Healthy Recipes

Want to stay healthy during the holiday season? Here's some healthy recipes to bring to your next holiday family party!

Quinoa Stuffing:


Ingredients:
  • 2 tbsp. olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, finely chopped
    • 8 medium celery stalks, chopped (about 4 cups)
    • 2 medium green apples with peel (about 2 cups)
    • 4 cups low-sodium organic vegetable broth
    • 2 cups dry quinoa, rinsed
    • 1 tsp. sea salt
    • 1 tsp. ground cumin
    • ½ tsp. ground black pepper
    • ½ cup dried cranberries
    • ½ cup chopped fresh cilantro
    • ½ cup pine nuts
Instructions:
1. Heat oil in medium sized saucepan over medium-high heat. 
2. Add your chopped onion and garlic, cook and then stir frequently for about 8 - 10 mins., or until tender. 
3. Add broth, quinoa, salt, cumin and pepper. Bring to a boil. Reduce heat to medium-low, cook covered for about 15 mins., or until most of liquid is absorbed. Remove from heat. 
4. Add cranberries. Cover and let stand for 5 mins. 
5. Add cilantro and pine nuts, fluff with fork and serve!

Quinoa Stuffing
Recipe Credit:
Beach Body Blog

Zucchini Stuffing
Recipe Credit:
Beach Body Blog

Zucchini Stuffing with Mushrooms and Garlic


Ingredients:

• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 4 medium shallots, chopped
• 2 medium celery stalks, chopped
• 2 medium red (or green, orange, or yellow) bell peppers, chopped
• 4 cloves garlic, finely chopped
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 cup sliced mushrooms
• ½ cup chopped fresh parsley
• ½ cup raisins
• 8 cups whole-grain bread cubes
• 3 cups low-sodium organic vegetable (or chicken) broth
• 2 Tbsp. white wine (optional)
• Nonstick cooking spray

Instructions:
1. Heat oven at 350° F.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
4. Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.
5. Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.
6. Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.

Apple Crisp


Ingredients:
• 4 cups peeled, sliced apples
• 3 Tbsp. pure maple syrup, divided use
• 1 tsp. ground cinnamon, divided use
• 1/2 cup old-fashioned rolled oats
• 1/4 cup finely chopped raw walnuts

Instructions:
1. Preheat oven to 375 degrees. 
2. Combine apples, 2 Tbsp. maple syrup and 1/2 tsp. cinnamon in a medium baking dish;
mix well. Set aside. 
3. Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining 1/2 tsp.
cinnamon in a medium bowl, mix well.
4. Top apple mixture with oat mixture. Bake for 25 - 30 minutes or until apples are soft. 
Apple-Crisp
Pumpkin Cookies

Pumpkin Cookies



Ingredients:
• Nonstick cooking spray
• 1½ cups old-fashioned rolled oat
• ⅔ cup almond flour
• 1 tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. ground ginger
• ¼ tsp. sea salt (or Himalayan salt)
• 1 large egg, lightly beaten
• 1¼ cups pumpkin puree
• ⅓ cup maple syrup
• ¼ cup chopped raw pecans (optional)
• 24 pecan halves

Instructions:
1. Preheat oen to 350 degrees.
2. Lightly coat two baking sheets with spray. Set aside.
3. Combine oats, almond flour, cinnamon, cloves, ginger and salt in a medium bowl; mix well.
Then set aside.
4. Combine egg, pumpkin and maple syrup in a large bowl; mix well.
5. Add flour mixture and chopped pecans to pumpkin mixture; mix until blended.
6. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a pecan half.
7. Bake for 14 to 15 minutes or until firm.