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Holiday Recipes That Keep You Satisfied and Alive!

Author: Angela @ Vegangela.com. For link, click image

The holiday season is most definitely, all about the food. There is no denying that when you think of your upcoming plans, there is either an aunt’s famous dish or an amazing dessert that you wait for all year in order to indulge.  With celebrations planned around food, it is inevitable that we will loosen our belts a notch or two.  It doesn’t have to be that way, with amazing online tools like Pinterest, why would we settle for gaining weight, suppressing our immune systems and just down right feeling run down just for some “good” eats? This year, we are offering some recipes that are enticing, tasty yet won’t stretch the pant line.

Test yourself with your culinary creativity, offer your friends and relatives an amazing dish that is quietly not full of additives, gluten, fats and other inflammatory ingredients.  Food can still be fun and delicious, and people don’t even need to know you are are looking out for their health and well being.

Enjoy these recipes and please, post your favorites to share as well.

(V) (GF*) Coconut Curry Lentil Soup

Although a curry isn’t a normal item on most holiday menu’s, this soup is just too delicious to pass up. Your guests will thank you!  Lentils help to reduce blood cholesterol, assist in heart and digestive health, stabilize blood sugar and are a good source of protein.  To find replacement options for some ingredients follow the link by clicking on the title above.

Prep Time: 5 min
Cook Time: 40 min
Serves: 4


  • 1 tbsp coconut oil (or olive oil)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp tomato paste (or ketchup)
  • 2 tbsp curry powder
  • ½ tsp hot red pepper flakes
  • 4 cups vegetable broth
  • 1 13.5 oz can coconut milk
  • 1 14 oz can diced tomatoes
  • 1 1/2 C dry red lentils*

*ensure your lentils are certified gluten-free

  • 2-3 handfuls of chopped kale or spinach
  • Salt and pepper, to taste
  • Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

1.     In a stockpot, heat the coconut oil over medium heat and stir-fry the onion,
garlic and ginger until the onion is translucent, a couple minutes.
2.     Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
3.     Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
4.     {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
5.     Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

by Julia on October 22, 2015. for link click on picture.

(GF) (V) Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
Total Time: 40 min
Serves: 6

Brussel sprouts are a superfood in that they offer natural whole food source of vitamin C, fiber, antioxidants and trace minerals with B vitamins as well.  Butternut squash is an amazing source of dietary fiber and potassium, while pecans are a healthy fat that can help lower cholesterol while providing 19 vitamins and minerals. Cranberries are a known antioxidant and cancer fighter, they are also a great source of manganese and vitamin E & K.  This recipe is a great immune booster for this time of year and no one will even have a clue with the immersion of flavors!

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste

Roasted Butternut Squash:

  • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup (optional)

Roasted Brussels Sprouts:

  1. Preheat oven to 400 degree F. Lightly grease the foil-lined baking sheet with  1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 degrees F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see photos in linked blog).

Roasted Butternut Squash:

  1. Preheat oven to 400 degrees F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
    1. In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  2. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  3. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.


  1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Author: Detoxinista.com. Link to the blog by clicking the image

 (GF) (V) Wild Rice & Mushroom Stuffing
Serves: 4-6

Mushrooms are a good sources ofselenium, an antioxidant mineral, as well as copper, niacin, potassium and phosphorous. Additionally, mushrooms provide protein, vitamin C and iron. Because their cells walls are indigestible unless exposed to heat, you must cook mushrooms to get their nutritional benefits.


  • 1 cup brown & wild rice blend (like this one)
  • 2 1/4 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced
  • 8 ounces mushrooms, sliced
  • 3 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped thyme
  • 1 teaspoon salt
  • 1 apple, cored and diced (optional)
  • 1/2 cup dried cranberries (optional; I like this brand)
  • 1/2 cup chopped pecans (optional)


  1. Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
  2. While the rice is cooking, melt the coconut oil in a large Dutch oven over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender.
  3. Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm.
  4. Leftovers can be stored in the fridge in a sealed container for up to 3 days.

