WHAT I EAT IN SELF-ISOLATION | Healthy Vegan Recipes

Here’s what I’m eating during a day in self-isolation due to the coronavirus.
All recipes are healthy and vegan! Find the full recipes below.
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Ginger and Turmeric Tea Recipe Here https://www.instagram.com/tv/B-HZvK5DgAh/?utm_source=ig_web_copy_link

Joe’s ‘Coffee Banana Oat Chocolate Cacao Pre-Run Protein’ Smoothie! (serves 2):
2 Bananas
Double Shot Coffee
2 tbsp Oats
1 heaped tbsp Chocolate Protein Powder (we use Form Nutrition https://formnutrition.com/)
1/2 tbsp Cacao Powder
Half Oat Milk and Half Water

1. Blend all the ingredients together in a blender! If you want to do it Joe’s way blend everything together apart from the water, and then add the water at the end. I’m still not quite sure why that is?!

Scrambled Tofu (serves 2):
300g Silken Tofu (I used Clearspring https://www.clearspring.co.uk/)
2 tbsp Coconut Milk
Salt and Pepper
1/2 tsp Turmeric
1/2 tsp Ground Ginger
1/2 tsp Coconut Oil

1. Add coconut oil to a pan on a medium heat. use your hands (make sure they’re clean) to break apart the tofu into chunks. Add salt and pepper.
2. Now add the remaining ingredients to the pan, stir and simmer for 5-10 minutes while you make the rest of the breakfast.

Garlic Mushrooms (serves 2):
2 Portobello Mushrooms (or a handful of chestnut mushrooms)
1-2 Cloves Garlic, diced
1/2 tsp Coconut Oil

1. Chop the mushrooms into rough chunks and heat the oil in a pan over a medium heat. Add the diced garlic first and allow to fry until golden.
2. Add the mushrooms and fry for 3 minutes.

Sautéed Spinach (serves 2):
2 Large Handfuls Baby Spinach
1/2 tsp Coconut Oil

1. Heat the oil in a pan over a medium heat and add the spinach. Add some salt and the spinach should be cooked in 1-2 minutes.

My soup recipe will be on my IGTV soon! https://www.instagram.com/niomismart/

Our Tuscan Pasta Dish (serves 4):
approx 12 Large Vine Tomatoes
1 1/2 Onions
3 Garlic Cloves
1 Chilli
3 Mini Courgettes
2 Red Peppers
1 Green Pepper (these are all just veggies I had in my fridge, so feel free to substitute the courgette and peppers for what you already have)
2 tbsp Olive Oil
Salt and Pepper
2 cups Pasta of choice (I prefer healthier pastas made from wholewheat, rice or buckwheat)
1 tsp Balsamic Vinegar
Handful Fresh Basil
(optional) Grated Vegan Cheese to serve

Pre heat oven to 200C
1. Quarter the tomatoes and add to a roasting tray. Slice the onions into wedges and peel the garlic cloves and place in a separate roasting tray. Drizzle both trays with olive oil and add salt and pepper. Roast for 30-40 minutes.
2. Dice the remaining vegetables and chilli, and add to the onion roasting tray after they’ve been roasting for 15 minutes.
3. Cook the pasta according to the instructions, rinse with cold water and set aside.
4. Transfer the roasted tomatoes (once they’re golden) to a deep saucepan over a medium heat and use the back of a spoon to crush them. Then add the remaining roasted veggies to the pan with some more salt and pepper, and a drizzle of balsamic vinegar.
5. Stir the cooked pasta into the saucepan with the roughly chopped basil.
6. Serve in bowls with some fresh basil garnish, freshly cracked black pepper and grated vegan cheese.

Bon Apetit!

This video is not sponsored. All opinions are my own.
Thank you for watching!

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