Christmas can be a tough time of the year for those trying to enjoy the season with family and friends while maintaining a healthy diet. Try these 5 recipes, don’t miss out on a few delicious seasonal treats!
Eggnog: the healthier version
If you’re ok with dairy, give this recipe a try!
Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes
4 pasture-raised eggs, separated
1/3 cup maple sugar + 1 tbsp
2 cups raw milk
1 cup organic grass-fed heavy cream
1 tsp nutmeg
- In a large mixing bowl, whip 4 egg yolks until light in color with a hand mixer, about 1 minute.
- Add 1/3 cup maple sugar to the yolks, beating until the sugar is dissolved.
- Add the milk and heavy cream, along with the nutmeg. Mix to combine. Rinse the beaters with water.
- In a separate medium-sized bowl, beat the egg whites until soft peaks form.
- Slowly add 1 tbsp maple sugar to the egg whites until stiff peaks form.
- Gently incorporate the egg whites into the yolk mixture. The eggnog should be frothy (but will lose some of its frothiness after being refrigerated for awhile.)
- Cover and chill completely before serving.
These gingerbread cookies are made with a good amount of almond flour, classic holiday spices, extra virgin coconut oil and are sweetened with blackstrap molasses. They come together in 2 minutes and bake in 10.
Ingredients for 10 cookies
1 cup / 5.3 oz / 150 gr almond flour/meal
2 tablespoons blackstrap molasses
1 teaspoon ground cinnamon
3 tablespoons extra virgin coconut oil (or butter), melted
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon vanilla extract
¼ teaspoon fine grain sea salt
- Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper, set aside.
- In a bowl combine almond flour, spices, baking soda, baking powder, and salt.
- In another bowl mix coconut oil, blackstrap molasses and vanilla extract until well combined.
- Add wet ingredients to dry ingredients and mix well until a dough forms. You might add a couple of tablespoons of almond flour if the dough is too wet or some water is it’s too dry.
- Scoop one tablespoon of mixture, drop onto the lined baking sheet and press down to form into cookie shapes.
- Bake for 9 to 10 minutes.
- Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.
One cookie yields 114 calories, 10 grams of fat, 5 grams of carbs and 2 grams of protein.
This peppermint bark is the perfect healthy treat for this holiday season and I am sure everyone at the party will absolutely love this delicious and refreshing dessert.
¾ cup dark chocolate chips
½ teaspoon peppermint extract
2 tablespoons coconut milk
¾ cup coconut butter, melted*
handful fresh or dried cranberries, chopped
- Melt the chocolate chips in a bowl over simmering water (double boiler)
- Mix in the peppermint extract and coconut milk to the melted chocolate until smooth. If your chocolate becomes thick, add some coconut oil, 1 tablespoon at the time until you achieve the desired consistency.
- Line a 9-inch or 8-inch pan with a large piece of parchment paper covering the bottom and all four sides of the pan, and spread the chocolate across the bottom of the pan
- Freeze or refrigerate until chocolate sets
- Pour melted coconut butter evenly on top of the chocolate and refrigerate for 5 minutes
- Sprinkle with chopped cranberries and refrigerate until the coconut layer is firm
- Break or cut into small pieces and serve
‘Healthified’ Christmas Cookies
1/4 cup butter or coconut oil
1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 cup blanched almond flour
3/4 cup vanilla whey/egg white protein
1/2 tsp Celtic sea salt
1/2 tsp baking soda
1/2 tsp cinnamon
- In a large bowl cream the butter, egg, and sweetener together until very smooth.
- Then add the egg and mix until well combined. Sift the baking soda, cinnamon, salt, and whey into the almond flour, then slowly add the almond flour mixture into the butter mixture. Mix until well combined. Form into a tight ball and cool in the fridge to chill.
- Preheat oven to 325 degrees F. Place the dough onto a non-stick surface (I used parchment paper), then top it with another piece of non-stick surface (again, I used parchment paper) roll the dough out into about 1/4 inch high. Cut the dough with Christmas cookie cutters, and place onto a baking sheet.
- Bake the cookies for 7 minutes, or until light brown. Then turn off the oven and leave the cookies in for an additional 10 minutes, this will create a crispier cookie. Set the cookies out to cool and top with your favorite frosting! Makes 2 dozen cutouts.
Consider using a non-standard sized container for preparing the raw fudge– it’s a rectangular-shaped dish that I’ve had for years, measuring about 4″ x 8.” You could easily double this recipe to fill an 8″ x 8″ pan.
1 cup raw cashew butter (or nut butter of choice)
1/3 cup coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
- In a medium bowl, mix together the nut butter and coconut oil until smooth. Try to keep the ingredients are slightly warm, you can blend them together using a food processor. Add in the cocoa powder, maple syrup, sea salt, and vanilla, and stir until smooth and creamy.
- Transfer the mixture to a dish lined with plastic wrap, for easy removal.
- Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.
- Store the leftovers in a sealed container in the freezer.