4 Healthy Recipes to Start 2017 Off Right
If you had a typical holiday celebration, you likely partook in a lot of sweets, booze and epic meals. It was fun, sure, but now it’s time to recover from that indulgent living. The best way to do that is with a week of healthy eating. And the best way to ensure you stick to that plan is by prepping your meals ahead of time.
We have the recipes you need to help you start the new year off on the right foot.
1. Healthy Breakfast Cookies
- 1 1/2 cups white whole wheat flour
- 1 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil
- 2/3 cup honey
- 1/2 cup natural peanut butter (creamy or crunchy)
- 1 egg
- 1 ripe banana
- 1 teaspoon vanilla extract
- 4 cups multigrain cheerios
- 1 cup raisins, semi sweet chocolate chips, nuts
- Preheat oven to 350 degrees.
- In a medium bowl, mix flour, oats, baking soda and salt together. Set aside.
- In a microwave safe bowl, mix coconut oil, peanut butter and honey. Microwave for 20-30 seconds. Whisk together, and then add egg, mashed banana pulp, and vanilla extract.
- Stir the dry ingredients into the peanut butter mixture until well combined. Add the cheerios and raisins or chocolate chips and stir until evenly incorporated.
- Drop 1/3 cup sized scoops onto a Silpat or parchment lined baking sheet, and flatten slightly. Bake for 10-11 minutes or until golden around the edges. Allow them to cool on the baking sheet for 3 minutes before transferring to a cooling rack.
2. White Bean Masala Smothered Sweet Potatoes
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons coriander seeds
- 2 inch piece of ginger peeled and minced
- 1/8 to 3 teaspoons red peper flakes see note
- 1 tablespoons smoked paprika
- 2 teaspoons garam masala
- 1 teaspoon salt
- 2 tablespoons peanut oil or other nut oil
- 2 tablespoons tomato paste
- 1/3 cup packed cilantro leaves
- 2 large sweet potatoes
- 1 teaspoon olive oil
- 2 teaspoons olive oil
- 1 small yellow or white onion (150g) minced
- 1 clove garlic minced
- 1 cup crushed tomatoes
- 1/2 cup whole coconut milk
- 1/2 cup low-sodium vegetable broth
- 2 cups cannellini beans drained and rinsed if using canned
- 2 cups packed and shredded kale 2 ounces
- Cilantro for serving
To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Pulse a couple more times to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Measure ⅓ cup of the paste and save the rest for later use.
Preheat oven to 400˚F. Scrub the sweet potatoes and slice in half. Toss with olive oil and salt. Place cut-side down on a sheet tray covered with parchment paper and roast until tender, 30 to 40 minutes depending on the size of the potatoes
Heat a dutch oven over medium heat. Add the olive oil followed by the minced onion. Stir and cook until the onions are translucent, 5 or so minutes. Stir in the garlic and cook for a minute more.
Stir in masala paste, cooking for a minute, then add crushed tomatoes, coconut milk, and vegetable broth. Bring to a boil, reduce to a simmer, and add the beans. Cook for 5 minutes then add the shredded kale, cooking for another 5 minutes or so until the kale has wilted.
Once the sweet potatoes are done, spoon the white bean mixture over the sweet potatoes. Sprinkle with cilantro and serve.
3. Carrot Baked Barley Risotto
- 1 pound carrots
- 2 tablespoons olive oil divided
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pearled barley (300 g)
- 3 cups low-sodium vegetable broth
- 1/3 cup mascarpone cheese
- 3/4 to 1 cup whole milk
- 1 tablespoon minced fresh dill plus extra for serving
- Olive oil for serving
Preheat oven to 375˚F.
Slice carrots about ½” thick. Toss with olive oil and place on a sheet tray covered with parchment or in a roasting pan. Roast until tender and starting to brown; 30 to 35 minutes.
Heat a small, 3 quart dutch oven over medium heat. Add in olive oil followed by the minced garlic. Cook for a minute or so, just until fragrant. Stir in the barley and toast, 2 minutes. Measure in vegetable broth. Bring to a simmer, cover, and transfer to the oven. Bake for 45 minutes, checking around the 35 minute mark. Barley should be tender but slightly chewy and broth should be absorbed.
When carrots are done, combine with the mascarpone in a food processor and puree until mostly smooth. Add ¾ cup of milk and puree again until smooth.
Once barley is done, add the carrot mixture into the pot and stir until well combined. If the barley needs to be a little creamier for your liking, add the extra ¼ cup of milk (or more, if desired). Finally, add in the dill and stir.
Divide the risotto into bowls, drizzle with olive oil, and sprinkle with dill before serving.
4. Greek Yogurt Peanut Butter Dip
- 1 1/2 cups plain nonfat Greek yogurt
- 2 tablespoons heavy cream (optional)
- 2 tablespoons packed brown sugar
- 1/3 cup creamy peanut butter
- 1/4 cup salted peanuts, chopped
- In a large bowl, whisk together yogurt, heavy cream, and brown sugar until smooth.
- Add creamy peanut butter and whisk until well incorporated.
- Spoon the dip into a serving bowl and top with chopped peanuts.
- Refrigerate until ready to serve.
- Goes well with sliced apples and pretzels.