Healthy Living Holiday Recipes and Menu Ideas
All recipes assume Organic Ingredients, Gluten Free and Dairy Free
Appetizers
Grilled Mediterranean Vegetables – slice and brush with Extra Virgin Olive Oil, sprinkle
with sea salt and fresh ground pepper if desired. Eggplant, red bell peppers, Portabella
Mushrooms, zucchini, asparagus, carrots, etc. all work beautifully – try to vary the colors
for a great presentation. Grill on BBQ or Roast in oven in a single layer (separate by veggie)
at 450 degrees F stirring/turning every 10 minutes until tender. Time will differ for each
veggie, 10 – 30 minutes depending on thickness.
Avocado and Cilantro Deviled Eggs
6 hard-boiled eggs, peeled
1 ripe avocado
1/2 tsp lime juice
1 Tbsp finely minced red onion
1 Tbsp finely chopped cilantro
A few grinds of pepper
1/2 tsp kosher salt
A few dashes of cumin (optional)
Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put
egg halves onto a platter and put into the fridge.
With a fork, mash the egg yolks. Cut avocado in half and remove the pit. Scoop out the
avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the
yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, cumin,
pepper and salt. Mix well to combine.
Remove egg halves from the fridge. Using a small spoon, scoop avocado yolk mixture into
the egg halves. Garnish with a single cilantro leaf. Serve immediately.
Mixed Olives & Nuts
Add fresh, chopped rosemary to an assortment of olives, heat in microwave for 30 seconds
and serve.
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Crudités with Hummus
Lay out an assortment of raw vegetables such as cherry tomato, carrot, celery, broccoli,
cauliflower, bell pepper, jicama, etc. Sprinkle with No-salt Seasoning if desired.
Hummus
3 cans garbanzo beans, rinsed and drained
1/3 cup sesame tahini
2-3 cloves pressed garlic
Juice of 2 lemons
Dash cayenne pepper
1/3 cup Extra Virgin Olive Oil (EVOO)
water
thyme leaves, paprika and pine nuts for garnish
In food processor, or with a potato masher for a more rustic version, combine the garbanzo
beans, tahini, garlic and lemon juice mixing until smooth. Slowly pour the olive oil through
the feed tube, while processor is running. It will be thick so, add a little water until you get
the desired consistency. Place in serving bowl and drizzle with EVOO, sprinkle with thyme,
paprika and a few roasted pine nuts for garnish.
For additional flavors:
Add ¼ cup sundried tomatoes packed in oil and drained, or
3 Tablespoons basil pesto (see recipe below)
Serve with cru d’ete and Gluten Free Crackers
Basil Pesto (Pesto can also be made using other herbs such as cilantro, parsley, arugula or
spinach)
1 large bunch Fresh Basil
2 cloves garlic
1/4 cup roasted pine nuts
1 cup good Extra Virgin Olive Oil (EVOO)
Wash basil and shake to remove most of water. Remove basil leaves from stems and put
into blender or food processor. Add pine nuts, garlic and pinch of salt and 10 grinds of
pepper. Blend until finely chopped. As processor/blender is running, drizzle in olive oil
until desired consistency. Add sea salt and fresh ground pepper to taste.
To make Pesto Hummus, use about 1 cup hummus and then add Basil Pesto a teaspoon at a
time to desired flavor.
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Drinks
Pellegrino or other sparkling water ~ Purchase by the case at Costco
Herbal, Detox, and Green Tea
Fizzies
Infused Water (for kids and adults)
Add lemon, lime, and/or oranges to a pitcher of sparkling or still water
Add cucumber and mint to a pitcher of sparkling or still water
Mocktails
Mock Mojito ~ Place sparking water in a cocktail shaker with mottled fresh mint and lime
juice, shake and pour over ice, garnish with mint leaves and fresh lime. Can add stevia if
you like it sweeter.
Mock Cosmo ~ Make a Pom Fizzy, pour into a cocktail shaker with ice, stir and pour
(strained) into a martini glass. Drop a few frozen or fresh pomegranate seeds into the
bottom of the glass.
