Sunday

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

• 1 cup Quinoa, cooked
• 1 Sweet potato, cubed
• 1 cup Broccoli florets
• 1 Avocado, sliced
• 0.25 cup Chickpeas, roasted
• 2 tbsp Tahini
• 1 tbsp Lemon juice
• 1 tsp Maple syrup
• 1 tbsp Olive oil

Method

1. 1Roast sweet potato and broccoli at 425°F with olive oil and salt for 22 min.
2. 2Whisk tahini, lemon, maple, and 2 tbsp warm water until pourable.
3. 3Layer quinoa, roasted veg, chickpeas, and avocado in bowls.
4. 4Drizzle generously with tahini sauce.

Ingredients

• 4 Chicken cutlets
• 0.25 cup Gluten-free flour
• 3 tbsp Olive oil
• 0.5 cup Chicken broth
• 1 Lemon
• 2 tbsp Capers
• 2 tbsp Butter
• 2 tbsp Fresh parsley

Method

1. 1Dredge chicken in flour; sear in olive oil 3–4 min per side. Remove.
2. 2Deglaze pan with broth and lemon juice; reduce 2 min.
3. 3Swirl in capers and butter; return chicken and coat.
4. 4Garnish with parsley and serve.