WHAT I ATE TODAY



What I ate today! I’m sharing some of my go-to recipes when I’m too lazy or busy to cook! I hope you enjoy these lazy no-cook vegan meals – they’re healthy + easy + delicious! Find all the recipes below.
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HOW TO ORDER MY COOKBOOK, The Vegan Instant Pot Cookbook

ORDER ON AMAZON: https://amzn.to/2EeFYx0!
MORE COOKBOOK INFO: https://www.rainbowplantlife.com/blog/vegan-instant-pot-cookbook

I’M EXCITED TO MEET SOME OF YOU! I’m doing a few cookbook tour events this summer and I hope you’ll join me! I’ll update this space as more info becomes available and more dates are added.

https://www.rainbowplantlife.com/cookbook-events

For orders outside of North America: search on the Amazon page in your home country OR visit the Book Depository:
http://bit.ly/my-cookbook-international

*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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Film & photography equipment used in this video: https://www.rainbowplantlife.com/photography-gear
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FULL RECIPES

BREAKFAST: INSTANT SUPERFOOD MUESLI

Ingredients

½ cup rolled oats
1 tablespoon chia seeds
2 tablespoons buckwheat groats
2 tablespoons walnuts
¼ cup coconut flakes
2 tablespoons raisins
1 ripe banana
1 tablespoon hemp seeds
1 tablespoon cacao nibs
1 tablespoon pumpkin seeds
1 tablespoon flax seeds
Plant-based yogurt or milk

Directions

1. In a large bowl, mash banana.To the bowl, add the oats, chia seeds, buckwheat groats, walnuts, coconut flakes and raisins.

2. Mix together with fork or spoon until well incorporated.
Toss together hemp seeds, cacao nibs, pumpkin seeds and flax seeds. Sprinkle over muesli.

3. Serve with plant-based yogurt or milk and fruits of choice.

LUNCH: EVERYTHING IN YOUR FRIDGE SALAD

Ingredients

2 cups packaged slaw mix
½ – 1 cup canned chickpeas, drained and rinsed
2-3 tablespoons cashews
2-3 tablespoons sunflower seeds
2-3 tablespoons raisins
½ of a ripe avocado
2 tablespoons tahini
1 tablespoon apple cider vinegar
½ tablespoon maple syrup
Salt and pepper to taste
Pinch of garlic powder
Warm water to thin

Directions

1. Toss all the salad ingredients together in a bowl.
2. Whisk all the ingredients for the dressing in a bowl, adding warm water at the end to thin to the texture you want. Dress salad.

DINNER: GUACAMOLE BLACK BEAN TACOS

Ingredients

½ cup canned black beans, drained and rinsed
⅓ cup canned organic corn, drained and rinsed
½ of a ripe avocado
1 handful of tomatoes, sliced
2 tablespoons minced cilantro
1 shallot, diced
2-3 teaspoons olive oil
Juice of 1/2 lime
Red chili flakes
¼ teaspoon ground cumin
⅓ cup vegan Greek-style yogurt
1 teaspoon apple cider vinegar
Few squeezes lime juice
Salt and pepper to taste
Salsa of choice.
Corn tortillas

Directions

1. In a large bowl, combine black beans, corn, avocado, tomatoes, cilantro and shallot. Using a spoon or fork, mash the avocado into the ingredients.
2. Add the olive oil, lime juice, chili flakes, cumin, and salt and pepper to taste. Stir to combine.
3. To make vegan sour cream, stir in apple cider vinegar and a few squeezes of lime juice into the vegan yogurt. Season with salt and pepper to taste.
4. Pour black bean guacamole mixture over corn tortillas. Top with salsa and sour cream.
5. Optional: heat tortillas in microwave or over an open flame for 10-20 seconds.

NOTE: if you want to make homemade cashew sour cream, here’s my recipe! https://www.rainbowplantlife.com/recipes/roasted-pumpkin-soup-with-cashew-sour-cream-rosemary-roasted-cashews
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Learn more about veganism, healthy eating, food photography, social media, and happiness.
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MUSIC CREDIT

Copyright free music from Lakey Inspired, track is “Warm Nights.” Free download available at https://soundcloud.com/lakeyinspired
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Source

Oils

Capsules

Gummies

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