Kelli Morgan started her nutrition journey as a teenager. She started struggling with her weight and IBS symptoms in middle school. Countless doctors were not able to help her, so she started looking into nutrition to ease her pain. This lead her to becoming a Registered Dietitian and ultimately healing herself through a plant based diet.

Today Kelli is a busy wife and mom to 3 children. She runs the instagram account @Veggiemomcooks where she shared evidence based nutrition education and delicious recipes. She also is a proud brand ambassador for the Juice Plus company-a whole food nutrition company.

https://kellimorgan1.juiceplus.com/us/en

On Instagram: https://www.instagram.com/veggiemomcooks/

Cook Breakfast with Registered Dietitian and mama of 3 Kelli Morgan, RD

Recipes

Chocolate Cherry Zucchini Smoothie

1 cup almond milk

1 frozen banana

1 cup frozen cherries

1 cup frozen spinach

1/2 cup frozen raw chopped zucchini

1 scoop chocolate Juice Plus plant based protein

1/4 cup wild blueberries

Place of the your ingredients in a high speed blender and blend until smooth. Top with wild blueberry “sprinkles.”

Vegan Chocolate Protein Powder: free 50 recipe ebook with purchase!

https://kellimorgan1.juiceplus.com/us/en/products/shakes/shakes/variety-shakes

Skinny Zucchini Chocolate Chip Muffins

1 cup grated zucchini

1/3 cup unsweetened applesauce

1/3 cup granulated sugar of choice

1/2 tsp cinnamon, baking soda, baking powder and vanilla

1/4 tsp salt

1 cup ground oat flour

1/4 cup mini vegan chocolate chips

Preheat oven to 350

Mix everything together except the oat flour

Mix in the oat flour

Mx in the chocolate chips

Divide among 6-8 muffin tins

Bake for 12-15 min on the top shelf of your oven or until lightly browned on top.

Breakfast Stuffed Sweet Potato

3 sweet potatoes

1/4 white onion, chopped

1 bell pepper, chopped

1 zucchini, chopped

1 block of firm tofu

1 tablespoon paprika

Salt and pepper to taste

1. Roast your sweet potatoes in a 400 degree oven until they are soft in the center and begin to cartelize (about 45-60 minutes.)

2. Chop 1/4 white onion, 1 bell pepper and 1 zucchini. Lay them on a parchment lined baking sheet.

3. Drain and press 1 block tofu. Chop into squares and place them on the baking sheet with your vegetables.

4. Sprinkle your veggies and tofu with smoked paprika, sale and pepper to taste.

5. Bake for 25-30 min at 400 degrees or until the vegetables are soft.