December 24th 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.
Creamy Apple Pie Smoothie
This Creamy Apple Pie Smoothie will fuel your body and give it what it truly needs.
INGREDIENTS for 1 serving
1 Apple (medium, peeled, and chopped)
1/2 Banana (frozen)
4 Ice Cubes
12 grams of Vanilla Protein Powder
10 grams Oats
16 grams of Almond Butter
2 grams Cinnamon (ground)
240 milliliters of Unsweetened Almond Milk
Place all ingredients in your blender and blend until smooth.
Pour into a glass and enjoy!
Notes:
Apple Type
For a distinct apple flavor, use a tart variety of apples like a Granny Smith.
No Almond Milk
Use any other type of milk instead.
Tagliatelle with Spinach & Mushrooms
These Tagliatelle with Spinach & Mushrooms are delicious, healthy, and ready in no time.
INGREDIENTS for 1 serving
60 grams Tagliatelle
7 milliliters Extra Virgin Olive Oil (divided)
100 grams of Extra Lean Ground Turkey
1 gram of Italian Seasoning
1 pinch of Sea Salt
40 grams of Baby Spinach
Cook the pasta according to the directions on the box.
Meanwhile, heat half of the oil in a large skillet over medium heat. Add the mushrooms. Cook until slightly tender. Add the spinach and stir until wilted.
Add the cooked pasta to the skillet with the mushrooms, spinach, and the remaining olive oil, and stir to combine. Season with additional salt or add more oil if needed.
Serve in a bowl, and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days. Enjoy cold or reheat on the stovetop with additional olive oil.
More Flavor
Add garlic, red pepper flakes, or fresh herbs like sage (my favorite).
No Tagliatelle
Use your preferred pasta instead.
More Protein
Add cooked chicken breast, beef strips, shrimp, scrambled eggs, or tofu.
Pear Cranberry Mini Pie
These Pear Cranberry Mini Pies are the perfect winter festive recipe. Choose one of the Christmas menus in my latest holiday guide tonight. Here is an extra recipe to add to your collection.
INGREDIENTS for 6 servings
Filling
180 milliliters of filtered Water
125 grams of granulated Sugar
200 grams of fresh or thawed frozen Cranberries
2 medium Pears
1/2 tsp fresh minced Ginger
2 tsp Cornstarch
1 tsp Lemon zest
Crust
Pastry dough for 6 lower and 6 upper pie crusts
1 Egg
1 tsp Vanilla extract
150 grams of confectioners’ Sugar
Preheat oven to 220°C.
To make the pie filling, combine water and 100 grams of sugar in a medium saucepan. Bring this to a boil over medium heat. Stir constantly until the sugar dissolves.
Add the cranberries to the mixture and simmer for about ten minutes until the berries are tender. Drain the liquid off.
Peel, core, and dice pears into 1 cm pieces.
Mix the pears, ginger, 25 grams of sugar, and cornstarch in a large bowl. Add the sweetened cranberries to the mixture with some lemon zest. The filling is ready.
Cut six circles from the pie crust using the larger side of the Crust Cutting Tool, and form the lower pie crusts into each pie cavity in the pie maker using a crust forming tool. Be careful not to stretch or tear the crusts.
Cut six circles for the top crust using a smaller crust-forming tool from the upper crust. Set the six smaller upper crusts aside.
Equally fill the lower crusts with the filling, dividing the filling into each crust.
Top each pie with one of the smaller circles for the upper pie crust. If necessary, cut away any excess crust.
Whisk together egg and one tablespoon of water and brush lightly over the upper crust.
Bake for 20-25 minutes or until the pie crust is lightly golden brown. Remove and cool completely.
Icing
Whisk together confectioners’ sugar, one tablespoon of water juice, and vanilla. Adjust the water as needed, so it drizzles consistently when the fork is lifted.
Drizzle the glaze lightly over each pie.
Notes:
No Pears
Use apples instead.
Leftovers
Store any leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving.
Add Topping
Serve warm with ice cream.
