what I ate in a week (plant-based and in quarantine)

May 15, 2020

What I ate in a week while in quarantine! Aka lots of banana bread and chickpeas. Subscribe for more: bit.ly/2wuyqEm Follow me on IG: instagram.com/lindseyrem

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Oh She Glows cookbook amzn.to/2WYCqHj
Oh She Glows Everyday cookbook amzn.to/361ajvc
The Complete Vegan cookbook amzn.to/2zBWOpO
Rishi liquid chai concentrate amzn.to/2yXYJFg
David Rio power chai mix amzn.to/2Z06Onw
Milk frother amzn.to/3fSdr0X

Banana bread recipe (add 1/2 cup chocolate chips) thebakingfairy.net/2015/05/the...
Tahini salad dressing: 1-2 TBSP tahini, 1 tsp garlic, 1 TBSP olive oil, salt and pepper, 1-2 TBSP lemon juice.
Breakfast potato recipe: Cube potatoes, soak in water for 15-20 min, and dry off fully. Then toss with 1 TBSP olive oil and seasoning of choice (I do paprika, garlic powder, salt, pepper, and cayenne) Airfry on 350 for 20+ minutes. I like to add sautéed onions + red bell peppers too.
Creamy Marinara recipe: Saute 1/2 a chopped yellow onion in 2 tbsp of olive oil until translucent and golden, add 1 tbsp minced garlic, sauce for 5 minutes. Add 1/2 can of tomato paste, 1 can of full fat coconut milk, 2 tsp oregano, pinch of salt and red chili flakes. Simmer for 10 min. Add a spoonful of brown sugar to counteract the acid from canned tomato paste. optional: splash of balsamic vinegar and/or 1/2 tbsp of butter. Before you add in the pasta add a 1/2 cup of the pasta water, then cook the pasta in the sauce for a few minutes. Top with roasted veg, cheese, and/or basil. Done!


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FTC. This video is not sponsored. #whatieatinaweek #stayhome

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