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Hi, you guys! My name is kierra castle. I'm going to be showing you guys what I eat in

a week as a vegan and basically, it's all the breakfasts, lunches, and dinners I had

over the past week and a lot of them really speak to my heart so I think you'll love them.

And last thing, if you want to see more vegan content, just don't forget to like, comment,

and subscribe so that I know. And yeah, so, let's hop right into Saturday! So, I'm starting

off with a sweet potato burrito bowl. I'm going to put the sweet potatoes in the oven

so I'm setting and preheating it to 400 and put the rice in there (the pot). Then, the

olive oil, the salt, and the garlic powder. And then I'm going to go ahead and mix in

the sweet potatoes and this is actually one large sweet potato. There was a lot of pieces

in in so that was exciting! And then, right here I'm laying them out so that I can go

ahead and put them in the oven. Oh my gosh, look how good they look! But next, I'm going

to go and cut up an avocado and a lime because you know I love my limes. By the way, this

is a tip; when it comes out the fridge and you can't get any of it out, any of the juice,

just like roll it and squeeze it so that, you know, when you have to squeeze the lemon

out, I mean the lime (or the lemon) out, you know, it (the juice) comes out easier. But

yeah, I'm only going to use half an avocado. I don't know why I took the ball out because

I ended up putting in the fridge for later the other half). And yeah, so, the rice is

all done then I cut up one red pepper and I cut up the whole onion but you can cut up

half. I just really like sweet onions so this is a sweet onion that I used and put some

water in there so it can cook and the vegetables won't get stuck to the pan. And yeah! That

is my burrito bowl. So, on Sunday, I started off with a tahini dressing and I actually

had what I....I ate what I had last night but I forgot to put the dressing and cheese.

Missed opportunities! But, you know, I put the tahini dressing in there, some lemon,

some hot sauce, some garlic powder, and I think that's all I put in there...oh! And

some Himalayan salt. I love Himalayan salt. It's so good. It tastes so much better than

regular salt. But yes, warming up my bowl and then going to put my tahini in there.

Like, guys, this was so good. I don't like tahini and I don't like sunflower seeds cause

you know tahini is made out of sunflower seeds (*sesame seeds), but this was so good and

then I put some vegan cheese on top and yeah. I had two bananas for a snack that day and

moving on to Monday. So on Monday, I had some vegan pancakes. Goodness, they were so good.

Let me tell you the key to vegan pancakes. You have to #1 sift in the baking powder because

you see those little balls in there? Yeah, you don't want to be tasting those and also,

the baking powder gives it that fluff, right. And then the second step is actually the chia

seeds. That's what people don't talk about but if, you know, since we're vegan, well

if you're watching this, I assume you're vegan. But umm, we use these chia seeds for an egg

uhh I cannot talk! For an egg substitute and that is the key. Having that chia seed mix.

So, what I did is I let the chia seeds sit for a while and right here, I'm just cutting

up the strawberries and bananas for the pancakes and then, the topping that I want to make

for it but I let the chia seeds sit and now I'm putting the almond milk and the olive

oil. The olive oil is good because it helps the pancake cook all the way through and then

I put some maple syrup, some vineg-...not vinegar, sorry! No, don't put vinegar *laughs*

but some vanilla extract and then I forgot to put my cinnamon in there at first in my

mixture of like flour and baking powder and salt. So I put that in there, mixed the ingredients,

and look how beautiful this is. Like, if you could just..! It's just like AHH! This looks

so good to me! And another key to good vegan pancakes is not to over-mix it. You know,

just leave it a little lump or two in there *laughs* but yeah, so starting off by using

a napkin to put some more olive oil to coat the pan and then I made like at least 10 pancakes

with this mix. 10 or 11 and then put the bananas on top and goodness I love a fried banana

so like when I was biting into the fried banana, I was like wow, this is so good! And yeah,

so as for the toppings, use a lot of butter, a lot of maple syrup *laughs*, a lot of cinnamon.

I was going for like a sweet taste and then poured the strawberries and bananas in there.

