Plant-based breakfasts and lunches

Leftover butternut squash and chickpea roast that’s seasoned with coconut aminos, garlic, almond butter, sea salt, chili and nutritional yeast on top of a socca (unleavened chickpea pancake). I topped the whole thing with an avocado seasoned with sea salt and lemon juice.

Green smoothie made with water, kale, apple, frozen mango, flax seeds, lemon juice, sea salt and Your Super brand energy bomb, skinny protein and super green.

Smoothie made with water, frozen pineapple, lemon juice, banana, sea salt, flax seeds, dragon fruit powder and Your Super brand energy bomb and forever beautiful!

Cacao oat hearts made with oats, maple syrup, coconut butter, chia seeds, pumpkin seeds, vanilla, sea salt and Your Super chocolate lover (which contains cacao and carob).

Breakfast smoothie made with water, frozen pineapple, frozen strawberries, flax seeds, collagen peptides, coconut oil, pink sea salt, apple cider vinegar, dragon fruit powder and Your Super brand energy bomb and forever beautiful. Smoothie tip: fruit and veggie smoothies need a bit of acid to balance the flavors. Lemon juice, lime juice and apple cider vinegar all work well.

Caramelized onion and sweet potato chickpea bake with my vegan pesto. I served it with an avocado seasoned with sea salt, lemon juice and pumpkin seeds.

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