It’s ABOUT TIME for a healthy holiday eating. We compiled some of our favorite dishes into an entire menu for you and your loved ones. Making healthier alternatives doesn’t mean you have to sacrifice flavor – we promise these recipes will be a crowd pleaser this year. Try one or feature them all; we have everything you could possibly want minus the turkey, ham, or Tofurkey!
First Course: Soup
Curried Carrot and Coconut Bisque
- 3 large carrots- peeled, cut into even size chunks
- 1/2 large sweet potato
- 1 can coconut milk- full fat- room temperature
- 1 c vegetable stock ( can use chicken stock)
- 2 scoops About Time Unflavored Whey protein isolate
- 2 t curry powder
- 1/2 t coriander
- 1/2 t ginger
Garnish- just a little added coriander, can use a dollop of seasoned Greek yogurt, toasted crostini’s or baguette
Cut your carrots into even sizes. Place these in a small stock pot, cover with water add some salt to the water too maybe a teaspoon. Cook the carrots like you cook potatoes, bring to a boil then lower to a simmer; cook until soft. While the carrots are cooking, bake a large sweet potato in the microwave till soft. If you do not have a microwave you can bake these at 350 degrees until tender (about 45 minutes). Place the vegetable stock in a small pot and heat on the stove top
Once the carrots are soft drain them and place them in a food processor, blend until coarse. Add the 1/2 of sweet potato meat, blend. Add the entire can of coconut milk (yes the liquid on the bottom too) blend until smooth. Add the isolate and the seasonings, blend. Depending on the size of your food processor you may need to transfer this to a sauce pot. Add the warm vegetable stock and stir. Soup will be thick like a bisque and so good. If you want to heat this at this point you can, keep in mind you will need to stir this as you don;t want to over cook the protein.
Place into bowls, garnish with a sprinkle of coriander and serve. The curry in this recipe will leave just the right amount of warmth as you eat it. Enjoy this with any of the listed garnishes or others as you see fit.
recipe yields 4 servings
– See more at: https://tryabouttime.com/curried-carrot-coconut-bisque/#sthash.lQRZymoD.dpuf
Bread: Coconut Bread
- 2 1/2 c coconut milk
- 1 1/3 unsweetened coconut
- 1 c sunflower seeds- churn into sunbutter
- 3 scoops About Time Cinnamon Swirl whey protein isolate
- 2/3 c coconut flour
- 1/2 c coconut oil- not melted
- 1/3 c golden flax meal
- 2 T stevia
- 2 T green pea flour
- 1 T Pure vanilla extract
- 2 t baking powder
- 1 t cinnamon
- 3/4 t salt
Preheat your oven to 350 degrees. Spray 2 bread loaf pans with non stick spray, line then with wax paper, spray the wax paper well with non stick spray. Set aside.
Place sunflower seeds into a food processor and churn until they begin sticking to the wall. once this happens add 1/2 c coconut milk and vanilla extract to them and churn until smooth
In a medium mixing bowl add: protein, baking powder, cinnamon, salt, stevia, coconut flour, flax meal and green pea flour. Mix well. Add the coconut oil, using a pastry blender mix in the oil until it’s broken down into the dry mix. (don’t have a pastry blender? use your hands :))
Add 1 c coconut to dry mix and fold. Add the sunflower seed mixture to dry mixture, fold together until incorporated. Add the remaining coconut milk and blend in until smooth.
Divide batter between the 2 pans and level batter. top each pan with the remaining 1/3 c coconut flakes.
Place into the oven (middle rack) and bake for 35-40. Don’t remove to early as the middle won’t be cooked. Once completed remove from oven and cool on a wire rack.
Lift loaf out of pan with wax paper handles, place on a cutting. Using a bread knife, gently slice the loaf. ENJOY!
