Healthy Holiday Recipes

The holidays are such a fun and special time full of many social gatherings... it can be tough to find healthy options to bring that others will enjoy too! I compiled some old and new recipes for you to look over and take to your next holiday party!

BREAKFAST
Blueberry Cream Scones
4 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup room temp butter
1 cup half and half
4 eggs
2 teaspoons vanilla
1 cup frozen or fresh blueberries

Coaching: Preheat oven to 425. Line baking sheet with parchment paper. Combine flour, sugar, baking powder, salt. Cut in butter. In a separate bowl, mix half and half, eggs, vanilla and then pour into the dry ingredients. Combine. Flour a surface an roll dough into a ball as you mix in the blueberries. Cut in half. Start with a ball and then flatten out the dough to about 1.5in thick. Using a knife, cut like a pizza into 6 triangles. Arrange on baking sheets (keeping them far enough apart to expand with baking). Bake 12-15minutes until golden on top.

Frittata
1 head of broccolli
half an onion
1 jalapeno
6 eggs
½ cup greek yogurt
½ cup milk
1 cup shredded cheese
½ cup parmesan cheese
salt & pepper

Coaching: Preheat oven to 375. Spray an 8x8 square baking dish. Dice the broccoli, onion, and jalapeno and spread evenly in the pan. In a mixing bowl, combine the rest of the ingredients EXCEPT the parmesan, and whisk for 1minutes to get the eggs frothy. Pour over top the veggies, sprinkle the parmesan, salt, pepper over the top and bake 30-45minutes until golden on top and eggs have set. Cool 10minutes before serving.

Hazelnut Biscotti with Chocolate & Ginger
Toast 1.5 cups chopped hazelnuts in the oven for 10min at 275
2eggs
1 tablespoon baking powder
1 teaspoon vanilla
1/2 cup flour (white,wheat,almond,gluten free,coconut, etc it all works!)
1/2 cup chopped crystallized ginger
1/2 cup dark choc chips

Coaching: Combine all ingredients, mix well. Place on parchment covered baking sheet in a 1in X 4in log. Bake for 20min at 275. Let cool, slice diagonally into 1/2-1in sections. Lay cut side down on the tray and bake once more for 15min at 300. Cool and enjoy with your favorite hot beverage!

SIDES & ENTREES
Sweet Potato Casserole
4 large sweet potatoes or yams, roasted by wrapping in foil and putting in the oven for 90minutes at 300.
1/2  cup vanilla or maple greek yogurt
2 teaspoons cinnamon
1 teaspoon nutmeg
pinch of salt
Add ins:
½ cup pure maple syrup
¾ cup chopped pecans* reserved for later

Coaching: Preheat oven to 350, spray a 9x9 casserole dish. Using an electric beater or a fork, smash up your roasted sweet potatoes (I keep the skin on since its super nutritious). Add all the ingredients and combine well. Pour into the dish Lastly, drizzle the maple syrup evenly all over the dish. Bake 20 minutes, add pecans on top, and cook another 10-20minutes.

Jalapeno Bison Chili
2lbs ground bison
2 cloves garlic
2 diced jalapenos
1 can (8oz) tomato sauce
1 teaspoon oregano
1 tablespoon cumin
2 teaspoons chili powder
1 cup water
1/4 cup masa flour (corn flour for thickening)
2 cans kidney beans rinsed and drained
1 can diced tomatoes

Coaching: Add minced garlic, jalapenos, and bison to a large pot and brown the meat on medium. Drain. Add the tomato sauce, spices, and water and simmer on low for 1 hour. Mix the masa with 1/2 cup water and add to the chili along with the rest of the ingredients. Simmer an additional 10minutes. Top with your favorite add-ons and enjoy! Serves 6.

Speedy Stuffed Squash
1 acorn, butternut, or kombocha squash cut in half and de-seeded
Brussell Sprouts (diced)
Handful of dried cranberries
Handful of pumpkin seeds
Balsamic glaze
Salt & Pepper

Coaching: Put all ingredients in a bowl and toss to combine. Add 3 tablespoons of water to the bottom of each half of squash. Fill with ingredients. Drizzle with balsamic glaze and sprinkle with salt and pepper. Bake at 425 for 45minutes covered in foil, then uncover for the remaining 15-30minutes. Cool 5min before serving. Serves 2.