Mock White Wine ~ Make a Citrus Fizzy, pour into a cocktail shaker with ice, stir and pour
a few oz (strained) into a wine glass, add cold sparking water to the glass.
If you plan to drink alcohol, go for drinks without sugar. Add just 1 oz of rum to the Mock
Mojito or 1 oz of vodka to the Mock Cosmo. If drinking white wine, “cut” it with sparkling
water. If drinking red wine, drink twice as much water or sparking water before each glass
of wine and only drink 2 – 4 oz of wine at a time. Drink a glass of water with a scoop of
fiber before or after an event where you consume alcohol to balance your blood sugar and
lessen the effects of the alcohol.
Soups & Salads
Curried Cauliflower Soup w/Toasted Pumpkin Seeds
1 large Head of Cauliflower
1 - 3 teaspoons curry powder (depending on how hot curry is and how hot you like it)
1 large yellow onion, chopped
4 cloves garlic, minced
1 cup unsweetened coconut milk
2 1/2 cups chicken broth or vegetable broth
1/4 cup pumpkin seed and/or sunflower seeds
1/2 teaspoon sea salt
1/4 teaspoon white pepper
Cut cauliflower into pieces, toss in olive oil, sprinkled with curry powder and roast in oven
at 400F for 20-30 min or until starts to turn golden brown.
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Place seeds on cookie sheet on a piece of foil and roast in oven until golden brown (if doing
both sunflower and pumpkin seeds - place on separate pieces of foil so that they can be
removed from oven separately (sunflower seeds will brown faster than pumpkin). Place
toasted seeds in a small dish to be used as a condiment for the soup.
Sauté onion and garlic in olive oil until translucent. Add coconut milk and broth to
onion/garlic mixture and heat through. Add roasted cauliflower to the broth mixture and
simmer until cauliflower is tender.
Working in batches, puree in blender until smooth. Add salt and white pepper (and
additional curry powder) to taste. Serve garnished with toasted seeds.
Caesar Salad Dressing
1 large egg yolk
2 cloves garlic, minced
1 whole anchovy, smashed or 1 teaspoon anchovy paste
Juice and zest of 1 lemon
1 T Dijon mustard
½ cup EVOO
¼ teaspoon Worcestershire sauce
1/16 teaspoon cayenne pepper
Boil two cups water in a saucepan. Gently lower one egg into the boiling water and set
timer for 1 minute. Take egg out and place in cold water for 1 minute. Crack egg and
separate yolk, discard white and shell. Place all ingredients except olive oil into a food
processor. Turn on food processor and slowly drizzle olive oil into the pour spout. Turn off
processor, taste and adjust seasoning to your liking.(makes ¾ cup)
Fresh Kale Salad
1 bunch kale, stems and large veins removed
1 - 2 Tablespoons Extra Virgin Olive Oil
Juice of 1 lemon
Tear kale into bite size pieces and place in large bowl. Drizzle with lemon juice and EVOO.
Massage kale by hand to start tenderizing process. Set aside covered for at least 1 hour.
When serving I like to sprinkle the salad with roasted pine nuts, sunflower seeds or
pistachios. This salad also makes a nice bed for other salads or meat dishes.
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Turkey
Turkey de Provence
Fresh Herbs – or dry in a pinch (such as Thyme, Sage, Oregano or Rosemary)
Fresh Garlic Cloves (or garlic powder in a pinch)
Sea Salt
Fresh Ground Black Pepper
Extra Virgin Olive Oil
1 Onion, quartered
1 Apple quartered
Chop fresh herbs. Season the inside of turkey cavity with salt, pepper, garlic and some of
the fresh herbs. Place the apple and onion segments as well as a few cloves of garlic inside
the turkey cavity, these will help keep the turkey moist as well as flavor the meat. Using
your hands, carefully lift the skin away from the meat and insert chopped garlic and the
chopped herbs working your way around the turkey as best you can. Finally, rub the
outside of turkey with EVOO and season with salt and pepper. Roast the bird tented with
foil 13 minutes per lb at 350 degrees. Remove foil for last 15 – 30 minutes of cooking time
to brown. Allow bird to “rest” for 15 minutes after removing from heat to allow juices to
re-absorb into the meat.
