WHAT I EAT IN A WEEK | plant-based, simple & easy recipes

Come along with me as I share what I eat in a week as someone who's whole food plant-based. I hope this inspires you and let's get into it. So I'm starting out the week by restocking on my homemade five ingredient granola. It is so good. And then I have been fixated on mango and kiwis lately. They're in season and they're just so good. So I'm making a yogurt bowl with some granola, banana, some mango, and kiwi. And then I'm also adding some passion fruit from my grandpa's garden in Florida. He sent me a box of passion fruit and it's definitely my favorite fruit. And I just love all these flavors together. For lunch, I am making this raw carrot salad. I always like something light and fresh for lunch. So this is exactly that. You're basically just shredding up an entire carrot. And then I put in some shredded cucumber and broccoli, some edamame, which is a great source of plant-based protein. And then I also add the other half of that mango I had for breakfast because it just goes so well with all the flavors. And then for the dressing, I'm making this peanut ginger dressing. So I'm using coconut aminos, which is basically like soy sauce, just a little bit better. And then there's some fresh grated ginger, peanut butter, rice vinegar, and sesame oil. Top it off with chopped peanuts and that's it. Now for dinner, I'm making these loaded Japanese sweet potatoes. I absolutely love Japanese sweet potatoes. They are so good. And so I'm baking them in the oven. And then I'm going to fill them with some chopped kale and chickpeas. And then I made a creamy turmeric dressing to go over them. And this is so good. It's one of my favorite dinners to make. So I hope you guys will try it. And for dessert, I'm having one of my chocolate caramel bites. They are made from dates and they are so creamy and delicious. For breakfast today, I'm having another yogurt bowl. I am just in my yogurt bowl era. I love to switch up the toppings. So today I'm doing my granola, banana, blueberries, blackberries, almond butter, and some hemp seeds. For lunch, I'm going to make an avocado toast. It's just what I was craving today. So I just mash up avocado and I add some nutritional yeast for some extra vitamins and protein and B12. And then I just add a little bit of salt and I mash it up. And I put it on some sourdough toast. I love sourdough. And then I top it with some edamame just for extra protein. And everything is so green and pretty. For a snack, I'm having apples and peanut butter. It is a classic. For dinner, I'm using a lot of products from Trader Joe's. I have this tricolor cauliflower that I roasted with chickpeas and potato. And then I'm using this vegan creamy dill dressing. This is so good if you haven't tried it. And I use that as a base. And then I just add all the veggies on top. Drizzle a little more on. And that's it. A quick and easy dinner on the table. It's hearty, nourishing, and really flavorful. For breakfast today, I'm having this dragon fruit smoothie with some banana, pineapple, orange juice. There's just a lot of fruit in this smoothie. And then I like to add some yogurt on top and granola. So I'll eat it with a spoon and then I'll drink the rest of the smoothie. For lunch, I'm making a salad. And for the salad dressing, I'm actually using that creamy turmeric dressing that I used for the baked potato on Monday. It's just so colorful and fresh and full of flavor. For dinner, we are having leftovers, but I'm going to spice them up a little bit. So I'm making this lemon tofu. We have this so many times a week. It's essentially just tofu pan fried with nutritional yeast, lemon zest, and some other spices. And I'm having the tofu with the leftover roasted veggies from earlier in the week. And of course, topping it with the creamy dill dressing from Trader Joe's. For breakfast this morning, I'm having the mango and kiwi yogurt bowl again. Because when I get fixated on something, I have it a lot. But this is just all I've been craving. It's giving me all the summer vibes, which I love. For lunch, I'm making this chickpea and sweet potato salad. I actually shared this in an earlier YouTube video. I'll link it down below. But it is really good. And I'm topping it with my creamy lemon tahini dressing. By popular demand, tonight I'm making my homemade black bean veggie burgers. Making your own veggie burgers is actually so easy. And it's obviously much better than store-bought because you know all the ingredients that are going into it. So you just process everything up in a food processor and then shape it into patties, bake, and that's it. I'll be sure to link this recipe down below because it is on my website. So and it's finally Friday! Yay! I'm making this mango blueberry chia pudding parfait. It's really good and so pretty. It just screams spring. And for lunch, I had this black bean and corn salad. I ended up adding a little bit of tortilla chips into it. For a snack, I'm having Julie's dates stuffed with peanut butter and a little bit of chocolate. These are my favorite dates. I have a discount code. I will link it below. For dinner, I'm making another recipe, which we make a lot. And these are my quinoa, spinach, and baked tofu bowls. So essentially, it's layers of quinoa and then this chickpea and spinach mixture. And then baked tofu, which comes out perfectly crispy. And I like to sprinkle some cashews on top for a crunch. And then hemp seeds for extra plant-based protein and nutrients. But this bowl is so good. The whole family loves it. We make it a lot. I'll put the recipe link down below. You can grab it on my website. And I hope you try it. And I decided to add a little bit of the creamy dill dressing from Trader Joe's. It actually goes really well with this dish. You don't need a dressing, but sometimes I like to add it just to switch things up.