DESSERT
Carrot Cake with a Kick
8oz can crushed pineapple (drained and pressed to remove excess moisture)
1.5 cups finely shredded carrots (about 3 whole carrots)
½ cup golden or normal raisins
¼ cup walnuts
¼ cup coconut

2/3 cup whole wheat flour
2/3 cup unbleached white flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
½ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon salt
½ cup truvia brown sugar (or ¾ cup brown sugar)
½ cup greek yogurt
¼ cup apple sauce
2 eggs
1 teaspoon vanilla

Frosting:
¼ cup greek yogurt cream cheese (or regular)
½ cup greek yogurt
2 tablespoons honey
½ teaspoon ginger
3 tablespoons powdered sugar
2 tablespoons coconut oil (melted)
Optional: Sprinkle ¼ cup crushed walnuts and a ¼ cup toasted coconut flakes over top the cake.

Coaching: Preheat oven to 350. Grate the carrots and place pineapple, carrots, raisins, walnuts, and coconut in a small bowl. In a separate bowl, combine the remaining ingredients and mix thoroughly until well combined. Fold in the carrot mixture. Spray a small cake pan, and pour in batter. Bake 35-45minutes or until toothpick comes out clean. Let cool completely.

For the icing, combine all ingredients and beat with whisk or electric mixer until smooth and creamy. Put in the fridge as the cake cools. Ice the cake, sprinkle with optional toppings, and keep in the fridge until eaten!

Almond Coconut Bites
¼ cup shredded coconut
¼ cup cacao nibs
¼ cup cacao powder
½ cup chopped almonds
7 dates (pitted)
1 tablespoon maple syrup
1 teaspoon vanilla
Sprinkle of sea salt

Opt. Shredded coconut for rolling

Coaching: Place all ingredients in a food processor. Pulse until it starts clumping and if fully combined. Roll into balls and then roll the balls in the extra coconut. Freeze.

Pumpkin Rock N Rolls
¾ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons pumpkin pie spice
¼ teaspoon salt
3 eggs
1 teaspoon vanilla extract
½ cup truvia (or 1 cup sugar)
2/3 cup pumpkin puree
Optional: powdered sugar sprinkle

Cream Cheese filling:
8oz whipped cream cheese
1/2 cup powdered sugar
3 tablespoons butter
1 teaspoon vanilla extract

Coaching: Preheat oven to 375. Combine dry ingredients. In a separate bowl or electric mixer, whisk the wet ingredients. Add the wet into the dry until just combined. Line a large cookie sheet with parchment paper and pour the cake batter into the middle of the pan. Using a spatula, spread and shape into a rectangle leaving at least 1 inch along every side of the pan. Bake 8-10minutes. Immediately after you remove it from the oven, start at one of the short ends and start rolling the cake towards the other short end with the parchment paper attached so it separates the cake during the roll. Cool completely as you prepare the filling. Mix all ingredients together, if it is too wet, add in a bit more powdered sugar. You want it easy to work with, but not drippy. After your workout, or a few hours, you can gently unroll to load the cream cheese filling. Leaving 1inch on all sides, spread the cream cheese evenly onto the cake. Reroll, removing the parchment paper as you go. Wrap tightly in plastic wrap and chill. Before serving, sprinkle with powdered sugar and slice into 3/4in rolls. Enjoy!

Recovery Quiche 2.0

Breakfast, lunch, dinner... this quiche works for any meal. Full of healthy ingredients, protein, and flavors. The best part is that left overs taste just as good. (Remember, you can sub the meat for extra veggies, and if you don't like these veggies, choose your own variation! There are no rules, so be creative).

• 3 cups shredded sweet potato (1 medium sized potato)
• 1 cup cooked sausage
• 8 oz chopped mushrooms sautéed
• ½ sweet onion sautéed
• 1 cup sweet corn
• 6 eggs
• 1 cup ricotta cheese
• 1 tablespoon rosemary (or a few diced sprigs of fresh herb)
• Salt and pepper to taste

Coaching: Preheat oven to 400. Shred sweet potato. Oil 9x9in pie pan. Put shredded potato in the pan and pack down to completely cover the bottom. Spray or oil the top of the potatoes. Place in oven for 10minutes. Cook sausage on stove top, set aside. Use the same pan and with the sausage juices sauté mushrooms, onion, and corn. Combine the rest of the ingredients in a bowl and whisk until light. Put the sausage and veggies on top of the crust and spread out evenly. Pour the egg mixture on top and bake 25-35minutes until eggs are cooked through. Cool 10minutes before eating.

Spring (in your step) Rolls

Protein, whole grains, fresh veggies... the three ingredients that make your body happy! If you're like me, you get stuck in routines of having the same type of meals, but this is a fun and simple recipe for you to mix it up!

