December 3rd 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.
Winter Yogurt Bowl
This easy breakfast turns the typical yogurt bowl upside down and encourages the use of fruits you may not ordinarily consider.
INGREDIENTS for 1 serving
1/2 Delicata Squash (small, seeds removed and sliced into rings)
3 grams of Ghee (melted)
325 milligrams Cinnamon (ground)
220 grams of Plain Greek Yogurt
18 grams of Pomegranate Seeds
7 grams Pumpkin Seeds
16 grams of Almond Butter
Preheat the oven to 200°C and add the squash to a baking sheet lined with parchment paper. Toss the squash with melted ghee and cinnamon. Bake for 15 to 20 minutes or until tender.
Top with roasted squash, pomegranate seeds, pumpkin seeds, and almond butter. Enjoy!
Notes:
Dairy-Free
Use plain coconut yogurt instead of Greek yogurt.
No Delicata Squash
Use butternut squash or sweet potato instead.
No Ghee
Use melted coconut oil instead.
Nut-Free
Use sunflower seed butter instead of almond butter.
Storage
Assemble bowls, cover them, and store them in the refrigerator for up to 3 days.
Sweet Potato Toast With Avocado & Sauerkraut
Sweet Potato Toasts with Avocado & Sauerkraut taste great and are high in fiber, omega-3 fatty acids, nutrients, and probiotics.
INGREDIENTS for 1 serving
1 Sweet Potato (small, ends trimmed, sliced lengthwise)
1/2 Avocado (peeled and mashed)
25 grams Sauerkraut
1 pinch of Sea Salt
Pop the sweet potato slices into the toaster and toast two to three times. If you do not have a toaster, set your oven to broil and bake on a sheet for 3 to 6 minutes per side, or until golden brown.
Top the sweet potato toast with mashed avocado and sauerkraut. Season with sea salt. Enjoy!
Notes:
Add Greens
Add a layer of baby spinach before you spread it on the avocado.
Guacamole Lover
Add lemon juice, lime juice, minced garlic, tomato, and/or chopped red onion to your mashed avocado.
No Sweet Potato
Use bread, crackers, crispbread, pita, or tortillas instead.
Storage
Best enjoyed immediately but can be refrigerated in an airtight container for up to 3 days.
Lemon Pesto Farfalle
This 20 Minutes Lemon Pesto Farfalle is one of my favorites! Broccoli, oven-roasted mushrooms, fresh lemon, and basil make it so nutritious.
INGREDIENTS for 1 serving
75 grams Mushrooms
8 milliliters Avocado Oil
80 grams of Quinoa Penne (dry, uncooked)
50 grams of Broccoli (chopped into florets)
25 grams Pesto
1/4 Lemon (juiced)
1 pinch of Sea Salt
Notes:
Leftovers
Best enjoyed immediately as quinoa pasta will get stiff and dry once refrigerated. Can be stored in the fridge for up to 5 days and enjoyed hot or cold.
More Protein
Add cooked chicken breast or any ground meat.
No Quinoa Farfalle
Use any other type of pasta instead.
No Broccoli
Use broccolini or any other veggies on hand.
No Avocado Oil
Use ghee, coconut oil, or olive oil instead.
Adjust the oven rack to the top, closest to the broiler. Set oven to high broil. Place mushrooms on a foil-lined baking sheet and toss in oil. Broil for 10 to 15 minutes.
Meanwhile, bring a large saucepan of water to a boil. Add farfalle and cook according to instructions. Add broccoli during the last 2 to 3 minutes of cooking. Drain the pasta and broccoli, and return to the pan.
Add in the pesto, lemon juice, sea salt, and broiled mushrooms, gently tossing until combined.
Enjoy!
