Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. Have no fear! I’ve got you covered. Today, I’m have 8 healthy holiday recipes, with videos and printable recipes! I hope you enjoy!
BRIE STUFFED MUSHROOMSFrom: What’s Gaby Cooking
Brie Stuffed Mushrooms
Have a dinner or cocktail party coming up for the holiday season? These delicious, creamy bites will do the trick
- 12 Baby Bella Mushrooms
- 1 small wedge of Brie cheese
- 1/3 cup Panko bread crumbs (you can buy these gluten free)
- 1/4 cup Pecorino Cheese
- 1/4 cup Parmesan Cheese
- 1 tsp fresh thyme, chopped
- salt and pepper to taste
- 4 tbs olive oil
- Pre-heat your oven to 350 degrees.
- Clean and remove stems from mushrooms, then place in a baking dish and drizzle with 2 tbs olive oil.
- Place 1 tbs Brie into each mushroom
- Combine remaining ingredients and place a small scoop of the mixture into each mushroom.
- Bake for 20 – 25 minutes, or until cheese is melted and mushroom is tender. PHOTO CREDIT: https://whatsgabycooking.com/brie-stuffed-mushrooms/
CHRISTMAS SALAD WREATHfrom: mealthy.com.
Christmas Wreath Salad
If you're looking for a quick and healthy side dish to your holiday dinner, this delightful recipe fits the bill.
- 2 heads Romaine lettuce, thinly sliced (about 6 cups)
- 1 ruby red grapefruit, cut into supremes
- 1 green pear, thinly sliced
- 1 Haas avocado, thinly sliced
- ¼ cup feta cheese crumbles
- ¼ cup pomegranate seeds
- 2 tablespoons sliced almonds
- ½ cup extra-virgin olive oil
- ⅓ cup pomegranate juice
- ¼ cup low-fat mayonnaise or yogurt
- 3 tablespoons honey
- 2 tablespoons champagne vinegar
- ½ teaspoon salt
- ½ teaspoon ground mustard
- 1 tablespoon poppy seeds
CHRISTMAS WREATH SALAD
- Arrange lettuce onto a large, circular platter into a wreath shape.
- Arrange grapefruit supremes, pear slices, and avocado slices in groupings onto the lettuce in a decorative pattern.
- Sprinkle pomegranate seeds, feta, and almonds over the wreath.
- Blend dressing ingredients, and serve in a small bowl at the center of the wreath.
RAW CHOCOLATE TRUFFLESFROM POPSUGAR FITNESS:
Raw Chocolate Truffles
These tasty little morsels are bursting with vitamins, minerals and anti-oxidants. Plus, they're sweetened with dates and maple syrup, so, you'll find no processed sugar here.
Credit: PopSugar Fitness
- 1 cup pitted dates
- 1 cup soaked cashews (soak a minimum of 3 hours or overnight)
- 1 cup raw cacao powder plus more for rolling
- 1/2 cup melted coconut oil
- 2 tbs maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- pinch of sea salt
- pinch of cayenne pepper
- shredded coconut for rolling
- Place all ingredients, except shredded coconut, in a blender or food processor and blend until smooth, scraping sides as needed.
- Roll into tablespoon size balls.
- Coat balls in either cacao or shredded coconut.
- Freeze for a few hours, preferably overnight.
- Remove from freezer and set at room temperature for 30 minutes prior to serving.
PERFECT PRIME RIB RECIPEfrom Food Wishes.
Perfect Prime Rib
The prefect main dish for your holiday table. It's so elegant and delicious! You'll never believe how easy this is to prepare!
- 4 to 8 pound Prime Rib of Beef, BONE-IN, fat cap removed (ask the butcher to explain)
- kosher salt as needed
- 1/4 cup soft butter
- 1 tablespoon freshly ground black pepper
- 1 teaspoon Herbes de Provence (this is just a dried herb blend – you can use any thing you like, or just salt and pepper)
- Leave prime rib on counter for at least 6 hours – preferably longer. (It must be at room temp, or the recipe won’t work.)
- Preheat oven to 500 degrees
- Mix butter, Herbes de Provence and black pepper together and spread all over prime rib.
- Sprinkle salt liberally over the buttered prime rib
- Cook the beef at 500 degrees for 5 minutes per pound. Multiply size of roast (from packaging) by 5. This is the length of time you’ll cook the beef at 500 degrees. For example, if your roast is 4 pounds multiply 4 X 5 = 20, so you’d cook the beef at 500 degrees for 20 minutes.
