What I Ate Today: Episode 4 (Vegetarian!)
Find out what I, the founder and blogger behind Inspiralized, eat in a typical day in this What I Ate Today series! If you like this video, give it a thumbs up!
Meal #1 – Greek yogurt bowl with granola, blueberries, bananas and hemp seeds
Meal #2 – Kale salad with pomegranates, lentils, butternut squash and avocado
Snack – Hummus with cucumbers and celery
Pre-gym snack - The rest of my banana and a small handful of almonds (not filmed)
Meal #3 – Vegetarian quinoa chili with avocado (Recipe:
Dessert (not filmed!) - 2 dark chocolate squares + 1/4 cup of dried mango slices
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PRODUCTS USED IN THIS VIDEO
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Shot and edited by Inspiralized using this camera:
Super Moist Gluten Free Vegan Vanilla Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Super Moist Gluten Free Vegan Vanilla Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Eggless Vanilla Cupcakes. Gluten free Vanilla Cupcakes.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These SIMPLE GLUTEN FREE VEGAN VANILLA CUPCAKES are super moist and easy to make.
Makes 6 cupcakes.
✅Please turn on subtitles/captions for more details.
✅ Ingredients:
1/2 cup-1 tbsp (85 g) Superfine Granulated Sugar
1/2 cup (120 ml) Water, room temperature
2 tbsp (30 ml) Vegetable Oil
1 cup (130 g) Gluten Free Flour (I used Robin Hood Gluten free all purpose flour blend with xanthan gum included, not sponsored)
1 tsp (4 g) Baking Powder
1/4 tsp (1.25 g) Baking Soda
1 tsp (5 ml) Vanilla Extract
1 tsp (5 ml) Lemon Juice
* I highly recommend using a scale to measure the gluten free flour and sugar for this recipe.
* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
Bake at 330oF (165oC), rack middle position, 20-22 minutes, or until toothpick inserted in the middle of cake comes out clean.
✅ Printable recipe on my website:
✅WATCH NEXT: More No Egg No Milk No Butter Cupcakes :
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✅ Instagram:
#glutenfreecupcakes #egglesscupcakes #vegancupcakes
Banana-Currant Oat and Quinoa Cake - Vegetarian Recipe
In this video you will learn how to cook Banana-Currant Oat and Quinoa Cake.
Banana-Currant Pie is a very interesting and unbelievable tasty dish that is suitable for lacto-ovo vegetarians.
If you want to please yourself, loved ones or guests with something special, be sure to cook this pie.
Hello, friends! You want to become a vegetarian and you are wondering: what do vegetarians eat? Or are you already a vegetarian, but you want to find more vegetarian recipes, try something new?
Do you think that being a vegetarian is difficult and expensive?
On our channel you will find the answers to these questions!
Let's try together dishes of the vegetarian cuisine of the world.
Here you will find only delicious vegetarian dishes, healthy food, simple to prepare and affordable vegetarian recipes for both vegetarians (and vegans) and lacto-ovo vegetarians.
If you are not a vegetarian, but you are fasting, here you will find recipes of lenten dishes.
Ingredients:
- Bananas - 3 pcs.
- Milk - 1 cup
- Eggs - 2 pcs.
- Vegetable oil - 2 tbsp.
- Vanilla sugar - 1 tsp.
- Oatmeal - 2 cups
- White quinoa - 1 cup
- Flour - 2/3 cup
- Sugar - 1 cup
- Salt - 1/2 tsp.
- Cinnamon - 1.5 tsp.
- Baking powder - 1.5 tsp.
- Black currant - 1.5 cups
- Walnuts - 1/2 cup
Preparation:
Mash bananas, stir in milk and eggs. Add vegetable oil, vanilla sugar. Combine oatmeal, quinoa, flour, 3/4 cup sugar, salt, cinnamon, baking powder in a large bowl. Combine both masses. Fold in 1 cup of currants. Spray a baking pan with vegetable oil. Pour the mixture into prepared pan. Sprinkle with remaining currants (1/2 cup), sugar (1/4 cup) and the walnuts. Bake for about 30 minutes at 180° C. The dish is ready. Bon appetit!
Do not forget to comment and share with your friends, subscribe to our channel, so as not to miss anything delicious!
Look, cook and taste with pleasure!
无面粉 无糖 健康简单美味 /egg muffin/卵野菜カップ/계란 야채 컵
鸡蛋玛芬,也可以称作为鸡蛋杯,各种蔬菜任意搭配,简单美味又营养的食谱,这是一道美式,非常简单健康美味的料理,可作为早餐,午餐,晚餐,你一定不想错过!
Basic Muffin Method with Carrot Muffins
Basic muffin method demonstrated with carrot muffins, recipe at
Vegan or ovo-lacto veg, with gluten free option, healthy carrot cake muffins lightly sweetened with coconut sugar, stevia and apple sauce, stuffed with carrots, nuts & raisins.
Hi I'm Judith Kingsbury from Savvy Vegetarian.com
Welcome to my kitchen!
Today I'm going to make carrot muffins but first I want to talk about The Muffin Method. Which is something I learned way way back in high school in Home Ec class.
First the wet ingredients and dry ingredients should be roughly equal in volume, most of the time for twelve good sized medium muffins you need about two and a half cups of dry ingredients and two and a half cups of wet ingredients.
How you balance out the wet and dry ingredients, that's the creative part. For instance in these muffins, I'm using two cups of all purpose gluten-free flour mix. And you can use any combination of flours that you want.
Then I have half a cup of chopped walnuts, so that's two and a half cups of dry ingredients right there. Salt, cinnamon, baking powder, and baking soda adds another couple tablespoons.
