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Hi friends & welcome back to another meal prep video!! Hope you enjoy ✨ Head to https://squarespace.com/amandaducks to save 10% off your first purchase of a website or domain using code AMANDADUCKS 😌 🌀 Wondering where I get my kitchenware? Check out (almost) everything linked here: https://shopmy.us/amandaducks/ 💌 EMAIL: [email protected] 🍋 INSTAGRAM: / amandaducks 🍴 WEBSITE: https://www.amandaducks.com/ 00:00 - Intro 01:13 - Lemon & vanilla overnight oats Overnight oats: 1 + 1/2 cups oats 1/4 cup vanilla protein (I use Happy Way vegan vanilla protein) 2 + 1/2 cups soy milk 1/3 cup soy vanilla yoghurt Zest of 1 lemon Juice of 1 lemon To top: Toasted flaked almonds Fresh strawberries 02:17 - Corn & sun-dried tomato frittata Fillings: 1 tbsp olive oil 1 brown onion, sliced Kernels from 1 corn on the cob 1/4 cup sun-dried tomatoes 1 large handful spinach Batter: 300g silken tofu 1/2 cup soy milk 1/4 cup nutritional yeast 1/2 cup chickpea flour 1 tbsp veggie stock powder **Baked at 190 degrees celsius for 20-25 minutes 05:26 - Kale pesto pasta Veggies: 1 bunch broccolini, roughly chopped 1 punnet cherry tomatoes, halved 1 tbsp olive oil Salt and pepper, to taste ** roasted at 200 degrees celsius, fan-forced, for 15 minutes “Pesto” sauce: 1 tbsp olive oil 1 brown onion, sliced 3 garlic cloves, sliced ** fried over medium-high heat for 3-4 minutes 1 cup raw cashews 1 large handful spinach 1 large handful kale, stems removed 1/4 cup nutritional yeast 1 tbsp veggie stock powder 3 tbsp olive oil 1/4 cup water + more if needed To serve: 400g pasta, cooked as per packet instructions Tofu feta (recipe I follow here: 07:16 - Pumpkin quinoa nourish bowls Veggies: 1/2 pumpkin, skins and seeds removed, cut into chunks 1 punnet cherry tomatoes, halved 3 tbsp olive oil 1 tsp veggie stock powder 1 tsp smoked paprika Black pepper, to taste ** roasted for 15 mins at 190 degrees celsius, fan forced 1 leek, sliced and washed thoroughly 1 x 400g can chickpeas, drained and rinsed ** add to the already roasted veggies and place back in the oven for 15 mins at the same temp Sauce: 1/3 cup tahini 1 tbsp maple syrup 2 tbsp rice wine vinegar 1 tbsp harissa paste 2 tbsp water (+ more if needed) To serve: 1 cup quinoa, cooked as per packet instructions Fresh parsley 09:23 - Peanut tofu and greens Tofu: 500g firm tofu, torn into chunks 1 tbsp corn flour 2 tsp vegan chicken stock powder 1 tbsp olive oil ** baked for 20-25 minutes at 190 degrees celsius, fan-forced Greens: 1 bunch broccolini, roughly chopped 2 handfuls green beans, ends removed 2 tbsp vegan butter 3 cloves garlic, crushed ** fry for 7-8 minutes over medium-high heat Peanut sauce: 1/4 cup smooth peanut butter 2 tbsp soy sauce 2 tbsp rice wine vinegar 2 tbsp water To serve: 1 cup rice, cooked as per packet instructions (or you can use microwave rice) Dried shallots 11:15 - Choc pb crunch bars Bottom layer: 1/3 cup almond meal 1/3 cup vanilla protein powder 1/4 cup cocoa powder 1/3 cup soy protein crisps 1/2 cup smooth peanut butter 2 tbsp maple syrup Top layer: 200g dark chocolate, melted 1/3 cup soy protein crisps Salt, on top 🌼 FAQ What diet do you eat? I am vegan! What equipment do you use? Panasonic Lumix G9 Rode VideoMic Pro GoPro Hero 7 How do you edit your videos? Final Cut Pro Where do you live? Gold Coast, Australia How long have you been vegan? 10 years ☺️ This video is kindly sponsored by Squarespace