3 min|Rhiannon Lockhart

3 Healthy Holiday Recipes

Wellness, Nutrition, Health, Recipes

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

For those looking to eat a little more healthfully this season, try bringing a few of your own dishes to share. These healthy holiday recipes are sure to delight anyone's tastebuds!

3 Healthy Holiday Recipes

Favourite Almond Butter Cookies 

From: Paleo Gluten-Free Eats

  • 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

From: 40 Aprons
Serves 8

  • 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

From: Tasty Yummies
Serving: 4 cups

  • 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.
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