Split peas cooked with onion, carrot, and garlic, with a baked sweet potato and steamed broccoli.
Healthy flourless chickpea blondies! Made with almond butter, dark chocolate, chickpeas, and raw honey :) stuck to the recipe (except for switching from maple syrup to raw honey, the recipe is originally vegan). Also the baking time took longer than the recipe called for, but they firmed up to the perfect texture once they cooled down. They’re freakin delicious!
Roasted pumpkin, spinach, carrots, paprika chickpeas salad + a tahini dressing and a bottle of coconut water from @naturalrawc. Their coconut water is 100% natural with no added sugar, 0 cholesterol and packed with electrolytes and potassium. The packaging is also re sealable
Broccoli & Cauliflower Soup
- 1 onion, diced
- 1-2 tbsp coconut oil
- 2 crowns of broccoli, washed and chopped
- 1 head of cauliflower, washed and chopped
- 4 cups of low sodium vegetable broth, prepared
- 4 cloves of garlic, minced
Saute onions and garlic in coconut oil for about 10 minutes or until onions are translucent.
Add in broccoli and cauliflower, sauté until just tender.
Add 4 cups of low sodium vegetable broth and simmer until soft
(approx 15-20 minutes)
Place all ingredients into food processor.
Blend to desired consistency and enjoy.
Garnished with broccoli sprouts, add some himalayan sea salt and freshly ground black pepper or corriander.
Breakfast today: Crunchy Peanut Butter, Banana and Date Oatmeal
Blueberry Coconut Pecan Breakfast Cookies
1 1/2 cups gluten-free rolled oats
1 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal
1/2 teaspoon salt
3/4 cups coarsely chopped pecans
1/2 cup dried blueberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar
1 teaspoon vanilla extract