The holidays this year are extra-special. 2021 has been full of challenges that kept us anxious and physically distant from our loved ones. Thank goodness our risks and restrictions have eased just in time for Christmas! For many of us, this December is for gathering around the table with company we’ve missed and celebrating the blessings we’ve received this tumultuous year.
And since this season is one for the books, make your shared meal extraordinary, too! Try cooking and baking with coconut oil this year.
Made Mindful Virgin Coconut Oil is a natural ingredient that has a subtle bright nutty flavor and aroma -- perfect for jazzing up your Noche Buena recipes. Plus, our VCO is responsibly sourced from Filipino farmers and has zero chemical processing. It’s good for you, the community, and the planet -- a sustainable gift for everyone!
Substitute Made Mindful VCO to your regular cooking fats, or try our simple holiday recipes below. We’ve tried these dishes ourselves -- they’re scrumptious!
Salmon with Caramelized Onions
Pan-seared salmon is an elegant seafood dish for your Christmas dinner menu. This particular recipe takes only about 30 minutes from start to finish.
2 tbsp olive oil, divided into two parts
1 tbsp butter
1 big onion, finely chopped
1/2 tsp balsamic vinegar
juice of 1/2 a lemon
1 tbsp Made Mindful Virgin Coconut Oil
2 pieces 200-300g salmon fillets
Salt and black pepper Bunch of kale, hard stalks removed (or spinach if you can’t find kale)
1. Set a medium pan on medium heat then add 1 tbsp olive oil. Stir in butter, onions and balsamic vinegar. Turn the heat down to low and cook for 20-30 minutes. Stir occasionally. At the 20th minute, start cooking the salmon and kale.
2. Squeeze lemon juice on salmon then season generously with salt and pepper.
4. While salmon is cooking, set a third pan on medium heat and add 1 tsp olive oil. Add the kale and stir every minute. Season with salt and pepper.
5. If unsure if salmon is cooked after 6 minutes, check the center with a fork. If not cooked through, turn up the heat and cook for 1 more minute.
6. Arrange the kale on the center of a plate. Lay the salmon fillet on top then spoon the caramelized onions on the salmon.
Chicken Quinoa Arroz Caldo
‘Tis the season for a nice warm bowl of chicken arroz caldo, made healthier with quinoa and brightened with calamansi. Perfect for snuggling in this cold month!
Made Mindful Virgin Coconut Oil
10 cloves garlic, thinly sliced
8 pcs chicken pieces, wings, thighs or breast with bone
2 Tbsp fish sauce
1 small white onion, chopped
ginger, thumb size cut in strips
¾ cup tricolor quinoa
5 cups chicken stock
2 hard boiled eggs
spring onions, chopped
1. Set a large pot to medium heat and add virgin coconut oil.
2. When oil is hot, sauté minced garlic until slightly toasted, set aside.
3. Add chicken and sear both sides. Add fish sauce and cover for 15 to 20 minutes.
4. When chicken is cooked through, add onions and ginger. Stir for 1 to 2 minutes.
5. Add uncooked quinoa, stir for 1 minute then add chicken stock.
6. Cook for 15 to 20 minutes until it starts to boil.
7. Turn the heat down and simmer for 10 minutes until quinoa is cooked, not soggy. When the ring starts to separate, it is cooked.
8. If it becomes too dry, add more chicken stock or water to make it more soupy.
9. Top with boiled egg, garlic, spring onions, and calamansi.
Cranberry, Nut, and Oat Bars
A delectable, nutrient-packed dessert or snack. These goodies can grace your Christmas dinner or Christmas-morning brunch, and would also make charming gifts!
1 cup rolled oats
1 cup walnuts, chopped
1 cup slivered or chopped almonds
1/2 cup dried cranberries
1/2 cup semi-sweet chocolate chips or more cranberries
2 tbsp chia seeds, optional
1/2 tsp salt
1/4 tsp cinnamon
1/3 cup liquid sweetener, such as agave nectar, coconut nectar, maple syrup
1/4 cup Made Mindful Virgin Coconut Oil
2 tbsp nut butter
1/2 tsp vanilla extract
1. Preheat the oven to 340 F/170 C. Line an 8x8 inch baking dish with non-stick baking paper, leaving an overhang on the sides.
2. In a large mixing bowl, mix the oats, nuts, cranberries, chocolate, chia, salt, and cinnamon with a spoon until incorporated.
3. In a small bowl, mix the liquid sweetener, VCO, nut butter, and vanilla until smooth.
4. Pour the wet ingredients into the dry and mix well.
5. Spread the mixture into the dish. Rub some VCO onto your hands and press the mixture well. Alternatively, place a piece of baking paper on top of the mix and press evenly.
6. Bake for 25 minutes or until golden brown on top.
7. Cool to room temperature, then chill in the refrigerator until completely cold before slicing into bars. Store in the refrigerator for up to a week or freeze for up to 3 months.
If a Christmas pie or Christmas cake sounds too complicated, this one’s an easier alternative -- but just as delicious!
For the filling:
4 cups mix of diced yellow mango and blueberries, fresh or frozen
1/2 cup raw sugar
2 tbsp all purpose or whole wheat flour
For the cobbler dough:
1 1/3 cups all purpose or whole wheat flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
5 tbsp Made Mindful Virgin Coconut Oil
1/2 cup nut milk (or cow’s milk), plus 2 tbsp if using whole wheat flour
For the top:
1 tbsp raw sugar
1. Preheat the oven to 375 F/190 C.
2. If using frozen fruit, defrost first and drain the liquid.
4. In the same bowl, mix the flour, sugar, baking powder, and salt together with a spoon or spatula. Make a well in the middle and add in the VCO and milk. Mix well until a smooth dough is formed.
5. Use a tablespoon to scoop the dough onto the top of the fruit or you can use your fingers to form the crumble. Sprinkle with sugar and a little VCO.
6. Bake for 45-50min until top is golden brown and juices are thickened. Let cool for 15 minutes before serving.
Don’t know about you, but we can’t wait to feast on these Christmas dishes with VCO! Which ones are you trying?
If you liked these recipes, we have lots more in our Mindful Living Guide! Just sign up to our newsletter to receive this weekly handbook packed with mindfulness tips and recipes. Happy holidays to you and yours!