Chai Pistachio Fitness Bars

Ingredients:

• 84g oats
• 50g dates
• 42g pumpkin seeds 
• 30g pistachio 
• 30g walnuts
• 1 pinch of salt 
• 1 tsp miso paste 
• Chai spices  mixed ( 1 tsp cinnamon, 1 tbsp nutmeg,m 1 tbsp cardamom )
• 2 tbsp almond milk

Caramel miso date paste

• For the top make a date paste.
• Soak the dates in boiling water and mix in a blender till creamy, add a little bit of the hot eater till a paste forms
• Then add cinnamon and a teaspoon of miso paste to add the salted caramel sweet salty vibe, keep in the fridge until it cools down
• Cover the fitness bars with the date past and the music caramel and enjoy. 

1. Mix the oats and dates in a food processor
2. Add the rest of the dry ingredients, mix till the consistency is a bit sticky.
3. Add the almond milk and mix to form a paste.
4. Put the dough either in the fridge and eat like this or if you want to bake it it's also possible but only at 200 degrees celsius for 10 minutes.
5. Meanwhile roast the pistachios in the oven or pan and add on top.
6. Serve and Enjoy: Toss gently and serve immediately for a fresh, flavorful, and filling salad!

This salad brings together creamy, tangy, and crunchy elements for a balanced, nutrient-rich meal. Enjoy!

Ingredients:

• 2 cups rucola
• 1 cup quinoa
• 1 cup cherry tomatoes, halved
• 1 avocado
• 1/2 sweet potato 
• 1 cup Brussels sprouts, thinly sliced or shaved
• 1/3 cup feta cheese, crumbled
• 1/4 cup red pepperhummus
• 1 small fillet of cooked salmon, flaked with a honey garlic soy sauce
• 1/4 cup roasted nuts (almonds, walnuts, and pecans)
• Salt and freshly ground black pepper
• Olive oil, balsamic and lemon juice for dressing

1. Prepare the Brussels Sprouts: If they’re raw, quickly peel the Brussels sprouts and cover with olive oil , put in the oven for 7 minutes on medium heat or until slightly browned. Allow them to cool.
2. Roast the sweet potato: Cut into small pieces and put olive oil on them, leave in the oven for 10 minutes until crunchy.
3. Make the quinoa: Boil water and let quinoa cook until soft.
4. Assemble the Salad: In a large bowl, toss together the arugula, cherry tomatoes, avocado, Brussels sprouts, and crumbled feta.
5. Add the Salmon and Hummus: Gently add in the caramelized salmon. Put spoonfuls of hummus around the salad.
6. Top with Nuts: Sprinkle the roasted nuts over the salad for a satisfying crunch.
7. Season: Drizzle with a touch of olive oil, balsamic vinegar and a squeeze of fresh lemon juice. Season with salt and pepper.
8. Serve and Enjoy: Toss gently and serve immediately for a fresh, flavorful, and filling salad!

This salad brings together creamy, tangy, and crunchy elements for a balanced, nutrient-rich meal. Enjoy!