Healthy Eating Holiday Recipe Roundup - Love Livin' Low ...

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Healthy Eating Holiday Recipe Roundup

The holidays are filled with family, friends, traditions, and delicious foods that can be so calorie rich! This can make the

holiday season tricky to navigate and can be a difficult time of year to adhere to healthy habits that we have created.

What if I told you there is a way to eat the foods you love, with minimally processed ingredients, and stay on track this

holiday season? Because no one wants to skip the cookies or dessert!

I’ve made it super easy for you to create beautiful and tasty dishes this holiday season using healthy ingredients! This

book of holiday recipes is a roundup of festive breakfasts, appetizers, dinners, side dishes, desserts, and snacks. Can

we all agree that holiday dinners are all about the side dishes? You will love the selection and variety.

These 40 recipes were created with whole food and nutrient rich ingredients. The best part - most are lower in sugar

and do not include refined sugars. Next to the sides, desserts are the most important part of a holiday dinner. Who

doesn’t love setting up a whole dessert table for family and friends to devour? And, it’s even better when they’re made

with whole nutrient rich foods and natural sweeteners.

'Tis the season! Let's dive in!

Kristi


Cardamom Pear Baked Oatmeal45 minutes

Oats (quick or traditional)

Water

Maple Syrup

Pureed Pumpkin (canned)

Tahini

Cardamom

Ground Flax Seed

Pear (half sliced, half diced)

Refrigerate in an air-tight container up to 3-5 days. Freeze if longer.

Use unsweetened applesauce, pureed butternut squash or sweet potatoinstead.

Preheat oven to 350ºF (177ºC). Grease a baking pan with coconut oil or linewith parchment paper.

Add all ingredients except the pear slices in a mixing bowl and stir untilthoroughly combined.

Transfer to baking pan and top with pear slices. Bake for about 45 minutes oruntil a toothpick comes out clean. Enjoy!


Carrot Cake Breakfast Bars40 minutes

Almond Flour

Cinnamon

Nutmeg

Sea Salt

Baking Soda

Egg

Maple Syrup

Coconut Oil (melted)

Vanilla Extract

Grated Carrot

Walnuts (chopped)

Navel Orange (zested)

Use an 8x8 baking pan if making the standard 10 servings.

For the standard serving size of 10: Melt 3 tablespoons of coconutbutter with 1 teaspoon of coconut oil over low heat. Then drizzle on top of the squaresonce they have completely cooled.

Store in the fridge in a sealed container for up to 5 days. Freeze for longer.

This recipe was developed and tested using almond flour only. We have nottested other flours with this recipe, but if you try a different flour combination, let usknow how it turns out!

Preheat the oven to 350ºF (177ºC). Line a baking pan with parchment paper.

In a large bowl, add the almond flour, cinnamon, nutmeg, sea salt and bakingsoda. Whisk together to combine.

In a separate medium sized bowl add the eggs, maple syrup, coconut oil andvanilla. Whisk together. Then add the carrots, walnut and orange zest and whiskagain.

Add the wet ingredients to the dry ingredients and stir to combine. Pour intoyour prepared pan and bake for 25 to 27 minutes.

Remove from the oven and let them cool before slicing evenly into bars. Enjoy!


Pumpkin Pie Baked Oatmeal45 minutes

Pureed Pumpkin

Egg

Maple Syrup

Pumpkin Pie Spice

Vanilla Extract

Baking Powder

Sea Salt

Unsweetened Almond Milk

Oats (rolled or quick)

Ground Flax Seed

Pumpkin Seeds

Store covered in the fridge up to 4 - 5 days, or freeze in individual portions foreasy grab-and-go breakfasts down the road.

Replace the eggs with flax eggs. For every egg, mix together 1 tbsp of groundflax seed with 3 tbsp of water.

Divide the batter into a muffin tray instead of a baking pan. Bake at the sametemperature as listed for 20 to 25 minutes, or until muffins are cooked through.

Preheat oven to 375ºF (191ºC). Grease a baking dish with a little coconut oil.(Use a 9 x 13-inch dish for 6 servings.)

In a large bowl, whisk together the pumpkin, eggs, maple syrup, pumpkin piespice, vanilla, baking powder, salt and milk until smooth. Stir the oats andground flax into the pumpkin mixture. Pour into the baking dish and sprinklepumpkin seeds over top.

Bake in the preheated oven for 40 minutes or until the centre feels set and theedges are slightly golden.


Gingerbread Oatmeal15 minutes

Oats (rolled)

Water


Pumpkin Pie Spice

Ground Allspice

Vanilla Extract

Blackstrap Molasses

Cashew Butter

Pecans (roughly chopped) Refrigerate in an airtight container for up to three days. Reheat or eat cold.

Use oat milk or coconut milk instead of almond milk. Use sunflower orpumpkin seeds instead of pecans. Use sunflower seed butter instead of cashew butter.

Use maple syrup instead.

Add chia seeds to the oats while cooking.

Use a mix of cinnamon, ginger, nutmeg, and cloves.

Add the oats and water to a small pot. Bring to a gentle boil over medium heatand cook for 4 to 5 minutes. Then add the almond milk, pumpkin pie spice,allspice, vanilla, and molasses and stir. Cook for an additional 2 to 3 minutes,until cooked through.

Add the oats to a bowl, top with cashew butter and pecans. Enjoy!


Carrot Cake Overnight Oats8 hours

Oats (rolled)

Carrot (medium, grated)

Chia Seeds

Cinnamon

Ground Ginger


Maple Syrup

Unsweetened Coconut Yogurt

Walnuts (roughly chopped) Omit, or use another type of yogurt instead.

