I’m starting over with my fitness and food. Again. I’m cool with it. Today, I bulk cook for the week – three different vegan dishes to get me back on track with my health.
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THE RECIPES:

Overnight Oats
1 cup porridge oats approx 90g
1 cup almond milk
1 tsp chia seeds (optional)
1 tbsp flax seed (optional)
½-1 tbsp maple syrup (or any sweetener)
½ cup blueberries

Mexican bowl
1 cup pearl barley cooked
1 cup cooked black beans
¼ medium avocado
cilantro
2 tbsp salsa
½ cup corn
½ red/green/yellow bell pepper
lemon
(no cooking required other than following the instructions for the barely – just heat when ready to eat!)

Sweet potato & potato chili
2 Medium Onions (3 small onions)
3 Medium potatoes (or 6-7 small)
3 Medium sweet potatoes (2.5 large)
2 cans of chopped tomatoes
1 tomato passata (500g)
3 cups chickpeas (or other type of beans)
1.5 cups red split lentils
4 Carrots / 2 peppers / 1 stalk broccoli
2 vegetable stock cubes
spices: cumin, chili powder, paprika, garlic powder, chili flakes

Cook the onions until golden, throw everything else in and cook on low for about 85 minutes or until sweet potatoes are tender. Enjoy!
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