New Year’s Reset: Healthy Recipes & Meal Planning from BLENDED by Kat Jamieson

With a new year, comes the opportunity for a fresh, healthier start. Whether you’re looking to stick to your resolutions or just looking to detox after holiday celebrations, tastemaker Kat Jamieson’s new cookbook Blended offers a holistic approach to cooking and living well, just in time for the new year.

Blended is full of gluten, dairy and refined sugar free recipes to kick off 2023 – and she recently shared some of her favorites with us here at theFashionSpot.

Keep reading for a look at some mouth-watering recipes.

CARROT, GINGER, TURMERIC SOUP

Serves 4
Ingredients:

  • 2 TBSP olive oil
  • 1 large onion, peeled, sliced thin
  • 2 garlic cloves, smashed 
  • 4 carrots, washed, cut into ½ inch thick rounds
  • 1 tsp fresh grated ginger
  • ½  tsp fresh grated turmeric
  • 4 cups water
  • 1 tsp salt
  • fresh cracked pepper

Garnish: 

  • Chopped Chive
  • Crunchy Carrot Ribbon chips for garnish 

Instructions:

  1. In a large saucepan heat olive oil over medium high heat. Add in sliced onions and garlic and sweat for 10 minutes until they get a bit of color on them. 
  2. Add in carrots, ginger and turmeric and sauté for 5 minutes so they can get a bit of color. Add water and simmer until the carrots are just cooked through. About 10-12 minutes. 
  3. Blend in a high powered blender in batches. Taste and adjust seasoning.

“Carrot Ribbon Chips”

Ingredients:

  • 2 carrots, peeled into ribbons using a vegetable peeler.
  • ½ cup coconut oil melted

Instructions:

  1. In a small saucepan heat coconut oil over medium high heat. 
  2. When the oil starts to ripple add in ½ of the carrot ribbons and fry until golden brown. 
  3. Remove and let them drain on a plate lined with paper towel. 
  4. Repeat with second batch

DRAGONFRUIT BOWL

Serves 2

Ingredients:

  • 1 cup frozen pineapple
  • ½ cooked medium sweet potato (about ½ cup of meat)
  • 1 tsp Tocos
  • 1 package frozen dragon fruit 
  • 3-4 full fat coconut milk ice cubes
  • 2 tsp chia seeds
  • ¼ cup unsweetened coconut milk or almond milk
  • few drops stevia if using unsweetened milk

Toppings: 

  • Dragonfruit
  • Berries
  • Mango
  • Hemp Seeds 
  • Granola
  • Nuts 

Instructions:

  1. Blend all of the ingredients in a high speed blender until smooth. Top with your favorite toppings. 

RAINBOW VEGAN BOWL

Serves 2

Ingredients:

  • 3 cups cooked quinoa
  • 1 candy cane beet, sliced thin 
  • 1 bunch kale, sautéed in olive oil until wilted
  • 1 large carrot, peeled into ribbons
  • 1 cup rosemary roasted root vegetables (recipe in Blended!)
  • 1 avocado, halved, peeled and sliced
  • 2 cucumbers, sliced on a bias
  • ½ cup red cabbage sauerkraut
  • ¼ cup hummus (see page # for recipe)
  • ½ cup tahini 

Instructions:

  1. Scoop a cup and a half of cooked quinoa into each bowl. Arrange all of the ingredients on top as you wish. Give it a good drizzle of olive oil, salt pepper and drizzle the creamy lime vinaigrette on top! 

GRAIN-FREE CINNAMON ROLLS

Makes 12 rolls

Ingredients:

  • 2 ¼ tsp yeast 
  • ¼ cup coconut sugar
  • 1 cup of warm unsweetened almond milk
  • 300 grams ground almond flour
  • 170 grams arrowroot flour
  • 30 grams psyllium husk 
  • 1 tsp kosher salt
  • 2 large eggs
  • 6 TBSP coconut oil, melted and cooled 

Cinnamon Sugar Mixture:

  • 2 tsp cinnamon
  • ½ cup coconut sugar
  • 8 TBSP coconut oil, softened. 

Coconut Drizzle:

  • ½ cup coconut manna
  • 1 tsp cinnamon
  • 2 TBSP maple syrup

Instructions: 

  1. Proof the yeast: Combine yeast, coconut sugar and warm almond milk in a small bowl. Let them sit for about 10 minutes, or until bubbles start to form. 
  2. Whisk together dry ingredients: place almond flour, arrowroot, psyllium husk, and salt in a food processor and pulse several times. 
  3. Put the dry ingredients into the bowl of a stand mixer, with a paddle attachment  and turn on low. Add the eggs. 
  4. Slowly add the melted coconut oil and the yeast and milk mixture. 
  5. The dough will look wet. Let the dough rest in a large greased bowl. Cover the bowl with plastic wrap and allow it to sit for 3 hours. 
  6. Preheat the oven to 375 degrees F. Grease a 9 inch cake pan. 
  7. Cut the dough into two balls. Lay a greased piece of parchment paper down and place one of the balls in the center. Put another piece of greased parchment paper on top and roll out the dough into a long oval shape. 
  8. Mix the cinnamon and sugar mixture together. Spread half the mixture over the dough, taking it almost to the edge.
  9. Roll the long side of the dough, using the parchment to push dough into itself (kind like when you roll a sushi roll). The key is to get the log as tight as possible.
  10. Cut the log into 2 inch pieces. Put the rolls into a greased cake pan. Repeat with the other half of the dough. 
  11. Let the rolls sit in a warm place to rise again for an hour. 
  12. Bake the rolls for about 20 minutes. 
  13. Remove from the oven and let cool for 15 minutes. 
  14. In a saucepan melt the coconut butter, cinnamon and maple syrup. Drizzle on top of the rolls.