December 13th 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.
Chocolate Banana Cauliflower Porridge
This Chocolate Banana Cauliflower Porridge is perfect for a nutritious
breakfast.
INGREDIENTS for 1 serving
85 grams of Cauliflower Rice
180 milliliters of Unsweetened Almond Milk
20 grams of Chia Seeds
5 grams of Cacao Powder
30 grams All Natural Peanut Butter (divided)
1 pinch of Sea Salt
1/2 Banana (sliced)
10 grams Cacao Nibs
In a pot over medium-low heat, add the cauliflower rice, almond milk, chia seeds, cacao powder, sea salt, and half of the peanut butter. Stir to combine. Bring the mixture to a low simmer and cook for 12 to 14 minutes, stirring as needed.
Add the cauliflower mixture to a bowl and top with the banana, cacao nibs, and remaining peanut butter. Serve and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to two days.
Nut-Free
Use sunflower seed butter instead of peanut butter. Use any milk alternative instead of almond milk.
More Flavor
Add cinnamon or maple syrup.
More Protein
Add collagen or protein powder.
No Cacao Nibs
Use cocoa powder instead.
No Banana
Top with berries instead.
Tempeh Buddha Bowl
This flavorful and satisfying vegan Tempeh Buddha Bowl, packed with nutritious foods, is perfect for a healthy lunch.
INGREDIENTS for 1 serving
85 grams of Tempeh (sliced into strips)
15 grams Tamari
1 gram Paprika
5 milliliters Avocado Oil
115 grams of Cauliflower Rice
15 grams Tahini
5 grams of Maple Syrup
1/2 Lemon (juiced)
15 milliliters Water
1 pinch of Sea Salt
40 grams Arugula
1/3 Avocado (sliced)
10 grams Sunflower Seeds
Preheat the oven to 190°C and line a baking sheet with parchment paper. In a small bowl, toss the tempeh with the tamari, paprika, and avocado oil. Place the strips of tempeh on the baking sheet and bake for 20 to 23 minutes, flipping halfway through.
Heat a skillet over medium heat. Add the riced cauliflower. Sauté for 5 to 7 minutes, and then remove from heat.
In a small bowl, whisk together the tahini, maple syrup, lemon juice, water, and sea salt.
Add the cauliflower rice to your bowl, and top with arugula, avocado, sunflower seeds, and tempeh. Top with the tahini dressing and enjoy!
Notes:
Leftovers
Refrigerate the ingredients and dressing separately in airtight containers for up to three days.
More Flavor
Add chili flakes to the cauliflower rice.
Additional Toppings
Add cooked sweet potato or other veggies if desired.
No Avocado Oil
Use extra virgin olive oil or coconut oil.
Brussels Sprouts & Sweet Potatoes with Walnuts and Goat Cheese
This savory Brussels Sprouts & Sweet Potatoes with Walnuts and Goat Cheese dinner is both filling and flavorful.
INGREDIENTS for 1 serving
1 medium sweet potato, cut in half
200 grams halved Brussels sprouts
1 tsp Soy sauce
1 tsp Olive oil
1 Tbsp Walnuts (chopped)
30 grams of Goat cheese
1 Tbsp Balsamic vinegar
salt and cayenne pepper, to taste
Notes:
Variation
You can enjoy it warm or cold.
No Brussels Sprouts
Use broccoli instead.
No Goat Cheese
Use your choice of protein. Chickpeas, grilled chicken, or ground meat work well.
Preheat the oven to 200°C. Line a baking sheet with aluminum foil.
Bring a pot of water to a boil over high heat. Add the sweet potato, then lower the heat and cook for 20 minutes. Mash them and reserve.
In the meantime, place the Brussels sprouts on the aluminum foil-lined baking sheet. Drizzle the soy sauce and olive oil on top, wrap them in the foil, and pop them into the oven for 20 minutes. Remove from the oven.
Place the mashed sweet potatoes on a plate and add the Brussels sprouts, walnuts, and goat cheese. Drizzle with balsamic vinegar. Finish off with salt and cayenne pepper to taste.
