Cinnamon Apple Crunch Oats and The Ultimate Pan-Cooked Veggies

Week 2 of the ‘Food Prep Series’ brings you something similar for your brekkie in the form of a new oat recipe, and something different with stove cooked veggies and the best sweet potato wedges for lunch. Both recipes are super versatile; they can be adapted to include what you can find in your cupboard or at supermarket, they can be eaten hot or cold depending where you are or how much time you have, and both have optional added protein (optional but advised because simply put proteins are the building blocks of you).

So without further ado lets get into this, here is recipe 1: Cinnamon Apple Crunch Oats.

Ingredients: {serves 1}

50g oats

1 scoop vanilla protein powder (or sub with 1/2 tsp vanilla extract)

3/4 cup almond milk

1/2 tsp cinnamon

1 apple (chopped into chunks)

1 tsp honey

1 heaped tsp almond butter

Generous handful of granola - shop bought or try my granolas! Here and/or here!

Method:

Variation 1: Overnight Oats

The night before simply throw everything into a jar or container, aside from the granola, and mix well.

In the morning add a splash of water if you would like your oats a little more runny and top with the granola.

Variation 2: Warmed Oats and Stewed Apples

The night before soak the oats in almond milk, honey and cinnamon.

In the morning pop the apple chunks into a microwaveable bowl with a sprinkle of cinnamon and a splash of water - microwave for 1 minute until soft. Leave to side.

Next add a further 1/2 cup of water to the oats and microwave for 2 minutes. Take out half way to stir.

Add the vanilla protein to the oats - stir until fully combined.

To serve pour the oats into a bowl, top with apple, a dollop of almond butter and a sprinkle of crunchy granola.

Recipe 2: The Ultimate Pan-Cooked Veggies and Sweet Potato Wedges

Ingredients: {makes 4-5 portions}

3 large sweet potatoes

1 tbsp oil

Paprika

Salt and pepper

1 red onion

2 large bell peppers

1 head of broccoli

1 large courgette (or 2x small)

1 can chopped tomatoes

1 can chickpeas

1 tbsp olive oil

Salt

Pepper

Garlic powder

*protein of choice.

Method: The Wedges:

Heat the oven to 220 degrees.

Chop the sweet potato into wedges (my fave method: cook the potatoes in half, place the flat side down and the slice)

Throw into a large bowl with the oil and a large pinch of paprika, salt and pepper. Mix around well with hands.

Empty onto a few large lined baking trays, ensuring the wedges don't overlap.

Pop into the oven for 30 minutes, flipping over about half way.

Meanwhile….

Chop the remaining veg into bite-sized chunks.

Heat 1 tbsp of oil in a large wok and add the onion, garlic, salt and pepper - cooking on a medium heat for a couple of minutes.

Add the rest of the veg. Cook, stirring regularly, for about 7-10 minutes or until soft.

Add the tinned tomatoes and chickpeas and cook for a few more minutes.

Remove from the heat.

Once everything is cooked portion out into containers: a handful of sweet potato, a few spoons of the veg and your *protein of choice. *You might choose to add this now or later, you could add different sources of protein or all the same. I like tinned salmon, dollops of hummus or some pan fried tofu.

I hope you enjoy these recipes! Let me know if you give them a go.

Georgina x