Crispy Corn KebabsInstant Snacks RecipeBest Indian Appetizer RecipeKanak's Kitchen

Hey Guys, welcome to Kanak's Kitchen Today I am going to show you an excellent tried and tested flavourful vegeterian kebabs that is corn kebabs These are simple a blend of corn, mashed potatoes with other fresh herbs and flavours, which are bind together and then they are fried or baked. So let's see how to prepare these beautiful appetizer that is perfect for any kind of gatherings. So over to my kitchen to see what you need for this. Ingredients Here I have got a up of boiled sweet corns The water from this is strained completely I am going to transfer this into the blender and just keep a few tablespoons for later use.

Now blend this for a few seconds without using any water just to coarsely crush the corns. Transfer this into a large bowl Next goes in the boil and grated potatoes Add in the onions, capsicum,  and the ginger green chillies, salt, black pepper powder, some garam masala, mint leaves, coriander leaves and the lemon juice. Here I have a slice of bread Soak it in water, then crush it with the help of hands Put in the remaining boiled corns Put very little rice flour and the gram flour Mix everything well until it all comes together The mixture shouls be relatively dry If you find it to be too sticky, you can add in some more rice flour to it. Now let this mixture rest in the refrigerator just for 10-12 minutes so that it firms up Now take a small portion of the mixture with the help of your greased hands, here I am using the icecream stick You can simply use some skewers or simply make without the sticks as well.

This will help in giving nice fancy look to the kebab. Pat the mixture onto the stick Try to make an oblong shaped kebab Press it evenly all around Now this is ready Keep doing this for all of them Now this entire batch of kebabs is ready Heat oil for frying, lower the kebabs into the hot oil Fry them for about 2-3 minutes or until they turn golden brown and crispy all over Remove them and place them on a kitchen towel So my crispy and golden brown corn kebabs are ready They look quite beautiful with the ice cream sticks in it Here I have deep fried them, if you want you can simply make small or bigger patties out of it Shallow fry these on a non stick pan They work great for burgers or sliders If you are a calorie conscious person, you can bake or grill them as well. Do try this easy and lovely recipe with some dip on the side and let me know how it turned out for you, hit the like button and subscribe to my channel Kanak's Kitchen Take good care of yourself and happy cooking Bye Bye.

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CAULIFLOWER WINGS 3 WAYS (VEGAN)hot for food

[Lauren] ooh there's a bug [john] is he alive? [Lauren] maybe that's why you're supposed to wash it [lauren] sick. [Lauren] uh oh i just lost the bug. It went inside the floret. [Lauren] hey guys it's lauren [john] and john [lauren] from hot for food and today we are gonna make [lauren] one of our most popular recipes for you.

[John] it's the cauliflower buffalo wings. [John] BUT today we're gonna do things a little bit different [john] we're gonna do cauliflower buffalo wings, [john] and barbeque buffalo wings, [lauren] and salt and vinegar wings. [Lauren] so you're gonna start with a whole head of cauliflower [lauren] cauliflower heads can be this big, [lauren] and sometimes they're like this big  cos they're probably GMO. [Lauren] so when we say use one head of cauliflower, [lauren] we're like, okay, generally one head of cauliflower [lauren] is around the same size.

[Lauren] and that's how much batter we're making [lauren] but as you go along you may need to put a little more batter  in the bowl [lauren] but it's very simple. [Lauren] this is one of the easiest recipes you can kind of improvise as you go [lauren] but we're gonna address some of the issues people have [lauren] i.E. Sticking to the baking pan, all of these things that we literally have never experienced, [lauren] so i don't know what you're doing wrong in the kitchen. [John] too much talky, not enough baky
[lauren] okay, fine, let's cut.

[John] this is probably one of the first things lauren ever [john] made for me that was like me kind of being [john] like "i'm craving *blank*" [john]  which is how a lot of recipes on the blog kinda come to be [john] it was probably that stupid story like when i was in college [john] i went to this all you can eat wing place and i told her that i ate like [john] 50 buffalo wings in one sitting
[lauren] eww [john] and then she was like, let's.. Did you already know cauliflower was a good substitute? [Lauren] yea, i mean we didn't invent cauliflower buffalo wings,
[john] no. [Lauren] they became popular, like around when we started the blog [lauren] so we just decided to try them and we ended up [lauren] like figuring out, a good best  batter
[john] good, perfect. [Lauren] and like whatever.

