Strategies for healthy eating during festive seasons can be challenging, but it’s never impossible.
Culinary expert, Madhuram Prabhakar shares 5 nutrient-packed and fiber-rich recipes. Each of these recipes is designed to keep you satiated while curbing festive binge eating.
#1- Chickpea Omelet:
Ingredients:
- 1 cup chickpea flour
- 1 1/2 cups water
- 1/2 tsp. turmeric
- 1/2 tsp. baking powder
- Salt and pepper to taste
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped tomatoes
- 2 tbsp. olive oil
Directions:
Whisk together chickpea flour, water, turmeric, baking powder, salt, and pepper until smooth. Stir in onions, bell peppers, and tomatoes. Heat olive oil in a skillet over medium heat. Pour the batter to form a pancake-like omelet. Cook for 3-4 minutes on each side until golden and firm. Serve hot!
Nutrition Information (per serving):
Calories: ~200
Protein: 10g
Fiber: 6g
#2- Quinoa Tabbouleh Salad:
Ingredients:
- 1 cup cooked quinoa
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Directions:
Combine cooked quinoa, parsley, mint, cucumber, and tomatoes in a bowl. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss well. Refrigerate for 1 hour before serving.
Nutrition Information (per serving):
Calories: ~180
Protein: 5g
Fiber: 4g
#3- Eggless Banana Bread
Ingredients:
- 2 ripe bananas, mashed
- 1 cup whole wheat flour
- 1/2 cup oats
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
Directions:
Preheat oven to 350°F (175°C). Combine mashed bananas, oil, and brown sugar in a bowl. Mix in whole wheat flour, oats, baking soda, cinnamon, and salt until just combined. Pour into a greased loaf pan. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
Nutrition Information (per slice):
Calories: ~200
Protein: 3g
Fiber: 3g
#4- Sweet Potato Lentil Soup
Ingredients:
- 1 large sweet potato, diced
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, chopped
- 4 cups vegetable broth
- 2 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Directions:
In a large pot, heat olive oil over medium heat. Add onions and carrots, and sauté until soft. Add diced sweet potatoes, lentils, cumin, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils and sweet potatoes are tender. Serve hot.
Nutrition Information (per serving):
Calories: ~250
Protein: 12g
Fiber: 10g
#5- Blueberry Chia Pudding
Ingredients:
- 1/4 cup chia seeds
- 1 cup almond milk
- 1/2 cup blueberries
- 1 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
Directions:
Mix chia seeds, almond milk, and vanilla extract in a bowl. Refrigerate for at least 4 hours or overnight until it achieves a pudding-like consistency. Top with blueberries and sweeten with honey or maple syrup before serving.
Nutrition Information (per serving):
Calories: ~150
Protein: 4g
Fiber: 7g
About the author:
I’m Madhuram, a proud Indo-Canadian and a simple home cook. I fell in love with baking and taught myself to bake egg-free. I entered the blogosphere as a novice 15 years ago, but with passion, patience, and perseverance, I carved a niche for eggless baking. I have become one of the pioneers in the space and have created a treasure trove of eggless and vegan recipes on www.egglesscooking.com
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.Original Article
