Breakfast: Chocolate Raspberry Baked Oats

Ingredients for four servings:

• 2 cups (gluten-free) oats
• 2 bananas
• 4 eggs
• 4 tablespoons unsweetened cacao powder
• 4 teaspoons baking powder
• 2 cups milk of choice
• Optional: 3 scoops vegan chocolate protein powder
• Topping: 1 cup raspberries

1. Put all the ingredients into a blender and mix until smooth.
2. Pour into greased glass containers.
3. Bake at 180°C / 350°F for 20-25 minutes.

Lunch: Healthy Feta Broccoli Quiche

Ingredients for about four servings:

• Crust:
• 1 1/2 cups (gluten-free) oat flour
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 4-6 tablespoons water

• Filling:
• 6-8 eggs
• 3/4 cup (lactose-free) milk
• 1 bunch of basil, chopped
• 1 bunch of chives, chopped
• 1/2 teaspoon salt
• Pinch of black pepper
• 2 bell peppers, chopped
• 1 small head of broccoli, chopped
• 4.2 oz (lactose-free) crumbled feta

1. Mix the oat flour and salt together.
2. Add the olive oil and water and stir to combine. Let sit for 2 minutes.
3. Press the mixture into a greased pie dish.
4. Add the chopped veggies and feta onto the crust.
5. Mix the eggs, milk, salt, pepper, chives, and basil together.
6. Pour the egg mixture over the vegetables.
7. Bake at 180°C / 350°F for 35-45 minutes.
8. Store in an airtight container in the fridge.

Snack: Spicy Hummus Snack Boxes

High-protein Spicy Hummus (makes about 4 servings):

• 1 can chickpeas
• Juice of 1 lemon
• 1-2 jalapeños, chopped
• Handful of cilantro/coriander
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup (lactose-free) cottage cheese

Veggies of choice: bell peppers, carrots, cucumbers

1. Add all the hummus ingredients into a blender and mix until creamy.
2. Build the snack boxes using your choice of veggies.

Dinner: Pesto Pasta Bake

Ingredients for about 4 servings:

• 9 oz chickpea pasta
• 17.5 oz cherry/grape tomatoes, halved
• 17.5 oz chicken breasts
• 1 small head of broccoli, chopped
• 1/2 cup pesto
• 2.5 oz grated Parmesan cheese

For the chicken marinade:

• 2-3 tablespoons olive oil
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• Pinch of pepper
• 1 teaspoon paprika spice
• 1 teaspoon dried basil
• Pinch of chili flakes

1. Cook the pasta according to its packaging. Reserve half a cup of cooking water.
2. Combine cooked pasta, broccoli, tomatoes, chicken, pesto, and reserved cooking water in a baking dish.
3. Sprinkle Parmesan on top.
4. Bake at 180°C / 350°F for about 10 minutes until cheese melts.
5. Store in an airtight container in the fridge.