marissaherbstlerChocolate peanut butter protein zoats this morning 😍 these were soooo thick and yummy! #oatgoals 👌🏽
Here’s what I done did👇🏼
1/4 C old fashioned oat
About 2tbsp cocoa powder
14g Almond flour
45g grated zucchini
Little bit of vanilla (super accurate measurement, ik)
Enough water to JUST cover everything
Mix and microwave for 1:30. Stir and continue to microwave in 30 sec intervals until done! Pour in 1/4C liquid egg whites and microwave for about 30ish seconds. Top with peanut butta, dairy free choco chips, and sliced almonds (or whatever you wanna top it with, do you boo boo)
Fish is a staple of healthy eating, so satisfy your salmon cravings with one of our favorite sandwich recipes – made all the better with a generous spread of Dairygold Original.
- 2 slices wholegrain bread
- A generous spread of Dairygold Original
- 2 slices of fresh smoked salmon (roughly 60g)
- Salt and freshly ground pepper
- 1/2 small red onion, finely chopped
- Handful of kalamata olives, pitted and sliced
- Red bell pepper, peeled, seeded, and chopped
- Handful of chopped fresh flat-leaf parsley
- Juice of 1 lemon
Mix the red onion, olives, bell pepper, parsley, lemon juice, and a dash of olive oil in a bowl.
Mix in the smoked salmon to the bowl. Season it with salt and pepper to taste.
Toast the wholegrain bread, and smoother the toasted bread with a generous amount of Dairygold and then take the filling and spoon on top.
Cut the sandwiches diagonally in half, and serve. Delicious!
#breakfast bowl that combines oats, quinoa, barley flakes, and chia or hemp seeds +dried fruit? Yes, please! This is one fiber-filled #recipe we can’t wait to try: http://www.eatingwell.com/recipe/255762/quinoa-chia-oatmeal-mix/ … #fiber #guthealth #NationalNutritionMonth #ColorectalCancerAwarenessMonth
100g baby/new season potatoes (or 2cm cubed Roosters)
½ fennel bulb, finely sliced
1 small courgette
50g cook lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds
For the dressing:
2tbsp olive oil
Juice of 1 lemon
½ tsp dill
1tsp chopped parsley
Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.
Take a vegetable peeler to make ribbons of courgette and place into the bowl.
Add the finely sliced fennel, cooked lentils and pomegranate seeds.
Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.
- Prep in:20 mins
- Cook in:10 mins
|Energy (Kcal) 226||11%|
|Energy (KJ) 940||11%|
|Saturated Fat 2g||10%|
|Total Sugars 5g||5%|