Plant-Based Breakfasts and Lunches

Smoothie made with water, banana, frozen pineapple, frozen strawberries, lemon juice, sea salt, extra virgin olive oil, collagen peptides and Your Super energy bomb and forever beautiful.

Smoothie made with water, spinach, pumpkin seeds, sea salt, lemon juice, extra virgin olive oil, frozen pineapple, banana and Your Super super green and muscle power.

Smoothie made with water, pumpkin seeds milk (pumpkin seeds, water, vanilla and sea salt), frozen pineapple, spinach, lemon juice, sea salt, extra virgin olive oil and Your Super super green and muscle power.

Pumpkin and kabocha squash soup with cannellini beans. I served the soup with some socca (an unleavened chickpea pancake), an avocado seasoned with lemon juice and sea salt and pumpkin seeds.

I made a pumpkin and kabocha squash sauce the other night (pumpkin, kabocha squash, coconut oil, onions, garlic, sea salt, chipotle pepper, apple cider vinegar, water and nutritional yeast). I thinned the sauce out with water and simmered it with some cannellini beans to make my soup. I slightly over thinned it, so I thickened it with a potato starch slurry.

Spinach dressed in sea salt, lemon juice and extra virgin olive oil. Salad is topped with roasted sweet potatoes, red peppers, cannellini beans, pumpkin seeds and avocado seasoned with sea salt and lemon juice.

Cornbread (cornmeal, cassava flour, extra virgin olive oil, apple cider vinegar, flax seeds, water, sea salt, nutritional yeast and baking soda) topped with a pesto, avocado and chickpea mash and roasted purple sweet potatoes. To make the mash, I made a parsley and spinach pesto (spinach, parsley, extra virgin olive oil, sea salt, garlic, almond butter, lemon juice, pumpkin seeds and nutritional yeast) and combined it in my blender with an avocado, some chickpeas, lemon juice and sea salt. So yummy!

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