plant based what i eat in a week for skin health, digestion support, and to heal my body

Hi friendsssss, I hope you love this video and the week of plant-based meal ideas I shared here. This week, I’m focusing on ingredients that help heal my skin, provide gut support, and reduce inflammation after an accident. It’s honestly so hard to believe this was all in one week. While editing, I said to myself, “Dang girl, you were cookinggggg,” lol.

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Meal/Recipes details:
Mango chia seed jam – for one serving: 2 tbsp chai seeds, 1/2 mango diced, 1/4 – 1/3 cup dairy-free milk, 5.3 oz of high protein yogurt (find my recommended brand in this video)

Granola: you can find it in the description box of this video: https://youtu.be/LcbDxdPgKzs?si=_gpa4qrf0CFAGFr8

Beet stems orzo – Clean and chop leftover beet stems. In a large skillet, cook the stems/leaves with onions and garlic, then add your cooked orzo. Season with your choice of seasonings. To make a creamy orzo, add some dairy-free milk, dairy-free cream cheese, and additional cheese (if desired) until it reaches your ideal consistency.

Chickpea Salad – https://www.sweetgreensvegan.com/recipecards1/mediterranean-chickpea-salad

Tzatziki Sauce – https://www.sweetgreensvegan.com/recipecards1/plant-based-gyro

Spring Rolls – rice paper rolls, cooked tofu, sliced bell peppers, sliced cucumbers, shredded cabbage, sliced avocado, green onions, the option to add shredded carrots.

Spicy peanut dressing – here is my official dressing recipe: https://www.sweetgreensvegan.com/recipecards1/thai-inspired-chopped-salad

Snack plate: mango with chamoy, cucumbers, blackberries, roasted beets, vegan cheese, crackers

Miso soup: here is a traditional recipe:https://www.justonecookbook.com/homemade-miso-soup/

Blackberry basil lemonade: I never really measured this, but I used lemons, blackberries, basil, a sweetener of choice, and water.

Arugula pesto-ish: estimates:
3-4 cups arugula
3-4 tbsp nutritional yeast (or vegan parm)
2 tsp lemon juice
1 1/2 cashew butter
2 garlic cloves
Salt & black pepper to taste
2 tbsp water
3 tbsp olive oil

Loaded sweet potato: baked Japanese sweet potato, plant-based crumbles, roasted beets, red peppers, arugula pesto

Tofu scramble: https://www.sweetgreensvegan.com/recipecards1/tofu-scramble

Spicy miso tahini Veggie Bowl: www.sweetgreensvegan.com/recipecards1/carrot-salad-with-spicy-miso-and-tahini-dressing

Vegan scallops: https://www.sweetgreensvegan.com/recipecards1/scallop-inspired-mushrooms

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#healthyliving #highprotein #veganrecipes #plantbasedcooking #skinhealth #guthealth #healthyfood