Cos some people like hardly put any batter on them and they like [lauren] try to make them super healthy and then they're not even that good, [lauren] like they look like they're just [lauren] raw pieces of cauliflower covered in sauce
[john] with hot sauce. [Lauren] so we put batter on ours, we use flour, [lauren] and i feel like these, end up getting this texture that is kinda stringy, [lauren] and meaty like chicken. [Lauren] so your pieces are around this size [lauren] now, jenna marbles and julien, her boyfriend, made these cauliflower buffalo wings on [lauren] j&j's kitchen. [Lauren] and that is how we ended up getting a lot of visitors to our website.

[Lauren] so thank you, jenna marbles, youtube extraordinare
[john] these are already youtube famous. [John] okay, let's start on the batter [john] so you're gonna start with three quarters a cup of all purpose flour, [john] you can sub rice flour if you wanna go gluten free, [john] those are the two we've tried and found worked [john] half of a cup or non-dairy milk, we used almond milk, [john] but you can use soy milk if you want. [John] you're also gonna add half of a cup of water, [john] now it's time for the spices, [john] so two teaspoons of garlic powder, [john] two teaspoons of onion powder, [john] teaspoon of my favorite, cumin. [John] and one teaspoon of paprika.

[John] quarter teaspoon of pepper, [john] just gonna crack some in there, [john] and a quarter teaspoon of sea salt. [John] you're just whisking it together to get it all combined and get rid of any lumps [john] and that's the batter! [John] you're like, pretty much done, you're pretty much eating wings right now. [Lauren] okay, here's a very important step that people seem to not understand, [lauren] you're gonna get baking sheets and you're gonna line them with parchment paper [lauren] parchment paper is not wax paper, and it is not aluminium foil [lauren] it is parchment paper
[john]  it's parchment paper. [Lauren] and it is your saviour in the kitchen.

[Lauren] if you don't want shit to stick on these pans, you put parchment paper on. [Lauren] you dip it in, you bathe it in this batter so that the batter gets in all those cracks and crevices, [lauren] and you just tap it on the side and place it on the baking sheet. [Lauren] tap, tap, tap, place. [John] tap, tap, tap, and place [lauren] well, it's just, it's very easy for me but i know how to cook [lauren] but i'm tryna address if you don't  really know what you're doing cos [lauren] people like to leave a lot of comments  about this recipe [lauren] and all the things that happened during the process [lauren] but it's user error, people.

[John] not our fault. [Lauren] it's not our fault! We make these all the time, no problem! [Lauren] i don't get it, i don't get what you're doing. [Lauren] okay, so tap tap tap, tap tap tappa, and place. [John] so these guys are gonna go into the oven for 25 minutes, [john] and that's the perfect amount of time for you to work on your sauce [john] whatever sauce you choose.
[Lauren]  maybe you even have time to go on instagram for a little bit.

[Lauren] sometimes stuff burns when you do that, cos you get distracted. [Lauren] okay so these are ready to go, you pop them in the oven, [lauren] it's preheated to 450(F), that is a high temperature, [lauren] that's how the batter gets sshk! Nice and stuck and crisp. [Lauren] now watch them, okay like this is a guideline, 25 minutes at 450(F) [lauren] flipping halfway through. [Lauren] your oven may vary but it needs to be hot, [lauren] if it's not hot enough, then these are just gonna sit, get soggy, [lauren] and the batter's gonna stick, you know, that can sometimes happen.

[John] we're not lukewarm for food, we're not cold for food, [lauren] we're hot for food! [John] goodbye, have fun, we'll miss you! [John] for this recipe, we just veganize how they make real buffalo wings, [john] which is, are you ready for this? [John] butter, and hot sauce. [John] so, vegan butter and hot suace. [Lauren] i can't even eat these, they're too hot for me,  i need to mix barbeque sauce with hot sauce. [Lauren] so you can do that, and you're gonna melt the butter, [lauren] and heat it with the hot sauce just till it gets melted and heated through, [lauren] and leave it off the heat until your wings are done baking the first round.

