Eat Plants: Breakfasts and Lunches

Breakfast greens smoothies are a favorite in our house! Serves 2:
1 1/2 cups water, a pinch of pink sea salt, the juice of 1/2 a lemon, 1 apple, 1-3 handfuls of kale (are you a green smoothie novice or pro?), 2 scoops of collagen peptides, 2 TB of flax seeds, 2 TB almonds, 1- 1 1/2 cups (depending on how sweet you want it) of frozen blueberries.
Add all ingredients to a high powered blender and blend until well combined. Add more water, if needed, to achieve desired consistency.

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Green smoothie made with water, nectarine, flax seeds, pumpkin seeds, pink sea salt, collagen peptides, purple kale, green lettuce, parsley, frozen mango and lemon juice.

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Cinnamon Apple Chia Seed Pudding! Made with chia seeds, water, almond butter, almonds, shredded coconut, vanilla beans, ceylon cinnamon, lemon juice and zest, apple cider vinegar, apples, pink sea salt, manuka honey and spiked with lion mane mushroom. Delicious and full of healthful ingredients!

Greens dressed with sea salt, lemon juice and extra virgin olive oil. Salad is topped with pumpkin seeds, roasted spaghetti squash, roasted chickpeas and an avocado dressed with sea salt, lemon juice and hemp seeds.

Gnocchi made with Capello’s almond flour gnocchi (I am super impressed with this brands gluten free pasta. Will be doing a post soon on my love of Capello’s). I coated the gnocchi in my vegan pesto and tossed some chopped red peppers in.

Brown rice bowl made with brown rice and my vegan pesto. I tossed kale, seasoned with sea salt, lemon juice and extra virgin olive oil, into my hot brown rice and topped my bowls with roasted spaghetti squash and potatoes and avocado dressed with sea salt, lemon juice and hemp seeds.

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