December 16th 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.

Sweet Potato Waffles

These Sweet Potato Waffles make it easy to sneak in veggies, while also boosting your daily vitamin A and fiber intake.

INGREDIENTS for 3 servings

• 1/2 Sweet Potato (large, peeled, chopped)

• 1 Egg

• 40 grams Maple Syrup (plus more for topping, optional)

• 2 milliliters of Vanilla Extract

• 110 grams of Almond Flour

• 5 grams of Baking Powder

• 1 gram Cinnamon

• 10 milliliters of Coconut Oil (divided)

• 30 grams Almond Butter (divided)

• 40 grams Pecan

1. Boil the sweet potatoes until they are fork-tender, roughly 10 minutes. Drain and set aside.

2. In a food processor, add the cooked sweet potato, eggs, maple syrup, and vanilla extract. Process until blended. Add the almond flour, baking powder, and cinnamon and process until fully combined.

3. Coat the waffle maker with some coconut oil and add enough batter to cover the bottom of your maker. Cook for 5 minutes or until golden brown. Repeat the process until all the batter is cooked.

4. To serve, top with almond butter, pecans, and maple syrup if using. Enjoy!

Notes:

Leftovers

Refrigerate in an airtight container for up to three days. Freeze for up to two months.

Serving Size

As this recipe is for 3 servings, one serving is one waffle.

Additional Toppings

Add additional berries or nuts.

No Waffle Maker

Make them into pancakes on a pan instead.

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Thai Shrimp Curry Soup

This Thai Shrimp Curry Soup is packed with vegetables, is dairy-free, and is ready in 30 minutes or less!

INGREDIENTS for 1 serving

• 1 tsp olive oil

• 1 tsp Thai red curry paste

• 1/2 tsp honey

• 1 tsp fish sauce

• 1 tsp freshly grated ginger

• zest and juice of one lime

• 1 pinch of salt and pepper

• 40 ml full-fat coconut milk

• 80 grams of vegetable or chicken stock

• 4-6 uncooked shrimp (tails and shells on or off)

• 1/4 red bell pepper, chopped

• 1/4 red onions, thinly sliced

• 25 grams of fresh mushrooms, sliced

• 15 grams of grated carrots

• 40 grams of broccoli florets (in bite-sized pieces)

• fresh cilantro and lime wedges for garnish (optional)

1. Heat a large pot over medium-high heat. Add the olive oil.

2. Once the oil has heated add the curry paste, honey, fish sauce, ginger, lime juice and zest, and salt and pepper. Let them heat up nicely for several minutes, stirring regularly.

3. Add the coconut milk and stock, stir well and cover the pot, letting the soup simmer for about 10 minutes, stirring regularly.

4. Add the uncooked shrimp, and veggies and stir well to combine. Let cook for about 7-10 minutes, turning the heat to medium-low.

5. The shrimp should be cooked through and the veggies should have softened slightly.

6. Serve in a large bowl with crusty bread for dipping, with a sprinkling of fresh cilantro and some fresh lime wedges, if desired. Enjoy!

Notes:

Leftovers

This soup can be stored in the fridge as leftovers for up to 2 days. Freezing is not recommended.

Make it vegan

Swap the shrimp for lentils.

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Zucchini & Black Bean Tacos

These Zucchini & Black Bean Tacos are delicious! Served in soft tacos, over salad, in lettuce wraps, and even for breakfast, the possibilities are endless for a delicious and easy meal prep solution your family will love!

INGREDIENTS for 1 serving

• 2 Corn Tortilla

• 4 milliliters Avocado Oil

• 60 grams of Black Beans (canned)

• 60 grams Zucchinis

• 1 gram of Onion Powder

• 1 gram of Garlic Powder

• 1 pinch of Sea Salt

• 1 gram Cumin

• 1/8 head Green Lettuce (small, finely chopped)

• 1/2 Tomato (medium, diced)

Notes:

Serving Size

One serving is equal to two tacos.

Storage

Keep all ingredients refrigerated separately. Refrigerate in an airtight container for up to 2 to 3 days.

More Toppings

Add shredded cheese, avocado, salsa, plain Greek yogurt, olives, red onions, cilantro, or roasted corn.

No Black Beans

Use lentils instead.

With meat

Use ground meat, ground turkey, chicken, pork, or lamb instead.

1. Prepare tortillas according to the instructions on the package.

2. Heat a large skillet over medium heat. Add the avocado oil and the beans, zucchini, onion powder, garlic powder, salt, and cumin to the pan. Once the beef is cooked through, remove it from the heat.

3. Add the beans and zucchini, lettuce, and tomatoes to the center of each tortilla. Fold in half and enjoy immediately.

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