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Maple roasted sweet potatoes with and pecans

6 servings | Cook time: 30 minutes

Sweet and savory. Give new life to the traditional dish with a bit of sugar and a bit of spice (that tastes all kinds of nice).

Ingredients

2 medium-sized sweet potatoes

3 tbsp maple syrup 

2 tbsp melted butter 

1/2 cup / 65 grams pecans

1/2 tsp cinnamon

1/2 tsp ground black pepper

1 tsp flaky sea salt 

Directions

1. Preheat the oven to 220°C / 430°F.
2. Cut the sweet potatoes into 1/4 inch / 0.5 cm thick slices. 
3. Place in a bowl, and drizzle over maple syrup, melted butter, cinnamon, pepper and salt. 
4. Toss well to coat. Place on a lined baking sheet and bake for 20 minutes. 
5. Add the pecans and bake for another 5 minutes. 
6. Ready to serve.

Green beans with roasted almonds

6 servings | Cook time: 15 minutes

Bring new life to an old staple. Try this green bean recipe for a simple twist on a classic dish. 

Ingredients

1 lb / 450 g green beans, trimmed

2 tbsp olive oil 

¼ cup / 75 grams raw sliced almonds

2 garlic cloves, finely sliced

1 small lemon, zest and juice 

1 tsp flaky sea salt 

1/2 tsp freshly ground black pepper

Directions

1. Bring a large pot of water to a boil. 
2. Add the green beans, and cook until the beans are bright green but still firm, about 2 minutes. 
3. Use a colander to drain the green beans, then quickly transfer them to a bowl filled with ice and water. 
4. Drain again and pat dry with a paper towel. 
5. Heat the olive oil in a large skillet over medium-high heat. 
6. Add the garlic and almonds and cook for about 1 minute. 
7. Add the green beans, salt and pepper. And cook for 2-3 minutes.
8. Top the green beans with lemon zest and juice. 
9. Ready to serve.

Pear and cranberry salad

15 servings | Cook time: 6 minutes

Real nutrients without sacrificing flavor. This holiday side dish is packed 5.1 grams of protein, powerful enough to fuel you through the whole season. 

Ingredients

2 pears 

1 cup / 170 grams sweet green peas, thawed 

1/3 cup / 40 grams dried cranberries

4 cups / 160 grams shredded kale

1/2 cup / 65 grams sunflower seeds

4 tbsp olive oil

2 tbsp Dijon mustard 

3 tbsp lemon juice 

1/2 tsp ground black pepper

1 tsp flaky sea salt

Directions

1. Put the peas in a colander and run under water until slightly defrosted. Leave to drain thoroughly. 
2. Add the shredded kale to a big bowl, add the lemon juice and olive oil, then start massaging the kale with your washed hands for about 2 minutes. 
3. Slice the pears lengthwise. 
4. Add the dijon mustard, pepper, salt, cranberries and sunflower seeds into the bowl with the kale, then mix well. 
5. Add the green peas and the sliced pears, then toss, and it's ready to serve.