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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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Baked Vegetable Omelette with Beetroot Sauce


 Preparation Time: 40 min.

Difficulty: Experto
Total Calories: 680 kcal

Ingredients:

  • 4 eggs
  • 2 tomatoes
  • 200g of bread
  • 2 medium potatoes
  • 150g beetroot
  • 50g of parmesan cheese
  • 1 onion
  • 2 carrots

Kitchen Tools Needed:

  • Oven
  • Oven
  • Blender
  • Stove Top

Instructions:

  • Preheat the oven to 200°C.
  • Wash the potatoes and cook them in a pressure cooker with water and salt for 10 minutes. Then, peel them and cut them into cubes.
  • Finely chop the onion and sauté it on the stove until golden.
  • Add the potato cubes, chopped tomatoes and grated carrots to the onion in the pan and cook for about 5 more minutes.
  • In a large bowl, beat the 4 eggs and add the warm vegetable mixture. Mix well.
  • Pour the mixture into a baking dish and sprinkle with Parmesan cheese.
  • Bake for 20-25 minutes or until golden brown on top.
  • While the omelette is baking, cook the beetroot in water until tender, then place it in a blender along with a little water and puree until smooth.
  • Serve the omelette with the beetroot sauce on top and accompanied with slices of toasted bread.

Macros:

  • Total Calories: 680kcal
  • Carbs: 60g
  • Proteins: 40g
  • Fats: 40g

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