WHAT I EAT IN A WEEK VEGAN | Garlic Bread Pretzel Knots, Breakfast Sandwich & Salad #014

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    RECAP

    0:00 B.E.L.T Sammie
    2:15 Quinoa Kale Salad
    7:35 Strawberry Smoothie Bowl
    8:25 Blueberry Muffin Overnight Oats
    10:17 Kale Concentrate
    11:17 Green Machine Juice
    12:03 C.J
    13:06 Pretzel Bites
    15:17 Plum Syrup
    16:37 Quinoa Garden Salad

    RECIPES

    B.E.L.T
    2 slices, bread
    3oz extra firm tofu
    3 slices seitan benevolent bacon
    1 tsp olive oil
    1/8 tsp turmeric powder, onion powder, garlic powder
    1 -2 tsp nutritional yeast (optional)
    salt + pepper to taste
    heirloom tomato
    romain lettuce
    vegan mayo

    QUINOA KALE SALAD
    1/4 cup cooked quinoa
    1 bunch laminate kale (or greens of choice)
    1/2 – 1 lg. onion, sliced
    1 handful asparagus
    1/4 tsp granulated garlic
    salt + pepper to taste
    DRESSING:
    2 tbsp olive oil
    2 tsp apple cider vinegar
    1/2 lemon, juiced
    1/2 tsp dijon mustard
    salt + pepper to taste

    STRAWBERRY SMOOTHIE BOWL
    2 frozen bananas
    1/4 cup frozen strawberry
    1/4 tsp blue spirulina powder
    1 pink dragonfruit
    1/4 blueberries
    1 golden kiwi
    1 tbsp coconut flakes
    mint leaves

    BLUEBERRY MUFFIN OVERNIGHT OATS
    1/2 cup frozen blueberries, defrosted
    2/3 cups old fashioned oats
    2 tsp white chia seeds
    2/3 cup oat milk
    1 vanilla bean (or 1 tsp vanilla extract)
    2 tsp agave syrup (or sweetener go choice)

    KALE CONCENTRATE
    5-8 kale leaves
    1/2 lemon

    GREEN MACHINE JUICE
    2-3 apples
    1 lg. handful arugula
    1/4 cup parsley
    1/4 cup cilantro
    1/2 lemon
    0.5 – 1’ knob of ginger root

    C.J
    see previous video https://youtu.be/LneZG2X51Qs

    PRETZEL BITES
    pretzilla bites
    1-2 tbsp vegan butter
    1/2 tsp garlic powder
    1/2 tsp dried parsley

    PLUM SYRUP
    4-5 plums
    2-3 tbsp sweetener of choice (or more if desired)
    pinch of sea salt (or lemon/lime juice)

    QUINOA GARDEN SALAD
    1 head romaine lettuce (optional add arugula)
    red onion, sliced
    tomato, sliced
    1/4 cup quinoa
    1/2 avocado
    Dressing:
    1 tbsp olive oil
    2 tsp balsamic vinegar
    2 tsp nutritional yeast
    1/4 tsp onion powder, garlic powder, chili flakes, Italian seasoning
    1/2 tsp dijon mustard

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    this video is in collaboration with Haus. some linked products may grant me a small commission.
    #whatieatinaday #whatieatinaweek #vegan

    48件のコメント

    1. I loveee this video! 😍 Ariane, could you please make a video focusing on how you use the pulp from your juicer? If I happened to miss that video, please let me know! I’d love to watch. Thanks 😊❤️

    2. would you say that making these "what I eat in a weeks" help you eat less takeout and cook a lot more or is it just the same for you?

    3. I’m looking through the comments to see if you answered already 😂but where is the salad spinner from ? 🙏🏾🙏🏾 ps love you so much 😘😘

    4. I made the kale quinoa salad tonight and it was so good!! I don't typically reach for asparugus or red onions but after tonight i'm sold!

    5. Late to this one, but another great video!!! Also, I'm embarrassed to say that I just started following u on IG today bcuz of this video. I've subscribed to ur YouTube channel forever ago if that's any consolation 😁😁😁 And yes plz, more raw videos.

    6. Do you or have you experienced issues eating raw kale? I've eaten raw kale in salads and I was fine, but I've been reading about the importance of boiling or steaming kale before ingesting. Your thoughts would be appreciated. Thank you.