Healthier Holiday Eats
Welcome to 14 Days of Healthier Holiday Eats. If you are on a health journey sometimes the holidays can give you anxiety over what to eat. I want to encourage you to enjoy all your favorite foods this holiday season but enjoy them mindfully.
These recipes below are designed to help you stay on track with your health goals and still enjoy all your favorites. Most of these recipes are gluten free and dairy free. I can’t wait to see you shine through the holiday season!
Don’t forget to grab these 3 tips to help you burn fat for after the holidays 💪( or during).
Day 1 Individual Apple Crisp
1 apple, peeled and chopped
1 tsp apple pie spice blend
1/4 cup oatmeal
1 TBSP gf flour blend (I use King Arthur 1:1 gf blend)
1/2 tsp cinnamon
1 TBSP coconut sugar
2 TBSP melted coconut oil
Toss the apple chunks with the apple pie spice and divide the peeled, chopped apple into 2 ramekins. In a separate bowl combine the rest of the ingredients and put on top of the 2 ramekins, pressing the oatmeal mixture down. Put the ramekins on larger baking sheet (incase of overflow) and bake for 20-30 minutes at 350 degrees. Top with coconut milk whipped topping.
Day 2 of Healthier Holiday Eats
Pecan Pie Bites
1 cup pecans
1 packed cup of dates, pitted
1/2tsp vanilla extract
1/2 tsp Himalayan salt
water (read directions)
Put everything in a food processor and blend until sticky. Add 1 TBSP of water at a time until you reach the desired consistency. If the dates are dry you can soak them in hot water for 10 minutes before making this recipe.
Roll into 15 balls. Store in freezer or refrigerator.
Day 3 Dairy Free+Gluten Free pumpkin pie
Buy a gluten free pie crust or make your own. I use Bob’s Red Mill GF pie crust mix.
Pumpkin Pie Filling
1 can of pumpkin
1 can coconut milk evaporated milk
1/2 cup coconut sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
In a bowl mix together the spices and sugar. Add in the pumpkin and mix. Add in the eggs and mix to combine. Add in the coconut evaporated milk and stir. Pour into pie shell.
Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees for 30-40 minutes. Cool before serving or refridgeration.