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Breakfast 6 days a week. A fusion of fresh and/or frozen fruits (i.e mango's, apples, strawberries, pear, blueberries, pineapple), and a lot of fresh cucumbers, celery, spinach, carrots and a tablespoon of coconut oil gets us and the kids fueled for a hike. |
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| Horseradish and spicy sprouts set off a veggie sandwich! |
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| The lunch my husband was craving. |
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| The salad version is a bed of lettuce, sliced bell peppers, cucumbers, spicy alfalfa and clove sprouts, sunflower seeds, raisins, hummus, strawberries, and lime. |
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If you're trying to make a switch from a sandwich and chips kinda lunch, add texture, color and flavor by slicing a few bell peppers and cucumbers. Sunflower seeds that are salted are a great idea if you want to break away from the chips. No dressing needed on this salad! The salt in the sunflower seeds, with the hummus and lime combine for an explosive fusion of flavor, texture and a yummy good for you lunch. FYI: You can find the sunflowers seeds for a good deal, salted or raw at Trader Joes. Slice the extra strawberries, add raisins, sunflower seeds, and a squeeze of lime for an awesome snack to kill any sweet or salty craving.
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| It's early Sunday and usually the one morning a week we bake or cook. |
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| This morning it's a gluten free/vegan banana bread. |
| Baking brings life to the kitchen. The kids love to help and... |
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| the three year old entertains while sister takes a turn mixing it up. |
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| Kids wait patiently and snack on strawberries while breakfast cools. |
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| Gluten free/vegan Banana bread made that was made with rice flour, banana's, yams, raisins, nutmeg and cinnamon, topped with granola and agave in the center before setting in the oven to bake. |
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| After breakfast my daughter is eager to do math on the first Sunday morning of summer break. In Eden's Village learning is a favorite past time. |
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| Later Agave was drizzled on each warm piece. |
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| Jusqu'à ce que nous nous rencontrions au déjeuner, bon au revoir la cuisine. (Until we meet again for lunch, good bye kitchen) |
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