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  • This is one of my go-to breakfasts. I eat this almost every day.

  • It's really filling. It is steel-cut oats, and I love the Bob's Red Mill brand.

  • I can get them off iHerb so it's super easy. So you want to take 1 cup of oats and

  • 3 cups of water.

  • I like to add in a couple tablespoons of quinoa. It gives it a really nice nutty flavor and a little sprinkle of salt.

  • So you cook that on high until it starts boiling.

  • You want to keep stirring it or else it'll stick to the bottom of the pan.

  • Once it starts boiling, you can turn it down to low.

  • Cover it and let it sit for at least 20 minutes. Halfway through, I like to add in some fruits.

  • I like raisins and cranberries.

  • You can add in whatever you like. You could put in some fresh fruits at the end too if you want,

  • but I prefer the dried ones.

  • It's so good guys. I love the texture of the steel-cut oats. If you've never tried them, I really recommend it.

  • I like to top it off with these ground flax, chia, and hemp seeds, and then some extra hemp seeds just because they're really good.

  • It gives it some more nutrition, and they just taste really yummy.

  • Mix that all in there, and then choose whatever type of milk you like. I like using the sweetened vanilla soy milk from Costco.

  • For lunch, I made some roasted veggie sandwiches with hummus. This is my new favorite lunch.

  • I made a quick hummus with olive oil, can of chickpeas, half a lemon, and the roasted garlic hummus seasoning mix, also from iHerb.

  • So you want to put your can of chickpeas in the blender, add in the juice of half a lemon

  • It'll be about two tablespoons worth.

  • Add in a little bit extra garlic if you like garlic, like me, and the seasoning packet,

  • and a quarter cup of olive oil,

  • and then about two tablespoons of water. You might need to add a little bit more water as you're blending it if you find that it's not blending easily.

  • Blend that for a few minutes until it's nice and smooth and this is what you will be left with!

  • Really easy, healthy hummus. It's so good. You can dip veggies in it, put it on sandwiches, dip pitas in it.

  • And next, I prepared some of my favorite veggies for sandwiches: zucchini, eggplant, red pepper, and onion.

  • Chop those up pretty thinly in strips.

  • The thinner you cut them the easier they will grill.

  • I like to do this in a waffle maker just because it's super easy.

  • You pour in a little bit of olive oil, so it doesn't stick.

  • Lay out all your veggies nicely in there.

  • You could also fry these in a pan if you like, that would also work.

  • Sprinkle a little bit of salt and a little bit of pepper

  • And a little bit more olive oil on the top so they don't stick.

  • Close it up, and I grilled that for about

  • Five to seven minutes

  • And this is what they look like! So yummy~

  • All right, so spread some hummus on your bread. I got this bread from a bakery, like, an hour from my house

  • Because it's really hard to find vegan bread in Japan. I don't eat it very often.

  • And get your grilled veggies and

  • Put them on your sandwich.

  • If you're using a waffle maker, you can't really make it too thick. You have to spread them out as thin as possible.

  • It probably would have been better to use thin bread, but I didn't really have a choice.

  • Put a little bit more olive oil on,

  • Position your sandwiches in there

  • A little bit more olive oil on top of those

  • And close that up, squeeze it as hard as you can

  • so they'll be nice and pressed. Again, the bread was a little too big so I couldn't close it completely.

  • When they're finished, you'll get something like this. They look so good! I want to eat them again now.

  • I like to serve them with some pickles or sauerkraut because it's freaking delicious

  • For dinner, I made a veggie stir-fry with rice noodles

  • First we're going to make the sauce. So you need some peanut butter, some liquid aminos (or soy sauce),

  • some sesame oil, and some maple syrup. This sauce can be used on anything,

  • it's the same sauce for my buddha bowl recipe. So you want to take a quarter cup of peanut butter

  • a quarter cup of maple syrup

  • a quarter cup of liquid aminos, or soy sauce, and

  • two tablespoons of sesame oil.

  • If you want it to be a little spicy, you can add in some Sriracha sauce or chili sauce here

  • I like to put in a little bit.

  • It might be kind of hard to mix this up in the beginning

  • But just keep working at it and eventually you'll get it to the consistency

  • Of this. If you use chunky peanut butter, there'll be some chunks in there. That's perfect.

  • All right, so put a little bit olive oil in a heated pan and fry up whatever veggies you like.

  • I basically put a little bit of everything.

  • Whatever I had in my fridge: broccoli, carrots, red pepper, mushrooms, green onions, eggplant, and zucchini.

  • These are the noodles I'm going to use. They're brown rice noodles. I also got these on iHerb.

  • They boil rather quickly. They only take about five minutes.

  • Be careful because if you overcook them, you can overcook them really quickly, and they'll be way too sticky.

  • So once your veggies are ready and your noodles are ready, you want to combine the two of those.

  • And add in about half of your sauce.

  • I like to do it about half and half because these noodles are kind of hard to mix.

  • You'll see, they're really soft so they break easily. You need to be kind of gentle.

  • Once you've got that kind of worked in there, you can add in the second half of your sauce

  • And stir that up some more

  • And you're all finished! It's so yummy, so many veggies.

  • All right. For dessert, I made a really simple chia seed pudding.

  • I'm loving this right now.

  • You want to take quarter cup of chia seeds and put them in a tupperware container with a lid.

  • I like to add in some freeze-dried raspberries, just because they give the pudding a little bit of a raspberry flavor.

  • You don't need to do this. This is totally optional.

  • And then about a cup of sweetened vanilla soy milk.

  • If you use unsweetened, you might want to add in a little bit of maple syrup to make up for that.

  • Stir that around so you got all the seeds covered in the soy milk there.

  • Stick your lid on and you want to give this a good shake before you put it into the fridge.

  • And then stick that in the fridge for about an hour.

  • And once it's all ready, it'll have this really nice pudding texture.

  • Look at that.

  • You can top those with fresh fruits if you like.

  • I like using bananas and strawberries are in the stores right now, so I'm eating strawberries every day.

  • And there you go! You got a nice healthy dessert.

  • Really easy to make.

  • It's so good. Oh my God! You guys got to try this if you never had it before, please try it.

  • As for drinks, all I drink is tea and water. I probably have, I would say, at least

  • Six teas a day; a selection of different ones, and I'm constantly drinking water

  • I don't like to add any sweetener to my tea.

  • Sometimes I'll put a little bit of soy milk in it.

  • Let me show you guys some of my favorites at the moment.

  • This country peach passion is so yummy, and it's caffeine free so you can also have it at nighttime.

  • And I'm also really liking this vanilla caramel tea with a little bit of soy milk. It's so good.

  • I'm also really loving New York breakfast from T2.

  • I only had one, so it's gone now and I'm sad.

  • All right, I hope you guys enjoyed my first ever What I Eat in a Day.

  • If you liked it, please give it a thumbs up, so I know that I should make another one

  • And I will see you guys soon! Thanks for watching! Bye~

This is one of my go-to breakfasts. I eat this almost every day.

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一日に食べるもの|ビーガン (WHAT I EAT IN A DAY | Vegan)

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    林宜悉 に公開 2021 年 01 月 14 日
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