Healthy Holiday Recipes: Gluten-Free (& paleo friendly) Pecan Pie

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have GLUTEN FREE (& PALEO FRIENDLY) PECAN PIE from: Kayla Chandler

NOTE: This will be the last morning post until the new year. Look for my next morning post on Monday, January 7, 2019.

Gluten-Free (& paleo friendly) Pecan Pie

  • Servings: 8
  • Difficulty: easy
  • Print

A healthier take on this classic and delicious pie!

Ingredients

For the Crust
  • 2 C. Blanched Almond Flour not almond meal
  • 1/4 tsp Sea Salt or Himalayan Salt
  • 2 Tbsp Unrefined Coconut Oil melted
  • 1 Pastured-Raised Egg
For the Filling
  • 1 C. Organic Unrefined Coconut Sugar (see link in article above)
  • 3/4 C. Organic Grade A Maple Syrup
  • 3 Tbsp Grass-fed Butter can also use Ghee or Coconut Oil (melted)
  • 3 Pasture-Raised Eggs lightly beaten
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt or Himalayan Salt
  • 2 C. Pecan Halves
  • 1/2 tsp Cinnamon optional

Directions

For the Crust
  1. Preheat oven to 400 degrees F and make sure rack is in the middle section
  2. Combine the almond flour and salt until combined. Add egg and coconut oil and mix until a ball forms. (A food processor can be used for this step)
  3.  Press dough, including any stray crumbles from the bowl, evenly onto a 9-inch pie dish (see video above). Chill in the refrigerator.
For the Filling
  1. While dough chills, combine all filling ingredients, except pecans, in a bowl. Whisk until fully combined. Add pecans and stir until well coated. Let sit for 5 minutes.
  2. Remove pie crust from refrigerator and slowly pour the Filling into the pie crust.
For Baking
  1. Place pie dish onto a large baking sheet to catch any spill-overs. Place in oven on the middle rack and cook for 20 minutes.
  2. Reduce heat to 350 degrees F. and cook for another 30-40 minutes.
  3. Remove from oven and let cool completely before serving (takes a few hours to cool).

Healthy Holiday Recipes: Perfect Prime Rib

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have the PERFECT PRIME RIB RECIPE from Food Wishes.

Perfect Prime Rib

  • Servings: depends on size of roast
  • Difficulty: easy
  • Print

The prefect main dish for your holiday table. It's so elegant and delicious! You'll never believe how easy this is to prepare!

Ingredients

  • 4 to 8 pound Prime Rib of Beef, BONE-IN, fat cap removed (ask the butcher to explain)
  • kosher salt as needed
  • 1/4 cup soft butter
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon Herbes de Provence (this is just a dried herb blend – you can use any thing you like, or just salt and pepper)

Directions

  1. Leave prime rib on counter for at least 6 hours – preferably longer. (It must be at room temp, or the recipe won’t work.)
  2. Preheat oven to 500 degrees
  3. Mix butter, Herbes de Provence and black pepper together and spread all over prime rib.
  4. Sprinkle salt liberally over the buttered prime rib
  5. Cook the beef at 500 degrees for 5 minutes per pound. Multiply size of roast (from packaging) by 5. This is the length of time you’ll cook the beef at 500 degrees. For example, if your roast is 4 pounds multiply 4 X 5 = 20, so you’d cook the beef at 500 degrees for 20 minutes.
  6. After the allotted time, turn oven off and leave for 2 hours. DO NOT OPEN THE DOOR.
  7. Remove from the oven and serve. Bones can be removed if desired prior to serving.

Healthy Holiday Recipes: Gordon Ramsey’s Green Bean Salad with Mustard Dressing

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have Green Bean Salad with Mustard Dressing from Gordon Ramsey

Green Bean Salad with Mustard Dressing

  • Servings: 4-6
  • Difficulty: easy
  • Print

Tired of Green Bean Casserole? Try this refreshing and tasty recipe from Gordon Ramsey

Ingredients

  • 1 head of garlic
  • 2 pounds fresh Green beans (cleaned)
  • salt
  • 2-3 tbs White wine vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 150 ml olive oil

Directions

  1. Preheat the oven to 350 degrees. Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
  2. While garlic is roasting, blanch the green beans by plunging them in plenty of boiling salted water for 1½ cooked, but still crunchy. Run immediately under cold running water, then drain and leave to one side.
  3. Toast almonds in a medium-hot dry frying pan for 2–3 minutes until golden.
  4. Squeeze the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.
  5. Dress the green beans, toss to coat well, top with toasted almonds and serve.
  6. SOURCE: https://www.lifestylefood.com.au/recipes/18242/green-bean-salad-with-mustard-dressing


Healthy Holiday Recipes: Christmas Wreath Salad

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have a quick and easy CHRISTMAS SALAD WREATH  from: mealthy.com.

Christmas Wreath Salad

  • Servings: 8
  • Difficulty: easy
  • Print

If you're looking for a quick and healthy side dish to your holiday dinner, this delightful recipe fits the bill.

