What I Eat in a Day | EASY vegetarian and gluten free friendly recipes in collab with Some Shelly скачать в хорошем качестве

What I Eat in a Day | EASY vegetarian and gluten free friendly recipes in collab with Some Shelly

I'm so excited to bring ya very special what I eat in a day filmed in collaboration with my very talented friend, Some Shelly. As always, the recipes are all below, but most importantly, you can check out Shelly's beautiful work: All filming and editing by Shelly :) Shelly's instagram:   / someshellyphotography   Shelly's website: https://someshelly.com/ // RECIPES ✨APPLE CINNAMON OVERNIGHT OATS (serves 4-6) 1 c rolled oats 1 c yogurt of choice 1 c milk of choice ¼ c chia seeds 1 Tbsp cinnamon Pinch Salt Optional sweetener of choice and garnish with apples and more cinnamon Whisk everything together and let rest in the fridge at least 2 hours but up to overnight. Serve and enjoy. Will keep for 4-5 days. ✨ANTIPASTO PASTA SALAD (serves 4-6) 1 12oz. Bag shredded brussels sprouts or cabbage ½ cup Italian dressing of choice, plus more to taste 1 c pasta (dry), cooked to package instructions 1 small jar marinated artichokes, sliced thinly 1 small jar sundried tomatoes, minced ½ cup roasted jarred bell peppers, minced 2 cans white beans, drained and rinsed 1 c cherry tomatoes, diced 2-3 persian cucumbers, diced ¼ red onion, thinly sliced Salt and pepper to taste In a large bowl, massage half the dressing into the brussels sprouts, then toss all remaining ingredients with remaining dressing. Serve and enjoy. Top with optional herbs and feta. Will keep for 3-4 days. ✨MARINATED TEMPEH SHEET PAN MEAL (serves 3-4) ¼ cup soy sauce or Tamari ¼ cup balsamic vinegar 2 Tbsp olive oil ¼ packed cup light brown sugar ½ tsp sea salt 2 tsp garlic powder 1 Tbsp dried oregano 10-15 cracks fresh black pepper 8 oz. tempeh, cut into ½ inch cubes 1 red bell pepper, cut into 1 inch pieces ½ medium yellow onion, cut into 1 inch squares 1 medium zucchini, cut into ½ inch rounds 8 oz. button or white mushrooms, halved or quartered depending on size ¼ cup mayonnaise of choice 1.In a large bowl, use a fork to whisk together the soy sauce, vinegar, olive oil, brown sugar, salt, garlic powder, oregano, and pepper until well combined.Toss the remaining ingredients in the bowl until they’re well coated in the marinade. Transfer to a sealed container and refrigerate for at least 1 hour but up to overnight. 2. Once marinated, transfer the veggies and tempeh to a large foil or parchment-lined baking sheet by lifting them out of their marinade. You want them to retain a bit of the marinade, but leave the majority of the liquid in the container you marinated them in. Reserve the marinade for later. 3. Preheat the oven to 425°F. Roast 20 minutes, stirring halfway through. The veggies should be tender and browned. Whisk the reserved marinade together with ¼ cup mayonnaise to make a creamy dressing. Serve the veggies and tempeh drizzled with a bit of dressing and enjoy over rice or salad. Will store 3-4 days in the fridge. // MEAL PREP CLASSES & RESOURCES How to Become a Professional Meal Prepper - Personal Cheffing 101 ebook https://fresherica.com/product/person... The Beginner's Guide to Meal Prep ebook- https://fresherica.com/product/fresh-... Take meal prep class with me! - com // STAY IN TOUCH Follow me on Instagram - https://www.instagram.com/fresh.erica... Subscribe to my newsletter - https://newsletter.fresherica.com/ For subscribers and business inquiries, please email [email protected] // THE THINGS I'M USING My favorite meal prep containers - https://amzn.to/3m5f6WO My favorite knife - https://bit.ly/2Jb6JYb My kitchen shoes - https://bit.ly/3gt9ySh My camera - https://bit.ly/3fzfclq My mic - https://bit.ly/3xszUJR My favorite apron (use code FRESHERICA for 15% off) - https://glnk.io/50zn/fresherica // Don't forget to subscribe to my channel for more kitchen tips, cooking content, and professional meal prepping fun :) The links included here may be affiliate links. Your shopping experience will not be affected, but I might earn a small commission on the goods purchased through them. Thanks for supporting my work!