Omit, or use pumpkin seeds.

Omit the maple syrup, or use a sugar-free sweetener of your choice.

Use any other type of milk instead.

Half a medium carrot is equal to about 1/2 cup of grated carrot.

These oats can be enjoyed hot or cold. Reheat cold oats in the microwave.

Refrigerate in an airtight container for up to four days.

Add the oats, grated carrot, chia seeds, cinnamon, ground ginger, almond milkand maple syrup to a mixing bowl. Mix well. Cover and place in the fridgeovernight, or for at least 8 hours.

Remove the oats from the fridge and divide them into jars. Top with yogurt andwalnuts. Enjoy!


Sticky Cinnabon Oatmeal15 minutes


Oats (quick or traditional)

Sea Salt

Maple Syrup

Cinnamon

Egg (whites only)

Coconut Flour

Vanilla Protein Powder


For each egg, combine 1 tbsp of ground flax seed with 3 tbsps of water.Set in fridge for 15 minutes to create a sticky egg-like substitute.

Use honey instead.

Divide into mason jars and refrigerate up to 3-5 days. When reheating, addsome almond milk.

In a saucepan over medium heat, combine almond milk, oats, salt, maple syrupand cinnamon. Bring to a simmer and stir until liquid is absorbed, about 5 to 8minutes.

Whisk in egg whites and mix thoroughly. Add coconut flour and stir until batteris thick. (Note: Add extra coconut flour or almond milk if needed for desiredconsistency.) Remove from heat.

In a small bowl, make your glaze by mixing the protein powder and meltedcoconut oil. Add a bit of almond milk if needed for desired consistency.

Divide oatmeal into bowls, drizzle with glaze and dust with extra cinnamon.


Spiced Pears with Pomegranate10 minutes

Pear (peeled, cored, diced)

Lemon Juice

Maple Syrup

Cardamom

Cinnamon

Pomegranate Seeds

Refrigerate in an airtight container for up to five days.

One serving equals approximately 3/4 cup.

Broil in the oven until tender and slightly charred.

Top with maple syrup, coconut whipped cream, yogurt, crushednuts, coconut butter or nut butter.

Combine all ingredients into a large mixing bowl. Mix well, then divide intocups. Enjoy!


Maple Roasted Squash Salad35 minutes

Acorn Squash (medium, peeled,seeds removed, sliced)

Maple Syrup

Sea Salt & Black Pepper (to taste)

Pumpkin Seeds

Lime Juice

Cayenne Pepper

Apple Cider Vinegar

Extra Virgin Olive Oil

Dijon Mustard

Arugula

Pomegranate Seeds

Store the dressing and salad separately in sealed containers in the fridge forup to three days.

One serving is about 2 1/2 cups of salad.

Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchmentpaper.

Brush the acorn squash slices on both sides with the maple syrup and seasonwith salt and pepper. Place on the baking sheet and bake in the oven for 13 to15 minutes, flip and cook for another 13 to 15 minutes, until cooked throughand slightly golden. Set aside.

Reduce the oven temperature to 300ºF (150ºC). Toss the pumpkin seeds withlime juice, cayenne, and a pinch of salt and pepper. Place on the same bakingsheet used for the squash. Bake for eight to nine minutes, until toasted. Setaside.

In a small jar, pour in the apple cider vinegar, oil, dijon mustard, salt, andpepper and shake to combine.

Place the arugula in a large salad bowl and add the dressing and toss tocombine. Top with the squash, pumpkin seeds, and pomegranate seeds. Divideonto plates. Enjoy!


Winter Kale Salad20 minutes


Apple Cider Vinegar

Dijon Mustard

Maple Syrup

Sea Salt

Kale Leaves (thinly sliced)

Pomegranate Seeds

Pear (cored and thinly sliced)

Pumpkin Seeds

Unsweetened Coconut Flakes(toasted)

Store in an airtight container in the fridge for up to two days.

Use sliced apple instead.

Use Swiss chard or collard greens instead.

Add the extra virgin olive oil, apple cider vinegar, mustard, maple syrup andsea salt into a small bowl and whisk together.

Add the kale to a large bowl and drizzle the dressing over top. Massage withyour hands to ensure it is evenly coated.

Top the massaged kale with pomegranate seeds, sliced pear, pumpkin seedsand toasted coconut flakes. Toss before serving. Enjoy!


Apple Sausage Bites20 minutes

Pork Sausage

Apple (core removed, sliced)

Sauerkraut

Refrigerate in an airtight container for up to three days.

One serving is approximately six pieces.

Use marinated tofu, tempeh or chopped vegan burgers instead ofsausage.

Preheat the oven to 425ºF (218ºC).

Place the sausage on a pan and bake for 20 minutes or until cooked through.Cut into slices when cool enough to handle.

Stack the sausage on top of each apple slice and garnish with sauerkraut.Enjoy!


Prosciutto Wrapped Dates with Goat Cheese40 minutes

Pitted Dates (whole, about 12dates per cup)

Goat Cheese (crumbled, roomtemperature)

Maple Syrup

Sea Salt

Black Pepper

Prosciutto (thinly sliced intostrips)

One serving is equal to approximately three wrapped dates.

Use honey instead.

Use feta or cashew cheese instead.

Use bacon instead. Baking times may increase depending on thethickness of the bacon.

Preheat oven to 350ºF (177ºC) and line a baking tray with parchment paper.

Slice each date lengthwise on one side to create an opening then set themaside.

In a small mixing bowl combine the goat cheese, maple syrup, salt, and pepper.

