realistic WHAT I EAT IN A WEEK (vegan) high protein!! Healthy, happy and delicious!!!

🎶 Good morning! It is Monday morning. We had breakfast this morning, of course. I can never go a day without breakfast. I don't understand those people that go without breakfast. I don't understand those people that don't like breakfast. We're filming a What I Eat In A Week this week. I haven't done one of these in quite a while, so here we are. I've got a bit of a sore throat because on Friday, little old me thought it was a great idea to go out on a windy day without a scarf and a flimsy jacket, and it has caused this sore throat. I'm pretty sure this week my throat will just get better, but for now, this is what we'll deal with. I baked a fresh loaf of sourdough bread this morning, but she's on the cooling rack, so she needs some time to cool down before we cut into her. In the meantime, I'm off to the gym. Got myself a banana. It's just one of my go-to pre-workout snacks or quick snacks, something that I can grab and go. I've changed gyms yet again. It's because I trained with my friend on Friday, so I've joined her gym because it's so gorgeous inside. So essentially, I couldn't resist. Leg day today, and then we're gonna have some lunch. Post-leg day, and we are munching on some Bao Buns. They are spicy vegan chicken-filled Bao Buns. I actually had these yesterday as well because it comes in a pack of six from Tesco's, and I filled it with some hoisin vegan dark, but today we've gone with the chicken pieces, both really high in protein. I always source vegan protein sauces that are naturally high in protein, and as less processed as possible. Very much sorted for my lunch until dinner. Tuesday morning, and I'm grabbing myself a date snack. I made this chocolate date bark that you've been seeing around, I'm sure, on TikTok and Instagram. I made it with some peanut butter and some chocolate, of course. Space is medjool dates, but I've just been pecking on them as I cut them into little bites. So I'm just gonna have two pieces as my pre-workout snack, and we're off for an upper body day. This is my lunch station for today, and I'm gonna show you how to make one of my favorite salads at the minute, and probably the salad of the summer for you, for me, for everybody watching this, because you need to make this. Don't think salads are boring, and it's really down to how you flavor it, aka the dressing, and kind of the textures in the salad. We're gonna add some chickpeas. You can get roasted ones or pre-packaged roasted ones. I actually got these truffle chickpeas, and it just makes it taste even more incredible. I love truffle. Chickpeas are already a great source of vegan protein, but I'm gonna add even more with some tempeh pieces, as I've just changed. I would usually add red onion or pickled red onion, but I'm out of the pickled red onion, because I can literally eat that stuff from a jar, but that would be something else that I include in here, as well as pumpkin seeds, which I also don't have. Bit of a mix of the dressing, and she's ready to be drizzled on. In the dressing, I've got some olive oil, balsamic, salt, and garlic, with a squeeze of lemon, and it just makes a kale, and everything in this salad tastes beautiful, and a drizzle of tahini. I tend to change how I flavor the chickpeas, but like I said, I got these Holland & Barrett truffle chickpeas from Holland & Barrett, and they are just gorgeous. To be fair, the pickled onion and the pumpkin seeds does also make greatness to this salad, but sometimes I just make do with what I got into at my next food shop. 🎵 It's Wednesday afternoon, and I'm having a real quick lunch. It's mainly because I had leftover pasta, put it in the fridge, and now I want to use it up. I had some kale and some vegan chicken pieces, so I thought, I'm gonna make a vegan chicken pesto pasta salad. I picked up this kale and spinach pasta from Holland & Barrett when I went to that event last week. The lady that was showing us around the store said it was really good, so I trust my instincts. We're putting in our pasta salad today. As the pasta was already cooked, and the ingredients didn't require a lot of cooking, I just heated it up in the microwave, and I'm just gonna place on this pesto. It's genuinely just a matter of putting it on top and then spreading it all in. My lunches do tend to be a mixture of what is leftover in the fridge and what I can use to make a meal out of. And this is what we're rolling with today. I hate wasting ingredients, so I just try and find a way to use leftover food. I may squeeze a lemon, just because I think that would add a little bit more to this dish. And then just on the side, I ran out of my Alpro yogurt pot, so I mixed some protein powder with some soy yogurt instead, and I'm just gonna put on this protein granola. That is genuinely my lunch today. I'm gonna have a later workout today. This morning, we were at the clinic. Amano drove me there because I needed my cervical cancer screening, which, naughty, naughty me, I've not, I've put off for so many years. I'm 27 now. You