I vlogged a little “week in my life” with small snippets of my days including a few meals/drinks we have been loving around here lately. We try to eat as healthy as we can, but we do enjoy ourselves! If you’re interested in any of the recipes I have them down below…xo
Love these jars for my oats!
OVERNIGHT OATS
1/2 Cup of Oat Milk (that’s what I love and use, you can use almond, cashew, coconut or regular dairy milk – whatever you prefer)
1/2 Cup of Gluten Free Rolled Oats (I love this one)
Pinch of Salt
2 Tsp of Chia Seeds
1-2 Tsp Pure Maple Syrup
1/2 Banana Sliced
1-2 Tbsp Peanut Butter
1 Tsp of Mini Chocolate Chips (or if you want to be healthier you can do cacao nibs — they taste great too)
Optional: You can add 1/2 Tbsp of Shredded Coconut
Directions: Mix it all together in a bowl and then add to your jar (with a lid) and store in fridge overnight. Eat it cold in the morning!
Recipe modified from this source.
CHAI LATTE
1 tbsp loose leaf chai – CHA CHA CHAI from Cup of Te (this is where I order from – it’s the best!!)
1/2 Cup of Water
1/2 Cup of Barista Oat Milk (or any milk of your choice)
Maple Syrup to Sweeten
Directions: Steep your loose leaf tea in hot water (I love these infusers) for 3-5 minutes. Remove infuser and let cool for a little (or place in the fridge). Add your milk and a lots of ice with a splash of maple syrup. Stir and enjoy!
TACO SALAD
Inspired by the by CHLOE. taco salad! Use however much you like of these ingredients for your own bowl, I just eyeball it:
Romaine Lettuce
Canned Black Beans
Canned Corn
Cherry Tomatoes (cut in halves)
Tortilla Strips
Quinoa (I usually make a cup of this and store it in the fridge to add to my salads during the week)
Avocado Chunks
Red Onion Finely Chopped
Optional: You can make Vegan Chorizo or add ground beef with your own taco seasoning to the salad!
Dressing: Veganaise (vegan mayo) + Agave Syrup + Lime + Salt + Pepper
PESTO SALMON
Salmon Fillet (We get ours from Costco and freeze the rest)
6 Tbsp of Basil Pesto (I buy mine from Costco)
Directions: Preheat oven to 350° and then use the back of a spoon or a knife to coat your salmon in the pesto to your liking. Bake for 15-20 minutes. Serve with baked asparagus, mashed potatoes, rice or quinoa on the side!
To unwind, I love chamomile tea in the evenings in my heart shaped double wall mug. Little details like that make me happy!
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