5 meals I eat each week » vegan & healthy

5 meals I eat each week » vegan & healthy

July 17, 2019 100 By William Morgan


What I eat in a day, and in a week, it always varies
but I’ve been noticing lately that there’s a few recurrences
in our meal choices. So in today’s video, I was hoping to share with you five
different meal ideas that we commonly enjoy each week.
Two of them are breakfast, there’s one lunch, and there’s two dinner recipes
The breakdown to all of the recipes, as usual, can be found on the blog
I’ll leave those links for you in the description
And I also wanted to take a brief moment to thank Wix for sponsoring today’s video.
Wix is the amazing platform that we use to create the Pick Up Limes website
I’m gonna speak more about them at the end, but for now let’s dive in.
In these colder fall and winter months, Robin and I go for
the good old comforting and wholesome oatmeal
I know I’ve shared something like this before, so I’ll keep it brief
it’s just, this is genuinely what we enjoy most days of the week
Now I used to be someone who didn’t really like oatmeal, to be honest
until my cousin shared some tips with me that made all the difference
for example, I now cook it in plant milk instead of just water
it makes it more creamy and flavorful
I also like to add some flax seeds. It helps it to stick together
a bit more nicely and also offer some beneficial
omega 3 fats. And the best part, I think
is cutting up a banana in it while it’s cooking ’cause the banana
starts to kind of caramelize and dissolve
making the oatmeal naturally sweet and creamy
the other thing that makes this oatmeal amazing is the stewed frozen berries
that we add to the top along with some kind of nut butter
like hazelnut, or almond or peanut butter
and we always like to sprinkle on top some pumpkin seeds and chia seeds too
so like I said, this is literally our breakfast most days
of the week and we also like to enjoy it with a cup of tea.
As for the weekend, I mean what’s a weekend without some pancakes, right?
and this is a super wholesome recipe that we eat
either on Saturday or Sunday morning, sometimes
both. I like to use buckwheat flour because it’s made from
a seed. Which also means it’s a more nutrient
dense alternative to white flour.
So how you make it is pretty simple. I first
mash two very ripe bananas until it’s as
mashed as I can make it and then I add about a tablespoon
of ground flax seeds and three quarters of a cup of
plant based milk. Then I mix it all together before adding
a cup of buckwheat flour, a teaspoon of
ground cinnamon, a quarter teaspoon of
pumpkin pie spice, a teaspoon of baking powder, and a teaspoon of
pure vanilla extract. I then mix it all together
until I get this pancake batter consistency and
to a non-stick pan on medium heat, I add
some coconut oil and then spoon on top some of the batter
using the back of my spoon to shape them into little discs.
When the bottom is golden, I give it a flip
and that’s pretty much it. For the sake of this video, I did the classic,
good old, stacking the pancakes on top of each other, but
in reality, we just lay them flat,
we top them with some peanut butter
or some homemade vegan nutella. I’ll leave that recipe
for you below as well. And we top it with some berries
More often we actually go for stewed berries, again,
it’s just easier to find in these colder months
and if you didn’t drizzle on any syrup,
did you even make pancakes? (chuckles) But in all
honesty, this was just for fun. We usually don’t add any to
our pancakes. I find it sweet enough, especially with those berries
but Robin likes to top his with some hagelslag
which is a very dutch thing. It’s these
chocolate sprinkles that some dutch people like to have on toast
for breakfast.
Lunch is usually either leftover dinner or these
sandwiches, so while I make oatmeal in the morning,
Robin is whipping these together for us, for our lunch.
It’s pretty straightforward and insanely delicious.
It’s some whole grain bread that’s been toasted
and then we spread on top of it some hummus, either store bought or
homemade, and then dice up a ripe avocado
that we put on top of that. We also cut cherry tomatoes
in half, dice up some cucumbers, and also add on
some pickled jalapenos that came from a jar
and if we have it on hand, we’ll also add some
chives or green onions.
Then we load it up on the arugula, a lot. And on
the other slice of bread, we either add
some chili sauce or the store bought vegan honey mustard
and that’s it! I’ve had this for lunch at least a few times
each week for the last two years and I have yet
to get sick of it. It’s seriously the best.
Some nights I make dinner
and some nights Robin does, so I’ll start with sharing my
default, which is always some kind of curry. I find them
incredibly comforting, whether it’s thai or afghan
or indian inspired curries. So this
one is a creamy cauliflower and lentil curry.
To start it up, I bake some cauliflower
which you can always do on a meal prep
night too, if you wanna speed things up. So just break
it up into little bite sized pieces, drizzle on a bit of oil, and give it a toss before adding a teaspoon each
of garlic powder and onion powder,
half a teaspoon of paprika powder and a small sprinkle
of salt and pepper. Then toss it again and bake it in
the oven at 210 C or 400 F
