Have you ever eaten a plant based Mukbang breakfast?  While my mukbang was rather small – not the traditional Korean definition of eating large quantities of food in front of viewers – I did, however, interact with the camera for my YouTube video on making my tomato hummus toast and all things happening in week 2 of my whole foods plant based way of eating.

Plant Based Mukbang Breakfast

Years ago I would eat this very simple breakfast of toast with cream cheese slatherd on top and sliced tomato laid over the cream cheese.  My mouth just waters thinking about it.  Since I'm eating plant based now, I thought, “Why not use hummus instead of cream cheese?” – and so tomato hummus toast was born.

Somehow my explaining how to make tomato hummus toast morphed into just a simple discussion, not only on the plant based breakfast itself, but also a recap of the week – as I eat my breakfast.  I've seen mukbangs before and am somehow intrigued by the notion of watching people eat – but only when the topic is something I enjoy.

If you want to see more plant based mukbangs – let me know in the comments below or in the video comments.  I kind of had fun with this and can show you more of what I eat throughout the week.

I hope you enjoy my vegan, plant based mukbang breakfast and how I've still lost weight any carbs this week.


Tomato Hummus Toast
Prep time
Cook time
Total time
This is a very simple breakfast to make when you're in a hurry. You can either make your own hummus or buy an whole food organic brand.
Recipe type: Plant Based, Vegan
Serves: 1 serving
  • 2 slices of whole food organic bread, toasted
  • 4 slices of organic whole tomato
  • 4 tablespoons Hummus (whole food organic or homemade of your choice)
  1. Toast your bread until golden brown.
  2. Cut the tomato into thin, round slices.
  3. Spoon the hummus onto each slice of toast. You can use more or less depending on your liking.
  4. Place 2 tomato slices on each piece of toast.


Crazy Changes to My Body in Two Weeks

I'm really enjoying this incredible way of eating.  For years now I've drifted towards eating more and more plants rather than meat.  When I had a food sensitivity test many years ago, it noted that I am highly sensitive to eggs and dairy.  Consequently, it was then that I began changing my diet and testing how my body reacts to foods.

Literally, after only two weeks of eating whole food plant based, my body is experiencing some incredible changes.

My joints feel loose and not stiff.

I have so much more energy and I'm not as tired anymore.

My mind is more alert and I appear to be thinking more clearly.

Increased Energy and Alert

I'm just so surprised at how quickly I'm feeling better which is a great testament to how you can heal your body with proper food and nutrition. I'm just so happy that after all the diets and mental anguish related to serial dieting – that I'm finally free of the self sabatoging, judgement, and shame.

For me, this is a lifestyle – it's not a diet.  I no longer believe in diets and the confusing information out there that lead us all to confusion on how we should or shouldn't eat.

Breathing Increases Metabolism

One of the beautiful messages I learned while getting my certification as an eating psychology coach – was that simply taking the time to breathe more increases the oxygen in our blood, increases metabolism, and reduces stress.

Simply – it causes you to slow down and really think about what your eating.  When we eat, even with low level constant stress, our bodies can still gain weight even if you're eating healthy food.  Have you ever gone on vacation and ate whatever you wanted only to come home thinking you must have gain at least 5 pounds, yet you lost weight?

Breathe to reduce stress

It's called the relaxation response.  Your body relaxes on vacation.  You're enjoying life and taking the time to slow down, breathe more, and destress.

So next time you eat, take some deep breaths before you begin and maybe a few during.

What I Eat When I'm Hungry Between Meals

In order to make sure that I'm not left completely hungry between meals – or if work gets so busy that I can't run downstairs to grab something – I make a fruit and vegetable bowl in the morning to sit on my desk all day.

It usually consists of blueberries, a banana or apple, grap tomatoes, maybe an orange, some sliced cucumber and hummus, dried figs, and raw almonds.

Through out the day I can snack on this gorgeous bowl of color and still feel full.  Now compare that color to baked piece of chicken and tell me this isn't prettier.  Yum!

Result of Eating Whole Food Plant Based After Two Weeks

Even though I'm insanely busy with work, staying dialed into a plan and working that plan is creating a successful result again this week.  I'm experiencing more fullness which is probably attributable to adding more carbs – like potatoes and rice.  Imagine that – potatoes and rice and still losing weight.  That will be another blog post sometime.

This week I've lost 3 more lbs for a total of 8 lbs.  I know losing this amount of weight this quickly won't be the norm.  I presume it will begin to level off at some point to a more slower, consistent loss each week.

Week 2 Plant Based Weight Loss

Let me know in the comments how you liked my vegan, plant based mukbang and anything you all might have questions on so I can continue to add more to the videos each week.

My Meals this Week:

I've been making many of my meals, like rice, potatoes, bean chili, mushroom gravy, etc in my Instant Pot which I highly suggest.  It creates delish meals in fraction of the time and under pressure giving it more flavor.  This will replace your rice cooker, your pressure cooker, and your crock pot.

  • Instant Pot Vegan Mashed Potatoes:  MakeRealFood.com
  • Instant Pot Vegan Mushroom Gravy:  KlunkersKitchen.com
  • Spicy Peanut Tofu Bowl with Rice:  VanillaandBean.com
  • Chocolate Cherry Green Smoothies using my VitaMix Blender
  • Tomato Hummus Toast (recipe above)
  • Bean Chili and Rice using the Instant Pot.  I literally just threw in beans, canned tomatoes, onion, and spices for the chili and then served it over rice that I also cooked in the Instant Pot.
  • Fruit/Veggie Bowl with tomatoes, blueberries, banana/apple, dried figs, carrots, almonds.
  • Raw fruit and veggies

Equipment Used to Film this Video:

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