Stuff each date with a scant teaspoon of the goat cheese mixture then wrap in astrip of prosciutto. Place each wrapped date on the baking sheet.

Bake in the oven for 20 minutes, turning dates over about halfway through, oruntil prosciutto is just crisp and cheese is warm. Serve immediately and enjoy!


Sweet Potato Crostini with Pomegranate & GoatCheese 35 minutes

Sweet Potato (medium, sliced intoeven rounds)


Sea Salt

Goat Cheese (crumbled)

Walnuts (toasted andchopped)

Pomegranate Seeds

Thyme (fresh, removed fromthe stem)

Raw Honey

There are approximately two sweet potato crostini per serving.

Use a cashew cheese instead of goat cheese.

Use toasted pumpkin seeds instead of walnuts.

Use dried cranberries instead.

Use rosemary, or another herb of your choice instead.

Bake the sweet potatoes ahead of time and then reheat before topping andserving them.


Add the sweet potato slices to a bowl and drizzle the extra virgin olive oil andsea salt over top. Mix well. Place them in a single layer on the sheet and bakefor 15 minutes. Flip and roast for 5 to 10 minutes more.

Remove the sweet potato slices from the oven and top with goat cheese,walnuts, pomegranate, thyme and drizzle with honey. Serve immediately.Enjoy!


Baked Brie with Cranberry Sauce20 minutes

Brie Cheese (whole, round)

Cranberry Sauce (homemadeor canned)

Use any jam, fruit spread or chutney instead.

Crackers or crusty bread.

Crushed nuts, toasted pumpkin seeds or sunflower seeds.

Use a cashew cheese instead of brie.

Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.Place brie on the baking sheet and bake for 15 minutes, or until soft.

Remove the brie from the oven and top with cranberry sauce. Return to theoven and bake for 5 more minutes. Let cool a bit before serving. Enjoy!


Olive Tapenade with Crackers10 minutes

Black Olives (pitted)

Capers

Parsley

Lemon (juiced)


Sea Salt

Whole Grain Crackers

Use apple cider vinegar instead.

Use avocado oil instead.

Refrigerate in an airtight container up to 7 days.

Combine the olives, capers, parsley, lemon juice, olive oil and sea salt in a foodprocessor and blend until desired consistency is reached. Adjust salt andlemon juice to taste.

Top crackers with the olive tapenade and enjoy!


Savory Breakfast Biscuits20 minutes

Pork Sausage (casings removed)

Red Bell Pepper (chopped)

Almond Flour

Baking Powder

Thyme

Sea Salt

Egg

Cheddar Cheese (shredded,divided)

Refrigerate in an airtight container for up to three days. Freeze for up to twomonths.

One serving is one biscuit.

Use gluten-free flour or brown rice flour instead of almond flour.

Add chili flakes, onion and/or minced garlic.


In a cast-iron skillet over medium heat, add the sausage and peppers. Cookuntil the sausage is browned and the peppers are softened. Turn off the heatand set aside to cool.

In a large bowl, add the almond flour, baking powder, thyme and salt. Whisk tocombine.

In a small bowl, add the eggs and whisk. Then add half of the cheese and stir tocombine. Add the wet ingredients into the dry and then add the cooledsausage and peppers. Stir to combine until a sticky dough has formed.

Place roughly 3 tbsp of the mix onto the parchment-lined paper and pressdown gently to flatten. The mixture will be a little sticky. Repeat until the doughis used up. Top each biscuit with the remaining cheese.

Bake for 9 to 10 minutes or until the biscuits are cooked through and slightlybrowned on the bottom. Serve and enjoy!


Shredded Creamy Brussels Sprouts Salad15 minutes


Apple Cider Vinegar

Dijon Mustard

Plain Greek Yogurt

Maple Syrup

Sea Salt & Black Pepper

Brussels Sprouts (trimmed andvery thinly sliced)

Parsley (chopped and packed)

Apple (cored and thinly sliced)

Pumpkin Seeds (toasted)

Use plain coconut yogurt instead of Greek yogurt.

Store in an airtight container in the fridge for up to 3 days.

Add sliced chicken breast, bacon or toasted chickpeas.

In a bowl, combine the extra virgin olive oil, apple cider vinegar, mustard,yogurt, maple syrup, sea salt and pepper. Mix well and set aside.

Add the thinly sliced brussels sprouts to a bowl and pour the dressing over top.Add the parsley, apple and pumpkin seeds then toss well to coat. Enjoy!


Mushroom & Carrot Stuffing30 minutes

Gluten-Free Bread (small,cubed, or torn)

Avocado Oil

Carrot (medium, finely diced)

Celery (thinly sliced)

Cremini Mushrooms (chopped)

Thyme (fresh, chopped)


Vegetable Broth


One serving equals approximately 1 1/2 cups.

Add garlic and onions.

Preheat the oven to 225ºF (105ºC). Spread the bread evenly across a bakingtray. Toast for 30 minutes or until crispy.

Meanwhile, heat the oil in a pan over medium-high heat. Cook the carrot andcelery for five minutes. Add the mushrooms, thyme, salt, and black pepper.Cook for five to ten more minutes, or until veggies are tender.

Add the vegetable broth and simmer for five minutes. Transfer to the bakingtray and pour over the toasted bread until absorbed. Enjoy!


Scalloped Sweet Potatoes1 hour

Sweet Potato

Yellow Onion (thinly sliced)

Coconut Oil

Almond Flour

Canned Coconut Milk

Garlic Powder

Thyme (stems removed)

Sea Salt

Pureed Pumpkin


One serving is approximately 3/4 cup.

Add pureed chickpeas to the sauce, or top with diced chicken.

