Eat-fest 2017 is here – aka THE HOLIDAYS. A time for fun, family, and of course, feasting. Traditional holiday eats can totally derail healthy eating habits…until now! These holiday classics are reinvented with Eat This Not That: Healthy Holiday Recipes.
Check out these ‘lightened up’ recipe substitutions to keep the delicious in your holiday cooking and baking, banishing the sugar, dairy, gluten, and excess junk. Featuring a number of treats and eats made with Farm Fresh Eggland’s Best® eggs!
Why Eggland’s? Superior nutrition of course. Did you know that Eggland’s Best® has 10x more vitamin E, 6x more vitamin D, and more than double the Omega-3’s and B12 than ordinary eggs? All Eggland’s Best®hens are fed a wholesome, all-vegetarian feed, providing optimal nutritional in their eggs. It’s an easy choice when thinking healthy this holiday season!
Instead of: Pumpkin Pie with Cool Whip
Try: Healthy Pumpkin Custard with Meringue
Here’s some food for thought: one slice of pumpkin pie with whipped topping is roughly 530 calories. One ramekin of this paleo pumpkin custard with meringue topping is roughly 150 calories. Need I say more?
But really friends, you won’t believe how this healthier substitute tastes EXACTLY like the real thing – and this is coming from an “all year I wait for pumpkin pie” gal. The texture in each ramekin filled with this pumpkin custard is exactly like traditional pumpkin pie. Except this version is crustless, and sweetened naturally with banana and a hint of maple. You gotta try it!
1/2 can pure pumpkin puree (roughly 7 ounces)
1 large Eggland’s Best® cage-free egg
1 tablespoon coconut flour
1/2 ripe banana
1/2 teaspoon pumpkin pie spice
4 tablespoons Eggland’s Best® Liquid Egg Whites
1/8 teaspoon cream of tartar
1/4 teaspoon pure maple syrup
1. Preheat oven to 375 degrees
2. Mix the pumpkin custard ingredients until well combined and pour into two lightly oiled ramekins
3. Bake for 35-40 minutes, until center is set
4. To make the meringue topping, separate the yolks from the eggs whites and discard the yolks. Let the egg whites sit until they are room temperature
5. Start beating the egg whites on low, for a minute or two. Increase the speed to medium and continue to beat until you reach the consistency of glossy, stiff peaks. This will take roughly 10 minutes. Add the cream of tartar towards the end of the beating process
6. Turn the mixer off , then gently fold in the pure maple syrup. Cover the cooked custards with the meringue topping. Shift an oven rack to the top slot and place the custards back into the oven (375 degrees) for roughly 10 minutes, until the peaks start to turn a golden brown.
Instead of: Mashed Potatoes with Gravy
Try: Herbed Cauliflower Mash
Look, I’m not going to say, “it tastes EXACTLY like mashed potatoes and gravy!!” Lies, it doesn’t (sorry). BUT it certainly is a healthy alternative with the same creamy, whipped texture! And what’s not to love about serving up a side of herbed vegetable mash versus the traditional calorie-loaded ‘taters and gravy? If you’re saving your indulgences this holiday season for adult beverages (just referencing for a friend…), then try subbing mashed potatoes for this herbed cauliflower mash.
1/2 head cauliflower
1/3 cup chicken or vegetable broth
1 tablespoon + 2 teaspoons coconut cream
1/4 teaspoon onion powder
1/4 teaspoon dried rosemary (chopped finely)
1/4 teaspoon dried oregano
1/4 – 1/2 teaspoon salt (to taste)
1. Cut the cauliflower into florets and submerge into boiling water. Boil for 5-7 minutes, until cauliflower is soft enough to pierce easily with a fork
2. Drain the cauliflower and place the florets into a blender. Add the rest of the ingredients and blend until creamy and well combined
3. Add any additional dried herbs and ghee to taste if desired
Instead of: Cheesy Crescent Egg Bake
Try: Tomato and Leek Crustless Quiche
It’s nothing short of amazing how much flavor is packed into this healthy crustless quiche made with simple ingredients. And it’s virtually fool-proof to make! Now I realize everyone and their mother seems to bring an egg bake lined with crescent rolls and loaded with cheese to holiday brunch gatherings, but this tomato and leek crustless quiche is far healthier, and actually far easier to make than you’d think! Slash the carbs and the calories with this perfect egg-bake breakfast!
1 sliced leek
2 teaspoons olive oil
1 cup grape tomatoes
10 large Eggland’s Best® classic eggs
1/2 cup full-fat coconut milk
1/2 teaspoon salt
1/4 – 1/2 teaspoon salt (to taste)
1. Preheat oven to 375 degrees
2. Place a medium pan on the stovetop over medium-high heat. Add the olive oil, sliced leek, and grape tomatoes
3. Saute roughly 10 minutes until leeks are translucent and fragrant, and tomatoes are blistered. Poke each of the tomatoes with a sharp knife if they do not slightly break on their own
4. Combine the eggs, coconut milk, and salt into a large bowl. Whisk.
5. Fold in the the sautéed leeks and grape tomatoes then pour into a greased pie dish
6. Place the pie dish into the oven and bake cook for 35-40 minutes, until the center is set
Instead of: Holiday Candies
Try: Protein Moose Munch
I know, I know – it’s not the holidays without chocolate. SO MUCH CANDY. It’s like Halloween but far more jolly. When your sweet tooth has you craving a chocolate treat, why not combine sweet and crunchy, for a protein-packed snack? This reinvented ‘moose munch’ is drizzled with a combination of coconut oil and chocolate protein powder for the ultimate healthy holiday treat.