Credit: mealthy.com/recipes/1642/christmas-wreath-salad

Ingredients

    CHRISTMAS WREATH SALAD

  • 2 heads Romaine lettuce, thinly sliced (about 6 cups)
  • 1 ruby red grapefruit, cut into supremes
  • 1 green pear, thinly sliced
  • 1 Haas avocado, thinly sliced
  • ¼ cup feta cheese crumbles
  • ¼ cup pomegranate seeds
  • 2 tablespoons sliced almonds
  •  

    POMEGRANATE-POPPY DRESSING

  • ½ cup extra-virgin olive oil
  • ⅓ cup pomegranate juice
  • ¼ cup low-fat mayonnaise or yogurt
  • 3 tablespoons honey
  • 2 tablespoons champagne vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground mustard
  • 1 tablespoon poppy seeds

Directions

  1. Arrange lettuce onto a large, circular platter into a wreath shape.
  2. Arrange grapefruit supremes, pear slices, and avocado slices in groupings onto the lettuce in a decorative pattern.
  3. Sprinkle pomegranate seeds, feta, and almonds over the wreath.
  4. Blend dressing ingredients, and serve in a small bowl at the center of the wreath.

Healthy Holiday Recipes: Eggs Benedict Casserole with Hollandaise Sauce

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have a decadent, yet easy to prepare breakfast: EGGS BENEDICT CASSEROLE WITH HOLLANDAISE SAUCE

Eggs Benedict Casserole with Hollandaise Sauce

  • Servings: 6-8
  • Difficulty: medium
  • Print

This delicious dish is easy to put together on Christmas morning, or even prepare it the night before, then pop it in the oven in the morning. It's fancy enough to please even the toughest crowd

Ingredients

    THE CASSEROLE

  • 6 English muffins, toasted and cut into 1-inch pieces
  • 1 tablespoon olive oil, plus more for greasing
  • 1 large leek, dark green part removed, cut into 1/4-inch half moons
  • 12 ounces Canadian bacon, chopped
  • 6 large eggs, at room temperature
  • 2 1/2 cups whole milk
  • 1 1/2 teaspoons mustard powder
  • 1 1/2 cups heavy cream
  • 2 tablespoons fresh chives, plus more for garnish
  • ½ teaspoon cayenne pepper
  • Salt and pepper, to taste
  •  

    HOLLANDAISE SAUCE

  • 8 egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 stick melted butter

Directions

    ** FOR CASSEROLE
  1. Preheat oven to 350F.
  2. Coat a 9×13 baking dish with olive oil and evenly spread toasted English muffins on the bottom.
  3. 3.Heat oil 1 tablespoon of olive oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon, continue to cook until the leeks and bacon begin to brown.
  4. Spread mixture over the English muffins, set aside.
  5. In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne, season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives.
  6. ** FOR HOLLANDAISE SAUCE Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Over a double boiler whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break, whisk in 1 tablespoon of water at a time. Serve sauce over Eggs Benedict Casserole.

Healthy Holiday Recipes: Slow Cooker Paleo Pumpkin Spice Trail Mix

Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. So, this week, each morning, I’m posting a healthy holiday recipe. I hope you enjoy!

Today we have: Paleo Pumpkin Spice Trail Mix

Slow Cooker Paleo Pumpkin Spice Trail Mix

  • Servings: 10 to 12
  • Difficulty: easy
  • Print

Whether you need a quick, healthy snack for the kids or a tasty appetizer for holiday party guests, this quick and easy recipe fits the bill.

Ingredients

  • 2 1/4 cups raw walnuts, chopped (or use halves)
  • 1/2 – 2/3 cup raw cashews
  • 1/2 cup raw pumpkin seeds
  • 1/2 – 1/3 cup chopped pecans
  • 1/4 cup coconut sugar (maple syrup is fine but it will be more like clusters when cooked)
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • 1 tbsp pumpkin spice
  • dash of sea salt
  • extra cinnamon if desired
  • 1 cup dried cranberries
  • 1 cup or more of [url] dark chocolate ∞http://amzn.to/2f8VgqL[/url] and/or cacao nibs combined.
  • parchment paper

Directions

  1. Place nuts in a slow cooker, then add sugar, spices, coconut oil and salt. Combine thoroughly, until everything is well coated.
  2. Cook on high for 60 to 90 minutes (until the nuts are well cooked/roasted) – stir a few times while they are cooking
  3. Once the nuts have browned as desired, remove from cooker and spread on parchment paper.
  4. Allow to dry, then add to mixing bowl and stir together with cranberries and chocolate. – store in an airtight container.
  5. PHOTO CREDIT: https://www.cottercrunch.com/slow-cooker-paleo-pumpkin-spice-trail-mix/

PHOTO CREDIT: https://www.cottercrunch.com/slow-cooker-paleo-pumpkin-spice-trail-mix/

Healthy Holiday Recipes: Brie Stuffed Mushrooms

Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. So, this week, each morning, I’m posting a healthy holiday recipe. I hope you enjoy!