Add chilli flakes or cayenne pepper.

Peel and slice sweet potatoes to approximately 1/8-inch thick or use amandoline. Thinly slice the onions and set aside.

Grease baking dish with a bit of coconut oil. (Note: We use a 9x9 baking dishfor 6 servings.)

Create overlapping layers of the sweet potato slices in the dish and sprinkle theonions between each layer. Continue until all sweet potato and onion is usedup.

Preheat oven to 400ºF (204ºC).

In a saucepan, heat coconut oil on medium heat. When melted, add almondflour and whisk for 1 to 2 min.

Add coconut milk, pumpkin, garlic powder, thyme and salt. Whisk untilcombined and warm, about 5 minutes.

Pour the sauce over the sweet potatoes. Top with any leftover sprigs of thyme ora dash of dried thyme.

Bake in the oven for 40 to 45 minutes, uncovered, until sweet potatoes arecooked through. Enjoy!


Add layers of spinach and mushrooms.


Roasted Cranberry & Sweet Potato Quinoa Salad45 minutes

Sweet Potato (medium, peeled andcubed)

Avocado Oil (divided)

Sea Salt

Frozen Cranberries (or fresh)

Quinoa (dry, uncooked)

Water

Apple Cider Vinegar

Dijon Mustard

Maple Syrup

Pumpkin Seeds

Use carrots or butternut squash instead.

Refrigerate in an airtight container up to five days.

Use rice or cauliflower rice instead.

Add spinach or arugula.

Preheat oven to 400ºF (204ºC).

In a glass or foil-lined baking dish, toss the sweet potato with 1/3 of theavocado oil, and salt. Roast for 30 minutes, adding the cranberries midway.

Combine the quinoa and water in a saucepan over high heat. Once boiling,reduce to a simmer and cover with a lid. Let simmer for 13 to 15 minutes oruntil water is absorbed. Remove lid, turn off the heat and fluff with a fork.

In a large mixing bowl, whisk together the remaining avocado oil, apple cidervinegar, mustard and maple syrup. Add the roasted sweet potato, cranberries,quinoa and pumpkin seeds. Gently toss until well combined. Enjoy!


Roasted Pumpkin Wedges40 minutes

Pie Pumpkin (seeds and stringsscooped out, cut into 1/2-inch wedges)


Cinnamon

Vanilla Extract

Sea Salt

Maple Syrup


Use pumpkin pie spice, black pepper or a pinch of cayenne.

A pumpkin that weighs 2.25 lbs (1.02 kg) will yield approximately 3 cups.When cutting, keep the wedges as uniform as possible for even cooking.

Use squash instead.

Use another liquid sweetener instead.

Preheat the oven to 400ºF (204ºC) and line a large baking sheet with parchmentpaper.

Add the pumpkin wedges to a large mixing bowl and toss with the oil,cinnamon, vanilla and sea salt until well coated.

Transfer the seasoned pumpkin wedges to the prepared baking sheet andarrange them into a single layer.

Bake for about 25 minutes or until the pumpkin is very tender. Remove thepumpkin from the oven and brush each piece with the maple syrup. Return it tothe oven and continue baking for about 5 minutes more or until the maplesyrup is just starting to brown and bubble. Season with additional salt ifneeded. Enjoy!


Acorn Squash & Sausage Hash30 minutes

Pork Sausage (casings removed)


Acorn Squash (peeled, chopped intocubes)

Yellow Onion (chopped)

Mushrooms (sliced)

Kale Leaves (chopped)

Nutritional Yeast

Sea Salt

Apple (cored, cubed)


One serving is approximately 1 cup of the hash mixture.

Stir in cooked quinoa or rice.

Use black beans or lentils instead of sausage.

Cook the acorn squash in advance to save time.

In a skillet over medium heat, cook the sausage. Break it up with the back of aspoon as it browns. Once it is cooked, drain the fat and set the sausage aside ona plate.

In the same skillet over medium-high heat, warm the olive oil. Add the squash,onions and mushrooms and cook for 10 minutes or until the squash is soft.Lower the heat to medium and add in the kale. Cook for about 2 minutes oruntil the kale is soft.

Add the sausage back in along with the nutritional yeast and sea salt. Stir untileverything is combined and warmed through.

Remove from heat and stir in the chopped apples. Divide between plates andenjoy!


Turkey Rolls with Cranberry Sauce1 hour 10 minutes


Baby Spinach

Turkey Breast

Goat Cheese (crumbled)


Vegetable Broth

Frozen Cranberries (diced)

Navel Orange (juiced)

Raw Honey

Twine


Heat olive oil in a skillet over medium heat. Add baby spinach and saute untilwilted. Once wilted, remove from heat.

Use a meat mallet to pound the turkey breasts into a thin layer. This will make iteasier to roll.

Place a large piece of parchment paper across your counter. Cut 8 long stringsof twine and lay them in pairs across the parchment paper, about 1 inch apart.Place each turkey breast across two pieces of twine. Season the turkey with seasalt and black pepper.

Spread your goat cheese across each turkey breast leaving a 1/2 inch border allthe way around. Add the wilted spinach. Roll up each turkey breast and tie thetwine around it into a tight knot. Trim the excess twine and discard. Season withsalt and pepper.

Add the broth to a baking dish to cover the bottom. Set the rolled turkeybreasts inside. Cook in the oven for 35 to 45 minutes or until cooked through.

Meanwhile, start the cranberry sauce. Combine cranberries, orange juice andhoney in a sauce pan. Place over medium heat and stir occasionally for about15 minutes or the sauce thickens. Reduce heat to low and cover until ready toserve. Add a few splashes of water if the sauce becomes too thick.

