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My Favorite Holiday Recipes

holiday recipes

Who says Thanksgiving has to be a reason to eat unhealthy? I’ve made this meatloaf 3 times already this month! I realize it looks a little funny in this picture… every time I remembered to actually take it, I’d already taken a few bites, it’s THAT good!

I’ll be preparing these as well as a few other tasty dishes at my next Healthy Holiday Cooking Class at Cooking 4 Life on December 1st from 10am-12pm. You can sign up here: http://cooking-4-life.com/events/healthy-holiday-cooking/

CRANBERRY TURKEY MEATLOAF

– 1 package ground turkey

– 1 onion, chopped

– a few cloves of garlic, chopped

– 1/2 package crimini mushrooms, chopped

– sea salt, pepper, and nutmeg to taste

– 2 free range eggs

– 2/3 cup almond meal/flour

– cranberry sauce to top the meatloaf

Preheat the oven to 350 degrees. In a bowl, combine the turkey, onion, garlic, mushrooms, eggs, almond flour, and seasoning. Press into a Pyrex rectangular pan and smooth it down. Put it in the oven for about 40 minutes, take it out and spread cranberry sauce over the top, then put it back in for about 20 more minutes. This is so good as leftovers!

Skip the canned cranberry sauces, and make your own. You can buy a bag of cranberries in the store, heat them up with some freshly squeezed orange juice until they boil and start to pop. Simmer about 15 more minutes after that until the sauce thickens. Sweeten to taste with honey.

ROASTED BUTTERNUT SQUASH SOUP

I sent this recipe out last year after my friend Ciara Burton (also a health coach) made it for me. I can’t get enough of it!

You’ll need:

– 1-2 butternut squash

– 1 onion

– a few garlic cloves

– 1 apple

– 1 tbsp olive or coconut oil

– free range chicken broth

– sea salt, pepper, nutmeg

– 1/2 cup coconut milk

Toss whole squash in oven on 400 degrees for about 40-50 mins. To save time, you could buy the large bag of Trader Joe’s pre-cut butternut squash. Take it out when it’s soft enough to cut. Sauté onion, garlic, and chopped apple in coconut oil until soft. Peel squash with peeler when its cool enough to touch. Add all ingredients to blender (I used a Vitamix) Add sea salt, pepper, and a dash of cinnamon. Add the coconut milk and blend. Transfer to a pot on the stove and heat. If you don’t have a Vitamix, use a hand blender in the pot to mix everything. One pot will make quite a large batch. Enjoy!

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