It’s that day again: time for another vegan “What I Ate Wednesday!” Also, it’s Earth Day, and we all know that adopting a plant-based diet is one of the best things you can do for the planet. Hopefully this type of post can provide some vegan eating inspiration. 🙂
Breakfast was this bowl of vegan overnight oats topped with organic frozen cherries, organic peanut butter, hemp, flax, and the last of some chocolate almond butter granola that I developed a couple weeks back (and will be posting to the blog soon), followed by coffee, of course. The recipe that I use for the vegan overnight oats is:
1/2 cup vegan yogurt
1/2 cup vegan milk
1/3 cup rolled oats
1 1/2 tbsp chia seeds
I just mix everything up the night before and leave it in a jar in the fridge. In the morning, the oats have softened and the mixture has thickened into a perfect, ready to eat breakfast!
Leftover lentil walnut burger from the night before, on a sweet potato spelt tortilla with mint hemp avocado sauce, which I’ll be posting soon!
Not pictured: An apple and a couple spoonfuls of my chocolate almond butter avocado mousse, only this time, I used peanut butter!
I developed a recipe for Moroccan chickpea bowls, which consist of Moroccan-spiced chickpeas, greens, turmeric-roasted cauliflower, olives, quinoa, and avocado, tahini, and herb sauce.
We had made my vegan oatmeal raisin almond butter cookies for dessert, but then I ended up Face Timing with my friend Victoria and by the time I finished that and went for a walk, I just didn’t feel like eating dessert anymore. So instead, I had a bowl of Nature’s Path cereal with some Greenhouse almond milk, hemp, flax, flaxseed oil, and half a banana while I watched a couple of episodes of “The Office” before bed!
Well, that’s a wrap, folks! Have a great rest of your day, and stay tuned for two new recipes coming tomorrow and Friday!