Now, I know it looks really sweet but it was so good. I think next time, I'm not going

to put as much maple syrup, though, no lie *laughs*. But here, I'm using JUST egg. If

you haven't heard of JUST egg, it it a popular vegan substitute and then right here, I'm

putting the Himalayan salt. You can't really tell. And then, I put the pepper and y'all...doesn't

this look just like eggs? And the crazy part is if you season it right, it will taste just

like eggs. Like it already does, but AHH! It just makes a difference. And then I sprinkled

some cheese on there. I love cheese on my eggs. Cheesy eggs! And then, umm, that's actually

vegan. That's vegan, don't worry. But vegan syrup and then yeah. I had these for snacks,

don't recommend them. And then I had this for snack again later. I recommend this 100%.

I love So Delicious. Like, the snickerdoodle pieces in there just made it. But when I got

to the bottom, they were running out but the ones at the top were really good. Then, I

drink GoodBelly at least once a day, uhh, for like health reasons or whatever. For like

good digestive health and then right here, I'm just drinking lemon water. I love lemon

water. I try to drink it at least once a day. Both that and the GoodBelly. But on to Tuesday.

I am eating some creamy vegan potato curry and y'all...this was my favorite meal that

I've ever made, EVER! And I actually have never had kale because I had to use kale but

right here, I'm cleaning off the rice. Just the starch or whatever. I clean it off about

three or four times and then like I said, oh I don't know if I said this but I haven't

eaten kale before. It was my first time eating kale. So I struggled trying to get those off

but I eventually got them off. I massaged the kale for like ten minutes until it got

this green color. As you can kind of see, and I tried to zoom in. I poured the water

out to re-massage it again in some new water and it should be that color when you are done

massaging it. If it's not that color, keep massaging it because it breaks down those

fibers so that you can get those nutrients and so that your body can digest the kale

better and yes, this is the kale. It was so pretty after I got done massaging it. But,

I'm going to throw in one golden potato and then an orange pepper into the mix and some

salt and pepper and roll that around in some olive oil so it can be all, you know, shiny

*laughs* but I put it in the oven and then I put some garlic on the stove to get ready

and make my curry and then I put the kale inside, let that shrink up a little bit and

then my baby Bella mushrooms. Oh gosh, those mushrooms are just everything, everything!

I love baby Bella mushrooms and got some coconut milk, some cayenne pepper. I was struggling

with that cayenne pepper so um, you'll see me put it in there a few times. Then, the

Jamaican curry and also the onion powder. I put pepper in there and last but not least,

I put some salt and I mixed that all up-oh! that's more cayenne pepper *laughs* but I

mixed that all up until it came to this color. Oh gosh, that color is so beautiful. Like,

wow. Golden. But I poured that in the mix after everything was shrunken a little more.

All the vegetables were shrunken in and I didn't have any tomatoes, so I just used a

can of tomato- diced tomatoes in my pantry and that made it. Oh gosh, that made it. So

then I threw in the rest of the stuff from the oven which is the potatoes and the orange

peppers and y'all...look at this! Like, this picture doesn't even do it justice. It was

darker but it was lighter, trust me. It was so good. But next, I'm making raspberry banana

hummus. Originally, it was supposed to be like a cake batter mix but I ended up making

like hummus. I don't know but it was so good. I put some salt. I put, yeah, all this. The

salt, the brown sugar, the melted butter, and what else? Oh! The vanilla extract and

I mixed it and mixed it. The first time I tried it, it wasn't sweet enough for me so

that's when I put more sugar. And then, I put a banana. I was just getting creative

but it ended up being really good then I put a raspberry, or some raspberries in and like

this is the best spread I've ever made myself. I can't say the best one I've had, but it's

the best one I've made for myself *laughs* put more maple syrup because I like my stuff

sweet *laughs* and more brown sugar! I love love love sweet spreads. But yeah, I stored

that in a little mason jar and I have like half left. It's like all gone. Used some organic

vegan bread. Put some flax seeds on top to give me that protein that I need and yeah.

That was my little snack. So, on to Wednesday. On Wednesday, I had chocolatey-cinnamon granola.

