December 18th 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.
No Bake Apple Cinnamon Bites
These No Bake Apple Cinnamon Bites are filling and easy to make. They are also perfect as snacks or after working out!
INGREDIENTS for 6 servings
40 grams of Oats (quick or traditional)
15 grams of Ground Flax Seed
1 gram Cinnamon
40 grams of Almond Butter
20 grams of Raw Honey
1/2 Apple (peeled, cored, and finely diced)
Combine oats, ground flaxseed, and cinnamon in a bowl. Mix well. Add almond butter, honey, and diced apples. Mix well again.
Roll the dough into balls about the size of a golf ball — wet hands before rolling to prevent sticking.
Place the bites on a plate and let sit in the fridge for at least 30 minutes to firm. Then transfer to an airtight container and store in the fridge for 3 to 4 days. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to seven days. Freeze for up to three months.
Serving Size
One serving is equal to 3 balls for breakfast.
Vegan
Use maple syrup instead of honey.
Nut-Free
Use sunflower seed butter instead of almond butter.
Lentil Salad in a Jar with Tahini Dressing
This easy and practical Lentil Salad in a Jar with Tahini Dressing is excellent for mixing up your usual lunchtime routine.
INGREDIENTS for 1 serving
30 grams Tahini
45 milliliters Water
7 milliliters of Extra Virgin Olive Oil
15 milliliters of Lemon Juice
1 pinch of Sea Salt
45 grams of Purple Cabbage (chopped)
30 grams Watermelon Radish (sliced thinly)
65 grams of Lentils (cooked)
30 grams of Baby Kale
Combine the tahini, water, olive oil, lemon juice, and sea salt in a bowl. Whisk to combine.
Add the tahini dressing to a mason jar, followed by the chopped cabbage, watermelon radish, lentils, and kale. Seal with a lid.
When ready to eat, shake well and dump into a bowl. Enjoy!
Notes:
Leftovers
Store in the fridge for up to two days.
More Flavor
Add herbs, chili flakes, and/or garlic powder to the lentils.
Additional Toppings
Add hemp seeds or pumpkin seeds.
No Baby Kale
Use baby spinach, arugula, or romaine instead.
No Watermelon Radish
Use regular radish instead.
Likes it Sweet
Add a little bit of maple syrup to the tahini dressing.
Bacon & Tomato Frittata
This Bacon & Tomato Frittata is a simple dish that is ready in 30 minutes.
INGREDIENTS for 2 servings
5 Egg
3 grams Basil Leaves (chopped)
1 pinch of Sea Salt
4 slices Bacon (chopped)
120 grams Red Onion (thinly sliced)
2 Tomato (heirloom, sliced)
Notes:
Leftovers
Refrigerate in an airtight container for up to two days.
More Flavor
Add minced garlic and/or chili flakes.
No Pork
Use turkey bacon instead.
No Tomatoes
Use a bell pepper instead.
Additional Toppings
Garnish with additional green onions or fresh herbs.
Preheat the oven to 180°C.
In a small bowl, whisk the eggs together and add the basil and sea salt. Set aside.
Heat a small cast iron pan over medium heat and add the bacon. Cook until the fat renders off, about 5 minutes. Remove the bacon and set aside. Add the onion and cook for 2 to 3 minutes.
Add the bacon back to the pan and the eggs — Cook over medium heat for about 4 to 5 minutes, careful not to disturb the setting egg. Add the tomato slices on top and place in the oven to cook for 20 minutes.
Remove from the oven and garnish with extra basil if desired. Let it cool slightly, serve and enjoy!
