BREAKFAST
Banana Oat Pancakes
Reheat from the leftovers from Monday. If you need to remake, see below.
Ingredients:
2 medium ripe bananas (brown spots are good)
2 eggs
1/2 cup almond milk
1 tsp vanilla
1 1/2 C oats (gluten free if desired)
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
maple syrup
Optional: chocolate chips or blueberries
Directions:
Heat skillet on medium heat and spray with olive oil.
Combine all ingredients in blender and mix well. Roughly a minute.
Pour into skillet. Place a few chocolate chips if desired. Once pancakes are cooked you can top with blueberries and drizzle with maple syrup. If you added chocolate chips a little melted nut butter drizzled overtop makes a nice pairing.
SNACK
Strawberries and Pistachios
Ingredients:
1/2 C Diced Strawberries
1/4 C Pistachios
LUNCH
"Leftover" Omelet
Ingredients:
2 eggs or 3 egg whites
2 tbsp almond milk
1/8 cup diced tomato
1/8 cup avocado
1/8 cup kale
slice of ham diced
"sprinkle" mozzarella cheese
olive oil
*You can use any vegetables you have in your fridge from the week. It's a good chance to use up what you have!
Directions:
Heat skillet with some olive oil. Beat the egg and milk in a bowl. Pour into skillet. Add veggies. Once there is no longer any "runny" egg - flip. Sprinkle some cheese and fold omelet in half.
SNACK
NO BAKE ENERGY BALLS
Enjoy two balls from the fridge.
DINNER
Quinoa Veggie Stew
Reheat soup in a bowl and top with fresh parmesan.