SIZE 13SIZE 6 WHAT I EAT IN A DAY TO LOSE WEIGHT VEGETARIAN DETOX + HEALTHY MEAL IDEAS TASTEPINK

It's tastePINK. Welcome back to my channel and I have an exciting, "What I Eat in a Day" video and as per your requests, this is a vegetarian based meal plan, so we're consuming whole foods, trying to focus on less processed foods because I want to find a more natural approach to cleansing and detoxing the body. And I. Think this is a great way to reset, especially after the winter months, where you're a little less active, and you know, indulging in savory comfort foods is kind of commonplace.

So don't feel discouraged I want you to persevere on your weight loss journey and you know, refocus and this is the way. It's effective, it's gentle. And I'm also going to talk to you all about a detox tea. Now, you're like "Pink, a detox tea?" Yes, because this is a way to help optimize the cleansing process and I'm focusing on a gentle [you know] approach because I don't want to shock the colon.

And I'm going to show you guys ways to infuse the tea, with things like turmeric because of its endless anti-inflammatory properties which is great for the digestive tract and, you know, adding comfort during this process. So, I think you guys will definitely find this interesting. Be sure to subscribe, give this video a thumbs up and let's get into it. First thing in the morning, I like to hydrate because if I.

Don't I happen to feel particularly groggy and fatigued and believe it or not, that sense of dehydration can often cause one to overeat, so be sure to drink up. And as you all know, I am a tea fanatic, and as of late, I've been drinking the Teami Skinny Tea and this is a Yerba Mate based tea. It has caffeine so it's going to get you stimulated and revved up in the morning. It has a really smooth flavor.

I love to drink this prior to having my first meal in the morning. I thought it would be fun to give you guys some recommendations on how to infuse your tea and the first one is a tangelo turmeric mix. And the turmeric has an active ingredient called curcumin which has anti-inflammatory properties which is perfect for someone who may experience digestive discomfort especially during the cleansing detox process. I paired this with raw Himalayan honey and ground ginger to kind of compliment the savory flavor of turmeric.

And trust me, it's worth a try. The blood orange and lemon mix is going to be a flavor profile loved by many, it's definitely sweet and it's so good. This is like a perfect citrus blend. And for breakfast, I thought I'd have a chocolate banana smoothie with a base of chopped walnuts, gluten free oats and almond milk and you want to blend that these three ingredients together first.

And then I'm going to add in crunchy peanut butter to add texture along with all natural cocoa powder and one whole frozen banana This creates this super thick rich and creamy smoothie. It's perfect for in the morning it's like a treat. And for lunch, I wanted to have a chickpea sandwich with a base of chickpeas of course. I like to flavor my chickpeas with spices versus conventional salt and pepper and using [you know] sage, tomato paste a little bit of curry and even liquid aminos which is a soy sauce alternative, which I highly recommend.

I'm so glad I got into it. And of course, I have to add in some ground ginger. You can add your favorite vegetables of your choice, which ever you prefer is just fine. And you want to let this simmer down.

On some sprouted multigrain bread, I'm going to add some fresh spinach leaves and then just put the chickpeas right on top. It got a little messy, but I thought I should indulge and you can use a panini press or even toast it in a pan, but i'm just using my George Foreman grill because it creates nice pressed sandwich. It tastes so perfect with fresh sliced tomatoes. This is a great lunch.

For snack, I wanted to have some apple slices and mixed nut butter. The nut butter is not at all sweet so it compliments the gala apple just right. For dinner, I wanted to have a very filling kale and spinach deluxe salad. So, first I wanted to combine kale and fresh spinach.

And I'm using avocado oil to massage into these greens this definitely makes them so much more tender, especially the kale because it can be a little tough and bitter. And to make the salad dressing, I'm using liquid aminos along with a little bit of grapeseed oil, cilantro and fresh chopped garlic. And a little bit of pure maple syrup, with red onions and ground ginger. This is the best salad dressing I have made thus far.

