Eat Plants:Breakfasts and Lunches

Below: I made nut and seed bites (recipe coming soon) with pumpkin seeds, ceylon cinnamon, flax seeds, almonds, sunflower seeds, almond butter, coconut oil, extra virgin olive oil, vanilla, honey and sea salt.  I served the cinnamon nut and seed bites in a breakfast bowl with blue majik almond milk and topped it with peaches, bee pollen and lions mane mushroom.

Below: I made a large granola, nut and seed bite, yogurt and blue cashew milk parfait to share! I used The Coconut Cult Yogurt (plain and vanilla) and my blue cashew milk along with raspberries, cherries and banana.

Below: is a cinnamon nut and seed blue yogurt parfait! This was so delicious!! I made blue yogurt by adding blue majik, vanilla beans, sea salt and a bit of honey to The Coconut Cult yogurt. I topped the blue yogurt with crumbled cinnamon nut and seed bite, raspberries, cherries and nectarine. I topped that with purple yogurt made by adding açaí powder, chopped cherries, blue majik, vanilla, sea salt and honey to The Coconut Cult yogurt. I topped that with more crumbled nut and seed and fruit. This was as tasty as it was beautiful!

Below: a lunch smoothie made with water, apple, peach, mango, kale, sea salt, flax seeds, pumpkin seeds, blue majik and collagen peptides.

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Below: greens and broccoli microgreen salad tossed with sea salt, balsamic vinegar and extra virgin olive oil. Salad is topped with roasted sweet potatoes, pumpkin seeds, pickled carrots and a savory cassava and tiger nut pancake. The pancake is made with cassava flour, tiger nut flour, soy sauce, sea salt, eggs, water, olive oil and nutritional yeast.

Below: a thick socca (chickpea pancake) topped with vegan pesto, pumpkin seeds, heirloom tomato, a small micro green salad dressed with sea salt, balsamic and extra virgin olive oil and a couple of eggs. To make this vegan, substitute roasted chickpeas for the eggs.

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