Turkey Gravy
1-2 Turkey Necks, Optional Step 1
4-8 cups turkey stock (or chicken or veggie broth)
Thickening Agent: Gluten free all purpose baking flour 2 TBSP added to ½ cup water, whisk
or shake in shaker cup
Step 1 (If using store broth, skip to step 2) Put turkey necks and stock in a 4-quart
saucepan. Bring to a boil over high heat and turn down to low heat and simmer uncovered
until the meat falls off the bone, approximately 20 minutes. Save the liquid. Take out the
necks and cool on a plate. With a fork scrape off all the meat, discard the bones. Put all the
meat and liquid into a blender – only fill the blender ¾ of the way full and seal the lid very
tightly. While holding the top on tightly, blend on low and then medium to high until
smooth. There will be some small pieces of meat, and that’s ok. Set this aside.
Step 2 After the turkey comes out of the oven, put the turkey on a platter, cover with
aluminum foil to rest for 20 minutes so the juice will be reabsorbed into the meat and not
run out when you slice it.
Step 3 Drain off the grease from the pan drippings; gravy separators are great. Put
thickening agent into a lidded glass jar (an Arbonne shaker cup works even better!) and
shake until there are no lumps and it is mixed well, set aside.
Step 4 Put the roasting pan onto the stovetop over low heat, pour the homemade stock or
broth into the pan with the drippings, and whisk to deglaze pan. Over high heat bring to a
boil and turn down to medium. Add thickening agent to pan juices. Whisk over medium
high heat for approximately 2 minutes or until thick, to get rid of the flour taste. If you like
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it thicker, make another batch of the thickening agent, whisk into gravy and cook for 2
more minutes. Season with salt and pepper to taste.
Carbohydrates (Potatoes, Stuffing, and Starchy Vegetables)
Roasted Garlic Mashed Potatoes
1-2 Heads Garlic
Yukon Gold Potatoes
Extra Virgin Olive Oil (2 Tablespoon per 4 Potatoes)
Sea Salt & Fresh Ground Pepper
Vegetable or Chicken Stock (1/4 cup per 4 Potatoes)
Slice top off of 1 - 2 heads of garlic, place on piece of foil then drizzle with olive oil, then
roast in oven until soft, 30-45 min at 400 degrees F. Remove from oven and let cool to
room temperature. Squeeze garlic paste from skins and set aside.
Wash and remove blemishes from Yukon Gold Potatoes – skins can be remove but are very
tender and can be left on for a more rustic style mashed potato. Prepare 1 large potato per
person. Cut potatoes into 2-inch cubes. In large pan cover potatoes with cold water. Bring
to boil; cook until potatoes can be easily pierced with a knife – drain off water. Mash
potatoes with potato masher by hand or use a hand mixer (skins will tend to get stuck
around mixer.) Add in roasted garlic paste and extra virgin olive oil, sea salt and fresh
cracked pepper to taste. Add broth a little at a time until desired consistency - keep pan
covered after you finish mashing so the potatoes stay hot.
Cornbread Stuffing
1 recipe gluten free, dairy free cornbread
1 medium yellow onion, diced
1 cup diced celery
1 cup diced green apple
½ cup chopped pecans or walnuts (optional)
1 bunch Italian parsley, chopped
2 T fresh sage, finely chopped
Cut cornbread into 1-inch cubes and put into a large bowl. In a large skillet, sauté onion
and celery until transparent. Add all ingredients to cornbread and mix well. Stuffing can be
placed into turkey cavity, but do not pack tightly. Place remaining stuffing in an oiled
baking dish and bake until hot. Remove stuffing from cavity after turkey is removed from
oven and keep warm in the oven in a covered dish.
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Cornbread Stuffing with Caramelized Onions and Sage
2 T EVOO
2 Onions, chopped
6 Large Gluten-Free Cornmeal muffins, cubed or torn apart
Handful of fresh sage leaves, chopped
1 egg
¼ cup chicken stock
¼ cup coconut milk
Sea Salt and Freshly Ground Pepper
Preheat oven to 375 degrees F.
