Archive

June 16, 2020

BREAKFAST SALAD BOWL

BREAKFAST SALAD BOWL INGREDIENTS: 2 slices bread of choice 2 handfuls salad leaves per bowl 2 baby cucumbers, sliced 2.6 oz. (75g) feta cheese, cubed   2.6 oz. (75g) blueberries 2 tbsp. pumpkin seeds 1 tbsp. olive oil 2 tsp. honey ½ lemon, juiced PREPARATION: Toast the bread and tear into small pieces.  Assemble the salad

June 16, 2020

AVOCADO, FETA & POMEGRANATE TOAST

AVOCADO, FETA & POMEGRANATE TOAST (or Vegan Cheese) NGREDIENTS: 2 slices wholemeal bread 1 avocado ¼ cup (50g) feta cheese, crumbled or Vegan Cheese (like cashew) ¼ pomegranate, seeds mint leaves, to garnish  PREPARATION: Toast the bread to your liking. Remove the avocado flesh and mash it up with a fork, season with salt &

June 16, 2020

Peanut Butter and Jelly Smoothie

PEANUT BUTTER AND JELLY SMOOTHIE INGREDIENTS: 1 small banana (frozen or fresh) 1TBS peanut butter 3/4 cups frozen raspberries (or raspberry/strawberry combo) 1 to 1 1/2 cups almond milk, unsweetened (I use water and top with almond milk) Add Plant Based Vanilla Protein powder (optional) 1 -2 TBS fiber powder or ground flax seed Ice