WHAT I EAT IN A WEEK AS A *NUTRITIONIST* early summer meals / vegan

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Summer is HERE you guys, and it's my favorite time of the year: fresh, crunchy salads, iced lattes, ice cream & sunshine!!! I hope you can find meal inspo in this video. Remember to be kind to yourself!! You deserve the world
xxx
Flora

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My recipes:

https://www.justcallmeflora.com/

FEW RECIPES FROM THE VIDEO:
CHOCOLATE BUCKWHEAT PANCAKES

½ cup buckwheat flour
1 ripe banana
1 tsp pure vanilla extract
½ tsp cinnamon
½ cup soy milk
1 tbsp cocoa powder
1 tbsp chia seeds/ground flax
scoop of your fave protein powder (I used unflavored soy protein from MyProtein)
1 tsp baking powder
pinch of salt



FIRST DAY’S LUNCH – BULGHUR & QUINOA SALAD

Cashew dressing:
½ cup cashews
2 tbsp nutritional yeast
4 tbsp water
2 tbsp vegan mayo
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
2 tbsp extra virgin olive oil
½ lemon’s juice
salt & pepper to taste

For 1 can of chickpeas, 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, salt & pepper
bake at 180 C for 12-15 min.

Cooked ½ cup bulghur & ½ cup quinoa together in a bowl, with 1 cup water, 1 tsp veggie broth powder and a pinch of salt.

Rest of the salad: 2-3 handful arugula, 1 tomato (bite-sized), some pumpkin seeds & ground pumpkin seeds (or use hemp seeds), ½ red onion (finely chopped), handful of fresh dill (finely chopped), ½ cucumber (bite-sized)



Creamy pasta sauce:

½ block (150g) silken tofu
can of white beans (400g w/ liquid): drain & rinse
¼ cup nutritional yeast
1 tsp garlic powder
salt & pepper
½ cup soy milk





TOFU CREAM “CHEESE”

1 block (180g) firm tofu-I used basil tofu from Lidl
¼ cup nutritional yeast
2 tbsp extra virgin olive oil
1 tsp garlic powder
handful of fresh dill
salt & pepper to taste



CHOC CHIA PUDDING:

½ block silken tofu
1 tbsp ground flax
1 scoop soy protein
½ cup plant milk
1 tbsp cocoa powder
1 tsp pure vanilla extract
1 ripe banana
2 tbsp oats
pinch of salt

Add 2 tbsp chia seeds after blending or blend with everything else-depends on what texture you prefer (smooth/chia pudding-like)






Potato salad:

Yoghurt dressing
½ cup cashews
1/3 cup plain coconut yoghurt
¼ cup nutritional yeast
1 tsp garlic powder
½ lemon’s juice
2 tbsp e.v. olive oil
4 tbsp water
salt & pepper to taste

Cut 3 potatoes into bite-sized pieces, season with some smoked paprika, garlic powder, salt, pepper and around 1 tbsp of olive oil. Toss around and bake in the oven for 20 min at 180 C. Then, take it out of the oven, add a can of drained and rinsed chickpeas and ½ cup frozen peas. Toss around and put them back to the oven for 12-15 min. Let them cool down before adding them to the rest of the salad.

Other veggies you need:
handful of cherry tomatoes, chopped in half
½ cucumber chopped to bite-sized pieces
few handfuls of a salad mix of crunchy lettuce
handful of fresh dill, finely chopped
½ red onion, finely chopped



CHAPTERS:
00:00 Monday
09:27 Tuesday
13:34 Wednesday
20:05 Thursday
23:20 Friday


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