A great Thursday, as is any day, to be at the beach, at a lovely green paradise inn, where guests are treated to fabulous, nutritious breakfasts with the health of the guests and the planet kept in mind. On the house no less!
This morning I started off with fresh baked gluten free bread made with whole grain flours, such as oat, millet & buckwheat, whole grains quinoa, teff, and pumpkin & sesame seeds. That was just in the toast. For the main entree was Garam Masala Tofu Veggie Scramble; tofu made with soy, quinoa & amaranth; carrots, sweet potato, squash, celery, green onion, bok choy & spinach made up the veggies!
Juice today was freshly squeezed carrot, apple & ginger. Todays Raw Almond Milk accompanied the Agave Gogi Berry Granola.
Life’s a beach, literally!
Vickie Kelson, Health Coach, specializes in “Transformational Nutrition.” While a life-long student & teacher of alternative health and nutritional modalities, Vickie credits her autistic son, Corey, with inspiring her to shift her perspective and “see differently” almost 20 years ago.