[Lauren] so for the salt and vinegar, you just melt the butter, [lauren] and you add it to the bowl with three tablespoons of apple cider vinegar [lauren] and a tablespoon of water. [Lauren] you can even have like, if you're gonna do different batches, [lauren] you can have different bowls of all your sauces ready to go [lauren] and as soon as those wings have come out of the oven, [lauren] after 25 minutes, then you toss them in the sauce and then you bake them again for 25 minutes. [Lauren] and now for the salt and vinegar, you do the same thing. [Lauren] and you're also gonna add a little bit of salt now that they're coated.

[Lauren] and if you want you can do a little pepper too. [Lauren] back in the oven for another 25 minutes. [Lauren] wooah kay, these are ready! [John] those look phenomenal. [John] oh my gosh, i just wanna eat it.

[Lauren] well, they're really hot and we're gonna make a nice looking platter for everyone to see [lauren] so right before you serve the wings, [lauren] you should still have a little bit of sauce left in your bowl, [lauren] toss them, or just sprinkle them with the rest of the sauce. [Lauren] cos it's gonna add more flavor and make em glisten [lauren] and don't forget your ranch dip! [Lauren] it's really easy to make, and the recipe is in the link in the description below [lauren] there you have cauliflower wings, three ways. [Lauren] barbeque, hot and salt and vinegar. [Lauren] click the link in the description below for the full recipe [lauren] for all the wings and for the ranch dip [lauren] aand if you like this video, share it! [John] oh yea, awesome, okay good [lauren] follow us on twitter and instagram @hotforfood, [lauren] we'll see you guys every wednesday, right here so subscribe! [Lauren] bye! [Lauren] here comes the plane! [Lauren] check out our cool vegan friend, jenny mustard, make our super guacamole recipe in her vegan inspo series.

[Lauren] and if you like the cauliflower wings, [lauren] you're gonna be obsessed with our buffalo cauliflower sandwich..

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CARROT 'BACON' RECIPE

- Hey, everyone, it's Barry here, welcome to My Virgin
Kitchen, I hope you are well. Today, two worlds collide. A few of you have sent me a recipe for carrot bacon, and it's not bacon wrapped in carrots,
or the other way around, carrots wrapped in bacon,
which might be all right. Now, this is carrot "bacon", so it's one for the veggie/vegans of you amongst us, and I know there'd be a lot of people goin',
"That's not real bacon," but a lot of you wanted to see it, so we're gonna give it a go, it seems pretty quirky indeed, if you want, I have the full method, ingredients, bits and bobs, it's on the website, if you're not there
already, so let's crack on and give it a go, I'm intrigued, almost as intrigued as
Boston is right there.

Boston is just, like,
pondering. (Chuckles) First thing you need is a baking tray, and you can either line
it with some baking parchment or grab one
of these SilPat things. Like, a silicone mat. They are amazing, I can't believe I never had one of these before,
mine was a little bit bigger and I trimmed
it, so you can get these online everywhere, I
kinda feel like I need a My Virgin Kitchen one, yeah.

(Singing) Look, it's a carrot that I have washed. What we're gonna do, this
is gonna be our bacon, okay, we're gonna just take the head off, like so, just leave it right there, nice little hairstyle. Take off the bottom. And then, to actually peel it, we're gonna use one of those Y peelers, and that will also give
us the strips as well of the bacon, okay, this will make sense in about two seconds.

Peeler, like that, okay? So let's just get that outer skin off. All right, so I got all
me bits of carrot there, like so, this can just stay there. So, what I'm gonna do,
this is quite a nice sort of flat-ish shape, and by peeling it using this it gives it a nice thin slice, you can see how thin that is, that is gonna be the
perfect size and shape, apparently, for the bacon,
so we take the peeler, and we just go down, and there we go, one (chuckles) rasher of carrot. So I'll just keep doin' that.

Aw, that's a good one, I like that. It is actually quite
important to try and get as thick and even down
as you can, if you cut at a slight angle, it'll give
it, like, the first one there? Yeah, so there is a little bit of skill. There we go, a big old
pile of carrot bacon, it does actually look quite cool, kinda like a warped shoe horn. So you should be left
with nice carrot strips and what is left, kinda,
if you don't use it all, it could be a nice door
stop, imagine goin' round someone's house and they've got a carrot for a door stop, it could happen, it could be the future, but (chuckles)...

