Eats: Breakfasts, Lunch and Snack

Simple Mills pancake mix (with added vanilla and avocado oil) layered with The Coconut Cult mango yogurt, chocolate cherry granola and maple syrup. The granola was made with oats, flax seeds, pecans, coconut sugar, cacao powder, sea salt, almond butter, chocolate granola butter, maple syrup, avocado oil, trumella mushroom, defense mushrooms (from real mushroom company), and frozen cherries.

Smoothie made with water, banana, sunflower micro greens, chocolate whey protein (Kion), sea salt, vanilla, tropical fruit, flax seeds and cashews. I added some Chocolate Cherry Granola to the smoothies, but they weren’t thick enough so the granola sank to the bottom, haha!

Butternut squash soup made with extra virgin olive oil, roasted onions and garlic, sea salt, black pepper, smoked paprika, roasted butternut squash, apple cider vinegar, nutritional yeast and water.

Smoothies made with water, banana, spinach, frozen tropical fruit, chia seeds, pecans, sea salt, lemon juice and whey protein (Kion).

Cornbread muffins. I adapted a recipe that came with my extra virgin olive oil (Brightland, one of the best olive oils!!). It was an olive oil cornbread with a honey saffron glaze.

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