And now that I work for myself full-time (you can read more about that decision here), I have the flexibility to stay home all day and film these kinds of videos. So, I decided to give the people what they want: a What I Eat in a Day as a Vegan Food Blogger video!

Check out the video over on Youtube to see what I eat in a day and for all of the recipes!

Unsurprisingly, a lot of what I eat in a given day comes from the recipes I am testing or photographing, either for the blog, Instagram, Youtube, or for partnerships/freelance work. So you’ll see a lot of that in the video, along with a few healthy staples I try to eat on a regular basis.

If you try any of these recipes, let me know over on Youtube or in the comments below!

Oil-Free Buckwheat Pancakes

Buckwheat flour makes for some hefty and satisfying pancakes, and by using a mixture of plant-based yogurt and milk, I’ve made these oil-free! Since they contain maple syrup and chocolate chips, I find they’re sweet enough on their own, but feel free to serve with extra maple syrup, or as I did, with some jam!

Vegan, Gluten-Free Option

Makes 8-10 large pancakes

Ingredients

• 1 cup (~225g) vegan yogurt (I used So Delicious coconut yogurt; do not too use a very thick yogurt)

• 1/4 cup (60 mL) pure maple syrup

• 3/4 cup + 2 tablespoons (~210 mL) almond milk

• 1 teaspoon pure vanilla extract

• 1 1/4 cups (150g) buckwheat flour

• 3/4 cups (90g) all-purpose flour (substitute with more buckwheat flour for a gluten-free version)

• 1 tablespoon baking powder

• 1/2 teaspoon fine sea salt

• 1 tablespoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 3/4 cup vegan chocolate chips or chopped dark chocolate

Directions

1. In a large mixing bowl, whisk together the yogurt, maple syrup, almond milk, and vanilla.

2. Add the flours, baking powder, salt, and spices. Stir to combine until you have a thick batter but do not overmix. It’s okay if there are a few flour pockets remaining. Fold in the chocolate chips with a rubber spatula.

3. Heat a nonstick skillet or griddle over medium heat and add a bit of nonstick spay or cooking oil. If you have a really good nonstick skillet, you can cook the pancakes without using any oil. Once the pan is hot, scoop 1/3 cup of batter into the pan and spread into a circle.

4. Cook until the edges are starting to brown, 2-3 minutes. Flip and cook for another 1-2 minutes on the other side.

5. Repeat to finish the batter.

Creamy AF Green Smoothie

Pardon the language (well, abbreviated language), but this smoothie really is incredibly creamy. It’s so thick and luscious you could scoop it up with a spoon. It’s basically milkshake-level-creamy but it’s made with wholesome, nourishing ingredients that’ll help you stay full all morning.

Serves 1

Vegan, Gluten-Free, Paleo

Ingredients

• 1 cup plant-based milk (more as needed)

• 3-4 handfuls baby spinach or kale

• 1/2 medium ripe avocado

• 1 small or medium frozen banana

• 1-2 tablespoons tahini

• 1/2 teaspoon spirulina

• 1-2 tablespoons ground flaxseed meal

Directions

1. Add all of the ingredients to a high-powered blender and blend until smooth, thick, and creamy.

Instant Pot Jackfruit Curry

This instant pot jackfruit curry is an easy, satisfying, and mouthwatering curry that’ll become a favorite meal on repeat your kitchen! Instant Pot and Stovetop instructions provided.

No-Bake Berry Cheesecake Brownie Bars

Vegan, Gluten-Free, Refined Sugar-Free

Makes 16 bars

BROWNIE BASE

• 3/4 cup (84g) raw walnuts

• 3/4 cup (~84g) almond flour (store-bought or homemade)

• 1/4 cup + 2 tablespoons (~54g) raw cacao powder (or unsweetened cocoa powder)

• 12 ounces (~340g) Medjool dates, pitted

• 1/2 teaspoon fine sea salt

CHEESECAKE FILLING

• 1 1/2 cups (~180g) raw cashews, soaked for 8 hours/overnight and drained well

• 3/4 cup coconut cream (either buy canned coconut cream or scoop out the cream from a can of refrigerated coconut milk)*

• 1/4 cup (~62g) silken soft tofu

• 1/3 cup (~80 mL) pure maple syrup

• 5 tablespoons (~75 mL) fresh lemon juice

• 2 1/2 tablespoons melted coconut oil

• 1 1/2 tablespoon arrowroot powder or cornstarch

• 1 1/2 teaspoons pure vanilla extract

*Depending on the brand, there is about 3/4 cup of cream in 1 13.5-ounce can of full-fat coconut milk. I used Thai Kitchen brand. I refrigerate my can of coconut milk for at least 24 hours to solidify.

