15 High-Protein Holiday Recipes That Won’t Ruin Your Diet

Did you know that with a little creativity, you can enjoy festive meals without compromising your health goals? This holiday season, we bring you 15 high-protein recipes that not only taste amazing but also keep you feeling energized and satisfied. From a Herb-Crusted Turkey Breast to Gingerbread Protein Energy Balls, get ready to indulge in wholesome dishes that will make your celebrations guilt-free and delicious!

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Festive Quinoa and Black Bean Salad

This Festive Quinoa and Black Bean Salad is a vibrant and nutritious dish that celebrates the flavors of the season. With a combination of zesty lime, fresh cilantro, and hearty black beans, it’s both refreshing and satisfying.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water and drain.

2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat.

3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

4. In a large bowl, combine the black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.

5. Fluff the cooked quinoa with a fork and add it to the bowl with the vegetables.

6. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.

7. Pour the dressing over the salad and toss gently to combine.

8. Serve immediately, or let it chill in the refrigerator for an hour to enhance the flavors.

Tips:

• For added crunch, consider incorporating avocado or chopped cucumber.
• This salad makes a great side dish for holiday meals or can be a filling lunch on its own.
• Feel free to prepare the quinoa ahead of time and mix it with the other ingredients just before serving.

Herb-Crusted Turkey Breast with Green Beans

This Herb-Crusted Turkey Breast with Green Beans is a delightful blend of savory herbs and tender turkey, making it a perfect dish for any festive occasion. The fresh flavors of rosemary and thyme paired with crisp green beans bring a vibrant taste to your table.

Ingredients:

• 2 pounds turkey breast
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound green beans, trimmed
• 1 tablespoon butter

Preparation Time: 15 minutes

Cooking Time: 70 minutes

Total Time: 85 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, and pepper to create a herb paste.

3. Rub the herb paste all over the turkey breast, ensuring even coverage.

4. Place the turkey breast in a roasting pan and roast for about 70 minutes, or until the internal temperature reaches 165°F (75°C).

5. While the turkey is roasting, bring a pot of water to a boil and blanch the green beans for about 3 minutes.

6. Drain the green beans and immediately transfer them to an ice bath to stop the cooking.

7. In a skillet, melt butter over medium heat, then add the green beans and sauté for about 5 minutes until heated through.

8. Once the turkey is done, let it rest for 10 minutes before slicing.

9. Serve the sliced turkey breast with sautéed green beans on the side.

Tips:

• For more flavor, marinate the turkey in the herb mixture for a few hours or overnight.
• Pair with a side of mashed potatoes or a fresh salad for a complete meal.
• Ensure to use a meat thermometer for accurate cooking to prevent dryness.

Spicy Lentil Stuffed Bell Peppers

Spicy Lentil Stuffed Bell Peppers are a vibrant and nutritious dish that combines the hearty flavors of lentils with a kick of spice, all encased in sweet, roasted bell peppers. This recipe is perfect for a wholesome dinner that’s both satisfying and packed with flavor.

Ingredients:

• 4 large bell peppers
• 1 cup green or brown lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes, with juice
• 1 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds. Set aside.

3. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and garlic; sauté until softened, about 5 minutes.

4. Stir in the cumin, smoked paprika, and cayenne pepper; cook for another minute until fragrant.

5. Add the lentils, diced tomatoes, and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 20 minutes. Season with salt and pepper to taste.

6. Stuff each bell pepper with the lentil mixture, packing it down as needed.

7. Place the stuffed peppers in a baking dish and pour a little water into the bottom of the dish to help steam the peppers. Cover with foil.

8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.

9. Garnish with fresh parsley before serving.

Tips:

• For an added boost of flavor, consider adding some chopped jalapeños to the lentil mixture.
• You can substitute quinoa or rice for lentils if preferred.
• These stuffed peppers can be made ahead of time and stored in the refrigerator before baking.

Protein-Packed Sweet Potato Casserole

This Protein-Packed Sweet Potato Casserole combines the natural sweetness of sweet potatoes with the rich, creamy texture of Greek yogurt, delivering an irresistible dish that’s both nutritious and satisfying. It’s perfect for family gatherings or meal prep, blending flavors of vanilla, cinnamon, and a hint of maple.

