Breakfast 1: Chia Pudding

Ingredients:
1 cup chia seeds
2 cups almond milk
1 can pumpkin puree
cinnamon powder to taste
coconut sugar to taste

Method:
Mix all the ingredients in a bowl. Allow to sit for 20-30 minutes, then enjoy!

Breakfast 2: Cinnamon Apple Oatmeal

Ingredients:
3 apples
3 cups almond milk
3 cups water
3 cups oatmeal
2 tablespoons cinnamon powder
3 teaspoons nutmeg

Optional:
salt to taste
coconut sugar to taste
vanilla powder to taste

Method:

1. Core the apples, then chop them into bite-sized pieces.
2. Put all of the ingredients, including the chopped apples, into a pot. Stir, then cover and cook for 20 minutes.
3. Stir in salt, coconut sugar, and vanilla powder to taste, if desired. Eat and enjoy!

Lunch 1: Mexican Bowl

Ingredients:
4.5 cups water
3 tomatoes
2 garlic cloves
1/2 cup cilantro
3 cups cooked brown rice
1 1/2 cup corn
1/2 teaspoon cumin powder
2 teaspoons chili powder
salt and pepper
1 1/2 cup black beans

Method:

1. Bring the water to a boil. Meanwhile, chop the tomatoes, mince the garlic, and chop the cilantro.
2. Add the garlic, rice, corn, tomatoes, cumin powder, chili powder, and salt and pepper to the pot. Reduce the heat to low and cook for around 30 minutes.
3. Stir in the beans and chopped cilantro. It’s ready!

Lunch 2: Lentil Picadillo

Ingredients:
1 onion
1 cup tomatoes
1/4 cup cilantro
1 garlic clove
2 cups of water
1 cup uncooked lentils
1 teaspoon oregano
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 cup green olives

Method:

1. Peel and chop the onion, chop the tomatoes and cilantro, and mince the garlic.
2. Bring the water to a boil in a pot. Add the lentils, onion, tomatoes, garlic, oregano, chili powder, cumin powder, and cinnamon. Reduce the heat to low, cover, and cook for around 15 minutes.
3. Add the green olives to the pot, stir, then cover again and cook for another 10 to 15 minutes, then stir in the cilantro.

Dinner 1: Pea Soup

Ingredients:
1 medium-large potato
2 celery stalks
3 carrots
1/2 onion
2 garlic cloves
3 cups of water
1 small bunch of cilantro
4 cups of peas (frozen or canned)
1 bunch of fresh parsley
Salt and pepper

Method:

1. Peel and dice the potato. Dice the celery. Peel and slice the carrots. Dice the onion, and mince the garlic.
2. Put the water in a pot. Add the potatoes, celery, carrots, onion, garlic, and cilantro. Cover and cook, stirring occasionally, for around 20 minutes or until the potatoes and carrots are tender.
3. Add the peas along with salt and pepper to taste. Stir to combine, cover again, and cook for another 5 to 10 minutes. Enjoy!

Dinner 2: Mac and Cheese

Ingredients:
3 tomatoes
3 1/2 cups almond milk
2 1/4 cups elbow pasta (rice flour)
1 teaspoon garlic powder
2 cups broccoli
6 tablespoons nutritional yeast
salt and pepper to taste

Method:

1. Dice the tomatoes. Put the almond milk in a pan and bring to a simmer, then add the pasta, garlic powder, broccoli, diced tomatoes, nutritional yeast, and salt and pepper to taste.
2. Stir well and allow to cook, covered, for 25 to 30 minutes. Yum!

In closing, I want to teach you a word in Spanish! It’s desayuno, which means “breakfast.” If you want to hear how to pronounce it, check out my video for this post! While you’re there, check out my other vegan recipe videos, and subscribe to my YouTube channel to be notified whenever there’s a new one!

Love you! ❤️

Yovana