- After the allotted time, turn oven off and leave for 2 hours. DO NOT OPEN THE DOOR.
- Remove from the oven and serve. Bones can be removed if desired prior to serving.
PALEO CARROT CAKE COOKIESFrom: Meghan Livingstone
Paleo Carrot Cake Cookies
Now this is whole food goodness! Sweetened with dates, filled with fresh grated carrot...you don't get any better than this.
- 1/2 nut butter (almond butter was used in the original recipe)
- 1/2 cup shredded carrots
- 1/2 cup chopped fresh basil
- 1/2 cup shredded carrot
- 7-8 Medjool dates, pitted, diced into tiny pieces + soaked in warm water 10 mins, drained
- 2 eggs
- 1 tbs coconut flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1/4 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 325 degrees
- Line a cookie sheet with parchment paper
- Mix all ingredients together.
- Drop spoonfuls onto cookie sheet. Shape into circles if desired.
- Bake 10 – 12 minutes, or until firm to touch. For additional sweetness, add 2 tbsp honey or maple syrup to batter. For additional flavor/crunch, add 1/4 cup chopped pecans to batter.
that’s dairy free, paleo, gluten freeFrom: Kayla Chandler
Homemade Eggnog (Dairy Free, Paleo, Gluten Free)
An old fashioned holiday classic, with a healthy modern twist.
- 3 cups full fat coconut milk in the can
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- a dash of all spice
- 4 pasture raised egg yolks – (THE USE OF PASTURE RAISED IS HIGHLY RECOMMENDED – due to the nature of the recipe)
- 1/4 cup maple syrup
- Add first 5 ingredients to a pan, bring to boil, then remove from stovetop.
- Mix egg yolks and syrup together.
- Slowly pour egg mixture into coconut milk, whisking continuously.
- Pour into glass container and chill for several hours.
- If desired, serve with whipped coconut cream.
Paleo Pumpkin Spice Trail MixFrom: Cotter Crunch
Slow Cooker Paleo Pumpkin Spice Trail Mix
Whether you need a quick, healthy snack for the kids or a tasty appetizer for holiday party guests, this quick and easy recipe fits the bill.
- 2 1/4 cups raw walnuts, chopped (or use halves)
- 1/2 – 2/3 cup raw cashews
- 1/2 cup raw pumpkin seeds
- 1/2 – 1/3 cup chopped pecans
- 1/4 cup coconut sugar (maple syrup is fine but it will be more like clusters when cooked)
- 2 tbsp coconut oil
- 1 tsp vanilla
- 1 tbsp pumpkin spice
- dash of sea salt
- extra cinnamon if desired
- 1 cup dried cranberries
- 1 cup or more of [url] dark chocolate ∞http://amzn.to/2f8VgqL[/url] and/or cacao nibs combined.
- parchment paper
- Place nuts in a slow cooker, then add sugar, spices, coconut oil and salt. Combine thoroughly, until everything is well coated.
- Cook on high for 60 to 90 minutes (until the nuts are well cooked/roasted) – stir a few times while they are cooking
- Once the nuts have browned as desired, remove from cooker and spread on parchment paper.
- Allow to dry, then add to mixing bowl and stir together with cranberries and chocolate. – store in an airtight container. PHOTO CREDIT: https://www.cottercrunch.com/slow-cooker-paleo-pumpkin-spice-trail-mix/
Green Bean Salad with Mustard DressingFrom: Gordon Ramsey
Green Bean Salad with Mustard Dressing
Tired of Green Bean Casserole? Try this refreshing and tasty recipe from Gordon Ramsey
Credit: Gordon Ramsey
- 1 head of garlic
- 2 pounds fresh Green beans (cleaned)
- 2-3 tbs White wine vinegar
- 2 tsp dijon mustard
- 2 tsp honey
- 150 ml olive oil
- Preheat the oven to 350 degrees. Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
- While garlic is roasting, blanch the green beans by plunging them in plenty of boiling salted water for 1½ cooked, but still crunchy. Run immediately under cold running water, then drain and leave to one side.
- Toast almonds in a medium-hot dry frying pan for 2–3 minutes until golden.
- Squeeze the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.
- Dress the green beans, toss to coat well, top with toasted almonds and serve.