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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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Refreshing cucumber salad with hearty chicken

Ingredients:

  • 200g fresh cucumbers
  • 100g cherry tomatoes
  • 50g feta cheese
  • 2 tablespoons olive oil
  • 1 EL Balsamic-Essig
  • Salt to taste
  • pepper to taste
  • 250g Hähnchenbrustfilet
  • 2 THE HONEY
  • 1 teaspoon mustard
  • 1 teaspoon paprika powder
  • 200g Quinoa
  • 400ml vegetable broth

Kitchen Tools Needed:

  • cutting board
  • Messer
  • Bowl
  • Pfanne
  • Spoon

Instructions:

  • Wash the cucumbers and cherry tomatoes and cut the cucumbers into thin slices. Halve the cherry tomatoes and mix them with the cucumber slices in a bowl.
  • Crumble the feta cheese and mix it into the salad.
  • For the dressing, mix olive oil, balsamic vinegar, salt and pepper in a small bowl and pour over the salad.
  • Season chicken breast fillets with honey, mustard, paprika powder, salt and pepper.
  • In a pan with a little oil, fry the chicken over medium heat until golden brown and cooked through.
  • Bring quinoa to a boil in a saucepan with vegetable stock and then simmer over low heat for 15 minutes.
  • Remove the chicken from the heat, cut into strips and serve with the cucumber salad and quinoa.

Macros:

  • Total Calories: 680kcal
  • Carbs: 60g
  • Proteins: 70g
  • Fats: 30g


 

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