December 23rd 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.
Apple Cinnamon Scones
These soft and tender Apple Cinnamon Scones with fresh diced apple and cinnamon complement each other beautifully.
INGREDIENTS for 1 serving
3 grams of Ground Flax Seed
45 milliliters Water
80 grams of All-Purpose Gluten-Free Flour
3 grams Baking Powder
9 grams of Coconut Sugar
1 pinch of Sea Salt
1 gram Cinnamon
20 milliliters of Coconut Oil (room temperature)
1/4 Apple (medium, diced)
Preheat oven to 200°C and line a baking sheet with parchment paper.
In a mixing bowl, mix the ground flax with water. Set aside to thicken.
In a separate bowl, combine the flour, baking powder, coconut sugar, salt, and cinnamon. Mix well, then add coconut oil and mash with a fork until it is broken up and distributed evenly. Add flax mixture and diced apple. Stir well until combined.
Transfer the dough onto your parchment-lined baking sheet. Use your hands to form a round shape, about 1 inch in height. Then use a large wet knife to cut it into two even wedges.
Sprinkle the top with a bit of coconut sugar and cinnamon (optional) and bake for 25 minutes or until the edges are golden brown.
Remove from oven, let cool slightly and enjoy immediately.
Notes:
Leftovers
Store at room temperature in an air-tight container for up to 3 days, or freeze.
Serve it With
Our Pumpkin Spice Latte, Homemade Chai Tea, or Hot Chocolate recipe.
Extra Flavor
Serve them with butter, ghee, nut butter, or our Strawberry Chia Seed Jam.
Flour
This recipe was developed and tested using Bob's Red Mill All-Purpose Gluten-Free Flour. Please note that results may vary with other types of flour.
Tempeh Buddha Bowl
This vegan Tempeh Buddha Bowl is delicious, colorful, and worth the effort to prepare.
INGREDIENTS for 1 serving
85 grams of Tempeh (sliced into strips)
12 grams Tamari
1 gram Paprika
5 milliliters Avocado Oil
110 grams of Cauliflower Rice
15 grams Tahini
7 grams of Maple Syrup
10 milliliters of Lemon Juice
15 milliliters Water
1 pinch of Sea Salt
40 grams of Baby Spinach
1/3 Avocado (sliced)
8 grams Sunflower Seeds
Preheat the oven to 190°C and line a baking sheet with parchment paper. In a small bowl, toss the tempeh with the tamari, paprika, and avocado oil. Place the tempeh strips on the baking sheet and bake for 20 to 23 minutes, flipping halfway through.
Heat a skillet over medium heat. Add the riced cauliflower. Sauté for 5 to 7 minutes, and then remove from heat.
Whisk together the tahini, maple syrup, lemon juice, water, and sea salt in a small bowl.
Add the cauliflower rice to your bowl, and top with baby spinach, avocado, sunflower seeds, and tempeh. Top with the tahini dressing, and enjoy!
Notes:
Leftovers
Refrigerate the ingredients and dressing separately in airtight containers for up to three days.
More Flavor
Add chili flakes to the cauliflower rice.
Additional Toppings
Add cooked sweet potato or other veggies if desired.
No Avocado Oil
Use extra virgin olive oil or coconut oil.
Stuffed Winter Squash
This Stuffed Winter Squash tastes like this time of year when your body needs a healthy and hearty dinner.
INGREDIENTS for 1 serving
1 milliliter of Extra Virgin Olive Oil
1/2 Acorn Squash (halved, seeds removed)
120 grams Chicken
1/4 Yellow Onion (finely chopped)
1/2 Garlic (cloves, minced)
2 grams Ginger (fresh, minced, or grated)
2 grams Turmeric
1 pinch of Sea Salt
1gram Cinnamon
80 grams of Baby Carrots
80 grams Peas
80 grams Corn
30 milliliters of Canned Coconut Milk (full fat)
Preheat the oven to 180°C and line a baking sheet with parchment paper.
Rub the oil on the cut sides of the squash. Place the squash cut side on the prepared baking sheet and bake for about 30 to 35 minutes or until just tender.
Meanwhile, heat a large pan over medium-high heat. Add the chicken to the pan, breaking it up with a wooden spoon as it cooks. Once it is cooked through, drain any excess drippings from the pan.
Add the onion, garlic, and ginger to the chicken and cook for 3 to 5 minutes until the onion begins to soften. Add in the turmeric, salt, and cinnamon and stir to combine. Add the carrots, peas, and corn to the beef mixture and stir. Stir in the coconut milk. Season with additional salt if needed.
Turn the squash cut side up and fill the chicken mixture. Return to the oven and continue to bake for an additional 10 minutes.
Serve on a plate, and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Make it Vegan
Use Tempeh or Tofu instead.
More Flavor
Add lemon or lime juice, red pepper flakes, chili powder, or coriander to the chicken mixture.
Additional Toppings
Top with cilantro or parsley.
No Acorn Squash
Use a different variety of squash or sweet potato.
