Oatmeal Chia Seed Pudding
5 Tablespoons gluten free oatmeal
2 Tablespoons chia seeds
1 Tablespoon maple syrup or liquid stevia (any flavour)
1 Teaspoon of vanilla
Add twice the volume of almond milk and STIR
Now, make 5 of this recipe in glass containers with lids. In the morning, top with fruit and nuts (we chose dried Bing cherries, walnuts, and pumpkin seeds), and you’re out the door.
Arugula/Rocket Salad with Cold Potatoes
Boil and cool new potatoes (or any small waxy potato). Fry two finely sliced small onions in some avocado oil until nearly crispy. At that point, add some curry powder (tandoori would be great). If not, then some garlic and oregano? Add salt, pepper and a vegetable stock cube, or seasoning of your choice. Cut up cooled potatoes and swirl in the onion pan to coat with flavours.
Divide into 5 glass containers with potatoes on one side, and rocket/arugula on the other side with goat cheese or Parmesan cheese shavings scattered on top.
Roasted Veggies with Lime Rice
Cut up a LOT of your favourite veg, at least twice what you think you need! We chose:
6 jalapeños (use gloves to cut these up!)
2 onions, red and white
1 yellow bell peppers
1 orange bell peppers
1 red bell pepper
1 bunch of asparagus
1 punnet of cherry tomatoes
Cut all veg into 2″ x 2″ chunks, add the cherry tomatoes in whole. Drizzle with avocado oil, pink Himalayan or sea salt, and freshly ground black pepper, and toss. Roast in the oven on 350 deg F for about 25 minutes (or whatever it takes). Take out when the edges of the vegetables are turning golden brown.
Cook 1 cup of your favourite brown rice. When done, stir in zest and juice of one lime.
Divide up into 5 glass containers, and refrigerate. It’s all ready to add some black beans, and heat in the oven for suppers! You can top with goat or Gorgonzola cheese for an added fillip!
You’re all set for one youthful week!!