Below: cinnamon coconut blueberry granola topped with blueberries and bananas and served with almond milk.
Below: veggies and salmon with quinoa. I made a sauce out of some veggies I had on hand (onion, mushroom, green pepper and heirloom tomato). I tossed quinoa into my mushroom tomato sauce and I topped the salmon with vegan pesto. This was very yummy!
Below: green breakfast smoothie made with water, kale, arugula, flax seeds, frozen mango, lemon juice, sea salt and pea protein.
Below: delicious salad made with arugula, pumpkin seeds, shredded coconut, roasted butternut squash, coconut turmeric chicken and dressed in extra virgin olive oil and lemon juice.