December 22nd 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.

Gingerbread Granola

This Gingerbread Granola batch will make plenty for hurried breakfasts during the work week. It’s full of winter-time ingredients and irresistibly crispy and crunchy.

INGREDIENTS for 10 servings

• 300 grams Oats

• 200 grams of Raw Nuts (like almonds, pecans, and walnuts)

• 40 grams of Organic Cane Sugar

• 1/4 tsp Sea Salt

• 1 1/2 tsp Cinnamon (ground)

• 3/4 tsp Ginger (ground)

• 1 pinch Cloves (ground) (optional)

• 60 ml Coconut Oil

• 80 ml Maple Syrup

• 30 ml Molasses

• 1 tsp Vanilla Extract (optional)

1. Preheat oven to 160°C.

2. Mix the dry ingredients in a large bowl.

3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, molasses, and vanilla extract. Pour over the dry ingredients and mix well.

4. Spread the mixture evenly onto a large baking sheet and bake for 18–22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp nicely but oversee it as it browns quickly.

5. Once the granola is visibly browned (about 19 minutes for me), remove it from the oven and let it cool completely on the pan before storing.

6. Serve in a bowl or store sealed in a jar until ready to use. Enjoy!

Notes:

Leftovers

Stores well in an airtight container for up to a week. It freezes well for longer.

No Walnuts

Use pecans or slivered almonds instead.

Nut-Free

Skip the nuts and add extra pumpkin seeds.

Serve it With

Oatmeal, yogurt, almond milk, and/or chopped apples with cinnamon.

Optional Add-Ins

Raisins, dried cranberries, berries, or coconut flakes.

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Winter Wrap

This Winter Wrap with roasted sweet potatoes and crispy chickpeas is just delicious!

INGREDIENTS for 1 serving

• 0.5 large (~150 g each) Sweet Potatoes

• 4 ml Avocado Oil

• 5 grams of Fresh Thyme

• 1 gram Cinnamon (ground)

• 1 pinch of Sea Salt

• 1 pinch Cayenne Pepper (optional)

• 100 grams Chickpeas (rinsed, drained, and thoroughly dried in a towel)

• 1 gram of each: fresh or dried Thyme, ground cinnamon, ground cumin, smoked paprika

• 1 gram each ground coriander + cardamom (optional)

• 1 Whole Flatbread

• Hummus (optional)

• Toasted sunflower seeds or pumpkin seeds (optional)

• Dried cranberries (optional - chopped)

• Fresh arugula or parsley (optional)

1. Preheat oven to 200°C.

2. Slice sweet potato (skin on) into bite-sized pieces.

3. Add to a mixing bowl with avocado oil, thyme, cinnamon, sea salt, and cayenne (optional). Toss to coat, then arrange a single layer on a baking sheet.

4. To the same mixing bowl, add rinsed, dried chickpeas, avocado oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).

5. Toss to coat, then arrange on a baking sheet with sweet potatoes.

6. Bake for 25 minutes, flipping/stirring after 15 to ensure even cooking. You'll know they're done when the potatoes are fork tender and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.

7. Once the potatoes and chickpeas are finished baking, wrap the flatbreads in a damp towel and warm them in the microwave for 30 seconds.

8. To assemble, top wrap with a portion of sweet potatoes and chickpeas. Add your preferred toppings and enjoy!

Notes:

Leftovers

Best when fresh, though leftovers keep separately in the refrigerator for up to 3 days.

Missing Veggies

Use up whatever veggies you have on hand. Cauliflower, cabbage, zucchini - anything goes!

Top With

Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Hummus.

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Turmeric Beef Stew

This Turmeric Beef Stew is the ultimate comfort food for cold weather.

INGREDIENTS for 1 serving

• 120 grams Top Sirloin Steak

• 2 grams Tapioca Flour

• 2 grams of Sea Salt

• 1 gram of Black Pepper

• 6 milliliters of Extra Virgin Olive Oil

• 1/2 Carrot (medium, chopped)

• 1/4 Yellow Potato (large, chopped)

• 1 gram Turmeric (ground)

• 1 gram Coriander (ground)

• 1 gram Cumin (ground)

• 1 gram of Ground Ginger

• 120 milliliters of Beef Broth

• 1 stalk Green Onion (green parts only, chopped)

• 2 grams of Cilantro (chopped)

1. Cut steak into 1-inch cubes. Transfer to a mixing bowl with tapioca flour, salt, and pepper. Toss until the steak is well coated.

2. Heat oil in a Dutch oven or large pot over medium-high heat. Add the beef and brown it on all sides. (Adjust the heat as necessary when browning the steak to prevent the bottom of the pot from burning. You may need to do the browning in batches.) Remove the beef from the pot and set aside.

3. Add the carrots and potatoes to the pot along with the turmeric, coriander, cumin, and ginger. Stir frequently for 2 to 3 minutes. If the spices start sticking to the bottom of the pot, add two tablespoons of water to help them along. Add the browned beef back to the pan.

4. Add the broth to the pot, scraping the browned bits off the bottom. Cover with a tight-fitting lid, reduce heat to medium-low, and let simmer for 20 minutes.

5. Remove the lid and stir in the green onions and cilantro. Continue to simmer uncovered for 10 minutes. Taste and season with additional salt and pepper, if needed.

6. Serve in a bowl, and enjoy!

Notes:

Too Thick

If the stew thickens too much or looks a little bit dry, add extra broth or water one tablespoon at a time until desired consistency is reached.

Leftovers

Store in an airtight container in the fridge for up to 3 days. Freeze for longer.

No Beef Broth

Use vegetable or chicken broth instead.

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