I had today off from work so I wanted to make my first “what I eat in a day” post. I spend way too much time watching these on Youtube, but I love watching them because they give me inspiration for new recipes I want to try out.

For breakfast I made a bowl of oatmeal, my go-to breakfast for most of the week. I almost always add turmeric and cinnamon before it finishes cooking. I also like mixing in a tablespoon of ground flaxseed and chia seeds for some added nutrition and to make the oatmeal heartier. Today I topped it with blueberries, raisins, and peanut butter.

Since it’s my day off I wanted to make something new for a snack, so I made some chickpea and peanut butter muffins filled with pumpkin seeds and raisins. Here’s the recipe I used:

• 1 15oz can of chickpeas, drained and rinsed. I also took the skins off of the chickpeas to make sure the cookies didn’t taste like chickpeas.
• 1/2 cup of peanut butter
• 1/4 cup blue agave nectar
• 1 tbsp vanilla extract
• 1/2 tsp of baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 1/4 cup cashew milk

I blended all of the ingredients in a food processor, and once it was smooth I folded in the pumpkin seeds and raisins. I added about 1/4 cup of each into the mix. Then I added the batter to a muffin tin and baked it at 350°F for 20 minutes.

For lunch I made a chickpea salad sandwich using avocado instead of vegan mayo. I mashed together some chickpeas and avocado, and then I added pepper, cumin, turmeric, garlic powder, and nutritional yeast. Finally, I mixed in some white onion and shredded carrots. This is the first time I made this and it turned out delicious.

Finally for dinner I made vegan lasagna! It was the first time I made it, but I had been craving it since I had it in a restaurant in Austin, TX a few months ago. I made tofu ricotta with 1 package of firm tofu, basil, nutritional yeast, salt, pepper, garlic powder, and lemon juice. All I did was mix the ingredients together with a fork until it was smooth. I also wanted a layer of vegetables so I sautéed some spinach, and in a separate pan I browned about half of a white onion, one green pepper, one red pepper, and a large handful of shredded carrots. I put it all together and baked it in the oven per the instructions on the pasta box. I was pretty impressed with the results. It’s not super pretty, but it turned out delicious:

Hope you enjoyed seeing what I ate today. Veganism has definitely lead me to be more creative in the kitchen and have more fun with what I eat. If you try out anything I made let me know in the comments!