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  • It’s ABOUTTIME for Healthy Holiday Recipes (2015)

It’s ABOUTTIME for Healthy Holiday Recipes (2015)

November 18, 2015
by Chanel Collette
It’s ABOUTTIME for Healthy Holiday Recipes (2015)

It’s ABOUTTIME for some healthy holiday hosting recipes. We compiled some of our Ambassador’s favorite hosting dishes into an entire menu for you and your guests. Making healthier alternatives doesn’t mean you have to sacrifice flavor – we promise these recipes will be a crowd pleaser for any crowd your hosting. Try one or feature them all — we did most of the brain work for you.

FIRST COURSE

Cran-Apple Kale Salad  (make 5 servings) 

contributed by Chanel Collette  – @ChanelCollette

Cran-Apple Kale Salad - great served warm or cold

Cran-Apple Kale Salad – great served warm or cold

Ingredients

  • 5 oz of kale leaves (stems removed)
  • 2 lemon wedges
  • 1 jazz apple (diced approx. 160g)
  • 1 packet of stevia
  • 1 tbsp extra virgin olive oil
  • ½ tbsp balsamic vinegar
  • 1/3 cup craisins (40g)
  • 1/3 cup chopped walnuts (40g)
  • ¼ tbsp. sea salt
  • dash of cinnamon

Directions

  • In a medium mixing bowl, combine diced apple, craisins, chopped walnuts, balsamic vinegar and olive oil
  • Squeeze 2 lemon wedges over mixture
  • Toss until well coated
  • Heat a large non-stick skillet to a medium heat
  • Add fruit mixture to skillet and sauté for approx. 10 minutes until fragrant
  • Reduce heat to low and gradually add kale leaves and slowly stir the salad to prevent leaves burning
  • Sauté until leaves are slightly wilted and oil coated – approx. 5 minutes
  • Sprinkle cinnamon and stevia over skillet and toss
  • Serve warm or chilled

Nutrition Facts: 1 serving = 1 cup

Cal  134  / Carbs  15g  / Fat  8g / Protein  2g

MAIN COURSE

Mushroom Burgers  
Holiday Recipes

Mushroom Burgers shown more as finger food nuggets

contributed by Vincent Camps – @vcampsrun 

Spices:

  • 1/4 tsp garlic powder
  • 2 Tbsp dried parsley flakes
  • 1/4 tsp sea salt (to taste)
  • a few dashes pepper (to taste)
  • 2 Tbsp salt-free spice blend – any variety you’d like
  • 1/2 cup nutritional yeast + (add more if you’d like more cheezy flavor)
  • 1 Tbsp mushroom powder

Liquid:

  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple or agave syrup
  • 2 Tbsp tamari or soy sauce
  • 2 Tbsp oil (olive, coconut)
  • 3/4 cup water (or veggie broth for added flavor)

Base:

  • 1 1/2 cups TVP or TSP (textured veggie protein)
  • 1 can cannellini beans, drained
  • 1 1/2 cups mushrooms, chopped (any variety!)
  • 1/3 cup diced onion, sweet or white
  • 1/2 cup whole wheat flour
  • Saute in 1-2 Tbsp safflower oil (or bake at 375 degrees for about twenty minutes)

Directions:

  1. Combine all the spices in a large mixing bowl.
  1. Add in the liquids and the base ingredients. Grab a large fork and start mashing well – especially the beans. Try to break them down as much as possible so they provide a sticky agent which binds the patties together.
  1. Add in the flour. You can add in a tablespoon at a time until you are comfortable with the consistency. You want the mixture to be like a very wet bean patty. If you need to absorb even more moisture, add in more flour or try bread crumbs. More nutritional yeast could also be added.
  1. Preheat oven to 400 degrees
  1. Make golf ball sized balls for nuggets – or patty-sized for burgers and add to a non stick pan.  Bake until Golden Brown.
@SIDE DISH
Roasted Root Vegetables 
A crispy crunch way to sneak in some veggies

A crispy crunch way to sneak in some veggies

contributed by Stephanie Brust – @stephbrust

Ingredients:

  • 1 lb Carrot, washed and peeled
  • 1 lb Parsnips, washed, peeled, and halved lengthwise
  • 1 Medium yellow onion, quartered
  • Cooking oil of choice (macadamia nut, olive, coconut, avocado, etc.)
  • 1-2 Tbsp Fresh Thyme
  • Sea Salt
  • Cracked pepper

Directions:

Preheat oven to 400 degrees. Toss all vegetables together in a bowl with oil and season with salt, pepper, and thyme. Spread all the pieces into a single layer on a roasting pan. Roast until lightly browned and tender, approximately 45-55 minutes.

DESSERT

CHOCOLATE CHIP PUMPKIN MUFFINS 
moist chocolate goodness

moist chocolate goodness

 contributed from from Kimberlee Hummel – @kimberleehummel

Ingredients:

♦️1/3 cup + 2 Tbsp coconut flour

♦️1/3 cup @tryabouttime chocolate protein

♦️1/3 cup cacao or unsweetened cocoa powder

♦️1/3 cup coconut sugar

♦️2 tsp cinnamon

♦️1/2 tsp salt

♦️1 tsp baking soda

♦️1 tsp baking powder

♦️3/4 cup pumpkin

♦️3/4 cup Greek yogurt

♦️1/4 cup honey

♦️2 egg whites

♦️2 tsp vanilla

♦️1/2 cup dark chocolate chips

Directions:

Mix dry ingredients together in one bowl, and wet ingredients together and another, and then mix together, adding chocolate chips last. Fill muffin cups 3/4 of the way full and bake at 375° for 18-20 minutes.  They are finished when you insert a toothpick and it comes out clean.  

 

 

The post It’s ABOUTTIME for Healthy Holiday Recipes (2015) appeared first on About Time.

November 18, 2015
by Chanel Collette

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