• Kale
  • Romaine Lettuce
  • Broccoli
  • Tomato
  • Hemp Seeds
  • Pumpkin Seeds
  • Raw Almonds
  • Beets (optional)
  • Avocado
  • Sweet Potato
  • Chickpeas
  • Quinoa
  • Chicken Breast


  • Lemon
  • Extra Virgin Olive Oil
  • Organic Apple Cider Vinegar
  • Himalayan Salt
  • Black Ground Pepper


  1.  Chop the sweet potato into 0.5”-1” cubes, bake or cook them on a pan until semi-soft.
  2.  Cook quinoa for 15 min (2 cups water : 1 cup Quinoa)
  3.  Cook or buy ready to eat organic chickpeas, toast them on a pan with coconut oil to add flavor (optional)
  4. Season and cook chicken breast
  5. Finely chop up the kale and romaine, pour 2-4 tbsp of Extra Virgin olive oil in and massage the salad, giving it time to seep into the leaves. (1-2 min). Add all the vegetables, nuts and seeds.
  6. Add 2 pinches of salt and pepper, squeeze in juice from 1/2- 1 lemon, 1 tbsp of Apple cider vinegar and mix it all up.
  7. Add the quinoa, chickpeas, sweet potatoes, avocado and chicken on top