A TASTE OF OUR FAVOURITE HOLIDAY RECIPES
The holidays are around the corner, and we’ve heard a little buzz from some of our patients, that they’re nervous about what they’re going to eat over the holidays. How they are going to navigate their eating habits, with less control over the food available when with others.
To preface this blog post, please note – there is no right or wrong way to eat over the holidays.
Yes, there are preferred ways to support blood sugar, hormones, energy and better sleep. But the holidays should not be the time to start something new, be strict, or stress over what you should – or should not – eat, more than you normally would.
It’s a time to enjoy, and connect.
Here are 3 recipes you may want to consider, that are favourites of ours – an appetizer, a side dish, and a dessert – that won’t make you feel like you are missing out on anything!
Basil Pesto Hummus
- 2 cups Chickpeas (cooked)
- 1/2 cup Basil Leaves (roughly chopped)
- 1 Lemon (juiced)
- 1/2 cup Water
- 1 tsp Sea Salt
- Add all ingredients together in a food processor or high-speed blender. Blend until a creamy consistency forms, scraping the sides down as needed. Enjoy!
- Leftovers – Refrigerate in an airtight container for up to five days, or freeze for up to six months.
- Serve it With – Veggie sticks, brown rice tortilla chips, on a salad, in a wrap or as a sandwich spread.
- More Flavour – Use olive oil, avocado oil, broth and/or leftover liquid from the chickpeas instead of water.
- Consistency – If hummus is too thick, add one tablespoon of cold water at a time.
Pressure Cooker Carrot Ginger Soup
- 3 cups Organic Vegetable Broth
- 1 Yellow Onion (chopped)
- 1 Garlic (clove, minced)
- 1 tbsp Ginger (fresh, minced)
- 6 Carrot (chopped)
- 2 tsps Thyme (fresh, chopped)
- 1 1/4 cups Organic Coconut Milk (full fat, from a can)
- Turn the pressure cooker to sauté mode. Add a splash of vegetable broth along with the onion and cook for 3 to 4 minutes. Add the garlic and ginger and sauté for 1 minute more.
- Turn the sauté mode off and add the carrots, thyme and rest of the broth. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 5 minutes on high pressure. Once finished, release the pressure manually.
- Carefully remove the lid, and purée the soup using an immersion blender or a blender. Add the coconut milk and stir to combine. Serve and enjoy!
- Leftovers – Refrigerate in an airtight container for up to four days. Freeze for up to three months.
- Serving Size – One serving is equal to approximately 1 1/2 cups of soup.
- Additional Toppings – Top with fresh thyme, chives or sesame seeds.
Chewy Gingerbread Cookies
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 1/2 tsps Baking Powder
- 2 tsps Ground Ginger
- 1 tsp Cinnamon
- 3 tbsps Coconut Oil (melted)
- 1 Egg (room temp)
- 1 tsp Vanilla Extract
- 1/4 cup Fancy Molasses
- 1/4 cup Maple Syrup
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, ginger and cinnamon. Mix well using a fork to break up any clumps. Add in the coconut oil, egg, vanilla, molasses and maple syrup. Mix again.
- Roll the dough into even balls and place on the baking sheet. Gently flatten with the palm of your hand. Bake in the oven for 12 to 15 minutes. Remove from oven and let cool completely. Enjoy!
- Coconut Flour – This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.