Today’s Lunch: Cauliflower chickpeas soup with kale crisps, roasted almonds and …

By | November 19, 2020

Today’s Lunch: Cauliflower chickpeas soup with kale crisps, roasted almonds and olive oil.

Veggies: 8 oz cauliflower
Protein: 0,5 oz almond (1/4) 2 oz oatmilk (1/4)
2 oz chickpeas (1/2)
Fat: 0.5 oz olive oil
Veggie broth, salt, onion powder, pepper.
Fruit: 6 oz orange