Can you believe its the last week of 2015? My how times flies! The turn of each New Year leads me to pause and realize how fast each year passes, which causes me to to cherish the gift of each day even more.
I’m incredibly thankful for each of you for sharing in the journey with me through this blog. Nourishing Health officially launched in March and its been a sweet privilege and joy to meet so many of you though consults, giveaways, emails, and blog comments. I hope you’ve enjoyed it and feel more knowledgeable and equipped in living whole and nourished lifestyles (and that your tummy’s are a bit happier from all the fabulous recipes too!)
Speaking of, let’s dive into a great round-up of recipes from December!
Toasted Super Seed Power Bread from Heather Crosby (reviewed here by Angela Liddon) was a staple for a healthy and satisfying breakfast. It was fun to share the super seedy love with my extended family during Christmas and it was a hit for all.
Maple Cinnamon Almond Butter from Angela Liddon was a perfect Christmas gift along with other homemade goodies for family and friends this year.
I love exploring all types of tacos, so these Bok Choy Tempeh Tacos from Kristy Turner were a fun change. I totally have a thing for tempeh these days. If you’re new to tempeh, listen up, because it has a serious nutrition profile. 
It’s a traditional soy product originating from Indonesia where natural culturing and fermentation bind the soybeans into a block. This natural fermentation process keeps the soybean in its whole form, so no need to worry about unhealthful processing (though I’m always sure to select non-GMO brands). Some types of tempeh include a variety of whole grains as well. Being fermented its great for promoting healthy gut bacteria and is a real winner with protein having 31 grams per cup! It is excellent marinated (like in this recipe) and really amps up a dish. Next time I make this recipe I will use 1/2 the Bragg’s Liquid Aminos since it was a bit salty for my tastebuds.
Maple Baked Lentils with Sweet Potato from Angela Liddon were the side dish requested for Christmas parties this year, so I pretty much have this recipe memorized. They remind me a bit of baked beans and are oh-so-comforting!
I made a recipe rather similar to these Chickpea Omelets by Kristy Turner found in her new cookbook But I Could Never Go Vegan! They were bursting with flavor and super hearty. If you haven’t been introduced to Kristy’s work yet, you’re certainly missing out, so head over to Keepin’ It Kind and let your eyes feast on the incredible photography (thanks to her very talented husband, Chris) and her mouthwatering kitchen creations.
I’m about to begin my third year of Project Cookbook in a Year where I select a cookbook loaded with plant-powered recipes and cook every single one of them in a year. I just finished savoring my way through Choosing Raw and cannot wait to cook all 125 recipes in Kristy’s But I Could Never Go Vegan! We call Kristy the “Flavor Queen” for a reason in my house and I can’t wait to serve up all of her fabulous creations! You don’t need to eat a vegan diet to appreciate these mouth-watering, satisfying, and beautiful dishes. So join me on my Instagram account where I document all the fun using #cookbookinayear and consider grabbing a copy yourself and cook along with me!
Have you cooked or created a great recipe recently that you’d like me to share? I love trying new recipes, so please send your favorite plant-powered to Stacy@thenourishinghealth.com for a chance to be featured in the months to come!