Toasted sprouted grain bread with Earth Balance and apricot jam, and a fruit salad of navel oranges, pineapple, and strawberries topped with hemp hearts.
Pumpkin flax granola, frozen raspberries & blueberries, unsweetened cultured coconut yogurt topped with chia seeds & pumpkin seeds, and an Ambrosia apple.
Fresh raspberries with pumpkin flax granola, flaked coconut, and almond milk.
Raspberry Mango Smoothie (approx. 1 cup orange juice, 1 cup frozen mango, and 1/3 cup frozen raspberries) topped with pumpkin flax granola, pumpkin seeds, and fresh raspberries.
2 slices of whole wheat banana bread (1 with chocolate chips and 1 spread with Earth Balance), a sliced navel orange, and raspberries.
Spinach & Mushroom Mini Quiches - the perfect addition to your Easter brunch! Vegan, gluten free, and with a nut free option, these quiches are a nutritious all-in-one meal that can be served any time of day. This recipe can also be made ahead of time for convenient grab & go meals!
Peanut butter & banana toast (on sprouted grain bread) topped with a sprinkle of brown sugar, chopped dark chocolate chips, and chopped almonds - lightly broiled until chocolate chips melted and bananas became golden.