Here are some easy & healthy holiday recipes that the whole family will enjoy without the guilt!
Simple Roasted Sweet Potatoes
- 2 large or 3 small sweet potatoes
- 2 tsp oil (grapeseed or avocado)
- 1 tsp garlic powder, or to taste
- 1 tsp salt, or to taste
- 1 tsp black pepper, or to taste
- Wash and scrub sweet potatoes thoroughly. Run a peeler over them and peel about half of the skin. Dry potatoes well with a paper towel.
- Cut sweet potatoes in half length-wise, and then cut each half into 4 long strips. Chop each of the strips into small cubes, about ½ thick.
- Line a large baking sheet with parchment paper. Spread onto baking sheet, drizzle with 2 tsp olive oil, and sprinkle with garlic powder, salt and black pepper. Toss to coat.
- Bake at 400 degrees for 25-30 minutes or until crisped, flipping once halfway through to make sure that both sides get crispy. Turn broiler on low for 60 seconds at the end if needed to get crispy.
Roasted Brussels Sprouts with Mustard Dressing
- 2 lbs fresh brussels sprouts, halved lengthwise
- 6 tbs extra virgin olive oil
- ½ tsp and 3/8 tsp salt, divided
- ¾ tsp black pepper
- 2 tbs apple cider vinegar
- 1 tbs grainy mustard
- 2 tbs chopped fresh parsley
- Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to a large rimmed baking sheet lined with aluminum foil. Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.
- Meanwhile, whisk together vinegar, mustard, 1 tablespoon parsley, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add remaining 1/4 cup oil in a slow, steady stream, whisking constantly, until emulsified.
- Add sprouts to dressing; toss to coat. Transfer to platter; sprinkle with remaining 1 tablespoon parsley.
Green Beans with Lemon and Garlic
- 2 lbs green beans, ends trimmed
- 1 tbs extra virgin olive oil
- 3 tbs butter
- 2 large garlic cloves, minced
- 1 tsp red pepper flakes
- 1 tbs lemon zest
- Salt and pepper
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
- 1 pie crust
- 1 15-oz can pumpkin puree
- 3 eggs
- ¼ cup pure maple syrup
- ¼ cup coconut sugar or organic cane sugar
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp allspice
- ¼ tsp salt
- Make pie crust as directed
- Prehead oven to 350 degrees
- Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
- Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn’t burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.
- Allow pie to cool for at least an hour before serving. Pie should be kept in fridge once completely cool. Top with whipped cream or ice cream. Store pie in fridge.