Holiday Recipes

As we reach the end of December, there’s lots of gifts to be wrapped, decorations to be hung, and lots of foods to enjoy. If you’re looking for some holiday recipe inspiration, look no further! We’ve collected a variety of recipes below - if you give any of them a try, be sure to let us know on our Instagram.

Favorite Seasonal Holiday Sweets

Perfectly winter-y treats to put you in the festive spirit.

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Favorite Seasonal Holiday Sweets

P.S. there are still 2 more days left in our 7 days of giveaways, so keep checking our Instagram (you can win a year-long membership right now here)!

Elmhurst's Boozy Oat Egg Nog

This cozy holiday drink makes the perfect seasonal cocktail and only requires 4 cups of Elmhurst OatNog, 4 oz dark or spiced rum, 2 oz cognac, nutmeg, and cinnamon.

  • Combine the OatNog, rum, and cognac in a pitcher.
  • Pour into glasses and top with a pinch of ground nutmeg and cinnamon!

The full recipe can be found here.

Kite Hill's Sweet and Savory Ricotta Stuffed Dates

Hosting a dinner party? Just sitting around a fire? These sweet and savory stuffed dates are the perfect appetizer or snack and use Kite Hill’s ricotta alternative, meaning it’s also dairy free.

Ingredients: 1 cup raw walnuts and pecans choped, 1 tablespoon melted butter, 2.5 teaspoons thyme, rosemary, and sage finely chopped, 1 teaspoon maple syrup, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 24 medjool dates pitted, 4oz Kite Hill Ricotta.

Method:

  • Preheat oven to 300 degrees F, line a small rimmed baking sheet with parchment paper.
  • Add melted butter to a bowl and stir in herbs, maple, salt, and pepper. Add the nuts and toss thoroughly.
  • Pour onto baking sheet and spread evenly, toasting for 10 minutes. Stir and then toast another 5-10 minutes until golden. Let fully cool.
  • Add ricotta to a bowl. Add 1/2 chopped cooled nuts and mix. Fill each date with 1 heaping teaspoon of the mixture, overflowing the top of the date. Place on a service place, sprinkle with remaining nuts and serve at room temp.

The full recipe can be found here.

Trash Panda Spaghetti Squash Bolognese

This veggie packed meal is nutritious and sure to keep you warm this holiday season. It serves 6-8 people.

Ingredients

Sauce

  • 2 tsp olive oil
  • 1 onion, diced
  • 2 large carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1lb organic, grass-fed ground beef
  • 1 28 oz can diced tomatoes
  • 1/2 cup red wine
  • 1 can tomato paste
  • 2 tsp oregano
  • 1 tsp thyme
  • Pinch of red pepper flakes
  • 1 bay leaf
  • Salt and pepper
  • 2 tbsp chopped fresh basil + extra to top
  • Shredded parmesan

Squash

  • 1 spaghetti squash
  • 1 tsp olive oil

Method

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper for the squash.
  • To make the sauce, heat the oil in a large saucepan over medium heat and add onion. Cook for about 10 minutes until soft. Add carrots and cook for another 2 minutes; then add the garlic and ground beef to the pot with a little salt and pepper. Brown the beef on all sides, stirring constantly and breaking it up into smaller pieces. Once the meat is browned, drain any excess fat, then add the wine to deglaze the pan and stir until it is mostly evaporated.
  • Add the cans of diced tomatoes, tomato paste, and all spices. Bring the mixture to a boil, then turn down the heat, cover and simmer for 45 minutes to an hour, until thickened. Add more salt and pepper as needed to taste. In the last minute of cooking, stir in 2 tbsp of the chopped basil
  • While the sauce is simmering, wash the spaghetti squash and slice it in half lengthwise. Scoop out the seeds, then rub the cut sides of the squash with olive oil and place the two halves facedown on the baking sheet. Roast the squash in the oven for about 45 minutes to an hour until the flesh starts to come apart easily with a fork. When the squash is done, flip it over and scrape the insides with a fork creating your “noodles,” and set them aside in a bowl.
  • To serve, add about 3/4 cup of spaghetti squash to each bowl, and top with a scoop of bolognese sauce. Top with a little shredded parmesan and basil. Enjoy!

Bob's Red Mill GF Gingerbread Whoopie Pies

These gingerbread whoopie pies are sure to impress anyone and everyone. With the spiced flavor and creamy chocolate filling, we love this holiday dessert. This recipe uses flaxseed meal for the batter which is high in fiber and protein - and gluten free. The final product can be seen below!

The full list of ingredients and the baking method can be found here.

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Categorías

RecipesSeasonal & Holidays
Julia Putzeys, NTP

Sobre el autor:

Julia Putzeys, NTP

Founder & General Manager

Certified Nutritional Therapy Practitioner and founder of Trash Panda, the food scanner app. Former software product manager who built Trash Panda after discovering the prevalence of harmful additives in everyday foods and their link to chronic disease.

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