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BREAKFAST
Banana Oat Pancakes

Reheat from the leftovers from Monday. If you need to remake, see below.

Ingredients:

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. 

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