Eat Plants: Breakfasts and Lunches

Granola parfait made with my Cinnamon and Orange Granola, blue coconut yogurt, wild blueberries, freeze dried bananas and bee pollen. Blue yogurt is made by stirring E3 Live spirulina into The Coconut Cult yogurt. Bee pollen is from Savannah Bee Company and the freeze dried bananas are from Natierra Superfoods. This was fantastic!!

Cherry and Pineapple Superfood smoothie made with water, frozen pineapple, frozen cherries, banana, lemon juice, sea salt, extra virgin olive oil, collagen peptides, dragon fruit powder and Your Super energy bomb and forever beautiful.

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

Turmeric coconut wrap stuffed with roasted purple sweet potato, lettuce and avocado dressed in lemon juice and sea salt, cannellini beans and a tahini sauce (sesame seeds, extra virgin olive oil, soy sauce, coconut aminos, garlic, sea salt, mustard, lemon juice, smoked chili, Savannah Bee Company honey and water).

Roasted kombucha squash stuffed with lettuce (dressed in sea salt, apple cider vinegar and extra virgin olive oil), kale (massaged with sea salt and apple cider vinegar), tofu (cooked in extra virgin olive oil with smoked chili and sea salt) and sunflower seeds (toasted in extra virgin olive oil with smoked chili). I served it with an avocado seasoned with sea salt and apple cider vinegar.

Bowls are made with red butter lettuce seasoned with sea salt, red peppers, roasted spaghetti squash, mushrooms roasted in extra virgin olive oil with sea salt and roasted chili powder, tofu cooked in extra virgin olive oil with sea salt and smoked chili flakes.
Bowl is topped with sesame sauce: soy sauce, coconut aminos, garlic, mustard, extra virgin olive oil, sesame seeds, lemon juice and water.

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