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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 Hard Boiled Egg

Ingredients:

1/2 C Diced Strawberries

1 Egg

LUNCH

Chicken Crunchwrap

Ingredients:

1/4 C chopped chicken breast or seitan or beans

1/4 C shredded lettuce

1 tbsp diced tomato

1/2 avocado diced

1 large burrito tortilla

1 flat hard taco shell (if you cannot find flat you can break a regular hard taco shell in half)

2 tsp sour cream

1/4 C shredded mexican cheese

 Directions:

Reheat chicken. Preheat skillet and spray with olive oil. Spread cheese on tortilla and place chicken on top of cheese. Place hard shell on top of chicken. Spread sour cream on shell. Top with lettuce, tomato and avocado. Fold up the tortilla and place folded side down on skillet. Once lightly toasted flip.

I have made this with beans instead of chicken and it is just as yummy!

SNACK

NO BAKE ENERGY BALLS

Enjoy two balls from the fridge.

DINNER

Quinoa Veggie Stew

Ingredients:

1/2 onion chopped

3 carrots chopped

2 stalks of celery chopped

1 zucchini chopped

1 sweet potato chopped

1/2 bell pepper chopped

6 cloves of garlic

1/2 teaspoon thyme

1 can diced tomatoes

1 can great northern beans (rinsed and drained)

4 cups of vegetable broth

1 cup quinoa

2 cups water

2 bay leaves

pinch red pepper flakes

salt and pepper to taste

1 lemon squeezed

1 cup chopped kale

Grated Parmesan 

Optional: baguette

Directions:

Combine all ingredients except kale in a crockpot. Cook on low for 6 hours. Then add kale until wilted (roughly 15 minutes). Top with fresh parmesan and enjoy with a baguette. Store leftovers.

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