December 10th Recipes
Today’s recipes are all healthy, delicious, and filling. Although it might feel like a lot, you can easily add a snack in the morning and another one in the afternoon.
For healthy options, download the Healthy Holiday Season Recipes, packed with yummy snacks and 3 full Christmas Menus ― vegan, with meat, or with fish.
Blueberry Chocolate Granola Bites
Make a batch of these Blueberry Chocolate Granola Bites to have a convenient snack on hand ready to curb hunger whenever it hits!
INGREDIENTS for 1 serving
20 grams of Maple Syrup
30 grams of Sunflower Seed Butter (melted)
10 grams of Oats (rolled)
10 grams of Unsweetened Coconut Flakes
15 grams of Dark Chocolate (chopped, or Dark Chocolate Chips)
10 grams Blueberries
1 gram Cinnamon
5 grams of Whole Flax Seeds
5 grams of Chia Seeds
Preheat the oven to 180°C.
In a large mixing bowl, combine the maple syrup and sunflower seed butter. Fold in the remaining ingredients with a spatula until thoroughly combined.
Add the granola mixture to each mold of a silicone or parchment-lined mini muffin tray. Use your fingers or the back of a spoon to pack the mixture down firmly.
Bake for 10 to 15 minutes or until golden brown. Let cool before removing the granola bites from the muffin tray. Enjoy!
Notes:
Leftovers
Freeze in an airtight container or bag for up to three months.
Serving Size
This recipe is for one serving. Feel free to double or triple the amount to have them ready.
No Sunflower Seed Butter
Use almond butter, tahini, or peanut butter.
No Maple Syrup
Use raw honey instead.
Enjoy it Raw
Roll into balls or press firmly into a parchment-lined baking tray. Freeze for at least one hour before enjoying it. Cut into slices if using a tray.
No Mini Muffin Tray
Use a regular muffin tray or a baking pan and adjust the cooking time as needed.
Flax Bread Avocado Toast
Does avocado toast count as a recipe? I love avocado toast, it’s full of nutrients and keeps you full, it’s healthy and ready in no time.
INGREDIENTS for 1 serving
2 slices Grain-Free Flax Bread
1/2 Avocado (sliced)
a handful of Spinach (optional)
a handful of Cherry Tomatoes (optional)
Lemon Juice (optional)
Black Sesame Seeds
1 pinch of Sea Salt
Toast flax bread in the toaster, or broil on high for about 3 minutes per side.
Add avocado to bread. Add spinach and cherry tomatoes.
Sprinkle with lemon juice (optional), sesame, and sea salt. Enjoy!
More Protein
Top with a poached egg.
More Flavor
Add fresh herbs or additional vegetables.
Eggplant & Crispy Chickpeas with Tahini
This Eggplant & Crispy Chickpeas with Tahini recipe is simple and a very satisfying vegan meal.
INGREDIENTS for 1 serving
1 Eggplant (cut in half lengthwise)
15 milliliters of Avocado Oil (divided)
140 grams Chickpeas (cooked)
1 pinch of Sea Salt (divided)
1 gram Cumin
15 grams Tahini
5 milliliters of Lemon Juice
10 grams Parsley (chopped)
Notes:
Leftovers
Refrigerate in an airtight container for up to three days. For best results, store the tahini dressing separately. Reheat the eggplant and chickpeas in the oven or microwave.
Tahini dressing
If the dressing is too thick, thin it with a splash of water.
More Flavor
Add spices to the chickpeas such as paprika, or add garlic to the tahini sauce.
No Eggplant
Use zucchini instead.
Add some greens
Add a green salad as a side dish.
Preheat the oven to 220°C and line a baking sheet with parchment paper. Place the eggplant on the sheet, cut side facing up, and brush with half the avocado oil.
Lightly dry the chickpeas with a paper towel and add to a medium-sized bowl. Toss with half the sea salt and cumin. Add the chickpeas to the baking sheet alongside the eggplant. Bake for 15 minutes. Remove, gently shake the baking sheet and flip the eggplant. Bake for 15 minutes more.
Add the remaining avocado oil, remaining sea salt, tahini, and lemon juice to a mason jar. Shake vigorously until all ingredients are combined.
Once the eggplant and chickpeas are cooked, add them to a plate. Top with tahini dressing and parsley. Enjoy!
