Saturday

Ingredients

• 0.25 cup Chia seeds
• 1 cup Almond milk, unsweetened
• 1 Lemon, zested
• 1 tbsp Maple syrup
• 1 cup Vanilla Greek yogurt
• 1 cup Mixed berries

Method

1. 1Whisk chia, almond milk, lemon zest, and maple in a jar.
2. 2Chill at least 4 hours or overnight until pudding-thick.
3. 3Layer chia pudding with yogurt in two glasses.
4. 4Top with berries and a little extra lemon zest.

Ingredients

• 0.5 cup Farro, dry
• 1 Cucumber, diced
• 1 cup Cherry tomatoes, halved
• 0.25 cup Kalamata olives
• 0.25 cup Feta, omit for dairy free
• 2 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dried oregano

Method

1. 1Cook farro per package directions; cool slightly.
2. 2Whisk olive oil, vinegar, and oregano.
3. 3Toss farro, vegetables, and olives with dressing.
4. 4Top with feta and serve at room temperature.

Ingredients

• 3 Zucchini, spiralized
• 0.33 cup Basil pesto
• 0.5 cup Cherry tomatoes, halved
• 1 tbsp Olive oil
• 2 tbsp Pine nuts

Method

1. 1Warm olive oil; sauté zoodles for 2 min.
2. 2Toss with pesto and tomatoes off heat.
3. 3Top with pine nuts and serve.