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[TROPICAL SOAKED MUESLI]
2 cups Oats
1 cup Quinoa Flakes (can sub for more oats, puffed cereal, or other nut/seed of choice)
โ
cup Medjool Dates, chopped (or other Dried Fruit of choice)
ยฝ cup Coconut Chips
ยผ cup Chia Seeds
ยฝ tbsp Cinnamon
Macadamia Milk (or other Plant Milk of choice)
Fresh or Frozen Fruit
* DIRECTIONS = combine all of the ingredients except the fruit and Macadamia Milk into a bowl and stir well. Portion out the Muesli into 5 containers, mixing equal parts Muesli and Macadamia Milk. I would recommend between 1/2 – 1 cup of Muesli per jar ๐ Top with fresh or frozen fruit and store in the fridge until you are ready to eat it!
[SALSA-STUFFED SWEET POTATOES]
As many Sweet Potatoes as you need (~5-10, depending on size)
1 cup Dry Green Lentils
1 + 1/3 cup Salsa, divided (* I used a Tomatillo Salsa, which is why it is green)
2 cups Water
1 cup Tomatoes, chopped
1 cup Cilantro, chopped
ยฝ Red Onion, finely diced
2 tbsp Nutritional Yeast
ยผ cup Pumpkin Seeds
Juice of 1 Lime
Tahini or Avocado, to drizzle on top
* DIRECTIONS = Perforate the Sweet Potatoes with a knife and roast on a baking sheet at 400F for 45-60 minutes, or until tender. In the meantime, add 1 cup of dry Green Lentils with 1 cup of Salsa and 2 cups of Water to a Medium Pot and bring to a boil. Cover, reduce heat, and let simmer for 30 minutes. Once the Lentils have cooked, add them to a bowl with the Tomatoes, Red Onion, Cilantro, 1/3 cup Salsa, Nutritional Yeast, Pumpkin Seeds, and Lime Juice. Stir well. Slice your roasted Sweet Potatoes in half, place them in a tupperware, and generously stuff with the Lentil Mixture. Top with an extra drizzle of Tahini or Fresh Avocado.
[GREEK-INSPIRED KALE SALAD W/ TOFU FETA]
Full Recipe Here: http://FromMyBowl.com/greek-kale-salad-tofu-feta/
* Note – if you are making this salad for 5 meals, I would double this recipe!
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