What I Eat In A Day [VEGAN] || Vol. 1

WIEIAD

It's been almost two years since I've adopted the vegan lifestyle and I don't regret it not one bit! I'm a lot healthier and lighter than before all while saving helpless animals and lessening my carbon footprint along the way.

I will be rolling out some new content on the blog incorporating the vegan dishes I love to whip up. I get lots of requests to share my recipes and I figure that I put this blog to good use!

Check out the quick and easy dishes I made this week!

Chickpea Omelet

CHICKPEA OMELET

  • 1/4 Cup Chickpea Flour
  • 1/3 Cup Spring Water
  • 1/8 tsp Sea Salt
  • 1/8 tsp Onion Powder
  • 1/8 tsp Cayenne Pepper
  • 1/8 tsp Dried Basil
  • Grapeseed Oil
  1. Add all dried ingredients to a bowl, then add spring water and mix thoroughly.
  2. Heat up a skillet with Grapeseed oil
  3. Add chickpea batter to the skillet and let it cook for 2-3 minutes before flipping it to the other side. 
  4. Serve with sauteed veggies, roasted asparagus, and avocados!

*Found this recipe on Tys Conscious Kitchen who specializes in vegan alkaline dishes!

Avocado Salad

AVOCADO SALAD

  • 1 Avocado
  • 1/8 tsp Sea Salt
  • 1/8 tsp Onion Powder
  • 2 Key Limes
  • 1 Green Onion
  • Grapeseed Oil
  • 1/2 Cup Spring Water
  • 1 Bushel Romaine Lettuce (Chopped)
  • 1 Cup Baby Spinach
  • 1 Cup Baby Kale
  • Olives
  • 1/4 of Red Bell Pepper (Diced)
  1. SALAD DRESSING: Add Avocado, Sea Salt, Onion Powder, 1 Key lime, 1 Green Onion, Grapeseed Oil and Spring Water to a blender to a nutri-bullet to blend. 
  2. In a large bowl, mix chopped romaine lettuce, baby spinach, and baby kale. 
  3. Add olives, chopped red bell pepper to salad mixture then add the juice of 1 key lime.
  4. Add avocado dressing and toss together.

*TIP || Tastes amazing with dried chickpea snacks!

Ramen

FULLY LOADED VEGETABLE RAMEN

  • 1 packet of Koyo Ramen (Asian Vegetables is my FAV!)
  • 2 Cups of Water
  • 2 Mushrooms (Sliced)
  • 1/4 of an Onion (Diced)
  • 1/4 of a Red Bell Pepper (Diced)
  • 1 Handful of Baby Kale
  • Grapeseed Oil
  • Onion Powder to taste
  • Cayenne Pepper to taste
  • Salt (OPTIONAL) 
  1. Boil 2 cups of water in a pot then add dried ramen for four minutes
  2. In a skillet, heat up grapeseed oil then add your veggies (mushrooms, onions, red bell pepper and baby kale) and season to your liking.
  3. Once the ramen is done cooking, add the seasoning packet and sauteed veggies  to the mix.

EPI, DATS ET!

I hope you are able to try out these recipes when you get a chance. If you do, Please tag me on Instagram so I can see!

Until Next time,

Peace.