MEALS I EAT IN A WEEK 🌱 pregnant & vegan
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Recipes in this Video
11 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-free
Ingredients
- ●2 cups rolled oats
- ●2 ripe bananas, mashed
- ●1 cup almond milk
- ●1/4 cup maple syrup
- ●1/2 tsp vanilla extract
- ●1 tsp baking powder
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●1/2 cup chopped walnuts (optional)
- ●1/2 cup chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- 3In another bowl, mix the mashed bananas, almond milk, maple syrup, and vanilla extract until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until everything is evenly mixed.
- 5If using, fold in the chopped walnuts and chocolate chips.
- 6Transfer the mixture into a greased baking dish and spread it evenly.
- 7Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
- 8Remove from the oven and let it cool for a few minutes before slicing.
- 9Serve warm, optionally topped with additional banana slices or a drizzle of maple syrup.
Equipment
mixing bowlsbaking dishspatulameasuring cupsmeasuring spoons
vegetariangluten-freenut-free
Wild garlic, or ramsons, is a seasonal delight found in the forests of Croatia, celebrated for its pungent flavor and health benefits. Traditionally, it is foraged in spring and used in various dishes, including this vibrant pesto. The dish showcases the fresh, garlicky notes of wild garlic, often enjoyed with pasta, bread, or as a spread. In recent years, wild garlic pesto has gained popularity beyond Croatia, inspiring variations worldwide, including nut-free and vegan adaptations.
Ingredients
- ●wild garlic
- ●olive oil
- ●parmesan cheese
- ●pine nuts
- ●lemon juice
- ●salt
- ●black pepper
Instructions
- 1Wash wild garlic leaves thoroughly under cold water.
- 2Pat dry the wild garlic leaves with a clean towel.
- 3Toast pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes.
- 4Combine wild garlic, toasted pine nuts, and parmesan cheese in a food processor.
- 5Blend until finely chopped, scraping down the sides as needed.
- 6Slowly drizzle in olive oil while blending until a smooth consistency is reached.
- 7Add lemon juice, salt, and black pepper to taste.
- 8Blend again to incorporate all ingredients.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor without dairy.
pine nuts
Healthier: sunflower seeds
Cheaper: walnuts
Sunflower seeds are lower in cost and provide a similar texture.
Techniques
blendingtoasting
Equipment
food processorskilletmeasuring spoons
🌶️🌶️🌶️Lowdairynuts
Also Known As
Ramsons PestoAllium Pesto
Ingredients
- ●1 medium head of cauliflower, cut into florets
- ●1 cup breadcrumbs
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●1/4 cup mayonnaise
- ●1 tbsp hot sauce
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
- ●1/4 tsp cayenne pepper
- ●1 large egg
- ●4 burger buns
- ●Lettuce and tomato for serving
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large pot, bring water to a boil and add the cauliflower florets. Boil for about 5 minutes until tender, then drain and let cool.
- 3Once cooled, mash the cauliflower in a large bowl until mostly smooth.
- 4Add breadcrumbs, Parmesan cheese, parsley, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, smoked paprika, cayenne pepper, and the egg to the mashed cauliflower. Mix until well combined.
- 5Form the mixture into burger patties, about 1/2 inch thick.
- 6Place the patties on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown.
- 7Toast the burger buns in the oven for the last 5 minutes of baking.
- 8Assemble the burgers by placing a cauliflower patty on each bun and topping with lettuce and tomato.
- 9Serve immediately.
Equipment
large potbaking sheetmixing bowlparchment paperspatula
🌶️🌶️🌶️Medium
Ingredients
- ●200g pasta of choice
- ●100g wild garlic leaves
- ●50g pine nuts
- ●50g grated Parmesan cheese
- ●100ml olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a food processor, combine the wild garlic leaves, pine nuts, Parmesan cheese, salt, and black pepper.
- 3Pulse the mixture until finely chopped.
