What Vegans Eat in A Day vol. 2

Hey loves, stopping by with another what I eat in a day vegan style.

Since I have been eating plant-based/vegan meals for over three years, I started a series on the blog, What Vegans Eat In A Day to share plant-based/vegan meal ideas.

If you are looking for some new plant-based/vegan meal ideas or you want to take a break from meat sometimes, this series is for you.

You may also like these:

What Vegans Eat In A Day

What Vegans Eat In A Day Vol 3

What Vegans Eat In A Day Vol 4

What Vegans Eat In A Day Vol 5

What Vegans Eat In A Day Vol 6

Okay, let’s get to the meals for today

First, I start my morning with lemon in water. I prep my morning water at night before I go to sleep with my hydro flask. My 32 oz. hydro flask sits on my nightstand.

It makes it so easy to get my water first thing in the morning. I have consumed 32 ounces of water, and the day has just started. Yay!!

For breakfast (which starts late), depending on what I am wanting, I may make

a quick smoothie

smoothie bowl

breakfast tacos

superfood oatmeal

fruit bowl

etc.

I do love smoothies because they are an easier way to get your greens in and put superfoods in your body. If I don’t drink one for breakfast, it will definitely be one of my snacks.

Anyways, breakfast taco is a thing in Texas. After been here for almost seven years, I have grown accustomed to this idea.

So, yeah, sometimes breakfast tacos be calling my name. Guess what? I found a healthier shell if you are going for low carb. Have you heard of jicama taco shells?

If you have been following my blog for a while, you know I like to go to the grocery store and explore. If something pops out, I try it out.

Last year I was doing my regular exploring in the grocery store, I came across some Jicama taco shells (tortillas).

That was my first time seeing them. I took my phone out and opened up google and found out that they are low carb, high fiber, high antioxidants, a root vegetable, and the taste is fine.

Excitement is in the air. I couldn’t wait to get home to make these.

The jicama taco shells (tortillas) are great. They have a little crunch and compliment the flavors of the ingredients you add to the tacos nicely.

Breakfast Tacos with Black Beans and Jicama Shells

Time: 20 mins
Difficulty: Easy
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Jicama taco shells (tortillas)
black beans ( I didn’t use much for the tacos because I was going for low carb)
vegan mozzarella shredded cheese
shredded lettuce
pico de gallo
salsa
avocado
lime
cilantro

Mix all the ingredients to your liking. Lastly, squeeze the lime on top. Viola! A low carb delicious taco is born.

http://www.jcceewatkinsbarney.com

Now when it comes to lunch. Again, it varies depending on what my taste buds are wanting. If you are looking for a light take on pasta, this zoodle dish fits the bill. I buy my zoodles already spiralized.

Zoodle Pasta Dish

Zoodles Pasta Dish

Time: 30mins
Difficulty: Easy
Print

1 pack organic zoodles (equivalent to 2 zucchinis)
1 cup organic kidney beans
1 cup oil free pasta sauce
1 tablespoon hemp hearts
nutritional yeast to taste
Italian seasoning to taste
black peppercorn grinder to taste
basil to taste
garlic clove chopped to taste
1 cup sauteed colorful peppers & onions
2 sweet tomatoes
1/4 cup cooked quinoa

Tip: I use canned organic kidney beans to cut down on time. So, I make sure to rinse them a few times & let them soak a few minutes before I cook them. To cut out using oil, I sauteed my bell peppers & onions with coconut aminos, a little water, & seasonings of choice.

First, I mix the pasta sauce with the cooked quinoa, organic kidney beans, sauteed colorful peppers/onions, & garlic including ground pepper & Italian seasoning. I let that simmer to my liking.

Next, I get the pack of zoodles and rinse them. You can either heat them up for a couple of minutes or serve them cold. I like to alternate. I served them cold this time. When I put the pasta sauce mixture (sauce, quinoa, kidney beans, & bell peppers/onion) on top, it will give me the heat I need.

Afterward, I plate my food. I put the zoodles in the bowl. I add the pasta sauce mixture & tomatoes on top.

Final touch includes sprinkling some basil, hemp hearts, & nutritional yeast on top. The nutritional yeast adds a cheesy flavor to it and B12.

http://www.jcceewatkinsbarney.com

For dinner, I like something like light. Hence this salad with chickpea and avocado. I got into chickpeas last year.

Chickpea & Avocado Salad

Time: 1hour
Difficulty: Easy
Print

3 big handfuls of spinach mix
1/2 cup of organic chickpeas
2 tablespoons of coconut aminos
everything but the bagel sesame seasoning blend to taste
garlic clove chopped to taste
ground pepper to taste
1/2 avocado
1 tablespoon of vegan bacon bits
1/2 of green bell pepper
1/2 of a medium tomato
vegan ranch dressing
1/2 of lime squeezed
optional: add quinoa for more protein

I used a can of organic chickpeas. This cut down on the cooking time. I rinsed the chickpeas a few times and let them soaked for a few minutes before I cooked them. I boiled them for about 20 minutes with garlic cloves, ground pepper, & everything but the bagel sesame seasoning blend.

Next, I drained the water from the boil and put them in the oven for about 30 minutes to roast them on 375. I made sure to turn them every few minutes. I let them roast in 2 tablespoons of coconut amino acids and the seasoning from the boil.

While they were roasting, I made my salad with the rest of the ingredients and put it in the fridge until the chickpeas were ready.

When chickpeas were done, I added them and viola. This salad is delicious, filling, and colorful. The chickpeas add a nice crunch also.

http://www.jcceewatkinsbarney.com

I eat snacks:

between breakfast & lunch

between lunch & dinner

For snacks

homemade trail mix with dates, dark chocolate, almonds, seeds, etc.

superfood smoothie

juice some green veggies

almond butter with apple

popcorn with jalapenos sometimes sprinkle with nutritional yeast

Fruit bowl

nice cream

oatmeal

etc.

I have to be extra careful with this trail mix because the calories can add up pretty quickly.

As always, feel free to adjust ingredients to your liking. I look at recipes as a starting point or for inspiration. You can omit and add whatever you like. We all have different taste buds.

Until next time