Today we have: BRIE STUFFED MUSHROOMS

Brie Stuffed Mushrooms

  • Servings: 4-6
  • Difficulty: easy
  • Print

Have a dinner or cocktail party coming up for the holiday season? These delicious, creamy bites will do the trick

Credit: whatsgabycooking.com/brie-stuffed-mushrooms/

Ingredients

  • 12 Baby Bella Mushrooms
  • 1 small wedge of Brie cheese
  • 1/3 cup Panko bread crumbs (you can buy these gluten free)
  • 1/4 cup Pecorino Cheese
  • 1/4 cup Parmesan Cheese
  • 1 tsp fresh thyme, chopped
  • salt and pepper to taste
  • 4 tbs olive oil

Directions

  1. Pre-heat your oven to 350 degrees.
  2. Clean and remove stems from mushrooms, then place in a baking dish and drizzle with 2 tbs olive oil.
  3. Place 1 tbs Brie into each mushroom
  4. Combine remaining ingredients and place a small scoop of the mixture into each mushroom.
  5. Bake for 20 – 25 minutes, or until cheese is melted and mushroom is tender.
  6. PHOTO CREDIT: https://whatsgabycooking.com/brie-stuffed-mushrooms/

PHOTO CREDIT: https://whatsgabycooking.com/brie-stuffed-mushrooms/

Healthy Holiday Recipes: Homemade Eggnog (Dairy Free, Paleo, Gluten Free)

Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. So, this week, each morning, I’m posting a healthy holiday recipe. I hope you enjoy!

Today we have: Egg nog, that’s dairy free, paleo, gluten free

Homemade Eggnog (Dairy Free, Paleo, Gluten Free)

  • Servings: 3
  • Difficulty: easy
  • Print

A fresh, light, Italian-inspired pasta recipe perfect for a late summer dinner.

Ingredients

  • 3 cups full fat coconut milk in the can
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • a dash of all spice
  • 4 pasture raised egg yolks – (THE USE OF PASTURE RAISED IS HIGHLY RECOMMENDED – due to the nature of the recipe)
  • 1/4 cup maple syrup

Directions

  1. Add first 5 ingredients to a pan, bring to boil, then remove from stovetop.
  2. Mix egg yolks and syrup together.
  3. Slowly pour egg mixture into coconut milk, whisking continuously.
  4. Pour into glass container and chill for several hours.
  5. If desired, serve with whipped coconut cream.

Healthy Holiday Recipes: Paleo Carrot Cake Cookies

Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. So, this week, each morning, I’m posting a healthy holiday recipe. I hope you enjoy!

Today, we have: PALEO CARROT CAKE COOKIES

Paleo Carrot Cake Cookies

  • Servings: 10-12
  • Difficulty: easy
  • Print

Now this is whole food goodness! Sweetened with dates, filled with fresh grated carrot...you don't get any better than this.

Ingredients

  • 1/2 nut butter (almond butter was used in the original recipe)
  • 1/2 cup shredded carrots
  • 1/2 cup chopped fresh basil
  • 1/2 cup shredded carrot
  • 7-8 Medjool dates, pitted, diced into tiny pieces + soaked in warm water 10 mins, drained
  • 2 eggs
  • 1 tbs coconut flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Directions

  1. Preheat oven to 325 degrees
  2. Line a cookie sheet with parchment paper
  3. Mix all ingredients together.
  4. Drop spoonfuls onto cookie sheet. Shape into circles if desired.
  5. Bake 10 – 12 minutes, or until firm to touch.
  6. For additional sweetness, add 2 tbsp honey or maple syrup to batter. For additional flavor/crunch, add 1/4 cup chopped pecans to batter.

    Photo credit: https://www.meghanlivingstone.com/paleo-carrot-cake-cookies/


Photo credit: https://www.meghanlivingstone.com/paleo-carrot-cake-cookies/

Healthy Holiday Recipes: Raw Chocolate Truffles

Ahh, the holiday season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. So, this week, each morning, I’m posting a healthy holiday recipe. I hope you enjoy!

Today we have:  RAW CHOCOLATE TRUFFLES FROM POPSUGAR FITNESS:


Raw Chocolate Truffles

  • Servings: 10-15
  • Difficulty: easy
  • Print

These tasty little morsels are bursting with vitamins, minerals and anti-oxidants. Plus, they're sweetened with dates and maple syrup, so, you'll find no processed sugar here.


Credit: PopSugar Fitness

Ingredients

  • 1 cup pitted dates
  • 1 cup soaked cashews (soak a minimum of 3 hours or overnight)
  • 1 cup raw cacao powder plus more for rolling
  • 1/2 cup melted coconut oil
  • 2 tbs maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • pinch of sea salt
  • pinch of cayenne pepper
  • shredded coconut for rolling

Directions

  1. Place all ingredients, except shredded coconut, in a blender or food processor and blend until smooth, scraping sides as needed.
  2. Roll into tablespoon size balls.
  3. Coat balls in either cacao or shredded coconut.
  4. Freeze for a few hours, preferably overnight.
  5. Remove from freezer and set at room temperature for 30 minutes prior to serving.