Eats: Breakfasts and Lunches

Smoothie made with water, banana, frozen arugula, frozen blueberries, chia seeds, sea salt, lime juice, collagen peptides and Your Super energy bomb, forever beautiful, muscle power, vitamin c and moon balance.

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Smoothie made with water, banana, mixed greens, frozen raspberries, sea salt, lemon juice, collagen peptides, chia seeds and Your Super energy bomb, forever beautiful, muscle power, vitamin c and moon balance.

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Smoothie made with water, arugula, frozen strawberries, walnuts, sea salt, lemon juice, collagen peptides and Your Super energy bomb, forever beautiful, muscle power, moon balance and vitamin c.

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Mixed greens dressed in Primal Kitchen Foods honey mustard dressing and lime juice. I added rice, pumpkin seeds and Tribali turkey patty to the salad. So yum!

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Lettuce dressed in sea salt, extra virgin olive oil and lime juice. I added pumpkin seeds, quinoa, Tribali Mediterranean beef and my fire roasted tomato aioli.

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Massaged kale dressed with lemon, extra virgin olive oil and salt. I added pumpkin seeds, rice and beans coated with Primal Kitchen chipotle mayo and green peppers to this salad.

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Eats: Breakfasts and Lunches

Chocolate Waffle stack for breakfast!! This was insanely delicious!
I made the chocolate waffles using Birch Benders paleo pancake mix, water, Good Mylk almond latte creamer, maple syrup, vanilla, sea salt, avocado oil, freeze dried bananas and Your Super chocolate lover. I topped the chocolate waffles with my vegan caramel, The Coconut Cult strawberry immunity potion and freeze dried bananas.

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My blueberry pie granola with raspberries and The Coconut Cult strawberry immunity potion.

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Smoothie made with water, banana, frozen strawberries, lime juice, frozen arugula, collagen peptides, walnuts, sea salt and Your Super energy bomb, forever beautiful, muscle power, vitamin c and moon balance.

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Mixed greens tossed with sea salt, lemon juice and extra virgin olive oil. I added onions, potatoes, quinoa, tomatoes, avocado, pinto beans and pumpkin seeds to this salad.

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Lettuce and massaged kale dressed in sea salt, lime juice, extra virgin olive oil and balsamic vinegar. I added sweet potato, corn, pumpkin seeds and lentils to this salad. I added some Primal Kitchen chipotle lime mayo to the sweet potatoes and corn.

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Chard seasoned with sea salt, lime juice and extra virgin olive oil. I added lentils, onion rice and pumpkin seeds to the salad. I lightly toasted the rice and lentils together with some Primal Kitchen chipotle mayo.

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Stone Fruit Jam

You can make this using any stone fruit you have lying around (mango, nectarine, peach, plum, cherry…).

  • 2 TB chia seeds
  • 3 TB water
  • 1 heaping cup stone fruit, chopped
  • 2 TB water
  • 1/4 lemon, juice and zest
  • a large pinch of salt
  • 1 TB honey

Add chia seeds to a high powered blender and turn on medium to briefly crush the chia seeds. Add 3 TB water to the chia seeds in the blender, stir and allow to sit while you make the rest of this recipe.

Add stone fruit to a saucepan with 2 TB of water and cook over medium low heat for 10 minutes, stirring occasionally.

Add cooked fruit, lemon juice and zest, sea salt and honey to the blender with the chia seeds. Blend on medium until well combined. Enjoy!

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Eats: Breakfasts and Lunches

Spilled smoothie made with water, banana, peach, frozen strawberry, spinach, lime juice, sea salt, flax seeds, collagen peptides and Your Super energy bomb, muscle power, moon balance and vitamin c.

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Smoothie made with water, nectarines, peaches, frozen strawberries, mixed super greens, lemon juice, chia seeds, sea salt, collagen peptides and Your Super energy bomb, skinny protein, moon balance and vitamin c.

IMG_4084Charred broccoli, potatoes, carrots, Tribali Foods Mediterranean beef, micro greens and some lime juice. I love Tribali Foods meat and poultry for when I want something quick. They have frozen patties that are delicious and well seasoned. I cook them in a bit of avocado oil and they are so yum!

