Eats: Breakfasts and Lunches

Smoothie made with water, kale, banana, frozen tropical fruit, flax seeds, macadamia nuts, sea salt, lemon juice and collagen peptides.

Smoothie made with water, kale, banana, frozen mango, sea salt, lemon, flax seeds, Brazil nuts and collagen.

Zucchini bread and scrambled eggs. Zucchini bread made with almond flour, arrowroot, cassava, baking soda, baking powder, sea salt, cinnamon, eggs, coconut palm sugar, avocado oil, zucchini and almonds. So yum!

Spinach tossed with sea salt, tahini, maple syrup, Brightland chili olive oil, lime juice and soy sauce. Greens topped with rice and roasted beans!

Corn, grated zucchini and small sweet peppers in avocado oil with sea salt and pepper. Then I topped it with a tempura pancake (white rice flour, sea salt, pepper, baking soda, eggs, tiny bit of honey, avo oil and club soda) and baked in a 400 degree oven. 

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