Recipes

Healthy Ideas For A Festive Christmas Dinner

December 21, 2015

Happy Monday dear friends!

I’m so happy that so many of you are loving the cookie recipes posted last week. It comes to show how you can be healthy and still have awesome tasting food. I know the holidays can be so intense, eating-wise as well. We always spend Christmas with our Italian family and it’s such a huge feast that it could put anyone in a food comma. But, I guess that’s true for most families, regardless of the country they are from.

Just before Christmas I wanted to share with you some of my favorite festive vegan recipes. Not one, not two, but three recipes: Christmas Lentil Roast, Stuffed Pumpkin with Persian Quinoa and Maple and Cranberry Brussels Sprouts.  So yummy! I find these to be awesome recipes for a holiday feast, quite clean, that will make your belly happy but won’t get you in nap mode right after. But, if you still feel like it, by all means, nap away! Tis the season to be jolly, merry and napping!

Buon Appetito e Buon Natale!

vegan christmas dinner 2

stuffed pumpking and brussels sprouts

vegan christmas dinner 3

vegan christmas dinner 5

Christmas Lentil Roast
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Cook Time
50 min
Cook Time
50 min
Ingredients
  1. 2 tbsp chia seeds
  2. 4 flaxseed eggs (4 tbsp of milled flaxseed mixed with 12 tablespoons water)
  3. 60 g almonds, coarsely chopped
  4. 1 garlic clove
  5. 2/3 of an apple, cut into small cubes
  6. 1 shallot
  7. 2 cups cooked lentils
  8. 130 g buckwheat flour
  9. 1 tbsp olive oil
  10. 2 tbsp tomato concentrate
  11. 1 tbsp fresh oregano, chopped
  12. 2 tbsp fresh sage, chopped
  13. Salt and pepper to taste
Instructions
  1. Pre-heat oven to 180ºC
  2. Mix all ingredients in a large bowl until you obtain a homogeneous dough.
  3. Place in a lined loaf pan and push down/compress into the pan well. The dough must be very compact. Place in the oven and bake for 50 minutes on the middle shelf.
Train Hard Live Clean http://trainhardliveclean.com/
Stuffed Pumpkin with Persian Quinoa
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 1 shallot
  2. 2 cloves of garlic
  3. 50 g dried apricots
  4. 1 tsp lemon juice
  5. ½ tsp ground coriander
  6. ½ tsp ground turmeric
  7. 1 tsp ground cinnamon
  8. 50 g shelled pistachios, roughly chopped
  9. 100 g almonds, roughly chopped
  10. 100 g cooked quinoa
  11. Coconut oil for sautéing
Instructions
  1. Preheat the oven to 200ºC.
  2. Peel, deseed and cut the pumpkin into 4 chunks, then toss onto a baking tray with a drizzle of oil and sea salt and roast for 35 minutes.
  3. Peel and roughly chop the shallot and garlic as well as the apricots.
  4. In a frying pan over a medium heat, cook the shallot in a little coconut oil for 3 minutes or until soft. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices. Cook for a couple more minutes. Remove from the heat and set aside.
  5. Add the pistachios, almonds, quinoa and dried apricot with the lemon juice and mix well until combined.
  6. Take the pumpkin out of the oven, stuff the pumpkin pieces with the quinoa mixture and bake at 180ºC for about 10 minutes.
Train Hard Live Clean http://trainhardliveclean.com/
Maple and Cranberry Brussels Sprouts
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 300g of brussels sprouts, ends removed and halved
  2. 2 tablespoons coconut oil
  3. 50 g fresh cranberries, halved
  4. 1 tbsp maple syrup
  5. ½ tsp salt
  6. 1 tsp of lemon juice
Instructions
  1. Preheat oven to 200ºC.
  2. Add all ingredients to a baking dish and toss to coat.
  3. Spread to obtain an even layer.
  4. Bake for 10-15 minutes, stirring halfway through.
Train Hard Live Clean http://trainhardliveclean.com/
 

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