December 21st 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.
Berry Oatmeal
This Berry Oatmeal comes together with just a few wholesome ingredients.
INGREDIENTS for 1 serving
240 milliliters Water
40 grams of Oats (quick or rolled)
80 grams of Berries of your choice (fresh or frozen)
Bring water to a boil in a small saucepan. Add the oats. Reduce to a steady simmer and cook, occasionally stirring for about 5 minutes or until oats are tender and most of the water is absorbed.
Transfer the cooked oats to a bowl and top with your preferred berries. Enjoy!
Notes:
Extra Toppings
Peanut butter, almond butter, sunflower seed butter, almond milk, nuts, seeds, yogurt, honey, maple syrup, or granola.
No Berries
Top with bananas or any other fruits.
No Stove Top
Cook oats in the microwave instead.
Veggie Ramen
This Veggie Ramen is loaded with veggies, savory and satisfying!
INGREDIENTS for 1 serving
1 Egg
2 milliliters Sesame Oil
2 grams Ginger (grated)
1/2 Garlic (cloves, minced)
355 milliliters of Chicken Broth (or any broth will work)
75 grams Shiitake Mushrooms
5 grams Tamari
60 grams of Brown Rice Spaghetti
50 grams of Broccoli (chopped into small florets)
30 grams
Baby Spinach
40 grams Corn
3/4 stalk Green Onion (chopped)
Tap the bottom of the egg on a curved surface to make a small circular crack through the shell but do not rupture the inner membrane. Add cold tap water to a pot, so it covers the eggs. Place the pot over high heat until it comes to a boil. Once boiling, set the timer for 4 minutes (or 6 to 8 if you like the yolk cooked through). Remove the egg from the water when it is done and place it in a bowl of cold water to prevent them from overcooking.
Place a large soup pot over medium heat. Add the sesame oil, ginger, and garlic. Sauté for about 1 minute and then pour in the chicken broth. Add the mushrooms and tamari. Bring to a boil, then reduce heat to a simmer.
Add the brown rice noodles and cook for about 7 minutes or until al dente.
Set the broccoli on top and steam until bright green (about 4 minutes). Set the baby spinach on top and steam until wilted (about 1 to 2 minutes). Turn off the heat.
Slice the egg in half. Take a spoon and tap the egg all over to create tiny cracks. Run them under cold water for a few minutes and then peel.
Ladle your soup into a bowl. Sprinkle with sesame seeds and tabasco sauce if you desire. Top with the thawed corn, green onion, and egg.
Notes:
Better Broth
Good ramen is all about broth. Try making your homemade bone broth or veggie broth for some incredible flavor.
Missing Veggies
Use up whatever veggies you have on hand. Cauliflower, cabbage, zucchini - anything goes!
Top With
Your favorite ramen condiments like sesame seeds, hot sauce, or nori.
Rosemary Lamb with Sweet Potato Mash
This Rosemary Lamb with Sweet Potato Mash is quick and straightforward to put together!
INGREDIENTS for 1 serving
120 grams Lamb Shoulder Chop
3 grams of Sea Salt (coarse)
1 gram of Dried Rosemary
1/2 Sweet Potato (medium, peeled and chopped)
7 milliliters of Extra Virgin Olive Oil
45 grams of Baby Spinach
Sea Salt & Black Pepper (to taste)
Generously season both sides of the lamb chop with sea salt. Bring a large pot of water to a boil. Let sit for 15 to 20 minutes to tenderize.
After the chop has sat for 15 to 20 minutes, rinse it with cold water and pat dry — no need to add more salt, as it should still be seasoned. Sprinkle rosemary over both sides of the chop.
Heat a grill pan over medium-high heat. Add lamb chop to the pan and cook for about 5 minutes per side, for medium rare. At the same time, add the sweet potatoes to the boiling water and cook for about 10 minutes until soft.
Remove chop from pan and place on a cutting board to rest a few minutes. Drain the sweet potatoes and mash them with olive oil, salt, and pepper.
Place spinach in the grill pan over medium heat and sauté 1 to 2 minutes until wilted — season with salt and pepper to taste.
Serve chop onto a plate with sweet potato mash and wilted spinach. Enjoy!
Notes:
Leftovers
Store in an airtight container for up to 3 days.
No Spinach
Use baby bok choy or broccolini, or serve with a mixed green salad.
