Cherry Vanilla Overnight Oats

Ingredients

• 1/2 cup Quaker^® Oats

• 1/2 cup nonfat milk

• 1/4 cup plain, nonfat yogurt

• 1/2 cup cherries, pitted

• 1 teaspoon cinnamon

• 1 teaspoon flax seed

Cooking Instructions

Add Quaker® Oats to your container of choice and pour in milk. Alternate between layers of pitted cherries and layers of low-fat yogurt. Add a layer of pitted cherries. Top off with cinnamon and flax seeds. Place in fridge and enjoy in the morning or a few hours later. Let steep for at least 8 hours in a refrigerator 40° F or colder. Best to eat within 24 hours.

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Hummus, Micro Greens, and Diced Red Peppers on Toast with a Balsamic Drizzle

Ingredients

• 1 (14 oz) can chickpeas, drained
• 1 teaspoon baking soda
• 1 large garlic clove, peeled
• 1 lemon, zested and juiced
• 1/2 teaspoon cumin
• 3/4 teaspoon kosher salt
• 2 tablespoons olive oil, plus more for garnish.
• 1/2 cup roasted red peppers, divided and drained

• Whole grain Bread

   

Cooking Instructions

In the bowl of a food processor, add the drained, chickpeas and garlic. Puree for 1 minute, scraping down the bowl of the food processor. Add the lemon zest and 1 tablespoon of lemon juice. Puree for 1 minute, scraping down the bowl halfway through.

Add the cumin, salt and 2 tablespoons of olive oil. Puree until it looks creamy. Add 1/4 cup of roasted red peppers. Puree until well incorporated, about 1 minute. Taste and adjust seasonings to your liking. Smother on toasted whole gran bread.

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Chia Seed Pudding with Berries

Ingredients

• 1 ¾ cups blackberries, raspberries and/or diced mango (fresh or frozen), divided

• 1 cup unsweetened almond milk or milk of choice

• ¼ cup chia seeds

• 1 tablespoon pure maple syrup

• ¾ teaspoon vanilla extract

• ½ cup whole-milk plain Greek yogurt

• ¼ cup granola

Cooking Instructions

Puree 1 1/4 cups fruit and milk in a blender or food processor until smooth. Scrape into a medium bowl; mix in chia, syrup and vanilla. Cover and refrigerate for at least 8 hours and up to 3 days.

Divide the pudding between 2 bowls, layering each serving with 1/4 cup of the remaining fruit, 1/4 cup yogurt and 2 tablespoons granola.

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Eggs and Veggie Omelet with Sweet Potato Hash

Ingredients

• 2 Free Range Eggs
• 1/4 Courgette chopped . Handful Spinach . 1/4 Scallion
• 1/2 Medium Sweet potato cooked and mashed (useful to use left over sweet potato mash from the night before)
• Tsp Coconut Oil
• Salt, pepper and paprika to season

Cooking Instructions

1. Heat the oil in a pan and add the courgette. Cook for approx 3mins.

2. Crack the eggs into a cup and mix. Pour this into the pan and add the spinach.  

3. Cook for approx 1-2 mins. Then fold over the sides of the omelet and press down on it.

4. Remove from pan and keep warm.

5. Mix the potato and scallions together and form a medium ball shape.

6. Place onto the pan and press down creating a burger shape. Cook on each side for 1min.

7. Serve this with the omelet and enjoy!

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