Happy holiday season! I have the PERFECT holiday recipes for you today! One is pretty healthy and the other not as much (well it is a “better” alternative)…but both fun nonetheless!
The first is a recipe I worked on and am now obsessed with. What sounds better than roasted pears and goat’s cheese? I mean really! Add that into some nutrient-rich kale and even the pickiest eaters and kale-skeptics will get hooked on it.
Begin by roasting some pears in lemon juice and water, then blending it up. I love my Vitamix for salad dressing!
My family loves it! If you serve with the pears still warm, it melts up the goat cheese into the dressing and is absolutely divine.
Roasted Pear & Goat’s Cheese Kale Salad
- 4 large ripe pears, peeled and chopped
- 1 Tablespoon lemon juice
- 1 Tablespoon water
Preheat oven to 425 degrees. Place chopped and peeled pears into a square baking dish and toss with lemon and water. Bake for 25-28 minutes, turning every 10 and checking on them often after 20 minutes. They are through when soft but you don’t want them brown. Drain off all the water after roasting.
- 1/4 cup olive oil (verified by the iooc)
- 1/4 cup apple cider vinegar (I use Bragg’s with the “mother”)
- 1/2 teaspoon salt
- 1/2 cup roasted pears
Place all ingredients into your high speed blender and blend until smooth.
- 1 large bunch of purple kale (others will do but I love this kind best!)
- 1/2 cup shredded carrots
- 1 small red onion, sliced thin
- 4-5 ounces soft goat’s cheese
- remaining roasted pears
Wash kale, remove stems and chop. Massage in dressing (judge if you want to use all of it). Add shredded carrots, pears and goat’s cheese. Enjoy!
Will last 2 days in the fridge in an airtight container.
I always love making treat for Ella’s classmates. Usually I will do something low in sugar and natural. These cookies are nut-free, flourless (gluten-free, naturally), refined-sugar free and simple! While these are not as low in sugar as other recipes I make, I tried my best to find that balance and keep them delicious. They are a better alternative and kid-friendly! Still better than something you would buy at the store!
Did you know that sunbutter reacts with baking soda and baking powder and turns goods green! I learned this the hard way. I make Ella muffins all the time for school with sunbutter (the facility is nut-free) and usually add cocoa powder to mask it. I was so excited to make a sunbutter recipe that didn’t turn green!!!
Simple Gluten-Free Sunbutter Cookies
makes 25 cookies
these are gluten-free, nut-free, dairy-free & refined-sugar free
- 1 1/4 cup sunbutter (I use organic, no sugar or salt added)
- 3/4 cup coconut palm sugar
- 1/4 cup arrrowroot starch (GMO-free organic cornstarch works too)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- dash of cinnamon
- 1 large egg
- optional–you can add 1/4 cup of Enjoy Life chocolate chips
Preheat oven to 350 degrees. Place sunbutter, vanilla, cinnamon and salt in a bowl with handheld mixer or stand mixer with paddle attachment and cream together. Add egg and mix until combined. Scrape down sides and add arrowroot/cornstarch and mix.
Use a cookie scoop and make balls and place on a cookie sheet. Flatten with a fork making a cross-cross shape. Bake for 10 minutes and let cool ON the hot cookie sheet. These will be soft and crumbly when they get out of oven if you move them. They harden as they cool, and will be soft in the center!
optional suggestions: Add some mini chocolate chips or sprinkle the top with sea salt!!
Happy holidays everyone!!!