As we bid farewell to the festive feasts and sweet indulgences of December, it's time to kick off 2024 with a fresh perspective on our plates. If you feel like you indulged in too many Christmas cookies or Hanukkah gelt, you're not alone. This year, let's embark on a culinary journey that's both nourishing and manageable.
We asked two of our Do’ers who specialize in catering, meal prep, and nutrition what they have been cooking recently, and they shared these delicious, healthy, and easy-to-make recipes that will help you strike the perfect balance.
Here are some of our favorite stress-free recipes to test out for in the new year.
Breakfast & Snack Ideas
Gaby's Smoothie Bowls
Gabrielle Simons is a Registered Dietitian Nutritionist with a Master of Science in Nutrition. Gaby shares that smoothie bowls can be a great snack or balanced meal when you add protein like Greek yogurt, along with fruit and leafy greens. If you are cooking for kids, she recommends adding a splash of maple syrup for sweetness.
Yvette's Easy Energy Balls
Yvette Saulnier Taylor is a Personal Chef who provides weekly meals and specialized diets. She highlighted this delicious and healthy breakfast/snack recipe that will stay good in your fridge all week!
1 cup gluten-free old-fashioned rolled oats
1 scoop plant-based vanilla protein powder or whey isolate
3 tablespoons chia seeds, flaxseeds, and/or hemp seeds
1/4 teaspoon kosher salt
1/2 cup mix-ins (dried cranberries, shredded coconut, mini lily’s chocolate chips
1/2 cup nut butter
1/3 cup honey or maple syrup
1 teaspoon pure vanilla extract
Combine ingredients and roll mixture into balls. *Optional: Roll balls in shredded coconut. Store in an airtight container, best refrigerated.
Lunch & Dinner Recipes
Gaby's One Pan Spinach and Feta Orzo
Gaby loves this recipe because the lemon zest and large amount of fresh herbs make the dish so flavorful, and we love it because of the easy cleanup! Gaby shares that although “you have to spend some time on the prep, once you get cooking, it moves fast and requires only one pan.” This recipe is also simple because of the easy substitutions, such as “kale or chard instead of spinach, parsley or basil instead of dill, edamame instead of peas, farro or rice instead of orzo.” Just make sure you adjust the stock quantity according to the grain.
Yvette's Lemon Caper Salmon Salad
This salad recipe is not only a client favorite for Yvette, but we love how you can use the leftovers throughout the week for a simple and light lunch.
1 lb salmon
3-4 stalks celery, diced small
2 T capers
1 avocado, diced
Lemon zest (approx 1 T)
Squeeze lemon juice (to taste)
Fresh dill, chopped (to taste)
1 -2 T mayonnaise
1 T olive oil
Pita bread (to serve)
Arugula or greens (to serve)
Cannellini beans (optional – to boost protein and add fiber)
Bake salmon and flake into a bowl
Dice celery small
Dice avocado and drizzle with a little lemon juice
Toss gently with all remaining ingredients
Add some lemon juice, zest, and salt & pepper to taste
Serve over salad greens or in pita bread
Whether you're making a conscious effort to eat cleaner after the holiday indulgence or simply craving a refreshing change, these recipes offer the perfect balance.
If you would like to schedule a consultation with either Gaby or Yvette, sign into our website check out their profiles under our Nutrition & Meal Planning Do’ers.