The top excuses I hear for not eating healthy are: “I don’t have enough time” or “I don’t know what or how to cook.” Out of ideas of what to make for dinner?! Well, I am hear to help that. Sometimes you just need a little help to sort through all of the recipes and give you some fresh, healthy ideas. Every Sunday I will be giving you a round-up of seasonal, delicious, quick and healthy recipes from favorite cookbooks and blogs that you can make throughout the week. Don’t you worry, no round-up is complete without some sweets to properly complete the plan!
This weeks plan:
1 breakfast, 4 dinners, 1 dessert, and a fun cocktail to brighten your winter (almost spring!) blues
Chia Pudding– Chia pudding is so easy, there is no excuse not to eat breakfast in the morning! You can be creative with this recipe, whatever you have in the pantry or see at the farmers market. I recommend roasted cara cara oranges, coconut, and pistachios as a topping.
Lentil and Sweet Potato Soup – sometimes all you need is a warming nutritious bowl of soup. I posted this recipe this week and I figured I may as well add it to my meal plan. I still have leftovers in my fridge, luckily it makes a great lunch to bring to work as well.
Chard and White Bean Saute– I was hesitant when I made this, wondering if it would pack enough flavor to be to stand alone meal but oh did it prove me wrong. You can use any beans really, chickpeas, white kidney, or others rather than white beans. Try chopping the steam of the swiss chard along with the leaves because hey, why waste ’em?!
Kohlrabi, avocado, and citrus Salad– I love this creative, refreshing and seasonal salad. Add some baked salmon, beans, or tofu for a little added protein. This can be the start of the show whether is the main attraction or a side dish.
Mexican Fish Tacos– Nothing like a taco night fiesta! If you think fish needs to be deep fried and covered in sour cream, or cheesy beef tacos are the only way to go just wait till you try these. Create a fun taco station and everyone can create their own using a variety of toppings.
Coconut Dark Chocolate Sea Salt Bites- These are rich and delicious little dessert bites and with only 2 ingredients it doesn’t get much easier to make.
2 cups Coconut flakes
1 bar or about 1 cup Dark chocolate- 60% or 70% dark
Place coconut flakes in a blender or food processor. Process for about 4-5 minutes until a paste forms. Gentle roll small balls about 1/2 inch in diameter- they might by a little crumbley but should hold shape, and place onto parchment lined plate. Place in the fridge or freezer for about 30 minutes.
Meanwhile, in a small double boiler or microwave safe bowl slowly melt the chocolate. Let it sit to cool slightly. When the coconut balls are hard they are ready to be rolled in the chocolate. Sprinkle with Maldon Sea Salt and place back in the fridge or freezer until set, about another 30 minutes. They can be eaten as a frozen treat or at room temperature!
Butternut Bourbon Hot Toddy– I love this vegan cooking magazine out of the UK, Chickpea. They have amazing graphics, recipes, city guides and stories. This is a fun and unique take on a hot toddy, my favorite warm me up cocktail in the winter.
1 cup diced butternut squash
2 tbs maple syrup
1 cup bourbon
Preheat oven to 425 degrees Fahrenheit. Toss diced butternut
squash in maple syrup, making sure syrup is coating the squash
evenly. Season to taste with ground cinnamon and freshly grated
nutmeg, and roast, tossing occasionally, until squash is lightly
browned and soft inside. Once finished, allow the squash to cool
and combine with bourbon. Store soaking squash in a sealed
container in the fridge for anywhere between a day and a week.
When ready to use, strain the squash from the liquid.
2 oz butternut bourbon
4 oz hot water, or spiced tea
1 oz maple syrup
squeeze of lemon
Combine ingredients in a heat-safe mug. Garnish with a cinnamon
stick, whole cloves, and a slice of lemon.
I hope you enjoy!