I don't know what that was. What's gonna happen
now is we are gonna put the marinade together in
this bowl that the carrot is gonna be in, and
it's gonna sit in it for a little while and try and become bacon-y. The marinade begins, first up, we go in with a tablespoon
of rapeseed oil. (Makes noise) A tablespoon (makes
noise), sorry, that's not the most appealin' noise right now, of, I didn't think I was recordin' then, phew, this is tahini, okay? This is basically ground sesame
seeds, it's used in hummus.

A tablespoon of maple syrup, oh yeah! Tablespoon of soy sauce. For this one you could use liquid smoke, and if you watch our
vlog you would know that I went out to a supermarket
that's supposed to sell it last night, they
didn't have it, so a good alternative is actually a smoked powder, so obviously smoked paprika, I love paprika, is what we're goin' for, so about a heap to teaspoon of that. All right, in that goes. I think the smoked
paprika's really added that, it is gettin' a smoky vibe right now, so you're gonna get the sweetness and the caramelization with the
maple syrup, the tahini, and the oil's gonna sorta
heat and thicken it up and make it all sort of
caramelised along with the syrup and the salt, the salt? The soy sauce will give
it a bit of a saltiness, so let's give it a mix.

Show you that, like that, oh my gosh. Big, messy thing, look at that. That does smell quite
bacon-y, I'll go with it. A couple of you were
ravin' about this recipe, so I'll keep going.

So, here's what's gonna happen. (Chuckles) We've got our strips of carrot, and I've jolly picked out my favourite eight decent cuts that
I've done out of those, some of 'em were a little
bit pants, if I'm honest. Get 'em in there. Just gently mix it around.

Make sure all of those
strips are fully coated in this marinade, in fact,
we probably got enough to submerge it right in
there, that's quite good, if we can get it to sit right in there. Oh, wow. Like a hot tub of confused carrot flavour. What I'm gonna do, just cling film it up.

You know how good I am with cling film. (Chuckles) Right, so we'll put this in the fridge (makes noise) to marinate for about half an hour. Probably one of the
weirdest things I've ever put in the fridge, but
we'll just go with it, all right, we'll just go with it. All right, so it's just about
to finish off in the fridge, the only thing I've really
done in the meantime, other than do some social media stuff, Snapchat, Instagram stories,
if you're not followin' @myvirginkitchen, I've
decided to change me SilPat thing to baking parchment, 'cause I just feel like
that could be a cool look with the orange against the white, maybe.

So that's it, as long as it's
nonslip, either way is good. Oh, that does smell good, I like that. It's really addictive, that on its own, without the carrot in there. You could eat that, well, not on its own, you could have it as a drink.

Okay, carry on. But all we'll do is take
a rasher of bacon out, like this, oh yeah. I actually called it bacon. I'm falling for this.

And just lay it all along there. All right, so they've all fitted on there, they're nice and stained. I hope you'll agree that is
lookin' a lot more bacon-y. And what we'll do, we have got a fair bit of this left, but we'll just give it each an extra sort of brush
in this chilled marinade, it is really cold, but I'm excited to see what this is gonna do.

Nice. So I've pre-heated my oven
to 200 degrees Centigrade, and that is where these
are goin' right now. So, in that goes. And we'll see it in a jiffy.

So it's in the oven right now,
and I'm thinkin' two things: One, I'm really excited to
see what this tastes like, it might not taste like bacon, but I think it will still be good, second of all, I'm finding the filming
today a little bit tricky. I've been doin' some
cameraperson, female and male interviews at the new
studio, and it's just, I get to use both my arms,
I don't have to worry about the camera anymore! I found it really cool,
so that will be coming as soon as I've done my
interviewing process. Found some really cool people, and it's gonna be a lot of fun. Bacon! Fake bacon! Tell you what, folks,
it's only been 15 minutes and it's done, the smell
in here is smellin' really smoky, like
bacon, let's get it out.

