Sprouted grain English muffin topped with peanut butter, apple slices, pumpkin seeds, hemp hearts, and cinnamon.
Smoked tofu & Veggie rice rolls (spinach, carrot, cucumber, red pepper, green onion, sesame seeds) + spicy peanut sauce (sesame oil, sesame seeds, natural peanut butter, sriracha, chile garlic sauce, maple syrup, and Bragg’s liquid aminos/soy sauce.)
Delicious banana-berry breakfast bowl! I blended 3 frozen bananas, 1/2 cup coconut water, 1/2 cup frozen wild blackberries, & 1/2 packet of @sambazon unsweetened açaí purée. Topped with 2 more fresh ripe bananas, 1 passionfruit, a few fresh blackberries, & some dried mulberries. Also a couple edible flowers.
Summer Rolls with a coconutpeanut sauce 😍 i love them!
Greek yogurt topped with banana walnut muffin, raspberries, green grapes (SO GOOD), and sahale cashew & almond crisp.
Vegan lunch bowl: Steamed brown rice, curry roasted sweet potatoes (sweet potato chunks, curry powder, nutritional yeast, and olive oil), sriracha roasted chickpeas (chickpeas, sriracha, minced garlic, and olive oil), chili-lime kale (steamed kale, minced garlic, chili powder, and lemon juice), carrot ribbons, sliced avocado with lime juice and pepper, and garlic-lemon tahini sauce (tahini, minced garlic, lemon juice, nutritional yeast, water, salt, and pepper).
Lunch: leftover Kale Salad; steamed Broccoli; a sandwich of Gluten-Free Toast, Dijon, Nutritional Yeast, Romaine, Red Onion, and Avocado.