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Chia Pudding with Coconut Milk

Ingredients: 1/4 cup chia seeds 1 cup coconut milk 1 tablespoon honey (optional) 1 teaspoon vanilla extract A pinch of salt Kitchen Tools Needed: Bowl To harvest Serving bowls Instructions: In a bowl, mix together the chia seeds, coconut milk, honey, vanilla extract and salt. Stir well to ensure the chia seeds are evenly distributed. Let it sit for 5 minutes and stir again to prevent the seeds from clumping together. Divide the mixture between two glasses and refrigerate for at least 30 minutes before serving. Macros: Total Calories: 348kcal Carbs: 12g Proteins: 6g Fats: 30g  
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Asian rice noodle casserole with rice leaves


 

Ingredients:

  • 200g rice noodles
  • 150g Basmati-Reis
  • 50ml Travel Vinegar
  • 100g Rice flour

Kitchen Tools Needed:

  • oil
  • microwave oven
  • Blender
  • Food Processor
  • Air Fryer
  • Herd

Instructions:

  • Soak and cook the rice noodles according to the package instructions, then drain.
  • Cook the basmati rice in a pot of water until soft.
  • In a food processor, mix the cooked rice together with the rice vinegar and rice flour until a homogeneous mixture is formed.
  • Combine the rice noodles with the rice mixture and mix well.
  • Pour the mixture into a baking dish and spread evenly.
  • Bake in a preheated oven at 180°C for about 30 minutes until the surface is golden brown.
  • Allow to cool slightly before serving and then cut into portions.

Macros:

  • Total Calories: 605kcal
  • Carbs: 120g
  • Proteins: 20g
  • Fats: 5g

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