Check out my latest what I eat in a day video for a life update, and come along with me to see what I did that day. The Red Lentil Quinoa Chili recipe from the video is below.
Breakfast
![Quart sized mason jar filled with a smoothie next to a bowl of teff porridge topped with ground flaxseed](https://i0.wp.com/showmemovegan.com/wp-content/uploads/2024/06/breakfast.jpg?resize=450%2C488&ssl=1)
For breakfast I had some leftover Peach Pie Teff porridge from my recent gluten-free porridge video.
Along with that I had this cabbage smoothie.
Red Cabbage Smoothie
Ingredients
- 9 ounces red cabbage
- 3 ounces frozen apple chunks
- 4 ounces frozen dark sweet cherries
- ½-inch chunk of fresh ginger
- 1 cup soymilk
- 1 cup water
Directions
- Add all ingredients in the order listed to a high powered blender.
- Secure the lid and blend until smooth.
Lunch
![Large bowl with chili next to a roasted purple sweet potato cut in half, and a plastic container with a salad](https://i0.wp.com/showmemovegan.com/wp-content/uploads/2024/06/lunch.jpg?resize=450%2C349&ssl=1)
Lunch was a quick Instant Pot Red Lentil Quinoa Chili that I made up on the spot using freezer and pantry ingredients. I ate that with a roasted purple sweet potato and salad.
Red Lentil Quinoa Chili
4
servings5
minutes30
minutesIngredients
1 cup red lentils, rinsed
½ cup tri-colored quinoa, rinsed
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon dried parsley
2 teaspoon sun-dried tomato powder
½ teaspoon granulated onion
½ teaspoon granulated garlic
¼ teaspoon cinnamon
1 cup chopped red onion
1 cup frozen corn
5 cups water
28 ounce can crushed tomatoes
Optional: Salt-substitute or salt to taste
Optional: Date sugar as needed to counter the acidity of the tomatoes
Directions
- Add all the ingredients except the tomatoes to a 6 quart Instant Pot, stir to combine.
- Gently pour in the tomatoes and add a splash of water to the can to rinse it out and pour that into the pot as well, but do not stir.
- Secure the lid, set to “sealing,” then cook at high pressure for 4 minutes. Allow the Instant Pot to do a natural release.
- Serve with a sweet potato, and greens. Store leftovers in an airtight container in the fridge for up to 4 days. Or freeze for later use.
Dinner
![Bowl of rice and stir fry, bowl of salad, and a plate with blueberry pie](https://i0.wp.com/showmemovegan.com/wp-content/uploads/2024/06/dinner.jpg?resize=450%2C208&ssl=1)
For dinner I joined my parents and we had my Sweet and Sour Chickpeas with this Blueberry Pie from the Whole Food Plant-Based Cooking Show.