Some of My Favorite Holiday Recipes

Christmas just wouldn't be Christmas without a little tradition and FOOD! One of the most common things I hear this time of year from clients is that they sort of see December as a "cheat" month because people gift them with goodies, they have their traditions, and/or they feel the need to accommodate their family. While I can understand these justifications, it honestly is just a tragedy to think that people will practically destroy their hard work and health by falling "victim" to tradition, family, and food! I'm sure "tragedy" seems a little dramatic, but if someone uses this type of justified thinking during the holidays, they're probably going to use it every holiday, family gathering, or in times of stress-- and it is MORE than unnecessary considering the vast options out there!
Recreating traditional recipes or craving whims is one of my favorite things to do because you're honestly not missing out. Not only do you get satiate that craving by getting partake in the tradition of still eating xyz, you also get that bonus satisfaction from the fact that you're not eating foods that make you susceptible to weight gain, illness, inflammation, and disease. I realize how good "conventional" holiday treats can taste, but at the end of the day, it really and truly is so much more about the emotions that food evokes than the actual food itself. It's a placebo effect. Daily, people are putting their life on the line (quality and longevity) for what? FLEETING moments of bliss and/or mindless eating. Because? As humans, we just want to feel good. So, if it means grabbing fast-food or eating Christmas cookies, we think it's worth it at the time because, again, we just want to feel good. But what we don't stop and realize is that food is just a short-term patch. A patch that will last an hour or so...until we feel back to where we started, OR worse because we're feeling guilty about what we just ate.
I just challenge you to go to the source of your discomfort, pain, or sense of dull and see what it's REALLY about. Usually, in my program, we touch on "Primary Foods": relationships, career, home environment, creativity, spirituality, finances, etc. These are the things that give us our primary source of energy, not food. When we're high on life and full of soul-food, ingestible food becomes an afterthought. SO, try thinking of ways you can elevate your sense of self without food-- realizing that we've built an emotional relationship with food that usually never ends well. TAKE YOUR POWER BACK.
​One way to do this? When you want some indulgence via food, opt for healthier options/ alternatives. Trust me, they're out there! I would also like to highlight that while it isn't always easy-- it's also isn't always hard! When I first started this change, I had moments of withdrawal, but, now, someone couldn't pay me to eat most conventional treats/ foods. I don't see value in it-- not only because I now see the light and know that you can eat healthy AND delicious at the same time, but because that food just isn't appetizing when I know the harm it could have on my body, energy, and mental health....and what it's really made of. (Hint: it has just about as much real food in it and/or health benefits as eating a Christmas ornament.)
IF you would like some support and assistance in making this transformational transition, contact me for a complimentary 45-minute consultation....now, ENJOY THE RECIPES BELOW!

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Basmati Rice Pudding

This is by far one of my favorite new food traditions! I do suggest making double because it's amazing right out of the oven AND eaten chilled the next day for breakfast...SO good. (The video above is from my Instagram story I recently posted.)

Ingredients:
- 2 cups water
- ½ tsp sea salt
- 1 cup white basmati rice (rice with the lowest GI)
- 1 - 14 oz. can organic coconut milk
- 2 raw egg yolks only, beaten (the most nutritious part of the egg! Contrary to popular belief, studies show that yolks can actually lower your chance of heart disease!)
- 3 Tbsp + 1 tsp lakanto, xylitol, erythritol, or brown coconut sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup shredded coconut, optional garnish.
- for added "holiday" flavor, omit the 1 1/2 teaspoons of cinnamon and nutmeg and use 1 1/2 tsp of premixed pumpkin pie spice- or, just add allspice, cardamom, clove, etc. You can also add 1/2 tsp vanilla extract or Frontier's vanilla flavoring before baking.

Instructions:
To Cook Rice: In a medium saucepan bring 2 cups water to boil, cover, reduce heat to low, and cook 30 minutes until rice is tender.
To Make Pudding:
1. Combine coconut milk, sweetener, egg, cinnamon, and nutmeg.
2. Combine liquid ingredients with cooked rice. Mix well.
3. Fold into a baking dish or casserole dish that has been coated evenly with quality butter or coconut oil.
4. Bake at 350 degrees for 25 - 30 minutes.
5. Serve warm or chilled! This dessert/ breakfast is delicious when topped with shredded coconut, berries, pumpkin seeds, and whipping cream, if desired.


Whipped Cream

Ingredients:
- 1 can of organic coconut cream
- 1 - 2 Tbsp of sweetener (optional)

Instructions:
1. Using an electric mixer or hand help blender, whip cream and healthy sweetener of choice at highest speed until stiff peaks form (approximately 3 minutes).
2. Store in an airtight container for at least 4 hours (best overnight).
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Mini Egg Casseroles

For this easy crowd pleaser, measurements really all depend on how many people you're cooking for! My mom and I have separately made these a handful of times without an actual recipe and we've both eyed it and it came out pretty much the same. 

Ingredients
- Eggs, organic and pasturized is best
- Almond milk, unsweetened
- Additions: chopped zucchini, spinach, bell pepper, onion, beef or turkey sausage, quality, goat cheese, tomato, shredded red skin potato-- really anything that you might desire in an omelet! Also, it's fun to have at least few different options to appeal to larger groups. Maybe one meatless and/or cheeseless. 

Instructions:
1. If you're using meat, onion, zucchini, bell pepper, or anything that takes a while to cook through, first, cook in a pan. I prefer sauteing onion, zucchini, and my peppers a little before baking to ensure that they're tender. Also, partially brown any meat before baking! 
2. Mix all ingredients into a bowl. Add a splash of almond milk. For approx a dozen eggs, maybe 1/4-1/2 cup of almond milk. Add salt, pepper, etc. to taste preference.
3. Evenly pour into lightly oiled muffin tins (ghee, butter, olive oil) or paper liners (they do stick a bit to the paper, but it does make serving a little easier) 
4. Bake at 375 for approx 18-20 minutes. 

Pairing suggestion: these taste great with piped whipped avocado! (Sort of like a frosting. You just blend avocado with a little bit of olive oil to make it smooth and creamy. Then, add the mixture to a ziplock bag with a tiny corner snipped.)

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Ginger Cookies

This recipe was a fun one to create because I have always had a LOVE for ginger cookies (especially the giant ones at Whole Foods), but in the persuit of eating foods that align with my body, I don't choose to eat gluten or refined cane sugar-- SO, this delicious cookie was created! Pairing suggestion: Hallmark Christmas movie ; )

Ingredients:
- 3/4 cup organic palm oil shortening (Nutivia has a responsibly sourced option that doesn't harm the orangutan's natural habitat) 
- 3/4 cup packed brown coconut sugar
- 1/4 cup amber coconut nectar (Big Tree is a good option)
- 1 egg
- 2 cups brown rice flour
- 2 tsp baking soda
- 1/4 tsp sea/pink salt
- 1 tablespoon ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves or pumpkin pie spice
- 1/8 cup xylitol (optional garnish)

​Instructions:
1. Preheat oven to 350.
2. In a large bowl, mix together shortening, brown sugar, and nectar.
3. Whisk in egg. Set aside.
4. In a large bowl, mix together dry ingredients (minus xylitol).
5. Add flour mixture to sugar mixture and blend until fully combined.
6. Shape dough in small balls (approx 1 1/2 inch...a little smaller than a golf ball) and gently press dough on a plate of scattered xylitol.
7. Transfer to baking sheet 1" apart.
8. Bake for 10-12 minutes.
9. Let cool for 5. Then, transfer to cooling rack.

Seasons Greetings and Happy Eating!

- Holly