All right, let's do it. Check that out. You see that? That's crazy. I mean, it is crazy, but...

It looks pretty good. So here's what we'll do,
we'll taste it on its own, and then I'll make a
bacon sandwich as well, 'cause I really wanna
see if the mental thing, particularly if there's
any veggies or vegans watching that wanna try
this, if it's similar. Why not? So it's actually still quite soft. If I baked it a little
longer, the caramelization would've probably firmed
that up a little bit more, but to me, I think it
might have tasted a bit too much burnt, so let's give this a go.

The first thing I'm gonna
do is actually put it into my favourite thing ever, which
is like a bacon sandwich. So I'm gonna put maybe
four rashers in there. Bit of brown sauce on it,
because that's the way I like my bacon sandwich. And then we'll try one on its own.

So I'm gonna just see if this works. Hmm, I really fancy a bacon
sandwich for breakfast. Oh, cool! It does look like a bacon sandwich. Not really, guys.

Does taste good, though. Can't quite work it out in this. So let's get our strip on, here it is, so yeah, a little bit wobbly. (Moaning and humming) I think, mentally, in my
head, I'm tryin' to want it to taste and feel more like
bacon than it actually is.

You get the smokiness, you get a teeny bit of salty tang, I think next
time maybe I would lower the amount of maple syrup in there, it's really, it's really
sweet, if I'm honest, but texturewise, it does kinda work. So it's not a bad alternative,
I'm gonna have another piece. You know, it's a bit floppy, like that. There's somethin' about it.

I feel like I could play
around with this and actually make it something much more closer, maybe the ratios need to
be mixed up a bit more. But, you know what, ultimately, it's actually quite a fun thing,
and it's so quick to make, so now that I've done it, it's your turn. I hope you do give it a try,
if you do, send me a picture @myvirginkitchen, maybe
tweak the ingredients a little bit, maybe take a
teeny bit of maple syrup out and let me know what you
think, I would love to know your thoughts, remember to
subscribe for regular recipes and food fun, and yeah, bacon me up. See you next time..

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Binging with Babish Pasta Aglio e Olio from Chef

  Hey baby, I hear the blues a-callin'
Tossed salad and scrambled eggs   Rude Boy   Stop your running around   It's time to straighten right out   Stop your running around   Making trouble everyday   Ah-ah Rudy, A message to you Rudy   A message to you   Rude Boy!   Growing older each day  Mmm Hey guy's what's up I'm back with a new episode And it's been kind of a long week so I wanted to make something a little quicker, a little easier this week And I've always wanted to try that Pasta Aglio e Olio from that flirtatious scene in "Chef" And look at this, it only has six ingredients - perfect. So we're going to start by bringing a large pot of heavily salted water to a boil And while that comes up to a boil, we're going to peel our garlic And this is a great little trick You take all the cloves of garlic and you put 'em in a Tupperware And give them a good shake Like just shake the hell out of it And then, when you open it up you have perfect peeled... Oh that didn't even really work.. Did it? I guess we're going to peel these by hand So get your tools ready And get to peeling.

Be sure to use your scotch as necessary Now we want to slice all the cloves of garlic very thinly And put them aside while we pick our parsley leaves off their stems. Now we want to get rid of any big, thick stems, but smaller ones are okay. Because we're going to chop this pretty fine. So we're going to chop it up very fine Before heading over to the stove and add our pasta to the boiling water and add about a half a cup of olive oil to a large saut pan Once shimmering, we're going to add the garlic And just when you start to see it turning brown, add the red pepper flake and remove it from the heat The garlic will continue to cook until a nice toasty golden brown At which point you're going to add the pasta We're going to add back some pasta water to help create more of a cohesive sauce Before mixing in the parsley A big squeeze of lemon juice And give it one last check for seasoning And hit it with any salt and pepper that it needs Give it a good stir And then plate it up just like John does with a big carving fork Make a nice little nest like that, in the centre of the bowl Now this is an example of a recipe that is greater than the sum of its parts It was absolutely fantastic If you don't believe me, let's hear what I said after my first bite "mmm...

Holy sh*t that was good" Mmm It really was that good. The only thing missing was John Favreau for me to make sexy eyes at.

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Bento Box LunchesHealthy & Vegan! - Mind Over Munch

Hi munchers! I am getting so many requests
for lunches for school, college, or work and I know you love meal prep so I
thought today would be fun to share some affordable on-the-go lunches in my
adorable bento box. I am really excited about this episode. I had so much fun creating
these ideas and filming it so I hope you enjoy and remember all of these are just
ideas to get you inspired or motivated to switch it up for you or your kid so
feel free to take what you want and leave what you don't. All of these lunches
are designed to be well rounded with a main or a protein, a starch, a vegetable,
a fruit, a sweet treat, and a snack and yes they're all vegan.

I hope you guys enjoy these lunch
options. If you did don't forget to give this video a thumbs up and comment below
and let me know what was your favorite childhood lunch. All of the recipes I've
shared today are available in the PDF in the description box below and I have
also linked all of the relevant recipes that I have already made videos for. The
only thing that's different is I did update my original black bean brownies recipe
from the video to be vegan and that is noted in the PDF.

I also linked the bento box
that I used in this episode below but you can of course use any lunch box that you prefer.
That's all for today if you enjoyed this episode don't forget to share it on social
please and tag me if try any of my recipes. I. Hope you have a great day and remember
it's a matter of Mind Over Munch..

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8 Easy, Healthy VEGAN Sandwiches for Lunch Under 500 Calories

These are some of my favorite vegan
sandwiches all under 500 calories and down below in the description and you'll
find all the ingredients and amounts for each of these sandwiches. These first two sandwiches don't need any introduction, they're very basic, pretty much everyone
knows about them. So i'm going to toast up four pieces of bread and then on
first two slices I'm putting some almond butter And on the next two slices, peanut butter.
Then I'm chopping up some apple slices. I'm going to put this on the almond
butter bread.

And then some banana and I'm putting this on the peanut butter. Then I'm going to drill some agave on both of the sandwiches and also top them both with
some cinnamon and that's it! Now for the mediterranean sandwich and the bloody mary sandwich. I'm going to start by making the bloody mary and then Mediterranean. So using some sun-dried tomatoes in olive oil, some sriracha, lemon I'm going to blend these together and just
pulse it and have to be super blended.

Now slicing up two pieces of olive bread
and celery dicing that up. Then putting on these sundries paste, putting
some pepper on there celery and then slicing up some oinon to
put on top. This one of the best sandwiches. It's pretty much everyone's favorite who I've made this
for.

Now for the Mediterranean Sandwich I'm starting off with hummus put that on both
sides of the bread. Then cutting up some bell pepper slices and also a couple pieces of
romaine lettuce folding them in half and that's it. That one's so easy. Now for the Ceaser
Salad sandwich another favorite sandwich and then the basic veggie.

Starting with the
Caesar salad and then I'm going to make the basic veggie. I'm gonna make the dressing
for the ceaser salad. Water. Tahini, nutritional yeast hemp seeds, Dijon mustard, pepper and lemon
juice.

Blending that... Oh salt haha blending that together to make a paste. And then
I'm going to set this aside while I go toast my bread. Now that's toasted I'm
going to put the ceaser salad paste on my bread And then top it off with about
five pieces of romaine lettuce.

I also like to put pumpkin seeds on this too. And now for the basic veggie it's just
Dijon mustard on one side of the bread and then Tahini on the other side and
then slicing up some tomato and onion And then lastly adding a few pieces of
romaine lettuce again folded in half, that it. Now we have two coleslaw sandwiches
one creamy and one vinaigrette. So starting with the vinaigrette and
then going to make the creamy  one.

I'm going to start with some cabbage I'm
going to cut two pieces and I'm going to leave these whole because I want it
to be easy to place on a sandwich without totally falling apart So now making the vinaigrette dressing
starting with sesame seed oil and then some red wine vinegar and agave mixing
that together And then J'm going to place my cabbage in there, kind of toss
it around. You can set this aside for 20 minutes or you can just use it right
away. And then I'm going to just place this on top of the bread And some pepper And a little bit of salt and that's done. Next I'm
gonna make apple cider vinegar with tahini and agave stiring that together then adding my cabbage mixing that
around again Again you can set this aside or just use
it right away.

