Christmas time is almost here, and we’re pretty sure you all have been long awaiting this time of year – the time when you can give and receive presents, reacquaint yourself with friends and relatives, share a laugh, decorate the Christmas tree and gardens with lights and most of all, have great food.

Here are some healthy yet scrumptious recipes for you to try at home

Christmas Blueberry French Toast

Ingredients

  • 12 slices of bread, cut into cubes
  • 8 oz. cream cheese, cut into cubes
  • 2 cups fresh blueberries
  • 12 eggs, beaten
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup
  • 2 cups quinoa milk
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon butter
  • ½ cup organic pumpkin seeds

Instructions

  • Take a 9*13 baking dish, and have it greased lightly. arrange half of the bread cubes in the dish before topping it up with cream cheese cubes. Sprinkle a cup of blueberries and then top it up with the rest of the bread cubes.
  • Mix eggs, quinoa milk, vanilla extract and syrup in a large bowl and pour over bread cubes. Refrigerate overnight.
  • Remove the bread cube mixture from the refrigerator and set it aside for a full 30 minutes before baking. Meanwhile, have the oven preheated to 175-degree celsius.
  • Cover it again, and bake it for 30 minutes. Uncover and then bake it for another 25 minutes, till the center of the mixture is firm and has a slightly brownish surface.
  • Take a medium saucepan to mix the sugar, cornstarch, and water and bring it to a boil.
  • Stir it constantly and cook for a full 4 minutes and then mix it with the other cup of blueberries. Then reduce heat, and simmer for 10 minutes.
  • Add butter and garnish with pumpkin seeds.

Broccoli Quinoa Salad

Ingredients

  • 4 cups fresh broccoli florets
  • ¼ cup red onion, diced
  • 3 tablespoons raisins
  • 2 tablespoons organic sunflower seeds
  • ¼ cup quinoa yogurt
  • 2 tablespoons orange juice
  • 1 tablespoon fat-free mayonnaise
  • 1 cup tomatoes, diced(optional)

Instructions

  • Combine the broccoli, onions, sunflower seeds, tomatoes, and raisins
  • In a small bowl, put the yogurt, orange juice, mayonnaise and whisk them until you get a blended mixture. Pour over the broccoli mixture and toss them.
  • Serve in a dish and enjoy.

Hot Chocolate with marshmallows

Ingredients

  • 1 cup organic cane sugar
  • 1 ¾ unsweetened cocoa powder
  • 6 oz. per cup quinoa milk
  • 1 cup of marshmallows

Instructions

  • Combine the cocoa powder and cane sugar in a jar
  • Put the lid on and shake it well until you get a fully combined mixture
  • Take 6 oz. of milk and heat it to the required temperature on a stove. Do not boil the milk.
  • After it is warm, stir in 2 tablespoons of cocoa mix and stir until you get a dissolved mixture.
  • Store the rest of the cocoa mix for later use.
  • Pour it in a mug, top it off with marshmallows and sip on.

Quinoa Corn Casserole

Ingredients

  • ½ cup finely ground cornmeal
  • ½ cup butter, melted and cooled
  • ¼ cup sugar
  • 2 large eggs
  • ⅔ cup quinoa milk
  • ¼ cup cream
  • 2 cups frozen corn, defrosted
  • Kitchen salt
  • Finely ground black pepper
  • ½ tsp paprika
  • 2 tbsp parsley, for garnishing

Instructions

  • Have the oven preheated to 190 Celsius
  • Mix cornmeal and butter in a large bowl until you get a smooth texture. Then, whisk in sugar, cream, quinoa milk and eggs until they are all fully incorporated.
  • Fold in corn into the mixture and season it with salt, pepper and paprika.
  • Pour into a baking dish and bake it uncovered for 1 hour, or until the center is set and the colour is golden. Garnish with parsley.

Quinoa Cookie Dough Trifle

Ingredients

  1. For the cookie dough
  • 1 ½ cup butter, softened
  • 1 1/2 cup packed brown sugar
  • 1 tbsp. pure vanilla extract
  • 3 1/4 cup crushed graham crackers
  • 1 1/2 tsp. salt
  • 1/3 cup quinoa milk
  • 1 1/3 cup mini chocolate chips
  • ½ cup flax seeds
  1. For the whipped cream
  • 1 cup mini chocolate chips, plus more for topping
  • 8-oz. whipped cream, thawed
  • 8 chocolate chip cookies, plus more for topping
  1. For the chocolate pudding
  • 4-oz instant chocolate pudding mix
  • Chia seeds
  • 4 cup cold quinoa milk

Instructions

  • Take a large bowl and use an electric mixer to beat butter, brown sugar, and vanilla until the mixture is light and fluffy.
  • Mix in the graham crackers, salt, and milk, fold in the chocolate chips and then crumble and pour in 1/3 of the mixture into the bottom of a trifle dish.
  • Make the whipped cream layer by mixing chocolate chips and the cream and allow it to cool for some time.
  • Then pour in ⅓ rd of the whipped cream mixture into the cookie dough mix in the trifle dish. Then top the whipped cream layer with more chocolate chip cookies.
  • Now make the chocolate pudding layer by combining the pudding mix and quinoa milk and soaked chia seeds and whisk it well.
  • Let the pudding set for 5 minutes, then pour ⅓ rd of the mixture on top of the cookies in the trifle dish, which smoothes it to create an even layer.
  • Repeat the same layers until you reach the top of the trifle dish.
  • Cover the trifle dish with the remainder of the whipped cream and have it refrigerated for 2 hours to soften the cookie layers.
  • Have it topped with chocolate chips and crumbled cookie pieces, and serve.

So now that you have recipes which are enjoyable yet healthy, why don’t you go ahead and savor them with your kids and family?!

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