13 February 2022
High Carb Hannah is a YouTuber with over 200,000 subscribers. She has been a vegan since the age of 16 and is an athlete, cyclist, and runner. She also has a second YouTube channel, which she runs with her husband.
Her diet consists of around 80% carbohydrates and 20% fat, with the remaining elements being protein. Her favorite foods are potatoes and ice cream.
She first became interested in veganism when she was 13 years old, after watching videos about factory farming. In order to gain weight quickly so that she could meet cycling requirements for entering university, she started eating potatoes every day.
Switch up your morning oats with these delicious and comforting savory oats. Ready in only 5 minutes!
Calories and Macros:
Makes 1 serving
68g carbs/11g fat/20g protein
1/2 cup rolled oats
1 cup water
2-3 cups mixed veg (bell pepper, onion, mushrooms)
1/2 cup pinto or black beans, rinsed and drained
1/2 small avocado
salsa or hot sauce
1/4 tsp chili powder
1/4 tsp garlic powder
salt to taste
-In a saucepan over medium heat add in your veggies and saute in 1-2 tbsp of water for a minute or so.
- Add in your oats, water, and seasonings. I like to also add in 1/2 cup of cauliflower rice at this point (this is optional) because it really bulks up the oats a lot and makes them really creamy.
- Cook 2-3 minutes over high heat until the oats absorb all the water. Then add the oats to a bowl, top with beans, avocado, salsa or hot sauce. Enjoy!
If you love Indian food this oil free and vegan chana masala is for you! Packed with flavor and healthy ingredients we love having this over rice with a side of steamed kale.
1 yellow onion, minced
1 tbsp ginger root, minced
1 tsp garam masala
1 tsp salt
1 tsp cumin
1 tsp curry powder
3 tbsp tomato paste
2 15oz cans fire roasted diced tomatoes
1 can of chickpeas, rinsed and drained
2-3 cups cauliflower
1 large sweet potato (about 300g), chopped
1/2 lb yellow or red potatoes, chopped
1 cup full fat coconut milk (optional)
2 cups of water
You can make this recipe fat free or add the optional coconut milk for a more authentic flavor.
Here is the nutritional info for both ways:
Nutritional info with coconut milk
40g carbs/8g protein/9g fat
Nutritional info without coconut milk
38g carbs/7g protein/1.5g fat
- In a saucepan over medium heat add in 1-2 tbsp of water your onion, and ginger and sauce until fragrant (about 5 minutes). Add in your the rest of your ingredients and bring to a low boil. Reduce heat to a simmer, cover and cook 20 minutes. Add salt and seasonings to taste. Serve over rice.
- If you are using coconut milk you may only need 1 cup of water instead of 2. If you are making the low fat version use the 2 cups of water.
This single serving apple crisp is super easy to make and great if you have a little sweet tooth after dinner. Try it with banana ice cream on top!
Calories and Macros:
80g carbs/ 9g protein / 1g fat
1 apple chopped very finely
1/4 cup oats
1/4 cup oat flour
2 tbsp brown sugar
1/2 tsp cinnamon (or pumpkin spice)
1/8 tsp salt
1 tbsp plant milk (I use west soy)
Drizzle of maple syrup
- Preheat oven to 400 degrees. In a bowl mix together your oats, oat flour, salt, and 1 tbsp of brown sugar.
- In another bowl add in your chopped apple, cinnamon (or pumpkin spice) and add in 1 tbsp of the dry oat mix and mix together well.
- Add your plant milk into the rest of your dry oat mixture and mix well until there are no more dry spots (you may need a tiny bit more of plant milk). Add this crust mixture into the bottom of a small ramekin baking dish (I used a 10 ounce round ramekin) and press it into the bottom and corners. Add your apple mixture on top and top with a a little more oats. If you are not trying to lose weight you can add some walnuts or pecans on top.
- Bake on the middle rack on 400 for 30 minutes. When its done top with maple syrup or banana ice cream. Enjoy!