Holidays are upon us!
Thanksgiving is just around the corner and with all the abundance of great fall produce who says we can’t indulge in our favorite holiday foods AND be healthy!
I have shared some of my favorite healthy takes on holiday recipes below to get this season started off right. All the comfort and joy of the season without the guilt. These recipes are predominately gluten-free, dairy-free and mostly oil-free so adjust per your dietary needs. I hope you will try at least one of these and maybe even incorporate it into your Thanksgiving menu. Enjoy!
Recipes adapted from Healthy Living Revolution Cookbook
Pumpkin Pie
Appx. 8 servings
CRUST
1 cup almond flour (or another nut meal you prefer)
1 cup coconut flour
1/2 cup maple syrup
2 Tbsp. coconut butter, melted
2-4 Tbsp. water, as needed
Step 1: Preheat oven to 400°F and spray a 9 inch pie pan
Step 2: Blend all crust ingredients in a bowl and press into pie pan, then add a pie weight
Step 3: Place the crust in the oven to bake for 15 minutes
FILLING
1 can (14 oz.) organic pumpkin puree
1 cup canned coconut milk
1/3 cup maple syrup
2 Tbsp. coconut sugar
1 Tbsp. pumpkin pie spice (or more to taste)
3 Tbsp. corn starch
1/2 tsp. kosher salt
1 tsp. pure vanilla extract
Step 1: While the crust is baking, mix all the filling ingredients in a bowl with a whisk or blender until smooth
Step 2: Once curst is removed from the oven, pour the filling mixture over the crust
Step 3: Bake for 35-45 minutes or until pie is almost set. If the crust starts to brown, cover it with tin foil. The center doesn't need to be firm as it will continue to set as it cools.
Can be made a day in advance - refrigerate uncovered overnight.
Green Bean Casserole
Appx. 8-10 servings
1 cup raw cashews, soaked for at least 2 hours, drained and rinsed
2 Tbsp. lemon juice
4 Tbsp. nutritional yeast, divided
1 1/2 cups of your favorite non-dairy milk, unsweetened
1 tsp. kosher salt, divided
1 Tbsp. olive oil
1 medium onion, sliced
2 garlic cloves, minced
10 oz. cremini mushrooms, sliced
1 lb. green beans, trimmed and cut in half
1/2 cup panko breadcrumbs or cornbread crumbs
Step 1: Preheat oven to 350°F and spray a 9 x 13 inch casserole dish
Step 2: Mix together cashews, lemon juice, 2 Tbsp. nutritional yeast, non-dairy milk, 1/2 tsp. salt with a blender or in a food processor until smooth and creamy.
Step 3: Heat olive oil in a large pan over medium-high heat. Add onion and cook until begins to caramelize and turn brown ~10 minutes
Step 4: Add garlic, mushrooms and green beans to the pan and sprinkle 1/2 tsp. salt. Then cover and let cook until vegetables are tender, ~10-15 minutes, stirring occasionally
Step 5: Mix together remaining 2 Tbsp. nutritional yeast and breadcrumbs
Step 6: Remove vegetables from heat and mix in the cashew cream sauce, then pour the mixture into the casserole dish and top with the breadcrumbs.
Step 7: Bake for ~ 30 minutes, until the top is golden and casserole is bubbly.
Dijon Brussel Sprouts
Appx. 4-6 servings
2 lbs. Brussel sprouts, trimmed, cut in half
1/4 cup dijon mustard
1/2 cup apple cider vinegar
1/2 cup pepitas (pumpkin seeds)
1/4 cup olive oil
Salt and pepper to taste
Step 1: Preheat oven to 350°F and spray a baking sheet
Step 2: Whisk the olive oil, mustard, vinegar together in a large bowl, adding salt and pepper to taste
Step 3: Add the brussel sprouts to the dressing and toss to coat and then spread on the baking sheet
Step 4: Bake for ~25-30 minutes, until top layers of the brussel sprouts begin to brown
Cranberry Sauce
Appx. 8 servings
24 oz. fresh cranberries
3/4 cup pineapple juice
1/2 cup sugar-free applesauce
1 orange
3 Tbsp. honey, or more per taste
Step 1: Juice and zest orange
Step 2: Add cranberries, pineapple juice, applesauce and 1/2 cup water to large saucepan and bring to a boil
Step 3: Reduce to medium heat and stir constantly until the cranberries start to pop, ~10-15 minutes
Step 4: Reduce to a simmer and add honey, orange juice and zest, then simmer for another ~10-15 minutes
Step 5: Remove from heat and let cool completely and then store in refrigerator for at least 4 hours.
Can be prepared a day ahead and stored in the refrigerator, covered overnight
Sweet Potato Casserole
Appx. 8 servings
FILLING
4 large sweet potatoes, peeled and cut into 1 inch pieces
1 cup canned coconut milk
1/4 cup maple syrup
1 Tbsp. ground flaxseed or almond flour
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. kosher salt
1/2 tsp. nutmeg
TOPPING
1/2 cup coconut sugar
1/2 cup pecans, chopped
1/3 cup old-fashioned, rolled oats
1/3 cup almond flour
3/4 tsp. cinnamon
2 Tbsp. solid coconut oil
Step 1:Boil potatoes in a large pot of water and cook until tender, ~15-20 minutes, then Drain and let cool.
Step 2: Preheat oven to 350°F and spray a 9 x 13 inch casserole dish Juice and zest orange
Step 3: Mix topping ingredients - pecans, oats, almond flour, cinnamon and coconut sugar -in a large bowl. Then cut in coconut oil with a knife until mixture is mealy with pea-sized chunks. Set aside.
Step 4: Mash sweet potatoes in a separate large bowl with a fork until it is minimally chunky (or smoother per your taste).
Step 5: Add the coconut milk, maple syrup, flaxseed, vanilla, cinnamon, nutmeg and salt to the potatoes and mix to combine thoroughly
Step 6: Spoon potato mixture into the casserole dish and sprinkle the topping mixture on it. Bake uncovered for ~40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.
I hope you are excited to try these modified holiday recipes with ingredients that support your overall health. Share them with the ones you love and see if they even notice the difference.
Stay tuned for additional healthy holiday strategies and additional December recipes to incorporate into your gatherings.
If you want to learn more about how what you eat impacts your health and chronic symptoms, contact me for a free strategy session. I’ll assess your current nutrition and give you some simple ideas to get you started towards better health that can easily fit into your daily life.
