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.


Serves 4

  • 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


  • Chopped Chive
  • Crunchy Carrot Ribbon chips for garnish 


  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”


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


  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


Serves 2


  • 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


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


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


Serves 2


  • 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 


  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! 


Makes 12 rolls


  • 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


  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.

Credit: Source link






Perricone MD No:Rinse Intensive Pore Minimizing Toner review

As someone with combination skin, I need a mattifying toner on hand in case I have one of those dreaded oily spells where...

Celebrity Deaths in 2023: Stars We’ve Lost

Forever remembered. After losing beloved stars including Barbara Walters, Kirstie Alley and Stephen “tWitch” Boss in the final days of 2022, the entertainment...

Prabal Gurung, Lapointe, Eckhaus Latta, Sami Miro Vintage, and Kate Spade

Seasoned fashion week attendees know New York's early September weather can be an absolute scorcher. This week was no exception, and by day...

Midsummer mode in Nobel Prize land

All about representing the modern metropolitan self at Max Mara Resort 2024, a collection blending Italian craft and luxury with Swedish folklore and...

Nike Leads among Web2 Brands for Highest Revenue Reaped from NFTs

Fashion brand Nike has topped the list of Non-Fungible Token (NFT) exposed traditional companies that have recorded the highest revenue from digital collectable transactions thus far. According...
en English