The holiday season is filled with friends, family, and food. With holiday festivities in full swing, eating a ton of delicious food is certainly to be expected. From appetizers to the desserts, some may be concerned about over eating, and the very unwelcomed holiday weight-gain. However, there are healthy alternatives for holiday food! These recipes will give you some ideas about healthier meals. You can enjoy the holiday season and the delicious food in a healthy way!
Roasted Grape Brie
- 1/2 pound red grapes
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cracked black pepper
- 1 pound brie
- 1 tablespoon good quality honey
- Pinch flaked sea salt
- Preheat oven to 425°F
- Wash and dry the grapes. Toss grapes with olive oil, salt, and pepper. Place grapes on a baking sheet lined with parchment paper. Then, place in oven and roast for 15-20 minutes until the grapes burst and lose their juices. (Make sure juices do not burn)
3. Place the brie wheel on a baking sheet lined with parchment paper. Place in the oven for 5-10 minutes until soft to the touch. Carefully place the brie onto a serving plater.
4. Top the brie with the roasted grapes and their juices. Drizzle the grapes with honey and a pinch of flaked sea salt. Serve with water crackers or toasted french bread slices.
Goat Cheese and Spinach Sweet Potatoes
- 2 large sweet potatoes, peeled and chopped
- 1 ounce goat cheese
- 1 cup baby spinach, finely chopped
- 1 shallot, sliced
- 1 tablespoon extra virgin olive oil
- ¼ cup milk
- salt & pepper
- 2-3 sprigs of dried (or fresh) thyme
- Bring a large pot of water to a boil with sweet potatoes in it and cook for about 15 minutes until fork tender. Drain and set aside.
- While potatoes cook, saute shallots with olive oil in a medium pan over medium heat until softened and just starting the brown (about 5-7 minutes).
- Combine cooked potatoes, sauteed shallots, spinach, goat cheese, milk and thyme if using in a medium bowl.
- Mash together with a potato masher or fork until well combined.
- Add salt & pepper to taste and mash again.
- Serve warm.
Cookie Dough Truffles
(for the cookie dough)
- ½ cup almond butter
- ½ cup almond flour
- ¼ cup grass-fed gelatin
- ¼ cup coconut oil, melted
- ¼ cup butter, softened
- ½ tsp. real salt
- ½ cup dark chocolate chips
- 2. Tbs. organic maple syrup
- 1 tsp. vanilla extract
(for the chocolate coating)
- ½ cup dark chocolate chips
- 2 Tbs. honey
- 2 Tbs. coconut oil
- 1 tsp. vanilla
(For the cookie dough):
1. Combine all ingredients (except the chocolate chips)in a mixing bowl. Stir until well combined. Then stir in the chocolate chips.
2. Scoop out small dough balls onto a cookie sheet. Chill in the refrigerator for 15 minutes.
3. Take slightly chilled dough balls out and mold them into balls. Place back in the fridge for 30-60 minutes.
For the chocolate coating:
1. Place all ingredients in a small sauce pan over low heat. Stir continuously until the chocolate is completely melted and everything is well combined. Turn heat off but leave the pan on the warm stove top.
Assembling your truffles:
1. Pull out your chilled dough balls. Drop one in the chocolate sauce and with two forks gently toss it around until it’s fully covered. Tenderly scoop the ball up using the two forks and allow the excess chocolate drip off before transferring back to the cookie sheet.
2. Once all dough balls are covered, chill covered truffles in the fridge for another 15 – 30 minutes, or until the chocolate is well set.