What I Eat In A Day

It’s no secret that I love food, and especially love sharing what I eat in a day on my YouTube channel Amanda Ducks. In today’s blog post, I’ll be sharing some easy recipes from my latest what I eat in a day video :)

Breakfast: Easy Buttermilk Pancakes

Ingredients:
- 1 cup plain flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp caster sugar
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp vegan butter (to grease pan)
To serve:
- lemon
- strawberries
- maple syrup
- vegan butter

Method:
1. Combine soy milk and apple cider vinegar in a small glass/bowl. Set aside.
2. Sieve flour, baking powder and salt into a large mixing bowl. Add sugar, whisk to combine before adding milk mixture and vanilla extract. Whisk well to combine.
3. Place a frying pan over medium heat on the stove, add vegan butter and melt to grease. Use a 1/3 cup to measure out and spoon the batter into the frying pan. Cook the pancakes on both sides until golden.
4. Serve pancakes warm with desired toppings.

Toasted Rice & Bean Burrito:

Ingredients:
Rice & bean mix:
- 1 cup brown rice, cooked
- 300g canned black beans, rinsed and drained
- 300g canned corn, rinsed and drained
- 30g taco seasoning
- 1 tbsp olive oil
Cashew cream:
- 1 cup cashews, soaked in boiling water for 1 hour
- 1/2 cup nutritional yeast
- 1 tsp dijon mustard
- juice of 1 lemon
- 1/4 tsp salt
- pinch of black pepper
- water (I recommend starting with less and adding until it’s at the consistency you would like)
Fresh salsa:
- 6 cherry tomatoes, cut finely
- 1 tsp coriander leaves, chopped
- 1 tsp coriander root, chopped
- 1/2 lime, juiced
Burrito:
- 2 tortillas
- 1 tbsp olive oil
- coriander and lime to serve

Method:
1. Prepare your vegetables, rice, beans and cashews as per ingredients list. Preheat the oven to 180°C fan-forced.
2. In a large frying pan over medium heat, drizzle olive oil and add corn. Char corn for 10 minutes before adding beans, rice and taco seasoning and frying for a further 10 minutes.
3. In a small bowl, toss together coriander, lime and cherry tomatoes and set aside.
4. Wrap rice and bean mix into tortillas, placing on a baking tray, drizzling with olive oil and baking in the oven for 10 minutes.
5. Whilst burritos are baking, make cashew cream by combining cashews, nutritional yeast, salt, pepper, dijon mustard, lemon and water in a high powered blender until smooth.
6. Remove the burritos from the oven, topping with fresh salsa, cashew cream, lime and fresh coriander.


I hope you enjoy these recipes!

Love,
Ducky x

Almond Butter Protein Balls
this recipe was inspired by @jessy.wallace

Ingredients:
- 2 cups almond meal
- 1/2 cup vanilla protein powder
- pinch of pink salt
- 3/4 cup almond butter
- 1/4 cup maple syrup
- 80g vegan chocolate (i used hazelnut m*lk by pico)

Method:
1. In a mixing bowl, combine almond meal, protein powder, salt, almond butter and maple syrup until they resemble a cookie dough texture.
2. Melt chocolate over the heat or in a microwave
3. Roll dough into balls, before dipping and coating them in the melted chocolate
4. Place in the fridge on some baking paper and leave to set for 20-50 minutes
5. Enjoy!

Easy Baked Tempeh:
For your sandwiches, salads or as a snack!

Ingredients:
- 100g soy tempeh
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp nutritional yeast

Method:
1. Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper. Cut the tempeh into thin pieces.
2. Add tempeh, oil, soy sauce and nutritional yeast to a container. Place the lid on and shake well to combine.
3. Place the tempeh on the baking tray and bake for 15-20 minutes or until crispy.