What I Consume in a Day # 66 (Vegan)|JessBeautician

The Flat Belly Code

Insta: jessbeautician

Clip leading container: https://amzn.to/44xC5xn* Chopping board (comparable): https://bit.ly/3LLLiK6*
Marble spoon rest: https://bit.ly/3M3l9Yx*
Utensil container (comparable): https://bit.ly/3pdWbN3*
Matcha bowl with spout (comparable): https://bit.ly/42pdN6I*
Pan: https://bit.ly/3NFjjy8*
Pasta bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix {Present}: https://bit.ly/3ZrdRlb*
Glass containers with bamboo covers: https://amzn.to/3Y1vreb*
S&P mills: https://bit.ly/2OGI5h6*Wooden lemon juicer: https://amzn.to/3B0zhv6*
Determining spoons & cups (comparable): https://amzn.to/3Ixa4Mm*

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——————————————————. YOGHURT & CHOC CHIA PUD. Alpro Greek Style yoghurt: https://bit.ly/3NV1uIx*.

1/4 cup chia seeds: https://bit.ly/3VEVQPA*.

2 tablespoon cacao powder: https://bit.ly/3hForEK*. 2 tablespoon agave nectar: https://bit.ly/3v917lU*.
1 tsp vanilla extract: https://bit.ly/2ZH6YCM*. Little pinch sea salt. 1 cup plant milk. Location the chia seeds, cacao, agave, vanilla and salt into a container and mix to integrate. Gather the plant milk, stir well and shop in the refrigerator for approximately 5 days. HARISSA TEMPEH CIABATTA SANDWICH

. 1/2 block tempeh, sliced into 4 rings.
Olive oil: https://bit.ly/3LXj64X*.
Harissa: https://bit.ly/3LDC2aK*.
1/3 loaf ciabatta. Pieces of tomato. Pieces of avocado
. Lemon enthusiasm and juice. Garlic salt( comparable): https://bit.ly/3pgX33D*. Rocket. Basil leaves. Whipped Vegan
Feta dish: http://www.jessicabeautician.co.uk/2022/07/whipped-vegan-feta-pasta.html. Oil a pan and location in the chopped tempeh. Fry up until crispy on both sides, then brush with harissa paste and fry on each side up until golden. Location in a toasted ciabatta sandwich with the whipped vegan feta, tomato, avocado, lemon enthusiasm & juice, garlic salt, rocket and basil. Matcha: https://bit.ly/3NK2Gl1*. LoveRaw White Choc Cream Wafer Bar: https://amzn.to/3NJ9zms*. VELVETY ROASTED RED PEPPER PASTA2 shallots, cut in half. 1 entire bulb garlic, leading trimmed

. 3 sweet red peppers, cut in half and de-seeded.
300g block silken tofu: https://bit.ly/34WTntj*. Fresh basil. Pasta: https://bit.ly/3nvftx0*. Handful fresh spinach. Garlic salt( comparable ): https://bit.ly/3pgX33D*.
Black pepper.
1/2 tsp dried chilli flakes( or chilli puree!).
Enthusiasm & Juice 1/2 lemon. Vegan feta cheese: https://bit.ly/3ClXjzS*. Fresh basil.
Pre-heat the oven to 200 degrees celsius.
Location the shallot halves in a baking meal, drizzle a little olive oil over the top of the garlic then cover with tin foil and location in the meal in addition to the chopped red peppers. Drizzle over a little bit more olive oil and rub to coat. Sprinkle with roasted garlic sea salt and location in the oven to roast for 30 minutes. When prepared and enable to cool, eliminate. Drain pipes the block of silken tofu, then location in a food mill together with the shallots. Squeeze the garlic to eliminate the roasted cloves into the food mill, include the roasted red peppers and a big handful of fresh basil. Prepare the pasta up until al dente and drain, booking 1/3 cup of the pasta water. Location the Creamy Roasted Red Pepper sauce into the pan together with the reserved pasta water and integrate together. Include the prepared pasta and spinach, and cook enough to wilt down the leaves. Grate in the lemon enthusiasm and capture in the juice, season well with salt and pepper, and include the chilli flakes. Serve hot with vegan feta and fresh basil on top. Alpro Greek Style mango yoghurt: https://bit.ly/3AXG2Or*. I’M WEARING:. Tee shirts: Wuwwa

Nails Inc NailKale: https://bit.ly/3M15QPO*. Signature ring: https://bit.ly/3ijGqOC*.

Disclaimer: This video is not sponsored.

A few of the items discussed are talented products from a brand name or PR, nevertheless, it is my own option whether they are included and my viewpoints are constantly 100% truthful.

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The Flat Belly Code

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