BERRY SAUCE

• 2 2/3 cups frozen mixed berries*

• 1/4 cup (~60 mL) pure maple syrup

• 1 tablespoon fresh lemon juice

*I used 3/4 cup frozen blueberries, 1 1/4 cups frozen raspberries, and 2/3 cup blackberries.

Directions

1. Make the Brownie Base. Line an 8 x 8-inch (20×20 cm) square baking pan with parchment paper, with the ends of the paper hanging over the sides of the pan.

2. Add the walnuts to a food processor and pulse until they ground very finely. Then add the almond flour, cacao powder, and sea salt to the food processor and pulse until combined.

3. Finally, add the Medjool dates and process until mixture becomes a sticky dough. Transfer the dough to the parchment paper-lined pan. Using your hands and/or a rubber spatula, press the dough into the bottom and sides of the pan until it is flat and firm. Freeze to set while you prepare the Berry Sauce and Cheesecake Filling. Clean out the food processor.

4. Make the Berry Sauce. Place all of the ingredients in a medium saucepan over medium heat. Once the berries are mostly defrosted, stir often and mash the berries occasionally using a fork, cooking until the berries are soft and tender, about 5-7 minutes. Transfer the mixture to the food processor and blend until smooth. Clean out the food processor.

5. Strain the berry sauce into the same saucepan and bring to a boil over medium heat. Whisk constantly for 2-3 minutes, or until the mixture has slightly reduced and become thicker. Cool completely before pouring over cheesecake.

6. While the berry sauce is cooling, make the Cheesecake Filling. Add the soaked and drained cashews to the food processor and blend until mostly broken up. Add the remaining Cheesecake Filling ingredients and blend until smooth and creamy, scraping down the sides as needed.

7. Assemble the bars. Spoon the Cheesecake Filling over the frozen brownie crust. Then pour 1/2 cup of the berry sauce over the cheesecake. Spread evenly a silicone spatula.

8. Freeze the cheesecake for 3-4 hours. Using the parchment paper overhang handles, remove the cheesecake from the pan. Dip a knife in hot water and dry it, then cut into bars.

Healthy Rainbow Salad

I make a salad like this multiple times a week to ensure I eat enough leafy greens and colorful vegetables. But you won’t find just veggies in this salad. I also add protein-packed lentils, creamy avocado, and a generous amount of seeds and nuts to help satiate my appetite. I like using two different types of lettuce for a variety of tastes and textures (here, I used spicy, pungent arugula and crisp, mild romaine). For ease, I cook a big batch of lentils every week in my Instant Pot just using water + salt and spread them throughout salads and grain bowls throughout the week.

Serves 1

Vegan, Gluten-Free

Ingredients

• 2-3 cups arugula (or other salad green of choice)

• 1 cup romaine lettuce (or other salad green of choice)

• 1 carrot, shaved into ribbons

• 3-4 radishes, diced

• A handful of cherry tomatoes, sliced in half

• 1/2 cooked French green lentils

• 1/2 medium ripe avocado

• 1 tablespoon hemp seeds

• 2 tablespoons slivered almonds

• Oil-Free Tahini Salad Dressing

  • 1 1/2 tablespoons tahini

  • 1 tablespoon lemon juice

  • 1/2 teaspoon Dijon mustard

  • Salt and pepper to taste

  • Warm water to thin

Directions

1. Combine all of the salad ingredients together in a bowl.

2. For the Oil-Free Tahini Salad Dressing, whisk together the tahini, lemon juice, mustard in a small bowl. Add the warm water to thin out the dressing until you have a pourable dressing. Season to taste with salt and pepper.

3. Pour the tahini dressing over the salad and toss to combine.