What I Eat In A Day High Protein | Whole Food Plant Based Family of 7

vegan high protein breakfast lunch and dinner

Hello, fellow foodies and health enthusiasts!

Are you looking for ways to infuse your meals with heaps of protein while keeping things plant-based and wholesome? Or perhaps you’re curious to know how a family of seven maintains a high-protein, vegan lifestyle without breaking a sweat (or the bank)? Well, today is your lucky day!

I am thrilled to share with you the delights we whipped up in our kitchen, on a typical day of feeding our family of seven, all while sticking to our wholesome, high-protein, vegan ethos. These recipes are not just packed with nutrients and protein, but they also tantalize the taste buds and keep us feeling satisfied throughout the day.

The best part? Every item on the menu is simple to make, deliciously healthy, and 100% plant-based. Yes, you heard it right! From breakfast to dinner, we’ve figured out the perfect balance of taste, nutrition, and satiety.

In this blog post, you will get a sneak peek into ‘What I Eat In a Day,’ a high protein, whole-food, plant-based culinary journey that caters to our vibrant family of seven. Not only will you discover some inventive and mouthwatering recipes but you’ll also see how effortlessly these meals can be incorporated into your daily routine.

Watch the video

For all of you who enjoy a visual treat, I’ve filmed the entire process from start to finish so you can watch and see exactly how easy and simple and wholesome these meals are!

The Hai Path Youtube Channel

Meal Breakdowns

Let’s take a deeper dive. In this section, we’ll deconstruct each meal we had, providing you with an intimate look at how we whip up high-protein, plant-based deliciousness for our large family.

Breakfast

The night before we had soaked a large batch of organic chickpeas. We like to soak all our legumes or beans because:

  1. Reduced Cooking Time: Soaking chickpeas before cooking significantly reduces their cooking time. So, if you’re preparing a meal from scratch, pre-soaking can save you quite a bit of time in the kitchen.
  2. Improved Digestibility: The soaking process also helps to break down some of the complex sugars (known as oligosaccharides) within chickpeas that can lead to digestive discomfort and bloating.
  3. Increased Nutrient Absorption: Soaking can reduce phytic acid, a naturally occurring compound in many plant foods that can interfere with the absorption of certain nutrients like iron, zinc, and calcium. Soaking can help to decrease levels of phytic acid, making these nutrients more readily available for your body to use.
  4. Enhanced Texture and Flavor: Lastly, soaking gives chickpeas a smoother texture and a more palatable flavor, making them a delight to include in various recipes.
  5. Bonus: Less farts. As you soak your beans you’ll see the gas start to release so that way when you cook them and eat them, you’ll get less “gas bubbles” in your body, therefore, less farts. This is a proven (by us) fact.

We like using our soaked chickpeas in many different ways, one of the easiest ways is by blending it up with water and frying it up like a pancake.

For breakfast we had our chickpea omelette – We started by rinsing our chickpeas, we added approximately 5 cups of chickpeas in our Blendtec Blender (link to our favorite blender at the end), seasoned it with salt, onion powder and paprika and covered the chickpeas with water to blend. Once blended, you’ll get a smooth pancake consistency (add a little bit more water if needed to get it smooth).
We also prepped some chopped mushrooms and onions which we added to our cast iron skillet to cook down. We seasoned this paprika and onion powder and cooked it until done (just soft and browned) and we set this to the side.

We added a little bit of roasted vegetables we had left over from the night before which consisted of roasted broccoli, bell peppers and onions and had that ready for the omelette too.

We combined the roasted vegetables and mushrooms in the same blender we had the chickpeas in and mixed it with a spatula just until everything was mixed well and it was ready to cook!

Once our cast iron skillet was warm, we added some grapeseed oil and then poured some of the batter and spread it out to start cooking. We like ours a little crispy so we maintained a medium heat and cooked until the sides of our omelette/chickpea patty was crispy and golden (about 3-5 minutes) then flipped and cooked on the other side for about 2-3 minutes.

Once cooked, we added a dollop of our homemade hummus and some spring onions for garnish! This was a lovely high protein, very simple warm and delicious breakfast to serve throughout the year.

Lunch

Look at the most delicious and simple lunch sandwich made of chickpeas!

We’ve been loving our sandwiches recently, let’s start with the sauce which is the star of the show!

Vegan Hemp Ranch Sauce

In a mixing bowl big enough to fit an immersion blender, add about 1 cup of water, 2 large handfuls of dill, 1/4 cup of hemp seeds, 1/4 oil (you can use grapeseed, hemp, olive oil), salt and the juice of 1 lime. Blend until you get a sauce consistency. Add water and adjust if needed to your liking.

Chickpea patties

Started by preheating your oven to 400 degrees Fahrenheit With the left over soaked chickpeas you have reserved you can add that to your blender with water just enough to cover. Add seasonings of your choice, we added our staple 3, onion powder, paprika powder and cumin. Blend until you get a smooth pancake texture (shown in the video).

Prepare a baking sheet with parchment paper and then dollop about a 1/2 a cup of batter and spread slightly until wideness you’d like your patties. Bake for approximately 10 minutes just until golden brown.

Meanwhile, you can slice up whatever vegetables you would like on your sandwich. We kept it simple and used romaine lettuce, sliced tomatoes, red onions, and slice avocados.

