Eating healthy around the holidays shouldn’t be about restricting or feeling guilty.
What works best for me is to continue to eat how I do the rest of the year, and thoroughly enjoy a few select favorite treats. Skip the crap (tins of popcorn delivered to the office, standard candy that is somehow “special” because it’s now green and red). With that said, if your very favorite thing at Christmas is green and red M&Ms, then I take it all back, rock on and enjoy those. My personal favorites are probably french toast on Christmas morning (the last couple years we made baked eggnog french toast and it was worth every calorie!), lefse (a Norwegian potato tortilla) and a couple piece of Nut Goody (imagine layers of fudge, nugget, peanuts, and ganache).
But sometimes social events can be more of a problem. Close friends and family know I’m pretty particular about how I eat, but at larger social gatherings I never want to seem rude or make a big deal. I know friends that have dietary restrictions for allergy reasons experience similar things. My solution? Bring something you know you can enjoy and share with others!
The folks at Travaasa resorts are holding their annual #HolidayProblems campaign. Browse ways other health conscious folks address their holiday problems and enter their giveaway to earn a New Years getaway!
And know the perfect time to do that? While these Snickerdoodles are baking 🙂 Oh my goodness, I kid you not, this is the best cookie recipe I’ve come up with in a long time. I’m just learning to bake with almond flour, and I took out all the butter of standard cookies so I wasn’t sure if these would work at all, but wow. Just try them. Promise.
Paleo inspired, Gluten-Free, Low-Carb
- 2 cups Almond Flour
- 1/2 cup gluten-free Oat Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1-1/4 cup Stevia in the Raw or Palm Sugar
- 1/2 cup Coconut Oil
- 1/2 cup natural Apple Sauce
- 1 Egg
- 1/2 tsp Rum Extract
- 2 tsp Nutmeg
Preheat oven to 400F. Grease a cookie sheet with a bit of coconut oil. Mix Almond Flour, Oat Flour, Cream of Tartar, Baking Soda and Salt in a bowl. Set aside. Cream together Stevia/Sugar, Coconut Oil and Apple Sauce in a large bowl. Mix in Egg and Rum Extract. Slowly stir in flour mixture. In a separate bowl mix 1/4 cup Stevia/Sugar and Nutmeg. Scoop cookies one at a time, dip in Nutmeg mixture, and place on cookie sheet. Leave cookies at least an inch apart. Bake for 9 minutes.
Kabocha Cauliflower Sausage Stuffing
Paleo inspired, Gluten-Free, Reduced-Carb
Adapted from I Breath, I’m Hungry
- 12 oz Turkey Sausage
- 1/2 cup Onion, chopped
- 1 cup Celery, chopped
- Roasted Cauliflower – equivalent of 2 cauliflower heads
- 2 cups Kabocha, roasted and diced (see note for cooking recommendations)
- 1/2 cup Walnuts, chopped
- 1/4 cup Parsley, chopped
- 1/2 tsp Sage, dried
- Salt & Pepper to Tasted
Brown Sausage over a medium-high heat. Mix in Onion and Celery and proceed to cook for ~5 minutes. Stir in Cauliflower, Kabocha and Walnuts. Cook for ~5 minutes or until Cauliflower and Kabocha are hot (if they weren’t just cooked). Remove from heat. Stir Parsley, Sage and Salt and Pepper. Eat right away or even better the next day!
Kabocha: Preheat oven to 375F. Slice in half and scoop out seeds. Cut into chunks and spread out on a baking sheet. Roast for 25 minutes, flip and roast another 15-20 minutes on the opposite side.