December 5th 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 one 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.
Blueberry Almond Oatmeal
Treat yourself for breakfast with a delicious bowl of Blueberry Almond Oatmeal with Raspberries! Healthy, super filling, and easily made!
INGREDIENTS for 1 serving
240 milliliters of Water (divided)
40 grams of Oats (quick or rolled)
40 grams of Blueberries (fresh or frozen)
40 grams of Raspberries (fresh or frozen)
1 2 Almonds
Bring 2/3 of the water to a boil in a small saucepan. Add the oats. Reduce to a steady simmer and cook, stirring occasionally for about 5 minutes or until oats are tender and most of the water is absorbed. Set aside.
Transfer the oatmeal to a bowl or container if on the go, and top with the berries and almonds. Enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavor
Add vanilla extract and sweeten with maple syrup, honey, or any alternative sweetener.
Additional Toppings
Top with peanut butter, almond butter, sunflower seed butter, almond milk, nuts, seeds, yogurt, honey, maple syrup, or granola.
Make it Thicker
Whisk in a bit of arrowroot powder or tapioca starch with the fruit, or add more chia seeds until your desired consistency is reached.
No Stove Top
Cook oats in the microwave instead.
Crispy Chickpeas & Cauliflower Salad
This Crispy Chickpeas & Cauliflower Salad is easy to make, vegan and gluten-free. It’s perfect for a nourishing lunch.
INGREDIENTS for 1 serving
30 milliliters of Extra Virgin Olive Oil
1 gram Cumin
1 gram of Garlic Powder
1 gram Thyme (dried)
1 pinch of Sea Salt
1/4 head Cauliflower (chopped into florets)
140 grams Chickpeas (cooked, rinsed)
20 grams of Pomegranate seeds
3/4 Lime (juiced, divided)
10 grams Parsley (chopped)
5 grams of Sesame Seeds (toasted)
Preheat the oven to 200°C and line a baking sheet with parchment paper.
In a large bowl, add half the oil, cumin, garlic powder, thyme, and salt and mix well. Add the cauliflower and chickpeas and toss to combine. Add to the baking sheet and set the bowl aside to use in the next step. Cook the cauliflower and chickpeas for 25 to 28 minutes, flipping halfway through.
Meanwhile, add half the olive oil, the lime juice, parsley, and sesame seeds in the same bowl used for the chickpeas and toss to combine. Set aside.
Add the pomegranate seeds and serve with the dressing. Enjoy!
Notes:
Leftovers
For best results, refrigerate all ingredients in separate airtight containers for up to three days.
More Flavor
Add chili flakes or smoked paprika to the cauliflower and chickpea mix.
No Pomegranate
Use green apples or crispy veggies such as peppers or cabbage.
Lemon Dill Baked Salmon
Simple salmon cooked right in foil! Quick prep. No clean-up! Lemon-dill flavor is best!
INGREDIENTS for 1 serving
140 grams Salmon Fillet
3 grams of Ghee (melted)
1/2 Garlic (cloves, minced)
3 grams Fresh Dill (chopped)
1/4 Lemon (zested and juiced)
1 pinch Sea Salt (or more to taste)
50 grams of Mixed Greens
Notes:
No Foil
Use parchment paper instead.
Likes it Crispy
Broil for 1 to 2 minutes after baking to make it crispy.
Leftovers
Keep well in the fridge for 2 to 3 days.
No Ghee
Use butter, avocado oil, or coconut oil instead.
Preheat the oven to 190°C.
Line a baking sheet with aluminum foil and place the salmon in the middle.
In a small jar, mix together the melted ghee, garlic, dill, lemon juice, lemon zest, and sea salt. Pour it over the salmon. Fold up the edges of the foil so that the fish is sealed in a pouch. Bake for 15 to 20 minutes or until fish flakes with a fork.
Remove the salmon from the oven and serve with mixed greens. Enjoy!
