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Check out some healthy versions of holiday classics!

Pumpkin Pecan Tart

Pumpkin Pecan Tart
Prep Time
2 hours prep time + 2 hours chill time
Number of Servings
Serves 8
Ingredients

Base

  • [q:3/4] oz raw sunflower kernels
  • 1 oz raw almonds
  • [q:3 1/2] oz gluten-free plain (all-purpose) flour
  • [q:1/4] tsp psyllium husk powder
  • [q:1/2] tsp ground cinnamon
  • [q:2 1/4] oz coconut oil, solid
  • 1 oz coconut sugar
  • [q:1 1/2] oz coconut yogurt
  • [q:1/2] tsp vanilla extract

Filling

  • 2 tsp chia seeds
  • [q:1 3/4] oz pumpkin purée*
  • [q:5 1/2] oz soft medjool dates, pitted
  • 1 tsp vanilla extract
  • [q:1/4] tsp ground sea salt
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground ginger
  • [q:1/4] tsp ground nutmeg
  • [q:3/4] oz coconut oil, softened
  • [q:1 1/3] cups pecans, roughly chopped, divided
Directions
  1. Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
  2. Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
  3. In a small bowl, thoroughly mix chia seeds and [q:1/8] cup of water. Set aside to become gelatinous.
  4. In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and [q:1/2] cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
  5. Preheat oven to 350°.
  6. Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
  7. Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
  8. Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.
Nutrition Info
365 Calories, 5 g Protein, 32 g Carbohydrates, 6 g Fiber, 27 g Total fat (11 g sat), 78 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, Zinc

Spiced Cranberry-Apple Cider

Spiced Cranberry-Apple Cider
Prep Time
40 minutes
Number of Servings
6
Ingredients
  • 1 quart apple cider
  • 1 cup unsweetened cranberry juice
  • 2 cinnamon sticks
  • 1-inch piece of peeled ginger, sliced thinly
  • 1 tsp whole cloves or 1 pod star anise
  • 2 Tbsp honey
  • 1 organic orange, thinly sliced with peel, (optional)
Directions
  1. Bring all ingredients, except orange slices, to a boil in a medium pan.
  2. Reduce heat to low and simmer for 30 minutes.
  3. Using a fine-mesh strainer, strain cider into mugs. Discard spices.
  4. Garnish mugs with orange slices, if using, and serve.
Nutrition Info
129 Calories, 1 g Protein, 33 g Carbohydrates, 1 g Fiber, 9 mg Sodium, [nutrition:2] Vitamin C

Apple-Walnut Stuffing

Apple-Walnut Stuffing
Prep Time
45 minutes, plus overnight sit time for bread
Number of Servings
10
Ingredients
  • 1 loaf of dairy-free, gluten-free bread, chopped into 1-inch cubes (about 9 cups)
  • 2 Tbsp olive oil, plus extra for oiling casserole dish
  • [q:1/4] cup minced shallots
  • 3 celery ribs, cut into [q:1 1/2]-inch dice
  • 3 Granny Smith apples, cut into [q:1/2]-inch dice
  • 1 cup walnuts, chopped
  • 2 cup apple cider
  • 1 tsp dried sage
  • [q:1/2] tsp dried thyme
  • 2 eggs, lightly beaten*
  • Salt and freshly ground black pepper
Directions
  1. Set gluten-free bread cubes out overnight on a baking sheet, so they can dry out a bit.
  2. Preheat oven to 350°. Oil the bottom and sides of a large glass casserole dish with oil.
  3. Heat the 2 tablespoons of oil in a large skillet set over medium heat. Add shallots and sauté until softened, about 3 minutes. Add celery and sauté for 4 minutes. Add apples, walnuts, and apple cider and sauté for 5 minutes.
  4. Transfer mixture to oiled casserole dish. Add bread cubes, sage, thyme, lightly beaten eggs, and salt and pepper to taste. Gently combine until all the bread is moistened.
  5. Bake for 30 minutes, until stuffing is browned and crispy on top.
Nutrition Info
253 Calories, 6 g Protein, 37 g Carbohydrates, 4 g Fiber, 10 g Total fat (1 g sat), 399 mg Sodium, [nutrition:1] Vitamin K, [nutrition:1] Phosphorus, [nutrition:1] Potassium

Turkey Bone Broth

Turkey Bone Broth
Prep Time
4 hours
Number of Servings
Serves 6
Ingredients
  • Turkey carcass
  • 2 Tbsp cider vinegar
  • Salt
  • Your favorite herbs and spices, optional
Directions
  1. Put turkey carcass with most of the meat removed into a large soup pot.
  2. Cover carcass with filtered water. Add two tablespoons cider vinegar.
  3. Bring water to a boil. Reduce heat and simmer for four hours.
  4. Place a fine-mesh strainer over another large pot. Strain broth through it. Remove any meat.
  5. Add salt to taste or add your favorite herbs and spices. You can enjoy broth on its own or use it for your favorite soup.
Nutrition Info
52 Calories, 6 g Protein, 4 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 2 g Total fat (1 g sat), 96 mg Sodium, [nutrition:2] Vitamin B3 (niacin), [nutrition:1] Vitamin B12, Phosphorus

Cornbread Stuffing

Cornbread Stuffing
Prep Time
45 Minutes
Number of Servings
Serves 8
Ingredients
  • [q:1 1/2] Tbsp oil, divided
  • 1 lb chicken sausage, chopped into bite size pieces
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium white onion, finely chopped
  • 3 cups bite-size pieces gluten-free cornbread
  • [q:1/4] cup chopped fresh parsley
  • [q:1/2] low-sodium chicken stock
Directions
  1. Preheat oven to 375°. Oil a large casserole dish with 1 teaspoon of the oil and set aside.
  2. Heat remaining oil in a large skillet set over medium heat. Add sausage and cook until it begins to brown.
  3. Add garlic, carrots, celery, and onion to skillet. Cook for about 10 minutes, until vegetables begin to brown.
  4. Add corn bread and parsley. Slowly pour in stock and stir gently.
  5. Spread stuffing mixture in an even layer into casserole dish. Bake until heated through, approximately 15 to 20 minutes.
Nutrition Info
237 Calories, 10 g Protein, 16 g Carbohydrates, 2 g Fiber, 14 g Total fat (4 g sat, 2 g mono, 2 g poly), 736 mg Sodium, [nutrition:1] Vitamin K, Calcium, Phosphorus