1. Pumpkin Pie

Pumpkin pie is one of my favorite desserts. I upgraded this holiday classic by swapping in gluten-free ginger snaps or Simple Mills graham crackers for an unforgettable (and easy!) crust.

Ginger Snap Crust Ingredients:

• 1 bag Mi-Del Gluten-Free Ginger Snaps (available at Whole Foods and Outpost)
• 1/3 cup butter, melted

OR

Graham Cracker Crust Ingredients:

• 4 cups Simple Mills Sweet Thins (Honey Cinnamon) (available at Whole Foods, Outpost, and Costco)
• 1/4 cup butter, melted

Crust Instructions:

1. Combine ginger snaps or Simple Mills Sweet Thins and melted butter in a food processor. Process until gingersnaps or graham crackers have turned into a sand-like texture.

2. Press into a pie pan. Use a fork to prick the crust a few times. Set aside.

Pumpkin Pie Ingredients:

• 1⁄2 cup coconut sugar
• 1 TBSP pumpkin pie spice
• 1 tsp salt
• 1 TBSP arrowroot powder
• 1 can pumpkin puree
• 1 tsp vanilla extract
• 3 eggs
• 1 cup coconut milk (from the can)

Pie Instructions:

1. Preheat oven to 350 degrees F.
2. Add all pie ingredients to a food processor.
3. Fill the pie crust with the filling and bake for about 45-50 minutes – the center of the pie should just barely jiggle when you move the pie.

Top with coconut whipped cream or Cocojune cultured vanilla coconut yogurt.

2. Spiced Nuts with Coconut

Gift your health-conscious foodie friends these spiced nuts this holiday season. People love them and are relieved to get an alternative to cookies!

This recipe makes a big batch. I often double or triple it when I am making holiday gifts.

Ingredients:

• 3 cups brazil nuts, cashews, and/or pecans
• 3 cups walnuts
• 3 cups almonds
• 1 3/4 cups unsweetened flaked coconut
• 1/2 cup avocado oil, melted coconut oil, or olive oil
• 3 TBSP smoked paprika
• 3 TBSP turmeric powder
• 1/3 cup honey
• Salt and pepper to taste (I usually crack quite a bit of salt and pepper to make it savory!)

Instructions:

1. Preheat oven to 350 degrees F.
2. In a bowl, mix all ingredients until nuts are evenly coated with spices, oil, and honey.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Bake for ~16 minutes, flipping nuts 1/2 way to ensure they get evenly cooked.

3. Creamy Arugula Soup

This is the recipe I often make after the holidays or after vacation…when I’m craving cleansing greens.

Arugula is a member of the super-food cruciferous vegetable family. Cruciferous vegetables (think broccoli, cauliflower, Brussels sprouts and arugula) are among the healthiest vegetables thanks to their anti-inflammatory, antioxidant, and detoxifying properties.

We typically think to eat arugula raw in salads, but it is delicious in soups!

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 parsnips, chopped
• 4 cups bone broth
• 1 can coconut milk
• 2 tsps sea salt
• 4-6 cups fresh arugula
• 1 TBSP miso paste mixed with 1/4 cup water (whisk miso into water)

Instructions

1. Heat the olive oil in a large pot over medium heat. Saute onion and garlic for approx. 5 minutes.

3. Add parsnips, broth, coconut milk, and salt, and bring to a boil. Once boiling, lower the heat and cover and let the vegetables simmer until the parsnips are tender (approximately 15 minutes).

4. Add the arugula and stir until wilted.

5. Transfer the soup to a blender and blend until smooth (or use an immersion blender).

7. Stir the miso/water mixture into the soup. Mix well.

6. Season with salt and pepper to taste. Top with a a squeeze of lemon, microgreens, dollop of rice or quinoa, and/or your favorite crunchy cracker.

For more holiday favorites with a healthy twist, check out our holiday nutrition workshop!

It is possible to love your food and your health during the holidays.