Remove the turkey and let it rest for 10 minutes. Remove the twine. Slice into 2inch thick medallions. Drizzle with cranberry sauce. Enjoy!


Roll the turkey with your favorite stuffing instead of spinach and goatcheese.

Reduce prep time by skipping the roll up, baking turkey breast on theirown and serving the spinach and goat cheese on the side.


Walnut Crusted Salmon with Asparagus20 minutes

Walnuts (very finely chopped)

Green Onion (very finelychopped)

Sea Salt

Italian Seasoning

Lemon Juice

Extra Virgin Olive Oil (divided)

Salmon Fillet

Asparagus (trimmed)


Season the salmon with salt, pepper and garlic powder to taste beforespooning the walnut mixture on top.

Use yellow or red onion instead.

Wild salmon was used to create this recipe. For thicker fillets of salmon adjustcooking time to ensure salmon is cooked through and flakes easily.

Choose asparagus that are roughly the same size. Adjust cooking time forthicker asparagus spears.


Combine the walnuts, green onion, salt and Italian seasoning. Add the lemonjuice and 1/3 of the oil and stir to mix.

Rub another 1/3 of the oil over all sides of the salmon fillets and place thesalmon on the prepared baking sheet, skin side down. Spoon the walnutmixture on the top side of the fillets and gently press it down with the back ofthe spoon so the walnut mixture stays in place.

Toss the asparagus in the remaining oil and season with sea salt to taste. Placethe seasoned asparagus in an even layer on the baking sheet with the salmon

Bake for 12 to 15 minutes or until the salmon is cooked through and flakeseasily and asparagus is tender. Divide between plates and enjoy!


Za'atar Flattened Chicken with Green Tahini Sauce45 minutes

Whole Roasting Chicken

Garlic (cloves, sliced in halves)

Red Onion (sliced into wedges)


Za'atar Spice

Sea Salt (divided)

Parsley (roughly chopped)

Tahini

Lemon (juiced)

Water

Whole Wheat Flatbread

Use chicken leg quarters or breasts instead.

Use apple cider vinegar instead.

Refrigerate in an airtight container up to 3 days.

Preheat oven to 425ºF (218ºC). Line a baking sheet with parchment paper.

Place the chicken breast-side down with the legs pointing towards you. Cut outthe backbone using a knife or kitchen shears.

Transfer chicken to the baking sheet breast-side up and press down to flattenthe chicken. Arrange the halved garlic cloves and onion wedges around thechicken.

Coat the chicken with the olive oil and sprinkle with za'atar and half of the salt.Roast for 40 minutes or until golden and cooked through.

While the chicken cooks, add parsley, tahini, lemon juice, water and remainingsalt to a food processor and blend until creamy.

Serve roasted chicken with flatbread and drizzle with desired amount ofdressing. Enjoy!


Pan Seared Chicken with Garlicky Cranberry Sauce35 minutes

Chicken Thighs (bone-in, skinon)

Sea Salt


Frozen Cranberries

Chicken Broth (divided)

Garlic (clove, minced)

Dried Thyme

Coconut Aminos


For a sweeter sauce, add a drizzle of maple syrup. For a tart sauce, add 1 to2 tablespoons of frozen cranberries in with the garlic.

Top with fresh thyme or parsley.

Use fresh cranberries instead.

Serve with roasted veggies and quinoa or rice.

Preheat the oven to 375ºF (190ºC). Season both sides of the chicken thighs withthe salt.

In a large cast-iron skillet, or another oven-safe pan, heat the oil over medium-high heat. Brown the seasoned chicken thighs starting with skin-side down for5 to 7 minutes then flip and brown the other side for another 2 to 3 minutes.

Add the frozen cranberries and half of the broth to the pan. Transfer to the ovenand bake for 12 to 15 minutes or until the chicken is cooked through. Removethe chicken, place it on a plate and keep warm.

Place the pan with the cranberries over medium heat and add the garlic, thyme,coconut aminos and the remaining stock and stir to combine. Bring the sauceto a gentle boil and let it simmer until the sauce has thickened, about 8 minutes.Season with additional salt if needed.

To serve, divide the cranberry sauce and chicken between plates. Enjoy!


Crispy Pork Tenderloin30 minutes

Dijon Mustard

Pork Tenderloin (fat trimmed,patted dry)

Brown Rice Flour

Sea Salt

Ground Sage



Use all-purpose flour, white rice flour, whole wheat flour,breadcrumbs or crushed crackers.

Use coconut oil, sunflower seed oil, avocado oil or grapeseedoil instead.

Add your choice of spices to the flour mixture.

Top with cherry tomatoes, olives, feta, red onion and/or yourfavorite salad dressing.


Spread the mustard over the pork tenderloin until evenly coated.

In a shallow bowl, combine the flour, salt and sage. Press the pork tenderloininto the flour mixture until completely covered.

Heat the oil in a large skillet over medium-high heat. Sear the pork tenderloinfor about 2 to 3 minutes per side, or until golden brown.

Transfer the skillet to the oven and continue baking for 15 to 20 minutes.

Remove from the oven, cover with foil and let it sit for 5 to 10 minutes beforeserving. Slice and enjoy!


Honey Mustard Chicken & Brussels Sprouts50 minutes

Chicken Thighs with Skin


Extra Virgin Olive Oil (divided)

Dijon Mustard

Honey

Lemon Juice

Brussels Sprouts (trimmed andhalved)

Red Onion (large, cut intowedges)


One serving is about two chicken thighs and one cup of Brussels sproutsand onion.

