Sunday, November 18, 2018

Holiday Recipes

Holiday Recipes

When trying to eat healthy we tend to feel deprived at times.  It's easy to feel that way around the holidays.  The best thing to do is to find healthy versions of the same recipes so you don't feel like you are going without.  Enjoy these healthy versions!

White potatoes -- while nutritious and natural -- can have potentially significant impact on blood sugar levels. Try adding mashed cauliflower to your holiday table instead. To prepare it, break a head of cauliflower into florets and then boiling or steaming until tender. Drain the cooked cauliflower, then mash it up. Toss in tasty additions, such as organic butter from grass-fed cows or olive oil, roasted garlic (optional), ground pepper and sea salt. 

15 oz canned pumpkin puree, or 11⁄2 cup roasted pumpkin puree 3 large eggs
1⁄2 cup full fat coconut milk (the hard, cream part)
1⁄2 cup honey 

1 tablespoon ground cinnamon 1 teaspoon ground nutmeg
1⁄8 teaspoon celtic sea salt
1 Paleo Pie Crust, unbaked 

In a food processor combine pumpkin puree, and eggs. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt. Pour filling into Paleo Pie Crust. Bake at 350° for 45 minutes. Allow to cool then refrigerate for 2 hours to set up 
Paleo Pie Crust 
2 cups blanched almond flour (not almond meal) 1⁄4 teaspoon celtic sea salt
2 tablespoons coconut oil, room temperature
1 large egg 

Place flour and salt in food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball. Press dough into a 9 1/2-inch glass pie dish 

Cranberries provide ample antioxidant proanthocyanidins -- natural substances that help keep your cells healthy. But while cranberries that appear in one solid, canned piece or in sugar-laden sauces aren’t health supporting, homemade cranberry sauce is Paleo-friendly. Try making cranberry sauce with fresh cranberries, pure orange juice, raw honey and a touch of fresh ginger, orange zest, cinnamon and grade A maple syrup. 

LOW CARB BREAD - Serves 8 
2 cups blanched almond flour (not almond meal) 1⁄4 cup golden flaxmeal
1⁄2 teaspoon baking soda
1⁄2 teaspoon celtic sea salt 

2 tablespoons apple cider vinegar
5 large eggs
Optional 1⁄8 teaspoon of stevia or tablespoon or two of honey 

In a food processor combine almond flour, flaxmeal, baking soda, and salt. Pulse in apple cider vinegar and eggs. Transfer batter to a greased 8" cast iron skillet. Bake at 350° for 20-25 minutes. Serve 

5 large eggs
1⁄3 cup canned pumpkin puree 1⁄3 cup coconut sugar
1⁄4 cup coconut flour
1⁄8 teaspoon celtic sea salt
1⁄2 teaspoon baking soda
1 tablespoon pumpkin pie spice 

1⁄3 cup palm shortening
1⁄3 cup coconut sugar
2 tablespoons coconut flour
2 tablespoons ground cinnamon 

In a food processor, combine eggs, pumpkin, and coconut sugar. Pulse in coconut flour, salt, baking soda, and pumpkin pie spice until well combined. Divide batter between 8 paper lined muffin cups. Rinse out food processor. In a food processor, combine shortening and coconut sugar. Pulse in coconut flour and cinnamon. Sprinkle topping over cupcake batter. Bake at 350° for 20-25 minutes. Cool 1 hour. Serve 

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