10 FOODS I EAT EACH WEEK | healthy vegan grocery staples

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Here are 10 foods I eat each week (and so can you)! I’m walking you through my healthy vegan grocery staples and sharing how I use them to make easy and delicious meals every week!
MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!

ORDER ON AMAZON: https://amzn.to/2liT4lZ
MORE COOKBOOK INFO: https://www.rainbowplantlife.com/blog/vegan-instant-pot-cookbook

*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
Reusable Grocery Bags (option 1): https://amzn.to/2MaqpJv
Reusable Grocery Bags (option 2): https://amzn.to/2MaMibJ

Frying Pan: https://amzn.to/37B98Tc
Food Processor: https://amzn.to/38L8Aub
Le Creuset Dutch Oven: https://amzn.to/3aRN3lm
Instant Pot 6 quart: https://amzn.to/3aQY1aQ
Japanese Knife: http://bit.ly/favorite-knife
Vitamix: https://amzn.to/36xtZFN
Large Cutting Board: https://amzn.to/2RYa0L8
Saucepan: https://amzn.to/36C6RGa
Immersion Blender: https://amzn.to/3aOnbHd
Meal Prep Containers: https://amzn.to/2Ua8YOK

All Other Kitchen Equipment: http://bit.ly/kitchen-equipment-shop
Film & Photography Equipment: http://bit.ly/photo-gear-shop

How to Cook Beans in the Instant Pot: http://bit.ly/cook-IP-beans
Smoothie Tips: http://bit.ly/perfect-smoothies
Jackfruit Sweet Potato Curry: https://www.rainbowplantlife.com/blog/instant-pot-jackfruit-curry
Dessert Recipes: https://www.rainbowplantlife.com/blog?category=Vegan%20Dessert
Pumpkin Tahini Chocolate Chip Muffins https://www.rainbowplantlife.com/blog/vegan-pumpkin-tahini-chocolate-chip-muffins
No-Bake Cookie Dough Bars: https://www.rainbowplantlife.com/blog/no-bake-cookie-dough-bars
Breakfast Cookies: https://www.rainbowplantlife.com/blog/make-ahead-breakfasts-vegan
Oil-Free Tahini Dressing: https://www.rainbowplantlife.com/blog/what-i-eat-in-a-day-as-a-vegan-food-blogger
*16 ounces kale
*1/3 cup nutritional yeast
*Juice from 1 small lemon
*1/2 teaspoon sea salt + more to taste
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (for spicy, optional)

1. Preheat the oven to 350F and line 2 rimmed baking sheets with parchment paper.
2. Remove the thick stems from the kale and tear into large pieces. If you haven’t pre-washed your kale, wash it and dry it thoroughly (this is important).
3. Add the kale leaves to a large bowl and add the rest of the ingredients, using your hands to evenly massage the ingredients into the kale.
4. Spread the kale out on the baking sheets, making sure to not overlap (the kale will get soggy).
5. Bake for 16-20 minutes or until the kale is crunchy and browned in some spots.
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Dianne LC says:

How do you store your leftovers?

julie rowe says:

Such good tips! Thank you!

jenniferenee1506 says:

I need help. I’m type two diabetic and can no long eat meat due to food intolerance. I have no idea what to eat so I don’t spike my blood sugar

Sylvie Prudhomme says:

I just bought your cooking book and this morning I made the tofu scramble for breakfast. I also discovered the Indian Black Salt (which does taste like eggs). Your shopping bag is actually what we have been using in France for years! I have 2 of them and now Longchamp came out with their own version…..

Mayana Branigan says:

I have made so many vegan recipes over the years. Yours are the best. Every recipe works every time. Thank you! you are amazing! my sister and I love your food. Best of luck in all you do : )

RaRaRabbleRouser says:

Great list. I'd add cauliflower. My family loves blackened cauliflower which we use almost as a condiment and "creamy" soups that I make using a cauliflower and roasted garlic with onions and veg stock simmered and puréed as the base ( it has the same mouth feel).

Jeana Allison says:

🌻🥦🌺🌞 Thank you. Your delicious whole foods have made me want to try a month of recipes without meat!

jiliya jili says:

The mean bread dolly load because rayon mathematically attempt unto a striped spinach. shaggy, adjoining shake

Annoying Vegan in a Shortbus❣️ says:

waaaaaaaaaaayyyyyyyyyyyyyy love sweet potatoes more

Holly Feray Coaching says:

I did not know you have a cook book! Tell me more please.

Holly Feray Coaching says:

I prefer Sweet Potatoes. Though Purple Potatoes give sweet potatoes a serious run for the favorite title.

Steven's vāpes says:

in my country sweet potatos are expesive it can be AS MUCH AS 3,5 dollars per killo , so i dont buy them but i agree there are preatty nice

Lisa C. says:

You are awesome!!

Sara Rose says:

Is it just me or can anyone else not stop watching cuz her voice is so soothing? ❤️💯

misssnicole says:

Do you still massage the kale if you’re going to cook it or is that not necessary?

Lynn Winters says:

💕💜💕 100% Love Sweet Potatoes over a whole lot of other foods 💕🤎💕

M B says:

both of those were sweet potatoes. yams have a bark like outside not a 'skin'. taro is an example

E M says:

You're channel and recipes are amazing! Thank you!

Nirmal S says:

Frequent garlic consumption can stimulate your nerves. Reduce it.

Offi says:

Just buy hard avo, let it get squishy and ya know creamy slowly at home

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