HELPING YOUR HEALTHY HABITS SURVIVE THE HOLIDAYS
Some say the holidays are the most wonderful time of the year! For others, it can mean food-related anxiety and shame. Food is a fun part of the holidays that connects and comforts us. This Christmas, we encourage you to enjoy holiday flavours while still focusing on eating for energy and mental wellness.
Check out these tasty holiday-inspired recipes from Certified Health Coach, Krista Thornton. These treats will keep you on track while encouraging you to enjoy every single part of holiday bliss.
CHOCOLATE AND PEPPERMINT NO-BAKE MACAROONS
- 3 tbs coconut butter
- 3 tbs coconut oil
- ¼ cup carob or cocoa powder
- ¼ cup maple syrup
- 1/10 ml peppermint oil
- 2 cup shredded coconut
- Place coconut butter, coconut oil, carob powder, maple syrup, and peppermint in a bowl and stir to combine.
- Add coconut and mix until incorporated.
- Form one-inch balls and place onto parchment lined cookie sheet.
- Set in fridge to chill for about 30 mins.
- Store in refrigerator and enjoy!
CITRUS FUNFETTI COOKIES
- ½ cup coconut flour
- 1/3 cup arrowroot flour
- 1 tsp cream of tartar
- ¾ tsp baking soda
- ¼ tsp salt
- 3/8 cup orange juice
- 1 tbs zest
- 4 tbs coconut oil
- ¼ cup coconut butter
- 2 tbs raw honey
- 1 tsp vanilla
- 1 whole egg
- Preheat oven to 325 degrees.
- Prepare a baking pan with parchment paper.
- Mix together dry ingredients, including coconut flour, arrowroot flour, cream of tartar, baking soda, and salt.
- In a separate bowl, cream coconut oil, coconut butter, and honey.
- Add in the vanilla, zest, juice, and egg.
- Add wet ingredients to dry and mix well.
- Mix in confetti sprinkles.
- Add 1 tbs of dough to baking pan and flatten with the bottom of a cup. Sprinkle the top of each cookie with additional sprinkles.
- Bake for 12-15 minutes.
- Cool on cooling rack.
RAW MINT TRUFFLES
- 1 cup raw cashews
- ½ tbs cocoa powder
- 2 tbs raw honey
- pinch of salt
- 2/3 tsp peppermint oil
- In a heatproof bowl, cover the cashews with boiling water and allow to stand and soak for 30-60 minutes. The longer they soak, the smoother they will get when you puree them.
- Drain the cashews and put them into the bowl of a food processor. Pulse several times to chop them up, then process until mostly smooth.
- Add remaining ingredients and process in 15-30 second increments, scraping down the bowl in between until completely smooth.
- Scoop the mixture into 1 tbs portions and roll them into a ball. Either press into your jimmies or cocoa powder to coat, or dip in melted chocolate. Shake off the excess and allow them to set on a tray covered in parchment paper at room temperature or in the fridge until solid.
DARK CHOCOLATE BARK
- 100 grams cocoa butter
- 150 grams dark chocolate
- 1/3 cups chopped almonds
- 1 tbs chia seeds
- Line a loaf tin with parchment paper (24 cm x 14 cm / 9.2 in x 5.5 in).
- To make the first layer, cook the cocoa butter in bain-marie. Get a saucepan and pot that are formed to fit together with one sitting partway inside the other. Cover 1/3 of the saucepan with hot water. Then, fit the pot on the saucepan and put the cocoa butter into the pot. The saucepan will be used to hold simmering water, which gently will heat the cocoa butter in the upper pot.
- Very gently, stir the cocoa butter using a wooden spoon until well melted. It will turn white and clear and the smell will make you to want to lick the spoon (please, don't do it!)
- Add in the chia seeds and stir until well combined.
- Pour the cocoa mixture into the loaf tin and put in the fridge for about an hour and a half until the bark is completely firm.
- Check it by touching the mixture. If your finger doesn't mark on it, it's time to make the second layer.
- Using the same method, melt the chocolate, stirring with a wooden spoon.
- When the chocolate is almost melted, add in the chopped almonds and keep stirring until well melted and combined. Make sure not to burn the chocolate.
- Turn the heat off and, carefully, remove the saucepan from the hob. Take the loaf tin from the fridge and quickly, pour the chocolate mixture over the cocoa butter and put the loaf tin back to the fridge.
- Let it cool overnight. Enjoy!
FIVE-INGREDIENT "PEANUT" BUTTER COOKIES
- 1 cup almond butter or natural peanut butter
- 2 eggs
- ½ cup coconut sugar
- ½ tsp baking powder
- ¼ tsp vanilla
- Preheat the oven to 350 degrees and line a cookie sheet with parchment or a nonstick pad.
- With an electric mixer or hand mixer, whip the peanut/almond butter for a minute until smooth and then mix in the eggs. Add the sugar, baking powder, vanilla, and salt and mix until smooth.
- Scoop 2-3 tbs portions and roll them into balls. Place them 2" apart on the prepared cookie sheet. Use the back of a fork to gently press twice in opposite directions to flatten the dough balls slightly.
- Bake for 13-16 minutes until firm on top (the centers will still be soft). Allow the cookies to cool for about 10 minutes on the cookie sheet (during which time they will firm up slightly) before transferring to a wire rack to cool completely.