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

Serves 2


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

20g of vanilla chai protein powder (if you only have vanilla add a dash of cinnamon/pumpkin pie spices)

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

2 eggs

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.

Day 4

Skinny White Chocolate Peppermint Mocha

It’s the holiday season, bring on the peppermint mochas! But the holiday coffee drinks are loaded with sugar and calories. Here is a low calorie, macro friendly coffee drink. Enjoy!

2 shots espresso or strong coffee

1 TBSP Miss Mary’s Mix White Chocolate syrup

1 TBSP Miss Mary’s Mix Peppermint Pattie syrup

Frothed milk

Mix espresso with the syrups and top with frothed milk.

Day 6-8 Coconut Snickerdoodle Cookies, Bacon wrapped dates and Healthier PB cup recipes are in the guide below

Day 9 Peanut Butter Balls or Buckeyes

1.5 cups pb or cashew butter

1/2 tsp vanilla extract

1/2 cup maple syrup

1/4 cup soft coconut oil

1/3 cup+2 TBSP almond flour

1/2 tsp sea salt

2 cups semi sweet chocolate chips or dark chocolate

1-2 TBSP coconut oil

Using a mixer combine the pb, maple syrup, vanilla and coconut oil until smooth. Stir in the almond flour and salt. Roll the mixture into 25 balls (I made mine bite sized so got about 35-40 balls) and place on a parchment lined tray. Put a toothpick in the top and freeze for 1-2 hours.

Melt the chocolate chips and the coconut oil in a saucepan on oil heat until smooth. Dip each pb ball in the chocolate. Place back in the freezer for 1-2 hours. Store in the freezer or refrigerator.

Day 10 Gingerbread Smoothie

1 cup milk or non-dairy milk

30 grams vanilla protein powder

1 TBSP almond butter

1 1/2tsp blackstrap molasses

1/2 tsp ginger

1/4 tsp cinnamon

1/8 tsp cloves

1 TBSP maple syrup

Put everything in a blender and blend well. Enjoy!