- 4With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
- 5Add the lemon juice and pulse a few more times to combine.
- 6In a large bowl, toss the cooked pasta with the wild garlic pesto until well coated.
- 7Serve immediately, garnished with extra Parmesan cheese if desired.
Equipment
potfood processorcolanderlarge bowl
vegetarianvegangluten-free
Ingredients
- ●200g rice noodles
- ●200g firm tofu, cubed
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 bell pepper, sliced
- ●1 carrot, julienned
- ●2 cups broccoli florets
- ●3 green onions, chopped
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tbsp vegetable oil
- ●1 tsp chili flakes (optional)
Instructions
- 1Soak the rice noodles in hot water for about 10 minutes or until softened, then drain and set aside.
- 2In a large pan or wok, heat the vegetable oil over medium-high heat.
- 3Add the cubed tofu and stir-fry until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- 4In the same pan, add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- 5Add the sliced bell pepper, julienned carrot, and broccoli florets. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- 6Return the tofu to the pan and add the soaked rice noodles, soy sauce, sesame oil, and chili flakes (if using). Toss everything together to combine.
- 7Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
- 8Remove from heat and garnish with chopped green onions before serving.
Equipment
large panwokspatulameasuring cupsknifecutting board
🌶️🌶️🌶️Low
Bircher Muesli originated in Switzerland in the early 1900s, created by physician Maximilian Bircher-Brenner as a healthy meal for patients. This dish highlights the importance of raw foods and is often enjoyed as a nutritious breakfast or snack. Today, it has gained global popularity, with variations that include different fruits, nuts, and sweeteners, making it a versatile choice for health-conscious eaters.
Ingredients
- ●rolled oats
- ●milk
- ●yogurt
- ●grated apple
- ●honey
- ●lemon juice
- ●nuts
- ●dried fruit
- ●fresh berries
- ●cinnamon
- ●vanilla extract
Instructions
- 1Soak rolled oats in milk overnight in the refrigerator.
- 2Grate the apple and mix with lemon juice to prevent browning.
- 3Combine soaked oats, yogurt, grated apple, and honey in a bowl.
- 4Mix until well combined and creamy.
- 5Add nuts and dried fruit to the mixture and stir gently.
- 6Let the mixture sit for a few minutes to meld flavors.
- 7Serve topped with fresh berries and a sprinkle of cinnamon.
Ingredient Alternatives
rolled oats
Healthier: quinoa flakes
Cheaper: instant oats
Quinoa flakes are gluten-free and nutritious.
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt is higher in protein.
honey
Healthier: maple syrup
Cheaper: agave syrup
Maple syrup offers a unique flavor.
fresh berries
Healthier: frozen berries
Cheaper: canned fruit
Frozen berries are often more affordable.
Techniques
soakingmixinggrating
Equipment
bowlrefrigeratorgraterspoon
🌶️🌶️🌶️Lownutsdairy
Also Known As
BircherBircher Müesli
Ingredients
- ●1 cup wild garlic leaves, washed and chopped
- ●1/2 cup pine nuts, toasted
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 oz cream cheese, softened
- ●4 slices of bread, toasted
Instructions
- 1In a food processor, combine the wild garlic leaves, toasted pine nuts, Parmesan cheese, salt, and black pepper.
- 2With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 3In a bowl, mix the wild garlic pesto with the softened cream cheese until well combined.
- 4Spread a generous layer of the wild garlic pesto cream cheese mixture on each slice of toasted bread.
- 5Optionally, top with additional pine nuts or a sprinkle of Parmesan cheese for garnish.
- 6Serve immediately as an appetizer or snack.
Equipment
food processormixing bowltoaster
veganplant-baseddairy-freeegg-freesoy-free
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 medium sweet potatoes
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp cayenne pepper (optional)
Instructions
- 1Preheat the air fryer to 400°F (200°C).