Sauté onions in EVOO over medium heat until soft and caramelized, about 10 – 15 minutes.
Add sage and scrape into a large mixing bowl. Add cornbread and season with salt and
pepper. Toss until well combined. In a separate bowl, whisk together the egg, coconut milk
and stock, then pour over the cornbread. Stir the stuffing together and spoon into an oiled
baking dish. Bake until hot and crusty on top, about 30 minutes.
Cornbread
Yields: 1 (8X8) pan
¾ cup oat flour
¼ cup millet flour
1 cup cornmeal, fine to medium grind
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt, fine
¼ cup whole millet, optional
1 cup almond milk, unsweetened, plain
1 large egg
¼ cup grapeseed oil
¼ cup honey or agave
Sift flours, baking powder, soda and salt into the mixing bowl of an electric mixer or other
bowl, add the remaining dry ingredients and mix. Add the wet ingredients and mix just
until combined.
Grease an 8X8 glass baking dish with coconut oil or grapeseed oil. Pour batter into pan and
let it sit for 15 minutes to let grains absorb the liquid. Preheat oven to 425 degrees. Bake
on the middle rack of the oven for 20 minutes or until toothpick comes out clean from the
center. Cool in the pan for 10 minutes, cut and serve. May be reheated in the oven for 5
minutes or microwave for 10-30 seconds depending on the size of the piece.
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Roasted Butternut Squash w/Sage and Cranberries
1 medium butternut Squash, peeled, seeds removed, cut into chunks
4 T EVOO
2 yellow onions, peeled and cut into large chunks
2 T fresh sage leaves, chiffonade
4 T dried cranberries
Sea Salt and Fresh Cracked Pepper
Preheat oven to 400 degrees F.
Toss squash chunks in 2 T EVOO and place on a parchment lined baking sheet. Bake for 3045 minutes until well caramelized. Toss the onion chunks in 2 T EVOO and place on a
second parchment lined baking sheet and bake for 20-30 minutes until well caramelized.
Combine squash and onion and toss with sage and cranberries and serve.
Roasted Yams and/or Sweet Potatoes
(I do not peel yams and sweet potato but you can if you like.) Cut into uniform size pieces
so that they cook evenly. Rub with EVOO and sprinkle with sea salt and fresh ground
pepper. You may also like to add dried or fresh herbs such as rosemary, thyme or sage.
Bake at 400 F until they are tender all the way through.
Roasted Carrots and Parsnips
Preheat oven to 400 degrees F. Scrub vegetables and rinse well. Leave peel on carrots
(that is where the vitamins are) and peel the parsnips (peel is bitter.) Cut carrots and
parsnips into ½ inch slices diagonally. Place on metal baking sheet, drizzle with olive oil
and toss to coat. Bake on second from the top rack for approximately 10 minutes. When
checked with a fork, they should be soft but still a little crunchy.
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Non-Starchy Vegetable Dishes
Best Ever Brussels Sprouts
1 large stem of Brussels Sprouts (choose one with small tight sprouts)
12 cloves of garlic, peeled and thinly sliced
2 T EVOO
1/4 - 1/2 tsp Red pepper flakes
Sea Salt and Fresh ground black pepper
1 tsp agave syrup
1 - 2 tsp apple cider vinegar or organic raw coconut vinegar
Remove sprouts from stem and cut into halve or quarters depending on the size of the
sprouts. Heat cast iron skillet and a cup of hot water, then add brussel sprouts and cover
for about 4-5 minutes until sprouts are almost tender. Remove sprouts from skillet, dump
out any remaining water and wipe clean. Return skillet to heat add a couple tablespoons
EVOO, red pepper flakes and sliced garlic, stirring until garlic has softened, add back in the
brussel sprouts and continue to cook until garlic and sprouts have started to brown, be
sure not to let burn. Add agave syrup and stir to incorporate, then add cider or coconut
vinegar to taste. Serve immediately.
