Eats: Breakfast and Lunch

Smoothie made with water, banana, cucumber, arugula, frozen mixed berries, walnuts, hemp seeds, lemon juice, sea salt and collagen!

Spring rolls made with roasted tofu, bell peppers, black rice noodles, greens and a miso Chile sauce (miso, smoked chili flakes, garlic, coconut sugar, The Coconut Cult yogurt, sea salt, lemon vinegar and black pepper). I should have cut the tofu into sticks instead of cubes. I had every intention of doing so and then on autopilot just cut them into cubes 🤷🏻‍♀️. I cooked the rice noodles, drained them and then coated them in a bit of extra virgin olive oil to keep them from sticking.

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