December 1st 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, just download the Healthy Holiday Season Recipes, packed with yummy snacks and 3 full Christmas Menus ― vegan, with meat, or with fish.
Apple Cinnamon Overnight Oats
If you have never tried overnight oats, give this apple cinnamon overnight oatmeal recipe a try. Overnight oats are incredibly filling and taste delicious. This recipe is the perfect breakfast for busy mornings. It’s a healthy breakfast your family will love!
INGREDIENTS for 1 serving
30 grams of Oats (quick oats work best)
90 milliliters of Unsweetened Almond Milk
6 grams of Chia Seeds
5 grams of Maple Syrup
650 milligrams Cinnamon
138 milligrams Nutmeg
1 milliliter Vanilla Extract
30 milliliters Water
1/4 Apple (cored and diced)
30 grams Walnuts (chopped)
Combine oats, almond milk, chia seeds, maple syrup, cinnamon, nutmeg, vanilla extract, and water in a large glass container. Stir well to evenly mix. Cover and store in the fridge overnight.
Remove from fridge. Use single-serving size jars (250 mL or 500 mL in size) and place a few spoonfuls of the oat mixture in the bottom of each. Then add a layer of diced apple followed by a layer of chopped walnuts. Repeat until all ingredients are used up.
Store in the fridge for up to 4 days or until ready to eat. Add an extra splash of almond milk and/or a drizzle of honey (optional).
Notes:
More Protein
Add hemp seeds or a spoonful of nut butter.
Warm it Up
Heat in the microwave for 30 to 60 seconds before eating.
No Maple Syrup
Use honey to sweeten instead.
Leftovers
If you do more than 1 serving, you can refrigerate it in an airtight container for up to four days.
Buckwheat Sweet Potato Bowl
A delicious vegan lunch made of buckwheat, roasted sweet potato, and kale. You can also top it with avocado and some bell peppers. Gluten-free, healthy, and easy to make!
INGREDIENTS for 1 serving
240 milliliters Water
80 grams Buckwheat Groats
15 milliliters of Extra Virgin Olive Oil
1/2 Sweet Potato (chopped into small cubes)
15 grams of Kale Leaves (chopped)
3 grams of Sea Salt
350 milligrams of Dried Basil
3 grams of Cilantro (chopped)
In a medium-sized pot, bring the water to a boil. Once boiling, reduce the heat to low and add the buckwheat. Cook for 15 to 20 minutes or until the water is absorbed.
In a separate cooking pan, warm the oil over medium heat. Add the sweet potatoes, kale, sea salt, and dried basil. Let it cook, stirring often, for 15 minutes or until soft.
Transfer the cooked buckwheat into bowls. Top with sweet potato, kale, and cilantro. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
If you do more than 1 serving, one serving is equal to approximately 2 cups.
More Flavor
Add diced onions or minced garlic. Top it with avocado or bell peppers.
Baked Chicken & Carrots with Cilantro Lime Sauce
This delicious dinner is best served with rice or couscous. This recipe is quickly prepared and leaves you time to relax while it’s in the oven!
INGREDIENTS for 1 serving
115 grams of Chicken Breast
1 Carrot (medium-sized, peeled, roughly chopped)
15 milliliters of Extra Virgin Olive Oil (divided)
Sea Salt
6 grams Cilantro
2 grams Ginger (fresh, grated, or minced)
4 milliliters of Lime Juice
4 milliliters of Water (optional)
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
If you do more than 1 serving, one serving is half a chicken breast, 3/4 cup of carrots, and 2 tablespoons of the sauce.
More Flavor
Season chicken and carrots with black pepper, ground ginger, cumin, paprika, garlic powder, or chili powder as well before baking.
No Chicken Breast
Use chicken thighs or drumsticks instead.
More Veggies
Add in cauliflower, zucchini, or potatoes.
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Arrange the chicken and carrot on the baking sheet. Season with a quarter of the oil and the salt. Bake for 25 to 30 minutes or until the chicken is cooked through and the carrots are tender.
While the chicken is cooking, add the cilantro, ginger, lime, and a pinch of salt to a food processor. With the food processor running, add in the remaining oil. Blend until mostly smooth. Add in the water to thin, if necessary.
Serve the chicken and carrots on the plate and spoon the cilantro lime sauce over top. Enjoy!
