January is the time when everyone is focused on their new year resolutions. But you know the problem with resolutions? They tend to stop being top of mind after the first few weeks of January. In Fact, January 17th is ‘National Ditch Day’ dedicated to ditching your new year resolutions. But we say, HECK NO to that! You can stick with it and achieve your goals because resolutions are meant to carry into the entire year! You’ll be so thankful that you started today when you look back on all you’ve achieved this time next year.
Here at StudioHop HQ we all have different resolutions, or goals. Some of us are looking to rid our bodies of processed foods and chemicals, some are looking to lean out and ditch those extra holiday pounds and the rest are enjoying watching us try all these new recipes out and struggle through the changes. One of our favorite ways to stick with our goals is 1) to prep for the week ahead with plenty of fresh produce and healthy grab-and-go items and 2) try out flavorful new recipes. Here are our Top 5 Recipes we’ve been loving this January that will be on repeat all. year. long.
Juice Plus+ Protein-Packed Smoothie Bowl
The perfect breakfast for those who are dairy free and/or gluten free! It’s oh-so yummy and equally pretty. This filling breakfast is perfect for our active lifestyles and it won’t leave you feeling too full or bloated.
Topped with banana, strawberries, blueberries, Purely Elizabeth Ancient Grain Gluten Free Granola and chia seeds.
Slow Cooker Butternut Squash Soup
This is the MOST delicious Butternut Squash Soup we’ve ever encountered…and it’s dairy free! We love it for ease of preparation (gotta love the Crockpot) and it’s the perfect balance of comfort food meets healthy.
-2 c. vegetable stock
-2 cloves garlic, peeled + minced
-1 carrot, peeled + diced
-1 Granny Smith apple, cored + diced
-1 medium (uncooked) butternut squash, peeled, seeded + diced (pro tip: grab 2 bags of Trader Joe’s pre-chopped butternut squash)
-1 sprig fresh sage (we just do a few dashes of sage from the spice shelf)
-1 white onion, diced
-1/2 tsp. salt to taste
-1/4 tsp. freshly-ground black pepper to taste
-1/8 tsp. cayenne to taste
-pinch of ground cinnamon and nutmeg
-1/2 c. canned coconut milk (unsweetened)
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
Serve warm, with optional garnishes if desired.
Recipe a la www.Gimmesomeoven.com
Quinoa, Roasted Sweet Potato & Black Bean Power Bowl
If you’re trying to find a delicious recipe that is low-carb, but still fills you up, then this is your new go-to meal!
-1 cup uncooked quinoa
-1 can black beans, drained
-3 sweet potatoes, cut + cubed
-3 tbsp. olive oil
-1 bell pepper, chopped
-1 clove garlic, minced
-1/4 tsp. garlic salt
-1/4 tsp. cumin
-1/8 tsp. cayenne (if you like spice)
-1 c. cilantro, chopped
Preheat oven to 400 degrees F. Toss potato cubes with the 2 tbsp. olive oil and salt + pepper to taste. Roast on a baking sheet for 20 – 30 minutes until tender.
Combine chicken broth, garlic salt, 1/4 of the cup cilantro, cayenne, half a lime juiced and quinoa to a small pot. Cook according to quinoa package directions.
Heat 1 tbsp. olive oil in separate pan. Saute chopped bell pepper with garlic until soft. Add remainder of cilantro, cumin, half a lime juiced and whole can of black beans. Cook over medium-high heat until beans start to look the consistency of refried beans.
Once the potatoes are roasted, the quinoa is fluffy and beans are refried, scoop into a bowl and top with half an avocado.
Roasted Chickpea Wrap
A protein-packed lunch that will keep you satisfied throughout the day, even after a tough morning workout!
-1 can chickpeas, drained + rinsed
-1 c. Fage 2% Greek Yogurt
-Rudi’s gluten-free spinach tortillas
-fresh baby spinach
-1 clove garlic, minced
-2 tbsp. olive oil
-1/8 tsp. cayenne (if you like spice)
-pepper + salt to taste
-paprika to taste
(For the chickpeas) Preheat oven to 400 degrees F. After rinsing the chickpeas, place on paper towels and pat dry. Any extra moisture will prevent them from getting crunchy and you want them crunchy! Next you’ll want to line a baking sheet with foil and place the dried chickpeas on the foil-lined baking sheet. Drizzle them with the olive oil and sprinkle with salt, pepper, paprika and cayenne (optional). Stir them around to make sure every chickpea is coated with spices. Bake in oven for 20-25 minutes and then take them out to stir them around on the baking sheet (allowing for even cooking). Then you’ll place the chickpeas back in the oven for another 20-25 minutes or until brown and crispy. Remove from the oven and set aside.
(For the yogurt drizzle) Combine the garlic, yogurt and salt + pepper to taste. We like to prepare all of this right within the yogurt container (less dishes). The final touch will be 1-2 tbsp. fresh lemon juice. Combine and enjoy.
(For the wrap) Remove a tortilla and microwave for 10 seconds. Spread a layer of yogurt sauce, sprinkle a layer of baby spinach, add 1/4 c. of chickpeas and squeeze some lemon juice or add more yogurt sauce if desired!
The ‘Golden Milk’ Latte
The ‘Turmeric Latte’ or better known as ‘Golden Milk’ is a great mid-afternoon treat. It’s antioxidant packed and can help with inflammation, congestion and much more!
-1 c. unsweetened almond milk
-1 tsp. Turmeric, ground
-1/2 tsp. Cinnamon, ground
-1 tsp. Clove, ground
-1 tsp. honey to taste
-1 piece Fresh Ginger, ground
-1 Cinnamon Stick (for added flavor/instagrammability)
Combine all ingredients together and stir until mixed thoroughly.
Pour into small sauce pan and heat for 3-5 minutes over medium heat until steaming. Boiling is not recommended. You can also pop this into the microwave, but keep an eye on it to make sure it doesn’t bubble over the cup.