Eat Plants: Breakfasts and Lunches

Greens smoothie made with water, apple, frozen blueberries, lettuce, lemon juice, sea salt, pumpkin seeds, flax seeds and collagen peptides.

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Cassava pancake topped with my vegan pesto, a smashed avocado seasoned with sea salt and lemon juice and sunflower seeds.

Greens smoothie made with water, lettuce, collagen peptides, pumpkin seeds, flax seeds, sea salt, lemon juice, apple and a bit of frozen mango.

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My vegan pesto recipe made with parsley, cashew butter, extra virgin olive oil, coconut oil, sunflower seeds, sea salt, garlic, nutritional yeast and lemon juice. I topped my socca (unleavened chickpea pancake) with parsley vegan pesto and roasted butternut squash.

Green smoothie for breakfast made with water, apple, frozen pineapple, sea salt, flax seeds, collagen peptides, lemon juice, arugula and lettuce!

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Parsley pesto fried brown rice with mixed greens (seasoned with sea salt and balsamic vinegar) tossed in. Topped with pumpkin seeds!

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