Blogger Abby Snelling (pictured) testing out the Coffee Pumpkin Paleo Bread! It’s a winner!
Happy Holidays, everyone! Now until January of 2017 (and probably past then), it is officially the holiday season, and we couldn’t be more excited! Tis the season of family get togethers and holiday parties with friends and coworkers, which also means t’s also the season of indulging in really good homemade recipes and baked goods. The thing about the holidays is that it is a time of gift giving, a time of celebrating, and certainly a time of temptations. It’s the best time of the year, and it’s easy to give into the cookies, candies, and high calorie foods that our parents love to shower us with when we are home for the Holidays.
Whether you are watching your weight or simply trying not to consume too many sweets (if there is such a thing!), it’s easy to indulge in the yummy flavors of the holiday seasons, like pumpkin spiced treats and sweet and savory snacks.Temptations are extremely hard to ignore, and giving in is not always a bad thing if the portion sizes are under control. It is the holidays after all, and you should be able to celebrate with some sweet snacks, but sometimes it’s hard to quit!
I have a list of recipe’s that are healthy and yummy alternatives to some of the fattening sugary temptations that plague our waistlines. This holiday season, opt for these yummy recipes to place on your table during big family dinners! Start off this holiday season with some of our favorite new recipes full of “holiday” flavors that will keep your waistline thin and your spirits high!
– 3 Cups Roasted Brussels Sprouts (Ingredients and Instructions on Roasting Below)
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil.
- Prep and baking: Preheat oven to 400 degrees F and grease a foil lined baking sheet with 1 tablespoon of olive oil. Make sure all of the Brussels sprouts have their ends trimmed and yellow leaves removed, then being slicing them in half. Combine all of the halves into a bowl with 2 tablespoons of olive oil and toss the Brussel sprouts with the olive oil. Place onto the baking sheet and bake for around 20-25 minutes. During the last 5-10 minutes, flip them for even browning.
-Roasted Butternut Squash (Ingredients and Instructions Below)
- 1 ½ lbs. butternut squash, peeled, seeded, and cubed into 1-inch cubes (so around 4 cups of uncooked cubes)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- Prep and baking: Preheat the oven to 400 degrees F and grease a foil-lined baking sheet with 1 tablespoon of olive oil. Peel, seed and chop the butternut squash into cubes and then combined in a bowl with 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Bake for 20-25 minutes. Fun fact, you can roast the Brussel sprouts and butternut squash together. How cool?!?!
– ½ cup pumpkin seeds
– 1 cup dried cranberries
– 2 tablespoons maple syrup (optional)
Let’s put it all together now!
- In a large bowl, combine the squash, Brussel sprouts, pumpkin seeds, and cranberries and mix! If you want this recipe to be more on the sweet side, you can add more maple syrup when combining ingredients. This recipe serves 6.
Crispy Roasted Green Beans
- 2 lbs. green beans, trimmed
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon chili flakes
- salt and pepper
- Preheat the oven to 425 degrees F and put a baking sheet in the oven for 10 minutes. In a bowl, mix all of the ingredients listed above and mix well! Next, put all of the green beans on the baking sheet in a single layer. Bake until crispy, so around 8 minutes.
Paleo Pumpkin Coffee Cake (Gluten Free)
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 cup canned pumpkin
- 4 eggs
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup coconut flour
- ½ cup almond flour
- 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- Preheat the oven to 325 degrees F and line a 9×9 pan with parchment paper.
- First, start by making the crumb topping:
- Combine all of the ingredients listed under the crumb topping heading and mix well. It should look kind of like wet sand.
- Next focus on the cake part. Combine the coconut oil, maple syrup, coconut sugar, and pumpkin from the ingredients listed under the ingredient heading. Add the eggs next, stir, and then add in the almond flour, coconut flour, baking soda, pumpkin spics, cinnamon, and salt.
- Now pour into the 9×9 pan and cover with crumb topping and bake for 45-50 minutes.
Cranberry Blueberry Crisp
- 2 cups frozen blueberries
- 1 ½ cups fresh cranberries
- 3 tablespoons sugar
- ¾ cups light brown sugar
- 7 tablespoons of coconut oil
- ½ cup gluten free flour blend or almond flour
- 1 cup rolled oats
- ¾ teaspoon cinnamon
- Preheat the oven to 375 degrees F. Rinse and drain the blueberries and cranberries and place them in a square baking dish. Sprinkle with 3 tablespoons of sugar.
- Next, in a large bowl, combine the oats, gluten free flour, cinnamon, and brown sugar and mix. Now add the melted coconut oil and mix together with a pastry cutter so that it resembles a crumb topping. Spread the crumbly topping over the berries and bake for 35 minutes or until the crumb topping is lightly brown and the berries are bubbly.
By: Abby Snelling