To assemble the sandwich, it’s pretty self-explanatory. Be generous with the sauce, add your sauce on each patty, add your vegetables, add more sauce, and add the top layer of your sandwich spread with the delicious dill sauce. Cut in half and enjoy!

Dinner

Roasted Ratatouille Bake with Potato Wedges and Roasted Broccoli

I was inspired by the simple humble dish, Ratatouille and I decided I wanted to make my easy version of this dish. I love the flavors of the roasted tomato and roasted squash together with the addition of Italian seasonings. Here’s how I made it.

Set your oven to 425 Degrees Fahrenheit and get your sheet pans lined with parchment paper.

First I prepped my potato wedges as they need to go in the oven first because they take a little bit longer to cook. I like to chop my organic red potatoes in wedges, and seasoned them with some oil, salt, and oregano – keep it simple, potatoes are delicious on their own! Once that’s ready, into the oven it goes almost 10-15 minutes ahead of the rest of the vegetables.

Onto the Ratatouille bake – Start by prepping some sliced onions, tomatoes, and squash and you’re going to want to layer these three ingredients and season with salt, paprika, onion powder, Italian seasonings and an oil of choice. I used hemp oil and repeat the process until you’ve used up all your vegetables. Once you’re done, you can prepare your broccoli.

I roughly chopped some broccoli, and seasoned it generously with hemp seed oil, salt, and the usual suspects, onion powder, paprika, and cumin.

We are blessed to have a dual oven where you can cook 2 temperatures at once so I had my broccoli and ratatouille baking at about 400 degrees Fahrenheit while the potatoes were cooking at 425 degrees.

After about 45 minutes, everything should come out nicely toasty, roasted and crispy!

And there you have it!

I hope you were inspired by these meals, we keep things very simple around here but the taste of these meals were delicious. We hope you give some of these a try and please let us know what you think by commenting on the video or leaving a comment on our blog!

Our favorite blender

If you are in the market for a new blender, we highly recommend our Blendtec blender which we use for all things such as grinding our wheat, making delicious sauces, smoothies and so much more!

This is the exact model we have and we use it daily!

Blendtec Original Designer Series Blender with 90oz Jar

Here’s the link to grab one yourself: https://amzn.to/3Yb767w

Please note, there are affiliate links in this blog post. If you choose to purchase with our links we will receive a very small commission for our recommendations at no additional cost to you.

Category :

Related Posts

  • How To Make The Best Chickpea Salad

    How To Make The Best Chickpea Salad

    Chickpea Salad Recipe Journey to the sun-soaked shores of the Mediterranean with a delectable and easy-to-make Chickpea Salad recipe. Brimming with protein-rich chickpeas, zesty lemon, juicy tomatoes, fragrant fresh parsley, and a generous drizzle of luxurious olive oil, this salad is a celebration of bold flavors and nourishing ingredients. Not only is it perfect for…

    Read More

  • How To Cook Soup – Cooking Without Recipes or Measurements | Home Cooking 101 (Plant based cooking)

    How To Cook Soup – Cooking Without Recipes or Measurements | Home Cooking 101 (Plant based cooking)

    I’m super excited to launch a new video series: “How to Cook Soup – Home Cooking 101.” This is more than just a cooking show; it’s a journey I’m inviting you on, teaching you to cook from Friend to Friend. My goal is to demystify the kitchen and sprinkle a little fun into the mix,…

    Read More

  • The Ultimate Brownie Battle: Spelt Flour vs. Almond Flour

    The Ultimate Brownie Battle: Spelt Flour vs. Almond Flour

    Welcome to our kitchen showdown, where spelt flour and almond flour step into the ring to battle it out for the title of Best Brownie Base. We didn’t just pick any recipes for this bake-off. Oh no! We went all in – grinding our own spelt flour to make a super special brownie recipe and…

    Read More

  • The Ultimate Plant-Based Sandwich and Wrap Fiesta for Families!

    The Ultimate Plant-Based Sandwich and Wrap Fiesta for Families!

    Hello, fellow plant-based enthusiasts and sandwich lovers! Today, I’m super excited to share with you a delightful journey through the world of sandwiches and wraps that will not only tantalize your taste buds but also bring a smile to your little ones’ faces. Whether you’re a long-time vegan, a new plant-based diet adopter, or simply…

    Read More

  • Tips from an Ex Meat Lover – How To Turn Into a Thriving Vegan

    Tips from an Ex Meat Lover – How To Turn Into a Thriving Vegan

    My Personal Journey from Meat Lover to Vegan Hey there! I’m excited to share a story that’s super close to my heart – my adventure from being a hardcore meat lover to a happy, healthy vegan. My journey started in the vibrant island of Taiwan, a place where food is much more than just fuel…

    Read More

Leave a Reply

Your email address will not be published. Required fields are marked *

Rosa from Hai Path

Popular Posts

Subscribe to Friday Reflections

Get FREE access to my ever-growing plant-based recipe book
+
Every Friday I share tips on eating a whole food plant-based diet, homeschooling, homesteading, and small business

    We won’t send you spam. Unsubscribe at any time.
    Subscribe and follow
    YouTube
    YouTube
    Pinterest
    Pinterest
    fb-share-icon