Cookie dough overnight oats
3/4 cup of milk
1/2 cup oats
1 tbsp maple syrup
1 tbsp chia seeds
1 tbsp dark chocolate chips
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
Combine all ingredients into a small mixing bowl.
Cover and refrigerate for at least 3 hours or unto overnight.
Stir in additional milk if needed before serving.
Refrigerate for unto 5 days in an airtight container
Use a dairy-free milk and chocolate chips to make vegan
BLACK BEAN AND TOMATO SALAD
1/3 cup of plain greek yoghurt
1/2 tsp coriander (roughly chopped)
1/4 red onion (finely sliced)
1 garlic clove (crushed)
1 tbsp lime juice
11/2 tsps maple syrup
1/4 tsp sea salt
1 tbsp water (optional)
11/2 heads romaine hearts (chopped)
1 cup black beans (cooked)
1 cup cherry tomatoes (chopped)
1 avocado (diced)
Add yoghurt, coriander, red onion, garlic, lime juice, maple syrup and lime to a food processor and blend until smooth. Add water to change the consistency of the dressing if necessary. Season with adding salt or lime juice if needed.
Divide the romaine lettuce, black beans, tomatoes and avocados onto plates, drizzle with dressing and serve immediately.
Use non-dairy yoghurt for a vegan option.