Eat Plants: Breakfasts and Lunches

Below: breakfast cacao shake made with water, cauliflower, banana, zucchini, flax seeds, almonds, collagen peptides, cacao powder, honey, vanilla and sea salt. This was delicious and filling! I topped the shakes with shredded coconut and my homemade chocolate, which consists of cacao paste, cacao butter, maple syrup, vanilla and sea salt.

Below: a breakfast bowl with leftover cacao cauliflower shake, crumbled nut and seed bites, blueberries, cherries, my homemade chocolate and The Coconut Cult vanilla yogurt. The crumbled nut and seed bites were made with pumpkin seeds, flax seeds, almonds, coconut oil, extra virgin olive oil, ceylon cinnamon, honey, vanilla and sea salt.

Below: a breakfast bowl made with crumbled nut and seed bites, blueberries, cherries, bee pollen, lions mane mushroom, The Coconut Cult strawberry yogurt and their plain yogurt that I flavored with honey, sea salt, vanilla, and blue majik.

Below: avocado and pineapple mousse for lunch topped with banana, mint, cacao nibs and shredded coconut. The mousse is made with avocado, frozen pineapple, a handful of greens, sea salt, lemon, almonds and water. This was super delicious and refreshing on a hot day!

Below: a thick socca (chickpea pancake) for lunch. Socca is topped with roasted spaghetti squash that’s tossed with sea salt, black pepper, extra virgin olive oil and coconut aminos, a smashed avocado dressed with lemon juice and sea salt, pumpkin seeds and a balsamic drizzle. This was a quick and tasty meal!

Below: a plantain sandwich for lunch. I puréed plantains with almonds, egg, chickpea flour, extra virgin olive oil, sea salt and chili powder. I cooked the plantain mixture until each side was crispy. I used this as the “bread” part of my sandwich. The sandwich is dressed with a fire roasted tomato ailio I made the other week (and froze in small cubes to use whenever!) and my vegan pesto (this time made with cashew butter, sunflower seeds, swiss chard and kale). The filling is an avocado chickpea mash seasoned with extra virgin olive oil, sea salt and lemon. This sandwich was fantastic!! I only wish I’d made it bigger!!

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