Discover a day of delicious plant-based and gluten-free meals with easy recipes to inspire your healthy eating journey!
Delicious and Nutritious Meals for a Healthy Lifestyle
In this post, we explore a delightful array of plant-based and gluten-free meals that showcase the versatility of a wholesome diet. The focus on plant-based recipes highlights how delicious and satisfying vegetarian options can be, making it easier for anyone to incorporate more vegetables and whole foods into their daily meals. Each dish is crafted to be both nutritious and flavorful, providing a perfect solution for those seeking healthy eating habits.
Utilizing essential kitchen tools like blenders and frying pans, these recipes demonstrate how simple equipment can lead to the creation of vibrant and tasty meals. The emphasis on using fresh ingredients ensures that each recipe not only nourishes the body but also pleases the palate. This approach to cooking inspires creativity in the kitchen and encourages individuals to experiment with different flavors and textures in their everyday meals.
Deliciously Wholesome: A Day of Vibrant Plant-Powered Plates and Gluten-Free Delights!
When we wake, hear the birds and see the sun. Side our fears are done. All the good times just begun. Oh, we know what we have. Let’s hold on tight. Found what we’re looking for in life. Call us crazy, but things are finally right with you and I. The future is.
Bright. Oh, you and I, we got it. Oh, we don’t need no more. Oh, even in the hard times, you and I can weather any storm. Before I sleep, hear the crickets, feel the moon. Side and through and through. No limit to what we can do.
Oh, we know what we have. Let’s hold on tight. Found what we’re looking for in life. Call us crazy, but things are finally right, you and I. The future is bright. Good morning and welcome back to my channel. I am so happy you’re here.
With me again today. Um, it’s a beautiful sunny day. So, I’m in the greatest mood ever. It says it’s going to be a high of 21° and we have not had 21°ree weather in many, many, many months here in Toronto. So, I’m going to take you on a what I eat in a day again because these are my favorite videos to make. Um, I have a really busy workday.
Today. I’m actually headed out for a meeting at 9:15 and luckily this client wants to do our meeting while we go on a walk. Like, how perfect is that? That never happens. Um, so I’m in my athletic wear, which is awesome. Um, anyway, when we get back, we are going to make some breakfast. I think I’m craving kind of like a nice um, green smoothie this.
Morning. I’m not always the biggest smoothie gal, but when the weather starts to change, yeah, I like a good smoothie. So, all of the recipes are plant-based, as always, since this is um, all vegan cooking on this channel. And the majority, if not all of the recipes are actually going to be gluten-free because, as I mentioned in a.
Previous video, my daughter has been diagnosed with celiac. And I know she’s not the only one out there that’s looking for great plant-based recipes that are celiac friendly. Um, so if they aren’t celiac friendly, then I will offer you a way to substitute whatever ingredient it is that I’m using to make it a gluten-free recipe. So, all right,.
Let’s go ahead and get our day started. I’ve got to get to a meeting, and I will see you for breakfast. I’m back now and that was absolutely lovely. I usually when I meet clients like in their house or at their office and we’re just kind of sitting for a long time and don’t get me wrong that’s lovely too. One of my favorite things.
About the job that I do is that I do interact with people kind of all day long. Um, but this was such a nice change for this client to have suggested that, hey, why don’t we go for a walk since we live in the same neighborhood and discuss everything I need to discuss while we’re out getting some steps in. Like, what a spectacular idea. I’m.
Definitely going to be recommending this to some of my other clients who I have annual meetings with. But I am really hungry now and I’m still craving a smoothie. So, I’m going to make a green smoothie. And actually, one thing I wanted to talk about was the type of greens that I use in my smoothie. And the green that I really love in my.
Smoothie is kale. Now, I full disclosure, I am a plant-based eater, but I’m not a big lover of the taste of kale. I love what it does for me. But if you freeze your kale, you wash and freeze it ahead of time, you can’t taste it in your smoothies. So, I’m going to go ahead and make this now. And uh then I got to get back to work.
Heat. Heat. Woo! That tastes like a treat. All right, I’m going to get to work now. It’s lunchtime now and I’m going to make.
A kind of like a nourish bowl which because I make a nourish bowl pretty much every day for lunch. But my protein of choice today is going to be roasted lentils. If you have never roasted lentils before, you are totally missing out. Um, I’m not a big big lentil fan, but I really really like them roasted. They make just kind of like a nice.
