Healthy Holiday Recipes
Check out these healthy alternative recipes for the holidays!
Chocolate Chip Cookies
165 calories | 3g protein per serving | 12 servings (adjust serving number) | Full Nutrition Info
Ingredients
1 1/2 cups Almond Flour
1 1/2 tsps Baking Powder
3 tbsps Coconut Oil (melted)
3 tbsps Maple Syrup
1 tsp Vanilla Extract
2 tbsps Unsweetened Almond Milk
1/3 cup Dark Chocolate Chips
Directions
Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
Combine the almond flour and baking powder together in a mixing bowl. Mix well. Then add in the remaining ingredients and mix again.
Plop the dough onto the baking sheet using a heaping tablespoon. Use the palm of your hand to gently form and flatten the cookies.
Place in the oven and bake for about 15 minutes for soft cookies, or 15 to 20 minutes for crunchy cookies.
Remove from oven and let cool. Enjoy!
Notes
Leftovers Store at room temperature for 2 to 3 days, or freeze in an airtight container for up to three months.
No Chocolate Chips Use chopped dark chocolate or cacao nibs instead.
No Maple Syrup Use honey instead.
Serving Size A 12-serving recipe yields 12 small cookies, 9 medium cookies or 6 large cookies.
Cinnamon Toast Crunch Pumpkin Seeds
128 calories | 3g protein per serving | 2 servings (adjust serving number) | Full Nutrition Info
Ingredients
1/2 cup Pumpkin Seeds, In Shell (rinsed and dried)
1 1/2 tsps Extra Virgin Olive Oil
1 tbsp Maple Syrup
1/4 tsp Sea Salt
1/4 tsp Cinnamon
Directions
Preheat oven to 300ºF (149ºC) and line a baking sheet with parchment paper.
Add all ingredients to a mixing bowl and mix well. Spread seeds across the baking sheet. Place in the oven and bake for 40 to 50 minutes or until golden brown. Stir at the halfway point.
Remove pumpkin seeds from the oven and let cool. Break into pieces and enjoy!
Notes
Best Results This recipe was created and tested using fresh pumpkin seeds. It is a great one to whip up with leftovers seeds from any type of squash.
No Fresh Seeds Use store-bought pumpkin seeds instead. Since they have already been dried, cut the time in the oven down to 30 minutes.
Storage Once completely cooled, store in an air-tight container at room temperature.
Cinnamon Toasted Pecans
186 calories | 2g protein per serving | 4 servings (adjust serving number) | Full Nutrition Info
Ingredients
1 cup Pecans
1 tbsp Maple Syrup
1 tsp Cinnamon
Directions
Place nuts in a frying pan over medium heat stirring occasionally for 5 minutes or until pecans are toasted.
Drizzle maple syrup over pecans and add in cinnamon. Stir well with a wooden spoon until pecans are evenly coated. Continue stirring until pecans become sticky.
Remove from heat and spread pecans over a piece of wax paper. Let dry for 10 minutes and break apart into individual pieces. Store in a mason jar. Enjoy!
Crunchy Yogurt Clusters
85 calories | 4g protein per serving | 12 servings (adjust serving number) | Full Nutrition Info
Ingredients
3/4 cup Plain Greek Yogurt
1/2 cup Almonds
1/4 cup Cashews
1/4 cup Pumpkin Seeds
1/4 cup Dried Unsweetened Cranberries
Directions
Line a baking sheet with parchment paper, wax paper or a silicone mat.
Add all ingredients in a bowl and mix well to combine. Scoop the mixture and transfer to the lined baking sheet, forming clusters of about 2 to 2.5 inches.
Freeze for at least 2 hours before serving. Enjoy!
Notes
Leftovers Keep frozen in an airtight container or freezer bag. Line with parchment paper between pieces if needed.
Serving Size One serving equals roughly one cluster.
Nut-Free Use pumpkin seeds and sunflower seeds instead.
More Flavor Add maple syrup.
Additional Toppings Top with hemp seeds, bee pollen or pomegranate seeds.
Dairy-Free Use coconut yogurt instead of Greek yogurt.
Gingerbread Loaf
100 calories | 3g protein per serving | 10 servings (adjust serving number) | Full Nutrition Info
Ingredients
2 Egg
2/3 cup Coconut Sugar
1/2 cup Unsweetened Coconut Yogurt
1 tsp Vanilla Extract
1 cup Spelt Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
2 tsps Ground Ginger
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
Directions
Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a mixing bowl, whisk the eggs and coconut sugar for one to two minutes or until well combined and smooth. Add the coconut yogurt and vanilla and mix again until smooth.
Add the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves. Mix until well combined and smooth.
Add the batter into the loaf pan and smooth it out into an even layer. Bake for 30 to 35 minutes or until a toothpick comes out with a couple of crumbs on it. The top should be firm as well.
Let it cool for 10 to 15 minutes before slicing. Enjoy!
Notes
Leftovers Store in an airtight container on the counter for up to three days. Refrigerate for up to one week. Freeze for up to two months.
Serving Size A standard 9 x 5-inch (23 x 13 cm) loaf pan was used to make 10 servings. One serving is one slice.
Additional Toppings Top with nut or seed butter, butter, or coconut butter.
