December 20th 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.
Blueberries Buckwheat Parfait
This Blueberries Buckwheat Parfait is a filling and nutritious, well-balanced breakfast.
INGREDIENTS for 1 serving
120 milliliters Water
40 grams Buckwheat Groats
10 grams of Maple Syrup
110 grams of Unsweetened Coconut Yogurt
40 grams Blueberries
5 grams of Hemp Seeds
In a medium-sized pot, bring the water to a boil. Cook for 15 to 20 minutes or until the water is absorbed. Once boiling, reduce the heat to low and add the buckwheat.
Serve the buckwheat in a bowl. Top with maple syrup, coconut yogurt, blueberries, and hemp seeds. Serve and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to two days.
More Flavor
Add cinnamon.
Additional Toppings
Top with bananas or other berries.
No Coconut Yogurt
Use Greek, plain, or cashew yogurt instead.
Green Goddess Pita
This Green Goddess Pita is delicious and full-packed of healthy nutrients. It’s perfect for a leisurely lunch!
INGREDIENTS for 1 serving
80 grams Chickpeas (cooked)
1/8 Cucumber (sliced)
1/2 Avocado (sliced)
1 pinch of Sea Salt
1 Whole Wheat Pita (halved)
25 grams of Baby Spinach
Mix chickpeas, spinach, cucumber, and salt in a bowl. Adjust salt as needed.
Gently open each pita half to create a pocket. Evenly spread a thin layer of sliced avocado inside each pita pocket.
Stuff the pita pockets with the chickpea mixture. Enjoy!
Notes:
Gluten-Free
Use lettuce wraps, collard greens, brown rice tortillas, or gluten-free flatbread instead.
More Flavor
Add lime juice, fresh herbs, or spices.
Additional Toppings
Bell peppers, microgreens, feta cheese, red onions, and/or black olives.
No Chickpeas
Use marinated tofu, white beans, lentils, chicken breast, or turkey instead.
Coconut Cod with Spinach & Rice
This Coconut Cod with Spinach & Rice is delicious comfort food at its best.
INGREDIENTS for 1 serving
45 grams Jasmine Rice (dry)
120 milliliters of Canned Coconut Milk
60 milliliters Water
10 grams Tamari
7 milliliters of Rice Vinegar
1 Bay Leaf
1 pinch Sea Salt (or more to taste)
1 Cod Fillet (200 grams)
30 grams of Baby Spinach (chopped)
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Deeper Flavor
Let the cod fillet sit in the marinade overnight before cooking. You may also add grated ginger.
No Jasmine Rice
Serve it with brown rice, quinoa, couscous, or cauliflower rice instead.
No Rice Vinegar
Use apple cider vinegar instead.
No Spinach
Use baby bok choy or broccolini instead.
Cook rice according to the instructions on the package and set aside.
In a saucepan over medium heat, combine coconut milk, water, tamari, vinegar, bay leaves, and salt. Add the cod fillets and simmer for 8 minutes or until the flesh is opaque.
Stir in spinach and remove from heat. When the spinach has wilted, divide it into bowls along with the rice, and enjoy!