TIP* you can omit the 1/3 c coconut topping and drizzle the cooled cake with a thin icing using coconut milk, stevia and protein. Just mix them together well and drizzle over cake. allow the icing to air dry
1 loaf makes 12 slices. 1 slice is a serving
– See more at: https://tryabouttime.com/coconut-bread/#sthash.Xj62zVaP.dpuf
Side Dish: Walnut Crusted Brussel Sprouts
- 1 lb bag of Brussels sprouts, ends removed and quartered
- 2 T coconut oil
- 1/4 t Himalayan Sea Salt
- 1 T Sesame oil
- Fresh black pepper
- 1/4 c crushed walnuts
- Melt coconut oil in a skillet, add quartered Brussels sprouts. Cook until golden brown. Add walnuts and toss. Season with a few grinds of Himalayan sea salt. Just before serving garnish with a drizzle of sesame oil and fresh black pepper
For those of you who can eat eggs and egg whites:
For a different presentation, Sauté Brussels sprouts until they are 2/3rds of the way finished, cool. whip 2-3 egg whites to soft peaks, fold in your crushed walnuts. Fold into your Brussels sprouts so the walnuts coat each Brussels sprout. Lay on a baking sheet and bake at 350 for 15 minutes or until “crust” forms on sprouts. Yields 4 servings
– See more at: https://tryabouttime.com/walnut-crusted-brussel-sprouts/#sthash.ASIM1Qef.dpuf
Side Dish: Sassy and Sweet Potato Casserole
Serves 12 – Prep time 50 minute
- 3 cups of sweet potatoes, peeled and mashed (approx. 3 medium sweet potatoes)
- 3 packets of stevia
- 1 tbsp of ground cinnamon
- 1 tbsp of pure vanilla extract
- ½ tsp of ground nutmeg
- ½ tsp of ground clove
- 2 egg whites
- ¼ cup of unsweetened almond milk
- 2 tsp of organic coconut oil
- 2 cups of Raisin Bran cereal, crumbled
- ½ cup of pecans, chopped
- 1 tbsp of honey
Preheat oven to 400F degrees
After peeling and dicing the sweet potatoes, place them in a large pan covered with water
Boil on high until sweet potatoes can be pierced with a fork
Drain water and place softened potatoes in a large mixing bowl
Mash until smooth or use an electric mixer on high for 60 seconds
Add the stevia, spices, vanilla, egg whites, and almond milk and whip until smooth
Spray a 2-quart casserole dish with nonstick cooking spray and spoon potato mixture into dish.
Place in oven at 400 degrees and bake for 30 minutes
Meanwhile to prepare topping, crumble pecans and cereal
On low heat melt coconut oil and honey in a large skillet and slowly add crumbled cereal and pecans
Toss to coat and spoon mixture overtop of casserole
Place back in oven and bake for an additional 15-20 minutes.
Side Dish: Leaner Greenier Bean Casserole – Serves 6
- 1 lbs of fresh green beans
- 1 medium sweet onion, sliced
- 8 oz of button mushrooms, sliced
- 1/4 tsp of black pepper
- 1 tbsp of Mrs. Dash Lemon Pepper seasoning
- 3 cloves of garlic, minced
- 3 tbsp of whole-wheat pastry flour
- 1 tsp of Arrowroot powder
- 1/4 c milk of choice
- ¼ tsp of sea salt
- ¼ tsp of ground coriander
- 1 tbsp of dried rosemary
- 1 tsp of dried thyme
- ¼ cup of Panko breadcrumbs
Wash and trim green beans and boil in water on high for 5-6 minutes until tender.
Strain through colander and rinse with cold water, set aside.
In a large skillet use 1 tbsp of olive oil to coat pan and on high heat sauté sliced sweet onion and black pepper until onions are transparent about 5-6 minutes.
Removed onions to a separate bowl and set aside.
In the same skillet use 1 tbsp of olive oil to coat pan and on high heat sauté sliced mushrooms with lemon pepper seasoning for 8-10 minutes until mushrooms brown.
Preheat oven to 425 degrees
Add green beans to skillet with mushrooms and reduce heat to medium.
Add garlic, sea salt, coriander, rosemary, and thyme to skillet and toss to coat.
Add whole wheat flour and arrowroot powder to skillet and slowly whisk milk into the mixture.
Reduce heat to a simmer and whisk veggies and milk until mixture thickens.
Spray a 9×6 casserole dish with nonstick cooking spray and pour mixture into dish.
Sprinkle Panko breadcrumbs evenly over top of mixture and bake for 20-30 minutes or until the crumbs brown on top.
Dessert : Pumpkin Cacao Chocolate Torte
- ½ cup of cacao chips (dark chocolate 70% or higher)
- 1 tbsp smart balance butter
- 1 tbsp canola oil
- 3 eggs
- 2 egg whites
- 1 cup pumpkin puree
- ½ cup pure cane sugar
- ½ cup unsweetened cocoa powder
- 1 tsp. pure vanilla extract
- ¾ tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- ¼ tsp. sea salt
- ¼ cup cacao chips (70% dark chocolate or higher)
- ¼ cup sliced almonds
Preheat oven to 350°F
Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper and spray the paper
Combine ½ cup of cacao chips, butter, and oil in a medium sauce pan
Place over medium heat and stir frequently until chocolate is melted down
With an electric mixer beat eggs, egg whites, pumpkin puree, sugar, cocoa powder, spices and extract
Blend on high for 5 minutes and gradually add in the melted chocolate
Scrap batter into prepared springform pan
Bake torte in the middle of the oven for 30-40 minutes until the edges are set and the middle barely jiggles when pan is gently shaken
Remove from oven and let cool on a wire rack and let it reach room temperature before removing springform pan
Refrigerate for 2 hours to serve chilled
Add ¼ cacao chips to a saucepan and over medium heat stir frequently until melted
Add melted chocolate to a ziplock bag and cut a corner of the bag to squeeze the chocolate across the tore
Top with sliced almonds and let set in fridge for 10 minutes