Eat Plants: Breakfasts and Lunches

Watermelon drink made with watermelon, lemon juice and zest, sea salt, pumpkin seeds, collagen peptides and flax seeds. This was yum!

Green smoothie made with water, flax seeds, pumpkin seeds, sea salt, collagen peptides, kale and frozen pineapple.

Almond Cinnamon rolls made with cassava flour, chia seeds, flax seeds, ceylon cinnamon, and coconut manna. I layered the rolls with my almond and date caramel sauce and almonds toasted in coconut manna, maple syrup, sea salt and vanilla. These are vegan, gluten-free and refined sugar free! I am so happy with this non-yeast dough I have created. I am going to tweak this slightly, but this recipe (and other uses for this dough) will be available soon.

Salad made with arugula, roasted sweet potatoes and chickpeas, pumpkin seeds, avocado dressed with sea salt, lemon juice and hemp seeds and vegan pesto. The greens are dressed in sea salt, extra virgin olive oil and balsamic vinegar.

Chickpea, veggie and turkey bake made with veggies I had on hand: zucchini, sweet potatoes and butternut squash. I seasoned my dish with rosemary, sage, almond butter, soy sauce, mustard, lemon, sea salt and black pepper. I thickened the veggie turkey mixture with an arrowroot slurry and I topped my bake with a thick chickpea pancake. This is a great dish for dinner or lunch.

Chia seed pudding made with chia seeds, almond butter, water, coconut oil, vanilla, sea salt, apples, ceylon cinnamon, lemon juice and zest, apple cider vinegar and maple syrup. I topped the pudding with coconut, seasoned apples and my almond date caramel sauce (recipe coming soon!). I think I should have drizzled the caramel over the top to make for a prettier presentation (next time!). This was so delicious! Apple and cinnamon chia pudding recipe coming soon!

Leave a Reply