Chicken, chickpea and potato soup made with extra virgin olive oil, carrots, sweet potatoes, potatoes, garlic, chicken, sea salt, black pepper, lime juice and chicken stock.
Waffles made with apple granola butter, chia seeds, oats, arrowroot, baking powder, sea salt, water, eggs, maple syrup, Ceylon cinnamon, vanilla, collagen and avocado oil. Waffles are topped with The Coconut Cult vanilla yogurt, maple syrup and sautéed apples made with apples, butter, sea salt, maple syrup, cinnamon and lemon juice.
Smoothie made with water, banana, frozen tropical fruit, spinach, pumpkin seeds, collagen, sea salt and lemon juice.
Lunch wraps made with seaweed, rice, spicy chickpea spread (chickpeas, extra virgin olive oil, chipotle powder, lime juice, sea salt and pepper) and micro greens tossed with extra virgin olive oil and lime juice.
Smoothie made with water, banana, kale, frozen berries, lemon juice, sea salt, pumpkin seeds and collagen peptides.
Marshmallows! I made the marshmallow recipe from The Professional Pastry Chef by Bo Friberg and Amy Kemp Friberg. I haven’t made marshmallows in years and it was so fun to pull out my candy thermometer!!