Holiday Foods

  • Cinnamon Chia Pumpkin Crisp

    Weekly Recipe: 
    NonWeekly

    1 cup gluten-free dry oats

    1/4 cup brown sugar

    1 cup gluten-free all purpose flour

    1/2 cup butter, melted

    10 large Granny Smith apples, thinly sliced

    1 (15-ounce) can of pumpkin

    1/4 cup freshly squeezed orange juice

    1/4 teaspoon fresh orange zest

    1/2 cup stevia sweetener

    1 1/2 teaspoon ground cinnamon

    1/4 teaspoon nutmeg

    2 tablespoons chia seeds

    Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com

  • Sweet Potato Pumpkin Harvest Muffins

    Weekly Recipe: 
    NonWeekly

    1 package Zema’s Sweet Potato Pumpkin Pancake and Waffle Mix

    1/4 teaspoon baking powder

    1/4 teaspoon xanthan gum

    3/4 cup coconut milk (or milk of choice)

    2 organic large eggs

    1/2 cup pure maple syrup (or agave nectar)

    1/3 cup coconut oil (or oil of choice)

    1 cup canned organic pumpkin puree

    1 tablespoon pure vanilla extract

    1/2 cup Calimyrna fig, chopped

    1/2 cup hazelnuts, chopped (toasted)

    1 1/2 cups fresh or frozen organic cranberries

    To toast hazelnuts, place them on cookie sheet and set in 400 degree oven for eight to ten minutes. Let cool. Turn oven down to 350 degrees. In bowl, combine mix, baking soda, and xanthan gum. Set aside. In another bowl, combine all wet ingredients, whisk well. Add dry mixture to wet mixture and mix well. Add in all chopped ingredients and mix well. Fill mini-muffin cups 2/3 of way. Bake for 15 to 17 minutes. Check with toothpick. Do not overbake. Cool on rack for ten minutes. Recipe and image provided by Zema’s Madhouse Foods

     

  • Honey Cake

    Weekly Recipe: 
    NonWeekly
    [title]

    1 package Zema’s Gluten-Free Cinnamon-Oatmeal Apple Muffin Mix

    1/3 cup coconut palm sugar

    2 organic eggs

    2/3 cup almond milk (or milk of choice)

    2/3 cup honey (or agave nectar)

    3/4 teaspoon baking powder (aluminum free)

    1/3 teaspoon xanthan gum

    1/8 teaspoon ground ginger

    1/8 teaspoon ground nutmeg

    1/8 teaspoon allspice or cloves

    1/4 cup organic raisins (floured)

    1/2 cup slivered almonds (optional)

    Mix dry ingredients together and set aside. Take a couple of spoonfuls of mix and place in bowl with raisins, shaking around to coat. Set aside. Beat eggs and sugar in mixer or by hand. Add in almond milk and honey (agave) into sugar mixture, alternating between the two. Add in dry mix. Add in floured raisins. Sprinkle almonds on top (optional). Pour into greased pan and bake for 22 minutes. Let cool and enjoy. Recipe provided by Zema’s Madhouse Foods

  • Santa’s Whiskers

    Weekly Recipe: 
    NonWeekly
    Santa's Whiskers cookies

    1 cup butter flavored or golden shortening softened

    1 cup sugar

    2 tablespoons milk

    1 teaspoon vanilla

    2 1/2 cups Gluten-Free Flour

    3/4 cup red candied cherries, finely chopped

    1/2 cup pecans, finely chopped

    3/4 cup flaked coconut

    Preheat oven to 375 degrees. In mixing bowl cream together shortening and sugar; blend in milk and vanilla. Stir in flour, cherries, and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4 inch slices, place on ungreased cookie sheet. Bake until edges are golden, about 12 minutes. