My perfect summer body is the body that allows me to have the perfect summer. How about you?

My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.


Breakfast: oatmeal
My basic recipe:
Lunch: burger patty, vegan cheese, red pickled onion, sriracha mayo & arugula on an English muffin
Dinner: one-pot-couscous-dish topped with soy yogurt, radishes & red pickled onions

spring onion
plant-based chicken
vegetable stock &
spices (ras el hanout, cumin, couscous spice)

Just fry everything in some olive oil, then add the couscous followed by some vegetable stock. Let everything come to a bubble, then turn the heat off & let the couscous soak up all the access broth.


Breakfast:pancakes (here’s my recipe: with vegan yogurt, nectarine, blueberries & maple syrup

Lunch: Mexican inspired burrito

For the filling:
plant based chicken
red onion
black beans
spices (cumin, paprika, oregano, cayenne pepper)
+ guacamole, soy yogurt, pickled onions & vegan cheese

Dinner: red lentil bolognese

What I used:
½ cup of red lentils
1 onion
3 cloves of garlic
1 tin crushed tomatoes
Fresh basil leaves
1 tsp dried basil
Red wine to deglaze the pan
1 tbsp tomato paste
1 tsp sugar
1 cup vegetable broth
Salt & pepper to taste

I started by frying off the onion in a good amount of olive oil until translucent (10-15 minutes), followed my the garlic. Tafter another 5 minutes, I deglazed the pan with a good amount of (vegan friendly) red wine. I then added may lentils & dried basil & fried it for around 3 more minutes. I then added all the other ingretiend & let it all cook for around 30 minutes.


Breakfast: cereal

Lunch: Mexican inspired salad with leafy greens, leftover black beans & corn, cucumber, red pickled onions, avocado, baked tofu (marinated in soy sauce, olive oil, cumin, oregano, paprika, cayenne, garlic powder, onion powder, nutritional yeast & a little maple syrup) & a cilantro & lime dressing (I just mixed / blended olive oil, fresh lime juice, a handful of cilantro, some maple syrup, cumin, salt & pepper together)

Thursday: nice cream:

frozen banana, steamed & frozen cauliflower and steamed & frozen zucchini
vanilla protein powder
cocoa powder
a little oat milk

raspberry chia jam on top & in the middle, as well as some blueberries & chocolate protein crunchies on top ( )

Lunch: Burger King meal (plant based long chicken, fries & a coke)
Dinner: my chickpea “tikka masala” (recipe:


Breakfast: oatmeal
Lunch/ afternoon tea: current berry cheesecake with a chocolate crust & crumble topping ()
Dinner: Leftover tikka masala

Lunch: currenxtberry cheesecake with a chocolate crust & crumble topping

Dinner: leftover tikka masala with flatbread
The weekend: pb&j’s, fries, cookies & dumplings that I forgot to film

The amazing Alyssa with propeller (

Wanted by Lily Ophelia

View original video by clicking here.