Eat Plants: Breakfasts and Lunches

Waffles for breakfast!! Made some Birch Benders paleo waffles this morning. I love their paleo pancake mixes. They are made with cassava flour, almond flour and coconut flour and are absolutely delicious! I added some almond milk, 1 TB maple syrup and 1 TB of coconut oil to today’s batch. I topped the waffles with mangoes, nectarines and The Coconut Cult chocolate immunity potion. These were fantastic!

Smoothie made with water, frozen strawberries, kale, banana, mango, cashews, lemon juice, collagen peptides and Your Super energy bomb, muscle power, vitamin c and moon balance.

Smoothie bowl topped with granola. Smoothie is made with water, banana, frozen raspberries, avocado, sea salt, lemon juice, collagen peptides and Your Super energy bomb, muscle power, vitamin c and moon balance. Granola is a new recipe I’m working on: blueberry pie granola (recipe coming soon).

Mixed greens, spinach and kale micro greens dressed in sea salt, extra virgin olive oil, lemon juice and balsamic vinegar. I served the greens with quinoa and red beans.

Leftovers, an avocado and a broccoli and kale micro green salad. Greens are dressed in sea salt, lime juice and extra virgin olive oil (with some pumpkin seeds added for crunch). I served the greens with leftover wild rice pesto pasta, pepper roasted chickpeas and shrimp and veggies in a spicy tomato sauce.

Lettuce dressed in sea salt, lime juice and extra virgin olive oil. Salad is topped with avocado, leftover veggie rice (onions, garlic, zucchini and rice), mushrooms and pepper roasted chickpeas.

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