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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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Roast chicken with vegetables

Ingredients:

  • 500g of free-range chicken
  • 300g cherry tomatoes
  • 2 peppers (red and yellow)
  • 400g potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon of Provencal herbs

Kitchen Tools Needed:

  • Oven
  • Stove Top

Instructions:

  • Preheat the oven to 200°C.
  • Wash and cut the potatoes into cubes.
  • In a large bowl, combine potatoes, diced peppers, cherry tomatoes, olive oil, salt, pepper and herbes de Provence.
  • Place the chicken in a baking dish and surround it with the prepared vegetables.
  • Bake for about 1 hour, or until chicken is cooked through and golden brown.
  • Let the chicken rest for 10 minutes before carving and serving with vegetables.

Macros:

  • Total Calories: 600kcal
  • Carbs: 50g
  • Proteins: 70g
  • Fats: 30g


 

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