemicsound.com/ayz50f sub count: 20361 Tags: what i eat in a week, summer recipe, vegan, plant based, wfpb, whole food plant based, justcallmeflora, healthy, meals on repeat,