🌱What I Ate Today as a Vegan | help me setup my spring garden!

In this video I take you along for the day and show you what I ate as a vegan who eats mostly whole food plant based, as well as my spring garden setup!
Breakfast | Chocolate Protein Baked Oats
4 scoops Earth Chimp Chocolate Protein Shake (or other kind)
6 tbsp pb2
4 tbsp flax seed
2 tbsp cocoa powder
2 cups oat flour
1/3 cup applesauce
1 & 2/3 cup soymilk
2 tbsp maple syrup
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1 tbsp ACV
1 tsp vanilla
Sprinkle of chocolate chips on top
Directions:
1. Bake at 350 for 40 minutes, allow to cool on cooling rack for 15 mins
Lunch | Leftover Taco Burrito
Black Beans
Frozen Rice
Homemade Vegan Queso
Pickled Jalapenos
Cherry Tomatoes
Spring Mix
Guacamole
Directions:
1. Rinse and drain your black beans
2. Defrost your rice in microwave
3. Put everything together and wrap it up!
Dinner | Peanut Udon Noodle Stir Fry w/ Steamed Edamame
1/2 Yellow Onion
8-10 Portobello Small Mushrooms
1 Small Bag Frozen Mixed Veggies
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 tsp Mushroom Umami Seasoning
2 tbsp Sriracha
2 tbsp Maple Syrup
1 tbsp Miso Paste
3 tbsp PB2 Pure
1/2 Lemon Juiced
1/2 Cup Water
Frozen Udon Noodles
Directions:
1. Thaw out your frozen edamame in a bowl with a little bit of water
2. Bring a pot of water to a boil for your Udon noodles
3. Thinly slice the onion and mushrooms, saute over medium heat with a little water as needed
4. Add in the mushrooms seasoning, garlic and onion powder, stir for 1 minute
5. Deglaze the pan with the frozen mixed veggies, cook until veggies are done
6. Add your Udon noodles to the boiling water and cook according to the package
7. Add the remaining ingredients to the veggie stir fry and stir until well mixed
8. Drain your noodles and add to the veggies, mix together until the noodles are fully coated
9. Top the steamed edamame with salt (or soy sauce) and some sesame seeds
10. Top your noodle stir fry with sesame seeds and sriracha and enjoy!
5. Add the remaining