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup Greek yogurt
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup chopped pecans
• 1/4 cup honey (optional for extra sweetness)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large mixing bowl, combine the mashed sweet potatoes, Greek yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.

3. Pour the sweet potato mixture into the prepared baking dish and spread it evenly.

4. In a separate bowl, combine rolled oats, chopped pecans, and honey (if using). Sprinkle the oat mixture over the sweet potato layer.

5. Bake for 30 minutes or until the topping is golden brown and the casserole is heated through.

6. Remove from the oven and let it cool slightly before serving. Enjoy your delicious Protein-Packed Sweet Potato Casserole!

Tips:

• For added flavor, try mixing in some chopped apples or cranberries with the sweet potatoes.
• This casserole can be made ahead of time and stored in the fridge before baking; just add an extra 10 minutes to the cooking time if baking from cold.
• Leftovers can be reheated easily in the microwave or oven, making it perfect for meal prep.

Maple Glazed Salmon with Broccoli

This Maple Glazed Salmon with Broccoli recipe highlights a delicious balance of sweet and savory flavors that will impress your family and friends. The rich maple glaze complements the tender salmon and perfectly roasted broccoli for a nutritious and satisfying meal.

Ingredients:

• 4 salmon fillets
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 3 cups broccoli florets
• 1 teaspoon lemon juice

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, mix together the maple syrup, soy sauce, Dijon mustard, minced garlic, black pepper, and salt.

3. Place the salmon fillets on a baking sheet lined with parchment paper and brush each fillet with the maple glaze.

4. Toss the broccoli florets with olive oil, lemon juice, and a pinch of salt, then spread them around the salmon on the baking sheet.

5. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the broccoli is tender.

6. Remove from the oven and drizzle any remaining glaze over the salmon and broccoli before serving.

Tips:

• For added flavor, marinate the salmon in the glaze for 30 minutes before cooking.
• Feel free to substitute other vegetables for broccoli, such as asparagus or green beans.
• Use fresh lemon juice for a brighter flavor profile.

Greek Yogurt and Berry Parfait

This Greek Yogurt and Berry Parfait is a delightful blend of creamy yogurt and fresh berries, making it a delicious and nutritious breakfast or snack. The tangy yogurt perfectly complements the sweetness of the mixed berries, creating a refreshing treat.

Ingredients:

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup granola
• 2 tablespoons honey (optional)
• 1 teaspoon vanilla extract

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a mixing bowl, combine the Greek yogurt and vanilla extract, stirring until well blended.

2. In serving glasses or bowls, layer the yogurt mixture, granola, and mixed berries.

3. Repeat the layers until the glasses are filled, finishing with a topping of berries and a drizzle of honey if desired.

4. Serve immediately or refrigerate for up to 1 hour before serving.

Tips:

• For added sweetness, use flavored Greek yogurt instead of plain.
• Experiment with different fruits based on the season.
• Make it ahead of time for a quick breakfast option; however, store granola separately to keep it crunchy.

Low-Carb Cauliflower Gratin

This Low-Carb Cauliflower Gratin is a deliciously creamy and cheesy dish that satisfies cravings without the carbs. With rich flavors from Swiss cheese and a hint of garlic, this gratin is both comforting and nutritious.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Steam the cauliflower florets until tender, about 5-7 minutes.

3. In a saucepan, combine heavy cream, minced garlic, salt, pepper, and nutmeg, bringing it to a simmer over medium heat.

4. Remove from heat and stir in the Swiss cheese until melted and smooth.

5. In a baking dish, layer the steamed cauliflower and pour the cheese sauce over it.

6. Sprinkle the grated Parmesan cheese on top.

7. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.

8. Garnish with fresh parsley before serving.

Tips:

• For extra creaminess, add a little cream cheese to the cheese sauce.
• Feel free to mix in cooked bacon or ham for added flavor.
• Keep leftovers in an airtight container in the fridge for up to 3 days.

Spiced Chickpea and Roasted Vegetable Bowl

This Spiced Chickpea and Roasted Vegetable Bowl is a delightful blend of vibrant flavors and healthy ingredients. The combination of roasted vegetables and aromatic spices brings a satisfying and nutritious meal to your table.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups broccoli florets
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Cooked quinoa or rice for serving

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a bowl, toss the broccoli, bell peppers, zucchini, and chickpeas with olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper until well coated.

