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Superfood Recipes To Give You A Boost This January

Superfood Recipes To Give You A Boost This January

After overindulging on all the rich food and drink in the lead up to January 1st, it’s time to get back to the healthy-eating lifestyle. It’s perfectly fine to treat yourself but consuming more unprocessed and whole foods, fresh vegetables and fruits, and healthy fats:

  1. Boosts your mood and energy levels
  2. Increases your productivity and attention
  3. Improves your skin and

From super-powered breakfasts to nutrient-packed dinners, here are 6 recipes to help you kickstart a healthy 2020.

Breakfast:

Superfood Oatmeal Bowl

Superfood Oatmeal Bowl

Recipe via Fit Foodie Finds

Ingredients:

  • 2 cups rolled oats
  • 1 tablespoon ground chia seed
  • 2 tablespoons ground flax seed
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 cups unsweetened vanilla almond milk
  • 3 tablespoons maple syrup
  • Toppings: dried goji berries, raw pistachio nuts, unsweetened shredded dried coconut, almond butter

Directions:

  1. Place all ingredients in a medium size pot. Turn heat to medium/high and cook for about 10 – 15 minutes, or until has thickened to a porridge.
  2. Top with desired toppings.

Chickpea And Sweet Potato Breakfast Hash

Chickpea And Sweet Potato Breakfast Hash

Recipe via The Simple Veganista

Ingredients:

  • 1 ½ lbs sweet potatoes, cut into ¾ - 1 inch cubes
  • ½ large onion, chopped
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • Generous pinch of salt, or to taste
  • Fresh cracked pepper, to taste

*Sriracha Tahini Sauce

  • 4 tablespoons tahini
  • 4 tablespoons water
  • Juice of ½ small lemon
  • Pinch of mineral salt
  • Sriracha, to taste

Instructions:

  1. Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. Place the sweet potatoes, onion, bell peppers and chickpeas on the centre of the sheet pan, drizzle with olive oil, garlic powder, salt and pepper, and toss well to coat. Arrange the sweet potato mixture in a single layer.
  3. Place sheet pan in the oven, on the centre rack, and cook for 20 minutes, stirring halfway through.
  4. Turn heat to 500 degrees F, stir a second time and continue baking for another 20 minutes, stirring halfway through.
  5. Let cool a few minutes and serve with sliced avocado and creamy sriracha tahini sauce.

Lunch/Dinner:

Kale And Roasted Cauliflower Salad

Kale And Roasted Cauliflower Salad

Recipe via GoodHouseKeeping

Ingredients:

*Cauliflower Topping*

  • 1 lb cauliflower florets
  • 2 tablespoons extra virgin olive oil

*Salad*

  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 bunch kale, ribs removed, chopped
  • ¼ small red onion, very thinly sliced
  • 1/3 cup crumbled feta cheese
  • 1/3 cup golden raisins
  • 1/3 cup pine nuts

Directions:

  1. On a large rimmed baking sheet, toss cauliflower florets with olive oil and 1/8 teaspoon each of salt and pepper. Roast in 450 degrees F oven for 25 minutes, or until stems are tender.
  2. In a large bowl, whisk lemon juice, olive oil and ½ teaspoon salt. Toss kale with dressing and let stand for at least 5 minutes.
  3. Add cooked cauliflower, onion, feta cheese, golden raisins and toasted pine nuts to the kale. Toss until well combined.

Sesame Chicken Stir-Fry

Sesame Chicken Stir-Fry

Recipe via GoodHouseKeeping

Ingredients:

  • 1 cup rice
  • 2 bell peppers
  • 1 onion
  • 1 lb. boneless, skinless chicken breasts
  • 2 scallions
  • 2 tablespoons corn-starch
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic
  • 1 1-inch piece peeled fresh ginger
  • 1 tablespoon toasted sesame seeds

Directions:

  1. Cook 1 cup rice per package directions.
  2. Chop 2 bell peppers and 1 onion. Cut 1-pound boneless skinless chicken breasts into 1-inch pieces. Thinly slice 2 scallions. Set aside.
  3. Heat 1 tablespoon of oil in a non-stick skillet on medium. Add the peppers and onions and cook, stirring occasionally, until tender, about 6 to 8 minutes. Transfer to a bowl.
  4. In a large bowl, toss the chicken with 3 tablespoons of corn-starch. Add another tablespoon of oil to the same skillet and cook the chicken, stirring occasionally, until cooked through, about 5 to 7 minutes.
  5. In another bowl, whisk 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sriracha, 1 tablespoon honey, and 1 teaspoon toasted sesame oil. Finely chop 2 cloves of garlic and a 1-inch piece fresh ginger and add to the bowl.
  6. Return the vegetables to the pan. Add in the sauce and 1/3 cup water, simmer until slightly thickened, about 2 minutes. Sprinkle with 1 tablespoon sesame seeds and sliced scallions.
  7. Serve over rice.

Snacks:

Perfect Green Smoothie

Perfect Green Smoothie

Recipe via Delish

Ingredients:

  • 1 ½ cup unsweetened almond milk
  • 1 cup chopped spinach, fresh or frozen
  • ½ cup kale, fresh or frozen
  • 1 medium banana
  • 2 tablespoons almond butter
  • 1 tablespoon chia seeds
  • 2 teaspoons honey

Directions:

  1. Combine all ingredients in a blender and blend until smooth.

PB & J Smoothie

PB & J Smoothie

Recipe via Delish

Ingredients:

  • 1 cup frozen strawberries
  • 1 banana
  • ¼ cup peanut butter, plus more for garnish
  • 1 cup unsweetened vanilla soy milk
  • 2 tablespoons fresh strawberries, chopped

Directions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Garnish with peanut butter and fresh strawberries.
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