Oh snap! You're watching Rich TVX News Network! The source of raw, breaking news.

Easy Vegan Meal Prep in Under 1 Hour! (Breakfast/Lunch/Dinner)

Share it with your friends Like

Thanks! Share it with your friends!


[ OPEN FOR FULL RECIPES!] Today we’re making a school or work week’s worth of healthy & vegan breakfasts, lunches, and dinners — all in under 1 hour 🙂 Get your FREE 30 day trial + 35% DISCOUNT to Thrive Market Here: http://thrv.me/CaitlinShoemaker1m35p2 (US Only!)
✗ My 60+ Recipe Ebook ➢ http://bit.ly/FromMyBowlEbook
✗ My Kitchen Staples + Supplements ➢ http://bit.ly/vegan-pantry-staples
✗ My Vegan Tees ➢http://bit.ly/2FKwprY

*Ingredients listed are for 1 smoothie
1-2 bananas
½ cup quick cooking oats
2 tbsp powdered peanut butter (or 1 tbsp regular pb)
1 tbsp chia seeds
½ cup frozen raspberries (or berry of choice)
1-2 cups unsweetened plant milk
Combine all ingredients, except for the plant milk, in a freezer-safe quart-sized ziploc. When you’re ready to make your smoothie the next morning, simply add the bag to your blender with 1-2 cups of plant milk (to your desired thickness) and enjoy!
*If your blender is not very powerful, it would be a good idea to blend the oats into a flour BEFORE you add them to the freezer bag
*You can use rolled oats as well if your blender is more powerful, but quick oats will blend the best

1 ⅓ cup Dry Quinoa
¾ cup Salsa of choice
1 cup Green Pepper, diced
1 ½ cup Black Beans, rinsed and drained
1 large Zucchini, sliced
⅓ cup Fresh Cilantro
* Get the COMPLETE RECIPE + a Printout Here: http://frommybowl.com/one-pot-mexican-quinoa/

16 oz Brown Rice Pad Thai Noodles
2 bags of Stir Fry Veggie Mix

3 tbsp Fresh Lime Juice
1 tbsp Ginger, minced
2-3 Cloves of Garlic
1 tbsp Liquid Aminos, Tamari, or Soy Sauce
1 tbsp Rice Vinegar
1 tbsp Coconut Sugar
½ cup Crunchy Peanut Butter
½ cup Water
2 tbsp Fresh Basil, chopped
½ cup Fresh Cilantro, chopped
1. Defrost your frozen veggie bags or sauteé them in a pan with a little water
2. Bring a large pot of water to a boil and cook your noodles according to package instructions. Drain and rinse with water, but save 1/2 cup of the pasta water before you do so.
3. In a blender or food processor, combine all of the sauce ingredients, except for the basil and cilantro, and blend well. Then, pulse in the fresh herbs
4. Add the frozen veggies to the large pot you cooked the pasta in and heat them up over low-medium heat. Then, add in the rinsed pasta noodles, and your Pad Thai sauce! Stir until everything is well coated.
*If you find your sauce isn’t coating the noodles well enough, add in some of the pasta water in 1/4 cup increments until it is the consistency you desire

*** My Mini Blender / Food Processor: http://amzn.to/2l1puvu
*** My Black Bento Box: http://amzn.to/2kV4BqN (brand is Monbento)
*** My Glass Tupperware Set: http://amzn.to/2kXUxNs

Instagram: https://www.instagram.com/frommybowl/
WEBSITE: http://www.frommybowl.com/
Facebook: https://www.facebook.com/frommybowl
Snapchat: cashoe

– My Favorite Vegan Recipe Books: http://bit.ly/1N3OL5b (use frommybowl for 10% off!)
– My Super Smoothie Ebook: http://bit.ly/fmbsmoothies

For Business Inquiries: frommybowl@gmail.com
All Other Questions: http://frommybowl.tumblr.com/

Cameras I Use: Canon G7x, Canon 80D
Software: Final Cut Pro
Music: Clipz – Amnesia
This video is sponsored by Thrive Market. Additionally, the info section may contain affiliate links. Thank you for supporting me! 🙂