And all without a serving of quinoa in sight!
1. Toast with Toppers*
What We Made: We topped our slices of crusty, organic and locally made whole wheat bread with a layer of mashed chickpeas, green peas, sliced radish, chopped mint and arugula sprouts with the finishing touches of salt + pepper + extra virgin olive oil to taste.
2. Smoothie
Blend two cups of mango, 2-3 tbsp of lime juice, 2 cups of unsweetened coconut water, and a pinch of cayenne until smooth and you’ve got yoursel a beauty smoothie! You’re welcome.
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3. Salad with Egg and Avocado*
What We Made: Massaged kale, topped with avocado and a fried egg. Feel free to make your egg poached, scrambled, hard boiled or however you like it best. There’s no wrong answer here. Season with salt + pepper and top with hemp hearts. Add a little fire with a pinch of red pepper flakes or a drizzle of sriracha!
What We Made: Massaged kale, topped with avocado and a fried egg. Feel free to make your egg poached, scrambled, hard boiled or however you like it best. There’s no wrong answer here. Season with salt + pepper and top with hemp hearts. Add a little fire with a pinch of red pepper flakes or a drizzle of sriracha!
4. Yogurt with Fruit and Granola
Having individual cups of your favorite organic yogurt in the fridge for a grab and go snack is key. Add antioxidant beauty fruits like raspberries, blackberries and/or blueberries topped the best granola in the world ( 
) and you’ve got a simple yet solid breakfast on your hands.
) and you’ve got a simple yet solid breakfast on your hands.
5. Loaded Sweet Potato*
What We Made: A baked sweet potato with coconut oil (45 min at 350 degrees or 4-5 minutes in the trusty microwave) loaded with organic black beans, steamed broccolini, coconut bacon and chives. Drizzle with more melted coconut oil on top and make sure to season well.
6. Lettuce Wraps
Lay out a few lettuce leaves such as Boston lettuce and fill with you’re favorite crunchy veggies i.e. matchstick carrots, sliced zucchini, bean spouts, bell peppers, red cabbage and avocado for some creaminess and garnish with basil leaves and mint. Top them off with toasted sesame oil, grated ginger and chopped peanuts for a little Vietnamese flare.
7. Sliced Veggies with Hummus and Sea Salt
Choose vegetables you wouldn’t normally go for to mix things up! We love jicama, yellow squash, watermelon radishes, sugar snap peas, asparagus, cucumbers, peppers, cauliflower, broccoli and then the obvious carrot and celery stick combo. Another tip is to prep veggies on a Sunday for the week ahead.
8. Fruit + Nut Butters
What We Made: Slices of our favorite fruits: pears, apples, and bananas with a heaping tablespoon of almond butter. We also love cashew, macadamia and peanut butters and those adorable little squeeze packs that they come in as well.
9. Mediteranean Salad
What We Made: A mix of sliced heirloom cherry tomatoes, seedless cucumber, red onion, with lots and lots of parsley + cilantro and of course extra virgin olive oil and salt + (extra) pepper.
What We Made: A mix of sliced heirloom cherry tomatoes, seedless cucumber, red onion, with lots and lots of parsley + cilantro and of course extra virgin olive oil and salt + (extra) pepper.
10. Tofu Burgers
You may have to pull out your frying pan for this one but it’ll be worth it. Cut extra firm tofu into 1 inch thick patties and sauté in coconut oil for 1-2 minutes per side. Top tofu burger with spicy vegan mayo, arugula and thinly sliced radishes. Serve on lightly toasted nut bread and enjoy.