Many of us tend to overindulge in rich and decadent foods, drinks, and desserts. But you don’t have to sacrifice your health or your happiness to enjoy the festive season. You can still savor the flavors and traditions of the holidays with some simple and delicious recipes that are good for you and your family.
Today, I’m sharing some of my favorite healthy holiday recipes . They are gluten free, dairy free and delicious!
Roasted Brussels Sprouts with Bacon
Ingredients
- 1 lb brussels sprouts halved
- 4 slices slices bacon sliced
- 1 garlic clove minced
- 2 T T avocado oil
- 1/3 C pecans chopped
- 1 T fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Add brussels sprouts into a bowl and toss with the oil, chopped pecans, garlic, and salt and pepper.
- Add the brussels sprouts and pecans onto the lined baking sheet and add the bacon.
- Roast in the oven for 15-20 minutes and flip halfway.
- Remove from the oven, add fresh parsley and enjoy!
Maple Glazed Roasted Carrots
Ingredients
- 16 oz peeled whole carrots
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- salt and pepper, to taste
- leaves from 4 sprigs fresh thyme
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 400 degrees F.
- Place the carrots into a large rimmed sheet pan. Drizzle with oil and maple syrup. Brush carrots well to coat evenly.
- Sprinkle with salt, pepper and thyme leaves.
- Roast until fork tender, about 20-30 minutes, depending on thickness of the carrots.
- Add more salt and pepper to taste.
- Garnish with fresh parsley.
Paleo Orange Cranberry Sauce
Ingredients
- 12 oz package fresh or frozen cranberries
- ½ cup fresh squeezed orange juice
- ¼ cup water
- ¾ cup coconut sugar
- 1 T maple syrup
- 2 tsp orange zest
- 1 cinnamon stick
Instructions
- Add all ingredients to a medium sauce pan and stir.
- Bring to a boil over medium high heat, then reduce to medium low heat.
- Simmer for 10 minutes, stirring occasionally, until all of cranberries have popped.
- Remove cinnamon stick. Let the cranberry sauce cool before serving.
- Store in the fridge for up to 5 days.
- Enjoy!
Sweet Potato Casserole with Pecan Crumble
Ingredients
For the casserole
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- ⅓ cup full-fat coconut milk or other milk
- 3 tbsps butter
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp sea salt
- 2 large eggs
For the pecan topping
- ½ cup chopped raw pecans
- ½ cup blanched almond flour
- 1 tbsp arrowroot flour
- 2 tbsps coconut sugar
- 1 tsp cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp sea salt
- 3 tbsps butter room temperature
- 1 tbsp maple syrup
Instructions
- Preheat oven to 375°F
- Grease a medium baking dish (2-quart or 8×8 baking dish) with coconut oil.
- Place cubed sweet potatoes in a large pot of water over high heat. Once the water begins to boil, reduce the heat to medium.
- Cook the potatoes for 12-15 minutes, or until fork tender.
- While the potatoes are cooking, make the pecan topping.
- In a medium bowl, whisk together almond flour, arrowroot flour, coconut sugar, chopped pecans, cinnamon, nutmeg, and salt.
- Add the coconut oil and maple syrup. Mix with a fork until it forms a crumble. Set aside.
- Once cooked, drain the potatoes.
- Add potatoes to a mixing bowl and add coconut milk, coconut oil, maple syrup, vanilla, and sea salt. Mix ingredients together until smooth, then add in the eggs.
- Pour the sweet potato filling into the prepared baking dish and spread it so it sits evenly in the pan. Crumble the pecan topping evenly on top of the sweet potato mixture.
- Cover the dish with aluminum foil and bake for 20 minutes. Uncover the dish, and bake for an additional 15-20 minutes, or until the topping is golden brown and crisp. Let the casserole sit for 5 minutes prior to serving. Serve warm.
