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Instagram: @jessbeautician Twitter: / jessbeautician Blog: http://jessicabeautician.co.uk/ Facebook: / jessicabeauticianblog KITCHENWARE: Magimix 4200XL Food Processor: http://bit.ly/2iVtqiu Chopping board: http://bit.ly/2wXCGsI Eaziglide casserole pan: http://bit.ly/2vRNnMb Eaziglide pan set: http://bit.ly/2zXdo2k Oxo Good Grips tongs: http://bit.ly/2x4rkTX Oxo spoon: http://bit.ly/2wnnUtn Oxo ladle: http://bit.ly/2xEwf10 Oxo peeler: http://bit.ly/2xEGjY0 Oxo grater: http://bit.ly/2fotgik Joseph Joseph garlic crusher: http://bit.ly/2xXzpc8 Blender: http://amzn.to/2xHidIk Kettle: http://bit.ly/2xYKHNw Bowls: http://bit.ly/2fgfj6e Plates: http://bit.ly/2y3GxEG Cutlery: http://bit.ly/2wY9Cl9 Glasses: http://bit.ly/2ffxE3d Large white baking dish: http://bit.ly/2y3wnmL BREAKFAST - Loaded Hummus Toast (Serves 1): 250g chesnut mushrooms Pinch garlic granules Pinch chilli flakes Salt & pepper 2 slices rye Hummus Avocado Rocket Juice 1/2 lemon Slice the mushrooms and add those to a pan with a little oil. Fry them off for a few minutes, then add in the garlic granules, chilli flakes and season it with salt and black pepper. Give that a good mix together and leave it to fry off on a low heat whilst then toasting the bread. Once toasted, spread on a generous amount of hummus, slice the avocado and add that on top then add on the mushrooms and finish it with some fresh rocket and the juice of 1/2 a lemon. SNACK - Rice Cakes & Artichoke, Pepper & Herb Spread: http://www.jessicabeautician.co.uk/20... LUNCH - Chickpea, Kale & Potato Stew: http://www.jessicabeautician.co.uk/20... SNACK - Hippeas Cheese & Love: http://bit.ly/2iz7Ek9 DINNER - Pesto Cashew Cheese Stuffed Pasta Shells in Baked Marinara Sauce: http://www.jessicabeautician.co.uk/20... Mushroom Meatball recipe: • What I Eat in a Day #20 (Vegan/Plant-based... DESSERT - Strawberry Cheesecake Bites: Nuts Strawberries Vegan yoghurt Grind up the almonds and hazelnuts. Dip the strawberries into the vegan yoghurt, then place them on a shelf/plate lined with baking paper and pop them in the freezer for 20 minutes. Remove them from the freezer after 20 minutes and do a second coating by dipping each strawberry in yoghurt again. Then dip the tips into the ground up nuts, so it creats 3 different layers. Place those back in the freezer to set for around an hour, then serve. WHAT I'M WEARING: Top: (similar: http://bit.ly/2mmeOxx) Bracelet: http://bit.ly/2AXvXRn Beaded ring: http://bit.ly/2sGryhh Nails: http://bit.ly/2jDF715 Disclaimer: None of the companies mentioned are sponsoring me to make this video and as always, opinions are 100% honest. All products featured in this video were purchased by myself with my money or were PR samples and some of the links above may be affiliate links.