New Year’s: Widely recognized for its hangovers, confetti and promises to start something new. To be different than last year. To change.
This is the year to reset your body and jump into the new year on a new note. Committing to an elimination plan— temporarily removing certain foods from your diet—is a good chance to experience what it feels like to go without often addictive, habit-forming, less-than-good-for-you foods.
To restart your eating habits for the New Year, check out this simple one-day reset from PlateJoy. It’s free of dairy, sugar and gluten, with recipes that take less than 20 minutes to throw together.
If you want more than one day, check out PlateJoy’s meal planning app, where you can easily customize weekly meal plans to your New Year’s goals.
Easy Whole Grain Breakfast Bowl
1 cup cooked gluten-free whole grain (gluten-free oats, quinoa, brown rice, millet)
½ cup dairy-free milk (almond, cashew, hemp, rice)
2 tbsp chopped walnuts
sprinkle of cinnamon and nutmeg
Combine ingredients in a small bowl. Serve warm or cold.
(While lunch may take a bit longer, you can whip it up the night before to get in the reset spirit, and reheat when you’re ready to eat.)
Vegan Creamy Chard and Cauliflower Soup
Makes 2-3 servings
1 teaspoon extra virgin olive oil (extra for drizzle if desired)
½ cup yellow onion, chopped
5 cloves garlic, minced
1 medium to large head of cauliflower, stems and florets cut into 1″ pieces
2 cups chard, roughly chopped
2 tbsp fresh parsley, roughly chopped plus more for garnish
2 cups water
Salt and pepper to taste
- Heat oil in large soup pot. Sauté onion until soft. Add minced garlic and cook for a couple more minutes.
- Add cauliflower, chard and parsley. Pour water over the top. Bring to a boil. Once at a boil, reduce heat to low and simmer for 15 to 20 minutes, until greens and cauliflower are soft.
- Puree soup in high-speed blender. This may work best in two batches depending on the size of your blender. If needed, add additional water ¼ cup at a time to adjust mixture to your desired consistency.
- Serve with a drizzle of extra olive oil and a sprig of parsley.
Rainbow Chard Wraps
Makes 2 servings
1 tbsp olive or coconut oil
3 cloves garlic, minced
2″ fresh ginger, peeled and coarsely sliced
1 medium green pepper, seeded, cored and diced
1 medium white onion, diced
1 medium sweet potato, skin on, finely diced
1 1/2 cups coarsely shredded Brussels sprouts or cabbage
1 tbsp tamari
1/2 tbsp miso paste
1 head of Rainbow chard (2 leaves per person)
3 tbsp coarsely crushed cashews
- Heat oil in large skillet over medium-high heat.
- Add ginger and garlic and sautee ~1 minute until fragrant.
- Add sweet potato and cook while stirring for 2 to 3 minutes. Sweet potato will soften slightly and brown on the sides. Add Brussels sprouts and continue sautéing until softened.
- In a small bowl, mix together tamari and miso paste until well combined. Once all veggies are cooked through, stir in your miso-tamari sauce and remove pan from heat.
- Transfer veggie mix to a bowl and top with cashews. Serve with your leafy green ‘wraps’.
Sauteed Lemon Chicken with Zucchini and Onions
1 tablespoon olive oil
1 cup diced zucchini
1 cup diced onion
4 ounces boneless skinless chicken breast, thinly sliced
dash garlic powder
1 tbsp lemon juice
1 tbsp water
- Heat a large skillet over medium high heat and pour in olive oil.
- Add sliced zucchini and onion to pan. Stir and cook 3 to 5 minutes or until vegetables soften slightly.
- Move vegetables to side of pan and add chicken. Cook 3 to 4 minutes per side or until cooked through.
- Add salt, pepper, garlic powder, lemon juice and water. Cook together about 1 minute. Serve.
Crustless Pumpkin Pie
½ cup unsweetened pumpkin, chilled in the fridge at least 30 minutes
1 tbsp goji berries or other unsweetened chopped fruit of choice (cranberry is a great low-sugar option)
1 tbsp walnuts, coarsely chopped
1 tbsp almond butter
Dash cinnamon and nutmeg
- Scoop pumpkin into a bowl.
- Top with remaining ingredients.