Healthy Vegan-Friendly Recipes: What I Ate Today

A bunch of healthy, vegan recipes! Everything I ate today ♡
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I’ve been getting a LOT of questions about being vegan, because the honey in the tea and the egg in the sushi are not vegan ingredients.

To clarify, I am NOT vegan- I am vegetarian, but I do eat mostly vegan. After I filmed this video, I realized everything but the honey and egg were vegan, so I decided to call it a vegan-friendly video, as both of those are easily substituted (honey with stevia or sugar, egg with smoked tofu). Hope that clears it up, and sorry If i mislead anyone! 🙂


Intro Song: Purity Ring – FineShrine
Breakfast Song: Great Good Fine Ok – Not Going Home
Tea Song: Jersey Shore- Coming Over (Filous Remix)
Morning Snack Song: Gold Spectacles – Steal You Away
Lunch Song: ODEZA – I Want You
Afternoon Snack Song: Laurel – Shells
Dinner Song: Skylar Fri – Man is Strange
Bedtime Snack Song: Birdy – Skinny Love (Fereoh Remix)




Smoothie/Acai Bowl:
Acai Pack (mine was from whole foods)
Frozen Banana
Frozen Blueberries
Frozen Mango
Almond Milk

Toppings: kiwi, strawberries, chia seeds, hemp hearts, homemade granola

↡ TEA- 1:33

Here is the link to the website I got the tea from!
Make sure you guys check it out, I really like it 🙂 I sweeten mine with a bit of honey.


Homemade Protein Bar (recipe from this blog:

“Chocolate Chip Banana Love Bars
(makes 5-6)

3/4 cup rolled oats or quick oats (60g)
1/8 tsp salt
1/3 cup protein powder (or see substitution note below) (I used Vanilla Vega) (35g)
1/4 cup peanut butter OR allergy-friendly alternative (60g)
2/3 cup mashed banana, as ripe as possible (160g)
handful chocolate chips or mini chocolate chips

Line a 7×5 pan with parchment paper (or double the recipe for an 8×8), and set aside. In a mixing bowl, stir all ingredients together until well-incorporated. (Note: I found these bars sweet enough without having to add any sugar, but if you use unsweetened protein powder or your bananas are not ripe enough, you may have to add some sweetener.) Transfer batter to the prepared pan, place another sheet of parchment or wax paper on the top. Smush down, spreading until the batter fills the bottom of the pan. Remove the second sheet of parchment. I opted to press some chocolate chips into the top at this time. (If you want sugar-free granola bars, use sugar-free chocolate chips or omit.) Freeze until firm, then cut into bars. For optimum freshness, store leftovers in the fridge a few days or freezer for up to a month. *Substitution Note: Although I have not tried it, readers have reported success in subbing 3 tbsp oat flour or oat bran for the protein powder.” -Chocolate Covered Katie Blog

↡ LUNCH- 2:55

Veggie Wrap:
I steamed broccoli, red pepper and asparagus and sautéed it with mushrooms, kale, spinach and green onions put on a whole wheat tortilla (with 1/4 avocado spread on it) and added bean sprouts, pepper, avocado, 1 veggie dog and cilantro.


English Muffin:
1/2 with peanut butter, banana & strawberries, topped with chia seeds
1/2 with peanut butter, strawberries & kiwi, topped with chia seeds

↡ DINNER- 6:06

Homemade Sushi
We cooked rice (brown in addition to sushi rice), slightly steamed the sushi papers, and rolled them with our fillings (I did egg [tofu for vegan option], pepper, avocado, carrots, yam and cucumber)


-Vegan Chai Tea Latte Recipe

24 ounces unsweetened almond or soy milk
1 teaspoon ground cardamom
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon finely grated fresh ginger
¼ teaspoon pure vanilla extract
1 small pinch coarse ground black pepper
2 stevia packets

Combine all of the ingredients (except sweeteners) in a small pot over medium heat and whisk to combine. Heat over medium-low heat 5-7 minutes until the flavours have come together; serve immediately. Sweeten to taste.
[I do not own this recipe]

-Blueberry Muffin [not shown in video]


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↡ FTC: I worked with Fit Tea in this video; however, all opinions are 100% mine and uninfluenced by our collaboration.
↡ 16 years old

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