# Healthy Breakfast, Lunch & Dinner

This video provides recipes for overnight oats, pasta salad, and salmon/chicken with roasted potatoes and veggies, sufficient for four days for two people.

- Servings: 8 servings
- Cuisine: Italian
- Category: Breakfast
- Language: en

## 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

## Instructions

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

## Source

- Original video: https://youtu.be/LsIYWd-V9Ms?si=-n2RWFoADSi8hOqy
- Recipe page: https://www.cliprecipe.com/recipe/c1edaa9e-9834-4b32-84c9-b551120df051
- Extracted: 2025-05-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt