Hello guys & welcome to another video!
Besides showing you the food I ate that week, I am also giving you a few tips & tricks to use up your leftovers, avoid food waste & be creative with your meals.

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: leftover cinnamon roll (I used this recipe: https://www.slowlyveggie.de/rezepte/vegane-zimtschnecken-ultimativ-fluffig-saftig) & an orange
Lunch: Leftover bun with avocado, leftover tofu scramble (recipe by @Rainbow Plant Life:https://www.youtube.com/watch?v=Vc5pZ-PY-H8)
& pickled onions (I do it similarly: https://www.rachelcooks.com/how-to-pickle-red-onions-in-five-minutes/)
Dinner: Moroccan spiced roasted pumpkin soup with homemade bread and hummus

I roasted pumpkin, 2 (very sad looking & old) carrots, 2 onions (1 white/ 1 red), 3 gloves of garlic (roasted them in their “skin” & squeezed them into my blender before blending, tons of spices (I used ~1 tsp cinnamon, ~1 tsp whole cumin seeds, ~1 tsp coriander, ~1 tsp cayenne pepper, ~1/2 tsp nutmeg, ~1/2 tsp cardamom, olive oil, as well as salt & pepper on a baking sheet for around 40 minutes. Then blended everything with vegetable broth & 1/3 cup of overnight soaked cashews.


Breakfast: Oatmeal with berries, dark chocolate, pumpkin seeds & almond butter
my current recipe:
1/4 cup of oats (or however many you want)
1 scoop vanilla protein powder
1 tsp cinnamon
1 tsp of ground flax seeds, psyllium husk seed & chia seeds
1 cup water
splash of oat milk
Lunch: Leftover soup with roasted harissa flavored chickpeas
Dinner: Paella with oyster mushrooms (roughly followed Gaz’s recipe: https://www.avantgardevegan.com/recipes/meaty-vegan-paella/)


Breakfast: beans & bread with butter & zaatar
How I cook my beans:
Sautee 1 red onion in some olive oil until translucent. Add garlic & cumin seeds into the pot. After 5 more minutes of sautéing, add remaining spices. Add Azuki beans, curshed tomatoes, vegetable broth & your aromatics. Cook for around 2-3 hours.
Lunch: leftover paella
Dinner: pasta with pumpkin “cheese” sauce & leftover chickpeas on top


Breakfast: omlette with veggies (my omlette recipe: )
Lunch: toast with hummus and cooked veggies
Dinner: bowl with couscous, leftover beans, vegan crème fraiche, coriander , avocado & pickled onion


Breakfast: more oatmeal
Lunch: Cookies & coffee with the family (had way to many, felt nauseous, wouldn’t recommend)
Dinner: (more than just one) bowl with roasted veggies, vegan sausages & homemade tzaziki

music: by the gorgeous Alyssa Dann https://soundcloud.com/alyssaadann/silvia
Lunch (Prod. by Lukrembo)

Link : https://youtu.be/J0v2UxjC2ss

View original video by clicking here.