Eat Plants: Breakfasts and Lunches

Smoothie made with water, apple, mango, nectarine, raspberries, avocado, lemon juice, arugula, collagen peptides and Your Super energy bomb, muscle power, vitamin c and moon balance.

Applesauce muffins made with cashew butter, honey, egg, milk (I used almond milk), lemon juice and zest, vanilla, applesauce (apples, coconut oil, lemon juice and zest, honey, vanilla and sea salt), arrowroot powder, coconut flour, ground flaxseeds, oats, baking soda, sea salt, cinnamon and walnuts.

Blueberry Pie Granola (recipe coming soon) made with oats, flax seeds, pumpkin seeds, sea salt, blueberries, lemon juice and zest, Activist manuka honey, coconut oil, vanilla, cinnamon and freeze dried blueberries. I served the granola with freeze dried bananas and The Coconut Cult strawberry immunity potion.

Massaged kale and pumpkin seeds dressed in sea salt, The Coconut Cult immunity potion, lemon juice and extra virgin olive oil. I topped the greens with a rice and bean patty (rice, chickpeas, sea salt, egg, chickpea flour and smoked chili).

Spinach, pumpkin seeds and massaged kale dressed in sea salt, lemon juice and extra virgin olive oil. I made some avocado toast on Simple Mills artisan loaf (I love love their artisan loaf. You add water, eggs, apple cider vinegar and oil to the boxed dry ingredients and it is so delicious! I added some sea salt, smoked chili and garlic, as well.) I also made a little superfood juice with fresh squeezed lemon and grapefruit juice. I added club soda and Your Super moon balance and vitamin c.

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Chicken and veggie soup for lunch! I roasted potatoes and sweet potatoes. I added Bonafide Provisions chicken and vegetable soup to the potatoes and seasoned it up with some sea salt, black pepper and lime juice. I topped the soup with a bit of cilantro.

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