December 17th 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.
Green Smoothie Bowl
These Sweet Potato Waffles make it easy to sneak in veggies, while also boosting your daily vitamin A and fiber intake.
INGREDIENTS for 1 serving
1 Banana (chopped and frozen)
60 grams of Baby Spinach
180 milliliters Water
1 Ice Cube
1 Kiwi (peeled and chopped)
5 grams of Unsweetened Coconut Flakes
10 grams of Slivered Almonds
10 grams of Hemp Seeds
Add frozen bananas, baby spinach, water, and an ice cube to the blender. Blend until smooth. Stir into bowl and top with kiwi, coconut flakes, slivered almonds, and hemp seeds.
Enjoy right away!
Notes:
Get Creative
Top your bowl with any other fruit, nuts, seeds, matcha, granola, or nut butter.
Veggie Pitta Pizza with Hummus
This Veggie Pitta Pizza with Hummus is super easy using hummus and pita bread as your base. Add your favorite toppings and bake!
INGREDIENTS for 1 serving
5 milliliters of Extra Virgin Olive Oil
1/4 Red Bell Pepper (thinly sliced)
1/4 Zucchini (medium, sliced)
60 grams Hummus
1 Whole Wheat Pita
Preheat oven to 180°C and line a baking sheet with parchment paper.
In a large pan, heat the olive oil over medium-high heat. Cook the bell pepper and zucchini slices until tender and lightly browned.
Spread hummus over the pita and top with the bell pepper and zucchini. Place onto the baking sheet and bake for 8 to 10 minutes or until the pita is toasted.
Let cool slightly and slice. Enjoy!
Notes:
No Olive Oil
Use coconut oil, avocado oil, ghee, or butter instead.
No Whole Wheat Pita
Use tortillas or flatbread instead.
Prep Ahead
Cook the bell pepper and zucchini slices ahead of time and refrigerate in an airtight container up to 3 to 5 days.
More Toppings
Add lightly sauteed spinach, sliced tomato, crumbled feta, or asparagus.
Red Thai Coconut Curry Chicken & Rice
This easy Red Thai Coconut Curry Chicken & Rice is ready in 20 minutes. With the cold weather, nothing is better than diving into a bowl of this healthy comfort food!
INGREDIENTS for 1 serving
150 grams of Chicken Thighs (skinless, boneless)
10 grams Thai Red Curry Paste (divided)
2 milliliters of Coconut Oil
15 grams Red Onion (finely diced)
50 milliliters of Canned Coconut Milk (full fat)
Notes:
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Optional Garnishes
Sea salt, pepper, lime juice, and/or chopped cilantro.
Serve it With
Rice, quinoa, or cauliflower rice.
Add Veggies
Serve it with wilted kale, roasted asparagus, or green peas.
Preheat your oven to 200°C.
Rub the chicken thighs with half of the Thai red curry paste.
Heat the coconut oil in a cast iron or oven-safe skillet on the stovetop over medium heat. Sauté the red onions in the remaining Thai red curry paste for about 3 to 5 minutes.
Add the chicken thighs to the skillet and sear for 3 minutes per side. Add the coconut milk and bring it to a simmer.
Once the coconut milk is simmering, transfer the skillet to the oven and bake for 15 minutes.
Remove from the oven, plate, and enjoy!
