Healthy Recipes For The Holidays

GLUTEN FREE BANANA BREAD - Dr. Josh Axe

Ingredients:

4 eggs

3 medium overly ripe bananas, mashed

¼ cup honey (preferably raw, local)

¼ cup coconut or almond milk (unsweetened)

1 Tbsp vanilla extract

2 tsp baking soda

2 ¼ cups almond flour

½ tsp sea salt

½ tsp cinnamon

Directions:

Preheat oven to 350°F

In a bowl mix eggs, banana, honey, coconut/almond milk & vanilla

In a separate bowl, combine the remaining ingredients

Combine both mixtures and stir until well incorporated

Grease a bread pan and pour in batter (use coconut oil or real butter to grease pan). Bake for 35-50 minutes.

This gluten free banana bread recipe is a great snack. It’s full of healthy fats, fiber and amazing flavor. 

NO BAKE COOKIE BALLS

Ingredients: 

2 Scoops JP+ Complete Shake (Chocolate or Vanilla – or your favorite Protein Shake mix)

1 Cup Rolled Oats

½ Cup Honey

½ Cup Nut Butter

Directions: 

Roll into balls, freeze for 30 minutes, keep refrigerated in air tight container

Makes about 24 balls

This recipe is good any time of the year, but is especially customizable for the holiday season with a little bit of dried cranberries, or apricots and even some cacao nibs or rolled in cacao powder!

Enjoy and Have a Blessed Day!

Diane Burton, The Masterpiece Coach

CAULIFLOWER STUFFING

Author unknown – found on Facebook

Ingredients: 

4 tbsp. butter  

1 onion, chopped  

2 large carrots, peeled and chopped

2 celery stalks, chopped or thinly sliced

1 small head cauliflower, chopped

1 c. chopped mushrooms

kosher salt

Freshly ground black pepper

1/4 c. Freshly Chopped Parsley

2 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh sage or 1 tsp. ground sage

1/2 c. vegetable or chicken broth

Directions: 

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

 Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 5 to 10 minutes more.

 Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.

Serve.

Note from Diane, The Masterpiece Coach – I prepared this for Thanksgiving instead of eating the traditional cornbread dressing (which is one of my favorite foods.) What I discovered, is it’s the taste of the sage I love, so this cauliflower stuffing took care of that! Even my husband thought it tasted good (although I made the traditional cornbread dressing for him.) And, this is great to make year round – not just Thanksgiving.

For those who have an issue with gluten or are wanting to stay away from corn and other grains, this recipe is great.