AVP Holiday Recipes

Looking to spice up your holiday staples? With all the changes in 2020, I figured why not lean into it. So I checked in with a few AVP athletes to get their favorite Holiday Recipes to revamp my menu and wow my family. 


Christmas Morning Pancakes aka Spinach & Banana Pancakes by the Bomgrens

Tim Bomgren’s wife Lindsey is a fitness instructor and the content creator behind nourishmovelove.com where she shares free home workout videos, workout plans, and healthy recipes. Here’s her healthy take on Christmas morning goodies. 

Serves: 12-15 pancakes


  • ½ cup milk of choice
  • 2 cups old fashioned rolled oats
  • 3 ripe bananas
  • 3 whole eggs
  • 2 large handfuls of spinach
  • 1 tbsp ground flaxseed
  • 2 tsp cinnamon
  • 2 scoops Vital Proteins collagen peptides {optional}


  1. Combine all ingredients in a high-powered blender.
  2. Blend on high for 2-3 minutes, using a tamper tool to mix as you blend until the batter has a smooth consistency. If you don’t have a high-powered blender, you may have to stop and stir with a spoon a few times during the blending process.
  3. Pour batter into medium, non-stick pan over low-to-medium heat {~1/4 cup of batter per pancake}. If not using a non-stick pan, grease or spray with coconut oil.
  4. Cook for 1-2 minutes on each side or until pancakes start to bubble on batter-up side. Then flip and cook till they are golden brown {they cook pretty fast}.
  5. Serve immediately or let cool and save for later.
  6. Option to top with nut butter, syrup, banana and/or nuts {but they are a great on-the-go breakfast or snack on their own too}!


Pumpkin Hummus by Kim Hildreth

Nutritionist and passionate foodie Kim Hildreth says, “This is one of my favorite things to that’s SO easy to make for the holidays. I usually serve with fruit and warm pita or naan bread. Next level tip – toast the naan/pita in the oven with some cinnamon, nutmeg and honey.”

Serves: 6


  • 1-2 cloves garlic
  • 2 tablespoons of olive oil OR tahini (or 1 tablespoon of each if you want to add more good fats!)
  • 1 can chickpeas (drained and rinsed) ***option to use white beans/great northern beans instead!
  • 2/3 can of pumpkin puree
  • spices: options are rosemary/thyme/sage OR pumpkin pie spice/nutmeg/cinnamon (to taste, add as you blend, add more as you want!)
  • Optional sweetener = 1/3 cup honey, plain applesauce, or maple syrup


  1. Roast the garlic cloves.  2 methods – stovetop in olive oil (the WHOLE clove) until soft.  OR turn on the oven to 375 degrees and wrap your garlic in aluminum foil and roast for 15-20 mins.
  2. Puree all ingredients together (I use a hand blender, but throwing it into a blender works well too).  Add more oil or tahini as needed to help smooth it out.
  3. Serve with just about anything!


Amanda Dowdy’s Maple Cauliflower Power Bowls

Amanda Dowdy, a vegan who loves to cook, was inspired by Green Chef and Kara Lydon Nutrition. Check out her Dishes From The Beach AVP’s YouTube page!

Serves: 2


  • 10oz Cauliflower
  • 1oz Maple Syrup
  • 1/2 Tsp Turmeric
  • 5oz Green Kale
  • 1oz Dried Cranberries
  • 1 whole Shallot
  • 1/2 oz Pecans
  • 1/4 cup Green Goddess Dressing (See recipe below)
  • 1tsp Nutritional yeast
  • 1 cube vegetable bouillon


Cook Quinoa – bring 1 cup and 1/4 teaspoon salt to a boil in a small pot. Crumble vegetable bouillon over the pot. Stir to dissolve. Add white quinoa. Stir and return to boil, then reduce heat to medium-low. Cover pot with lid. Simmer 16-18min or until tender and water is absorbed

Start Prep

  • Cut cauliflower into bite-size pieces 
  • Remove stems from kale and roughly chop leaves into bite-size pieces
  • Cut ends off shallot and discard peel. Halve lengthwise and lay flat and cut lengthwise into strips, about 1/2 inch thick

Start Cauliflower

  • Heat 1 tbs of cooking oil (my preference is olive oil) in large saute pan over medium-high heat. Add cauliflower and season with turmeric, salt, and pepper. Stir to coat. Cook 5min or so until cauliflower begins to soften
  • Add maple syrup and about 2 tbs of water to pan – cook 3-5 min more until tender and evenly coated
  • Add pecans – cook about 1 min more
  • Remove from heat

Saute Kale 

  • Heat about 1tbs of olive oil to medium pan over medium heat. Add shallot, season with salt and pepper. Cook 3-4 min or until shallot is translucent 
  • Add kale, dried cranberries, and 1tbs water. Cook 2-3 min or until kale is wilted
  • Remove from heat. Season with nutritional yeast. Salt and pepper to taste. Stir to combine

Plate it!

  • Divide quinoa between 2 bowls
  • Top with sautéed kale and maple-glazed cauliflower
  • Spoon Green Goddess Dressing (below) or store-bought dressing Green Goddess 

Optional Green Goddess Dressing


  • 1 garlic clove
  • 1 1/2 small-medium avocados
  • 1/4 cup olive oil
  • 1/3 cup water
  • 3/4 cup backed basil leaves 
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives 
  • 1/2 cup chopped scallions (white parts removed)
  • 2 tbs apple cider vinegar
  • Juice of 1 medium lemon
  • 1 tsp salt
  1. In a food processor or high-speed blender, blend together garlic, avocados, olive oil, basil, parsley, chives, scallions, lemon juice, apple cider vinegar, and salt until smooth and creamy
  2. Add more or less vinegar, lemon, juice, and salt to your taste preference. Try adding a little at a time. Also, water addition will help you find the right consistency.