Eats: Breakfasts and Lunches

Roasted potatoes (potatoes, Brightland chili extra virgin olive oil, sea salt, pepper and butter) tossed with some parsley pesto (parsley, garlic, lemon juice and zest, sea salt, pepper, pine nuts, Parmesan cheese and Brightland chili extra virgin olive oil) and topped with eggs. So yum!

Beef meatballs (ground beef, brown rice flour, eggs, Parmesan cheese, sea salt, black pepper, garlic) and roasted cabbage (roasted in chili extra virgin olive, sea salt and pepper. Topped with lemon juice and Parmesan cheese) with a crumbled basil and hemp topping (basil, lemon juice, hemp seeds, Parmesan cheese, garlic, chili extra virgin olive oil). I served this with a small chard salad dressed in sea salt, extra virgin olive oil and lemon juice.

This lemon bread was fantastic and I am currently developing the recipe- coming soon! Lemon bread made with browned butter, almond butter, coconut sugar, maple syrup, vanilla, lemon juice and zest, hemp milk, oats, almond flour, cassava, arrowroot, baking soda, sea salt and flax seeds. I glazed the bread (and poured a layer of glaze in the middle of the batter drool 🤤). Glaze was made with browned butter, honey, coconut sugar, sea salt, lemon juice and zest.

A quick savory biscuit type bread (cassava, almond flour, arrowroot, brown rice flour, baking soda, baking powder, sea salt, garlic, rosemary, egg, lemon, coconut milk, butter) topped with parsley pesto (parsley, garlic, lemon juice and zest, Parmesan cheese, pine nuts, sea salt, black pepper and extra virgin olive oil)roasted chicken (extra virgin olive oil, sea salt and black pepper). I served this with some chard tossed with sea salt, lemon juice and extra virgin olive oil. So yum!

Leave a Reply