What I eat in a workday, glucose friendly recipes! Showing you my glucose response after all my meals.

I’ve been experimenting with different recipes using @Veri to track my glucose response for 8 months now. I’ve learned so much about what kind of foods my body reacts well to! I wanted to try Veri to check how my body was coping with my daily food choices, especially those that I ate on a regular basis. I learned that meals that I thought my body loved, weren't so great after all. I switched them out for better options, and instantly felt more satisfied and energized after meals.

You can learn so much from just wearing a sensor for a couple of weeks while testing out different recipes. My biggest takeaway is how balancing my meals in terms of protein, fat and carbs can improve my glucose response so much.

If you want to try Veri you can get a 20% discount with my code: VSM-EATMOREPLANTS

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Chia Pudding
Ingredients (1 serving)
Chia pudding:
1 scoop protein powder
3 tbsp chia seeds
1 cup (240ml) plant milk + more if needed

Topping:
0.25 cup (60 ml) Frozen mixed berries
1 tbsp chopped pumpkin seeds + almonds
1 pinch cinnamon
0.5 green apple
1 tbsp nut butter

Instructions:
Start by mixing together chia seeds, protein powder and plant milk.
Stir well and let it sit on the counter to thicken up (10 min).
Meanwhile, prep the toppings.
Add the toppings when the chia pudding is thick like a porridge. If it’s too thick to your liking, just add more plant milk or water.
Heat up your frozen mixed berries. I just pop mine in the microwave for a couple of minutes.
Top with apple, cinnamon, nuts, nut butter and mixed berries.

Crisp breads
Ingredients (18 crisp breads)
1 cup pumpkin seeds
0.5 cup (120ml) sunflower seeds
0.5 cup (120ml) chia seeds
0.5 cup (120ml) gluten-free oats
0.25 cup (60ml) ground flax
0.25 cup (60ml)(sesame seeds
2 cups (480ml) water
1 tsp sea salt

Instructions:
Set your oven to 180C/ 356F. Add all the ingredients to a bowl and stir. Let it sit for 15-20 min or until it thickens up like a chia pudding.
Cover two baking trays with parchment paper.
Spread the mixture out on two baking trays. You want it super thinly spread!
Bake for 40-60 minutes, depending on the oven. Make sure they don’t burn. But you want them super crispy- not soggy.


Green miso curry
Ingredients (2-3 servings)
1 small pumpkin
0.5 broccoli
1 block extra firm tofu

Miso curry:
1 cup (240ml) fresh coriander
4 garlic cloves
1 tbsp fresh ginger
1 can (400 ml) coconut milk
1 tsp cumin
1 tsp chili flakes
2 tbsp soy sauce
2 tbsp miso paste
1 cup (240 ml) uncooked Quinoa
2 cups (480 ml) mushrooms
2 tbsp toasted peanuts or pumpkin seeds

Instructions:
Set your oven to 200/390F.
Cut your pumpkin and tofu into cubes.
Cut your broccoli into smaller pieces.
Add the broccoli, pumpkin and tofu to a baking tray covered with parchment paper.
Drizzle with olive oil, salt and pepper. Bake for 30 minutes or until the pumpkin is tender.
Rinse and cook your quinoa according to package instructions.
Fry the mushrooms until golden.
Assemble your bowls with quinoa, the cooked veggies and tofu, mushrooms and crunchy nuts.
Gently heat up your green curry sauce and pour on top of your bowl. Enjoy!

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