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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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Roasted Pike-perch with Fennel and Cheese Sauce

Category:

Lunch

Ingredients:

  • 2 fennels, thinly sliced
  • 300g pike-perch fillet
  • 100g goat cheese, crumbled
  • 50g Parmesan cheese, grated
  • 50g blue cheese, crumbled
  • 2 charlottes, finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Kitchen Tools Needed:

  • Oven
  • Blender
  • Food Processor

Instructions:

  • Preheat the oven to 200°C.
  • Mix the fennel with olive oil, salt and pepper and spread it on a baking tray.
  • Place the pike-perch fillet on top of the fennel and sprinkle with salt and pepper.
  • Roast in the oven for 25 minutes.
  • Heat the charlottes in a pan until soft, add the goat cheese, Parmesan cheese and blue cheese and let it melt.
  • Using a blender or food processor, blend the cheeses into a smooth sauce.
  • Serve the roasted pike-perch with the fennel and pour the cheese sauce over it.

Macros:

  • Total Calories: 525kcal
  • Carbs: 15g
  • Proteins: 50g
  • Fats: 40g


 

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