Author: Alexis Joseph, MS, RD, LD. Link to blog by clicking image.

 (V) Healthy Green Bean Casserole
Prep Time: 45 min
Cook Time: 20 min
Serves: 8

Green beans have a very high fiber content. A diet high in fiber will assist in normalizing and maintain bowel movement, lower cholesterol, and control blood sugar levels. In terms of minerals, green beans are a good source of calcium, silicon, iron, manganese, potassium, and copper.  They are also packed full of vitamins like A, C, B6 and K.


  • Heaping ½ cup raw cashews, soaked for 4 hours or overnight
  • ½ cup unsweetened almond milk
  • 2 medium onions, thinly sliced
  • 3 tbsp whole grain bread crumbs (sub gluten-free bread crumbs for gluten-free)
  • 3 tbsp gluten-free oat flour (or flour of choice)
  • 2½ tsp salt (divided)
  • 2 lbs frozen cut green beans
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2-8oz packages sliced mushrooms, chopped
  • ⅛ tsp ground nutmeg
  • 1 tbsp soy sauce (sub tamari for gluten-free)
  • ¼ cup dry white wine
  • Freshly ground black pepper, to taste


  1. Place cashews in a bowl and cover with water. Soak for at least four hours or overnight.
  2. Blend soaked cashews with almond milk in a blender or food proccessor until completely smooth and creamy. Set aside.
  3. Preheat oven to 475 degrees F.
  4. Place onions, bread crumbs, flour and 1 tsp salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece. Spread onions in an even layer on a baking sheet sprayed with cooking spray or lined with a silipat. Spray onions once again with cooking spray. Bake for 25 minutes, tossing halfway through. Once onions are done cooking, remove from oven and lower oven heat to 350 degrees F for casserole.
  5. Bring a large pot with two inches of water to a boil. Once boiling add green beans. Bring back to a boil and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.
  6. In a large skillet, heat olive oil over medium heat. Once hot, add onion. Cook for five minutes and then add garlic and mushrooms. Cook for another ten minutes, stirring often. Add nutmeg, soy sauce, white wine, 1½ tsp salt, and pepper. Simmer for about five minutes.
  7. Stir in cashew cream and ¼ of the baked onions. Stir in cooked green beans.
  8. Spread mixture into a large casserole dish. Top with remaining baked onions. Bake at 350 degrees F for 20 minutes.

Recipe from HelloFresh.com

(GF) Apricot Glazed Turkey with Beets and Orzo
Total Time: 30 min
Serves: 4


  • 4 Turkey Breasts
  • 12 oz Orzo
  • 12 oz Red Beets
  • 2 Lemon
  • 4 cloves Garlic
  • 3 oz Edamame
  • 2 oz Apricot Jam
  • 4 Tbsp White Wine Vinegar
  • 2 tsp Sriracha
  • 6 Tbsp Olive Oil

1.     Preheat oven to 325 degrees and boil a pot with salted water for the orzo. Meanwhile, mince the garlic, juice the lemon and peel the beets and dice into ½” cubes.
2.     Add the orzo to the boiling water and cook for 9 minutes. Strain and keep warm.
3.     In a small pan, add the apricot jam, vinegar, lemon juice, garlic and Sriracha (if desired) over medium-high heat until the apricot is melted, about 2 minutes. Set aside in a bowl.
4.     In the same pan, heat 2 tablespoons of oil. Season the turkey with salt and pepper and sear over medium heat for 3 minutes on each side. Dip the turkey in the reserved apricot sauce and cook on a baking sheet in the oven for 7-10 minutes or until the juices run clear. Take out of the oven and let it rest.
5.     In the same pan, heat 2 tablespoons of oil and when hot, cook the beets until tender, stiffing constantly, about 5 minutes. Add the edamame and season with salt and pepper. Toss with the remaining apricot sauce.
6.     Serve the turkey with the orzo and apricot sauce mix on the side.

