What We Ate Today #3 | Vegan Family Meals

Hey! I hope your week is going well! 

I'm working on unplugging from the Internet to focus on living more in the moment.  It's a challenge since I always feel like I'm "missing something" when I unplug, but I know it will improve my productivity and connection with the ones I love. :-)

Anywho, last week I did another video for What We Ate Today. I recorded what we ate for breakfast, lunch, dinner and snack over the course of one day.  I hope you enjoy the video and recipes.

If you try any of these recipes, please let me know what you think. :-)

Also, don't forget to subscribe to my YouTube channel for more recipes and vlogs.  


Breakfast Cookies & Strawberries


*I skipped the ground almond and used all oat flour instead
*I also skipped the chocolate chips

Recipe adapted from Minimalist Baker


French Bread Pizza


*I used Italian bread since my bakery was out of French
*I veganized this recipe by using Daiya vegan cheese and Earth Balance vegan margarine.

Recipe adapted from Divas Can Cook


Avocado, Tomato & Black Bean Dip


Avocado, Tomato & Black Bean Dip

by Brown Vegan & "Clean Eating for Busy Families"


  • 1 teaspoon olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, minced
  • 1 large tomato, chopped small
  • 1 (15 oz) can of black beans, rinsed & drained
  • ¼ cup salsa
  • 1 tbsp lime juice
  • ¼ cup cilantro, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ avocado, diced
  • ¼ cup vegetable broth
  • Bag of tortilla chips


Heat a large skillet on medium heat and cook garlic and onion for 5 minutes with oil. Add tomato and cook for about 5 more minutes. Add in black beans, salsa, lime juice, cilantro, cumin, chili powder, salt and pepper and cook for about 8 minutes, stirring occasionally.

Remove from heat and pour the mixture into a blender (allow it to cool if you don't have a blender with a vent on top). Add in vegetable broth and avocado and blend until smooth. Serve with chips.

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Black Bean Burgers with Mango-Avocado Salsa on Pita


I veganized this recipe from "The Yummy Mummy Kitchen" cookbook

Black Bean Burgers with Mango-Avocado Salsa on Pita

by Brown Vegan

Keywords: bake bread side entree sandwich vegan vegetarian

Ingredients (Makes 6 burgers)

  • 1 medium mango, peeled & diced
  • 1 small shallot, diced
  • Juice of 1 lime
  • 1 avocado, peeled, pitted & diced
  • 1 garlic clove, minced
  • 3/4 cup fresh chopped cilantro
  • 2 (15 oz) cans of black beans, drained and rinsed
  • ¼ cup breadcrumbs
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 1 vegan egg (1 tablespoon ground flax seed & 3 tablespoons of water)
  • 6 pita pockets
  • 6 green leaf lettuce leaves


Mix flaxseed and water in a tiny bowl with a fork. Allow to sit for about 5 minutes.

Preheat oven at 400º

For the burgers, in a medium bowl mash the beans with the back of a fork until all beans are broken and able to stick together, but still chunky. Stir in ½ cup cilantro, breadcrumbs, cumin, oregano, salt and flaxseed mixture. Form into 6 patties and back for 15 minutes, turning over after 10 minutes.

While the burgers are cooking, mix together the ingredients for the salsa.

In a bowl, combine mango, shallot, lime, avocado, garlic & ¼ cup cilantro.

Place lettuce in the pita pocket, then burger and finally top with avocado-mango salsa.

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Check out all the previous "What We Ate Today" posts here