Here, I'm going to add the chickpea kind of stew that we made from earlier and I'm just going to plate it right in the middle, along with some fresh avocado, tomatoes and green bell pepper slices. You can just use fresh squeezed lemon right on top and pour the salad dressing right down the middle and this is so tasty and I love this dinner because it's light, but it also has a lot of substance, which is perfect because tonight I'm going to do the cleansing portion of the detox and you want to have a very filling dinner, preferably before 7 PM. This nighttime cleanse is intense so I'm just going to have the Teami Colon tea and it's just one tea bag that's all you need and you want to let the tea steep for anywhere from two to three minutes. This is very potent.

It's going to cleanse you, you're going to feel light in the morning. If you'd like to learn more about this cleansing detox tea be sure to check out Teamiblends.Com and if you're interested, you can use my discount code "TPINK." Make sure you guys check out more of my healthy lifestyle playlist. Be sure to subscribe, give this video a thumbs up and I will see you in the next one..

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Oven Baked Crispy Potato Wedges with Tandoori Masala RubVeganVegetarian Recipe

Inspired by my mums sumptuous baked tandoori
potatoes, my version is a little different with a crispy outer layer contrasting
with a soft moist centre. We are using red potatoes in this recipe.
White baking potatoes are also a good choice. Since we are leaving the skin on, Kevins
washing and brushing all the dirt away. Then proceed to cutting them into wedges.

Once cut, we are first going to steam the
potato wedges for about 7 minutes. While the potatoes are steaming, set the oven
at 200 degrees Celsius or 400 degrees Fahrenheit to preheat. We want the potatoes to be less than half
cooked. But the main reason for steaming first is that it creates a starchy film on the surface
of the potatoes.

This starchy film is what makes the outer layer extra crispy. Also the
spices will adhere much better. Transfer the potatoes into a large mixing
bowl. We are using our own blend of tandoori masala which we showed you in our previous video.

Sprinkle one to two tablespoons of tandoori masala. Squeeze about a tablespoon of fresh lemon juice. We are adding a drizzle of olive oil
for the taste but this is not necessary. So, you can leave it out if you want to.

Since the potatoes are still quite hot, Kevins
mixing them with a spoon to evenly distribute the seasonings. Then place on the baking tray
lined with parchment paper and bake for 15 minutes in the preheated oven. After 15 minutes, remove from the oven
and turn the potatoes over so that they become evenly crispy on all sides. You can also sprinkle some salt at this stage
and bake for another 5 minutes.

Remove from the oven and serve warm with your
favourite dipping sauce. We are serving these with a refreshing cucumber avocado lime dip.
You can find the printable recipe for this dip as well as the potato wedges on our website.
The link is in the description below. If youve enjoyed this recipe, dont forget
to like this video. By the way whats your favourite way of eating potatoes? Let us know
in the comments.

See you soon. Bye.

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One Bowl Vanilla Chocolate Chip Steamed Mug CakeVeganVegetarian Recipe

Hi everyone, todays recipe is a simple
vegan vanilla chocolate chip cake in a mug. No microwave or oven is needed as this cake
is steamed and it results in a moist, fluffy and spongy texture. Before starting to mix the ingredients, set
a steamer or pot with a steamer rack to heat on medium-high temperature. Make sure you have enough water in the pot
to allow for 25 minutes of steaming at medium-high heat.

Ill be mixing all the ingredients in a
separate bowl. You may mix them into the mug itself if you
wish to save washing up an extra bowl afterward. But I like to lightly grease the mug so that
the cake can be easily removed or detached from it. White spelt flour is what I am using in this
recipe.

You may also use all-purpose flour, whole
wheat or whole spelt flour. You may need an extra teaspoon of non-dairy
milk if using whole flours. The recipe is a simple dry and wet mix method. That is mix all the dry ingredients together
(except the chocolate chips) then add all the wet ingredients.

Apart from the flour, the dry ingredients
consist of corn starch, baking powder, a pinch of salt and vanilla powder. You may also use vanilla extract added to
the wet ingredients. After mixing all the dry ingredients together,
make a well in the centre and start to add the wet ingredients. The oil lends a lot of moisture and softness
to this cake.

Omitting it will yield a drier cake with a
slightly rubbery texture. So, I cannot vouch for the same moist tender
texture if you decide to leave out or substitute the oil with apple sauce. You may use any non-dairy milk of your choice. I am using homemade coconut milk for which
we have another video where weve demonstrated how to make it.