6 cups popped popcorn
⅓ cup raw almonds
3 tablespoons coconut oil
2 scoops chocolate flavored protein powder of choice
3 teaspoons raw honey
1 tablespoon coconut oil
1 scoop chocolate flavored protein powder of choice
1 teaspoon raw honey
1. Line a baking sheet with parchment paper and place the popcorn and almonds on top in an even layer
2. Melt the coconut oil in the microwave until it’s completely liquid (this should only take roughly 20 seconds)
3. Add the protein powder and raw honey to the melted coconut oil. Quickly stir until combined and drizzle all over the popcorn and almonds
4. Place the baking sheet into the refrigerator to cool the chocolate drizzle completely – around 10 minutes
5. Once popcorn the coating is chilled and set, make the additional chocolate to coat the mixture
6. Melt the coconut oil and add the additional scoop of chocolate protein powder and raw honey
7. Scoop one cup of the popcorn mixture and pour into the liquid chocolate. Quickly stir to coat and pour back on to the baking sheet
8. Let chill again until chocolate hardens
9. Serve straight from the refrigerator (cooled)
Instead of: Meat and Cheese Tray
Try: Smoked Salmon & Avocado Deviled Eggs
I KNOW that darn meat and cheese tray can be tempting. I also know it’s a green-light zone (aka it’s hard to portion control all those bite-sized snacks). Instead, try these smoked salmon and avocado deviled eggs. These dairy free, paleo, bite-sized appetizers are packed with protein, omega-3, B12 and Vitamin D. Plus these beauties are made with mashed avocado, instead of mayo!
4 large Eggland’s Best® classic eggs or Eggland’s Best® Hard-Cooked Peeled Eggs
1 1/2 teaspoons apple cider vinegar
1 teaspoon dijon mustard
2 tablespoons mashed avocado
2 tablespoons diced smoked salmon
1. If not using the hard-cooked peeled eggs, bring a medium pot of water to a boil then gently add the raw eggs
2. Boil for 7 minutes then remove the eggs from the hot water and submerge into a bowl of ice water
3. Once the eggs are cooled, gently peel each egg and slice in half. Remove the yolks from the eggs and reserve three yolks
4. Add the three yolks, apple cider vinegar, dijon mustard, mashed avocado, and diced smoked salmon to a small bowl and mix well to combine. Add more avocado if you desire a creamier texture
5. Gently scoop the yolk mixture back into the center of the egg whites
6. Garnish with green onion or chives
Instead of: Baked French Toast Casserole
Try: Maple Cinnamon Sweet Potato Breakfast Bake
I get it you guys, french toast casserole IS JUST SO GOOD. Like, just give me the whole pan and leave me alone. But this maple cinnamon sweet potato breakfast bake is BETTER. Warm, comforting, sweet, and soooo much healthier for you with sweet potatoes versus lame, white bread.
2 large sweet potatoes, peeled and grated
⅓ cup pure maple syrup
3 Eggland’s Best® organic eggs
1 ripe banana
½ cup raisins
¼ cup coconut flour
1 teaspoons cinnamon
¼ teaspoon salt
Garnish – pecans
1. Preheat oven to 350 degrees
2. In a large bowl, add the grated sweet potatoes, maple syrup, eggs, banana, and raisins. Mix well
3. Next, add the coconut flour, cinnamon, and salt. Mix well to combine
4. Pour the mixture in an 8×8 greased baking dish
5. Bake for 60 minutes
6. Garnish with pecan pieces
Instead of: Traditional Holiday Cookies
Try: Chewy and Chewy Paleo Gingerbread Cookies
Holidays are meant for baking and cookie exchanges! It’s just so fun! But these super simple and perfectly spiced gingerbread cookies have a superfood ingredient that might surprise you. Diary free, nut free, gluten free, and no refined sugar – yet perfection in every bite!
1 medium sweet potato
⅓ cup coconut flour
¼ cup tahini paste
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
2 tablespoons molasses
1. Preheat oven to 350 degrees.
2. Wash and dry the sweet potato then spear a few times with a knife. Microwave on high for 5-6 minutes, or until soft
3. Scoop the inside out of the sweet potato and into a medium bowl
4. Add the coconut flour, tahini, baking soda, baking powder, cinnamon, ginger, cloves, salt, and molasses
5. Stir until well combined. You may need to use your hands to mix, as the dough will become very thick
6. Mold into 2½” diameter cookies that are about ¼” thick, and place on a baking sheet
7. Bake for 10-12 minutes
And there you have it! A big ‘ol list of healthy holiday recipe that would make Santa’s list look like foul play. Eating healthy during the holidays CAN be done, without sacrificing flavor or tradition! Be sure to head to you local grocer and pick up any of Eggland’s Best® products to make aaaaaaaall the festive eats this holiday season!