WHAT I ATE TODAY Meals For Maximum Weight Loss | The Starch Solution | Plant Based Weight Loss

Описание: #extremebudget #lowcaloriedensity #plantbased

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⏰January 10 day challenge
January 1-10, 2021
10 days:
-50/50 plate
-commit to walking or running a minimum of 1 mile per day (or a least 15 minutes of movement:: biking, yoga, Pilates etc)
*Tag me on IG @mirandarunningonplants or use the hashtag #ROP10DayChallenge
Anyone who participates will received my January ebook for free (a participation = a tag on IG so I can see that you participated! I’ll send you a link to the ebook once you’ve tagged me! Tag me as much as you’d like! Let’s showcase our meals and our miles!)


Chocolate Zucchini Bread
-1 1/2 cups oat flour
-1/2 cup flour (if you don’t want to use flour, sub for an additional 1/2 cup of oat flour but just note your bread with be more dense)
-1/4 cup cocoa
-2 bananas
-2 cups shredded zucchini
-1/3 cup water
-1/2 tsp baking soda
-1/2 tsp baking powder
-1 tbl cinnamon
*Note: the ripeness of your bananas will measure how much water you need to add. I would mix all your other ingredients first before added water so that you can see if you need to add it first. Dough should be well combine and moist not dry
*Add dough to bread tin, bake at 350 degrees for 35-40 minutes or until the bread is baked completely in center (try the toothpick test to see if it’s baked in the center!)
**You can drizzle pb2 on top, add chocolate chips to the dough or serve it warm with vegan butter.


Shepard's Pie:
3 cups lentils (I precooked him with 1 onion and 4 tbl of tomato paste in my instant pot)
1/2 package any veggies (I personally use any but today used peppers and onion mix)
5 medium potatoes (cooked in my instant pot for 8 minutes)
*Mash Potatoes:
add 1/2-3/4 cup starchy potato water and seasonings of choice, whip with a hand mixer. Pour and spread over your lentils and veggies. Use a fork to press down Bake at 350 for 25 minutes

Vegan Cheeze Sauce
-3 cups potatoes (I used Yukon so I don’t have to peel them)
-1/2 cup carrots
-1 1/2 cups water
-3-4 tbl nutritional yeast
-seasoning of choice
*Cook carrots and potatoes for 5 minutes, manually release for 10 minutes. Remove from instant pot and put into either a high speed blender or a food processor. Add water, nutritional yeast and seasoning. Blend until creamy. Store in a glass jar in the fridge for up to 7 days


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