What I eat in a day
Has anyone else been lacking some inspiration to cook these days? With staying indoors, I’ve been having a tougher time figuring out what to cook, but thought I would share what I’m currently eating these days in the case you need some ideas. Many of these recipes are things I’ve simply thrown together from my fridge, and luckily, they’ve worked!
Below you can find ingredients and basic directions for the meals shared in this video. All of them are plant-based as well, in the case you’re looking for veggie friendly meals. I’m always a fan of comforting, yet balanced plant based meals, as they’re better for the planet and our health.
If you manage to try any of these recipes, or have any favorite plant based meals that you’re cooking up these days, do let me know in the comments below! I’d love to try some new recipes to mix things up from our usual rotation. For my previous what I eat in a day videos and more food related content, you can also check the link here or at the bottom of this post.
Dark chocolate granola bars
If you’re a chocolate lover like myself, but want something a little more substantial, these dark chocolate granola bars are great for a hearty breakfast snack or treat during the day.
Recipe
Inspired by Dark Chocolate Brownie Granola Bars / Makes one 9 x 13 inch pan
2 cups old-fashioned oats
1 cup chopped nuts
1/2 cup cocoa powder
1/2 cup almond flour
3/4 cup unsweetened shredded coconut
1/2 cup dark chocolate chips or chopped chocolate
1/2 cup coconut oil
1/2 cup maple syrup
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together in a large bowl. Press the mixture lightly into 9 x 13 pan until it is in an even layer. Bake for 20 - 25 minutes, and slice after 5 minutes of cooling.
Eggplant stir fry
If you’re interested in making your own Korean Tofu Soup from scratch, here is a recipe that may work for you which is plant based. Otherwise, this eggplant stir fry is a delightful dish when paired with some rice!
Recipe
Makes 2 servings
1 Chinese eggplant
1 green bell pepper
2 cloves garlic
1 green onion
sesame oil
salt
black pepper
dried chili flakes (optional)
Directions
Chop the Chinese eggplant and green bell pepper into large chunks, then mince the garlic and green onion. Heat a plan on medium high heat, and coat with 1-2 tablespoons of sesame oil. Toss in minced garlic and cook until toasted, then add in eggplant and a pinch of salt, and 1-2 tablespoons of the vegetarian stir fry sauce. Cook for 5-10 minutes until almost tender, then add green bell pepper. Cook for an additional 5-10 minutes adding salt, black pepper, green onion, and dried chili flakes as needed.
Warm corn salad
I mixed up a few things in my refrigerator for a simple corn salad of sorts, and paired it with a split pea veggie patty (similar to this recipe) and some broccoli on the side. A medley of vegetables is always lovely for a light dinner, and the spritz of lemon juice helps to freshen it up.
Recipe
Makes 4 servings
2 ears of corn
6-7 sweet peppers
8 olives
1/2 cup chopped cilantro
lemon
salt and pepper to taste
olive oil
Directions
Wash all your vegetables before slicing. Cut off all kernels of corn carefully, julienne the sweet peppers, slice your olives, and mince the cilantro. Feel free to mix all your ingredients together for a cold salad, adding some lemon juice, 1 tablespoon of olive oil, and salt and pepper to taste. Otherwise, on medium heat, lightly toss the ingredients in a pan to warm, seasoning to taste.