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Holiday Recipes #3

About the plan Breakfast Lunch Dinner Snacks

Here is a list of delicious and healthy recipes you can use during the holiday season!

Now you don’t need to have meatballs for breakfast, I just wanted a place that you can always refer to and print these recipes off easily.

Being prepared for either hosting a holiday party or attending one with your family or co-workers is a great way to stay on track during a time where everyone loves to indulge. I’m not saying you can’t indulge but make the basis of the food you eat during this time on plan but also allow some wiggle room for you to have a great time with your loved ones.

If you’d like some more recipes and options, click here to see Holiday Recipes #1 and Holiday Recipes #2.

Breakfast
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Swedish Meatballs

You are going to want to try these vegan Swedish "Meatballs". They are delicious over mashed potatoes, pasta or rice and are paired with a creamy French onion gravy.

Ready In: 1 hour

Prep: 20 minutes

Cook: 40 minutes

Servings: 4

"Meatballs"
  • 1 cup green or brown lentils, dry
  • 1 carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 onion, minced
  • 2 tbsp ground flax
  • 3/4 cup rolled oats
  • 1 tsp fennel seed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 4 cups water
Gravy
  • 2 tbsp cornstarch (or flour)
  • 1 tsp dried onion flakes
  • 1/4 tsp onion powder
  • 1/4 tsp parsley flakes
  • 1/8 tsp celery seed
  • 1/4 tsp paprika
  • 2 tsp nutritional yeast
  • 1 tsp salt
  • 1 cup unsweetened soy milk
  • 1 cup water

Makes 4 servings

(4 balls with 1/4 of the gravy)

Calories per serving 288

48g carbs/ 18g protein/ 4g fat

Instructions

  1. In a saucepan add in your carrot, bell pepper, onion, lentils, salt and water. Bring to a boil, reduce the heat to a low simmer, cover and cook 25-30 minutes or until lentils are soft. Let any remaining water cook off at the end by removing the lid and letting it continue to cook until it stops steaming. You can also just drain the lentils in a colander.
  2. While that is cooking preheat your oven to 400 degrees. In a food processor add in your oats and blend until it becomes a powder. Once the lentil/veggie mix is done cooking add that into the food processor with the spices and ground flax and pulse blend until combined. It should come out like a play dough mixture with little chunks of lentils and veggies in it. Don't blend this super well because it can make them very dense. If your mix is too wet, add in a little more oat flour and if its too dry and crumbling, add in 1-2 tbsp more water. You should be able to squish this in your hand and have it hold its shape.
  3. Take 2 tbsp of the lentil mix, roll into a ball and place on a baking sheet with parchment paper or a pan with a little spray oil. Bake 15-20 minutes, they will start to brown and firm up a bit. You can flip them halfway through if you wish but its not necessary.
  4. Heat a saucepan over medium heat on the stove. In a small bowl mix together your spices and cornstarch then add in the water and whisk together. Pour into the pan, this should heat up enough to come to a very low boil. Stir this continuously for 2-3 minutes while the sauce thickens and then slowly add in your soy milk whisking it together. Taste the gravy and adjust seasoning to your liking (more salt, black pepper etc)
  5. Bring the gravy heat to low. Add in your meatballs and cook 5-8 minutes flipping them over so that they can soak up some of the gravy. Serve over mashed potatoes, pasta or rice with your favorite veggie side. Enjoy!
Lunch
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Healthy Vegan Lasagna

This lasagna is perfect for family dinners or if you have some friends to impress. With a delicious spinach tofu ricotta it is sure to please anyone.

Ready In: 1 hour

Prep: 20 minutes

Cook: 40 minutes

Servings: 6

Tofu Spinach Ricotta
  • 1 block extra firm tofu, pressed and drained
  • 4 cups fresh baby spinach
  • 4 garlic cloves, chopped
  • 1/2 a medium white onion, chopped
  • 4 tbsp nutritional yeast
  • 1 tsp salt
Lasagna Ingredients
  • 1.5 boxes no boil lasagna noodles*
  • 2 jars oil free marinara**
  • Prepared tofu ricotta

Makes 6 large pieces.

