apple cinnamon oatmeal
yellow bean salad
Warm-up the almond milk.
Pour it in a bowl together with the rolled oats and mashed banana, and mix nicely.
Top with apple, crushed walnuts, and cinnamon.
If you are using canned yellow beans just rinse and drain them.
If you have frozen or fresh ones, toss them into boiling water and cook them for 10-15 minutes first.
Once drained, add them to a bowl and mix it together with 1 tablespoon olive oil, onion powder, ground cumin, salt, and pepper.
Add them to one side of a baking sheet.
Peel and cut the sweet potato into small cubes or circles.
Add the sweet potato circles to the other side of the baking sheet, drizzle olive oil, salt, and pepper.
Oven bake them for 15-20 minutes.
Meanwhile, add the lettuce salad in a bowl together with thinly sliced olives.
Once ready, add the sweet potato and yellow beans to a bowl and top with curry dressing*
*For the curry dressing just mix:
Break the eggs into a small bowl and whisk them using a fork, until completely blended.
Stir in the pepper and salt.
Heat a teaspoon of olive oil on a nonstick skillet over medium-high.
Add the egg mixture to the pan and start pulling the eggs from the sides of the pan into the middle.
Cook for about 2-3 minutes.
Once cooked, sprinkle parmesan over them and side with thinly sliced tomato.
Preheat the oven to 350F.
Blend the peanuts and seeds.
Once blended, mix them with the other ingredients.
Place them on a baking sheet, and bake for 10-15 minutes.
Once ready, let them cool a bit before cutting them into smaller cracker-sized pieces.
You can have 2-3 crackers as a snack.
Use Greek yogurt or hummus as a dip.