What I Eat in a Day | 10 Years on a Plant Based Diet
Hello everyone! This is an updated what I eat in a day on a plant based diet! I talk about important vitamins/ supplements for a vegan diet and show you easy recipes for breakfast/ lunch/ dinner! I have been on a whole foods plant based mostly SOS free/ nutritarian diet for 10 years. I eat low sodium, little or no oil, little or no refined sugar. I eat lots of nuts and seeds, greens, veggies, and plant based sources of protein like tempeh, beans and seeds and bean pastas. I don’t really track calories/ macros.
Just a reminder/ disclaimer this is just one example of one random day!
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things mentioned:
yeti tumbler-
vitamins-
from dr fuhrman website-
vegan epa dha-
from dr fuhrman website-
mung bean pasta-
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recipe for the cashew mung bean fettuccine:
8 oz bean pasta
Sauce:
3/4 cup cashews
1/4 cup hemp seeds
juice of 1/2 lemon
1 tsp liquid aminos
2 cloves garlic
2 tbsp nutritional yeast
sprinkle of smoked paprika
enough water to blend to a sauce I think around 1 1/2 or 2 cups
For the crusted tempeh:
marinde:
1 cup veggie broth
1/2 lemon juiced
splash of apple cider vinegar
sprinkle of smoked paprika
1 tsp liquid aminos
2 clove garlic
1 package tempeh
Crust/ breading ingredients:
1/4 cup almond flour
2 tbsp nooch
1/4 cup sesame seeds
1 tsp Italian seasoning
1 tsp mrs dash or other salt free seasoning
1/4 tsp vegan chickenless seasoning salt. (or regular salt)
mix together the ingredients for the marinade in a container with a lid or a bag. cut the tempeh into strips and place it into the marinade for 20 minutes or more.
mix together the crust ingredients in a bowl. Press the tempeh into the crust to coat it. place on a baking dish lined with parrchment paper and bake for 15 minutes at 350.
while that’s baking blend up the cashew / hemp sauce and boil the pasta noodles. when the noodles are done drain them then mix them with the sauce and top with the breaded crusted tempeh. top with more sauce to serve.
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