What I Eat in a Day #74 | DITL & Morning Routine (JessBeautician) AD
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IG: @jessbeautician
Summer Dinner Recipes:
WHAT’S IN MY KITCHEN:
Vitamix blender (similar:
Magimix 4200XL {Gift}:
Shallow pan:
Frying pan:
Marble worktop tray:
Marble worktop saver:
SKINCARE MENTIONED:
Evolve Daily Detox Facial Wash:
Evolve Kalahari Dream Cleansing Oil:
Evolve Gentle Cleansing Melt:
Evolve Daily Defence Moisture Mist:
Evolve Age Defying Hydrating Face Mist:
Evolve Hyaluronic Serum 200:
Evolve Age-Defying Multi Peptide Cream:
SOS Serum SPF 50:
Evolve Sunless Glow 3-in-1 Gradual Tan:
Evolve Body Sculpting Cellulite Cream:
Evolve Jade Body Gua Sha:
{Some items gifted}
Help with shopping cruelty-free:
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CHERRY & BERRY OAT MILK SMOOTHIE
1/3 cup defrosted cherries
1 tsp chia seeds
1/4 cup oat milk + more to blend if needed:
1/2 frozen banana
6 frozen strawberries
1/2 small avocado
1 medjool date
1 tbsp vanilla soy protein:
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VANILLA CASHEW BUTTER BERRY GRANOLA
1/3 cup maple syrup:
1/2 cup cashew butter:
1 vanilla pod/1 tsp vanilla bean paste:
3 cups rolled oats
1/3 cup mixed nuts
Pinch flaky salt
1/4 cup each of freeze-dried strawberries & raspberries
Combine the maple syrup, cashew butter and vanilla until smooth. In a large bowl, combine the oats, nuts and salt. Add in the wet mix and stir to combine. Spread out evenly on a baking tray and place in the oven to bake for 25-30 mins at 180 degrees celsius. Store in an airtight jar for 5 days.
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TOFU EGG SALAD
1 block silken tofu, drained
1 tbsp coconut yoghurt
1 tbsp sriracha
1/2 tsp mustard
2 spring onions, chopped
Small handful fresh dill, chopped
Small handful fresh chives, chopped
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp black salt
Black pepper
Carefully break up the silken tofu in a bowl. Add the remaining ingredients and mix. Serve on avocado toast with agave syrup and chilli flakes.
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HARISSA LENTIL LASAGNE
Olive oil
1 onion, chopped
1 stick celery, minced
1 carrot, peeled & minced
3 cloves garlic, minced
2 tbsp tomato puree
1 tsp paprika
1 tsp dried parsley
2 tbsp coconut aminos:
2 tbsp vegan Worcester:
2 tbsp harissa paste
4 sun-dried tomatoes, chopped
1 tin beluga lentils
1 tin chopped tomatoes
Pinch flaky salt: & black pepper
2 tbsp olive oil
2 tbsp flour
500ml soya milk
1 tbsp nutritional yeast
Pinch nutmeg
Salt & pepper
1 bay leaf
9 lasagne sheets
Soften the onion in olive oil on a medium heat. Add the celery, carrot, and cook down. Add in the garlic and stir, then add in the tomato puree, paprika, dried parsley, vegan Worcester sauce and coconut aminos, and stir. Add the harissa paste and sun-dried tomatoes, pour in the drained lentils and chopped tomatoes, then season with salt and pepper. Stir and allow to simmer. For the cheese sauce in a separate pan, combine the olive oil and flour to make a rue, whisk if needed. Once thickened, slowly pour in the soya milk while stirring. Once thick again, add in the nutritional yeast, nutmeg, salt, pepper and bay leaf. Stir and whisk if needed. Soak the lasagne sheets in boiling water then layer the lasagne in a baking dish, starting with a layer of the harissa lentils. Place a layer of the lasagne sheets on top, followed by some of the cheese sauce, then repeat for 3 layers in total. Place in the oven to bake for 30-40 mins at 180 degrees celsius until golden.
WHAT I’M WEARING:
Watch:
Necklace:
Glasses: Bottega (Newer version:
Nails: Manicurist Eco-Active Smooth & Active Shine (layered): (Code GLOWFORJESS for 15% off!)
TIMESTAMPS
0:00 – 1:07 Smoothie recipe
1:08 – 3:14 SURI
3:14 – 4:37 Walk
4:38 – 6:14 Breakfast recipe
6:15 – 14:33 Skincare routine
14:35 – 16:07 Lunch Recipe
16:08 – 19:44 Dinner Recipe
19:44 – 20:09 Outro
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