Eats: Breakfasts and Lunches

Birch Benders waffles (check out my recipe) stuffed and topped with an apple, cinnamon, sea salt, lemon juice and zest mixture and honey sweetened coconut cream!

Chia waffles made with Birch Benders paleo pancake mix, Good Mylk almond milk, chia seeds, vanilla, cinnamon, sea salt, freeze dried blueberries, avocado oil, maple syrup and collagen peptides. I stuffed and topped the waffles with cooked apples (apple, lemon juice and zest, water, sea salt) and maple syrup!

Batch three of Kween and Co granola butter apple and chia seed muffins! So yum!! Ingredients: Kween and Co original granola butter, egg, honey, vanilla, chia seeds, almond flour, arrowroot, baking soda, sea salt, walnuts, cinnamon, apple, lemon juice and zest.

Caramelized onion and squash bake using Capello’s lasagna. I served it with vegan pesto rice. This meal used up my leftovers!

Pesto rice, black beans and avocado. This is made with my vegan pesto and is seasoned with sea salt, smoked chili, black pepper and lime juice.

This soup was very inspired by the Miso Soup recipe I made from Plant Academy last week. So yum!!

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