An honest WEEK of PLANT-BASED FOOD as a busy mom of 2 | Intuitive Eating
Today I’m sharing all the plant-based breakfasts, lunches, dinners, snacks and desserts I ate over the course of a week! I’m an active mom of 2, currently living in Malaysia. I eat intuitively to feel good and have lots of energy. Oh, and if you can’t tell from the video, I love chocolate. But I also love veggies too. Hopefully you’ll get some meal inspiration. I’ve linked to all the recipes down below so that you can try them out yourself!
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ITEMS MENTIONED (affiliate links):
Toddy Cold Brew System:
Natural Acne Clinic (how I’m naturally healing my genetic acne!):
Where I get all of my supplements and skin care:
Clear Skin Probiotic Capsules:
Aero Press:
Vitamix:
Wavy Knife:
Art Hub for Kids (drawing lessons):
ADDITIONAL PLANT-BASED RESOURCES:
► What I Eat in a Week as a Plant-Based Mom of 2:
► What I Eat in a Week Pregnancy Edition:
► FREE Meal Prep PDF:
Stay in touch!
🔔 WEBSITE:
🔔 INSTAGRAM:
🔹🔹🔹Recipe Direct Links🔹🔹🔹
MONDAY:
► Chocolate Overnight Oats:
► 5 Ingredient No-Bake Energy Bites:
► The Best Homemade Hummus:
► Homemade Pickle Recipe:
► Sourdough Flatbread Recipe:
► Lemon Vinaigrette:
TUESDAY:
► Chocolate Blended Baked Oatmeal with Protein:
Chocolate Blended Baked Oatmeal without Protein Powder:
1/2 ripe banana, mashed
2 tablespoons aquafaba
1/2 cup oat flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon coconut sugar
pinch salt
milk to thin
Bake at 400F for about 25-30 minutes
► Easy Baked Falafel:
► Life-Changing Marmite Avocado Toast:
WEDNESDAY:
► One Pot Creamy Lemon Pasta (so good with the right pasta!):
► How to Make Kale Chips:
THURSDAY:
► Green Tea Lemonade
1/2 teaspoon matcha, dissolved in hot water
Juice of 1/2 lemon
1-3 teaspoons sweetener
water and ice
► Veggie Biscuit Bake:
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 medium zucchini, chopped
1 small head broccoli, chopped
3 cloves garlic
salt and pepper
1 can beans, drained and rinsed
2 tablespoon flour
1/4 cup water (optional)
1 vegan biscuit recipe.(
Sauté all the veggies and garlic until softened. Season with salt and pepper and Italian herbs. Stir in 2 tablespoons of flour and some beans and allow the mixture to thicken before pouring it into a greased 8×8 baking dish. Top with vegan biscuits. Bake at 425F for 20-25 minutes.
FRIDAY:
► Vegan Sourdough Pancakes:
► Homemade Vanilla Simple Syrup:
► Cashew Butter Stuffed Dates:
Medjool dates + cashew butter + melted dark chocolate + flaked sea salt
SATURDAY:
► Favorite Simple Salad Dressing:
A drizzle of olive oil
A larger drizzle of balsamic vinegar
Small drizzle maple syrup
Salt and pepper
► Healthy Microwave Apple Crisp:
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Video Timestamps
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0:00 – Intro into a week of food
0:46 – Monday’s plant-based recipes
3:25 – Tuesday’s plant-based recipes
6:43 – Wednesday’s plant based recipes
9:41 – Thursday’s plant-based recipes
12:35 – Friday’s plant-based recipes
15:30 – Saturday’s plant-based recipes
18:16 – plant-based week of food conclusion
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MUSIC:
From Epidemic Sounds
Music by Citrus Avenue – Girl from Manu Bay –
Music by frumhere, kevatta – warm feeling –
#whatieatinaweek #veganrecipes #plantbasedrecipes
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