Healthy Spins on Holiday Treats 0


The holidays are for all things merry and bright…so why do we all feel like it’s hard to stay energized and light?

No more Yuletide weight gain with these healthy spins on some holiday treats.

Eggnog 1538663_561619877263718_1488846102_n

Serves 2-4

Vegan Recipe

Ingredients

1/2 cups raw almonds + 1 1/2 cup water OR 1 1/2 cups almond milk

1 pitted Mejool date soaked in water (overnight) OR 1 tbsp Grade B Maple Syrup

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp vanilla extract

Pinch of ground cloves

Pinch of sea salt

*Optional Brandy for a little more merriment :)

  1. Place all ingredients in a high powered blender (minus the brandy) and blend on high until smooth.
  2. Add brandy and sprinkle with cinnamon.

Non-Vegan Recipe

Ingredients

3 cups whole fat coconut milk/ almond milk/organic milk

3 egg yolks for pastured eggs (I like Yuppie Hill brand!)

2 tsp vanilla extract

1/2 tbsp Grade B maple syrup

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch of ground cloves

Pinch of sea salt

  1. Add your choice of milk/milk substitute to a sauce pan with vanilla extract and heat on low.
  2. While milk is heating, blend egg yolk, maple syrup, spices and sea salt in a blender.
  3. Slowly add egg yolk to the milk mixture while whisking slowly.
  4. Turn burner to low and continue to wish until it begins to somewhat thicken.
  5. Remove from heat and either serve warm or chill in refrigerator to serve cold.

BAKED APPLES 10348280_696815553744149_1834380176224748611_n

Serves 8-10

Ingredients

3lb bag apples of your choice
Coconut oil OR Kerry Gold butter
1 cup chopped walnuts
1 cup raisins
Coconut palm sugar or opt out any sugar

  1. Core the apples (leave skin on) or cut them using an apple slicer and place into crockpot.
  2. Put raisins, walnuts and coconut sugar in each hole or on top of sliced apples.
  3. Top with a spoonful of coconut oil/butter into each hole or around 5-6 spoonfuls around sliced apples.
  4. Sprinkle with cinnamon.
  5. Put crockpot on high and allow it to cook for 4 hours.
  6. You can attempt to keep them whole or you can mash them with a fork prior to serving.
  7. Serve warm or chilled.

CINNAMON SHORTBREAD COOKIES

Adapted by Heather Mulholland  www.teawithmeblog.com

Ingredients

1 cup brown rice flour

1 cup almond flour

1 cup tapioca flour or starch

1 cup coconut sugar

1 cup coconut oil (melted)

1 tsp vanilla extract

2 tsp cinnamon

Pinch of sea salt

  1. Preheat oven to 300F. Line a 8×8 pan with parchment/wax paper.
  2. Mix together all ingredients in a mixing bowl until evenly distributed (paste-like consistency)
  3. Pour onto pan and press firmly using your hands or a spatula.
  4. Bake in the oven of 25 minutes or until a little bit golden in color.
  5. Allow to cool before cutting.

PEPPERMINT BARK 100_0791

Ingredients

¼ c. raw coconut oil

1/4 c. coconut butter or cacao butter

3 tbsp raw cacao powder or unsweetened baking chocolate

1 tsp vanilla extract (preferably alcohol free)

1 1/2 tbsp maple syrup or coconut palm sugar

1 tbsp raw cacao nibs

1 tsp peppermint oil

  1.  In a double boiler or medium saucepan filled with water and a small mixing bowl set inside, melt coconut oil and coconut butter. Be careful to not let this get to hot. You just want the oil to begin melting and then turn off the burner and let oil continue to melt completely.
  2. Add maple syrup or coconut palm sugar and vanilla extract.
  3. Add cacao powder/baking chocolate and stir mixture with spatula until smooth
  4. Add in peppermint oil and cacao nibs.
  5. Pour mixture onto a baking sheet lined with wax paper and place in freezer for 15 minutes-20 minutes or until hard.
  6. When hard, break apart into bark pieces. Store in freezer until ready to serve.

 

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