almond milk oatmeal
creamy chicken tortilla
egg mushroom salad
Warm-up the almond milk. Pour it in a bowl together with the rolled oats.
Cut the banana into circles and add it on top, together with the crushed almond and berries.
Boil the chicken breast in water for 5-10 minutes. Once cooked, chop it into thin pieces.
Meanwhile, cut the tomatoes and red onion into small cubes, and trim and grate the carrot.
In a separate bowl, mash the avocado. Add the Greek yogurt, squeeze a little bit of lime and sprinkle salt and pepper. Mash them until they are smooth.
Warm your whole-grain tortilla in a pan, for less than a minute. Start filling it with all of your ingredients. Wrap it up and dig in!
Add the fresh spinach salad as a base and start layering all the ingredients on the top. Season with olive oil, salt, and pepper.
For the dressing, mix the Greek yogurt, Dijon mustard, curry, salt, and pepper.
Blend all of the ingredients in a blender or food processor.
Pour into a glass and sip up!