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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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Vegetarian Chickpea Wraps


 

Ingredients:

  • 1 can (400g) of chickpeas, drained and rinsed
  • 6 whole wheat tortillas
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1 medium carrot, grated
  • 100g of feta cheese, crumbled
  • 50g of fresh spinach leaves
  • 3 tablespoons of tahini
  • 2 tablespoons of lemon juice
  • 1 teaspoon of cumin
  • Salt and pepper to taste

Kitchen Tools Needed:

  • Pan
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spatula

Instructions:

  • In a mixing bowl, combine the chickpeas, diced cucumber, bell pepper, grated carrot, and spinach.
  • In a small bowl, mix tahini, lemon juice, cumin, salt, and pepper to create the dressing.
  • Pour the dressing over the chickpea mixture and toss gently until well combined.
  • Warm the tortillas in a dry pan for a few seconds on each side until pliable.
  • Place a generous amount of the chickpea mixture on each tortilla, top with crumbled feta cheese.
  • Wrap the tortillas tightly around the filling and secure with a toothpick if necessary.
  • Serve immediately with a side of extra lemon wedges or your favorite dipping sauce.

Macros:

  • Total Calories: 450kcal
  • Carbs: 40g
  • Proteins: 25g
  • Fats: 15g

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