Health(ier) Holiday Recipes

The Holidays are just around the corner! 

It’s such an exciting time of the year. The Christmas music, getting & giving gifts, indulging in delicious food, spending time with your loved ones (even if over Zoom this year), it really makes this time so very special. 

There are times, however, that this time of year can be stressful. There are so many things to do and there is never enough time. We have to fit in cooking, shopping for the right gifts, finding time for ourselves all while struggling to maintain a healthy lifestyle. Which is never easy to do with so many yummy temptations around. I always tell my clients that this time of year is really about enjoying the holidays without the added stress around food, which is never easy.

So, here are some suggestions to make your Christmas a little health(ier) by incorporating healthier swaps to the traditional recipes, making your cocktails less sugary and not forgetting to move your body!

Here’s my list of favourite holiday recipes & drinks. 

PALEO STUFFING 

Ingredients:

For 6 servings

1 head Cauliflower (chopped into florets)

1 tbsp Coconut Oil

1/2 cup Extra Virgin Olive Oil

4 cups Portobello Mushroom (diced)

1 Leeks (chopped)

3 stalks Celery (diced)

1 cup Walnuts

1 Lemon (juiced)

3 Garlic (cloves, minced)

1 tbsp Thyme

1/2 cup Parsley (chopped)

1/2 tsp Sea Salt

Directions:

Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper.

1. Toss your cauliflower florets in coconut oil. Season with sea salt and black pepper to taste. Spread the cauliflower across your baking sheet and bake in the oven for 30 minutes.

2. Remove cauliflower from oven and set aside. Reduce oven heat to 375ºF (191ºC).

3. While your cauliflower roasts, place a frying pan over medium heat. Add half of your olive oil and saute mushrooms, leek and celery for about 10 minutes or until the mushrooms are soft.

4. In a food processor, add the walnuts, lemon juice, garlic, thyme, parsley and sea salt. Add the remaining olive oil and roasted cauliflower and pulse (do not blend) until the mixture reaches a coarse, stuffing-like consistency. Do not over process as you do not want the mixture to turn into a paste. Note: If you don't mind some manual labour, you can skip the food processor and use a fork and knife to finely chop the stuffing. Once it reaches a good consistency, spoon the mixture into a baking dish. Place in the oven and bake for 1 hour. Stir every 15 minutes or so to prevent burning.

5. Remove from oven and transfer into a serving dish. Enjoy!

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MAPLE CRANBERRY SAUCE 

Ingredients:

For 8 servings

1 cup Water

1 cup Maple Syrup

3 cups Frozen Cranberries (or fresh)

Directions:

1. Combine water and maple syrup in a saucepan and bring to a boil.

2. Add cranberries and cook until they burst and soften, about 20 to 25 minutes. Let cool before serving. Enjoy!

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CREAMY, POTATO, LENTIL & KALE CASSEROLE

Ingredients

For 8 servings

6 Yellow Potato (thinly sliced)

4 cups Green Lentils (cooked, drained)

6 cups Kale Leaves (stems removed, leaves torn)

4 cups Canned Coconut Milk (full fat)

3 cups Pureed Pumpkin

1 tbsp Garlic Powder

2 tbsps Thyme (stems removed)

2 tsps Sea Salt

Directions

Preheat the oven to 400ºF (204ºC).

1. In a baking dish, arrange 1/3 of the potato slices to form an even layer along the bottom. Spread half the lentils evenly overtop, and then add another layer using half of the kale. Repeat with the remaining potato, lentils and kale, ending with potatoes as your top layer.

2. In a bowl, whisk together the coconut milk, pumpkin, garlic powder, thyme and salt. Pour the mixture over the layers of potato, lentils and kale. Bake for 40 to 45 minutes or until the potato is cooked through and browned on top.

3. Divide onto plates and enjoy!

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ROASTED VEGGIES  

ROASTED VEGGIES

For 4 servings

Ingredients

2 Carrot (medium, chopped)

2 Zucchini (medium, chopped)

2 cups Mushrooms (chopped)

2 cups Green Beans (trimmed)

1 tbsp Extra Virgin Olive Oil

2 tbsps Balsamic Vinegar

1 tsp Oregano (dried)

1/2 tsp Sea Salt

1/4 tsp Black Pepper

Directions:

Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.

1. Arrange the chopped veggies on the baking sheet. Drizzle with oil, vinegar, oregano, salt and pepper. Toss until everything is well coated.

2. Roast in the oven for 25 to 30 minutes, or until very tender, stirring once about halfway through.

3. Remove from oven and transfer to a bowl. Enjoy!

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CHOCOLOATE CHIP COOKIE PIE

Ingredients

For 12 servings

1 tbsp Coconut Oil

2 cups White Navy Beans (cooked, from the can)

1 cup Oats (quick or rolled)

1/2 cup Unsweetened Applesauce

2 tsps Vanilla Extract

1/2 tsp Baking Soda

1 1/2 tsps Baking Powder

1/2 cup Pitted Dates

1 cup Dark Chocolate Chips (divided)

1/2 tsp Sea Salt (coarse, optional)

Directions

Preheat oven at 350ºF (177ºC) and grease your pie pan or springform pan with coconut oil (use a 10-inch pan for 12 servings).

1. Combine beans, oats, applesauce, vanilla, baking soda, baking powder and dates in a food processor until well blended. Stir in 3/4 of the chocolate chips.

2. Transfer the cookie batter to your pan and spread into an even layer. Sprinkle the remaining chocolate chips on top, and bake for 35 minutes or until golden brown.

3. Remove from oven. Sprinkle with salt (optional) and let cool before serving. Enjoy!

I hope you enjoy these recipes and tag me on Instagram if you do re-create some of them!

Have a wonderful, healthy and happy Holiday season and I can’t wait to see what 2021 has in store! 

Love K