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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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Baked Salmon with Asparagus



Ingredients:

  • 200g salmon fillet
  • 150g fresh asparagus
  • 1 tablespoon olive oil (approximately 15ml)
  • 1 clove of minced garlic
  • Juice of 1/2 lemon
  • Salt to taste
  • Black pepper to taste

Kitchen Tools Needed:

  • Baking tray
  • make
  • Cutting board
  • To harvest
  • Spatula

Instructions:

  • Preheat oven to 200°C.
  • In a baking dish, place the salmon fillet and season with salt, pepper, minced garlic and lemon juice.
  • Add the asparagus around the salmon and drizzle everything with olive oil.
  • Bake in the oven for about 15-20 minutes, or until the salmon is cooked through and the asparagus is tender.
  • Serve hot.

Macros:

  • Total Calories: 350kcal
  • Carbs: 5g
  • Proteins: 30g
  • Fats: 20g


 

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