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Chard dressed in sea salt, lime juice, extra virgin olive oil and corn milk. Corn milk is the liquid that you can “milk” from corn on the cob. After removing the corn, you rub the back of a chefs knife against the cob and voila “corn milk”. I added potatoes, mushrooms, corn and zucchini to this salad.

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Lettuce seasoned with sea salt, lime juice and Primal Kitchen honey mustard dressing. I added avocado, rice, pumpkin seeds and pinto beans to this salad.

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Mixed greens dressed in sea salt, lime juice and extra virgin olive oil. I added mushrooms, rice, pumpkin seeds and buffalo roasted chicken to the salad. I roasted a chicken and at the last 15 minutes of cooking, I smothered it in Primal Kitchen buffalo sauce.

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Blueberry Granola

This is so fantastic!

  • 1/4 cup + 2 TB coconut oil
  • 1/4 cup + 2 TB honey
  • 2 TB maple syrup
  • 1 cup blueberries
  • 1/2 tsp vanilla
  • 2 cups oats
  • 1 cup flax seeds, ground
  • 1 cup chia seeds, ground or not
  • juice and zest of 1/2 a lemon
  • 1 heaping tsp cinnamon
  • 1 cup walnuts, lightly chopped
  • 1/2 tsp sea salt
  • 1 cup freeze dried blueberries

Preheat oven to 325.

Combine coconut oil, honey, maple syrup, blueberries, vanilla, lemon juice and zest in a saucepan. Bring up to a boil over medium heat.

Combine the oats, flax and chia seeds on a parchment (or silpat) lined sheet pan. Place the the sheet pan in the oven for 10 minutes. Remove the oat mixture from the oven and add it to the bubbling honey and blueberry mixture. Turn the heat off the syrup and oat mixture and add the cinnamon, walnuts and sea salt. Stir to combine.

Place the pan in the oven for 25 minutes, stirring halfway through. Turn the oven up to 400 degrees and let the granola cook for an additional 8-10 minutes. Remove the granola from the oven and add the freeze dried blueberries. Stir to combine. Let the granola sit on the sheet pan until it cools completely, stirring every 10 minutes. This granola will keep in the refrigerator for 5 days or in the freezer for longer. Enjoy!

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Eats: Treat

I apologize for the technical difficulties yesterday. I was having issues uploading pictures. This is an extra post for fun!

Chocolate Waffle stack for breakfast!! This was insanely delicious!
I made the chocolate waffles using Birch Benders paleo pancake mix, water, Good Mylk almond latte creamer, maple syrup, vanilla, sea salt, avocado oil, freeze dried bananas and Your Super chocolate lover. I topped the chocolate waffles with my vegan caramel, The Coconut Cult strawberry immunity potion and freeze dried bananas.

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Eats: Breakfasts and Lunches

I apologize for the technical difficulties yesterday. For some reason, the pictures for this post would not upload. Thankfully I was able to get it working today. Have a happy Friday!

Leftover smoothie (often I double my smoothies so I have a breakfast to go the next day!) made with water, banana, raspberries, collagen peptides, sea salt, lemon juice, avocado and Your Super energy bomb, muscle power, vitamin c and moon balance. Yum!

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Smoothie made with water, banana, frozen raspberries, frozen blueberries, lemon juice, arugula, sea salt, collagen peptides, walnuts and Your Super energy bomb, muscle power, moon balance and vitamin c.

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Smoothie made with water, peaches, nectarine, banana, arugula, lemon juice, sea salt, collagen peptides, walnuts, chia seeds and Your Super energy bomb, moon balance, vitamin c and muscle power.

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Lettuce, broccoli micro greens and pumpkin seeds dressed in sea salt, lime juice and extra virgin olive oil. Topped the salad with a rice and bean patty (rice, red beans, eggs, garlic, sea salt, smoked red chili, lime juice, cilantro and chickpea flour). Yum!

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Kale and micro green salad dressed in sea salt, extra virgin olive oil, balsamic vinegar and lemon juice. I added walnuts, wild cod, onion rice and corn to this salad.

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Chard dressed in sea salt, lime juice and extra virgin olive oil. I added mushrooms, onion rice, cilantro, wild cod and walnuts to this salad.

