• 1/4c. Oats(Old Fashioned) • 1 Banana, sliced • 1tsp. Cinnamon, ground • 1 pinch Himalayan Salt • Sweetener of choice(Honey, Stevia, Monk, Brown Sugar)
Slice banana and place on non-stick tray in Airfryer or Broiler on low until soft and brown, about 10 minutes. Cook oatmeal to box specifications, Add Cinnamon and Himalayan while cooking. Once oatmeal is done, plate and place cooked banana on top. Sprinkle with Cinnamon and sweetener of choice.
• 1c. Almond Milk Ricotta (Kite Hill brand) • 2c. Tomatoes (any kind) • 1 Tb. oil of your choice • 1c. Roasted Red Peppers, chopped • 1 bx. Pasta(shells) • Salt/Pepper, to taste • Crushed Red Pepper, to taste • 2 Jalapeños, sliced • 1 1/2 cup water (as needed)
Pre-cook pasta to directions on box and set aside. In a sauté pan, heat oil. Add tomatoes and stir while cooking until they start to pop. Add roasted red peppers and sauté for 2 minutes. Stir in ricotta. If needed, add a 1/2 cup water to desired creamy consistency. Once combined, add cooked pasta. Add salt, pepper and crushed red pepper to taste. Move to a serving dish and garnish with jalapeños, if you like it hot and spicy.
This dish reheats well! If you would like, transfer to a baking dish to heat up in the oven another day! Serving: 6
Dressing: • 1c. EVOO • 2 cloves GARLIC, diced • 1/2 c. MANGO JUICE • SALT/PEPPER to taste • CHILI PEPPER, to taste
Cook/Prep Instructions Wash and dry all salad ingredients. Chop and combine as directed. Toast hazelnuts for 20 minutes until light brown and fragrant. Remove and wrap in a towel for 5 minutes then rub nuts in towel until brown casings come off. Add to salad. In medium bowl: Whisk together all dressing ingredients. Add salt, pepper and crushed pepper to taste. Dress salad as desired or leave on the side.