Preheat the oven to 425ºF (220ºC). Season the chicken thighs with salt andpepper.

In a large bowl, whisk together 3/4 of the oil, mustard, honey, and lemon juice.Use tongs to dip the chicken in the mixture, coating all sides. Place on a bakingsheet and bake for 30 minutes.

Meanwhile, in a medium sized bowl, toss the Brussels sprouts and onion withthe remaining oil and season with salt and pepper.

Remove the baking sheet and scatter the Brussels sprouts and onion aroundthe chicken. Place back in the oven for 15 minutes, until the sprouts are charredand the chicken is cooked through. Divide onto plates and enjoy!


Citrus Herb Roasted Turkey Breast1 hour 5 minutes

Navel Orange (cut into quarters)

Yellow Onion (cut into quarters)

Turkey Breast, Skin on (bone-in)

Sea Salt


Thyme (finely chopped)

Fresh Sage (finely chopped)

Rosemary (finely chopped)

Water


Spoon pan juices over top of the sliced meat upon serving.

Serve with roasted veggies or mashed potatoes. Use cooked turkey insandwiches, soups or on top of salads.

Use chicken broth instead.

Preheat your oven to 425ºF (218ºC). Arrange the orange and onion quarters ina large baking dish or a roasting pan.

Season the turkey breast on all sides with the salt. Place the seasoned turkeybreast on top of the orange and onion in the pan.

In a small mixing bowl combine the oil with the thyme, sage and rosemary.Spoon the oil mixture evenly over top of the turkey breast.

Add water to the bottom of the pan and bake the turkey breast for 20 minutes.Reduce the heat to 350ºF (176ºC) and continue cooking for 30 to 40 minutes oruntil the turkey is cooked to an internal temperature of 165ºF (74ºC). The skinshould be brown and crispy. Be sure to add more water to the pan if itevaporates too quickly or if the pan juices start to burn.

Let the turkey rest for at least 10 minutes before slicing. Enjoy.


Chewy Gingerbread Cookies20 minutes

Almond Flour

Coconut Flour

Baking Powder

Ground Ginger

Cinnamon


Egg (room temp)

Vanilla Extract

Fancy Molasses

Maple Syrup

Refrigerate in an airtight container for up to seven days. Freeze for up to sixmonths.

One serving is equal to one cookie.

This recipe was developed and tested using Bob's Red Mill CoconutFlour. If using another type of coconut flour, note that results may vary.


In a mixing bowl, combine the almond flour, coconut flour, baking powder,ginger and cinnamon. Mix well using a fork to break up any clumps. Add in thecoconut oil, egg, vanilla, molasses and maple syrup. Mix again.

Roll the dough into even balls and place on the baking sheet. Gently flattenwith the palm of your hand. Bake in the oven for 12 to 15 minutes. Removefrom oven and let cool completely. Enjoy!


No Bake Chocolate Cookies2 hours 10 minutes

All Natural Peanut Butter

Maple Syrup

Cocoa Powder

Oats

Sea Salt

Vanilla Extract

Coconut Oil

Store cookies in a freezer-safe container or plastic bag and remove them asyou want to eat them. Allow them to sit at room temperature for about 5 minutes tosoften.

One serving is one cookie.

Use sunflower seed butter instead of peanut butter.

Top with flaky salt before freezing.

Use slightly damp hands when forming into balls and flattening if the dough istoo sticky.

In a small saucepan over low heat add the peanut butter, maple syrup andcocoa powder. Stir to combine until just heated through and somewhat driedout in texture. Allow it to cool slightly.

Pour the peanut butter mixture into a bowl and add the oats, sea salt, vanillaextract and oil. Mix well with a spoon or your hands.

Line a baking sheet with parchment paper. Form the cookie dough into golf ballsized balls and then flatten with your hands. Place on the baking sheet andrepeat until all of the dough is used.

Place them into the freezer to set, about 2 hours. Remove and place them in afreezer-safe bag or container. Keep them stored in the freezer until ready to eat.Enjoy!


Chocolate Chip Pumpkin Oat Muffins25 minutes

Oats (rolled)

Pureed Pumpkin

Maple Syrup

Cinnamon

Dark Chocolate Chips

Refrigerate in an airtight container for up to five days. Freeze for up to threemonths.

One serving equals one muffin.

Add nutmeg, crushed nuts or dried fruit into the batter before baking.

Nut butter, whipped coconut cream, vegan or nut-based creamcheese, or a dab of coconut oil.


In a large bowl, combine the oats, pureed pumpkin, maple syrup and cinnamon.Gently fold in the chocolate chips until well combined.

Scoop the mixture into a muffin tray. Bake for 20 minutes or until cookedthrough.

Let cool before serving and enjoy!


Spiced Apple Walnut Cake40 minutes

All Purpose Gluten-Free Flour

Baking Powder

Cinnamon

Nutmeg

Ground Allspice

Unsweetened Applesauce

Maple Syrup


Walnuts (chopped)

Raisins

Arrowroot Powder (optional) Refrigerate in an airtight container for up to five days. Freeze for up to threemonths.

A 9-inch cake pan was used to make 8 servings.

Omit the walnuts.

Add a pinch of salt and ground cloves.

Top with whipped coconut cream, cream cheese, or coconut icecream.

This recipe was developed and tested using Bob's RedMill All Purpose Gluten-Free Flour. If using another type of flour, note that results mayvary.

Preheat the oven to 350ºF (175ºC) and line a cake pan with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon,nutmeg, and allspice. Then add the applesauce, maple syrup, and coconut oil.

