December 15th 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.
Pumpkin Spice Chia Pudding
This Pumpkin Spice Chia Pudding is the perfect simple healthy dessert! Mixed up in minutes, you will love how easy and delicious it is!
INGREDIENTS for 1 serving
25 grams of Chia Seeds
90 milliliters of Unsweetened Almond Milk
3O grams of Pureed Pumpkin
1 pinch of Pumpkin Pie Spice
15 grams of Unsweetened Coconut Yogurt
In a bowl, combine the chia seeds with the almond milk, pumpkin, and pumpkin pie spice. Whisk well, making sure all the seeds are incorporated. Refrigerate for at least 20 minutes or overnight to thicken.
Top the chia pudding with coconut yogurt and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to five days.
No Almond Milk
Use coconut, cashew, hemp, or oat milk instead.
Likes it Sweet
Add a drizzle of maple syrup or honey on top.
Additional Toppings
Top with nuts, seeds, and/or fruit of choice.
More Protein
Add a scoop of collagen or protein powder when you add the chia seeds and stir to combine.
Chicken Noodle Soup
This Creamy Cauliflower & Carrot Soup is the perfect soul-warming meal on a cold winter day.
INGREDIENTS for 1 serving
60 grams Chicken Leg, Bone-In (skin on)
360 milliliters Water
3 grams Ginger (sliced)
450 milligrams of Fish Sauce
1 pinch of Sea Salt
50 grams Noodles
35 grams Spinach
1/4 Lime (quartered)
In a large pot, combine the chicken legs, water, ginger, fish sauce, and sea salt. Bring to a boil and lower to a simmer. Cook for 40 minutes. Skim the top of the water as needed.
Meanwhile, cook the noodles according to the directions on the package. Drain and rinse with cold water until completely cooled. Set aside.
Carefully remove the chicken legs from the broth and transfer them to a large bowl. Using two forks, shred the chicken and remove the bones.
Add the noodles, spinach, and shredded chicken into a bowl. Pour the chicken broth overtop and serve with lime wedges. Enjoy!
Notes:
Leftovers
Refrigerate the chicken and broth in separate airtight containers for up to three days. Refrigerate the veggies and soba noodles for up to five days.
More Flavor
Add cinnamon sticks, star anise, or cloves to the broth.
Additional Toppings
Top with roasted peanuts, dried shallots, bean sprouts, and/or fresh herbs.
Make it Vegan
Use shiitake mushrooms and tofu instead of chicken.
Pea, Spinach & Broccoli Pasta
This quick Pea, Spinach & Broccoli Pasta dish is simple, comforting, nutritious, vegan, and tasty!
INGREDIENTS for 1 serving
60 grams Pasta, choose the sort you prefer
1 tsp Olive oil or coconut oil
1 clove Garlic
1 small Yellow onion
1 sprig of fresh Thyme
1 tbsp Pickled capers (use the brine as well)
1/2 small Zucchini, sliced into thin half moons
1/2 small Broccoli, broken into small florets and stem sliced thinly
1/2 handful of Spinach leaves
1/4 small can of Coconut cream or the solid top layer of a coconut milk
80 grams of frozen Peas
1 tbsp Lemon juice and a little zest
sea salt and pepper
chopped fresh parsley, for serving
Notes:
Leftovers
Refrigerate in an airtight container for up to three days. For best results, reheat in a skillet.
More Protein
Top with a fried egg or stir in a scrambled egg.
Make it Vegan
Non-vegans can of course add some grated cheese if they wish.
Bring a saucepan filled with water to boil. Add pasta and let cook until ready (as instructed on the package), then drain and set aside.
Heat oil in a skillet on medium heat. Finely chop garlic and onion and add to the skillet. Let sauté until fragrant and then add thyme, and capers and cook for another minute. Add zucchini and broccoli and cook until almost tender. Now add peas, spinach, coconut cream, lemon, salt, and pepper, and cook until the spinach is just wilted. Taste and adjust the flavors to your liking.
Add the cooked pasta to the skillet and mix to combine.
Scatter over fresh parsley and serve. Enjoy!
