7 Revitalizing Recipes for the New Year | Purely Elizabeth.Purely Elizabeth.

7 Revitalizing Recipes for the New Year

January 2019

Eat

New Year, Purely You!

The new year is here and after the holiday season I am ready to bring routine back into my diet. I had so much fun creating these restorative recipes that are both nutritionally-dense and delicious. Here are 7 recipes for any time of day that will inspire you to take on the new year.

Breakfast:

GREEN GODDESS SMOOTHIE

gluten-free 

1 banana

2 kiwi

1 cup kale

1/2 cup almond milk

1/2 orange

1 cup ice

1 tbsp chia seeds

Blend all ingredients together in a high-speed blender and top with bananas, kiwi, blueberries, bee pollen, chia seeds, hazelnuts and our Banana Nut Butter Bar.

CARAMELIZED GRAPEFUIT AND CHIA PUDDING PARFAIT

gluten-free, 2 servings

Chia Pudding:

2 cups unsweetened almond milk (or any nut milk)

1/4 cup chia seeds

2 tsp vanilla extract

1 tsp cinnamon

Toppings:

2/3 cup Purely Elizabeth Original Ancient Grain Granola (or flavor of your choice!)

1/2 cup yogurt

1 grapefruit

2 tbsp coconut sugar

2 tbsp pistachios, chopped

In a large jar, pour in nut milk then add chia seeds, vanilla and cinnamon. Stir thoroughly until well combined. Cover and store in fridge for 2+ hours or overnight to soak. *Will last for up to 3-4 days, fresh in the refrigerator.

Once chia pudding has thickened, begin caramelizing grapefruit. Position rack close to the top and turn oven on to broil. Cut skin off of grapefruit and cut into slices. Sprinkle coconut sugar on top of slices and broil for 4-5 minutes, or until sugars begin to caramelize. Once grapefruit have cooled, separate toppings into two different jars for two servings, starting with granola on the bottom, then chia pudding, then yogurt and top with caramelized grapefruit and pistachios. Enjoy!

Lunch

VEGETABLE ROLLS WITH SPICY NUT SAUCE

(recipe via Elizabeth’s Eating Purely Cookbook

vegan, gluten-free

8 rice paper sheets

2 avocados, sliced

1/2 cup shredded cucumber

1 cup lettuce leaves (butter lettuce works well)

Spicy Nut Sauce

1/2 cup nut butter, such as Nuttzo

2 cloves garlic, minced

1 tbsp ginger, minced

2 tbsp tamari

2 tbsp coconut sugar

3 tbsp water

Dip individual rice paper sheets into warm water to soften. Place veggies inside paper and fold the bottom to hold in fillings. Then, fold in sides and roll tightly. Meanwhile, in a small bowl, whisk together sauce ingredients until smooth. Serve with sauce on the side.

DELICATA SQUASH MACRO BOWL

(recipe via Elizabeth’s Eating Purely Cookbook

vegan, gluten-free

1/2 delicata squash, sliced and deseeded

1 small bunch of kales, de-stemmed, shredded

1/2 cup kimchi

1 1/2 cups black rice, cooked

1 cup cooked black beans

Tahini Sriracha Sauce: 

1/4 cup tahini

1/4 cup water

1 tbsp rice vinegar

1 tbsp tamari

1/2 tbsp coconut sugar

1 clove garlic, minced

Sriracha, to taste

Bring water to a boil. Cover pot and reduce hear to low. Add squash and steam for 5 minutes. Add kale and continue to steam for 5-7 minutes. Remove from stove. Meanwhile, in a small bowl, whisk together the tahini ingredients, adding 1 tsp at a time of Sriracha until desired spiciness. Assemble bowl with kale, squash, kimchi, black rice, and black beans. Drizzle with tahini Sriracha sauce and serve.

Dinner

ROASTED KALE + CAULIFLOWER SOUP

(recipe via Elizabeth’s Eating Purely Cookbook

gluten-free, vegan

1 head of cauliflower, cut into florets

2 tbsp olive oil

1 onion, cut in quarters

1 leek, halved

2 cups kale, chopped

4 cups vegetable stock

salt to taste

truffle oil

Preheat oven to 425°F. On a parchment lined baking sheet drizzle oil over cauliflower, onion and leeks. Roast in the oven for 25-30 minutes. When vegetables are done roasting, add to a large pot along with kale and vegetable stock. Bring to a boil, then simmer. With an immersion blender, blend until smooth. Serve with a drizzle of truffle oil and salt to taste.

CREAMY TOMATO ZUCCHINI PASTA

(recipe via Elizabeth’s Eating Purely Cookbook

vegetarian, gluten-free

2 zucchini, spiralized

Sauce:
1 tbsp olive oil
2 cloves garlic, minced
3 large heirloom tomatoes, roughly chopped
1 avocado
1 cup grilled onions, chopped
1 tbsp tomato paste
3 tbsp basil, chopped
Maldon sea salt to taste
Parmesan to taste

Directions:

In a large skillet over medium heat, add the olive oil and garlic. Sauté until fragrant, about 3-5 minutes. Add the tomatoes and grilled onions. Saute for 7-10 minutes. Add in avocado and tomato paste. Simmer on low for 20 minutes. Add in basil and salt and simmer for 3-5 more minutes. Pour into a high-speed blender and blend until smooth. Pour back into skillet with zucchini noodles. Toss and serve with basil and Parmesan.

CRISPY BRUSSEL SPROUTS, KALE + MUSHROOM TACOS

(recipe via Elizabeth’s Eating Purely Cookbook

vegan, gluten-free

2 tbsp coconut oil

2 cloves garlic, minced

1 cup chopped onions

2 cups mushrooms

4 oz Brussels sprouts, shredded

1 bunch of kale, de-stemmed and chopped

1 lime

1 tsp chili powder

1/2 tsp cumin

1 (15-oz) can refried vegetarian beans

corn tortillas

Pineapple Guacamole:

2 avocados

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 tbsp olive oil

Himalayan sea salt, to taste

1 lime, juiced

1/2 lemon, juiced

1 tbsp adobo sauce

1/2 cup pineapple, chopped

Heat oil over medium heat. Add garlic and cook until fragrant, about 2 minutes. Stir in onions, mushrooms, Brussels sprouts, and saute for 7–10 minutes. Add kale, juice of lime, chili powder and cumin. Continue to saute until kale is wilted, another 3–5 minutes. In a separate skillet, heat refried beans. Meanwhile, make the guacamole. Mash avocado and add garlic, cilantro, olive oil, sea salt, lemon, lime, adobo sauce, and pineapple. Stir to combine. To serve, heat corn tortillas then spread a layer of refried beans on tortillas followed by a spoonful of the vegetable mixture. Top with guacamole and serve.