December 19th 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 in the afternoon.
For healthy options, download the Healthy Holiday Season Recipes, packed with yummy snacks and three full Christmas Menus ― vegan, with meat, or with fish.
Banana Muffins
These Banana Muffins are wonderful plain, with chia seeds, walnuts, dried banana slices, hemp seeds, or even chocolate chips.
INGREDIENTS for 2 servings
2/3 Banana
40 milliliters of Unsweetened Almond Milk
75 grams of Almond Flour
1 Egg
3 grams Baking Powder
Preheat oven to 180°C. Prepare silicone muffin cups on a tray, or use a silicone muffin tray.
In a mixing bowl, mash the bananas with a fork and combine them with the remaining ingredients. Pour the batter into the cups and bake for 20 to 25 minutes or until a toothpick comes out clean.
Remove from oven and let cool. Enjoy!
Notes:
Extra Toppings
Top with chia seeds, walnuts, dried banana slices, or hemp seeds.
Storage
Refrigerate in an airtight container for up to 3 to 5 days and reheat in the microwave for 10 to 12 seconds.
Serving Size
One serving is equal to one muffin.
Smoked Salmon Salad
This healthy Smoked Salmon Salad is ready in no time. The runny yolk is the key to deliciousness in this salad!
INGREDIENTS for 1 serving
1 Egg
40 grams of Mixed Greens
50 grams of Smoked Salmon (sliced)
1/4 Avocado (sliced)
15 milliliters Avocado Oil
Sea Salt & Black Pepper (to taste)
Bring a pot of water to a boil on your stovetop. Crack your egg into a bowl. Add vinegar.
Stir your water with a spoon to create a whirlpool. Carefully add your egg to the whirlpool. Cook for 3 to 4 minutes, then use a slotted spoon to carefully remove the poached egg onto a plate lined with a paper towel to soak up the excess liquid.
Combine all ingredients into a large bowl and toss gently before serving. Enjoy!
Notes:
Extra Topping Suggestions
Cucumber, tomato, capers, hemp hearts, feta, pumpkin seeds, or sunflower seeds.
No Smoked Salmon
Replace with the protein of your choice.
No Avocado Oil
Use Extra Virgin Olive Oil instead.
Lemon Pesto Farfalle
This Lemon Pesto Farfalle is delicious. I'm a big fan of pesto pasta, which makes a quick meal.
INGREDIENTS for 1 serving
75 grams Cherry Tomatoes
8 milliliters Avocado Oil
80 grams Farfalle (dry, uncooked)
40 grams Cherry Tomatoes
20 grams Pesto
1/4 Lemon (juiced)
1 pinch of Sea Salt
Notes:
Leftovers
Best enjoyed immediately as the pasta will get stiff and dry once refrigerated. It can be stored in the fridge for up to 5 days and enjoyed hot or cold.
More Protein
Add cooked chicken breast or any ground meat.
No Farfalle
Use any other type of pasta instead.
No Avocado Oil
Use ghee, coconut oil, or olive oil instead.
Adjust the oven rack to the top, closest to the broiler — set the oven to high broil. Place tomatoes on a foil-lined baking sheet and toss in oil. Broil for 10 to 15 minutes.
Meanwhile, bring a large saucepan of water to a boil. Add farfalle and cook according to instructions. Drain the pasta and return to the pan.
Add in the pesto, lemon juice, sea salt, and broiled tomatoes, gently tossing until combined. Divide into bowls and enjoy!
