Eat Plants: Breakfasts and Lunches

Below: avocado mousse made with avocado, frozen pineapple, apple, a handful of spinach, lemon, sea salt, flax seeds and collagen peptides. Mousse is topped with shredded coconut, cherries, cacao nibs and lions mane mushroom.

Below: plantain crisp topped with roasted spaghetti squash seasoned with soy sauce and extra virgin olive oil, an avocado and chickpea mash with extra virgin olive oil, salt and lemon and a microgreen salad dressed in sea salt, extra virgin olive oil and balsamic vinegar.

Below: superfood pancakes recipe from Eat Clean Play Dirty! These pancakes are layered with a chia mango cherry compote and lemon cashew creme. Every component of this breakfast was fantastic! This was so delicious!

Below: quinoa bowl made with black beans, onions and vegan pesto. I tossed chard and kale seasoned with sea salt and balsamic vinegar into my quinoa bowl and topped it with pumpkin seeds and an heirloom tomato chopped and seasoned with sea salt. This was super yummy!

Below: granola and yogurt parfait for breakfast layered with granola, peach coconut yogurt, mango and kiwi. The granola is a cinnamon blueberry coconut granola made with almonds, flaxseeds, pumpkin seeds, oats, sunflower seeds and ceylon cinnamon. The yogurt is The Coconut Cult plain yogurt blended with peaches, lemon zest, sea salt and a bit of maple syrup. I dressed the mango and kiwi with a bit of lemon juice and zest and a pinch of sea salt.

Below: kale salad dressed with sea salt, lemon and extra virgin olive oil. Salad includes roasted yellow squash, red potatoes and chickpeas, pumpkin seeds, and avocado seasoned with lemon, salt and hemp seeds.

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