This is an example of what I typically eat in a day. These three meals plus a dessert keep me full and energized the whole day. I try not to snack between meals but if I do get really hungry I will usually grab an apple or banana. Here are links to the recipes I used to make this day’s meals.
Gluten Free Bread: https://plantbasedcookingshow.com/2018/09/16/gluten-free-bread/
Ranch Dressing: https://plantbasedcookingshow.com/2017/08/12/vegan-plant-based-ranch-dressing/
Hummus: https://plantbasedcookingshow.com/2016/06/19/salt-free-oil-free-hummus/
Home Grown Sprouts: https://plantbasedcookingshow.com/2018/09/23/make-delicious-sprouts-from-home/
Salt Free Mustard: https://amzn.to/2Da9Qvk
Frosty: https://plantbasedcookingshow.com/2016/11/05/vegan-frosty/
11 comments
Hi Jill, I love your show! What kind of espresso maker do you use? Thanks! Kelly (aka The Colorful Vegan on Instagram:-)
It is a Delonghi Ec 155
https://www.amazon.com/DeLonghi-EC155M-Espresso-Machine-Cappuccino/dp/B072X2HHQ3/ref=sr_1_4?ie=UTF8&qid=1541079536&sr=8-4&keywords=delonghi+ec155+espresso+machine
what is you “mayo”? for the sandwich…..
I used my hummus =)
recipe: https://plantbasedcookingshow.com/2016/06/19/salt-free-oil-free-hummus/
What brand is the sauerkraut from Whole Foods?
Where do you buy powdered vanilla extract? Is it more affordable than the liquid?
I get it from Amazon. I think it is more affordable because you use less. The organic vanilla extract that doesn’t have alcohol is so expensive and you get such a small amount. =(
https://amzn.to/2B5eSaf
I’m keen to explore your recipes more. So far, I’ve only tried a hummus recipe and a salad recipe (“crack”). But I make both every week; they’re great. Thanks!
I’m really loving learning more and more about this. Do you eat soy everyday? There is so much controversy on soy and inflammation but I would love to hear your thoughts on that or do you have any links to that?
Thank you for sharing!
I don’t but here is an article by Dr. Fuhrman about soy
https://www.drfuhrman.com/library/eat-to-live-blog/137/dont-fall-for-the-myths-about-soy
Hi Jill. I’ve been making your recipes for about 6 or 7 months now and we’ve been enjoying them so much. Just got your cookbook too. Just want to say thank you and keep on cooking!