#thetribeway

Oats are a great source of energy, they are absorbed and digested slowly by the body which keeps you feeling fuller for longer, they are also low GI so they do not spike your blood sugar levels. Chia seeds are amazing, they are rich in omega 3 essential fats, packed full of fibre and will also keep you full and satisfied for longer.

Ingredients

1 cup porridge oats 1 cup almond milk/other milks work fine 1 cup water 1/2 tsp cinnamon 1/2 tsp nutmeg 1 medium green apple, grated 1 tbsp chia seeds 1 tbsp linseed or flaxseed (optional)

Method

Wash and grate the apple (skin on) and put it into a large mixing bowl with the oats, chia seeds, cinnamon, nutmeg, milk and water and give it a good mix. Make sure the oats are completely covered by the liquid; add a little more water if needed. Cover and put it in the fridge. In the morning you will need to add some more liquid to it to loosen it, you could also add a few spoons of yoghurt. Top with nuts, seeds, nut butters, or fruit and enjoy!

This recipe takes a little longer than some, but is much easier than your average risotto as there is no need to stand stirring it for hours. Simply prep the ingredients and pop in the oven, then you are free for a long post-run bath before dinner is ready.

Ingredients 
 Serves 4 people

For the risotto: • 3 tablespoons olive oil, divided • 1 small yellow onion, finely chopped • 2 cloves garlic, finely chopped • 5 cups vegetable stock • 1½ cups brown risotto rice • 1 cup freshly grated Parmesan cheese • ½ cup dry white wine (optional) • 2 teaspoons tamari • Salt and pepper 2 red peppers 2 tomatoes cherry tomatoes on the vine 2 tbsp sunflower seeds

For the red pesto: 1 cup cashew nuts 1 jar sundried tomatoes in oil 1 clove of garlic Pepper Juice of one lemon

INSTRUCTIONS Preheat oven 190 degrees celsius. Heat 1 tablespoon olive oil over medium heat. Add onion and a pinch of salt. Cook, stirring occasionally, until the onions are softened then add in the garlic. Cook for another 3 minutes, until the onions are browned. Add 4 cups vegetable stock to the pan and bring to a boil. Remove from heat and stir in the rice. Cover the pot and bake for about 60 to 65 minutes. Roughly chop the tomatoes and red pepper, place in a baking tray with the vine tomatoes, drizzle everything with olive oil and add to the same oven as the risotto for 30 minutes. Make the pesto by simply blending all ingredients, including the oil from the sundried tomatoes. When the 60 minutes is up, remove risotto from the oven. Pour in the remaining cup of stock, wine, parmesan, tamari, roasted tomatoes and peppers, and salt and pepper. Stir for 2 to 3 minutes, until the rice is thick and creamy. Divide into bowls and top with homemade red pesto, roasted cherry tomatoes, a sprinkling of sunflower seeds and a few shavings of parmesan.

Recipe from Maxine @ http://maxineali.com

Think you don’t have time to squeeze in a run before work in the morning? Make your breakfast the night before and then there is no excuse....!

Ingredients

1/2 cup oats 1 tbsp chia seeds 2 tbsp coconut yoghurt 1/2 cup almond milk 1 pod Sahara Trail Mix

Method