Serves 8
Directions
- 1Preheat the oven to 220 Celsius degrees / 430 in Fahrenheit
- 2Prepare overnight oats for breakfast
- 3Mix gluten-free oats, chia seeds, almond milk, lactose-free Greek yogurt, maple syrup, and vanilla extract
- 4Put the overnight oats in the fridge to set
- 5Chop potatoes, spread them on a baking pan, drizzle with garlic infused olive oil, and season with salt
- 6Bake potatoes in the oven for about 25 minutes
- 7Prep salmon and chicken for dinner
- 8Drizzle olive oil over the salmon, season with dijon mustard, salt and pepper.
- 9Brush chicken with pesto, sprinkle with salt and pepper
- 10Bake the salmon for 10-12 minutes and the chicken for 15-18 minutes
- 11Chop cherry tomatoes in half
- 12Fry with a tablespoon of olive oil for 5 minutes
- 13Cook lentil pasta
- 14Remove the salmon from the oven
- 15Remove the tomatoes from the pan and reserve tomato juice
- 16Mix the tomato juices, balsamic vinegar and garlic infused olive oil, salt and pepper together for the dressing
- 17Build the pasta salad
- 18Add lentil pasta, arugula, mini mozzarellas, roasted cherry tomatoes and basil into a big glass container, then add the dressing
- 19Chop parsley for the sauce
- 20Make a sauce with parsley, low fat sour cream, lemon juice, salt and pepper
- 21Cook frozen veggie mix for dinner
- 22Mix frozen vegetables with olive oil and salt, then bake for about 15 minutes
Ingredients
- 4 cups gluten-free oats
- 8 tablespoons chia seeds
- 4 cups milk of choice
- 4 cups low-fat Greek yogurt
- 4 - 8 teaspoons maple syrup or honey
- 4 teaspoons vanilla extract
- 4 lbs small potatoes
- 1 - 2 tablespoons garlic infused olive oil
- to taste salt
- 4 pieces salmon
- 1 tablespoon olive oil
- 4 teaspoons dijon mustard
- pinch salt & pepper
- 4 chicken breasts
- 4 tablespoons pesto
- 4.5 lbs frozen veggie mix
- 1.1 lbs lentil/chickpea pasta
- 2 lbs cherry/grape tomatoes
- 9 oz mini mozzarellas
- 1 bunch basil
- 3.5 oz arugula/rocket
- 1 bunch parsley
- 14 oz low fat sour cream or Greek yogurt
- 0.5 lemon
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