Fold in the walnuts and raisins. Transfer the batter to the cake pan and bake for30 to 40 minutes or until a toothpick comes out clean. Dust with arrowrootpowder (optional) and enjoy!


No Bake Maple Pecan Bars2 hours 10 minutes

Oats

Almonds

Maple Syrup

Cinnamon

Coconut Oil

Sea Salt (divided)

Pitted Dates

Water

Vanilla Extract

Cashew Butter

Pecans (roughly chopped)

Store leftover slices in the fridge for up to one week, or freeze for longer.

One serving is one square.

This recipe was tested in an 8 by 8-inch baking dish.

Use gluten-free oats.

Use almond butter instead.

Line a baking pan with parchment paper.

In a food processor, combine the oats, almonds, maple syrup, cinnamon, oil,and half the salt. Pulse until a fine crust has formed and can be pressedbetween your fingers.

Pour the crust into the prepared baking pan and press down to hold the crusttogether. Place in the freezer while you make the topping.

Wipe out the food processor bowl with a paper towel. Combine the dates,water, vanilla, cashew butter, and remaining salt. Pulse on high until asomewhat smooth consistency is reached. Add a splash of more water ifneeded to combine.

Remove the crust from the freezer. Using a butter knife spread the date mixtureon top of the crust until smooth. Add the pecans on top, pressing down slightlyso they stick to the filling. Transfer to the freezer to set for about two hours.

Remove the pecan bars from the freezer and take them out of the pan bypulling out the parchment paper. Use a sharp knife to slice into squares. Enjoy!


Chocolate Crunch Bars2 hours

Almond Butter


Cocoa Powder

Hemp Seeds

Ground Flax Seed

Maple Syrup

Rice Puffs Cereal

One serving is equal to one bar.

Use peanut butter, hazelnut butter or cashew butter instead.

After slicing, transfer to a freezer-safe bag and keep in the freezer until ready toeat.

Stir together all ingredients except the cereal in a mixing bowl. Oncecombined, gently fold in the cereal until well coated.

Transfer to a loaf pan or square pan lined with parchment paper and pack itdown. Freeze for at least two hours.

Slice into bars and enjoy!


Cranberry Apple Oat Crisp50 minutes

Coconut Oil

Apple (large, cored, chopped)

Frozen Cranberries

Maple Syrup

All Purpose Gluten-Free Flour(divided)

Oats

Coconut Sugar

Refrigerate in an airtight container for up to five days. Freeze for up to threemonths.

One serving equals approximately 3/4 cup. An 11 x 7-inch baking dish wasused for 8 servings

Add cinnamon and/or nutmeg. Use butter instead of coconut oil. Addchopped nuts to the oat mixture.

Top with whipped coconut cream, ice cream or yogurt.

This recipe was developed and tested using Bob's RedMill All Purpose Gluten-Free Flour. If using another type of flour, note that results mayvary.

Preheat the oven to 350°F (175°F). Use a little bit of coconut oil to grease thebaking dish.

Add the apples, cranberries, maple syrup and 1/3 of the flour to the bakingdish. Gently toss until well combined.

In a bowl, stir together the remaining flour, oats and coconut sugar. Add theremaining coconut oil and use your hands to combine until the mixture iscrumbly.

Sprinkle the oat mixture evenly over the fruits and press gently. Bake for 40 to50 minutes, or until golden brown and the fruits have softened. Let cool andenjoy!


Dark Chocolate Granola Bites20 minutes

Maple Syrup

Sunflower Seed Butter (melted)

Oats (rolled)

Unsweetened Coconut Flakes

Dark Chocolate (chopped,or Dark Chocolate Chips)

Raisins

Cinnamon

Whole Flax Seeds

Chia Seeds

Freeze in an airtight container or bag for up to three months.

One serving is two mini muffin-sized granola bites.

Use almond butter, tahini or peanut butter.

Use raw honey instead.

Roll into balls or press firmly into a parchment-lined baking tray. Freeze forat least one hour before enjoying it. Cut into slices if using a tray.

Use a regular muffin tray or a baking pan and adjust cooking time asneeded.

Preheat the oven to 350°F (176°C).

In a large mixing bowl, combine the maple syrup and sunflower seed butter.Fold in the remaining ingredients with a spatula until thoroughly combined.

Add the granola mixture to each mold of a silicone or parchment-lined minimuffin tray. Use your fingers or the back of a spoon to pack the mixture downfirmly.

Bake for 10 to 15 minutes or until golden brown. Let cool before removing thegranola bites from the muffin tray. Enjoy!


Chocolate Coconut Peanut Butter Bites1 hour

Unsweetened ShreddedCoconut

Coconut Oil

Maple Syrup

Cocoa Powder


Keep refrigerated for up to a week or freeze for up to three months. Bites willstart to melt at room temperature.

Line a plate or a small baking sheet with parchment paper. Set aside.

Heat a skillet or frying pan over medium heat. Add the coconut to the warmpan and toast it for 5 to 8 minutes, stirring often, until golden brown. Transferthe toasted coconut to a small bowl or plate to cool.

Set up a double boiler: Fill a medium pot with an inch of water and place asmaller pot or heat-safe bowl on top ensuring the water is not touching thebottom of the smaller pot or bowl. The smaller pot or bowl should rest tightlyon top of the pot and any water or steam should not be able to escape. Bringwater to a boil then reduce to lowest heat.

Add the coconut oil and maple syrup to the smaller pot and allow the coconutoil to melt. Add the cocoa powder and stir well until thickened and smooth.Remove from heat.

Add in the peanut butter and stir until well combined and a soft dough forms.(Note: If the dough is too soft to roll into balls, chill in the fridge or freezer for10 to 15 minutes.)