And then put your cabbage on top. I forgot to add some pepper
but that will make it pretty good so add that. So take a look down below in the
description for all the recipe amount for each of these sandwiches And if you liked this video hit
subscribe and thank you for watching.

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6 Easy Healthy Meals on a Budget (Vegan & Veggie Options)

 What's up, beautiful people? It is your homegirl, Ms.
Shameless, all up in your video. And this video is all about
how to eat healthy on a budget, because you do not need to be
a baller, shot-caller, brawler to eat healthier. All you need is some
creative inspiration, your homegirl, Chef
Shameless, in the building to break it down for you. So this video is perfect
for vegetarians, vegans, pescetarians, meat-eaters
-- feel free to substitute.

And really, I am gonna be
sharing with you six meals -- two breakfast options,
two lunch, two dinner, with snacks in between. I got you. I got you. So let's get into
this video now, shall we? First up is
breakfast of champions, and this one's
perfect for vegans.

It's a Quinoa Cereal. All you'll need is quinoa, which is a great
cereal or rice substitute, almond milk, some fresh
blueberries and bananas, which taste great and have
naturally occurring sugars, walnuts, some cinnamon
and vanilla for added flavor, and if you have a sweet
tooth, a splash of honey. Now, I've already
precooked the quinoa, and I store that in the fridge, which makes it a quick fix
first thing in the morning and a good source of protein
fiber and essential amino acids. Almond milk, which is
perfect for those of you that are lactose-intolerant.

So I can throw everything
in: the vanilla, the cinnamon. Boom, boom, boom, boom, boom. Then I add all my fixings
and make it look real cute for my Instagram
stories or my Snapchat. And padow.

The second option is super cute. It's Mini Egg
McMuffins sans bread. All you'll need are
eggs, between six and 12, depending on how many
muffin trays you have, some red peppers, spinach,
onions, some salt and pepper, olive oil for the muffin trays, and I like to start by
cutting all my veggies down into small
bite-size portions that will fit
easily into the tray, and the eggs will
go on top of that. What I like about this is
it's really easy and quick.

And this is good for a
meal prep for a few days. You can make a few at a time. Then, I will get to cracking
and scrambling those eggs, adding in some salt and pepper. Next, I'm gonna
spray the tray down.

I'm gonna go ahead and
add my veggies on the bottom, because those will
cook and rise to the top. Then I'm gonna take my scrambled
eggs and top that off, but not all the way to the top, because they do
expand in the oven. I'm gonna let that
cook for 20 minutes. Once cooked, I'm
gonna remove and let cool between five and ten minutes so they hold the
form of the muffin tray.

And this will last you for a
few days, and it's super cute, and I discovered this
when I was in New Orleans. Snacks are key. This one is a Chia Pudding, for
all my vegan-heads out there, and chia seeds are a
great source of omega-3. A milk of your choice.
Some cinnamon and vanilla and fresh blueberries, and honey for all my sweet-teeth,
sweet-tooths out there.

I like to soak the
chia seeds overnight, but sometimes I do
forget to do this, so I do it first
thing in the morning before I head out to work. By the time I'm hungry, this is
already soaked and good to go. I can throw everything in:
the vanilla, the cinnamon, and I like to add
the blueberries after. And shablam! That is it.

That is what I eat
instead of fruit yogurts. You can go ahead and
add honey if you'd like. Now for some lunch. I'm gonna go with this
vegan-friendly Pesto Salad.

All you'll need is some
zucchini, walnuts or pine nuts -- walnuts were cheaper --
fresh basil, olive oil, some salt and pepper for the pesto,
and tomatoes and cucumbers, a food processor --
this Ninja is so good -- and a spiralizer. And I
got this one from Amazon. I like to cut the
zucchini in half. Then I get my arm
workout in with the spiralizer.

And look! Low-carb
noodles. It's so cute. Okay, once you have
your zucchini noodles done, we're gonna go
ahead and make the pesto. You'll need some olive oil.
Again, I like to eyeball things.

I'm starting off with two
tablespoons of olive oil. Then I'm adding in my
walnuts, which was half a cup. Some salt and pepper. Then I like to blend this first
before I add my basil leaves, because the
basil leaves are soft, unlike the
walnuts, which are hard.

