Following Thanksgiving, the month of December is often focused on all things related to the holidays:
- Time spent with loved ones
- Gift giving
- Get togethers
- And especially FOOD!
If you’re in the holiday spirit, food may be a tough challenge to navigate during this time of year. The majority of snacks, meals, desserts and recipes are on the unhealthy side – often rich with fats, sugars and carbohydrates. So, how do you celebrate the holiday season with foods that help you on your weight management journey?
Healthy Holiday Recipes to Make this December
Peppermint Mocha Waffles
Ingredients:
- 2 flax eggs (2 T ground flax seed mixed with 6 T water)
- 2 cups GF oat flour (ground oats)
- 1/2 cup almond meal
- 1 T baking powder
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1 1/2 cups strong coffee
- 1/4 cup apple sauce
- 1/4 cup maple syrup
- 1 tsp peppermint extract
- 1 tsp apple cider vinegar
- Optional: 1/2 cup mint chocolate chips
Directions:
- Turn on waffle maker. Make flax eggs and set aside.
- In a large bowl, combine oat flour, almond meal, baking powder, cocoa powder and salt.
- In a separate bowl, combine coffee, maple syrup, apple sauce, peppermint extract and apple cider vinegar.
- Add wet ingredients to dry then stir in flax eggs. Let batter sit for 5 minutes.
- Spray waffle maker with non-stick spray or coconut oil.
- For large waffles use 1/2 cup of batter and cook according to waffle maker instructions.
- Serve warm with maple syrup, nut butter or preserves of choice.
Source: The Healthy Maven
Ginger-Chile Roasted Acorn Squash
Ingredients:
- 1 (1 1/2 – lb.) acorn squash, halved lengthwise and seeded
- 3 tablespoons + 1 tsp olive oil, divided
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced red Fresno chile
- 3/4 teaspoon kosher salt
- 1 tablespoon honey
- 1/2 cup pomegranate arils
- 1/3 cup chopped fresh cilantro
Directions:
- Preheat oven to 425 degrees Fahrenheit. Place baking sheet in oven (leave pan in oven as it preheats).
- Cut squash halves into 1-inch-thick slices. Combine 3 tablespoons oil, ginger, chile and salt: rub over slices.
- Arrange in a single layer on preheated pan. Bake at 425 degrees for 25 minutes: turn over after 15 minutes.
- Combine remaining 1 teaspoon oil and honey: drizzle over squash. Top with pomegranate and cilantro.
Source: Cooking Light
Gingerbread Protein Shake
Ingredients:
- 1 cup unsweetened almond milk
- 1/4 cup plain Greek yogurt
- 1 scoop vanilla protein powder
- 1 frozen banana
- 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 2 tsp. pure maple syrup
- Optional: 5-7 ice cubes
- Optional topping: graham cracker crumbles
Directions:
- Place all ingredients in blender, blend. Add ice cubes if desired and sprinkle with graham cracker crumbles.
Source: WLS Daily Plate
Slow Cooker Cranberry Chicken Breast
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup French dressing
- 1 15-ounce can whole cranberry sauce, or 1 cup homemade cranberry sauce
Directions:
- Lightly grease slow cooker. Place chicken breasts in the bottom in a single layer.
- Whisk together French dressing and cranberry sauce. Pour over chicken. Turn chicken to coat all sides.
- Cover and cook on high for 3-4 hours or on low for 6 hours until chicken is cooked through. Garnish with roasted pine nuts and chopped parsley if desired and serve.
Source: Creme De La Crumb
Strawberry Cannoli Santas
Ingredients:
- 12 Large red ripe strawberries, washed
- 1/2 cup Ricotta cheese
- 1 Tablespoon sugar free Torani Syrup
Directions:
- Mix ricotta and Sugar Free Torani syrup together until well combined. Set aside in fridge.
- Prepare the berries. Cut the hull off the tip of the strawberries so they sit flat. Cut the tip of the berry off.
- Hollow a little out of the berry for the cannoli filling to gather.
- Spoon some cannoli filling onto the berry – about a teaspoon or so. Place the tip of the berry on top and spoon a little more filling on top of the berry to finish off the “Santa hat.” Give Santa 3 Sugar Free chocolate chip (or raisin, currents, nut) eyes.
Source: The World According to Eggface
