Sunday, 14 August 2016

THE WEEKLY EAT - BREAKFAST (VEGAN)


From Top to Bottom 

PORRIDGE-PIE
Organic oats, oat milk, almonds, walnuts, chia seeds, pumpkin seeds, agave syrup, goji berries, raisins, peanut butter & banana.
THE 'FRY UP'
Lightly fried courgette, peppers & tomato, Linda McCartney sausages, potato waffles, baked beans & avocado.
TOASTED
Brown seeded toast, avocado spread, half an avocado, tomato & balsamic vinegar.
PEANUT PLEASURE
Brown seeded toast, peanut butter, agave syrup & chopped banana.
FOREST FRUIT YOGURT POT
Organic oats, agave syrup, banana, soya coconut yogurt, strawberries, blueberries and blackberries.
NOT MUSH-ROOM ON THE TOAST
Brown seeded toast, dairy-free sunflower spread, mushrooms, tomatoes, sea salt & black pepper.
SMOOTHIE SUPREME
Spinach, red grapes, green grapes, green apple, spirulina & coconut water.

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