Crunchy topping for bowls and salads. Um, I also have sweet potato. I have broccoli. I try to eat broccoli most days of the week. Broccoli, beans, and greens are three foods I try to eat every single day. So, um, yeah, we’re going to do some roasted broccoli, uh, roasted sweet potato, roasted lentils and either quinoa or noodles or salad or.
Something. But I also have more of that green goddess sauce that I made in my last video. Um, and that will go really, really nicely on this. So, all right, let’s go roast up some lentils. Heat. Heat. Hey. Hey.
Down. Well, there’s my lunch. really colorful as always. It’s a little bit fallish actually with the sweet potato and the broccoli. Um on top I just put some of that green goddess sauce that I made the other day. And I.
Actually didn’t put a grain. Actually didn’t feel like quinoa cuz I’m going to have noodles or something for dinner. So anyway, I’m going to go and enjoy this. These are my favorite lentils right here. These crispy lentils. I really recommend you try it if you are not a fan of lentils. So, it is 3:30 and I’m going to prepare.
A little snack for myself, but also for my daughter who’s going to walk in the door any minute from school. And this is my favorite snack. I love the summer and spring for a lot of reasons, but the main reason is because of the juicy watermelon that starts to get uh hit the shops in the neighborhood that I live in. So, we’re going to prepare this.
Snack. do some more work and then start getting ready to prepare dinner because I have to get my daughter over to gymnastics tonight. I am gonna make a dessert that I am going to enjoy way after dinner, but I want to make it now because it has to sit in the fridge for a few hours. It’s just my vegan snicker bars. Um it’s essentially just dates,.
Peanut butter, peanuts, some sea salt, and some melted chocolate. Um so we are going to make it now, put it in the fridge. We’re going to enjoy it after our dinner tonight. Heat. Heat.
Hey. Heat. Heat. Heat. Heat. Okay, so I just showed you how to make.
The stickers, put them in the fridge and everything. And totally forgot that I like to add some more peanuts to the top. So, we’re going to go ahead and do that right now. So, may not be as pretty a video this way, but I don’t want you to miss out on the peanuts on the top. So, we’re going to add this. We’re going to go to put it back in the fridge until.
The chocolate hardens. I am going to make a stir fry for dinner. Um, using some edetamame for protein and fiber. This red bell pepper for some color and for some nutrients. Tofu for some more protein. And we’re going to do rice noodles instead of soba noodles, which is what I was originally going to do. Um, simply just because.
This meal is for me and my daughter and because she can’t have any gluten at all. Um, I don’t even want to risk contamination by doing separate noodles for me, separate noodles for her. It’s just easier if we eat the same thing when she’s here. And then I also recipe tested this miso stir fry sauce in the middle of the week. It’s my second.
Attempt at it, and this one actually turned out pretty good. So, um, I will have the recipe on cashews.com if you want to learn how to make this, but it’s just a few really simple ingredients. Um, anyway, this is going to be a very quick and easy meal. Nothing crazy gourmet, but I want to show you how simple it can be to put together a weekn.
Night dinner. We got frozen veg, so we didn’t have to do any prep there. This only requires some cutting. The sauce was made on the weekend, so we didn’t even have to worry about that. Tofu is the main thing that you’re going to really have to prep other than cutting the bell pepper. And that’s just uh opening the package and cutting it into.
Cubes. Really not a big deal. And then the noodles we’re going to pour over some hot water so that they can get kind of, you know, loose. And then we’ll mix them into our stirfry veg. All right, let’s go ahead. Hey, hey, hey.
Hey, hey, hey, hey. Okay, I know it’s not very pretty, but it does taste really, really delicious. I recommend adding broccoli in this stir fry as well. Um, it actually works really, really well. And mushrooms work really well. Um, I just didn’t have either of those today. So, I’m going to.
Go ahead and enjoy my dinner and then I’ve got to drive my daughter to gymnastics and I’ll see you for dessert in a little bit. I am going to put on the hockey game now. Um, not always the biggest hockey fan, but it’s playoff season, so and I’m a Canadian. I’m gonna enjoy my delicious.
Plant-based whole food vegan Snickers. Um, these, if you try nothing else of the recipes that I am going to post from this video, try these and make a large batch and serve them to your friends cuz they are epic. Anyway, I’m going to watch the hockey game now. I’m going to enjoy my treat, probably make a tea, and then go to bed. Thank you so much for.
Watching and I’ll see you in the next video.