So, I started off with making like a, a powder with the cashews and the oats and yep. That's

how it looked-it looked really good. So, took that out after I blended it for about two

minutes and put some more oats in there. Some salt, a pinch of salt. A lot of cinnamon and

I accidentally put too much cacao powder but made it! It made it. I got lucky that I put

a lot *laughs* it was so good. But then next, I went ahead and got some almond butter. This

is really good by the way. That's why I'm showing it on the screen. And then, some maple

syrup. I ran out, so I got to buy some more. Yes, so I mixed those two until it came to

this consistency and I just wanted to eat it off the plate but I had to make my snack

so I went ahead and put it in here and mixed it all together and then I put it in the oven,

which you will see in a second. Yeah, put it out on the parchment paper and THEN I popped

it in the oven *laughs* and then, when it's finished, you have the option of putting freeze-dried

fruit on there. This is my freeze-dried mangoes. I didn't have many in there but they were

so good. And yeah, now I'm making some toast with that spread I made yesterday. I put that

on the toast and then I ended up making like a cereal y'all. It was so good like I put

bananas in it and milk and it was really good. I was really shook. And then, there's my mangoes

on the side. And then, yes y'all, my chia seeds on top! It was so good and then, you

know, I had to get my GoodBelly in everyday. So, next, later, it was like midnight. I ended

up putting some cashews, pumpkin seeds, and sunflower seeds in a bowl and then I put like

some honey butter syrup I had some extra honey butter syrup I had, some old stuff and then

y'all this was really good. I was just craving honey....I mean not honey! Why do I keep saying

honey? Syrup! I was craving Syrup! *laughs* and nuts. So that's what I had and then I

had my lemon, my lemon water and yeah. So on to Thursday. Look at this beautiful avocado.

Like, that looks like the memes *laughs* but yeah, so I had avocado toast and then I cut

up my fruit for my breakfast and got the butter for my toast and then, I had some more of

my eggs. Y'all these eggs are so bomb. I cannot believe they're eggs. Like, they are so good

and my recommendation is to cook them on low so you don't overcook them in the beginning

because I did that the first time I used them but yeah. So, here's my toast. No explanation

needed. I mean, it's avocado toast with some chia seeds, you know, for that protein and

then I used my blue agave for my, my strawberries. If you can't tell, I'm a really, like a super

sweet tooth and then I got some granola from yesterday. I love like sweet stuff. But on

Friday, I had some broccoli and macaroni and cheese...oh! And carrots *laughs* So I cut

up two heads of broccoli, cleaned those off, and then I threw them in a pot with a whole

bag of frozen carrots and then, on to the best vegan mac and cheese you will have ever

heard of. But, I made the elbow pasta. Put my olive oil and my butter. Finished that

up and then when I was finished with that I started on the sauce. With the sauce, I

used a half a can of coconut milk. I put some vegan butter in there. I put some, oh yes,

almond milk *laughs* and then I had to use this because I didn't have nutritional yeast

so I just used my Daiya shredded cheese which I think made it. It was awesome and then some

pepper. I think I used sea- oh no, I did use seasoning salt. So, I used some seasoning

salt and onion powder. I used turmeric to give it that yellow color. Here I am struggling

again with my cayenne pepper. Come on, Kierra *laughs* and then, yeah. The turmeric was

at the end. But one thing I can say is like at the store, they ran out of tofu and nutritional

yeast so I did have to substitute so yeah, that's why I had to get the vegan cheese.

I know not everyone has it but if you have nutritional yeast, I'd say just use nutritional

yeast. But here's where the magic happens y'all. Just look at the color...like...just

*takes a deep breath*...I, I'm just like so shook! And then I put the paprika. Oh yeah,

and paprika. Just look at this! Like it looks like real mac and cheese and it tastes BETTER.

It tastes better than real mac and cheese. I'm not even capping y'all. I ate mac and

cheese every single day in high school. I LOVE mac and cheese! But yeah, after that

was done, I sprinkled some paprika on top and then right here, I'm just adding some

salt and pepper, Himalayan salt and pepper to my vegetable medley and yeah. That pretty

much wraps up my week, what I ate in the week. If you have any questions, you know, let me

know below and if you would like other vegan videos, please let me know. I would love to.

I had a lot of fun making these videos. Please please please if you like these videos, too,

don't forget to like, comment, and subscribe and I'll see y'all next time. Okay, bye!

The Description of what I eat in a week | vegan 2020