BLUEFIELD, W.Va. (WVVA) – This week our Taylor Hankins sat down with Brenda Workman to talk about meal-prepping healthy dishes to keep your New Year’s goals on track.

Learn how to attend one of her classes here.

Recipes featured in the episode:

Overnight Oats

½ cup rolled oats

½ berries

2 tsp. chia seeds

¾ cup plant milk (almond, soy, oat, cashew)

½ tsp. vanilla extract

Simply combine all the ingredients in a bowl, and refrigerate in a jar or sealable container overnight to thicken.

Lazy Lentil Soup

1 medium size yellow onion, diced

3 garlic cloves, peeled & minced

2 carrots, diced

2 celery ribs, diced

2 tablespoons balsamic vinegar

4 tsp. tomato paste

3 medium size Yukon Gold potatoes, diced

2 cups dried brown or green lentils

1 ½ tsp. paprika

½ tsp. ground cumin

1 tsp. onion powder

1 Tablespoon freshly squeezed lemon juice

8 cups vegetable broth

2 handfuls of spinach

Salt and pepper to taste

1. Combine the onion & garlic with 2 T water in Dutch oven or large pot. Sauté over medium heat for 3-5 minutes, or until the onion starts to become translucent.

2. Next, add the carrots, celery, and balsamic vinegar. Sauté for an additional 3 minutes, stirring to coat vegetables.

3. Add tomato paste, potatoes, lentils, paprika, cumin, onion powder, lemon juice and vegetable broth. Stir until the soup is well mixed. Bring to a boil, then simmer, covered over low heat for 30 minutes, stirring occasionally.

4. Finally, add the spinach and stir until wilted. Taste and adjust the seasonings as desired, adding salt and pepper to taste.

One Bowl Pumpkin Banana Bread

2 ½ bananas, mashed (about 1 ½ cups)

½ cup pure pumpkin puree (not pumpkin pie filling)

½ cup maple syrup

1 tsp. pure vanilla extract

1 tsp. pumpkin pie spice or ground cinnamon

1 ½ cups whole wheat flour

1 tsp. baking soda

½ tsp. baking powder

¼ cup ground flaxseeds

Pinch of salt

½ cup vegan dark chocolate chips (optional)

1. Preheat the oven to 350 degrees and line an loaf pan with parchment paper.

2. Place bananas in large bowl, and using the back of a fork or a potato masher, crush them until you achieve a puree. Add the pumpkin puree, maple syrup, and vanilla to the bowl and mix until fully combined.

3. Add the rest of the ingredients, except the chocolate chips, and gently stir. You want to make sure not to overmix, or it will result in a glutinous loaf. The mixture should resemble pancake batter.

4. Stir in the chocolate chips, holding back 1 T. for topping. Pour the mixture into the prepared loaf pan and top with the remaining chocolate chips.

5. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool to room temperature before slicing.

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