It’s that time of year when the world falls in love with irresistible sweets that leave more than sugar plums dancing in our heads. Not to fret. We have some holiday recipes from our staff and our content partners at Better Nutrition, Vegetarian Times and Clean Eating for healthy foods that satisfy your desire for something yummy but without the guilt.
Holiday Recipes to Nourish Your Soul
Mediterranean Falafel with Spirulina Yogurt Sauce
Looking for a plant-based main dish or appetizer that is kind to your immune system? These Mediterranean nuggets of chickpeas, tahini and warm spices from Better Nutrition magazine will do the trick. The dipping sauce’s secret ingredient is spirulina, which is rich in vitamins A, K and B12. Get the recipe here.
Creamy and Dreamy McCauliflower and Cheese
Cauliflower and cheese are just meant for each other in this comfort-food combo from Vegetarian Times. The recipe can be switched up easily for gluten-free and keto-food lovers. Substitute the all-purpose flour with arrowroot and use a blend of almond flour and powdered parmesan cheese for the topping and you are good to go. No matter your guests’ food preferences, they will rave about this one. Get the recipe here.
30-Minute Mexican Spice Chicken Chile
No one will ever know this only took a half hour to make. Your secret is safe with us. Feeding a crowd? Double or triple the recipe from Clean Eating magazine. Set out bowls of avocado, tortillas, grated cheeses, salsas, sliced radishes, lime and cilantro to garnish the bowls of hearty chicken chile. Get the recipe here.
Sugar-Free, Gluten-Free Chocolate Cake
You can have your cake and eat it too (or three) with this no-sugar chocolate cake from Better Nutrition magazine (developed by our INM staffer, Kimberly Stewart). It’s dark chocolate flavor will satisfy your deepest cravings. Did we mention it’s gluten free too? The richness comes from a surprising ingredient, mayonnaise. It’s an old-fashioned trick that makes moist cakes. Get the recipe here.
Gluten-Free Cranberry Biscotti
Are you a dunker? Mornings and afternoon coffee or tea breaks are the perfect excuse to take a moment to enjoy these crunchy treats. Never made biscotti at home? It’s worth it. After trying homemade biscotti from our own Dr Amy, you’ll scoff at coffee shop biscuits. Get the recipe here.
This article is sponsored by the Institute for Natural Medicine, a non-profit 501(c)(3) organization, partnered with the American Association of Naturopathic Physicians. INM’s mission is to transform healthcare in America by increasing both public awareness of naturopathic medicine and access to naturopathic doctors for patients. INM believes that naturopathic medicine, with its unique principles and practices, has the potential to reverse the tide of chronic illness that overwhelms existing health care systems and to empower people to achieve and maintain their optimal lifelong health. INM strives to achieve this mission through the following initiatives:
- Education – Reveal the unique benefits and outcomes of naturopathic medicine
- Access – Connect patients to licensed naturopathic doctors
- Research – Expand quality research of this complex and comprehensive system of medicine
Stewart is an award-winning editor, food and health journalist and best-selling author of Eating Between the Lines, the supermarket shopper's guide to the truth behind food labels (St. Martin's Press).
