Eat Plants: Breakfasts and Lunches

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

Below: a granola bowl for breakfast this morning with chlorella, pineapple, lime and cashew milk. Bowl is topped with banana, peach, lions mane mushroom and bee pollen.

Below: a light smoothie with water, apple, frozen mango, spinach, kale and sea salt. For breakfast, I served this alongside an avocado dressed with lemon juice, sea salt and hemp seeds.

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Below: salad for lunch with mixed greens and micro greens tossed with sea salt, balsamic vinegar, extra virgin olive oil and coconut oil. This salad is topped with sunflower seeds, pickled cucumbers, pickled carrots, carrots roasted in extra virgin olive oil with sea salt, chili powder, turmeric and black pepper, and an avocado seasoned with sea salt, lime juice and hemp seeds.

Below: a quick savory pancake to top with my avocado smash for lunch. This was super yummy! Pancake is made with almonds, cassava flour, tiger nut flour, baking soda, baking powder, nutritional yeast, sea salt, black pepper, almond milk, extra virgin olive oil and eggs (you could use a chia or flax egg to make this vegan). Pancake is topped with smashed avocado seasoned with sea salt, lime juice and soy sauce, pumpkin seeds and homemade pickled carrots.

Below: a socca (an unleavened chickpea pancake) topped with vegan pesto a micro green salad tossed with extra virgin olive oil, coconut aminos and sea salt, avocado dressed with sea salt, lime and hemp seeds, and pumpkin seeds.

 

 

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