In a small pot over medium-high heat, add the oats, water and almond milk.

Bring to a gentle boil then reduce heat to low and simmer for 10 to 12 minutes or until the oats are tender. Stir occasionally to prevent burning.

Add in the cocoa powder and maple syrup. Whisk until combined.

Slowly add in the egg whites. Whisk continuously for 2 minutes until oatmeal is thick and creamy.

Remove the pot from the heat, transfer oats to a bowl and top with berries. Enjoy!

Spread one slice of the toast with coconut yogurt and the other slice with dijon mustard.

Layer on the chicken breast, tomato slices and lettuce.

Season with salt and pepper to taste and top with the second slice of toast.

Slice in half and enjoy!

Use lettuce wraps or brown rice tortillas.

Best enjoyed the same day made. Refrigerate in an airtight container for up to two days.

Add in cucumber, bell pepper slices, avocado, mushrooms or onions.

Preheat the grill to medium heat. Add the chicken breasts, season with sea salt and black pepper, and cook for about 10 to 15 minutes per side, or until cooked through.

 In a small bowl, combine the tomatoes, red onion, garlic, basil, olive oil, and balsamic vinegar. Season with sea salt and black pepper to taste.

To serve, top the chicken breasts with the bruschetta mix. Enjoy!

Add the coconut yogurt, strawberries, and blackberries to a bowl. Enjoy!