Tired of being in the kitchen on Christmas day when you could be enjoying your family? Sick of seeing another family member slave over a hot stove and missing all the fun every year? Help is here!
Get off to a head start with these three scrummy, and healthy, Christmas recipes that you can make ahead of time, and whip up in a jiffy when stomachs start growling.
1. Baked Oatmeal Cakes For Breakfast
Put down the cinnamon rolls for Christmas morning and throw this delicious, tasty, wonderfulness together the night before so you can concentrate on your family members all morning long.
1. Mix together a cup of rolled oats, a quarter cup of steel oats, half a cup of shredded coconut and a quarter cup mixed nuts or seeds.
2. Add in one egg, and quarter cup greek yogurt and three quarter cups of eggnog (dairy or not). Top off the mixture with half a teaspoon of cinnamon, a quarter teaspoon of nutmeg and a quarter teaspoon of salt.
3. Once thoroughly mixed, bake for 25-30 minutes and once cool, slice it like a cake and place in the fridge overnight, ready for christmas morning!
You can serve it with fresh fruit at any time without much hassle, and the longer you leave it in the fridge, the better it gets!
2. Lunchable Mini Mushroom Crustless Quiches
Make a traditional quiche blend with 5 eggs, a half cup of milk, and a quarter cup your choice of shredded cheeses.
1. Add a quarter cup of chopped scallions and white onion and about 8 ounces of sliced and pan seared mushrooms.
2. Season with salt and pepper and pour into a well-greased muffin tray ready to bake for upwards of 40 minutes (until you can insert a knife and it pulls out clean).
3. Serve these mini energy boosters hot or cold over a bed of spinach for a light Christmas lunch. The best part is that you can make these the day before and they will be ready to go when you are!
3. Dinner Soup: Pear & Butternut Squash
Definitely get the stinkiest blue cheese you can to garnish this soup—it’s worth it!
1. Peel, core and quarter 2 pears and lay them out on a baking sheet with 2 lbs of peeled and chopped butternut squash, 2 tomatoes, quartered, 2 cloves of garlic and the white parts of 2 leeks cut lengthwise—all thinly coated in olive oil and sprinkled with salt and pepper.
2. Roast them at 400 degrees for 45 minutes.
3. Cool them off and toss them in the food processor to puree with 2 cups of vegetable broth (blend in a few sittings so you don’t overwhelm your food processor).
Finish cooking the mixture in a pan for 10 minutes seasoning to taste. Serve this delicious and healthy soup hot or cold with your favorite stinky blue cheese. Bonus perk: this soup will keep for 3 days in the fridge!
Now you can spend quality time with your family instead of slaving away in the kitchen! Happy holidays, yogis, and feel free to share your favorite recipes in the comments below!