Sautéed Green Beans and roasted Pine Nuts– Steam Green Beans till just tender (you
can use fresh or frozen beans) then sauté beans in skillet over medium high heat with
about a tablespoon of EVOO and roasted pine nuts (or slivered almonds) until slightly
toasted.
Sautéed Kale
(2-4 servings)
1 bunch kale
2 T EVOO
1 clove garlic, thinly sliced
1 pinch sea salt
freshly ground black pepper
Wash kale leaves then remove stems and tough veins. Cut leaves into 1-inch strips the spin
in a salad spinner. Heat oil over medium heat in a large sauté pan. Add garlic and cook over
medium heat for 1 minute. Add kale, sea salt and pepper. Sauté stirring until kale is wilted
and soft. Serve immediately.
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Sautéed Spinach
(2 servings)
1 bag washed spinach
1 T EVOO
1 shallot, thinly sliced
1 clove garlic, thinly sliced
1 pinch sea salt
freshly ground black pepper
Wash spinach and spin in a salad spinner – make sure spinach is completely dry or oil will
splatter. In a large sauté pan heat the oil over medium heat. Add shallot and sauté for 1
minute. Add garlic and spinach, sauté 1 minute. Add sea salt and pepper. Sauté until all
spinach is wilted (about a minute.) Serve immediately.
Sautéed Swiss Chard
1 bunch Swiss chard, rainbow or any color
2 T EVOO
1 clove garlic, sliced thinly
2 T pine nuts
2 T golden raisins or currents
sea salt and fresh ground pepper
Wash chard, remove tough stems and cut into 1-inch strips: wash, then spin in a salad
spinner. Heat oil over medium heat in a large sauté pan. Add garlic, pine nuts and raisins
and cook for 1 minute. Add chard, sea salt and pepper, stirring frequently to ensure pine
nuts don’t burn. When all chard is wilted and soft, serve immediately.
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Fruit Dishes
Raw Cranberry Relish
1 bag fresh cranberries
1 Tablespoon red onion
2/3 cup Agave Nectar
Place all ingredients in food processor and mix until there are no longer large pieces. I have
made this relish in a blender but it comes out more as a cranberry puree than a relish – still
tastes great though.
Citrus Infused Cranberry Sauce
1 bag whole fresh cranberries*
1 cup fresh squeezed orange juice or water
zest of 1 orange
½ cup agave nectar
1 Tablespoon orange marmalade, optional
1 teaspoon real vanilla extract
Wash cranberries in a colander and pick out any bruised or soft ones and discard. Put all
ingredients into a 2 quart saucepan and bring to a boil, stirring occasionally. When most of
the cranberries have popped, the sauce is done (approximately 10 minutes.) Cool to room
temperature, then pour into glass jars. Refrigerate. Serve warm or cold.
*purchase an extra bag and freeze for later in the year when they are out of season.
Makes about 2 cups
Autumn Fruit Salad
Apples
Pears
Fresh or Dried Apricots
Dried cranberries
Cut up fruit into uniform pieces, then toss with a few tablespoons fresh orange juice to
keep from turning brown.
Island Fruit with Toasted Coconut
Fresh sliced banana
Frozen Mango chunks (Trader Joes)
Frozen Pineapple chunks (Trader Joes)
Flaked Coconut - toasted
Combine fruits and toss with a tablespoon lime juice to keep bananas from turning.
Sprinkle with coconut.
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Desserts
Apple Crisp
Yields 1 (9X12) pan or 2 quart round soufflé dishes – serves 6-10 people
Filling:
3 pounds Granny Smith or Fuji apples, cut into 1 inch slices
¾ cup agave nectar for Granny Smith or ½ cup for Fuji
1 teaspoon real vanilla extract
zest and juice of 1 lemon
1 teaspoon tapioca starch or 2 Tablespoons all purpose gluten free flour or oat flour
Topping:
1/3 cup all purpose gluten free flour (or oat flour)
1/3 cup coconut flour
1/3 cup almond meal
½ cup date sugar, maple sugar or sucanat
1 stick vegan Earth Balance, cold or frozen and diced
zest of 1 lemon
1 teaspoon vanilla powder, optional
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
½ cup chopped nuts (walnuts, pecans, almonds)
½ cup old fashioned rolled oats (not quick oats)
Preheat oven to 350 degrees. Wash lemons and fruit then dry. Slice apples and put in a
large bowl then add the rest of the filling ingredients to the apples, stir well. Pour into a
9X12 glass baking dish or a 2 quart round soufflé dish (or something equivalent – it can be
a different shape but should be the same size.) Set aside.
