Breakfast, Lunch and Dinner

Happy Friday!! The week has finally come to an end!

I always love when the weekend is here. I get to see my friends, relax and chill.

There isn't going to be much content to this post, just three recipe ideas that I wanted to share with you all. The first two is a breakfast and lunch smoothie idea and it's actually what I had today. And the last is a dinner or anytime recipe that I cooked up last night for dinner!

Enjoy!


Oatmeal Breakfast Shake


Ingredients:

• 1/3 cup oats (*If you do a 1/4 cups oats then do a 1/2 cup almond milk)
• 3/4 cup almond milk
• 1/2 tbs. almond butter
• 1 tbs. ground flax
• handful of blueberries
• You may add protein powder to this if you like, optional though.

Directions:
Night before add to the blender cup the oats and the almond milk. Cover and refrigerate over nights. In the morning add almond butter and protein powder (if you add any) and blend together! Add just a little more milk or water if the mixture is too thick. Pour into a bowl and top with the ground flax and blueberries. Chia seeds would work great with this too!

Look at the thick consistency! (After I mixed the blueberries and flax in)

Spinach-Kale Banana-Strawberry Green Monster

Ingredients:

• 1/2 cup vanilla almond milk
• 1/2 cup water
• 1/2 cup kale
• 1/2 cup spinach
• 1/4 medium banana
• 3 medium strawberries
• Arbonne Vanilla Protein Powder (Omit protein powder if you want, optional)
• 1 tbs. chia seeds
• cinnamon

Directions:

Blend together first the water, vanilla almond milk, kale and spinach. Once the kale and spinach are blended thoroughly, add the strawberries, banana, protein powder, chia seeds and cinnamon. Blend together until everything is blended completely, pour into a cup and enjoy!

Roasted Chickpeas with Swiss Chard and Quinoa

Ingredients:

1 tbs. Extra virgin Olive oil (or oil of choice)

1/3 cup drained and rinsed chickpeas

1/2 cup cooked quinoa 

1 cup chard (cut up)

Handful grape tomatoes

1/2 cup sugar snap peas

1/4 cup diced onions

Garlic powder

Dried Sage

Salt and pepper

Directions:

Preheat oven to 425 degrees and line a baking sheet with foil. Drain and rinse the chickpeas. Use a 1/3 cup of the chickpeas and add to a bowl. Add to the chickpeas a drizzle of olive oil, the garlic powder, dried sage and salt and pepper to taste. Toss to combine to coat the chickpeas. Pour onto the lined baking sheet and cook in the oven for about 25 mins or until the chickpeas start to turn a golden brown. While chickpeas are cooking, heat a pan with the 1 tbs. of EVOO and cook the onions until they start to turn translucent. Next add in the sugar snap peas and tomatoes, cook for 3-5 mins. Add in the chard and cook until it starts to wilt. Next add in the quinoa just to heat it through. Season with salt, pepper and garlic powder to taste. Add the mixture to a bowl and top with the roasted chickpeas.