for about 40 minutes or until it’s a bit crispy and golden.
For the curry itself, you’re going to need one yellow onion diced,
and three cloves of garlic crushed.
To a pot on medium heat, we’re going to add a bit of oil and
the onion, sauteing until the onions
are lightly golden. Then we’re gonna add the crushed garlic
and a whole lot of spices. A tablespoon of
curry powder, half a tablespoon each of garam masala
and tumeric, and a teaspoon each of ground cumin,
ground coriander, cinnamon, and salt.
Then stir it until it’s fragrant, so about one minute,
and all of these spices are optional so just use whatever you have
on hand. We’ll then add a can of
diced tomatoes, then give it a stir, and let this cook for about
five minutes. If I have it on hand, I like to add a couple
handfuls of cherry tomatoes. It gives such a little burst of flavor
when you bite into it. We’ll also add a can of coconut milk
and the roasted cauliflower. Stir it up before you
add in some cooked lentils. And
finally we’ll add a big handful of spinach.
Give it a stir and let it all heat through
and serve it warm with some naan or in this case some brown rice.
It’s so incredibly hearty and
filling, warm and comforting. Of course, the link
to this one is gonna be in the description box below but I’m also
gonna leave the links to some of our other curry recipes,
in case you’re interested. Now onto the dinner
that Robin loves to make.
Robin is part dutch, part portugese, part indonesian
and when it comes to food, the indonesian side of him
always wins. He loves anything with rice,
noodles, and some form of stir fry so this recipe
is his specialty and my absolute favorite.
For this, you’re gonna need two red onions, diced and
four cloves of garlic, thinly sliced.
We’re gonna add it to a pan on medium high heat with some oil
and let it cook for about five minutes. Robin is also
a fan of the mock meats so for this he uses a
plant based soy product that resembles chicken. We just break it
apart into smaller pieces and then
add it to the onion and garlic mixture, letting it cook
also for five minutes. Meanwhile we’re gonna wash and then cut the
ends off of four big handfuls of green
beans and then we’re gonna cut those in half. It’s seriously
a lot of green beans so this is wonderfully nutritious.
When everything in the pan is nice and golden we’re gonna
transfer it to a bowl, set it aside, and in the same pan
we’re gonna add those green beans and also a cup of water,
place the lid on it, and let it steam for about five minutes.
Meanwhile, we’re gonna dice up two medium red bell peppers
and add this to the pan as well, again, letting it sit
for another five minutes. Then we’re gonna make
the peanut sauce. For this you’re going to need half a cup of
pure peanut butter, a clove of garlic, a
teaspoon of raw sugar, a tablespoon of soy sauce,
and the juice from half a lime. Then blend it up in the
food processor until it’s creamy and smooth
and when the veggies are cooked to your liking, drain off any
excess water, leaving about
a tablespoon or two of liquid in the pan.
To the pan, we’re then going to add back in the onion mixture and about
a quarter cup of diced sun dried tomatoes that were in oil.
And I know this sounds like a really strange addition to a stir fry,
I thought so too when I first saw Robin doing it, but trust me,
it’s amazing. So add that to the pan, we’re also going to add
two teaspoons of sambal hot sauce
and a third a cup of sodium reduced soy sauce.
Mix it all together until it’s heated through and serve it
on a bed of rice or noodles.Top it with the peanut
mixture and that’s it. Robin’s version of
an Indonesian gado gado so
intensely full of flavors. I can’t wait for you guys to try
this one.
So now you’ve gotten a bit of a glimpse into some of the meals that we enjoy
each week, but because we’re also making new recipes for the blog, everything
else that we eat really varies. But if you’re
ever looking for more inspiration and meal ideas, I welcome you to check out the
Pick Up Limes website and speaking of which, I ,again, wanted to thank Wix for partnering
with us on today’s video. Wix is the platform that we actually use
to create the Pick Up Limes website.
And I chose to use them from the very beginning because I have
no experience in web development or coding but with WIx,
you don’t need any of that. You can create an incredibly
professionally looking website all on your own
and you have total creative freedom. So they
provide these templates that you can plop your pictures and your videos
into, but you can also customize them however you like.
And if I can be honest, another reason I tried Wix
is because it’s completely free to try
and that’s something that I really appreciated as somebody that was new to blogging
and I just didn’t know what I could commit to just yet.
So if you’ve ever been interested in creating your own
website that looks professional, but you don’t know where to begin,
I definitely recommend Wix, again, it’s
completely free to try, so I’m gonna leave that link for you
in the description box below. So now I’ve shared a few
meal ideas, things that we enjoy each week.
Now it’s your turn. What are two or three of your
go-to meals that you enjoy. I’ll see those in the comments
I’ll see you guys down there. Thanks a lot for watching!
Pick Up Limes signing off
We’ll see you in the next video