Tuesday

Ingredients

• 0.5 cup Rolled oats
• 0.75 cup Almond milk
• 1 tbsp Chia seeds
• 1 tsp Rose water
• 1 tsp Maple syrup
• 1 tbsp Pistachios, crushed

Method

1. 1Stir oats, milk, chia, rose water, and maple in a jar.
2. 2Chill overnight.
3. 3Top with pistachios and serve cold.

Ingredients

• 2 tbsp Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 bunch Lacinato kale, chopped
• 2 can Cannellini beans, 15 oz each, drained
• 6 cup Vegetable broth, low sodium
• 1 tsp Dried oregano
• 1 pinch Salt & pepper
• 1 Lemon wedges

Method

1. 1Warm olive oil in a Dutch oven; sauté onion until soft, 5 min.
2. 2Add garlic and oregano; cook 1 min.
3. 3Pour in broth and beans; simmer 15 min.
4. 4Stir in kale; cook 5 more min until tender.
5. 5Season, finish with lemon, and ladle into bowls.

Ingredients

• 2 piece Wild salmon fillets, 6 oz each
• 2 tbsp Olive oil
• 1 Lemon
• 2 Garlic cloves, minced
• 1 tbsp Fresh dill
• 1 tsp Sea salt
• 0.5 tsp Black pepper

Method

1. 1Heat oven to 400°F and line a sheet pan with parchment.
2. 2Pat salmon dry; rub with olive oil, garlic, salt, and pepper.
3. 3Top with lemon slices and dill.
4. 4Bake 12–15 min until salmon flakes easily.
5. 5Finish with a squeeze of fresh lemon.