Nutritional Information for 1 Serving

Calories 296

50g carbs / 15g protein / 5g fat

Instructions

  1. Preheat oven to 400 degrees (or follow the directions on the lasagna noodles you chose)
  2. In a food processor add in your tofu ricotta ingredients and pulse blend until mixed. It should be a bit crumbly and wet in texture.
  3. In the bottom of a 9x9 pan add in 1/2 cup of marinara, then layer 3-4 noodles on the bottom. Spread 1/2 cup of the tofu ricotta on top of the noodles and cover with 1/2 cup more pasta sauce. Repeat this process until all the noodles are gone.
  4. On the top layer make sure to cover with extra tomato sauce on the top and sides. Once you are done layering the pasta cover the lasagna with tin foil and place in the oven. Bake for 40 minutes. Let cool for about 15 minutes before cutting and serving.
  5. *I use the jovial brand brown rice lasagna and my pan can only fit about 1.5 boxes. If you can keep layering the noodles you can use 2 full boxes of noodles. Make sure that the noodles are covered in pasta sauce between the layers ( if you are using the no boil noodles, this is what makes them cook) ** I use the Lucini brand Tuscan marinara. You may not use all the pasta sauce but again its key to have enough to cook the noodles.
Dinner
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Healthy Vegan Nachos

Try out these healthy nachos featuring my cheese sauce and corn salsa recipe!

Ready In: 20 minutes

Prep: 10 minutes

Cook: 10 minutes

Servings: 5

Ingredients
  • 4 corn tortillas
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup cheese sauce*
  • 1/4 cup roasted corn or corn salsa*
  • pico de gallo
  • hot sauce
  • juice 1/2 lime
  • 1/4 tsp garlic salt

Instructions

  1. Preheat oven to 400 degrees. Cut corn tortillas into fourths (should make 16 chips) and lay on a non stick baking sheet. Sprinkle with lime juice and garlic salt and bake for 5 minutes. After 5 minutes is up watch them closely and wait until they are lightly brown. They tend to burn fast so keep a close eye.
  2. Once the chips are cooked put them on a plate and top with black beans, cheese sauce, corn, pico and hot sauce. You can also add vegan meat, avocado or cashew sour cream to this. Enjoy!
  3. Cheese Sauce recipe
  4. Roasted Corn Salsa recipe
Snacks
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Crispy Peanut Butter Bars

Crispy, sweet and good for you. These bars are made with a few healthy ingredients and you can whip them up in just a few minutes.

Ready In: 30 minutes

Prep: 30 minutes

Servings: 12

Ingredients
  • 20 dates, pitted*
  • 1 cup rolled oats
  • 1 tsp vanilla extract
  • 1/4 cup powdered peanut butter
  • 1/4 cup regular peanut butter
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup puffed quinoa*

Makes 12 servings

Nutritional Information for 1 serving

Calories 230

43g carbs / 7g fat /4g protein

Instructions

  1. In a food processor add in all of your ingredients except the quinoa and chocolate and blend until it forms a sticky texture (You should be able to form the dough into a ball)
  2. Next in 9x9 loaf pan or any type of square pan or tupperware add parchment paper to the bottom and sides. Tip it helps if you cut the corners of the parchment paper so that it fits in the container easier and you can add a little water to the bottom of the pan to help the paper stick to it.
  3. Add your mixture into the container and spread out evenly pressing down with your fingers. Place in the freezer to set while we work on the next step.
  4. Fill a large saucepan halfway with water and find any glass bowl that comfortably fits over the top. Once the water is boiling place the bowl on top add in your chocolate and reduce the heat to a simmer. Stir frequently until all the chocolate chips have melted. Remove from the heat and add in your puffed quinoa and stir to combine.
  5. Take your base out of the freezer and pull down the sides of the parchment paper. Pour the melted chocolate quinoa mix over top and spread evenly. You can top this with extra coconut, chopped nuts, hemp seeds or whatever you like. Place in fridge for 30-40 minutes to set, then cut into squares and serve.
  6. Recipe Notes: If you have really dry dates, make sure to soak them in water for a few hours before and drain the water before adding to the food processor. I get my puffed quinoa from nuts.com but i have seen it at whole foods. If you cant find it you can use puffed rice or even a corn flake cereal that you crunch into smaller pieces. Anything that will make the chocolate crunchy works. You can use any nut butter instead of peanut butter if you want a different flavor id recommend coconut, almond, sunflower or cashew for the best results.
I have lost over 70 pounds following a whole foods plant-based diet and I have shared that entire journey on my YouTube channel. My main focus is helping people achieve their best health through both mind and body. I focus on eating whole foods in their least processed state. I have written 4 recipe books and produced my 28-Day Guided Meal Plan video course to showcase delicious recipes to assist you on your weight loss journey.
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