3. Spread the mixture on a baking sheet in a single layer and roast for about 25 minutes, or until the vegetables are tender and slightly caramelized.

4. Once roasted, remove from the oven and let cool slightly. Drizzle with lemon juice and sprinkle with fresh parsley.

5. Serve the spiced chickpeas and roasted vegetables over a bed of cooked quinoa or rice.

Tips:

• Feel free to swap in any seasonal vegetables you have on hand.
• For extra flavor, marinate the chickpeas for 30 minutes before roasting.
• This bowl is perfect for meal prep; store leftovers in the fridge for up to 3 days.

Almond-Crusted Chicken Bites

These Almond-Crusted Chicken Bites are a delightful combination of crunchy almond flavor and tender chicken, making them a perfect appetizer or snack for any occasion.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut the chicken breasts into bite-sized pieces and set aside.

3. In a bowl, whisk the eggs until well combined.

4. In another bowl, mix together the almond flour, garlic powder, paprika, salt, black pepper, and Parmesan cheese.

5. Dip each piece of chicken into the eggs, then coat thoroughly in the almond flour mixture.

6. Place the coated chicken bites on the prepared baking sheet and drizzle with olive oil.

7. Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.

8. Remove from the oven and let them cool slightly before serving.

Tips:

• For extra flavor, marinate the chicken pieces in your favorite spices for an hour before coating.
• You can serve these bites with a dipping sauce like honey mustard or ranch for added taste.
• Store any leftovers in an airtight container in the fridge for up to 3 days.

Savory Cottage Cheese Pancakes

These Savory Cottage Cheese Pancakes are a delightful twist on traditional pancakes, combining the creaminess of cottage cheese with the refreshing taste of herbs and spices. Perfect for a satisfying breakfast or a light lunch, they pack a flavorful punch that will leave you wanting more!

Ingredients:

• 1 cup cottage cheese
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 2 tablespoons chopped fresh chives
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large bowl, mix together the cottage cheese, eggs, and milk until well combined.

2. In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.

3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped chives.

4. Heat olive oil in a non-stick skillet over medium heat.

5. Pour a ladleful of batter onto the skillet for each pancake, cooking for about 3-4 minutes on one side until bubbles form, then flip and cook for an additional 2-3 minutes until golden brown.

6. Repeat with the remaining batter, adding more oil to the skillet as needed.

7. Serve warm, topped with additional chives or your favorite dipping sauce.

Tips:

• For an extra kick, add spices like paprika or cayenne pepper to the batter.
• These pancakes freeze well, so feel free to double the recipe and enjoy them later!
• Serve with a dollop of sour cream or Greek yogurt for added creaminess.

Holiday Raspberry Chia Pudding

This Holiday Raspberry Chia Pudding is a delightfully festive dessert that combines the tartness of raspberries with the nutty flavor of chia seeds. It’s not only delicious but also packed with nutrients, making it a perfect treat for the holiday season.

Ingredients:

• 1 cup fresh raspberries
• 2 cups almond milk
• 1/4 cup chia seeds
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Fresh mint, for garnish

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes, plus 4 hours chilling

Instructions:

1. In a bowl, combine almond milk, chia seeds, maple syrup, vanilla extract, and salt.

2. Whisk together until well blended and let it sit for about 5 minutes.

3. After 5 minutes, whisk again to prevent the chia seeds from clumping together.

4. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.

5. Once thickened, layer the chia pudding in serving glasses with fresh raspberries.

6. Garnish with fresh mint before serving.

Tips:

• For added sweetness, adjust the amount of maple syrup according to your taste.
• Feel free to substitute fresh raspberries with other berries like strawberries or blueberries.
• This pudding can be made up to 2 days in advance for easy holiday prep!

Gingerbread Protein Energy Balls

These Gingerbread Protein Energy Balls combine the warm spices of gingerbread with a healthy protein boost, making them a perfect snack for any time of year. Enjoy the delightful mix of cinnamon, nutmeg, and molasses in each bite!

