Despite all the lists and all the requests whispered in Santa's ear, there's one thing we know there's one thing that will be universally helpful for everyone right around now — some more time.
While we aren't quite able to halt the clocks, we did think that these brilliant gifts from holistic nutritionist Lisa Kilgour might just do the trick. Kilgour, who is based in British Columbia, has put together a series of "recipes in a jar" — that is, new meal ideas that will not only create a quick and easy dish for harried friends, but can easily double as hostess presents as you head to holiday events.
"You're giving people a recipe that they haven’t tried before, a way of eating they haven’t tried," she told The Huffington Post Canada. "It increases their intake of whole grains, fruit and vegetables, which can get lost this time of year."
Working with Genuine Health, Kilgour added Vegans Proteins+ powder to the recipes for nutrients, as that element is often lacking in diets. But, if you think your recipient gets enough protein, feel free to leave it out as well.
"Many people have blood sugar that's out of balance, and a higher protein breakfast — or any meal — can really help that," she explains. "I prefer to use protein powder only when necessary, but sometimes adding these things in can bridge the gateway to healthy eating."
Other smart choices in her jars include quinoa ("it's a really great complete protein"), chia seeds, cashews and a whole variety of spices that can build up immune systems and contribute to overall well-being.
SEE: Check out these 8 great recipes to give (or keep!), for the holiday season or all year-round.
Christmas Morning Flapjacks
½ cup oatmeal
1 scoop chocolate Vegan proteins+ (optional)
½ cup almond milk
1 tbsp cocoa powder
1 tbsp chia seeds
1 tbsp ground flaxseed\
¼ cup strawberries (fresh or frozen) (for topping)
1. Combine dry ingredients from Mason jar with eggs to form batter.
2. Let batter sit for 5 minutes to allow chia seeds to soak up some of the liquid.
3. Blend pancake ingredients in a blender.
4. Heat pan over medium heat, then lightly coat with cooking spray.
5. Pour desired amount of batter into hot pan.
6. Flip when bubbles form in batter, or when one side is golden.
7. Top with strawberries, if desired.
Jingle Jammin’ Banana Bars
1 1/2 cups rolled oats
¾ cup walnuts, chopped
1 cup shredded coconut
1 cup dates chopped
½ cup Vegan proteins+ Vanilla (optional)
¼ cup sesame seeds
2 tsp cinnamon
½ tsp salt
3 ripe bananas
¼ cup coconut oil melted
2 tbsp maple syrup
2 tbsp chia seeds * (use if looking for vegan option or allergic to eggs)
6 tbsp water OR 2 eggs
1. Preheat oven to 350°F.
2. In a small bowl, combine chia seeds and water. Let stand
3. In a large mixing bowl, combine all dry ingredients (this is what is placed in Mason jars).
4. In a medium size mixing bowl, mash together bananas, maple syrup and coconut oil. Add chia/water mix and mix together.
5. Add wet ingredients to dry ingredients. Mix until just starting to come together. Fold in dates until mixture comes together
6. Press into 9 x 13 pan. Bake for 20 mins.
Spiced Pumpkin Quinoa Porridge With Pistachios
2 cups quinoa (packaged separately)
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon ginger
1 teaspoon cinnamon
1 tablespoon virgin coconut oil or butter
1 15-ounce can pumpkin (about 1 3/4 cups)
1 cup water
1 1/4 cups milk or non-dairy milk (I use almond milk)
1/4 cup plus 1 tablespoon packed brown sugar, plus more for serving
1 teaspoon vanilla
Shelled pistachios, roughly chopped, for serving
1. Thoroughly rinse the quinoa under running water for at least 2 minutes to get rid of its bitter coating. Alternatively, soak the quinoa for about 30 minutes and drain. Set aside.
2. In a medium pot over medium-high heat, melt the coconut oil or butter. Add the spices and salt from the jar and cook for 30 seconds to 1 minute, stirring constantly, until spices are very fragrant.
3. Add the pumpkin and cook, stirring, for 1-2 minutes, until smooth and bubbling. Add the quinoa, water, milk and sugar and cook for 30 minutes, stirring occasionally to make sure porridge doesn't stick to the bottom of the pot. Add more water or milk during cooking if porridge gets too thick.
4. Remove pot from heat and stir in vanilla. Serve topped with additional milk, a little brown sugar and pistachios. Refrigerate leftover porridge and eat throughout the week.
1 cup raw cashews
½ cup almonds
½ cup shredded coconut
2 scoops of protein powder (preferably vegan) Vegan proteins+ vanilla (optional)
2 lemons zested
Juice of 2 lemons
1. Remove dry ingredients from Mason jar and combine with lemon juice, setting aside coconut.
2. Blend in food processor, roll into balls and dip in coconut.
3. Insert Popsicle stick and refrigerate before serving.
Elves On The Run
½ cup frozen raspberries
1 scoop greens+ O (optional)
¼ cup cashews
2 scoops Vegan proteins+ vanilla (optional)
2 tbsp goji berries
1 cup yogurt
½ cup milk alternative
1. Combine dry ingredients from Mason jar with wet ingredients. Put together in a blender and blend until smooth.
1 scoop vegan proteins+ vanilla (optional)
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
½ cup unsweetened vanilla almond milk
2 bananas, frozen
Handful of ice
1. Remove dry ingredients from jar and combine with wet ones.
2. Place all ingredients together in a blender and blend until smooth.
Jack Frost Nibbling at Your Nose Warm Oatmeal Smoothie
½ cup oatmeal
2 tbsp ground flaxseed
2 scoops protein powder (proteins+ vanilla) (optional)
2 tbsp dried cranberries
1 ½ cup milk alternative (warmed up)
1. Remove dry ingredients from jar and combine with milk alternative.
2. Combine all ingredients together in a blender and blend until smooth.
Shake Me Up Before You Go Go
1 cup water
1 cup coconut or almond milk
1 scoop greens+
½ cup ice
¼ tsp natural vanilla extract
1 tablespoon flax oil
1tsp go4trim (optional)
1 tablespoon maple syrup
*note: this one doesn't quite work in a jar, but can be made for your own energy levels
1. Combine all ingredients together in a blender and blend until smooth.