By: Debbie Stevenson
With the holidays upon us, are you looking for elegant easy recipes to serve family and friends from Thanksgiving through Christmas? Well look no more! I have you covered. Today I would like to share four of my favorite holiday recipes that you can begin the festivities with, as well as help you stay healthy through the holidays.
Slow Cooker Pumpkin Spice Latte
If you like pumpkin like I like pumpkin, you will LOVE this holiday drink! Not only is it delicious, it will help keep you healthy through the holidays as well as save you money in your pocket book as it is cheaper than a Starbucks.
- 2 cans coconut milk, full fat (about 4 cups)
- 3/4 cup pumpkin puree
- 2 tbsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 1 cup strongly brewed coffee
- Add all ingredients into a slow cooker. Use an immersion blender to mix well. (Alternate method: Add ingredients into a blender first, blend, then add to slow cooker.
- Cook on low for 2 hours or until hot. Stir and serve.
- Sprinkle a little pumpkin pie spice on top.
Cranberry Apricot Chutney
Thanksgiving dinner is not complete at my house without cranberries. I make my own cranberry jelly and my own whole cranberry sauce. Sometimes I even put cranberries in my stuffing to add just a little tart flavor. Today I would like to share with you one of my favorite cranberry recipes - Cranberry Apricot Chutney. I hope you enjoy it as much as I do. Bon Appetit!
- 1 cup dried apricots, diced small
- 1/2 orange, zested and juiced
- 3/4 cup honey
- 1 cup water
- 1/2 tsp. vanilla extract
- 1/2 tsp. cardamom
- 1/2 tsp. allspice
- 1/4 tsp. coriander
- 1/2 tsp. sage
- 1/2 cup fresh cranberries
- 1/2 cup dried cranberries
- 1/2 cup red wine
- Into a large sauce or soup pot add the dried apricots, orange juice & zest, honey, water, vanilla and spices. Cook on medium-high until it thickens a bit about 20 minutes.
- Once mixture has reduced a bit add in the cranberries and red wine. Cook on low for about an hour. Be sure to cover because the fresh cranberries will pop.
- TIP: This heats up well in a small crockpot.
Roasted Butternut Squash Salad with Tangerine-Rosemary Vinaigrette
For some reason, squash was never high on my “had to have” list. In fact, until a few years ago, I had only used squash as a fall decoration on my table. But after signing up for a “healthy” cooking class, I was introduced to butternut squash, it’s health benefits, how to peel it, and how cook it. I loved the soup we made that night. Since then I have included butternut squash in many of my soups and salads. I would like to share the healthy benefits of squash and one of my favorite butternut squash salad recipes.
Butternut squash is high in fiber and low in calories. It is listed in many cholesterol reducing programs and weight-loss programs. It is very high in antioxidants and has more Vitamin A than pumpkin which will help your eye-sight and improve the integrity and smoothness of your skin. (Who doesn’t need that!)
Below is my Roasted Butternut Squash salad, which includes heart-healthy olive oil and cancer preventing spinach. It is easy to make, and all the ingredients blend so well with each other. And last but not least, my son likes it. These are my three requirements for any dish that I make more than once in my house. Give it a try and let me know if it passes your families taste test.
- 1 1/2 pound butternut squash, seeded, and cut into 1-inch cubes (about 4 cups)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons rosemary, roughly chopped
- 4 tangerines, peeled, sliced
- 1/4 cup cranberries
- 1/2 pound fresh spinach, washed
- 1/3 cup crumbled goat cheese
- Preheat oven to 400°F.
- In a large bowl, toss squash with 2 tablespoons of olive oil. Season with salt, pepper and 2 tablespoons rosemary. Spread out onto a baking sheet in 1 layer and roast in the oven, stirring once halfway through roasting, until squash is just tender and golden, about 40 minutes total. Cool in pan on a rack until warm, about 15 minutes.
- While squash is roasting, peel 3 of the tangerines and slice them into 1-inch rounds, removing any seeds.
- Juice the extra tangerine and mix with 2 tablespoons olive oil, remaining rosemary and whisk until well combined. Season to taste with salt and pepper.
- Combine squash, spinach, tangerine slices and cranberries with the dressing and toss gently to coat.
- Top with crumbled goat cheese.
- Divide among 4 salad plates.
- Bon Appetit!
- Serves 4
- 1/4 cup dried figs
- 1/4 cup pitted dates
- 1/4 cup dried prunes
- 3 tbsp. almond butter
- 1 tbsp. honey
- 1/2 tsp. hazelnut extract
- 1/3 cup unsweetened cocoa powder
- Coating Options - 1/4 cup unsweetened cocoa powder, to coat; 1/4 tsp. cayenne pepper; 1/4 cup unsweetened coconut finely grated.
- 1 package strawberries (optional), halved, leave greens on
- Rub coconut oil on the inside of food processor bowl.
- In a food processor, drop the dried fruit through the feed hole one by one. Scrape the processor bowl and run until smooth.
- Add sunflower or almond butter, honey, vanilla and cacao powder. Run until smooth and scrape the bowl as needed. May resemble a crumbly texture.
- Shape into 1" balls. Roll truffles in coconut, cacao and/or nuts.
- Refrigerate for at least 1/2 hour before serving. Freezes well.
- Arrange on a pretty tray with halved strawberries
For more Holiday Recipes, click here.
DEBBIE STEVENSON - Nutrition
Debbie Stevenson is a leading nutrition and whole living expert teaching women around the world not just how to live well, but how to become the absolute best version of themselves. As a certified health coach, blogger and successful entrepreneur, cultivating the ideal lifestyle isn't her passion; it's her life. Find her free recipes, wellness tips and online nutrition programs at Debbie Stevenson and join her on Facebook for daily healthy living inspirations.
Protect your body from the affects of aging...the natural way! Download Debbie's FREE anti-aging Ebook "Grow Older, Feel Younger, Look Younger" to learn how!