Check the description below the video for
the link. Maple syrup is my preferred sweetener in this
recipe. If you want to use granular or soft sugar
instead, add it into the wet ingredients. Mix it well with the wet ingredients first
in the centre.

Then mix with the dry ingredients to make
a rather thick batter. Check our website for the printable recipe
which includes the liquid adjustments if using granular or soft sugar. Add in the chocolate chips and mix. You may omit the chocolate if you prefer or
substitute with dried fruits like raisins.

Lightly grease the mug. Then pour in the batter. Do not fill the mug more than half-way as
the cake will rise twice the volume of the batter. The recipe yields a fairly generous portion;
you may want to divide the batter into smaller cups or ramekins if you want smaller cakes.

Here, I have doubled the recipe to make two
large mug cakes. Once the water is steaming, quickly place
in the mugs and cover immediately to avoid losing any heat and steam in the pot. Steam for 25 minutes. Do not uncover the pot during this time or
the cake may not rise very well.

Test if the cake is done by inserting a skewer
or toothpick in the middle. If it comes out clean, the cake is done. Turn off the heat and allow to cool uncovered
in the steamer for about 10 minutes. Then remove and let cool at room temperature.

The cake can be enjoyed warm or cooled in
the mug itself or demoulded. Even just digging your spoon into this pillowy
moist fluffy cake is cause for excitement, let alone the melt-in-the-mouth smoothness. I hope youll give this recipe a try. Dont forget to send us a snapshot and tag
us on social media if you do.

These are the little things that we look forward
to and they always make our day. The full printable recipe can be found on
our website. Check the description for the link. If youve enjoyed this video, please like
and share it.

We love reading your comments, so share your
thoughts with us. If you are not subscribe already, be sure
to click the subscribe button for more recipes. Have a great week and see you soon..

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Non-Vegans Try Vegan Desserts

- Are you vegan? Good. (Classical music) - I don't think I've ever touched a single vegan food in my life, except like by accident. - I usually do like vegan food. - I'm skeptical of these vegan desserts.

- This is the vegan glazed doughnut, but I hear the word doughnut, and I'm on board. - It looks like a regular doughnut. - It doesn't smell like a doughnut. It smells like a lemon square.

- Oh, this is good. - That's terrible. - This kinda tastes
like fruit loops to me. - If I was having this and
you told me it was vegan, I would not believe it.

- Yes for the vegan doughnut. I'm liking it. - Tofu vegan cheesecake? (Disgusted noise) - It's more wiggly than
regular cheesecake. - It does not smell
like cheesecake at all.

- Mmm. - No. - It's really gritty. - The texture's awful.

- Or like soaked, mushy bread. - I could not describe to
you what this taste is, I can just tell you that
it's working for me. - It's like eating a giant tofu with a lotta sugar in it. - Why call it cheesecake if it's not gonna taste like cheesecake? - The more that I have
it, the more I like it.

- Vegan snickerdoodle. I'm feeling good about
these snickerdoodles. - These are so soft. - They look like rocks.

- All vegan desserts look like dirt. - Oh yeah. - It tastes gingery. - These win.

- It's mushy. It's just
not working for me. - Cookies should crumble and I can mold this into any shape I want. - Vegan cherry ice cream.

It looks like a regular
piece of ice cream, except it's really hard. - There are little pieces
of chocolate in it. - Smells like ice cream. - It's really good.

- That sucks. - That's super fruity. - It tastes kinda like cherry
flavored Bubblicious gum. - Knowing that it's vegan, it tastes fresher.

- Here's the thing, I would probably eat any
dessert no matter what. - Raw vegan brownie. Looks like a brownie with seeds in it. - It looks like a granola bar.

- Nothing about this
screams brownie to me. - That's delicious. - I don't like it. - It's definitely chocolatey.

- It tastes exactly like a Cliff bar. - Mushy texture seems to be a running theme through vegan desserts. - I would eat it again. - I wish vegan foods
would just stop trying to imitate non vegan foods.

Just be yourself. Be whatever it is that you are. (Classical music).

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