2 teaspoons extra virgin olive oil
1 onion, chopped
2 cups red bell peppers, chopped
1 cup mushroom, sliced
4 eggs, slightly beaten
2 cups zucchini, sliced
1 teaspoon dill
½ teaspoon sea salt
Black pepper to taste
½ avocado, sliced
Heat oil in 8-inch nonstick skillet over medium-high heat.
Add onion, peppers and mushrooms. Cook until soft.
Add eggs, zucchini, dill, salt and pepper. Stir often and cook until eggs are done.
Divide mixture equally between two plates and top each with ¼ avocado.
Berry Banana Oatmeal
2 cups unsweetened almond milk
1 cup oatmeal
1/8 teaspoon salt
2 teaspoons cinnamon
1 banana, sliced
1 cup fresh blueberries
1 tablespoon ground flaxseed
Warm milk in saucepan over medium heat for three minutes.
Add oatmeal and salt.
Cover and simmer for 20 minutes.
Remove from heat and stir in cinnamon, banana, blueberries, and flaxseed.
Divide evenly into two bowls and serve warm.
Coconut Chai Tea Smoothie
1/2 cup green tea, cool
1/2 tablespoons unsweetened plain coconut milk
1/3 cup plain coconut yogurt
1 scoop plant-based protein powder
¼ teaspoon cardamom
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon stevia (optional)
Combine all ingredients in a blender and process until smooth.