December 2nd 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 3 full Christmas Menus ― vegan, with meat, or with fish.
Blood Orange & Pistachio Chia Pudding
Blood Orange & Pistachio Chia Pudding is a healthy and delicious breakfast to start your day! Make it the night before for a quick and easy option for breakfast on the go.
INGREDIENTS for 1 serving
1 Blood Orange (small)
25 grams of Chia Seeds
60 grams of Unsweetened Coconut Yogurt
5 grams Pistachios (roughly chopped)
Peel half of the blood orange and chop. Set aside for garnish. Juice the other half. Set the juice aside and discard the juiced orange.
In a bowl, combine the chia seeds with coconut yogurt and orange juice. Whisk well to combine. Refrigerate for at least 20 minutes or overnight to thicken.
Divide evenly between bowls or containers, if you do more than 1 serving. Top with chopped orange and pistachios. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to five days, if you do more than 1 serving.
No Coconut Yogurt
Use Greek yogurt instead.
Nut-Free
Use sunflower seeds instead of pistachios.
More Flavor
Use vanilla coconut yogurt, or add a dash of vanilla.
Shredded Brussels Sprouts Slaw with Crispy Lentils
This stellar dish holds its own as a main or a side. It’s kind of a perfect lunch.
INGREDIENTS for 1 serving
50 grams of Lentils (cooked)
7 grams Pumpkin Seeds (raw)
3 milliliters Avocado Oil
Sea Salt & Black Pepper (to taste)
7 milliliters of Extra Virgin Olive Oil
4 milliliters of Balsamic Vinegar
625 milligrams Dijon Mustard
2 grams of Maple Syrup
110 grams Brussels Sprouts (trimmed, very thinly sliced)
9 grams of Pomegranate Seeds (optional)
Preheat the oven to 190°C and line a baking sheet with parchment paper.
In a bowl, add the lentils, pumpkin seeds, avocado oil, sea salt, and pepper. Mix well to combine. Spread in an even layer on the baking sheet and bake for 10 minutes. Remove, shake the pan around and place back in the oven for 10 minutes more. Remove and set aside.
In a small bowl or jar, add the extra virgin olive oil, balsamic vinegar, mustard, and maple syrup. Shake well and season with salt and pepper as needed.
Add the brussels sprouts, lentils, pumpkin seeds, and dressing to a large bowl. Toss to combine. Top with pomegranate seeds, if using. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to two days.
More Flavor
Season the lentils with garlic powder, onion powder, cumin, dill, and/or dried basil.
Additional Toppings
Top with goat cheese, feta or parmesan.
Lentils
It is recommended to use French green lentils as they hold their shape better. Red or brown lentils will not work the same as they tend to get too mushy.
Roasted Carrot White Bean & Tahini Soup
Perfect for the chilly weather, this Roasted Carrot, White Bean & Tahini Soup will warm your bones and help you meet your clean eating goals.
INGREDIENTS for 1 serving
4 1/2 Carrots (medium, peeled, and roughly chopped)
7 milliliters Extra Virgin Olive Oil (divided)
1/4 Yellow Onion (medium, diced)
3/4 stalk Celery (chopped)
1 Garlic (cloves, minced)
240 milliliters of Vegetable Broth
90 grams of White Navy Beans (cooked, drained, and rinsed)
a pinch of Turmeric
15 grams Tahini
1/8 Lemon (juiced)
Sea Salt & Black Pepper (to taste)
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
If you do more than 1 serving, one serving is half a chicken breast, 3/4 cup of carrots, and 2 tablespoons of the sauce.
More Flavor
Season chicken and carrots with black pepper, ground ginger, cumin, paprika, garlic powder, or chili powder as well before baking.
No Chicken Breast
Use chicken thighs or drumsticks instead.
More Veggies
Add in cauliflower, zucchini, or potatoes.
Preheat your oven to 190°C and line a baking sheet with parchment paper.
In a large bowl, toss the chopped carrots with half of the olive oil. Spread them over the baking sheet and roast for 40 minutes, tossing halfway through cooking.
In a large pot, heat the rest of the olive oil. Add the onion and celery, and cook for 7-10 minutes or until softened. Then add the garlic and cook for 2 to 3 more minutes.
Add the roasted carrots, vegetable broth, white beans, turmeric, and tahini into the pot. Use an immersion blender to puree until completely smooth. Add lemon juice and salt and pepper to taste.
Enjoy!
