Follow along and see how I eat healthy on a gluten-free plant-based diet!
CARROT CAKE CHIA PUDDING: smplyq.co/carrot-chia-pudding
Pre-Breakfast – Filtered Water
Breakfast – Matcha Latte, Green Juice + Carrot Cake Chia Pudding
Snack – Strawberries + Tea
Lunch – Avocado + Hummus with Radishes, Cucumber + Arugula
Snack – Dried Figs
Dinner – Giant Green Salad with kale, arugula, sweet potatoes, chickpeas, cabbage, broccoli, beets, carrots + avocado
– SOMA Water Filter:
– Matcha Powder:
– Ashwagandha Root Powder:
– Monk Fruit Extract:
– MCT Oil:
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Disclaimer: I purchase all of the products mentioned in this video myself. All opinions expressed are my own personal thoughts and feelings of the products mentioned.