mainly get it done in the UK, at least, at 25. And this is the first time I've done it. So we did that this morning. It was really, really quick. The lady was very, very nice. And so I'm having a later workout when Amano goes to work later this afternoon. But this is my lunch for today. Very good, very nice. Back from the gym, and once again, I'm having one of my favorites, a Caesar salad. And it's mainly because of the dressing. Today, I'm having it with some roasted chickpeas. I roasted them up with some seasoning, and a drizzle of olive oil in the oven for about 20 to 25 minutes. And they're deliciously crispy and perfect for this salad. I'm having that alongside two of my, I'm having that alongside two pieces of my Chocolate Date Peanut Butter Bark. It's just a delicious post-workout meal. We're in the fridge again, because I'm grabbing some of the Chocolate Peanut Butter Date Bark. It's around nine o'clock, and I'm headed to the gym. Yes, I literally do have my sourdough every single day. It's genuinely not a day I go without it, except when I make myself an Amando pancakes for breakfast, typically on a Sunday or Wednesday. Otherwise, I'm just hooked to homemade sourdough, and I feel like I haven't stopped raving on about it. But if you know, you know. For lunch, I've made a pocket bowl station, an at-home pocket bowl station. I obviously don't live in London anymore, so I'm bringing London to me by having a pocket bar at me and him. Any kind of salad bar or like bar where you can pick what you want in a bowl or build your own bowl, I just love. These are the ingredients we got going on today. We've got some edamame beans, some carrots, some cucumber. I prepped some garlic and chili tofu, some avocado, fresh ginger, and spring onion. Just gonna drizzle on this miso and sesame dressing, as well as some sriracha, which you can always find at the pocket bar, and then some black sesame seeds. Yet again, a simple, high-protein, vegan, delicious lunch. Friday morning, and I'm off to the gym. I'm seeing a friend after my session. Chloe, we're going out for a little walk. The weather was meant to be stunning today. It was predicted to be like 20, 21 degrees. It's currently very cloudy and gloomy, but that's the UK for you. We'll see how it pans out, but we thought of going to like this really cute cafe and hopefully getting some acai bowls because that's what we planned some other time. Oh my God, I'm really struggling to open this bottle. That's what we planned to do some other time, but the cafe at the time was closed. So we try again today. I'm just pouring myself out some electrolytes. I've read a lot about them lately, and I've only recently been taking them because I picked some up at that Holland and Barrett event. Let me know if you take electrolytes and if you actually see the benefits from them. I know they're supposed to be really good, but I don't know if it's just the same as being really, really hydrated and getting sodium from food, those sorts of things. I'm currently snacking on my chocolate peanut butter date bar. I've made my friend a fresh loaf of sourdough, and she's sitting down there in a box. I'm gonna surprise her with it. She doesn't know that I've made it. Who doesn't like a fresh loaf of bread? I refed my sourdough starter yesterday, and I just thought it'd be a nice thought to actually give her that loaf that I made this morning and make one for myself later this evening for tomorrow morning. Back home, and I actually got a nush delivery, so I might just help myself to a nush pot for a little snack before dinner. It is much later in the day now, 4.30, but if you have a girlfriend that you can ramble to, you know the rambles do go down, and we love a little bit of a chit-chat. Awanda, we went to have some acai bowls, walk around the park. It was absolute vibes now that the weather was gorgeous. I also made myself a nice coffee. Love it. But I just plan to do a bit of editing before my dins. As Amanda's going out later today, we have some work colleagues, which is super rare for him. He never goes out with friends or colleagues, and when he does, it's just rare. So I get a bit of a solo eve to myself again, but at least we had a little bit of girly time with Chloe today. So I'm happy as Larry this evening. I've got my dinner, and then I've got a load of these truffle chickpeas that I showed you earlier in the week. That's pretty much my evening sorted because this show, Married at First Sight, is providing the entertainment for me this evening, and we love it. I'm gonna end the what I eat in a week here as it's the weekend from tomorrow. I'm meeting a friend again, and we've got some bits going on, but hopefully this video has shown that I eat a variety of foods through the week. Lots of little different bits that I enjoy eating personally. Obviously, everyone is different. But this is one week out of many weeks as an example of what I eat in a week. Let me know if you liked it by giving me a big thumbs up, subscribe to the channel if you'd like to see more from me, and I'll see you next time. Bye! you