December 6th 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.
Raspberry Chia Parfait
This Raspberry Chia Parfait is an easy nutritious and gluten-free breakfast. You can top it with a variety of fruits, nuts, and seeds.
INGREDIENTS for 1 serving
210 milliliters of Unsweetened Almond Milk
40 grams of Chia Seeds
10 grams of Maple Syrup
80 grams Frozen Raspberries (thawed)
20 grams of Slivered Almonds
In a bowl, mix together the almond milk, chia seeds, and maple syrup. Whisk until well combined. Let the mixture sit for 30 minutes at room temperature or cover and store in the fridge overnight.
Once it has thickened up, layer chia pudding into mason jars or containers. Add a layer of raspberries and sprinkle with slivered almonds. Repeat layers until all ingredients are used up.
Eat right away or seal the jar and store in the fridge until ready to eat. Enjoy!
Notes:
No Slivered Almonds
Use shredded coconut or hemp seeds instead.
Chia Will Not Gel
If your chia seeds do not create a gel, they may be stale. Time to buy a new bag!
Hummus & Veggie Wrap
A quick and healthy vegetable-filled vegan lunch. Add even more flavor by using your favorite vegetable-flavored wrap or tortilla.
INGREDIENTS for 1 serving
1 Whole Wheat Tortilla (large)
60 grams Hummus
2 leaves Romaine (large, whole)
1/4 Avocado (sliced)
1/4 Cucumber (sliced)
1/4 Red Bell Pepper (sliced)
Lay the tortillas flat and spread the hummus in the center of each tortilla. Layer the romaine leaves, avocado, cucumber, and bell pepper. Roll the tortilla tightly while folding the ends in.
Serve immediately and enjoy!
Notes:
Gluten-Free
Use a brown rice tortilla instead.
More Flavor
Add fresh herbs, crumbled cheese, mustard, or any favorite sandwich topping.
Easy Eating
Wrap the base of the rolled-up tortilla with a piece of parchment paper or paper towel to hold the sandwich together.
Sweet Potato, Lentil & Kale Casserole
This tasty, nutrient-rich Sweet Potato, Lentil & Kale Casserole is easy to prepare and makes a satisfying meat-free meal.
INGREDIENTS for 1 serving
1 Sweet Potato (thinly sliced)
100 grams of Green Lentils (cooked, drained)
20 grams of Kale Leaves (stems removed, leaves torn)
120 milliliters of Canned Coconut Milk (full fat)
90 grams of Pureed Pumpkin
1 gram of Garlic Powder
1 gram Thyme (stems removed)
2 grams of Sea Salt
Notes:
Leftovers
Refrigerate in an airtight container for up to five days. Freeze for up to two months.
Preheat the oven to 200°C.
In a baking dish, arrange 1/3 of the sweet potato slices to form an even layer along the bottom. Spread half the lentils evenly overtop, and then add another layer using half of the kale. Repeat with the remaining sweet potato, lentils, and kale, ending with sweet potatoes as your top layer.
In a bowl, whisk together the coconut milk, pumpkin, garlic powder, thyme, and salt. Pour the mixture over the layers of potato, lentils, and kale. Bake for 40 to 45 minutes or until the potato is cooked through and browned on top. Enjoy!
