Here is everything I ate as a vegan on a beautiful Spring Day! I hope you enjoy these simple and healthy recipes. Be sure to check out Thrive Market here: http://thrv.me/caitlinshoemaker-swp-coconutoil to get your FREE one month trial + jar of Coconut Oil when you spend $29 or more!

✗ My 60+ Recipe Ebook ➢ http://bit.ly/FromMyBowlEbook
✗ My Vegan Tees ➢http://bit.ly/2FKwprY

*PS - the offer for the free coconut oil applies to EVERYONE, whether you are already a member of thrive market or not :)

-- FULL RECIPES BELOW
My Food Processor: http://amzn.to/2ruzPXX
My Nonstick Pans: http://amzn.to/2qaqD7l

BREAKFAST = Coconut Quinoa Breakfast Bowls
Get the Full Recipe Here: http://frommybowl.com/coconut-quinoa-breakfast-cups

LUNCH = Carrot and Chickpea Balls With Salad
// Ingredients:
1/3 cup Oats, ground into flour
1 cup of Chickpeas, rinsed and drained
1/2 cup Roasted Red Peppers
1 clove Garlic
Juice of 1/2 Lemon
Salt to Taste
1 cup of Carrot, Cut into thick pieces
Large Handful Parsley
2 tbsp Brown Rice Flour (or other flour of choice)
*For the Salad, you will also need: Lacinato Kale, Apple Cider Vinegar, Fresh Corn, Broccoli Sprouts, Roasted Red Pepper pieces, and Tahini
// Directions:
1. Blend the Oats into a flour and set aside
2. Blend the Chickpeas, Red Peppers, Garlic, and Lemon together with salt to taste and set aside
3. Pulse the Carrots and Parsley together to form a coarse meal
4. Combine all ingredients into a bowl with the Brown Rice Flour and mix well
5. Form "balls" using 2 tbsp of the mixture; set on a nonstick baking tray and bake at 420F for 20-25 minutes, or until golden brown and crisp on the outside

DINNER = Spring Vegetable Pesto Pasta
*Note: you will have leftover sauce, I used about half of it for this recipe
// Ingredients:
3 tbsp Hemp Seeds
1 cup Water
2 cups Basil, Chopped (plus more for garnish)
1 clove Garlic
1/4 cup Nutritional Yeast
Salt to taste
2 cups Cauliflower Florets, Steamed
1 Serving Pasta of Choice (I used one made from Edamame and Mung Beans)
1 Yellow Pepper, sliced
1 Small Yellow Onion, sliced
1/2 cup Peas, fresh or frozen
1/3 cup Sliced Tomatoes
// Directions:
1. Blend 3 tbsp of Hemp Seeds with 1 cup of water for 60-90s until smooth
2. Add in the Basil, Garlic, Nutritional Yeast, and Salt to taste
3. Add the Steamed Cauliflower and blend to form the sauce
4. Cook your pasta according to package instructions
5. In a large pan with a splash of water, sautee the peppers and onions until tender, then add in the peas and cook for about 1 minute
6. Add in the cooked pasta and sauce mixture and stir well
7. Add in the freshly sliced tomatoes and serve, topping with Fresh Basil, if desired

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• ABOUT THIS VIDEO •
Cameras I Use: Canon G7x, Canon 80D
Software: Final Cut Pro
Music: In the Moment (Instrumental) - Silo
This video is sponsored by Thrive Market and may contain affiliate links. Thank you for supporting me!