Calories 516
Serving: 2
Minutes: 25
Coconut Banana Steel-Cut Oats
Ingredients:
2/3 cup Organic Coconut Milk (canned)
2/3 cup Water
1/2 cup Steel Cut Oats (uncooked)
1 Banana (very ripe)
1/4 cup Pecans (toasted)
1/4 cup Unsweetened Coconut Flakes (toasted)
Direction:
Combine water, coconut milk, and steel-cut oats in a pot and stir well. Place over medium-high heat and bring to a quick boil. Reduce heat to medium-low and cook the oats while occasionally stirring for 10 to 20 minutes depending on how crunchy you like them. Remove the steel-cut oats from the heat and add the sliced banana to the pot. Mash with a fork into the cooked oats and stir until well combined. Divide your banana steel-cut coconut oats between bowls, top with pecans and coconut. Enjoy!
Nutrition:
Fibre 8g
Fat 33g Sugar 10g
Carbs 51g Protein 7g
Note: Store fruits and oats in separate airtight containers in the fridge overnight. Reheat on the stovetop adding a dash of coconut milk. Add in a serving of protein powder.
Snack
Calories: 116
Serving: 5
Minutes: 15
1/3 cup Quick Oats
2 1/2 tbsps Ground Flax Seed
2 3/4 tsp Cacao Powder
1/16 tsp Sea Salt
2 1/2 tbsps All-Natural Peanut Butter
1 2/3 tbsps Maple Syrup
1 1/4 tbsps Organic Raisins
1 tbsp Unsweetened Almond Milk (optional)
Direction
In a large mixing bowl, combine oats, cacao powder, flax, sea salt, maple syrup, raisins, and peanut butter. Add a dash almond milk if the dough is too thick and sticky. Roll the dough into balls about 1-inch in diameter. Chill in the fridge for at least 20 minutes before serving. Enjoy!
Note: Store in an airtight container in the fridge for seven days or in the freezer for longer. Always serve chilled. One serving is equal to one ball. For best results, these balls need a smaller oat-texture. If you substitute with rolled oats, pulse a few times in a food processor to chop them up into a quick oats texture.
Fibre 2g
Fat 6g Sugar 6g
Carbs 13g Protein 3g
Dinner
Calories 463
Serving: 2
Minutes: 25
Lentil Curry
Ingredients:
1 1/2 tsp Coconut Oil
1/2 yellow onion (large, chopped)
1 1/2 garlic clove minced
1 1/2 tsp ginger grated
1 tbsp curry powder
1/2 tsp cumin
1/4 tsp sea salt
1/8 tsp red pepper flakes
1/2 lime juiced
1/4 cup organic vegetable broth
1/2 cup coconut milk
1 cup cooked lentils
1/4 cup cilantro chopped
3 cups baby spinach
1/2 cup jasmine rice
1 tsp maple syrup
Cook the rice according to package instructions. Add the coconut oil to a large skillet and heat over medium heat. Add the garlic, onions, and ginger to the pot. Stir and sauté for 3 to 5 minutes until the onions begin to soften. Add in the curry powder, salt, cumin, and red pepper flakes. Continue to cook for about one minute until the spices become fragrant. Add the vegetable stock and lime juice and stir once again. Next, add the coconut milk, lentils, and cilantro. Stir well to combine and wilt in the spinach 2 cups at a time. Bring to a gentle boil then reduce heat and simmer for 15 minutes. Once the curry has thickened, stir in the maple syrup. Divide the cooked rice into bowls and top with the curry. Enjoy!
Note: Keep in an airtight container in the fridge for up to 3 days