Then I have a quarter cup of water mixed with a tablespoon of ground flax seed and psyllium powder, plus a cup of thick applesauce. Three quarters of a cup of almond milk, a quarter cup of oil. Plus two tablespoons of lemon juice.
So that's approximately equal to the amount of dry ingredients. Then I have also a cup of grated carrots and three quarters of a cup of raisins and a quarter cup of sugar and those don't add a lot to either the wet or dry ingredients so they're just considered extras.
I have a twelve cup medium muffin tin, you can either oil it or you can use paper muffin cup liners.
First with mixing up the wet ingredients, I'm going to add almond milk and mix that up well. you can do this in a blender or a food processor. Put in the oil and the lemon juice. You only need lemon juice if you're making a vegan version of this muffin because it reacts with the baking soda and the baking powder to help things rise a little better.
I'm going to put in the sugar, stir it up and add the applesauce, stir that in, add the raisins, they'll plump up in the liquid. We are going to let this sit for a few minutes while we mix the dry ingredients. Stir the carrots in, throw in the chopped walnuts, stir those in, a teaspoon of vanilla. I'm just going to add about twenty drops of liquid stevia. If you want to leave out the sugar you can double the amount of stevia, use forty or fifty drops. Stir that in, ok that looks good.
To mix these muffins, I'm going to use a large bowl, then I'm going to add the dry ingredients to that.
A teaspoon of baking soda, a tablespoon of baking powder, two teaspoons of cinnamon, half a teaspoon of salt. Now normally I would add xanthan gum to gluten-free flour mix. The psyllium powder that is a xanthan gum substitute.
Mix the wet into the dry ingredients, mix quickly, folding the wet into the dry just until they're combined. I forgot to mention, of course, I always forget to mention something, before I started mixing the muffins up I had my oven turned on and preheating to 375 degrees.
Use a spoon to put the muffins in the cups, fill them right up to the top. These won't rise as much as muffins normally would because they are so full of stuff, so they are a little denser maybe than normal but they are absolutely delicious.
There we go, now we're going to pop then in the oven and set the timer for twenty minutes. Depending on how hot your oven is they could take twenty-five minutes.
It's been twenty minutes and the muffins look ready to come out. Yep, they are firm to the touch.
If you are not using paper muffin liners, you can just let the muffins sit in the pan for 5 minutes and then the steam that they release will loosen them up and make it easy to get them out of the pan. Usually you can just turn the pan over and dump them out.
Since I did use paper liners and they'll come out easily, they should cool for maybe 15 minutes before you eat them.
Here is our lovely carrot muffins, they look very carrot cakey. These are delicious all by themselves without anything on them because there is so many goodies in them.
Thank-you for joining me to make carrot muffins, I hope this has inspired you to get creative with muffin making. Enjoy your yummy muffins and I'll see you next time.
(eng) 마켓컬리 비건간식 입문 추천템 8종 ???? 글루텐프리, 다이어트 빵, 간식, 김밥, 라면! 내돈내산⭕️, 광고❌, 재구매템까지 리뷰해봄!
안녕하세요 여러분~????
오늘은 마켓컬리에서 쉽게 구할 수 있는 비건 제품 8가지를 준비했습니다!
생각보다 비건이면서 맛있는 제품들이 많아서,
다이어트 중이신 분들, 비건 음식을 찾고 계신 분들에게 추천해드리고 싶었어요????
그리고 글루텐프리 과자, 빵도 있으니 오늘 영상이 여러분들께 도움이 되었으면 좋겠습니다!
그럼 오늘도 시청해주셔서 감사합니다 ????
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???? 이 영상은 유료 광고를 포함하지 않습니다.
???? 자막으로 보고 싶으시다면 '유튜브 자막설정(cc)' 켜주세요????
???? 사용하시는 기기에 따라 보여지는 색감이 다를 수 있다는 점 감안해주세요 :)
❗️ 출연자에 대한 비방성 댓글 발견시 무통보 삭제할 예정이니 참고 부탁드립니다.
???? instagram
???????????? 민초 @beau__duck
???????? 코코 @tokkicolours
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✅제품 정보✅
1. 플라하반 플랩잭스 오트밀 바 크랜베리&오렌지 40g 6개입 8,500원
2. Simply7 비건 퀴노아 칩스 2종 99g 6,400원
3. 고기대신 비건육포 오리지널, 스파이시 40g 3,500원
4. 젤러스 스윗 베어스 비건젤리 2종(파인애플&자몽, 사과&레몬) 40g 2,900원
5. 망넛이네 찹싸루니 8종 90g 3,500원
6. 11시 45분 비건 냉동 김밥 우엉, 고추장 맛 220g 4,200원, 3,800원
7. 풀무원 두부텐더 400g 7,980원
8. 풀무원 자연은 맛있다 정면 4개입 3,980원
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⏰TIME STAMP⏰
00:00 인사 및 비건의 종류 소개
01:07 플라하반 플랩잭스 오트밀 바 크랜베리&오렌지
02:42 Simply7 비건 퀴노아 칩스 2종
05:49 고기대신 비건육포 오리지널, 스파이시
07:55 젤러스 스윗 베어스 비건젤리 2종(파인애플&자몽, 사과&레몬)
09:21 망넛이네 찹싸루니 몽블랑, 녹차
12:07 11시 45분 비건 냉동 김밥 우엉, 고추장 맛
14:03 풀무원 두부텐더
16:24 풀무원 자연은 맛있다 정면 4개입
19:07 구독 및 좋아요 부탁드려용????
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#비건음식 #마켓컬리 #다이어트간식
누구나 알기 쉽게 뷰티를 말하다.
평범하고 다양한 사람들의 일상 뷰티 이야기????