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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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Spicy Vermicelli Bake


 

Ingredients:

  • 200g of vermicelli
  • 3 green chillies, chopped
  • 1 tablespoon of olive oil
  • 1 medium onion, sliced
  • 2 cloves of garlic, minced
  • 500ml of vegetable broth
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of cumin powder
  • 100g of grated cheese

Kitchen Tools Needed:

  • Oven
  • Microvawe Oven
  • Stove Top

Instructions:

  • Preheat the oven to 180°C (350°F).
  • In a large pot, heat the olive oil over medium heat on the stove top.
  • Add the sliced onion and minced garlic, sauté until the onion is translucent.
  • Stir in the chopped green chillies and cook for another minute.
  • Add the vermicelli to the pot and toast for about 2-3 minutes, stirring frequently.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce the heat and let it simmer for about 7-8 minutes until the vermicelli is cooked and the liquid is absorbed, stirring occasionally.
  • Season with salt, black pepper, and cumin powder. Mix well.
  • Transfer the vermicelli mixture into a baking dish, and sprinkle grated cheese on top.
  • Bake in the preheated oven for about 20 minutes until the cheese is bubbly and golden brown.

Macros:

  • Total Calories: 515kcal
  • Carbs: 70g
  • Proteins: 20g
  • Fats: 15g

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