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Eats: Breakfasts and Lunches

Waffles for breakfast!! Made some Birch Benders paleo waffles this morning. I love their paleo pancake mixes. They are made with cassava flour, almond flour and coconut flour and are absolutely delicious! I added some almond milk, 1 TB maple syrup and 1 TB of coconut oil to today’s batch. I topped the waffles with mangoes, nectarines and The Coconut Cult chocolate immunity potion. These were fantastic!

Smoothie made with water, frozen strawberries, kale, banana, mango, cashews, lemon juice, collagen peptides and Your Super energy bomb, muscle power, vitamin c and moon balance.

Smoothie bowl topped with granola. Smoothie is made with water, banana, frozen raspberries, avocado, sea salt, lemon juice, collagen peptides and Your Super energy bomb, muscle power, vitamin c and moon balance. Granola is a new recipe I’m working on: blueberry pie granola (recipe coming soon).

Mixed greens, spinach and kale micro greens dressed in sea salt, extra virgin olive oil, lemon juice and balsamic vinegar. I served the greens with quinoa and red beans.

Leftovers, an avocado and a broccoli and kale micro green salad. Greens are dressed in sea salt, lime juice and extra virgin olive oil (with some pumpkin seeds added for crunch). I served the greens with leftover wild rice pesto pasta, pepper roasted chickpeas and shrimp and veggies in a spicy tomato sauce.

Lettuce dressed in sea salt, lime juice and extra virgin olive oil. Salad is topped with avocado, leftover veggie rice (onions, garlic, zucchini and rice), mushrooms and pepper roasted chickpeas.

Pepper Roasted Chickpeas

1 1/2 cups of chickpeas

2 TB avocado or coconut oil

1/4 tsp sea salt

1/4 tsp smoked red pepper chili powder

1/8-1/4 tsp chipotle pepper

pinch of black pepper

tiny squeeze of lemon juice 

Drain and rinse chickpeas. If the chickpeas are still wet, dry roast them at 350 degrees for 10-15 minutes (checking every 5 minutes) until all the water has evaporated. 

Turn oven up to 400 degrees. Combine oil, salt and pepper powders. Coat the chickpeas in the spiced oil mixture and roast in a single layer for 15 minutes. Remove from the oven, season to taste with sea salt and squeeze a tiny bit of lemon juice on top. 

Eats: Breakfasts and Lunches

Smoothie made with water, apple, mango, nectarine, raspberries, avocado, lemon juice, arugula, collagen peptides and Your Super energy bomb, muscle power, vitamin c and moon balance.

Applesauce muffins made with cashew butter, honey, egg, milk (I used almond milk), lemon juice and zest, vanilla, applesauce (apples, coconut oil, lemon juice and zest, honey, vanilla and sea salt), arrowroot powder, coconut flour, ground flaxseeds, oats, baking soda, sea salt, cinnamon and walnuts.

Blueberry Pie Granola (recipe coming soon) made with oats, flax seeds, pumpkin seeds, sea salt, blueberries, lemon juice and zest, Activist manuka honey, coconut oil, vanilla, cinnamon and freeze dried blueberries. I served the granola with freeze dried bananas and The Coconut Cult strawberry immunity potion.

Massaged kale and pumpkin seeds dressed in sea salt, The Coconut Cult immunity potion, lemon juice and extra virgin olive oil. I topped the greens with a rice and bean patty (rice, chickpeas, sea salt, egg, chickpea flour and smoked chili).

Spinach, pumpkin seeds and massaged kale dressed in sea salt, lemon juice and extra virgin olive oil. I made some avocado toast on Simple Mills artisan loaf (I love love their artisan loaf. You add water, eggs, apple cider vinegar and oil to the boxed dry ingredients and it is so delicious! I added some sea salt, smoked chili and garlic, as well.) I also made a little superfood juice with fresh squeezed lemon and grapefruit juice. I added club soda and Your Super moon balance and vitamin c.

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Chicken and veggie soup for lunch! I roasted potatoes and sweet potatoes. I added Bonafide Provisions chicken and vegetable soup to the potatoes and seasoned it up with some sea salt, black pepper and lime juice. I topped the soup with a bit of cilantro.