Ingredients

• Rice Paper Wraps
• Shrimp/Chicken/Tofu cooked
• Rice Raman/Soba/Buckwheat Noodles cooked
• Cucumber
• Carrot
• Bell Pepper
• Mango
• Lettuce
• Cilantro and/or Mint

Peanut Sauce

• 1/4 cup Crunchy Peanut Butter (or alternative)
• 2 Tablespoons Soy Sauce (I use Braggs Aminos)
• 1 Tablespoon Fish Sauce (Omit for vegetarian option)
• 1 Tablespoon Honey
• 1-3 Tablespoons Water to thin
• Sprinkle of Chili Powder/Flakes

Coaching

• Spring Rolls-Cook meat/tofu and noodles accordingly. Thinly slice all fruits/veggies and finely chop the lettuce. Using a large plate, place a dish rag over top to cover the whole surface. Generously dampen the rag with about 1/4cup water. One at a time, moisten a rice paper wrap. Once hydrated, being careful not to rip it or let it squish together, lay the wet rice paper on the damp plate. Place your fillings inside, and roll up like a burrito. Repeat!
• Peanut Sauce-Add all ingredients into a microwave safe bowl, stir with a fork to combine and heat for 15sec, stir again, add more water to thin or more peanut butter to thicken, heat for 15sec more.

Pre Long Run Pizza Party

We train to prepare for races, and part of this is establishing a routine we feel confident in implementing before the race. I make pizza, or we go out for pizza, almost every Saturday night in prep for my long runs. Pizza is my carb of choice the night before a race! Here is my go-to recipe... but feel free to add any of your favorite toppings!

• 1 cup whole wheat flour
• 1 cup unbleached white flour
• 2 cups greek yogurt
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Any toppings/sauces/cheeses you desire! I stick to margarita style with red sauce, mozzarella, basil, and tomatoes.

Coaching: Preheat oven to 450. Combine all ingredients, on a floured surface, separate into 2 balls of dough and flatten with your fingers, flip over to get both sides well floured. Transfer each pizza to it's on baking sheet covered in parchment paper. Press to thin out the crust (I like mine thin and crispy). Bake for 5minutes. Pull out the partially cooked pizzas and add your toppings, pop back in the over for 10-12 minutes or until the cheese is browning and bubbly. Then go get some sleep before your big long run!

Spaghetti Squash Pad Thai

A simple and delicious twist on Pad Thai that brings a whole new flavor to your weekly meals. The best part about this recipe is that you just use what veggies you have, so it always tastes different and doesn’t add an extra trip to the grocery store.

4 cups cooked spaghetti squash
2 chicken breasts, or 2 boneless pork chops, or 4 chicken tenders, or extra firm tofu (drained)
Veggie assortment as much or as little as you want (broccoli, cauliflower, carrots, peas, peppers, cabbage,  onion, etc)
2 eggs
1inch Ginger root minced (or 1 tablespoon ground ginger spice)
1 clove garlic minced

Sauce
1 tablespoon Peanut butter (or alternative nut butter if necessary)
1 tablespoon Soy sauce (I use Braggs Aminos)
2 tablespoons Fish sauce
1 tablespoon Honey
1 tablespoon water to thin

Garnish with a pinch of red pepper flakes, crushed peanuts, cilantro, spring onion etc

Coaching: Cook the spaghetti squash. Slice horizontally into 3, add a few spoons of water to the bottom ofa cookie tray, and place in the oven for 30minutes at 400.  Deseed and scrape out of skins using a fork to separate once cooled enough to handle. While the squash is cooking, combine all the sauce ingredients in a microwave safe bowl and microwave for 30seconds. Stir vigorously with a fork to incorporate everything into a smooth mixture. Add chicken or tofu to a medium hot large skillet or wok and cook in oil for 3minutes each side or until cooked. Remove the protein and set aside. Throw in veggie assortment to the pan and turn down the heat (you may need a little oil or water to keep it from sticking).  Sautee veggies, and then remove to the plate with the protein. Next, scramble your eggs, then set aside. Lastly, add the ginger root and garlic to the pan with a little oil for 30seconds, add the spaghetti squash tendrils and sauce and cook for 3minutes until warm and the squash is a glowing yellow. Toss all the cooked ingredients from the side into the pan and combine. Serve with any of the garnishes you desire. *Serves 2

Speedy Stuffed Squash

For a cold day, this tasty dinner is so easy and quick, that you will want to make it part of your weekly meal plan.

