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Healthy Holiday Recipes

3 favorite Holiday Recipes

Pumpkin Pie with Almond Crust

For those of you that want a healthy and lactose-free version of the traditional Pumpkin Pie that tastes delicious, this is the recipe for you! The almond pie crust is the perfect substitution for all of your holiday treats.

  • 1 15oz Can (preferably organic) pumpkin puree (no sugar or other additives, check the label)
  • 3/4 cup “Spoonable” brand Stevia or equivalent OR 2/3 cup xylitol (OR LESS – TASTE IT! Let the spices do the talking!)
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Cloves
  • 1 Pinch Freshly Grated Nutmeg
  • 4 oz. Organic Coconut Cream
  • 8 oz. Unsweetened Almond Milk, original/vanilla flavor
  • 1 1/2 cups Blanched Almond Flour
  • 1 pinch Kosher or Sea Salt
  • 1/2 pinch Stevia or xylitol
  • 3 tablespoons Extra Virgin Olive Oil

Mix pie crust dry ingredients and thoroughly combine. (Almond Flour, Salt, Stevia/Xylitol, Extra Virgin Olive Oil)

Bake at 350 degrees for 7 to 8 minutes. You do not want the crust to brown. Let the Pie Crust Cool

Preheat oven to 425 degrees

Combine all the Ingredients (Salt, Cinnamon, Ginger, Cloves, Nutmeg, Coconut Cream, Almond Milk)

Pour into a cooled almond pie crust.

Bake 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake for an additional 35 – 45 minutes. 


Smashed Sweet Potatoes

Kids will love this. Add ingredients according to your personal taste.

  • 3-4 large sweet potatoes   Cinnamon
  • 1 granny smith apple   Stevia
  • 1-2 tbsp butter or coconut oil  Sea Salt

Peel and cut up sweet potatoes into chunks. Boil until tender. Meanwhile, melt butter or coconut oil in a skillet and cut up apple. Sauté apple in butter until soft. Add cinnamon, stevia, sea salt to taste. Add apple mixture to sweet potatoes and mash with a potatoes masher or electric blender.


Green Bean Almandine

Most green bean recipes call for the beans to be cooked so long that much of the nutrients are lost. In this recipe, they remain completely intact.

  • 3 tbsp. lemon juice    ½ tsp. sea salt
  • 8 tbsp. olive     ¼ tsp. fresh ground pepper
  • 1 clove garlic, minced   4 C green beans, French cut
  • 1 tbsp. onion, minced   2 C mushrooms, wiped and sliced
  • ½ tsp. dry mustard    1 C almonds

Combine ingredients for marinade and pour over beans, mushrooms and almonds. Toss well. Allow to marinate overnight in the refrigerator. Serve chilled or just slightly warmed.

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