Let’s be honest, most of us are a tad guilty of overindulging in our favourite foods and treats during the festive period so once January does arrive we feel sluggish, lethargic and out of shape.
Therefore, now is a the ideal time to change or improve your diet by trying different but healthy recipes which will make you look and feel incredible!
Below are some inspiring plant-based recipes which are easy to make, healthy and incredibly tasty.
Kale and Spinach Smoothie
If you’re seeking a smoothie recipe which will kick-start your day then this kale and spinach recipe is perfect for you!
Quick and easy to make, filled with incredibly healthy and nutritious ingredients to give you the perfect start to your day.
– Small bunch kale;
– Small bunch spinach;
– Half a cucumber, peeled;
– 1 celery stalk;
– 1 Apple;
– 1 thumb ginger, peeled;
– 1 scoop unflavored raw plant-based protein powder;
– 1 cup ice;
– 3 cups water.
How to make:
Chop the harder veggies and fruit then simply put all the ingredients in the blender and blend it. That simple. You can adjust the water and ice amounts if you wish.
This recipe is from Eric Brantner founder of Scribblrs.com.
Pumpkin Espresso Protein Pancakes
The expresso powder in these pancakes makes this the prefect pre-workout snack, but without having the strong acidity of a hot brewed cup of coffee.
Also, the pumpkin in the pancake will satisfy any sweet cravings which you may have whilst also being a healthy antioxidant-packed veggie.
– 2 cups organic buckwheat;
– ½ cup (4 scoops) Ora Organic protein powder;
– 2 tsp baking soda;
– 1 tsp pumpkin pie spice;
– 3 tsp organic fair trade espresso powder;
– 1.5 cups organic unsweetened vanilla almond milk;
– 1 cup organic pureed pumpkin;
– 2 tbsp grade B organic maple syrup;
– unrefined, virgin coconut oil.
How to make:
Combine dry ingredients and wet ingredients separately. Make a well in the dry ingredients to add in the wet. Fold until fully combined.
Heat coconut oil to coat your pan. Spread a dollop of batter onto the pan so it’s only about ½ inch in thickness. Cook for about two minutes each side. Makes about 12 small pancakes.
Drizzle with grade B organic maple syrup, spread nut butter on top or add a little more pumpkin to your plate for some extra sweet veggie goodness.
Recipe by Chef at Ora Organic.
Sweet Potato Soup with Kale and Peanut Butter
Sweet potato is not only delicious but also a great source of Vitamin A & C. So a great meal choice for boosting your immune system to prevent a January cold from looming.
If you’re on the hunt for a hearty soup with a little bit of a twist then you should give this recipe a go!
– 2 large sweet potatoes;
– 1 cup brussel sprouts;
– 2 cups fresh kale, roughly chopped;
– 1/3 cups almonds;
– 1/2 cup of Greek plain yogurt;
– 1/2 cup of chunky peanut butter;
– 1 tbsp. Amazing Grass Superfood Raw Reserve;
– 1/2 tsp. cinnamon;
– 1/6 tsp. sea salt.
How to make:
Preheat oven to 325 degrees F.
Puncture holes in sweet potatoes using a fork. Place sweet potatoes on a baking sheet and bake for 20 minutes or until very tender.
Meanwhile, steam kale and brussel sprouts on the stove top in a medium sized pot, covered. Drain; set aside to cool.
Remove sweet potatoes from oven; set aside to cool.
When cool, cut sweet potatoes into 1/2 inch pieces. Add to a food processor along with all other ingredients; pulse until smooth.
Transfer to serving bowls.
Serve at room temperature or chilled.
Recipe by Amazing Grass.
The Best Minestrone Soup
Minestrone Soup is a classic meal to be enjoyed around this time of year.
Why not give this tasty recipe even more goodness and taste by adding butternut squash and spinach?
– Olive Oil;
– 1.5 cups chopped onion;
– 2 cups chopped carrots (3 carrots);
– 2 cups diced celery (3 stalks);
– 2 cups frozen butternut squash;
– 1.5 tbsp minced garlic;
– 2 tsp chopped thyme;
– 26 oz can or box chopped tomatoes;
– 2 boxes organic vegetable broth;
– 1 bay leaf (I always forget this);
– 15 oz can cannellini beans – drained and rinsed;
– 2 cups cooked tiny pastas (of your choice);
– 2 cups fresh spinach leaves;
– 1/2 cup white cooking wine;
– Pinch of salt and pepper.
How to make:
Heat olive oil in large pot. Toss in onions, carrots, celery, potato, garlic and thyme. Cook, stirring until soft.
Add tomatoes, bay leaf, vegetable broth, salt and pepper. Bring to a boil, then lower heat and simmer for 30 minutes, until vegetables are tender).
Recipe by Laine Schmidt, Personal + Professional Development Coach.
If you’re looking for a simple snack idea then why not try making your own delicious hummus and using it as a dip to enjoy with vegetables or crackers?
This hummus recipe includes spinach to give it that beautiful green colour and to provide all the health benefits which spinach has to offer.
– 1 cup cooked chickpeas;
– 1 cup tightly packed fresh spinach;
– 1/2 cup frozen, defrosted, shelled edamame;
– 1/4 cup hulled hemp seeds;
– 2 Tbsp water;
– Zest of 1 lime;
– 1 Tbsp lime juice;
– 1 tsp ground cumin;
– 1/2 tsp sea salt;
– 1/4 tsp ground pepper.
How to make:
Place all ingredients in a food processor or blender and purée until smooth.
Top with some edamame and serve with cut up veggies or whole grain crackers.
Recipe by Paula Gallagher, experienced nutrition counselor.
Shiitake, Asparagus, & Sundried Tomato Pasta Recipe
If you’re on the lookout for a tasty pasta dish which would make a delicious evening meal or a filling lunch snack, then this recipe is worth a try!
Shiitake Mushrooms have also been proven to increase energy levels and brain function, so this is certainly a wise meal to enjoy on your lunch break at work, if you have the time to pre-make it.
– 1 Tbsp. Olive Oil;
– 1 Tbsp. Butter;
– 5-7 Shiitake Mushrooms, sliced thin;
– 12-18 Asparagus Spears;
– 6-8 Green Bunching Onions;
– 1/3 cup, Sundried Tomatoes, chopped;
– 1-2 cloves, Garlic, finely chopped;
– 1/2 cup of White Wine or Dry Vermouth;
– 1/2 cup Broth (vegtable or chicken);
– 1/2 cup Half & Half (optional);
– 1/2 cup of Parmesan Cheese;
How to make:
It does not take long to cook this meal, so you want to start by boiling the water for the pasta.
By the time the pasta is done, the rest will be ready to go. After you get your pasta going, start by sautéing the mushrooms in the olive oil and butter on medium heat.
Once browned add the garlic, sundried tomatoes, asparagus, and green onions.
Cook for about a minute (if you like your asparagus really soft, cook for longer).
Add the wine (I used dry vermouth) and reduce by half. Add the broth, half & half, and parmesan, and cook for 30 seconds to a minute. Turn the heat off.
Once the pasta is done, add the pasta to the pan, and toss with the mushroom and asparagus mixture. Put it in a bowl and top with parmesan cheese and green onions.
Recipe by Sow True Seed.
Still on the hunt for healthy recipes to enjoy during January? Check out our blog post on cooking with Kale and Leeks here.