Ingredients:

• 1 cup rolled oats
• 1/2 cup vanilla protein powder
• 1/4 cup almond butter
• 1/4 cup molasses
• 2 tablespoons honey or maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup mini chocolate chips (optional)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large bowl, combine the rolled oats, protein powder, cinnamon, ginger, nutmeg, and salt.

2. Add the almond butter, molasses, and honey or maple syrup to the dry ingredients, mixing until well combined.

3. If desired, fold in the mini chocolate chips for added sweetness and flavor.

4. Using your hands, roll the mixture into small balls, approximately 1 inch in diameter.

5. Place the energy balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.

Tips:

• Store the energy balls in an airtight container in the refrigerator for up to a week.
• For an extra ginger kick, consider adding finely chopped candied ginger to the mixture.
• You can customize the recipe by swapping out almond butter for peanut butter or sunflower seed butter.

Zucchini Noodles with Pesto and Chicken

This Zucchini Noodles with Pesto and Chicken recipe combines fresh, vibrant flavors with a wholesome twist, featuring tender chicken and homemade pesto. It’s a light yet satisfying meal that delivers a burst of herbaceous goodness and protein.

Ingredients:

• 2 medium zucchinis
• 2 cups cooked, shredded chicken
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Salt to taste
• Black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. Start by spiralizing the zucchinis to create noodles, then set them aside.

2. In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, salt, and black pepper. Pulse until coarsely chopped.

3. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth.

4. In a large skillet over medium heat, add the zucchini noodles and cook for about 2-3 minutes until slightly tender.

5. Add the shredded chicken and pesto to the skillet, tossing everything together until well combined and heated through.

6. Serve immediately, garnished with additional Parmesan if desired.

Tips:

• For a creamier pesto, add a few tablespoons of cream cheese or Greek yogurt.
• Feel free to substitute the chicken with shrimp or tofu for added variety.
• Leftover zucchini noodles can be stored in an airtight container for up to 2 days.

Creamy Spinach and Artichoke Dip with Veggies

This Creamy Spinach and Artichoke Dip with Veggies is a delightful appetizer bursting with savory flavors and creamy texture. It’s perfect for gatherings or as a comforting snack that pairs beautifully with fresh vegetables.

Ingredients:

• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups assorted veggies (carrots, celery, bell peppers) for dipping

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, lemon juice, salt, and black pepper. Mix until well combined.

3. Fold in the chopped spinach and artichoke hearts until they are evenly distributed in the mixture.

4. Transfer the mixture to a baking dish and spread it evenly.

5. Bake in the preheated oven for 20 minutes, or until bubbly and golden on top.

6. Serve warm with assorted veggies for dipping.

Tips:

• For a spicier kick, add a pinch of red pepper flakes to the mixture.
• Feel free to substitute frozen spinach for fresh; just make sure to thaw and drain it well.
• This dip can be made ahead of time and baked just before serving for convenience.
• Experiment with different cheeses for unique flavor variations.

Stuffed Acorn Squash with Quinoa and Walnuts

This Stuffed Acorn Squash with Quinoa and Walnuts is a delightful autumn dish that combines the earthy flavors of roasted squash with the nutty tones of quinoa and walnuts. It’s not only visually impressive but also nutritious and hearty, making it perfect for a cozy dinner.

Ingredients:

• 2 acorn squashes
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup walnuts, chopped
• 1 teaspoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dried cranberries (optional)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Carefully cut the acorn squashes in half and remove the seeds. Brush the insides with a little olive oil and sprinkle with salt and pepper.

3. Place the squash halves cut side down on a baking sheet and roast in the preheated oven for about 25 minutes or until tender.

4. While the squash is roasting, rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce to a simmer. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

5. In a skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until the onion is translucent.

6. Stir in the cooked quinoa, chopped walnuts, dried thyme, ground cinnamon, salt, black pepper, and dried cranberries if using. Mix well to combine.

7. Once the squashes are done roasting, remove them from the oven and fill each half with the quinoa mixture, packing it slightly.

8. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through.

9. Serve warm and enjoy your delicious stuffed acorn squash!

Tips:

• Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
• For a vegan option, ensure the vegetable broth is plant-based.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• These can be made ahead of time and reheated for a quick meal.