what i eat in a week (vegan + gluten free)



I hope you all enjoy this video! Recipes mentioned are down below 🙂 Love you! x

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GF Choc Granola:
– 2 cups quinoa flakes
– 1 cup cashews
– 2/3 cup sunflower seeds
– 1 tbsp pumpkin seeds
– 1/4 cup sesame seeds
– 1/4 cup chia seeds
– 1/2 cup almond meal
– 3 tbsp cacao powder
– 1 tbsp maca powder
– 3 tbsp maple syrup
– 3/4 cup peanut butter
– 3 tbsp coconut oil
Baked at 180 degrees celcius for 20 minutes, turning once

Creamy sundried tomato pasta sauce (serves 3-4):
– 3/4 cup cashews, soaked for 1 hour
– 15 sundried tomato halves
– 1 tsp smoked paprika
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 cup nutritional yeast
– juice of 1/2 a lemon
– 1 clove of garlic
– 1 + 1/4 cups water
Blended in Vitamix until smooth

Nachos (Serves 2):
Nachos served with corn chips, charred corn, store-bought salsa and spring onions
Cashew Cheese Sauce:
– 1 cup cashews, soaked for 1 hour
– 1 cup water
– juice of 1/2 a lemon
– 1 garlic clove
– 1 tsp onion powder
– 1/4 tsp salt
– 1/2 cup nutritional yeast
Blended in Vitamix until smooth

Guacamole:
– 1 avocado
– juice of 1/2 a lemon
– 1/2 tsp salt
Mashed until desired consistency

Smokey Black Beans:
– 1 can black beans, rinsed
– 1/2 tsp salt
– 1 tsp onion powder
– 2 tsp smoked paprika
– 3 tsp liquid smoke
– 1 tbsp olive oil
Fried for 5-10 minutes

Cauliflower & Butter Bean Curry (serves 2-3):
– 1 head cauliflower, cut into florets
– 2 sprigs spring onion, chopped finely
– 1 tsp coconut oil
– 1/2 cup water
– 1 tbsp vegeta (veggie stock)
– 1/2 tbsp yellow curry powder
– 400ml coconut cream
– 1 tbsp tomato paste
– 1 tsp salt
– 1 can butter beans, drained
– large handful of spinach
Fry spring onion in large saucepan in coconut oil. Add all ingredients (except spinach) in large saucepan and cook for 20 minutes. Add spinach at the end and cook for a further 5 mins. Serve with rice and coconut yoghurt.

Smokey Black Bean Chilli (serves 2):
– 1 sprig spring onion, chopped finely
– 3 cloves of garlic
– 1 tsp olive oil
– 1/2 tsp chilli flakes
– 3 tsp liquid smoke
– 1 can black beans, washed
– 1 cup passata
– 1 tsp salt
– 1/2 tsp cumin
Cook all ingredients over medium heat in a large saucepan for 10-15 minutes. Serve with rice and fresh coriander.

Pancakes (makes 6-7 pancakes):
– 1 cup buckwheat flour
– 1/3 cup almond meal
– 1 cup soy milk
– 1 tbsp apple cider vinegar
– 1/2 tsp vanilla
– pinch of salt
– 1/4 cup maple
– 1/2 tsp baking soda
Blend well in a vitamix, add choc-chips if desired.

Cookies (makes 8-12 cookies, dependent on size):
– 1/2 cup vegan butter
– 1 tsp vanilla
– 3/4 cup brown sugar
– 1/2 tbsp flaxmeal + 3 tbsp water (1 flax egg)
– 1 cup buckwheat flour
– 1/4 cup almond meal
– 1/2 cup cocoa powder
– 1 tsp baking soda
– pinch of salt
– 70g vegan white chocolate
Mix butter, vanilla, sugar and flax egg together until well combined. Add buckwheat flour, almond meal, cocoa powder, baking soda and salt and mix well. Add white chocolate and mix lightly. Roll into balls and bake on a lined baking tray for 20 mins at 190 degrees celcius.

Herby Avo Smash (serves 2):
– 1 avocado
– juice of 1/2 a lemon
– pinch of pink salt
– 1/2 cup peas
– 1 tsp dill
– small handful of parsley
– 1/2 tsp garlic powder
– 1/2 tsp onion powder

CAMERA: Sony a5000 & GoPro Hero 3+
EDITING: Adobe Premiere Pro
MUSIC: Epidemic Sound

This video is not sponsored. Links marked with a * are affiliate links, which means I earn a % of the sale – if you choose to purchase 🙂

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