It's that time of year again that most love and most dread.. Dread because it's when on average people can gain up to 20lbs during Thanksgiving and Christmas. Why have all of your hard work this past year on getting healthy go down the drain? Of course I love the holiday's; the food, the fun, the social gatherings... But I am not willing to give up the food or my hard work. How about some alternatives to those favorite family meals? Here's what my menu will look like :)
Mid-morning snack attack :) Apples, cinnamon, pumpkin spice & stevia
Warm them up in the oven for 10 minutes at 350
Pecan Maple Sweet Potato Casserole
Sweet Potatoes are another Thanksgiving tradition that can seem impossible to make healthy. Almost every recipe out there calls for cups of sugar and globs of butter... not to mention all those marshmallows on top!
Sweet potatoes are so good for you though it seems like a shame to write off this entire dish... why not switch a few things around and make this years sweet potato casserole something that feels as good for you as it tastes :)
6 large Sweet Potatoes, peeled and cubed
1 Tbs. Cinnamon
1 tsp. Nutmeg
1 Tbs. Maple Syrup
1 Tbs. Olive Oil
1/2 Cup Almond Milk
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1 Cup Pecans, (crushed or whole)
2 Tbs. real Honey
1 Tbs. Cinnamon
Bring a large pot of water to a boil and add in cubed sweet potatoes. Lower heat and simmer for about 15 minutes until potatoes have softened. Drain the sweet potatoes and place back in the pot. Add in the almond milk, maple syrup, oil and spices and mash or whip with a mixer until a smooth even consistency has been reached. Season with fresh ground black pepper and a pinch of sea salt to taste.
In a bowl mix together Pecans, honey and cinnamon until the pecans are completely covered. If you want a more crumbly topping you may crush the Pecans using a food processor before mixing in the honey and cinnamon.
Coat a Baking Dish with fat-free cooking spray. Evenly spread the mashed sweet potatoes in the dish. Top with Honey Pecan blend. Place in oven preheated to 350 degrees for 25 minutes.
Ingredients:
5 sweet potatoes or yams (about 3 pounds)
Nonstick cooking spray
1/4 cup honey
1 tablespoon cornstarch
1 teaspoon cinnamon
2 tablespoon Smart Balance or other light tubbed butter spread
2/3 cup apricot nectar
1/2 cup finely chopped pecans or walnuts, optional
Directions:
1. Preheat the oven to 350 degrees and mist a 9 x 13-inch baking dish with nonstick cooking spray. Put potatoes in a pot with enough water to cover them by 1 to 2 inches. Bring to a boil and cook for 20 to 25 minutes, until tender. When cool enough to handle, peel and cut into 1/2-inch slices and add to the baking dish.2. Combine remaining ingredients except nuts in a saucepan over high heat and bring to a boil. Boil for 1 minute, stirring. (Mixture will thicken.) Pour over sweet potatoes and top with nuts, if desired. Bake for 30 minutes.
Ingredients:
Nonstick cooking spray
3 slices center-cut bacon or turkey bacon
1 1/2 cups chopped sweet onion
1 tablespoon light whipped butter or light buttery spread (such as Brummel & Brown)
1/8tsp cayenne pepper
3/4 teaspoon salt
8 cups cubed butternut squash
1 teaspoon chopped garlic
1/4 teaspoon black pepper
3 wedges The Laughing Cow Light Creamy Swiss
Directions:
1. Preheat the oven to 375 degrees and mist an 8 x 8-inch baking pan with nonstick cooking spray.2. Cook bacon according to package directions until crispy, chop or crumble, and set aside. Mist a large skillet with nonstick cooking spray and place over medium-high heat. Add onion, butter, cayenne pepper, and 1/4 teaspoon salt and cook, stirring, for 3 to 5 minutes, until slightly softened. Reduce heat to medium-low and continue stirring for 20 to 25 minutes, until browned and caramelized. Remove from heat.
3. Meanwhile, bring a large pot of water to a boil. Add squash and cook 10 to 15 minutes, until very tender. Drain and mash in a large bowl. Add garlic, pepper, remaining salt, and cheese, breaking it into pieces and mixing well. Spread mixture evenly in the baking pan and top with caramelized onion and bacon. Bake until dish is hot throughout, about 15 minutes.
Ingredients:
2 tablespoons olive oil
1/2 tsp white truffle oil
2 leeks, diced
8 stalks celery, finely chopped
1 celery root, peeled and diced
3 apples, cored and diced
1 cup chopped pecans
1 tablespoon poultry seasoning
Salt, to taste
Pepper, to taste
1/4 cup sherry or port, divided
4 cups crumbled gluten-free cornbread
1 large egg, beaten (can omit for vegans)
Directions:
1. Heat olive and truffle oil in a pan over medium-high heat. Add leeks and sauté for 3 minutes, stirring, until slightly golden. Add celery, celery root, and apple one at a time, cooking for 3 minutes after each addition. Add pecans, seasoning, salt, and pepper and sauté for 2 minutes to infuse the flavors. Pour in 2 tablespoons of sherry and cook another minute. Set mixture aside to cool for 10 minutes.
2. Preheat the oven to 350 degrees. Place cornbread in a large bowl and mix in veggies, egg, and remaining sherry. Transfer mixture to a glass baking dish, cover, and bake for 45 minutes. Uncover and brown for 10 more minutes.
1. Heat olive and truffle oil in a pan over medium-high heat. Add leeks and sauté for 3 minutes, stirring, until slightly golden. Add celery, celery root, and apple one at a time, cooking for 3 minutes after each addition. Add pecans, seasoning, salt, and pepper and sauté for 2 minutes to infuse the flavors. Pour in 2 tablespoons of sherry and cook another minute. Set mixture aside to cool for 10 minutes.
