Breakfast

Cashew, Orange Oatmeal

Makes 2 Servings

½ cup of rolled oats
1 cup of filtered water
1 orange (navel, clementine or blood orange)
1 tablespoon of cashews
1 tablespoon of whole chia seeds
1 teaspoon of unsweetened shredded coconut
1 teaspoon of real maple syrup (optional)
Add oats and water into a stovetop pot on medium heat and bring to a boil. Reduce heat to a simmer and let cook for 5-10 minutes, stirring occasionally. Using a microplane, zest the outer layer of the orange. Be careful to avoid the white layer underneath which tastes bitter. Add oatmeal to a bowl and top with peeled orange segments, cashews (roughly chopped), chia seeds, shredded coconut, optional maple syrup and orange zest. Enjoy!

Snack

Carrots & Hummus

1 Serving

1 cup of sliced carrots or baby carrots
2 tablespoons of your favorite store-bought hummus

Lunch

Brown Rice, Black Eyed Peas & Veggie Bowl

Snack

Vanilla, Ginger Chia Pudding

Makes 1 Serving

Pudding Ingredients

1 cup unsweetened almond milk
¼ cup whole chia seeds
¼ teaspoon vanilla extract
½ tablespoon real maple syrup
1 teaspoon ground cinnamon
¼ teaspoon ground ginger

Toppings

1 tablespoon of chopped walnuts
½ cup diced apples
Additional pinch of cinnamon
Add all pudding ingredients into a small jar or container and mix together with a spoon. Cover and place in the refrigerator for 2 hours or overnight. Top with diced apples, walnuts and an additional sprinkle of cinnamon!

Dinner

Sweet Potato Lentil Shepherd's Pie with Salad

Makes 4 Servings

1 large sweet potato
¼ cup coconut milk (from a can, the thick creamy part that rises to the top after refrigeration)
1 teaspoon coconut oil
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 (15-ounce) can of organic lentils, drained and rinsed (unsalted and BPA-Free)
¼ cup vegetable stock
¼ teaspoon rosemary
¼ teaspoon cloves
¼ teaspoon garlic powder
Sea salt and pepper to taste
Preheat oven to 425°F. Peel, dice and boil the sweet potatoes. Add coconut oil into a stovetop pot on medium to high heat. Then add in onions and let cook until translucent, stirring occasionally. Add in celery and carrots and cook for 2-3 minutes, stirring occasionally. Then add in lentils, rosemary, cloves, garlic, sea salt, pepper and vegetable stock and cook until carrots are soft. Meanwhile, add the boiled sweet potatoes into a blender with coconut milk, sea salt and pepper and blend until thick and creamy. Add lentil pie mixture to the base of a casserole dish and top with the sweet potato mixture. Bake in the oven for 10-15 minutes. Then enjoy!