Roll the dough into one-inch balls then gently press or roll each ball in thetoasted coconut to evenly coat on all sides and place on the prepared bakingsheet or plate.

Freeze for about 30 minutes or until solid then transfer to an airtight containerin the refrigerator. Enjoy!


One serving is one ball.

Add vanilla extract or sea salt.

Use sunflower seed butter or other nut butter instead.

Use another liquid sweetener, like honey, instead.

This recipe was created and tested using chilled and firm peanut butter.


Peanut Butter Crunch Balls1 hour 15 minutes


Maple Syrup

Sea Salt

Oat Flour

Rice Puffs Cereal

Dark Chocolate

Coconut Oil

By default, this recipe creates 20 balls, and for nutrition calculations, weconsider one ball to be one serving.

Use raw honey instead.

Use almond butter instead.

In a mixing bowl, mix together the peanut butter, maple syrup and sea salt. Addin the oat flour and mix well until a soft dough forms. Gently fold in the ricepuffs cereal until evenly distributed.

Line a baking sheet with parchment paper. Use a tablespoon to drop small ballsonto the baking sheet then use your hands to roll them into a ball and smooththem out. Store in the freezer for 30 minutes.

Set up a double boiler: Fill a medium pot with an inch of water and place asmaller pot or heat-safe bowl on top ensuring the water is not touching thebottom of the smaller pot or bowl. The smaller pot or bowl should rest tightlyon top of the pot and any water or steam should not be able to escape.

Bring water to a boil then reduce to lowest heat. Add the dark chocolate andcoconut oil to the smaller pot and stir continuously until melted. Remove fromstovetop.

Remove the baking sheet peanut butter balls from the freezer. Using a spoonfulof melted chocolate at a time slowly drizzle the chocolate over top of each ball,or alternatively, dip each one into the melted chocolate mixture and place themback on the parchment paper.

Let peanut butter balls set in the freezer for 30 minutes to harden. Remove fromfreezer and enjoy right away, or store in the fridge or freezer to eat later.


Pumpkin Pie Tarts with Coconut Whipped Cream1 hour 30 minutes

Almonds

Cashews

Egg

Coconut Oil (melted anddivided)

Maple Syrup (divided)

Vanilla Extract

Cinnamon

Sea Salt

Pureed Pumpkin


Arrowroot Powder

Pumpkin Pie Spice

Canned Coconut Milk (fullfat, refrigerated overnight)

Pulse the almonds and cashews in a food processor. Add egg, 3/4 of thecoconut oil, 1/5 of the maple syrup, vanilla extract, cinnamon and 1/2 the seasalt until a crumbly dough forms.

Preheat oven to 350ºF (177ºC) and line a muffin tray with parchment cups.

Lay a piece of parchment paper on the counter. Place your dough onto theparchment and pat into a ball.

Place another sheet of parchment on top of the dough (this prevents the doughfrom sticking to the rolling pin). Gently roll the dough to 2 to 3 mm thicknessand cut using a (3.5-inch) cookie cutter. Repeat until all the dough is used up.

Gently press each cut-out into a parchment cup to form the crust. Set aside.

Make your pumpkin filling by combining pureed pumpkin, the remaining 4/5of maple syrup, almond milk, the remaining 1/4 of melted coconut oil,arrowroot powder, pumpkin pie spice and the remaining 1/2 of the sea salt.Spoon pumpkin filling into each tart.

Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm orrefrigerate at least 6 hours or overnight for a firmer filling.

In the meantime, make the coconut whipped cream. Scrape the coconut creamfrom the top of the can into a large mixing bowl. The cream should haveseparated from the coconut juice after being refrigerated.

Whip the coconut cream with a hand mixer until fluffy, about 5 to 10 minutes.Place in fridge until ready to use. (Note: it will not be as stiff as dairy whippedcream.)


Use tapioca flour instead.

Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4tsp ground ginger and 1 tbsp ground allspice. Store in an air-tight container.

Press dough evenly into a parchment-lined rectangular bakingdish. Spread pumpkin filling evenly across the crust. Bake for 45 min. Let cool and/orrefrigerate 6+ hours. Slice into squares and top with coconut whipped cream whenready to serve.

When ready to serve, add a dollop of coconut whipped cream to each pumpkinpie tart. Enjoy!


Pistachio Pomegranate Bark30 minutes

Dark Chocolate (at least 70%cacao)

Pomegranate Seeds

Pistachios (shelled andchopped)

Unsweetened Coconut Flakes

Store in an airtight container in the fridge or freezer and use wax paper toseparate the layers.

Line a large baking sheet with parchment paper. Prepare the pomegranateseeds, pistachios and coconut flakes in bowls.

Fill one large pot with water and place a smaller pot inside. Bring to a boil thenreduce to lowest heat. Ensure no water is able to escape into the smaller pot!Break the dark chocolate into pieces and add it to the smaller pot. Stircontinuously just until melted. Remove from stove top immediately oncemelted. Do not overheat as this will cause the chocolate to get lumpy.

Pour the melted chocolate onto the baking sheet. Use a spatula to smooth thechocolate into an even layer, about 1/4 inch thick. Quickly sprinkle thepomegranate seeds evenly over top, followed by the pistachios and finally thecoconut. Transfer to the fridge or freezer and let chill for 20 to 30 minutes, oruntil firm.

Once the chocolate is firm, break or cut it into pieces. Enjoy!


Healthy Eating Holiday Recipe Roundup - Love Livin' Low ...

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Transcript of Healthy Eating Holiday Recipe Roundup - Love Livin' Low ...