2. Preheat the oven to 350 degrees. Place cornbread in a large bowl and mix in veggies, egg, and remaining sherry. Transfer mixture to a glass baking dish, cover, and bake for 45 minutes. Uncover and brown for 10 more minutes.
Ingredients:
1 cup water
1 cup 2% milk
1 1/2 tablespoon brown sugar
1 package dry yeast (about 2 1/4 teaspoon)
1/2 cup ground flaxseed, plus 2 tablespoons
2 cups whole-wheat flour
2 cups all-purpose flour, divided
2 teaspoons salt
Vegetable oil cooking spray
1 tablespoon water
1 large egg white
Directions:
1. In a large bowl, combine water and milk and microwave for 1 1/2 minutes, until slightly warm. Add sugar and yeast to dissolve and let stand 5 minutes. In a separate bowl, mix 1/2 cup ground flaxseed, whole-wheat flour, 1 3/4 cup all-purpose flour, and salt together. Slowly stir dry ingredients into milk mixture to form a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding enough remaining all-purpose flour to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, then turn so all sides are coated with spray. Cover and let rise in a warm place that’s free of drafts for an hour or until dough is doubled in size. (To check, press two fingers into dough. If the indentation remains, dough has risen enough). Punch dough down, cover, and let rest 5 minutes.
3. Divide dough into 20 equal portions. Keeping them covered to prevent dough from drying, shape each into a ball. Place balls 2 inches apart on a large baking sheet lined with parchment paper or coated with nonstick cooking spray. Cover and let dough rise 45 minutes or until doubled in size.
4. Preheat the oven to 425 degrees. Uncover rolls and cut a 1/4-inch deep “X” on the top of each roll using kitchen scissors. Combine water and egg white and brush over rolls. Sprinkle remaining flaxseed over top of rolls, if desired. Bake for 15 minutes or until rolls are browned on bottom and sound hollow when tapped. Remove from pan and cool on a wire rack.
1. In a large bowl, combine water and milk and microwave for 1 1/2 minutes, until slightly warm. Add sugar and yeast to dissolve and let stand 5 minutes. In a separate bowl, mix 1/2 cup ground flaxseed, whole-wheat flour, 1 3/4 cup all-purpose flour, and salt together. Slowly stir dry ingredients into milk mixture to form a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes, adding enough remaining all-purpose flour to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, then turn so all sides are coated with spray. Cover and let rise in a warm place that’s free of drafts for an hour or until dough is doubled in size. (To check, press two fingers into dough. If the indentation remains, dough has risen enough). Punch dough down, cover, and let rest 5 minutes.
3. Divide dough into 20 equal portions. Keeping them covered to prevent dough from drying, shape each into a ball. Place balls 2 inches apart on a large baking sheet lined with parchment paper or coated with nonstick cooking spray. Cover and let dough rise 45 minutes or until doubled in size.
4. Preheat the oven to 425 degrees. Uncover rolls and cut a 1/4-inch deep “X” on the top of each roll using kitchen scissors. Combine water and egg white and brush over rolls. Sprinkle remaining flaxseed over top of rolls, if desired. Bake for 15 minutes or until rolls are browned on bottom and sound hollow when tapped. Remove from pan and cool on a wire rack.
Ingredients:
1 1/2 cup fresh cranberries
3 tablespoon honey
1/2 cup water
2 sprigs fresh rosemary
1 to 2 tablespoons coconut oil
1/4 tsp course sea salt
Directions:
Mix all ingredients together in a saucepan over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, until cranberries start to pop open and become saucy.
Mix all ingredients together in a saucepan over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, until cranberries start to pop open and become saucy.
Ingredients:
3 1/2 cups low-sodium vegetable broth, divided
1 cup chopped white onion
4 cloves garlic, finely chopped
8 ounces wild mushrooms, trimmed and chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1/4 cup merlot or other spicy red wine
2 tablespoons reduced-sodium tamari
3 tablespoons nutritional yeast
2 tablespoons whole-wheat or spelt flour
1/4 tsp ground black pepper
Directions:
1. In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes, until onion is translucent. Stir in mushrooms, rosemary, and thyme and cook another 2 minutes, until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining broth and bring to a simmer.
2. Meanwhile, in a small bowl, whisk together tamari, yeast, and flour to form a thick paste. Add mixture to skillet a teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and cook 1 minute, stirring constantly. Season with pepper and serve.
1. In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes, until onion is translucent. Stir in mushrooms, rosemary, and thyme and cook another 2 minutes, until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining broth and bring to a simmer.
2. Meanwhile, in a small bowl, whisk together tamari, yeast, and flour to form a thick paste. Add mixture to skillet a teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and cook 1 minute, stirring constantly. Season with pepper and serve.
Ingredients:
Crust:
2 cups walnuts or pecans
1/4 cup agave nectar
1/2 cup dried coconut
1/4 tsp sea salt
Filling:
2 cups cashews, soaked for 4 hours
1 can pureed pumpkin or 1 1/2 cups raw pureed pumpkin
6 tablespoons coconut oil, melted
3 tablespoons lemon juice
1/2 cup agave nectar
3 tablespoons coconut water or coconut milk
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon ground ginger
Directions:
1. In food processor, pulse all crust ingredients together until sticky. Press mixture into a 9-inch springform pan.
2. Blend filling ingredients in a blender until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1 to 2 hours, until firm. Slice while frozen and defrost for 1 hour before serving.
1. In food processor, pulse all crust ingredients together until sticky. Press mixture into a 9-inch springform pan.
2. Blend filling ingredients in a blender until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1 to 2 hours, until firm. Slice while frozen and defrost for 1 hour before serving.