For the topping, place all ingredients into a food processor and pulse until it is crumbly and
the size of cherries. Pour evenly over fruit and bake for approximately 30 minutes or until
the topping is golden brown and fruit is bubbling. This must be cooled for at least 1 hour
before serving.
Topping may be done in a bowl with a pastry cutter if you don’t have a food processor.
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Pumpkin Pie
Yields 1 Pie
1 15 oz. can organic pumpkin*
2 Large eggs, beaten
1 cup unsweetened vanilla almond milk**
½ cup real maple syrup or 1/3 cup dark agave nectar***
1 teaspoon ground cinnamon
½ teaspoon grated whole nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon sea salt, fine
1 single pie crust ****
In an electric mixer, fitted with the paddle attachment, blend all ingredients except pie
crust together on low speed, mixing well. You can do this by hand with a whisk or hand
held mixer on low. Do not over beat. Pour into pie shell. Bake on second from bottom
shelf at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for
an additional 45 minutes. Cool on a wire rack. Cover and refrigerate.
* Do not use Pumpkin Pie Filling
** You can use rice milk
*** Maple syrup has the most flavor, but agave has a lower glycemic index
**** I buy the frozen gluten free pie crust at Whole Foods – or you can use the recipe for Pie
Crust below.
Pie Crust
This pie crust can be made by hand, using a pastry cutter, or in a food processor.
Yields 2 single crusts
3 cups oat flour
½ teaspoon sea salt, fine
2 sticks vegan Earth Balance frozen and diced
½ cup iced water
Put bowl and pastry cutter into the freezer while measuring out ingredients. Try to handle
dough as little as possible. You want to keep the pieces of Earth Balance cold, which will
make the crust flakey rather than tough. Sift flour and salt into a large glass or metal
mixing bowl or food processor. Add 1 stick Earth Balance and cut into the flour with a
pastry cutter, or pulse with food processor, until it is the size and texture of cornmeal. Add
remaining stick of Earth Balance and cut into the flour with cutter, or food processor, until
it is the size of small green peas. Slowly drizzle 1 Tablespoon of water at a time and blend
just until dough forms a ball or comes together so it doesn’t break apart. Take a tablespoon
of dough, roll it out and if it cracks or falls apart, you need more water. If the dough is
sticky, you added too much water – add 1-2 Tablespoons of flour if it is too sticky. The
humidity in the air will determine how much water you will need. Cut dough in half and
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wrap in plastic and refrigerate or put into a freezer zip bag and freeze until ready to use.
Thaw in refrigerator for 8 hours.
When ready to make the pie:
Between two pieces of plastic wrap or on a well floured board, roll out the dough – when
rolling dough, roll once with even pressure and turn a quarter turn and continue rolling
and turning until it is ¼ inch thick. If it sticks, add more flour to board. Only roll out one
time or it will become tough instead of flakey. Brush off any excess flour with a dry pastry
or basting brush. If using plastic remove the top piece of plastic and lift up the bottom
piece of plastic holding the dough and flip it over into a pie pan and peel off the plastic. If
using a floured board, gently roll the dough around the rolling pin, start at the edge of the
pie pan, and unroll it over the pie pan. If it sticks to the board, slide a long flat spatula
under it. Roll out remaining half of dough after you have filled the pie and are ready to
bake it. Dough can be frozen up to 6 months if double wrapped in plastic and then put into
a zip freezer bag. It will keep in the refrigerator for a few days.
Assorted Sorbet – from Whole Foods, Trader Joes or even Safeway has some
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