"Pass the stuffing!" This year seems like it will be filled with more family time than last holiday season, meaning more deliciously festive meals!

3 Healthy Holiday Recipes

Favourite Almond Butter Cookies 

• 1 cup almond butter
• 3/4 cup coconut sugar
• 3 tablespoons cassava flour 
• 1/4 cup almond milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

1. Preheat oven to 375F. Line a baking tray with parchment paper.
2. Combine all the ingredients for the cookies until the dough is smooth.
3. Scoop balls golf-ball sized rounds of dough onto the cookie sheet. Top off each ball with a pinch of sea salt flakes.
4. Bake on 375F for 12-13 minutes. Allow the cookies to set and cool before eating (or else they will fall apart).

Best Paleo Stuffing

• 2 tablespoons ghee or avocado oil or refined coconut oil
• 3 cups onion diced
• 2 cups celery diced
• 1 cup mushrooms diced
• 1 cup apple cored and diced
• ¼ cup dried cranberries or dates, chopped
• ¼ cup flat-leaf parsley chopped
• 4 teaspoons poultry seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups almond flour
• 3 eggs whisked

• Preheat oven to 350º F.
• Heat ghee or oil in an oven-proof skillet over medium heat. Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft.
• Remove from heat. Keep in an oven-proof skillet or transfer to 9×9″ baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

Paleo Egg Nog

• 4 pasture raised eggs, yolks and whites separated
• About ¼ cup sweetener (sweeten to taste with coconut sugar, maple syrup or honey)
• 1 can full fat organic coconut milk
• 1 cup unsweetened almond milk 
• 1 teaspoon freshly ground nutmeg
• optional: 3 ounces dark rum, brandy, bourbon or a mix (for a paleo-ish treat!)

1. Beat egg yolks until they lighten in colour. Gradually add the sweetener and continue to mix until it is completely dissolved, about 2 minutes. The yolks should be ribbony.
2. Add in the coconut milk, almond milk and freshly ground nutmeg. If you are adding liquor, add that now. Mix at a low speed until well combined and creamy. Move to a large mixing bowl. 
3. Place the egg whites in the bowl of a stand mixer (or use a handheld mixer or hand blender with a large bowl) and beat the egg whites to soft, not quite stiff peaks, about 90 seconds.
4. With a handheld whisk or rubber spatula, fold /whisk whipped whites into egg yolk/milk mixture until completely incorporated.
5. Chill until ready to serve. Shake or whisk before serving, a little separation is natural. Serve garnish with grated nutmeg.
6. Store in the fridge: keeps for 2-3 days.