Roasted yams coated with grapeseed oil and sprinkled with pumpkin pie spice.
Sautéed crimini mushrooms, sweet onions, tomatoes, mashed avocado, and fat free feta on sunflower and flax toast.
One scoop of Vega (bodacious berry) protein powder, a cup of rice milk, a handful of raspberries and strawberries, blended together with a couple of ice cubes, and a sprinkle of cinnamon.
Avocado with fresh lemon juice and red chili flakes, one organic brown egg scrambled, topped with tapatio sauce, and served on a piece of muti grain toast.
Seared salmon with a spice rub of smoked paprika, cayenne pepper, garlic salt, onion powder, and black pepper. A red cabbage slaw with fresh cilantro, sliced red onion, honey, apple cider vinegar, and lime juice. Served on a soft tortilla with avocado and a salsa cream sauce.
Sunflower and flax seed multigrain French toast with blueberry compote.
Ingredients for Blueberry Compote
- 1 cup fresh blueberries
- 1/4 cup fresh orange juice
- 1/4 cup sugar (I use coconut sugar)
- 1 tbsp cornstarch
- Heat blueberries, orange juice, and sugar in a small sauce pan on medium heat.
- Add the cornstarch and stir until thickened.
- Pour over French toast and enjoy
Mushrooms, minced garlic, and parsley, tossed with gluten free spaghetti noodles and a creamy sauce made with earth balance butter, rice milk, and gluten free flour. Salt and pepper to taste.