Apricots are full of beta-carotine and fiber. Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese. Beets also contain the B vitamin folate, which helps reduce the risk of birth defects

Author: Briana Thomas Click image for link to recipe

(V) (GF) Garlic Mashed Caulitoes
Serves 4-6


  • 1 head of cauliflower, cut into florets and steamed until very soft
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. crushed garlic (I used Trader Joe’s brand)
  • 4 oz. cream cheese (I used reduced fat)


  1. Steam the cauliflower until it’s very soft. Drain the cauliflower very well and blend it with the other ingredients until completely smooth (I used my Ninja blender). You may need to scrape down the sides of the blender with a spatula on occasion. Reheat if desired. Serve and enjoy! If you want to be fancy, top with some melted butter and sprinkle with some dill weed.
  2. Serving information may vary according to the size of your head of cauliflower.

Be sure to drain the cauliflower very well so you don’t have cauliflower soup.

Author: Amanda Paa. Link to blog by clicking image.

(GF) Homemade Apple Pie with Lattice Top Crust
Serves: 1 pie

Gluten Free Pie Crust:
makes 2 single crusts:

·      10 ¾ oz of Cup4Cup Wholesome Gluten-Free Flour (if using a gluten-free flour blend that does not contain xanthum gum you should add 3/4 teaspoon to your mix)
·      1 tablespoon honey
·      1 teaspoon salt
·      14 tablespoons (1 stick + 6 tablespoons) very cold unsalted butter, cut into cubes
·      1/2 cup + 3 tablespoons ice cold water

Add flour, honey and salt to food processor. Pulse a couple of times to blend. Then add cold butter and pulse until most of the butter is the size of peas. It’s okay if you see a few larger chunks.
Remove food processor base and stir water in by hand (I like to save on dishes so I don’t use another bowl, but you could). Dump the scraggly dough onto your counter and work in together with your hands to form a tight circle.
Flatten the circle, wrap in saran wrap and place in refrigerator for at least one hour, up to overnight. When chilled, divide the dough into two equal pieces. Line your counter with saran wrap, dust it with flour, then put your dough on top. Sprinkle top of crust with a little more dough, cover with large piece of saran and roll out into a large circle that will fit your pan. Remove saran and gently lift into pie pan.
Apple Pie directions:
use crust instructions from above


  • 2¾ pounds firm apples such as Honeycrisp, Pink Lady or SnowSweet (about 6-7 medium), peeled and cored
  • 1½ tablespoons lemon juice
  • ½ cup + 2 tablespoons granulated sugar
  • 1¼ teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • pinch of salt
  • 2 tablespoons cornstarch
  • 2 tablespoons minced fresh sage + extra leaves for garnish (both are optional)


  1. Preheat oven to 400 degrees. Make pie crust above, put bottom crust into your pie plate and set in refrigerator.
  2. Cut peeled apples into thin wedges and put into a large bowl. Stir in lemon juice. In a small bowl, combine sugar, cinnamon, ginger, cornstarch and minced sage. Add this mixture to the bowl of apples and stir to coat. Dump into pie plate with bottom crust. Top apples with the lattice strips that you have made, following instructions linked to above.
  3. Bake pie on the bottom rack for 7 minutes, then move to the middle rack, placing pie on a metal baking sheet to catch spills. Reduce heat to 350 degrees and bake for additional 40 minutes or until juices are bubbling and crust is nicely browned. Then remove from oven and let rest for 1 hour on a wire rack. (About midway through baking, put a foil lining around the edges of the crust to ensure that it does not burn.) Remove at this point.
  4. If you want the crispy sage for a pretty garnish, heat about ½ inch of oil in a small saute pan over medium high heat. Add clean sage leaves and fry until crispy, about 3 minutes. Pie will keep for 3 days (do not refrigerate or will turn soggy) or you can freeze it.

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