Recipe for Success!

The holidays are upon us! I know you're going to be going to a holiday pot luck or hosting a party at some point this month. I did some research and found, what I think, are some of the healthiest recipes out there for your favorite winter foods. Use these replacement recipes this season, your waist line and gut health will thank you!!

1. Lets Start with the Infamous Hot Chocolate

• This hot chocolate is made with protein and super foods courtesy of kulamama.com

Ingredients

• 2 cups coconut milk (you can use regular organic milk too or another homemade milk substitute)

• 2½ tablespoons of raw cacao powder

• 2½ tablespoons of maple syrup

• 1 teaspoon raw maca powder

• 2 tablespoons grass fed collagen hydrolysate

• ⅛ teaspoon vanilla

• 2 shakes of cinnamon (or more to taste)

Instructions

• In a small sauce pan over low heat, warm the milk until it is steaming but not boiling. Whisk in the raw cacao powder and stir to combine. Whisk in the maple syrup and vanilla. Stir to combine. Next add in the maca powder and stir out any clumps. Finally whisk in the collagen hydrolysate and keep whisking to make sure you work out all the clumps. Add a few shakes of cinnamon and you are all set!

• Enjoy!

*Some coffee shops Hot Chocolate can pack on about 500 calories in a single cup so watch out. I usually limit my hot chocolate consumption to one per season, but if this is something you really enjoy I would health it up!

2. If Eggnog is your thing

• This recipe is from thegraciouspantry.com

Ingredients

• 2 cups milk (options: milk, unsweetened rice milk, almond milk or soy milk)

• 3 large egg whites

• 1/3 cup honey

• 1 tsp. pure vanilla extract

• 1/2 tsp. ground nutmeg

• 1/2 tsp. ground cinnamon + extra to sprinkle on top

Instructions

• Let's take a moment to talk about your options here first. If you don't want the eggs in your eggnog, simply omit them. But you will have to reduce the milk by about half to get it to thicken properly.

• Place all ingredients in a blender and blend for about 2-3 minutes ( I used the pot I was going to cook it in and my hand blender).

• Pour the eggnog into a pot and warm over medium-low heat for 15 minutes to cook the egg. You want this to get hot, but you do NOT want to boil it. Towards the end, it will want to simmer. Whisk constantly to avoid it.

• Remove from heat and set the pot in the fridge when it's cooled enough to do so. Chill overnight.

• If you made this with the exact listed ingredients (no substitutions), you will see that when it's cold, it becomes very thick. Blend with a whisk.

• If you find that it's far too thick, simply add a bit more milk until you reach the consistency you enjoy.

• Pour into cups and sprinkle with cinnamon.

3. Mashed Sweet Potatoes

• Recipe from weightwatchers.com

Ingredients

• 3 medium uncooked sweet potato(es), peeled, cut into 1-inch chunks (about 2 pounds)

• 2 clove(s), medium garlic clove(s), peeled

• 1/2 cup(s) plain fat free yogurt, Greek-variety recommended

• 4 tsp sugar

• 1/8 tsp table salt, or more to taste

• 1/8 tsp black pepper, freshly ground, or to taste

Instructions

• Place potatoes and garlic in a large saucepan; pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; boil until potatoes are fork-tender, about 8 minutes.

• Drain potatoes and garlic; transfer potatoes and garlic to a large bowl. Add yogurt and sugar to bowl; mash until smooth. Season to taste with salt and pepper. Yields about 1/2 cup per serving.

4. Stuffing...need I say more

• Recipe found on minimalistbaker.com

Ingredients

• 1 large loaf whole-grain bread or 2 small baguettes, cubed & set out to dry overnight (~9 cups loosely packed)

• 3/4 cup uncooked green lentils

• 3 Tbsp olive oil or vegan butter (I used a mix of both)

• 1/2 cup white onions, diced

• 3/4 cup celery, diced

• salt & pepper

• 3 - 3 1/2 cups vegetable broth (+ more for cooking lentils) (DIY or store-bought)

• 1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water)

• 3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped

Instructions

• The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.

• The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water.

• Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.

• Preheat oven to 350 degrees F (176 C) and line a 9x13 pan (or comparable sized dish) with foil or spray with nonstick spray. Also prepare flax egg and set aside.

• Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes. Set aside.

• To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.

• Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.

• Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.

5. For my dessert lovers...Apple Crisp

• Courtesy of cookieandkate.com

INGREDIENTS

Apple filling

• 2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges

• ⅓ cup honey or maple syrup

• ¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water)

• 1 tablespoon lemon juice

• 2 teaspoons arrowroot starch or 1 tablespoon cornstarch

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground allspice or nutmeg

• Oat, almond meal and pecan topping

• 1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)

• ½ cup firmly packed almond meal or almond flour

• ½ cup chopped pecans or walnuts (optional but recommended)

• ⅓ cup lightly packed coconut sugar or brown sugar

• ¼ teaspoon fine sea salt

• 4 tablespoons unsalted butter, melted

• ¼ cup plain yogurt (Greek or regular)

• Don’t forget vanilla ice cream, for serving! Halo Top is a good alternative if you're REALLY healthy!!

INSTRUCTIONS

• Preheat the oven to 350 degrees Fahrenheit.

• Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.

• Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.

• Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.

• Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.

I am no chef so thank you to those who came up with these recipes. I hope you take at least one of these to your holiday parties. I tried to cover all my bases, but if you'd like me to find a specific healthy dish for you let me know and I'll drum up something good!! Have a great weekend!