Eat Plants: Breakfasts and Lunches

Smoothie made with water, kale, frozen pineapple, sea salt, lemon juice, extra virgin olive oil, collagen peptides and Your Super super green and muscle power.

Butternut squash soup made with roasted butternut squash, water, sea salt, smoked red pepper flakes, nutritional yeast, kelp, lemon juice, cashews, extra virgin olive oil and sauteed onions and garlic. I topped the soup with some leftover crumbled and toasted cornbread (corneal, cassava flour, sea salt, almonds milk, eggs, nutritional yeast, apple cider vinegar and baking soda) and The Coconut Cult yogurt.

I made a vanilla and cinnamon chickpea pancake bake (chickpea flour, egg, cauliflower, cinnamon, maple syrup, banana, Your Super muscle power, sea salt, vanilla, apple cider vinegar and almond milk) and topped it with a cacao hazelnut spread (hazelnuts, coconut oil, sea salt, vanilla, maple syrup and cacao) and a strawberry puree (strawberries, lemon juice and zest, water and sea salt). Yum!

Mushroom garlic and red bell pepper chickpea bake with beef. I browned seasoned ground beef in some rosemary infused extra virgin olive oil. I sautéed mushrooms and peppers in extra virgin olive oil with salt and pepper. I combined the beef and veggies with some almond butter, coconut aminos, soy sauce, chili powder, garlic and mustard and brought the mixture to a simmer. I topped the veggie and beef mixture with a chickpea topping (chickpea flour, sea salt, apple cider vinegar, extra virgin olive oil and water) and baked it. So yum!

Oatmeal made with sprouted oats, water, almond milk (almonds, water, vanilla and sea salt), frozen strawberries, frozen wild blueberries, pumpkin seeds, sea salt, banana, lemon juice and zest and Your Super forever beautiful. Oatmeal is topped with banana and pumpkin seeds.

Leftover mushroom and bell pepper chickpea bake with ground beef. I served the bake alongside spinach dressed in lemon juice, extra virgin olive oil and sea salt and an avocado seasoned with lemon juice and sea salt.

 

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