Eat Plants: Breakfasts and Lunches

Smoothie made with water, banana, frozen pineapple, flax seeds, collagen peptides, lemon juice, sea salt and Your Super energy bomb and forever beautiful.

Pineapple banana and superfood smoothie: Blend 1 1/2 cups of water, 1 banana, 1 1/2 cups of frozen pineapple, a pinch of sea salt, the juice of half a lemon, 2 TB of flax seeds, 2 scoops of collagen peptides, 2 TB coconut oil, 2 tsp each of Your Super energy bomb and forever beautiful. Yummy!!

Cinnamon, flax, oat and cassava pancakes made with brown flax seeds, water, oats, cassava flour, cinnamon, baking powder, baking soda, sea salt, extra virgin olive oil, maple syrup and vanilla. I topped the pancakes with a mixture of apples, cinnamon, lemon juice, sea salt, maple syrup, almond milk and The Coconut Cult vanilla toffee yogurt. Yummy!!

Socca (an unleavened chickpea pancake) topped with parsley vegan pesto, vegan tomato aioli, an avocado seasoned with sea salt and lemon juice, almonds and pumpkin seeds.

Salad coated in cranberry dressing (made with cranberry chia seed jam, extra virgin olive oil and apple cider vinegar) and topped with roasted purple sweet potatoes, pecans and freeze dried blueberries.

Simple salad: lettuce is seasoned with sea salt and dressed in extra virgin olive oil and balsamic vinegar. Salad is topped with pumpkin seeds, avocado seasoned with sea salt and lemon juice, freeze dried blueberries and roasted sweet potatoes.

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