Due to a variety of factors, May wasn’t the easiest of months. But what I have found consistently helps with those tough periods of time is doing what I can to keep eating nutritious, whole foods. The occasional, fatty-sugary-salty treat can offer an immediate rush in those low points, but it’s the vitamin and mineral-rich items that help your brain to stay focused, your energy levels to remain high and your mood to stay as balanced as it can.
If you go through any busy or tough patches in the coming weeks and find yourself reaching for junk food, know that is totally normal. It’s simply your body trying to offer you what it thinks you need. But if you’re able to gently nudge it towards when of these easy and healthy recipes instead, you’ll feel much better for it in the long run. Now, onto the yummy and nutritious recipes that kept me going this past month!
1. Baked Yams with Veggies and Tofu
I didn’t know what to make for dinner one night when I stumbled across this recipe for baked yams with sautéed veggies and tofu from This Rawsome Vegan Life. I had never made anything like it so I wasn’t sure how the flavours would come together but I must say I was incredibly impressed. Everything in this dish was incredibly flavourful and the combination of textures was fabulous. I swapped out the spinach for kale simply because that’s what I had on hand and doubled the recipe so I’d have dinner ready for the next day. I will absolutely be making this one again!
2. Gluten-Free Vegan Banana Bread
I’ve made a few of Minimalist Baker‘s recipes and they’ve all turned out great. This one-bowl gluten-free, vegan banana bread is no exception. I followed the recipe exactly except that I used a 1/4 cup of coconut sugar instead of the other two granulated sugars mentioned. You would never know it though! It turned into a sweet, flavourful loaf I was thrilled to serve friends for a potluck.
3. Korean Breakfast Soup
I’m constantly trying to find new ways to get more vegetables into my first meal of the day. So when it was mentioned to me that it’s common in Korea to have soup for breakfast I was all over it! I tracked down this Korean breakfast soup recipe and loved it. (Sadly the site I used is no longer active but have a look for Korean breakfast soup and try a few out!) I used a zucchini instead of the young Asian Pumpkin called for and also added celery along with the leafy celery stems for some added veggies. (It should also be mentioned I left out the green chili pepper as I’m still working on my spice-tolerance!) Such a comforting way to start the day.
4. Tofu Quiche
Quiche has long been a staple brunch in my family when we’re all together. And they’ve been so incredible at ensuring that even though I can’t eat eggs anymore, I’m not left out of the tradition. When we were all together for the long weekend my dad and I teamed up to make this egg-free tofu quiche. The tofu base was inspired by this scrambled tofu recipe that incorporates turmeric, cumin and paprika. I also added basil and sea salt, blended that up with unsweetened almond milk, tossed it with some veggies and packed it all into an egg-free crust my pops prepared to be baked in the oven. It was delicious!
5. Easy Homemade Oatmeal and Frothy Coffee
I hadn’t had oatmeal in a bit but I was really craving it this month so I whipped up a batch. This bowl was rolled oats cooked on the stove in unsweetened almond milk. I then added walnuts, chopped frozen peaches and strawberries, ground flaxseeds and a few drops of stevia. Then I paired it with a cup of coffee tossed in a blender with almond milk and a couple spoonfuls of full-fat coconut milk until frothy. Yuuuuummy!
6. Glo Bars
Oh She Glows was one of the first blogs I ever started reading years and years ago. Angela has always created such creative and delicious recipes — I’ve never made a bad one! So when she came out with a cookbook I couldn’t wait to get my hand on it. The Glo Bars from the Oh She Glows cookbook are one of her signature creations and they make an easy and nutritious grab-and-go breakfast or snack.
If you enjoyed this post, check out April’s Healthy Eats >>
Disclaimer: This post contains affiliate links, which means if you purchase the product mentioned from the site linked to by my blog I receive a small percentage of the sale. I only make affiliate links to products I have tried myself and can recommend based on personal experience.
For the cooked yams, I used Collard greens cut in strips and edamame beans instead of peas. It was DELICIOUS. The cider vinegar gave it a distinct flavour.
That sounds delicious! I will have to try that way next time!