3 December Stay on Plan Recipes

3 December Stay on Plan Recipes

Created by Faith and Hope Wellness Associates

 

Roasted Veggies with Cranberries & Orange

Directions:

1. Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.

2. Arrange the sweet potato, fennel, brussels sprouts and cranberries on the baking sheet.

Drizzle with oil and season with the salt. Toss to evenly coat everything.

3. Bake in the oven for 30 to 35 minutes or until very tender, stirring once halfway through.

4. In a small mixing bowl combine the orange juice, thyme and maple syrup. Drizzle over

top of the roasted veggies. Season with additional salt if needed. Divide between plates

and enjoy!

Notes:

  • Leftovers

  • Refrigerate in an airtight container for up to five days.

  • Serving Size

  • One serving is approximately 3/4 cup.

  • No Maple Syrup

  • Omit or use honey or agave instead.

  • No Fresh Thyme

  • Use another fresh herb like parsley instead.

Ingredients:

1 Sweet Potato (peeled, cubed)

1 bulb Fennel (cored, sliced)

1 1/2 cups Brussels Sprouts (trimmed, halved)

1/2 cup Frozen Cranberries

2 tbsps Extra Virgin Olive Oil

1/8 tsp Sea Salt

1 tbsp Orange Juice (freshly squeezed)

1 1/2 tsps Thyme

1 tsp Maple Syrup

Nutrition:

Calories 133 Cholesterol 0mg

Fat 7g Sodium 131mg

Carbs 17g Vitamin A 5454IU

Fiber 5g Vitamin C 40mg

Sugar 6g Calcium 57mg

Protein 2g Iron 1mg

 

Gingerbread Smoothie

9 ingredients · 5 minutes · 1 serving

Directions:

1. Combine all ingredients into a blender and blend until smooth. Pour into a glass and

enjoy!

Notes:

  • No Chia Seeds

  • Use flax seeds instead.

  • No Blackstrap Molasses

  • Use maple syrup instead.

  • Nut-Free

  • Use coconut milk instead of almond milk. Omit the almond butter or use coconut butter or

  • sunflower seed butter instead.

  • More Veggies

  • Add frozen cauliflower.

Ingredients:

1 cup Unsweetened Almond Milk

1/4 cup Vanilla Protein Powder

1/2 Banana (frozen)

1 tbsp Chia Seeds

1 tbsp Almond Butter

1 1/2 tsps Blackstrap Molasses

1/2 tsp Ginger (fresh, minced)

1/4 tsp Cinnamon (ground)

1/8 tsp Ground Cloves

Nutrition:

Calories 356 Cholesterol 4mg

Fat 16g Sodium 209mg

Carbs 32g Vitamin A 540IU

Fiber 8g Vitamin C 5mg

Sugar 13g Calcium 747mg

Protein 26g Iron 4mg

 

Vegan Banana Bread

8 ingredients · 50 minutes · 12 servings

 

Directions:

1. Preheat your oven to 350ºF (177ºC) and brush a loaf pan with some oil to prevent sticking.

2. In a large bowl, mash all but one of the bananas. Stir in the olive oil, maple syrup, and cashew milk. Mix well, then whisk in the ground flax. Let stand for 2 minutes.

3. In a small bowl, mix together the gluten-free flour, baking powder and sea salt. Add the dry ingredients to the wet and mix until well combined.

4. Pour the batter into your loaf pan. Slice the remaining banana in half length-wise and place both halves on top of the loaf. Bake for 40 minutes, or until a knife inserted into the centre comes out clean.

5. Let cool completely before slicing. Enjoy!

Notes:

  • Serving Size

  • One serving is equal to one slice of banana bread.

  • Gluten-Free Flour

  • This recipe was developed and tested using Bob's Red Mill Gluten-Free All Purpose Flour.

  • Results may vary if using another type of flour.

  • Add-Ins

  • Mix in blueberries, chocolate chips, walnuts, or anything else you like in your banana bread.

  • Storage

  • Keeps well in the fridge for 5 days or in the freezer for a few months.

 

Ingredients:

3 Banana (ripe, divided)

1/3 cup Extra Virgin Olive Oil

1/4 cup Maple Syrup

1/2 cup Unsweetened Cashew Milk (or almond

milk)

2 tbsps Ground Flax Seed

2 cups All Purpose Gluten-Free Flour

1 tbsp Baking Powder

1/4 tsp Sea Salt

Nutrition:

Calories 195 Cholesterol 0mg

Fat 6g Sodium 176mg

Carbs 33g Vitamin A 40IU

Fiber 5g Vitamin C 3mg

Sugar 8g Calcium 82mg

Protein 2g Iron 1mg

Erin Donley