1 acorn, butternut, or kombocha squash cut in half and de-seeded
Brussell Sprouts (diced)
Handful of dried cranberries
Handful of pumpkin seeds

Topping:
Balsamic glaze
Salt & Pepper

Coaching: Put all ingredients in a bowl and toss to combine. Add 3 tablespoons of water to the bottom of each half of squash. Fill with ingredients. Drizzle with balsamic glaze and sprinkle with salt and pepper. Bake on a cookie sheet at 425 for 45minutes covered in foil, then uncover for the remaining 15-30minutes. Cool 5min before serving.

Butternut Squash "Pasta"

A fantastic cold weather meal. Every runner loves the idea pasta, but this is a lower carb alternative full of nutrition that will help you recover and be ready to get running tomorrow. Sweet and satisfying with the perfect spiciness to perk up the tastebuds… You won’t regret trying this dish!

• 1 small butternut squash (spirialized)
• 1 cup Mushrooms (sliced)
• Small Onion (diced)
• 2 cloves Garlic (diced)
• 4 Tablespoons Oil or chicken stock
• 1/2 pound Bulk Sausage (cooked)
• large handful fresh Parsley
• Red Pepper Flakes to taste
• Salt & Pepper to taste
• Parmigiano Cheese

Peel squash and scrape out seeds. Spirialize and place on a foil lined baking tray. Spray with oil and preheat oven to 450. Add cooked sausage, onion, garlic, oil or chicken stock, to skillet and cook until aromatic. Add mushrooms, parsley, and seasonings. Cover. Bake squash for 15min and then add to skillet. Toss with cheese and serve!

Guacamole Bison Burgers

So darn good. I might just make these again today even though I just tried this recipe out a few days ago. Perfect for summer meals with flavorful veggies, colorful sides, and packed with protein and iron.

• 1lb ground bison (or lean beef)
• 1 tablespoon paprika
• 2 diced garlic cloves
• Sea salt and black pepper
• Juice of 1 lime
• Sliced tomato
• Chopped avocado
• Sliced onion
• Olive oil
• Honey

Coaching: In a cast iron skillet or fry pan, add a little olive oil to med heat. Toss in the onions and cook for 5min. Add 1 tablespoon honey and cook while stirring for 3minutes. Take out of pan and place in a bowl. Combine all the burger ingredients in a bowl. Slice your tomato, chop the avocado, and then make 8 patties out of the meet. On four of them, place a slice of the tomato and the divide the avocado. Cover with the remaining four patties. You now have four burgers stuffed with tomato and avocado. Using the same pan as your onions, cook on the stove top on med high. Drain the pan and flip after 3-4min. Cook another 2-3min or until done to your taste.

Top the burgers with your onions and serve with your favorite condiments and sides.

Easy Peasy Pizza Dough

My go-to carb of choice is pizza. But ain’t nobody got time for yeast to rise. This St. Louis style crust literally takes less than 30minutes from start to finish and the outcome is an amazingly crispy crust made of simple baking ingredients in your pantry. Top it however you like with sauces, cheeses, veggies, and meats!

• 1 ¼ cup flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 2 teaspoons olive oil
• ½ cup water

Coaching: Mix all ingredients until thoroughly combined. Form the dough into a ball and roll it out on parchment paper until thin. Place on a tray and bake at 450 for 5minutes. Pull out your crust and cover with your choice of sauce and favorite toppings. Bake another 10-15minutes until lightly browned and cheese is bubbly. Set for a few minutes to cool before cutting. Voila. Makes 1 medium sized pizza, or two personal pizzas.

Pesto Protein Pasta

A beautiful summer pasta option with bright color and bold flavor. I was so excited to try this out and used fresh herbs I grew from seed! *This one did not make it high on the husband list.

• 1/4 olive oil
• 1/4 cup parmesan
• 2 garlic cloves
• 1/4 cup walnuts
• 2 cups fresh basil
• 1 teaspoon chili pepper flakes

Coaching: Combine everything in the food processor or nutribullet and mix until smooth. We love the Modern Table mixed lentil penne with 14 grams of protein per serving. My husband did not appreciate the gorgeous color of the pesto (with basil I had diligently grown from seed). He said it tasted great but looks like baby vomit. SO, I recommend you try it, but be warned! (PS I prefer the walnut pesto because I don’t like pine nuts, but feel free to make a traditional pesto with them instead!) Here I served it with yellow watermelon and grilled chicken!