Holiday Treats & Recipes
‘Tis the season of special holiday treats. Lots of them!
This year, people (both clients and non-clients) have shared that they really enjoy getting recipes. Looking at them. Talking about them. Making them. “We need MORE recipes, Karen!!”
Ok, I got you!
But I wanted to take this opportunity to start by sharing some holiday beverage info that may not make you feel so jolly…and then share some recipes that are 100% HOLLY JOLLY.
Here’s a little info about some popular seasonal beverages that can help you decide whether – or how much – to indulge!
These drinks can taste great … but they also can be a sneaky source of calories, and unhealthy fats. Plus, the sweetness overload can take your blood sugar levels on a roller coaster that leaves you feeling exhausted once the ride is over.
Check this out:
16 oz (475 ml) Starbucks Peppermint Mocha: 440 calories, 16 grams fat, 54 grams sugar
16 oz (475 ml) Starbucks Chestnut Praline Latte: 330 calories, 14 grams fat, 38 grams sugar
½ cup (120 ml) Spiked Homemade Eggnog: 265 calories, 17 grams fat, 18 grams sugar
12 oz Hot Chocolate (355 ml): 280 calories, 12 grams fat, 27 grams sugar
I encourage you to enjoy your favorites – but moderation is the key!
***RECIPES***
BACON WRAPPED PINEAPPLE CHUNKS
If you are hosting or attending a holiday party this year - here's a fun recipe for an appetizer that will make everyone smile!
Bacon wrapped scallops are a huge hit at events, but they can also be a huge hit to your wallet and your confidence in the kitchen. Not everyone is comfortable cooking seafood at home, let alone scallops!
So give these a shot. Or...for a little more crunch (and fiber) Bacon Wrapped Water Chestnuts!!!
Preheat oven to 375.
Cut fresh pineapple into 1-inch chunks or drain (reserve the juice) 1 can of large pineapple chunks.
Cut 8 slices of bacon in half.
Wrap each pineapple chunk in half a slice of bacon and close with a toothpick.
Place bacon wrapped pineapples on a wire rack over a sheet pan.
Bake for about 20 minutes or until bacon is crispy.
You may need to make a few batches of this - people will be amazed!
Follow the same steps using a can of water chestnuts - be sure to by whole water chestnuts, not sliced or diced.
MUHAMMARA DIP (Red Pepper & Walnut Dip)
(makes 8 servings)
Have you ever had Muhammara dip (aka red pepper & walnut dip)? It’s a middle-eastern appetizer that’s sweet, spicy, and satisfying. Try serving this simplified version at your holiday parties with veggie sticks for a light and healthy option. But I won’t lie, pita chips are my favorite! Its red color makes it festive – but its taste is what will make it a winner!
TIP: It also makes a great sauce for veggies and is a delicious sandwich spread.
¾ cup (175 ml) pomegranate juice
½ cup (110 g) walnuts
3 Tbsp rolled oats OR gluten-free bread crumbs
1 Tbsp lemon juice
1 16 oz (450 g) jar roasted red peppers, drained
¼ tsp cayenne pepper
½ tsp ground cumin, plus more for garnish
1 Tbsp extra virgin olive oil
Sea salt
Crudites and pita chips for dipping
Place the pomegranate juice in a small saucepan over medium-high heat and bring to a boil. Lower the heat to medium and let simmer for about 5 minutes, until it reduces to about 2 Tbsp. Remove from heat and set aside to thicken and cool.
Toast the walnuts in a nonstick skillet for about 2 minutes over medium-high heat. Set aside to cool.
When cool, place the nuts and oats in a food processor and pulse until they are finely ground. Add the pomegranate juice, lemon juice, drained red peppers, cayenne pepper, and cumin, and process until it’s smooth.
Keeping the processor running, slowly pour in the olive oil so it emulsifies. Add salt to taste.
Scrape into a serving bowl. Can be served immediately but it’s even better after a few hours when the flavors have had a chance to develop.
EGGNOG OVERNIGHT OATS
(serves 1)
Here’s a holiday-worthy oatmeal recipe that requires no cooking – just put the ingredients in a mason jar and shake it up.
TIP: You might notice seasonal “nog” drinks in your grocery’s dairy case. You can sub one of those for the oat milk in this recipe... But be sure to read the label to make sure it’s not loaded with extra sugar or additives.
½ cup (40 g) old-fashioned oats (gluten-free)
1 tsp chia seeds
½ cup (115 g) low-fat plain Greek yogurt
½ cup (120 ml) unsweetened extra creamy oat milk
Dash of vanilla extract
⅛ tsp nutmeg
⅛ tsp cinnamon
Optional: 1 tsp. honey or maple syrup, or to taste
Optional topping: Pecans or walnuts or dry fruit
In a mason jar or other container with a tight cover, combine all of the ingredients except the nuts. Cover tightly and shake well to combine. Place in the refrigerator overnight. When it’s time to eat, stir well and add optional nuts or fruit as a topping.
GROUND TURKEY LETTUCE WRAPS
(serves 4)
This is a GREAT (& healthy) version of classic Asian lettuce wraps – light, tasty, and super easy to throw together. Perfect for those busy nights we all have!
2 Tbsp sesame oil
4 cups (350 g) sliced mushrooms
2 cloves garlic, minced (optional)
1 tsp fresh ginger, minced (optional)
1 lb. (450 g) 93% lean ground turkey
3 Tbsp coconut aminos or low sodium soy sauce
Sea salt and ground black pepper to taste
16 (or so) big butter lettuce leaves
Heat the sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 minutes, until soft, stirring occasionally. Add the optional garlic and ginger and cook for another 1-2 minutes, stirring constantly. Add the ground turkey and cook, stirring frequently, until browned through (about 6 minutes). Stir in the coconut aminos. Season with salt and pepper to taste. Place 4 lettuce leaves on 4 separate plates. Divide the turkey mixture between each of the leaves, wrap ‘em up, and enjoy! YUM.
Cheers to all these recipes - enjoy!