Once the nuts are all blended, then I go ahead and
add in my basil leaves, and then I like to
add in more olive oil if the walnuts are
dry. Again, eyeballing it. I think in total I
used five tablespoons, and this pesto was
enough for two servings. Once that's
done, you're gonna cut your tomatoes and your cucumbers
down into bite-size pieces.

You're gonna mix it all together for a fresh veggie pasta salad. And this is raw, which means
it's jam-packed with nutrients that weren't lost in
the cooking process. And it's super
colorful and cute. Perfect for those
food flat-lays [ph.], You know what I'm saying? I actually don't
even like zucchini, let alone zucchini raw,
but this -- I love this.

So beautiful. So bootyful. Another lunch option
is this Chickpea Salad with red peppers, chickpeas. You'll need carrots,
beets and avocado and cucumber.

And for all the
info on ingredients, make sure to check the
info box below. I got you, boo. I like to shred my
carrots with my mandolin. Now, you can
meal-prep this for the week by cutting everything
down into bite sizes.

I think meal prepping is
great for veggie options. And cut everything down. I discovered this
late in life, beets. I never had this growing up.

This is a very added sweetness.
It's kind of sweet-sour. I like it a lot. Mix it all up. And that is a super
hearty salad topped with quinoa that I pre-made
earlier for my breakfast.

Bam. And now for
some salad dressing. You can use whatever you like. I like to make mine with some
balsamic vinegar, olive oil, salt and pepper, and
I didn't add it here, but I do throw in some
honey sometimes mustard.

And voila. That's your lunch. Afternoon snack:
This is my go-to. I bring it with me to work.
Super simple and super filling.

And that is rice cakes
with peanut butter and banana. I like to bring a knife.
You can use a butter knife. And half a banana. And I like to bring
the peanut butter with me.

And I just build it and
eat it when I'm hungry. And this is filling. I guess we can add other things. What would you guys add on this
rice cake? I'd like to know.

Let me know in the
comments below, boo. And that's it. Okay, now for some dinner. I picked up this
Chickpea Fennel Stir-Fry from my friend's
boyfriend, who's a chef.

His name is
Craig. Thank you, Craig. This is super
quick, easy and delicious and vegan and super cheap. The first thing you're
gonna do is cut the fennel into bite-size pieces.

My onion that I cut down -- I'm gonna add my
olive oil onto my pan, cover that ish up. And once the pan is hot,
I'm gonna throw in some onions. My fennel bite-size pieces. Stir that around
with the stir-fry.

Stir it around, add
some salt. Add some pepper. This is super simple. All you need is olive oil,
salt and pepper for seasoning? What is life? Then go ahead and
add in your chickpeas.

These are canned chickpeas. Cook it until
the fennel is soft. Go ahead and cover that up. And then plate it.

Once
plated, add some quinoa. I like using quinoa because
it's like my rice substitute. And again, it's
jam-packed with nutrients. I'm gonna go ahead and
add some fennel leaves.

And shablam. That's it.
She is done. That is dinner. Next up is this
Coconut Peanut Shrimp Stir-Fry that you will die for
if you love peanut butter.

You'll need all
these ingredients: olive oil, peanut butter,
onions, broccolini, carrots, red pepper, chopped up
into bite-size pieces. I'm gonna go ahead
and heat up my pan, and again add my
olive oil first. Once the pan is hot and heated, I'm gonna add my onions,
followed by the carrots, which are hardest, so
those need to cook the longest, so those go in first. I do put in onions first
because they add the taste.

Broccolini. A
marinade of your choice. I'm using this teriyaki.
You can use soy sauce. You can actually skip the
coconut milk, but I like it, because it
creates all this sauce.

Stir it around. Red peppers are soft, so I
put them in toward the end. Then I'm gonna go
ahead and cover everything, and once those
are halfway cooked, I'm gonna add the peanut butter. I'm only using a teaspoon,
and that is very buttery.

I put the shrimp in last
because it cooks super quick, and if you cook shrimp
too long it does get rubbery. A few minutes, and that's it. Plate that ish up.
This is legit so bomb. I hope you guys
found this video helpful.

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