Gingerbread Oat Milk Latte
221 calories | 5g protein per serving | 1 serving (adjust serving number) | Full Nutrition Info
Ingredients
1 1/2 cups Oat Milk
1/8 tsp Cinnamon
1/8 tsp Ground Ginger
1/16 tsp Nutmeg (or to taste)
1 tsp Fancy Molasses
1 tsp Maple Syrup (optional)
1/4 cup Coffee (espresso, brewed)
Directions
Warm the milk in a small pot over low heat.
Whisk in the cinnamon, ground ginger, nutmeg, molasses, and maple syrup (optional). Stir until well combined.
Pour into a mug and top with coffee. Enjoy!
Notes
Leftovers Best enjoyed fresh.
Serving Size One serving is 1 2/3 cups.
No Oat Milk Use any milk or milk alternative.
Additional Toppings Cinnamon.
Gingerbread Protein Cookies
118 calories | 6g protein per serving | 12 servings (adjust serving number) | Full Nutrition Info
Ingredients
1 1/4 cups Almond Flour
1/2 cup Vanilla Protein Powder
3 tbsps Coconut Sugar
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Nutmeg
2 tbsps Fancy Molasses
1 tbsp Maple Syrup
1 Egg
1/4 cup Tapioca Flour (or any type of flour, for dusting)
Directions
Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Combine almond flour, protein powder, coconut sugar, baking powder, cinnamon and nutmeg in a bowl. In a separate bowl, whisk together the molasses, syrup and egg.
Add wet ingredients to the dry ingredients and mix until a dough forms.
Generously dust a flat surface, a rolling pin and cookie cutter with tapioca flour. Roll out the dough and cut out shapes.
Bake for 8 to 10 min. Let cool completely before serving. Enjoy!
Notes
No Cookie Cutter Use the rim of a mason jar to cut out circles. Or roll into balls and press down flat with the palm of your hand.
Protein Powder This recipe was developed and tested using a whey-based protein powder. If using a different type of protein, results may vary.
Serving Size One serving is equal to one cookie.
Pomegranate Yogurt Bark
30 calories | 3g protein per serving | 9 servings (adjust serving number) | Full Nutrition Info
Ingredients
1 cup Plain Greek Yogurt
1/3 cup Pomegranate Seeds
1 tbsp Pumpkin Seeds
Directions
Line a baking sheet with parchment paper, wax paper or a silicone mat.
Spread the yogurt evenly onto the lined baking sheet, about 1/4-inch think. Sprinkle the pomegranate and pumpkin seeds overtop.
Place in the freezer until very firm, about 2 hours. Slice or break apart into pieces.
Notes
Leftovers Keep frozen in an airtight container or freezer bag for up to two months. Line with parchment paper between the pieces if needed.
Serving Size Each serving equals approximately one 3 x 2.5" piece.
Dairy-Free Use coconut yogurt instead.
More Flavor Add vanilla extract and your sweetener of choice.
Additional Toppings Add in strawberry slices, blueberries, crushed pistachios, sliced almonds, hemp seeds, shredded coconut or chocolate chips.
Pumpkin Loaf
185 calories | 5g protein per serving | 12 servings (adjust serving number) | Full Nutrition Info
Ingredients
3 Egg
3/4 cup Sunflower Seed Butter
1/3 cup Maple Syrup
1/2 cup Pureed Pumpkin
3 tbsps Coconut Oil
1/2 Lemon (juiced)
1/4 cup Coconut Flour
2 tsps Cinnamon
1 tsp Nutmeg
1/3 tsp Baking Powder
1 1/2 tsps Ginger (grated)
1/4 tsp Sea Salt
Directions
Preheat oven to 350ºF (177ºC). Lightly grease a loaf pan or line it with parchment paper.
In a food processor, combine your eggs, sunflower seed butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy. (Note: You can also mix by hand if you prefer.)
Add the coconut flour, cinnamon, nutmeg, baking powder, ginger and sea salt. Blend again until smooth.
Transfer the batter into the loaf pan. Bake for 40 to 45 minutes. (You can test if it is done by inserting a toothpick. It will come out clean when the loaf is finished.)
Remove the loaf from the oven and allow to cool in the pan for at least 15 minutes. Remove from the pan and let cool entirely before slicing. Enjoy!
Notes
Leftovers Refrigerate in an airtight container for up to five days. If not eating right away, wrap and store in the freezer for up to two months.
Muffins Bake in a muffin tin instead of a loaf pan. Baking time will decrease to 30 to 40 minutes.
Make it Sweet Stir in a handful of dark chocolate chips to the batter before baking.
Serve it With A cup of herbal tea or coffee.
Slow Cooker Hot Chocolate
382 calories | 3g protein per serving | 5 servings (adjust serving number) | Full Nutrition Info
Ingredients
5 2/3 cups Plain Coconut Milk (from a carton)
1/2 cup Dark Chocolate Chips
1/4 cup Maple Syrup
2 tbsps Cacao Powder
1 tsp Vanilla Extract
1/8 tsp Sea Salt
5 ozs Marshmallows (mini or regular size)
Directions
Add all of the ingredients to a slow cooker and stir to combine.
Cover and cook on low for 1 1/2 hours. Stir occasionally to ensure that the chocolate chips melt. Once hot, press the warm setting to keep the hot chocolate warm.
Stir before pouring into mugs or blend with a frother or immersion blender to make it frothy. Top with marshmallows, and enjoy!
Notes
Leftovers Refrigerate in an airtight container for up to three days. Shake before reheating.
Serving Size One serving is approximately one cup.
Additional Toppings Whipped cream.
