Adult-and kid-friendly, this is a yummy way to get greens into your daily routine disguised as a sweet treat! Don’t be afraid of the saturated fat in the coconut milk. It’s the best possible fuel for your body, especially when combined with the protein from the almond butter.
TROPICAL CHIA PORRIDGE WITH KIWI AND COCONUT
This breakfast bowl will really start your day off right. Protein and saturated fat keep your brain focused, energy levels high, and blood sugar stable. No energy crashes after this breakfast of champions!
Combine the almond milk, chia seeds, maple syrup (if using), vanilla, and cardamom in a quart-size mason jar. Cover tightly and shake well to incorporate all the ingredients. Place the jar in the refrigerator for at least 30 minutes and up to 12 hours, to allow the mixture to thicken as the chia seeds soak up the liquid. When ready to serve, divide the chia mixture between two serving bowls and top with kiwi and coconut flakes. Drizzle the coconut milk over the top and serve. Leftover porridge can be stored in an airtight glass container in the refrigerator for up to 3 days.
KALE SALAD WITH “BACON” VINAIGRETTE
This antioxidant-rich combination is the perfect mix of crunchy, salty, and just a hint of sweetness to balance out the fresh greens. You’ll make this again and again and feel amazing when it’s part of your weekly routine.
In a large skillet, heat 2 teaspoons of the olive oil over medium heat, and brown the turkey bacon until crisp, 4 to 5 minutes, then set aside on a paper towel to drain. Pour the rendered fat into a small bowl and whisk in the vinegar, mustard, and pepper
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