Eats: breakfast, lunch and a treat!

New favorite smoothie combo: water, banana, cucumber, kale (blanched and then frozen), frozen mango, flax seeds, walnuts and collagen peptides!

Salad made with arugula, roasted potatoes, roasted chicken, peaches and pumpkin seeds. I dressed the salad with Meyer lemon honey living vinegar (brand Acid League- this stuff is crazy delicious!), extra virgin olive oil, sea salt, pepper, mustard and microplaned garlic.

Little sweet treat made with peanut butter, maple syrup, sea salt, vanilla, toasted oats, toasted walnuts, cacao powder, freeze dried bananas and dates! So good!

Eats: Chocolate Yogurt Cups!

These were so yum and super easy!!

These cups feature three of my favorite products: The Coconut Cult yogurt (the literal best yogurt ever!), Hu Kitchen chocolate gems and Oat Haus chocolate granola butter!

I melted some chocolate gems with a bit of butter and used the melted chocolate to line my silpat muffin tray. (Pro tip: I froze the silpat for about 30 minutes before adding the chocolate. This ensures you can use the chocolate to cover the bottom AND sides of the muffin molds.) I chilled the chocolate covered muffin mold in the fridge for 10 minutes. Then I added some strawberry yogurt and topped it with some chocolate granola butter. I chilled the muffin molds for 10 more minutes and then added another layer of yogurt and granola butter. I topped them with some of the melted chocolate and chilled them for a few hours. The result: deliciousness!!!

Morning Drinks

Before coffee, I had two morning drinks. First one is room temperature water, with CBD Solv and chlorophyll (Sakara).

Second drink is room temperature water with Jigsaw adrenal cocktail, Terrasoul Superfoods coconut water powder and pitaya powder.

Third drink is an amazing coffee made with Purity Coffee, reishi mushroom, vanilla, ice and Real Good Juice Co Bluice Wayne (their spirulina almond milk).

Coffee

I made some coffee using my French press (Purity Coffee with reishi mushroom). I added ice to my glass and poured some vanilla extract over it. I poured the coffee over the vanilla ice and topped it with some slushy blue almond milk. To make the slushy milk, I used Real Good Juice Co blue almond milk and blended it with some ice. ❤️☕️🍄🧊💙🥛

Eats: Breakfasts and Lunches

Smoothie made with water, sea salt, lemon juice, hemp seeds, flax seeds, apple, frozen blueberries, mixed greens and collagen!

Baked eggs and potatoes on top of arugula tossed with tomato sauce (extra virgin olive oil, fire roasted tomatoes, roasted onions and garlic, vinegar, coconut palm sugar, salt and pepper).

Smoothie made with water, apple, frozen blueberries, lemon juice and zest, pumpkin seeds and collagen.

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!

Rosemary Butter Cubes

This is a great way to make sure your rosemary doesn’t go bad!

  • 5 sprigs Rosemary
  • 1 stick butter
  • Silicone ice cube molds

Chop the rosemary into small pieces. Melt the butter over very low heat. Add about 1/2 tsp of rosemary to each ice cube mold and pour melted butter over. Freeze for at least a few hours. Enjoy!

Iced Dalgona with Cacao Hemp Milk

Cacao hemp milk:

  • 2 cups water
  • 3 TB hemp seeds
  • Pinch sea salt
  • 1/8 tsp vanilla
  • 1 tsp cacao powder
  • 2-3 tsp coconut sugar or maple syrup

Mix all ingredients together in a blender until we’ll combined and frothy.

Dalgona Coffee:

  • Milk of choice (I used the above listed hemp milk)
  • Ice
  • 1 TB Instant coffee (mine is mixed with reishi)
  • 1/8 tsp vanilla
  • 2 tsp coconut sugar
  • 1 TB hot water

Pour milk of choice over ice.

In a small cup or bowl combine the instant coffee, sugar, vanilla and water using a handheld frother. Combine until the mixtures expands and thickens.

Pour sugar coffee mixture over milk and ice. Best served with a spoon- enjoy!