Eat Plants: Breakfasts and Lunches

Chia seed pudding made with chia seeds, water, orange juice, sea salt, a tiny bit of Activist manuka honey, Your Super energy bomb and forever beautiful, raspberries, blueberries, cherries, banana and pomegranate. I layered the chia pudding with The Coconut Cult yogurt mixed with E3 Live spirulina and topped it with pecans. This was as delicious as it was pretty! Yum!!

Applesauce muffins made with cashew butter, honey, vanilla, lemon juice and zest, apple sauce (made with coconut oil, apples, water, lemon juice and zest, sea salt and cinnamon), oats, flax seeds, coconut flour, arrowroot powder, cinnamon, baking soda and pecans. These are so good!

Smoothie made with water, spinach, flax seeds, sea salt, lemon juice, collagen peptides, strawberries, mango, raspberries, banana and Your Super energy bomb, skinny protein, forever beautiful and super green.

Salad made with mixed greens and red bell peppers tossed with sea salt and my balsamic dressing (extra virgin olive oil, balsamic vinegar, garlic, mustard, sea salt, pepper and a bit of Activist manuka honey). I added some roasted black eyed peas, quinoa and pumpkin seeds to this salad.

Greens tossed with sea salt and my balsamic dressing (balsamic vinegar, extra virgin olive oil, sea salt, black pepper, garlic and a bit of Activist manuka honey). I added red peppers, avocado, white rice and black eyed peas to today’s salad.

Veggie and bean toasted rice served with collard greens (dressed in sea salt, orange juice and extra virgin olive oil) and avocado. Rice dish is made with onions, zucchini, black eyed peas, white rice, sea salt, avocado oil, smoked red pepper flakes, garlic, cilantro and orange juice.

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