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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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Potato and Egg Bake

Ingredients:

  • 4 large Eggs
  • 2 tablespoons Olive Oil
  • 3 medium Potatoes, diced

Kitchen Tools Needed:

  • Oven
  • Stove Top

Instructions:

  • Preheat the oven to 400°F (200°C).
  • In a skillet, heat the olive oil over medium heat.
  • Add the diced potatoes and cook until they are golden brown and tender, about 15-20 minutes.
  • In a bowl, whisk the eggs and season with salt and pepper.
  • Once the potatoes are cooked, transfer them to a baking dish and pour the whisked eggs over the top.
  • Bake in the preheated oven for 25-30 minutes, or until the eggs are set and lightly golden.
  • Remove from the oven, let it cool for a few minutes, then slice and serve.

Macros:

  • Total Calories: 400kcal
  • Carbs: 30g
  • Proteins: 24g
  • Fats: 20g


 

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