- 2Drain the tofu and press it to remove excess moisture. Cut it into bite-sized cubes.
- 3In a bowl, toss the tofu cubes with 1 tablespoon of olive oil, garlic powder, paprika, salt, black pepper, and cayenne pepper (if using).
- 4Peel the sweet potatoes and slice them thinly into chips.
- 5In another bowl, toss the sweet potato slices with the remaining tablespoon of olive oil and a pinch of salt.
- 6Place the tofu cubes in the air fryer basket in a single layer. Cook for 15 minutes, shaking the basket halfway through.
- 7After the tofu has cooked for 15 minutes, add the sweet potato chips to the air fryer basket.
- 8Cook both the tofu and sweet potato chips for an additional 10-12 minutes, shaking the basket occasionally, until the sweet potatoes are crispy and the tofu is golden brown.
- 9Remove from the air fryer and let cool slightly before serving.
Equipment
air fryermixing bowlscutting boardknife
🌶️🌶️🌶️Low
Ingredients
- ●1 cup cooked borlotti beans
- ●1 cup shredded cheese (cheddar or mozzarella)
- ●4 large flour tortillas
- ●1/2 cup diced bell peppers
- ●1/2 cup diced onions
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
Instructions
- 1In a skillet, heat 1 tablespoon of olive oil over medium heat.
- 2Add the diced onions and bell peppers to the skillet and sauté until softened, about 5 minutes.
- 3Stir in the cooked borlotti beans, cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes until heated through.
- 4Remove the bean mixture from the skillet and set aside.
- 5Wipe the skillet clean and add another tablespoon of olive oil.
- 6Place one tortilla in the skillet and sprinkle half of the cheese on one half of the tortilla.
- 7Spoon half of the bean mixture over the cheese, then fold the tortilla in half.
- 8Cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
- 9Repeat with the remaining ingredients to make a second quesadilla.
- 10Cut the quesadillas into wedges and serve warm.
Equipment
skilletspatulacutting boardknife
🌶️🌶️🌶️Low
vegetariandairy-freeegg-freegluten-free
Ingredients
- ●200g wild garlic mushrooms
- ●4 slices of rustic bread
- ●2 tbsp olive oil
- ●1 clove garlic, minced
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Clean the wild garlic mushrooms and slice them if they are large.
- 2In a skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and sauté for about 1 minute until fragrant.
- 4Add the wild garlic mushrooms to the skillet and cook for about 5-7 minutes until they are tender and any moisture has evaporated.
- 5Season with salt and black pepper to taste.
- 6While the mushrooms are cooking, toast the rustic bread slices until golden brown.
- 7Once the mushrooms are cooked, remove from heat and set aside.
- 8Top each slice of toasted bread with the wild garlic mushrooms.
- 9Garnish with chopped fresh parsley before serving.
Equipment
SkilletToasterKnifeCutting board
vegetariangluten-free
Ingredients
- ●2 ripe avocados
- ●1 cup wild garlic leaves
- ●1/2 cup pine nuts
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup olive oil
- ●1 tbsp lemon juice
- ●Salt to taste
- ●Pepper to taste
- ●4 slices of whole grain bread
Instructions
- 1Toast the slices of whole grain bread until golden brown.
- 2In a food processor, combine wild garlic leaves, pine nuts, and Parmesan cheese. Pulse until finely chopped.
- 3With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 4Add lemon juice, salt, and pepper to the pesto mixture and blend until well combined.
- 5Slice the ripe avocados in half, remove the pit, and scoop the flesh into a bowl.
- 6Mash the avocado with a fork, adding a pinch of salt and pepper to taste.
- 7Spread a generous layer of mashed avocado on each slice of toasted bread.
- 8Top the avocado with a spoonful of wild garlic pesto.
- 9Serve immediately, garnished with extra pine nuts or wild garlic leaves if desired.
Equipment
Food processorToasterMixing bowlFork
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