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Breakfast – Yoghurt
Table of Plenty Muesli
Snacks – Almond Balls
2 cups of Organic Almonds (I prefer to use organic products for Nuts, Teas, Dates, etc)
1 3/4 cups of Organic Dates (soft dates)
1 TBS of Maca Powder
2 TBS of Flax Meal
1 TPS of Vanilla Extract
4 TBS of Almond Milk (Adjust according to the mixture)
1/4 cup of Cocoa Powder
Process the dates first and then add all ingredients above into a food processor and process it for a couple of minutes.
Lunch – Kale Salad
1 Big Bunch of Kale
A handful of Roma/Cherry Tomatoes
Blanch the Kale first with hot water for a minute (or less). Chop it up. Cut up the cucumber, tomatoes and avocado. Toss them together before serving. I normally add a tablespoon of balsamic vinegar. Adjust to your taste.
Banana Strawberry Ice Cream
2 Frozen Bananas
8-10 Frozen Strawberries
1/4 cup of almond milk (more or less depending on how you like it)
Just chuck them all into a blender and blend it for a few minutes. Add slivered almonds to serve!
Roasted Pumpkin Chickpea Hummus Chia seeds Flaxmeal Base Pizza
Make the base first (for one pizza):
1/4 cup of chia seeds
3/4 cup of water
3 TBS of Flax meal
1 TBS of chopped pine nuts (I just kinda eyeball the measurements really)
2 TBS of chopped Pepitas
Mix it and leave it aside while preparing pumpkin.
For Topping (One serve):
250g of pumpkin (I had about more than half a kilo on my video. I like to use the remainings for salad)
Spinach (Just a couple)
1 red onion
Chop up the pumpkin. Leave it in the oven for about 40 minutes at 180 degree celsius (360 fahrenheit). Spread the base mixture onto the pan and put it in the oven for about 30 minutes. After 30 minutes flip it around and bake it for another 10 minutes.
To caramelise the onion. Heat up some olive oil (or other oil) with some salt and slow cook the onions for about 20-30 minutes. Once its soft add some balsamic vinegar and maple syrup. (I used honey here, and didn’t even think that it was not vegan – so if you’re vegan, use your preferred sweetener). The balsamic vinegar and maple syrup will caramelise the onion. Cook it for another 2 minutes.
For the sauce – I used chickpea hummus
1 can of chickpeas (400g)
2 TBS of Tahini
3 TBS of Lemon Juice
3 TBS of Olive Oil
1/2 of minced garlic (I don’t relaly like too much garlic in my hummus – no garlic breath please)
Add all the ingredients into a food processsor and process it for a couple of minutes until it’s smooth. Done. Easy.
Once that’s all done. Spread hummus on the base. Add the toppings and put it back into the oven for another 10 minutes.
Thanks so much for watching guys!
What I Eat in A Day #3 | Healthy Recipes