Eat Plants: Breakfasts and Lunches

Below: cinnamon coconut blueberry granola topped with blueberries and bananas and served with almond milk.

Below: socca topped with vegan pesto, roasted yams and a micro green salad tossed with lemon juice, sea salt and extra virgin olive oil.

Below: Cacao meal shake made with Sakara‘s metabolism powder. Ingredients include water, flax seeds, cacao powder, banana, frozen mango, pea protein, Sakara’s Metabolism Powder, sea salt and vanilla.

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.

 

 

Leave a Reply