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▼watch in 1080 HD pls so it’s less potato-y▼
** I hope you guys like this video! I’ve never done a sponsored video before, and have held back on many opportunities but I love Thrive so much that it was a perfect fit 🙂 I hope you guys try it out and let me know what you get if you do! (cough CHOCOLATE CHIPS).
Even though it’s sponsored, I tried to make a video that would be useful for people who want to incorporate more plant based meals but want higher protein options. It’s a video I would make sponsored or not spons.
Also, I know the word cutting/fat loss usually = low carb, low fat, ultra high protein for many people (how I used to think as well). When I want to cut fat, I try to pack a lot of nutrients into a meal, because that is what keeps me satisfied and full longer! I just eat smaller portions of everything, I don’t cut out an entire macronutrient or food group.**
▼All Recipes are for 5 servings. You can search these exact recipe names in myfitnesspal if you want to track them!▼
▼SJ Oatmeal Cups▼
2 Banana’s mashed (or do 1 banana + 1/2 cup applesauce, depends how banana-y you want it!)
1/2 cup almond milk + 1 scoop vegan vanilla protein powder whisked together
1 flax/chia egg (1 tablespoon grounded flax seed + 3 tablespoons water, let sit until gel)
1.5 cups rolled oats (or you can do 1 cup rolled, 1/2 cup steel cut)
1 teaspoon baking powder
1/4 cup hemp seeds
2 tablespoons powdered peanut butter (optional, but adds more protein)
*also add in any combo of nuts, dried fruit, seed that you want*
Mix wet & dry separately and then combine. Bake at 350 for 15-20 minutes until firm in the middle.
BTW, I like my oatmeal cups on the “drier” side. After all the batter is mixed, feel free to add more milk!
Wrap each cup individually, refrigerate the first 2 days and freeze the rest!
I serve mine with a little bit of maple syrup + peanut butter heated in the microwave. You can also add more milk to thin it out and make consistency more of traditional oatmeal!
Macros for base oatmeal cup, no powdered PB or PB topping:
Macros including powdered PB and 1 T PB topping:
14F/35C/17P (8 fiber)
Macros without powdered PB and 1 T PB topping:
▼SJ Lentil Bean Soup▼
Garlic, Onions, Zucchini, Squash (whatever veggies you want to use)
Sauté in a little bit of olive oil
1 can diced tomatoes
about 1/2 can Cannelloni Beans
Season with salt + pepper and simmer for a few minutes
~1/2 cup veggie stock
1 cup green lentils
1 box Tolerant red lentil pasta
Cook for 8-10 minutes until al dente
Throw in some spinach/kale and fresh basil and just stir until wilted
Macros per serving: 1.4F/54.9C/20.8P (15 fiber)
▼SJ Marinated Tofu▼
1/2 cup liquid aminos
2 tablespoons toasted sesame seed oil
1 tablespoon chili garlic paste or Sriracha
2 tablespoons agave or pineapple juice
Grated ginger or ginger paste
Grate garlic or garlic paste/powder
Salt n peppa
-Pressed tofu (for 5 days worth I would recommend using at least 2 blocks)
-Veggies (up to you!! try to get seasonal ones that will roast/grill well).
**Depending on how much veggies you use, you may need to make more marinade. I would suggest just adding more aminos and agave/pineapple juice + seasonings. Sesame oil is pretty strong so I wouldn’t go higher than 2 T. Adding more chili garlic paste/Sriracha is up to your spice preference.
Marinate together for at least 4 hours.
To roast: put on lightly greased baking sheet (no aluminum or parchment for maximum crisp)
425 for 15-20 minutes (keep an eye on it, each oven varies).
To grill: place in a grill basket, grill around 400 for 15-20 minutes.
Macros for tofu + marinade (this is including the exact measurements for the marinade, but I doubt the marinade will get completely soaked up so it’s a rough estimate):
12F/12C/17P per serving
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FTC: this video is sponsored by Thrive Market
boobs were sponsored by aerie strapless push up bra in 3 sizes too small