Eat Plants: Breakfasts and Lunches

Banana and cacao shake made with almond milk (almonds, water, vanilla and sea salt), frozen banana, vanilla beans, sea salt, collagen peptides, flax seeds, shredded coconut and Your Super chocolate lover.

Orange, cinnamon and banana granola made with oats, pumpkin seeds, almonds, sea salt, ceylon cinnamon, vanilla beans, orange juice and zest, freeze dried banana, extra virgin olive oil and Savannah Bee orange blossom honey.

Green smoothie made with water, banana, frozen pineapple, kale, sea salt, collagen peptides, flax seeds, extra virgin olive oil, lemon juice and Your Super super green and skinny protein.

Vegan pesto and chicken quesadilla made using cassava tortillas. Vegan pesto is made with kale, parsley, cashew butter, sunflower seeds, extra virgin olive oil, sea salt, lemon juice, nutritional yeast and garlic.

Lettuce is seasoned with sea salt, lemon juice and extra virgin olive oil. Salad is topped with red bell peppers, avocado seasoned with sea salt and lemon juice and wild salmon. I wanted to put some roasted purple sweet potatoes on the salad, but I ran out of time.

Kale and lettuce seasoned with sea salt, extra virgin olive oil and lemon juice. Salad is topped with roasted kobocha squash, red bell peppers, avocado seasoned with sea salt and lemon juice and leftover wild salmon.

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