Start your day with a delicious and wholesome kick that'll leave your taste buds craving more.
Ingredients for Kale Cashew Pesto:
- 1 cup kale, packed
- 1 cup basil, packed
- Juice from one lemon
- 2-3 teaspoons Hawaiian Spirulina powder
- 1 teaspoon garlic powder
- ¼ cup nutritional yeast
- Salt to taste
- ¼ cup olive oil
- ½ cup cashews
Directions:
Add everything to a food processor and blend until smooth. Great for a make ahead dip/spread for the week! Could be yummy as a topping to veggie/rice bowls throughout the week, with pasta, a spread on sandwiches or dip for veggies or pita. Perfect as a dip for these easy oven hashbrowns as a savory breakfast for the week!
Ingredients for hashbrowns:
- 4 golden potatoes, grated and pat dry with a towel
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions:
Grate the potatoes, press between a towel to dry them, and mix with the oil and seasonings. Spread evenly on a lined baking sheet. Bake at 375 degrees Fahrenheit for around 20 minutes, until golden and crisp. Once done let cool and eat fresh and share with the family, or store in the fridge for the week (great to reheat in an airfryer! Or just microwave). Serve with the pesto to get in your greens! Could make a complete breakfast by adding fruit or eggs on the side/pair with the mango passion protein smoothie.
