PLANT-BASED ANNIVERSARY BRUNCH

 

Such a simple do it yourself plant-based brunch at home with my husband in celebration of our one year anniversary. New Fave meal up in here!

INGREDIENTS (All Organic)

  • Fingerling potatoes
  • Yellow peppers
  • White onion
  • Baby bella mushrooms
  • Avocado
  • Olive oil
  • Pink Himalayan sea salt

PROCESS FOR THE POTATO SCRAMBLE AND AVOCADO TOAST

1. Add a tsp of olive oil to a large saucepan then add diced white onions and sliced yellow peppers at the same time.

2. After the peppers and onions have sauteed for 2-3 minutes, add sliced mushrooms to the pan for about 4 minutes until everything starts to soften.

3. While all the vegetables are cooked toast the bread and prepare all the avocados for the toast.

4. Add the pre-cooked potatoes to the vegetables for about 2-4 minutes until everything starts to brown slightly.

5. Lastly add a dash of sea salt on top of the avocado.

INGREDIENTS FOR THE GREEN JUICE (All Organic)

  • Wheatgrass
  • Aloe Vera
  • Celery
  • Kale
  • 1/2 lemon
  • 1 fuji (red or green) apple

PROCESS:

1. Rinse the vegetables and cut the peel off the lemon.

2. Add all ingredients into the juicer (Click Here for the Juicer I use). Add ice and enjoy. Ps. This baby ie extra green.

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Comments (1)


  1. How did you cook the potatoes?
    Thanks

    194 Days Ago


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