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HEALTHY CHOICE RECIPES FOR YOUR HOLIDAY FEASTS

It’s the holidays and for most, that means eating, lots of eating. It’s no wonder that one of the most popular New Year’s resolutions is losing weight. Going ham over the holidays is bound to pack on a few extra pounds! Why not take a healthier approach to what we eat during this holiday season and beyond? Below are a few healthier choice recipes to try during this holiday season.

 

Maple Glazed Carrots

3 or 4 carrots

1/2 cup water

2 tablespoons maple syrup

1 tablespoon butter

1 teaspoon apple cider vinegar

pinch of salt and pepper

1. Peel and slice the carrots into rounds.

2. Place them in a skillet with the water. Cover and cook for 6 to 7 minutes until soft.

3. Add the maple syrup, butter and vinegar. Sauté uncovered for 2 to 3 minutes, stirring.

4. Season with salt and pepper.

 

Apple and Pear Cobbler

Dough

¼ cup sorghum flour

¼ cup tapioca flour

¼ cup potato starch

¼ cup almond flour

1 teaspoon fine salt (or sea salt or kosher salt should be ground fine)

4 tablespoons sugar

½ teaspoon cardamom

¼ teaspoon cloves, ground

¼ cup sour cream

3 tablespoons chilled, unsalted butter, cut into pieces

Combine gluten-free flours and potato starch, sugar, cloves, cardamom, and salt. Add butter and cut in until mixture resembles coarse cornmeal. Add sour cream and blend until dough begins to come together. Do not form ball.

Place the completed dough between two sheets of plastic wrap or parchment paper. Form a large ball of dough between the sheets, and then gently flatten into a square. Refrigerate while you prepare the filling.

Filling

2 pounds crisp, fresh apples

2 pounds Bartlett pears

1 tablespoon fresh lemon juice

¾ cup sugar

¼ teaspoon cloves, ground

2 teaspoons vanilla extract

Preheat oven to 375°

Transfer fruit slices to a pie dish or a 9” baking dish. Combine lemon juice and vanilla in small bowl. Pour over apples and toss to coat. Combine 3/4 cup sugar, flour, and cloves in small bowl. Sprinkle over fruit and toss to coat. Rearrange fruit to make compact and wipe rim of dish clean. Place dough atop fruit and gently tuck edges under at 3-inch intervals. Sprinkle with remaining 2 teaspoons sugar. Sprinkle 1/4 cup sliced almonds over top. Bake for 35-40 minutes. The cobbler is done when

the topping is golden brown and the fruit bubbles around the edge of the pan.

 

Macaroni and Cheese

This recipe is more involved than the other recipes, so be sure to have someone to help you!

8 ounces macaroni

3 tablespoons butter

3 tablespoons whole-wheat flour

1 teaspoon dry mustard

3-1/2 cups milk or soymilk

1 teaspoon salt

1/2 teaspoon white pepper

3/4 cup whole-wheat bread crumbs

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon olive oil

1-1/2 cups grated raw cheddar cheese

1. Preheat oven to 350 degrees.

2. In a large pot of boiling water, cook the macaroni according to package directions.

3. Rinse under cold water and set aside.

4. Melt the butter in a large saucepan, add the flour and mustard and cook over low heat for 2

to 3 minutes, stirring continuously.

5. Add milk slowly while whisking to remove any lumps.

6. Remove from the heat and add cheese. Add the salt, pepper and macaroni, stir to

combine and pour into a greased baking dish.

7. In a bowl, mix together the bread crumbs, herbs and oil. Sprinkle over the macaroni and cheese.

8. Bake for 20 minutes, until lightly browned.

 

Brownies

1-1/2 cups carob semisweet chips

2 cans chickpeas, drained and rinsed

4 eggs

2/3 cup agave nectar or 1-1/4 cup date sugar

1/2 teaspoon baking powder

1. In a small bowl, melt carob chips in microwave for 2 minutes. Or place carob chips in a heat-resistant bowl on top of a boiling pot of water until melted.

2. In blender or food processor, combine chickpeas and eggs.

3. Add sweetener, baking powder and melted chips; process until smooth.

4. Pour batter into an approximately 9-inch nonstick pan.

5. Bake at 350 degrees for 45 minutes.

6. Allow to cool; cut and serve.

These are surprisingly delicious, and nobody will be able to guess that they’re made from chickpeas!

 

Richard Martinez

Intl. Transformation Expert

MexicoUSA