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Ingredients
0 servings
Smoothies
Overnight Oats

½ cuprolled oats

½ cupmilk
dairy or non-dairy

¼ cupGreek yogurt

1 Tbspchia seeds

1 tsphoney

fresh fruits

nuts
Chia Pudding

½ cupunsweetened almond milk
or other nondairy milk beverage

2 tablespoonschia seeds

2 teaspoonspure maple syrup

⅛ teaspoonalmond extract

½ cupfresh blueberries

1 tablespoonalmonds
Roasted Potatoes

1.5 lbred potatoes
small, cut into fourths, 3/4-inch chunks

2 tablespoonsvegetable oil

1 teaspoondried rosemary leaves
crushed

½ teaspoonsalt

½ teaspoonpepper
Roasted Vegetables
Instructions
Roasted Vegetables
Step 1
Roasted Potatoes: Heat oven to 425°F. In ungreased 15x10x1-inch pan, mix all ingredients for roasted potatoes; spread evenly in pan. Roast uncovered 25 to 35 minutes, stirring occasionally, until potatoes are tender and browned.

Step 2
For Roasted Vegetables:Wash and roughly chop vegetables (or use pre-chopped veggies)
Add chopped veggies to a baking tray. Toss the vegetables in cooking oil, sea salt, black pepper and Italian herb mix. Roast for about 20-40 minutes, or until fully cooked.
For the Breakfasts
Step 3
For the Overnight Oats and the Chia Pudding, add all ingredients together in a jar. Mix together and cover. Store in fridge overnight. When time to eat, spoon out the jar.
Step 4
For the Smoothies, if you want to use fresh fruit, chop and put in a ziplock bag. Otherwise use already frozen fruit. When you’re ready to make your smoothie, simply add all the ingredients to a blender. Serve in a glass and drink chilled.
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