The holiday season is here! Your days should be merry and bright! But at
this time of year, your days can also be a little hectic. With visiting
family members to entertain, endless gifts to buy, holiday parties and
dinners to prepare for, the holiday season can easily turn into a holiday
We can’t help with gift shopping or housing your in-laws. But our
nutritional team can offer recipes that are both easy and healthy for
your holiday soirées.
Slow-Cooker Brussels Sprouts with Maple Syrup, Cranberries and Feta
- 2 pounds of Brussels sprouts, trimmed and halved
- ¼ cup pure maple syrup
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ cups whole fresh cranberries
- ½ cup crumbled feta cheese
When we say this recipe is easy, we mean it! Simply take the first five
ingredients, place them in a slow cooker, stir and let cook for 2½
hours on low. Uncover the slow cooker after 2½ hours, stir in the
fresh cranberries and cook for an additional 30 minutes. Sprinkle with
feta cheese and serve warm!
Sweet Potato Bites with Avocado and Bacon
- 4 slices thick-cut bacon
- 2 tablespoons extra-virgin olive oil
- 2 sweet potatoes, washed
- 1¼ teaspoons kosher salt, divided
- ¾ teaspoon black pepper
- 2 medium avocados, peeled, pitted and diced
- 1 tablespoon fresh lime juice
- ½ teaspoon smoked paprika
- 3 tablespoons chopped cilantro
Preheat your oven to 400 degrees F, and place your bacon on a baking sheet.
Cook bacon in the oven to your desired level of crispiness. Remove, pat
dry with a paper towel and dice.
Increase your oven temperature to 425 degrees F. While the oven is heating
up, slice sweet potatoes in ½- to ¼-inch slices, doing so
on an olive oil–greased sheet. Brush the sweet potato coins with
olive oil, sprinkle with salt and pepper, and bake for 20 to 25 minutes.
Flip the slices over and cook for an additional 8 to 11 minutes.
While your potatoes are roasting, combine the avocado, lime juice and paprika
in a small bowl. Mash lightly with a fork. To serve, place a dollop of
the avocado mixture on each sweet potato coin, adding the bacon and cilantro
- ¼ cup Bob’s Red Mill Blanched Almond Meal
- 1 cup oat flour
- ½ cup dry sweetener of choice
- 1 tablespoon ground ginger
- 2 tablespoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon double-acting baking powder
- ½ teaspoon salt
- ½ cup molasses
- 1/3 cup coconut oil, melted
- 2 teaspoon vanilla extract
- 1 teaspoon stevia extract
The good news? These gingerbread cookies prove you can eat healthy and
still satisfy your sweet tooth. They’re gluten-free, dairy-free,
and contain no refined sugar, they’re vegan, and—most important—they’re
Preheat your oven to 350 degrees F and whisk together the first nine ingredients.
In a mixing bowl, beat together the last four ingredients on low speed
until fully mixed. Take your dry ingredients and mix into the wet mixture—dough
should be dark and sticky!
Roll 1/3 of the dough between two baking sheets, use your gingerbread man
cookie cutter and transfer onto a cookie tray. Bake for 12 minutes and
let cool before devouring. Keep repeating until you’ve used up all