Eat Plants: Breakfasts and Lunches

Below: a healthy green smoothie for breakfast. Ingredients include 1 1/2 cups water, 1 apple, 1 cup frozen pineapple, 1-3 handfuls of greens (I used spinach arugula and mixed greens), 2 TB pumpkin seeds, 2 TB flax seeds, a pinch of sea salt and 2 scoops collagen peptides (use 2 TB pea protein instead of collagen to make this vegan).

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Below: green smoothie made with 1 1/2 cups of water, 1 apple, 3/4 cup frozen pineapple, 1-3 handfuls of greens, 2 TB of almonds, 2 TB flax seeds, a pinch of sea salt and 2 scoops of collagen peptides (use 2 TB of hemp or pea protein instead of collagen to make this vegan).

Below: plant-based pancakes made with almonds, cassava flour, tiger nut flour, baking powder, baking soda, sea salt, eggs (use a chia or flax egg to make this vegan), extra virgin olive oil, cashew milk, vanilla and maple syrup. These pancakes were delicious and fluffy.

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Below: a simple salad for lunch topped with roasted black beans, pumpkin seeds, avocado dressed with lemon and sea salt and pickled carrots. I used mixed salad greens, seasoned them with sea salt and dressed them with mustard, soy sauce, coconut aminos and extra virgin olive oil.

Below: a brown rice bowl with roasted sweet potatoes, avocado, sunflower seeds, hemp seeds, kale, sea salt, balsamic vinegar, coconut aminos and extra virgin olive oil.

Below: vegan (cheese free) pesto made with extra virgin olive oil, lemon juice, garlic, sea salt, nutritional yeast, cashew butter, arugula and sunflower seeds.

Below: a mung bean bowl with vegan pesto, roasted sweet potatoes, hemp seeds, avocado and mixed greens seasoned with sea salt, lemon juice, coconut aminos, soy sauce and extra virgin olive oil.

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