WHAT I ATE TODAY | lazy no-cook vegan meals | healthy + easy


Morning, guys. Today I’m gonna be doing a what I eat in a day video and show you everything I eat in a day because that’s
the most requested video I got. And it’s gonna be a what I eat in a day – no cook
lazy vegan meals edition because I want to share with you what I actually eat a lot
of the time when I am too lazy to cook or too busy to cook. I’m just starting my
morning with some green tea. I like to start my morning with a little boost. And
before that, I did a really quick a meditation session and I also wrote in
my journal for like 5 or 10 minutes. And I love to start my morning with those
activities because I find I’m so much calmer and less anxious and stressed
than if I start my morning by looking at my phone and checking email and social
media and reading the news. I really recommend you don’t read the news when you first wake up – it’s very depressing. Anyways I’m gonna finish my tea and then
head out for a short workout, and I’m keeping it short because I’m coming off a
very long hiatus from exercising, like months long, so I don’t want to injure
myself. And after my short workout, I will see you back here. Alright so I just got back from my morning workout and I am ready for a hearty and nourishing
breakfast. So this is an instant superfood muesli and I like to make it
because you can have muesli in just a few minutes you don’t have to wait for
it to soak and it’s easy, it’s healthy and it’s packed with superfoods. So we’re
gonna start with about 1/2 cup of oats – these are rolled oats. And then we’re
gonna add this plate of superfoods. We’ve got about 3 to 4 tablespoons of
unsweetened coconut flakes, 2 tablespoons of walnuts, 2 tablespoons of
raw buckwheat groats, a tablespoon of chia seeds and about 2 to 3 tablespoons
of raisins. To soften the muesli instead of waiting
for it to soak in the fridge, we’re going to add the flesh of one mashed ripe
banana. Once it’s all nice and mashed, we’re going
to add it to the oats mixture. Just get that in there, real sticky and gooey. So we mixed the banana with the oats and
everything else until it got a nice little texture. And then we’re gonna serve it on
the side of some coconut yogurt. You can also serve it on the side of plant-based
milk. Then we’ll add even more superfoods. This is a tablespoon each of flaxseed meal, pumpkin seeds, cacao nibs, and one more
thing – hemp seeds. Alright, I’m back home and in the kitchen. After breakfast I ran a
bunch of errands and I met a friend for coffee and then I walked home for a
couple miles, so I worked up an appetite. And we’re gonna make a huge hearty salad, and if you think salads can’t be filling, I think you should try this one out. For
lunch we’re gonna have a huge salad, it’s basically an everything but the kitchen
sink salad. I’m gonna use all kinds of ingredients that I have in my pantry and in
my fridge. We’re gonna start with about 2 to 3 cups of a coleslaw mix, this is just
shredded broccoli and carrots, it’s from a bag. It saves a lot of time. You can use
any kind of bagged salad you like. And then I’m gonna add some canned chickpeas,
about 1/2 cup to a cup. I just want to make sure I get enough protein since I’ve
been active today. And then we’re gonna add some nuts and
seeds and raisins. This is about 2 to 3 tablespoons each of cashews,
sunflower seeds and raisins, and the nuts and seeds are raw. Let’s just toss all
that in there. And then we’re gonna add some creamy avocado. This is half of an
avocado and it’s ripe, so it’s gonna be delicious. For our salad dressing, we’re
going to be doing a tahini maple dressing, which is one of my favorite
dressings, and it’s super simple. We’re gonna start with t2o tablespoons of
tahini. Tahini is just ground sesame seeds into a paste or liquid form, and
we’re gonna add about a tablespoon apple cider vinegar. And that will be the acid
in our salad dressing. I’m gonna add a few pinches of garlic powder, a generous
sprinkling of black pepper, some pink Himalayan sea salt. When you’re making your own salad dressing at home, it’s really important to season it
properly so that every morsel has a little bit of flavor. Then we’re gonna
add about a half tablespoon of maple syrup. That sweetness really balances out
the acidity from the apple cider vinegar. And that’s about it. And we’re just gonna
whisk it, if I can find my whisk. Now that it’s nice and creamy and pourable, we’re
just gonna taste it to make sure it tastes good. And it tastes perfect, so I’m
just going to dress the salad. So after I did some work this afternoon,
I treated myself to a glass of wine at a bar. I didn’t show you that because you
know what a glass of wine looks like, but now it’s almost dinnertime, so let’s
head into the kitchen to show you an easy quick dinner. For dinner we’re gonna
be having some really easy tacos. I love Mexican food but I don’t really love to
stand by the stove and make refried beans from scratch or do lots of other
time intensive things when I’m feeling lazy, so this is a really easy
five-minute taco recipe. Canned black beans – I’ve just rinsed and drained these. Of
course if you use beans that you’ve cooked that are, you know, dried to begin
with, that’s great, but to save time I’m using canned beans. And I’m also going to add some canned corn that I’ve also rinsed and drained. Very ripe avocado – as you can see, it’s
perfectly ripe. That’s gonna make this salad so much more better. That’s not a thing – so much better. Then we’re gonna add some sliced cherry
tomatoes. You can use regular tomatoes as well. Some minced cilantro and one
chopped shallot. And I’m using that instead of onions because I don’t love
raw onions – they’re a little too strong for me – and with the shallot, I can just
use one and that’s all I need for one person, I don’t have to store the rest of
the onion in my fridge. Now we’re gonna make a dressing for this mixture right
here and it’s nothing fancy. There are no measurements, I’m just gonna kind of play it by ear. Or what is? Is that the phrase? I’m just gonna, hmmm Huh. Alright. So I’m going to add a little
bit of olive oil, this is maybe 2 teaspoons, maybe a tablespoon. Then I’m
going to add some fresh lime juice for the acid for the salad. Then I’m going to add some red chilli
flakes because I want some spice. If I was cooking more, I would add some diced jalapenos or serrano peppers. A little bit of ground cumin. If you don’t like
cumin you can leave it out. I know some people say it tastes like feet. That’s
unfortunate. I think it’s delicious. Then some freshly cracked pepper and
salt, and I’m gonna kind of mash up the avocado so it’s kind of like a guacamole. Except not because guacamole doesn’t have black beans or corn. To go with our tacos
we’re gonna have a really easy vegan sour cream. This is a store-bought Greek
style vegan yogurt. It’s from the brand Kite Hill. It’s made with almond milk, and
if you can’t find Greek style yogurt, you can use any plant-based yogurt, it just
won’t be as thick. To this I’m gonna add a little bit of apple cider vinegar
and some lime juice. You could also use a store-bought vegan sour cream or you can make one at home from scratch. I have a recipe for a cashew sour cream. If you’re
interested in that, let me know in the comments below and I will put up a
recipe for that. Then we have our tortillas right here. These are corn
tortillas – they’re made with just white corn, water and lime, so they’re gluten
free as well. Since this is a no-cook video, of course you can just put your
filling onto your tortillas like this. You can also microwave your tortillas so
they’re warmed up or you can char the tortillas for about 10 seconds on the
stove over an open flame. I know this involves some cooking, so it’s totally
optional. So after I finished those delicious
tacos for dinner I finished my evening by snuggling up on
the couch with my best friend Netflix. And I had some dark chocolate and dates
for dessert. I hope you enjoyed this what I ate today video. If you did, let me know
in the comments below, hit that thumbs up button, and of course don’t forget to
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