Eat Plants: Breakfasts and Lunches

Smoothie made with water, frozen pineapple, banana, lemon juice, sea salt, extra virgin olive oil, dandelion greens and collagen peptides.

Smoothie made with water, frozen raspberries, frozen pineapple, sea salt, lemon juice, collagen peptides and extra virgin olive oil.

Smoothie made with water, banana, frozen pineapple, lemon juice, sea salt, collagen peptides, avocado. So so so delicious (and simple)! Recipe coming soon!

Lots of smoothies as of late, but I have plans for granola and pancakes or waffles next week!

Kale (massaged and dressed in lemon juice, extra virgin olive oil and sea salt) tossed with roasted sweet potatoes, roasted chickpeas and red bell peppers. I served some kabocha squash alongside this kale and sweet potato bowl.

Lettuce dressed in lemon juice, extra virgin olive oil and sea salt. Salad is topped with kabocha squash, sweet potatoes and chickpeas.

Sweet potatoes, black beans and red peppers seasoned with sea salt and black pepper. Served on top of a spinach bed. Spinach is dressed in lemon juice, extra virgin olive oil and sea salt.

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