top of page
Search

Healthy, Holiday Recipes

Thanks to everyone who came out to the Wellness Workshop! I hope you enjoy these healthy, holiday recipes!


*If you’ve ever looked up recipes for Homemade Apple Cider, you know that quite often they start off with store bought apple cider. Well, this recipe starts off with something else — water! Make this in a pot or your slow cooker and your house will smell divine. It’s a healthy, festive drink that everyone can enjoy!



Ingredients: Serves 10-12 — 1 orange, peeled

— 1 lemon, peeled

— 10 apples (a mixture is good — I used Honey Crisp and Gala)

— 1 Tablespoon ground cinnamon

— 1 small piece ginger, peeled and sliced

— 1 teaspoon all spice

— 12 cloves

— 1-2 tsp. liquid Pyure Liquid Stevia

Instructions:

1. Peel the zest off the orange and lemon, being careful not to peel off the white pith (as this is very bitter). Cut all of the white pith off and discard, then cut the orange and lemon into slices (don’t worry about the seeds — they’ll be sieved out later).

2. Cut the apples into quarters.

3. Place the orange and lemon slices and peels into the slow-cooker pot along with the apples, cinnamon, ginger, all spice, cloves, vanilla extract and sugar. Pour in enough cold water to cover everything.

4. Turn the slow cooker to high, place the lid on and cook for three hours.

5. After three hours, use a potato masher to mash the fruit into the water, then place the lid back on and cook for a further 30-60 minutes.

6. Strain the liquid through a sieve into a large jug, add Stevia, and serve immediately.

7. Alternatively you can cool, cover and refrigerate until needed. Simply reheat in a pan when ready to serve.




*The Holiday Season is not complete without a Savory Butternut Squash Soup! This is one of my all-time favorite recipes to share! Throw everything in the slow cooker and save lots of time!


Ingredients

  • 1 large butternut squash (pitted, peeled and chopped)

  • 2 large apples (peeled, cored and chopped), I used Honeycrisp

  • 1 yellow onion (peeled and diced)

  • 4 large carrots (cleaned, stems removed and chopped)

  • 4 large stalks celery (cleaned, ends removed and chopped)

  • 1 box Organic vegetable broth (about 4 cups)

  • 2 cloves garlic, peeled and minced

  • 1 cup Organic, unsweetened Coconut Milk

  • 1/2 - 1 tsp ground cinnamon

  • 1/2- 1 tsp ground sage

  • 1/2- 1 tsp ground thyme

  • Sea salt and pepper to taste (I usually am super generous with the pepper!)

Instructions

  1. Put everything in the slow cooker, except the coconut milk, on high for 3-4 hours or low 6-8 hours. Squash should be soft and easily squished with a fork.

  2. Add in Coconut Milk.

  3. If you have an immersion blender, it's very easy to use that right in the slow cooker to blend into a creamy soup. If you do not have an immersion blender, transfer to a regular blender (you'll probably have to do this in two batches) and blend until fully combined.

  4. Serve warm.



*I love to put a Holiday twist on my Chicken Salad. This Cranberry/Pecan Chicken Salad makes a great snack or wrap for the Holiday Season!


Ingredients

  • 3/4 pound chicken cooked

  • 1/4 cup Vegan Mayonnaise (for the dairy-free option) or full-fat Greek Yogurt

  • 1/2 cup pecans

  • 1/3 cup dried cranberries

  • sea salt, pepper, and paprika to taste

Instructions

  1. Chop or shred chicken. Add the pecans and dried cranberries. Add the Vegan Mayo or Greek Yogurt.

  2. Mix well, until everything is evenly coated. Add a little more mayo (1 tablespoon at a time) if the mixture is too dry. Taste, and add salt if needed.

  3. Romaine lettuce leaves can be used as a sandwich wrap!



*Pumpkin Pie is a Holiday tradition! I put a healthy spin on this savory dessert with my Better than Pumpkin Pie Bites! Dates are natures candy! No need for any sugar!



Ingredients

  1. 1 cup natural almonds

  2. 16 Natural Delights Medjool Dates, pitted

  3. 2 to 3 tbsp. water

  4. 1 tsp Pumpkin Spice

Instructions

  1. Pulse the almonds in a food processor until ground, but chunky. Transfer to a bowl.

  2. Pulse the dates in the food processor until almost smooth, adding up to 3 tbsp. water as needed, to help blend.

  3. Add pumpkin spice and pulse the mixture until completely incorporated, scraping down the sides as needed.

  4. Transfer date mixture to a large bowl. Scoop the mixture into 2-tablespoon balls or rolls, rolling with your hands. Roll these in the ground almond to coat them.

  5. Place the balls/rolls on a parchment-lined baking sheet. Cover and refrigerate until ready to serve.

Happy, Healthy Holiday's!

Kara