Eat Plants: Breakfasts and Lunches

Green smoothie made with water, kale, apple, lemon juice, sea salt, collagen peptides, flax seeds and pumpkin seeds. Yum!

Green rice bowl is made with brown rice that I added my vegan pesto (made with kale, cashew butter and sunflower seeds) and roasted sweet potatoes to. I served this with an avocado dressed with sea salt, lemon juice and hemp seeds.

Cacao, oat and seed bites served with The Coconut Cult yogurt and topped with coconut, cacao nibs and plums.

Brown rice bowl made with rice, roasted zucchini, sweet potatoes and black beans. I tossed kale, seasoned with lemon juice, sea salt and extra virgin olive oil, into my hot rice bowl and topped it with pumpkin seeds and an avocado seasoned with sea salt lemon juice and hemp seeds.

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Yogurt, banana and cacao bites layered parfait. I used The Coconut Cult yogurt mixed with blue majik, vanilla, sea salt and a bit of honey for the blue layer. I mixed The Coconut Cult yogurt with matcha, sea salt, vanilla and a bit of honey for the green layer. The cacao, oat and seeds bites are made with flax seeds, sunflower seeds, pumpkin seeds, oats, almond butter, coconut manna, extra virgin olive oil, cacao powder, maple syrup, vanilla and sea salt. Recipe coming soon!

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Chickpea and cassava tortillas filled with goat cheese, vegan pesto, an avocado seasoned with sea salt and lemon juice and greens tossed with sea salt, extra virgin olive oil and balsamic vinegar. I cooked the quesadillas in extra virgin olive oil.

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