December 12th 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.
Butternut Squash Smoothie
This butternut squash smoothie is the perfect way to squeeze extra vegetable servings into your day.
INGREDIENTS for 1 serving
320 milliliters of Unsweetened Almond Milk
90 grams of Frozen Cauliflower
4 leaves Romaine (roughly chopped)
105 grams Butternut Squash (frozen, cubed)
1/2 Banana (frozen)
1 gram Cinnamon
25 grams of Vanilla Protein Powder
20 grams of Chia Seeds
20 grams of Almond Butter
Place all ingredients in a blender and blend until smooth. Pour into a glass and enjoy!
Notes:
Nut-Free
Use coconut or oat milk and use sunflower seed butter instead of almond butter.
No Frozen Butternut Squash
Use fresh, cooked squash or canned.
Protein Powder
This recipe was developed and tested using a plant-based protein powder.
Lentil Tahini Burger
This Lentil Tahini Burger is vegan and really easy to make. Top it with your favorite veggies.
INGREDIENTS for 1 serving
130 grams of Green Lentils (cooked, drained, and rinsed)
15 grams Tahini
1 pinch of Sea Salt
5 milliliters of Apple Cider Vinegar
1 Avocado (sliced)
1 Tomato (sliced)
20 grams Romaine
1 Burger bun
Preheat the oven to 180°C and line a baking sheet with parchment paper.
In a food processor or blender, combine the lentils, tahini, salt, and apple cider vinegar.
Form the mixture into a patty. Bake for 20 to 25 minutes or until warmed through and firm.
Remove the burger from the oven. Serve on a bun and top with avocado, tomato, and romaine. Enjoy!
Notes:
Leftovers
If you prepare a batch of burgers, refrigerate them in an airtight container for up to 7 days. Freeze for up to two months. Add the toppings just before serving.
More Flavor
Add cumin and fresh herbs to the lentil tahini mixture.
Additional Toppings
Caramelized onions, feta, sautéed mushrooms, and/or sauerkraut.
Zucchini Noodles with Salmon
If you weren't already a fan of spiralized veggies, these Zucchini Noodles with Salmon will get you hooked.
INGREDIENTS for 1 serving
85 grams Salmon Fillet
20 grams of Basil Leaves
30 milliliters of Extra Virgin Olive Oil
1/2 Garlic (clove, minced)
1/2 Carrot (large, spiralized into noodles)
1/2 Lemon (juiced)
1 pinch of Sea Salt
20 grams Spinach
1/2 Zucchini (large, spiralized into noodles)
Notes:
Leftovers
Refrigerate in an airtight container for up to three days. For best results, store the noodles and sauce separately.
More Flavor
Add nutritional yeast or chili flakes.
Additional Toppings
Add extra sliced basil leaves on top.
Place the salmon fillet on a baking sheet. Broil on high for 5 to 6 minutes until cooked through and flaky. Let it cool slightly and then slice it into bite-sized pieces.
In a blender or food processor, add the basil, extra virgin olive oil, garlic, lemon juice, and sea salt. Blend until smooth.
In a pan over medium heat, add the spinach and cook until just wilted. Remove and set aside. Add the zucchini and carrot noodles and cook for 3 to 4 minutes. Plate the noodles with the arugula and salmon and drizzle the sauce on top. Serve and enjoy!
