It’s a New Day, a New Year, a New Decade! And we’re feeling good.
But keeping up with a resolution, especially health related, can be hard. We all succumb to post-holiday cravings. But worry not, we’re here to help you set the rhythm for eating healthy in the new year.
To begin, we’re bringing you 3 recipes which are not only healthy, but absolutely delicious.
Chicken & Avocado Rice Bowl
- 1 pound chicken breast, cubed
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon pepper
- ½ teaspoon red pepper flake
- 1 teaspoon paprika
- 3 limes, juiced
- 2 tablespoons parsley
- 1 cup brown rice
- 2 avocados
- 1 pint grape tomatoes, halved
- ¼ cup walnuts
- ½ cup blue cheese, crumbled
- Salt & pepper
- Combine olive oil, garlic, onion powder, pepper, red pepper flake, paprika, and juice of two limes into a plastic bag.
- Add chicken breasts and marinade for at least 2 hours.
- Prepare rice according to package instructions.
- Remove chicken from bag and cook in your hybrid frying pan until no pink remains.
- Meanwhile, mash avocados and stir in salt & pepper and juice of remaining lime.
- Assemble bowls with rice, chicken, avocado, tomatoes, walnuts, and blue cheese.
ohsheglows.com / Via ohsheglows.com
For the Roasted Chickpea Croutons:
- 1 (14-ounce/398 mL) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
- 1 teaspoon (5 mL) extra-virgin olive oil
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
For the Caesar Dressing (makes 3/4-1 cup):
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup (60 mL) water
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1 tablespoon (15 mL) lemon juice
- 1/2 tablespoon (7.5 mL) Dijon mustard
- 1/2 teaspoon garlic powder
- 1 small garlic clove (you can add another if you like it super potent)
- 1/2 tablespoon (7.5 mL) vegan Worcestershire sauce (I use Wizard's gluten-free brand)
- 2 teaspoons capers
- 1/2 teaspoon fine grain sea salt and pepper, or to taste
For the Nut and Seed Parmesan Cheese:
- 1/3 cup raw cashews
- 2 tablespoons hulled hemp seeds
- 1 small garlic clove
- 1 tablespoon nutritional yeast
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1/2 teaspoon garlic powder
- fine grain sea salt, to taste
For the lettuce:
- 1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
- 2 small heads romaine lettuce (10 cups chopped)
- Roast chickpea croutons: Preheat oven to 400°F (200°C). Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F (200°C), then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
- Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
- Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
- Prepare the lettuce: Destem the kale and then finely chop the leaves with your chef knife. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
- Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.
- 2(~119 g each) red bell peppers
- 2-3Tbsp olive oil
- 2medium shallots* (finely chopped)
- 4cloves garlic* (finely chopped)
- Sea salt and ground black pepper (to taste)
- 1 1/2cups Unsweetened Original Almond Breeze Almond Milk
- 2Tbsp nutritional yeast
- 1 1/2Tbsp cornstarch or arrowroot powder (or other thickener of choice)
- 1pinch red pepper flake (optional // for heat)
- 12ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)
- Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.
- Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.
- While the red peppers are roasting, bring your AL-P Wok to over medium heat and sauté onion and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.
- Transfer sautéed shallot and garlic to blender with roasted peppers, almond milk, red pepper flake, nutritional yeast and cornstarch. Season with desired amount of salt, pepper, and red pepper flake.
- Blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavour. You want the flavour to be pretty robust and strong since the noodles don’t have much flavour – so be generous with your seasonings.
- Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.
- Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavour. Then, toss to coat.
- Serve using with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.