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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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Beef and Vegetable Bake

Ingredients:

  • 500g Beef, cut into cubes
  • 3 medium Potatoes, diced
  • 2 medium Carrots, sliced
  • 1 cup Broccoli florets
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 2 Green Chillies, chopped
  • 1 cup Cherry Tomatoes, halved
  • 2 tablespoons Olive Oil
  • Salt and Pepper to taste
  • 1 teaspoon Italian seasoning

Kitchen Tools Needed:

  • Oven
  • Stove Top

Instructions:

  • Preheat the oven to 200°C (400°F).
  • In a large bowl, combine the diced potatoes, sliced carrots, broccoli florets, chopped onion, minced garlic, chopped green chillies, and halved cherry tomatoes.
  • Add the beef cubes to the vegetable mixture.
  • Drizzle with olive oil, and season with salt, pepper, and Italian seasoning. Toss everything together until well coated.
  • Transfer the mixture to a baking dish and spread it out evenly.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the beef is cooked through and the vegetables are tender.
  • Serve hot.

Macros:

  • Total Calories: 525kcal
  • Carbs: 45g
  • Proteins: 60g
  • Fats: 25g


 

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