Healthy Breakfast, Lunch & Dinner

Serves 8
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Directions

  1. 1Preheat the oven to 220 Celsius degrees / 430 in Fahrenheit
  2. 2Preheat the oven to 220 Celsius degrees / 430 in Fahrenheit
  3. 3Preheat the oven to 220 Celsius degrees / 430 in Fahrenheit
  4. 4Prepare overnight oats for breakfast
  5. 5Prepare overnight oats for breakfast
  6. 6Prepare overnight oats for breakfast
  7. 7Mix gluten-free oats, chia seeds, almond milk, lactose-free Greek yogurt, maple syrup, and vanilla extract
  8. 8Mix gluten-free oats, chia seeds, almond milk, lactose-free Greek yogurt, maple syrup, and vanilla extract
  9. 9Mix gluten-free oats, chia seeds, almond milk, lactose-free Greek yogurt, maple syrup, and vanilla extract
  10. 10Put the overnight oats in the fridge to set
  11. 11Put the overnight oats in the fridge to set
  12. 12Put the overnight oats in the fridge to set
  13. 13Chop potatoes, spread them on a baking pan, drizzle with garlic infused olive oil, and season with salt
  14. 14Chop potatoes, spread them on a baking pan, drizzle with garlic infused olive oil, and season with salt
  15. 15Chop potatoes, spread them on a baking pan, drizzle with garlic infused olive oil, and season with salt
  16. 16Bake potatoes in the oven for about 25 minutes
  17. 17Bake potatoes in the oven for about 25 minutes
  18. 18Bake potatoes in the oven for about 25 minutes
  19. 19Prep salmon and chicken for dinner
  20. 20Prep salmon and chicken for dinner
  21. 21Prep salmon and chicken for dinner
  22. 22Drizzle olive oil over the salmon, season with dijon mustard, salt and pepper.
  23. 23Drizzle olive oil over the salmon, season with dijon mustard, salt and pepper.
  24. 24Drizzle olive oil over the salmon, season with dijon mustard, salt and pepper.
  25. 25Brush chicken with pesto, sprinkle with salt and pepper
  26. 26Brush chicken with pesto, sprinkle with salt and pepper
  27. 27Brush chicken with pesto, sprinkle with salt and pepper
  28. 28Bake the salmon for 10-12 minutes and the chicken for 15-18 minutes
  29. 29Bake the salmon for 10-12 minutes and the chicken for 15-18 minutes
  30. 30Bake the salmon for 10-12 minutes and the chicken for 15-18 minutes
  31. 31Chop cherry tomatoes in half
  32. 32Chop cherry tomatoes in half
  33. 33Chop cherry tomatoes in half
  34. 34Fry with a tablespoon of olive oil for 5 minutes
  35. 35Fry with a tablespoon of olive oil for 5 minutes
  36. 36Fry with a tablespoon of olive oil for 5 minutes
  37. 37Cook lentil pasta
  38. 38Cook lentil pasta
  39. 39Cook lentil pasta
  40. 40Remove the salmon from the oven
  41. 41Remove the salmon from the oven
  42. 42Remove the salmon from the oven
  43. 43Remove the tomatoes from the pan and reserve tomato juice
  44. 44Remove the tomatoes from the pan and reserve tomato juice
  45. 45Remove the tomatoes from the pan and reserve tomato juice
  46. 46Mix the tomato juices, balsamic vinegar and garlic infused olive oil, salt and pepper together for the dressing
  47. 47Mix the tomato juices, balsamic vinegar and garlic infused olive oil, salt and pepper together for the dressing
  48. 48Mix the tomato juices, balsamic vinegar and garlic infused olive oil, salt and pepper together for the dressing
  49. 49Build the pasta salad
  50. 50Build the pasta salad
  51. 51Build the pasta salad
  52. 52Add lentil pasta, arugula, mini mozzarellas, roasted cherry tomatoes and basil into a big glass container, then add the dressing
  53. 53Add lentil pasta, arugula, mini mozzarellas, roasted cherry tomatoes and basil into a big glass container, then add the dressing
  54. 54Add lentil pasta, arugula, mini mozzarellas, roasted cherry tomatoes and basil into a big glass container, then add the dressing
  55. 55Chop parsley for the sauce
  56. 56Chop parsley for the sauce
  57. 57Chop parsley for the sauce
  58. 58Make a sauce with parsley, low fat sour cream, lemon juice, salt and pepper
  59. 59Make a sauce with parsley, low fat sour cream, lemon juice, salt and pepper
  60. 60Make a sauce with parsley, low fat sour cream, lemon juice, salt and pepper
  61. 61Cook frozen veggie mix for dinner
  62. 62Cook frozen veggie mix for dinner
  63. 63Cook frozen veggie mix for dinner
  64. 64Mix frozen vegetables with olive oil and salt, then bake for about 15 minutes
  65. 65Mix frozen vegetables with olive oil and salt, then bake for about 15 minutes
  66. 66Mix frozen vegetables with olive oil and salt, then bake for about 15 minutes

Ingredients

  • 4 cups gluten-free oats
  • 4 cups gluten-free oats
  • 4 cups gluten-free oats
  • 8 tablespoons chia seeds
  • 8 tablespoons chia seeds
  • 8 tablespoons chia seeds
  • 4 cups milk of choice
  • 4 cups milk of choice
  • 4 cups milk of choice
  • 4 cups low-fat Greek yogurt
  • 4 cups low-fat Greek yogurt
  • 4 cups low-fat Greek yogurt
  • 4 - 8 teaspoons maple syrup or honey
  • 4 - 8 teaspoons maple syrup or honey
  • 4 - 8 teaspoons maple syrup or honey
  • 4 teaspoons vanilla extract
  • 4 teaspoons vanilla extract
  • 4 teaspoons vanilla extract
  • 4 lbs small potatoes
  • 4 lbs small potatoes
  • 4 lbs small potatoes
  • 1 - 2 tablespoons garlic infused olive oil
  • 1 - 2 tablespoons garlic infused olive oil
  • 1 - 2 tablespoons garlic infused olive oil
  • to taste salt
  • to taste salt
  • to taste salt
  • 4 pieces salmon
  • 4 pieces salmon
  • 4 pieces salmon
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 4 teaspoons dijon mustard
  • 4 teaspoons dijon mustard
  • 4 teaspoons dijon mustard
  • pinch salt & pepper
  • pinch salt & pepper
  • pinch salt & pepper
  • 4 chicken breasts
  • 4 chicken breasts
  • 4 chicken breasts
  • 4 tablespoons pesto
  • 4 tablespoons pesto
  • 4 tablespoons pesto
  • 4.5 lbs frozen veggie mix
  • 4.5 lbs frozen veggie mix
  • 4.5 lbs frozen veggie mix
  • 1.1 lbs lentil/chickpea pasta
  • 1.1 lbs lentil/chickpea pasta
  • 1.1 lbs lentil/chickpea pasta
  • 2 lbs cherry/grape tomatoes
  • 2 lbs cherry/grape tomatoes
  • 2 lbs cherry/grape tomatoes
  • 9 oz mini mozzarellas
  • 9 oz mini mozzarellas
  • 9 oz mini mozzarellas
  • 1 bunch basil
  • 1 bunch basil
  • 1 bunch basil
  • 3.5 oz arugula/rocket
  • 3.5 oz arugula/rocket
  • 3.5 oz arugula/rocket
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch parsley
  • 14 oz low fat sour cream or Greek yogurt
  • 14 oz low fat sour cream or Greek yogurt
  • 14 oz low fat sour cream or Greek yogurt
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon