Tomatoes the source of strong antioxidants

tomatoes health bens feb 16

Blueberry Lemon Cheesecake Overnight Oats

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Overnight Blueberry Lemon Cheesecake Oats

Cheesecake flavored oats bursting with lemon and blueberries, all come together in a protein packed, make ahead breakfast!

5 min Prep Time

12 hr Cook Time

12 hr, 5 Total Time

Yields 2

Author:

Megan

Ingredients

    • 1 cup oats
    • 1 scoop Vanilla Protein Powder
    • 2 tablespoons chia seeds
    • 1/2 cup unsweetened vanilla almond milk (or milk of choice)
    • 1/2 cup fat free vanilla greek yogurt
    • 1 cup frozen blueberries
    • Stevia, Maple Syrup, Honey or Sugar, if desired
    • 1/4 cup light cream cheese
    • 1/4 tsp lemon extract
    • 2 tablespoons sugar free maple syrup

Instructions

  1. Combine oats, protein powder and chia seeds. Stir in yogurt. Divide between two mason jars. Feel free to add in sweetener here, if using.
  2. In a small bowl, combine cream cheese, lemon extract and maple syrup. Stir until fully combined and smooth.
  3. Top oat mixture with cream cheese mixture then blueberries.
  4. Seal mason jars with lid, then set in fridge to let sit overnight.
  5. In the morning, devour!

Notes

https://withsaltandwit.com/blueberry-lemon-cheesecake-overnight-oats//

Odlums wholemeal rye bread recipe

Try our wholemeal rye bread topped with avocado and tomatoes for a healthy lunch option or tasty weekend brunch

What you need:

  • 500g/1lb 2oz Odlums Wholemeal Rye Flour
  • 500ml/ 17fl oz Warm Water
  • 1 tbsp Black Treacle
  • 1 x 7g sachet Instant Dried Yeast
  • ½ tsp Salt

 

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line a 900g/2lb loaf tin with baking parchment.
  2. In a jug, add treacle to the warm water and stir.
  3. Place rye flour in a bowl, make a well in the centre, add the yeast and pour on half of the liquid, gently add the flour from the edges of the well and rest for 15 mins.
  4. Add the remaining liquid and salt, mix well with a spoon to combine the ingredients. The mix will be quite thick, add more water if necessary to achieve a soft sticky dough.
  5. Transfer to the prepared tin, smooth the top with the back of a spoon dipped in water. Leave it, covered with a damp tea towel or cling film for approximately 1 hour, or until the dough has risen to the top of the tin.
  6. Bake for about 35-45 minutes until golden brown and the bread sounds hollow, when tapped underneath.
  7. Turn out onto a wire tray to cool. Enjoy!

Rye Bread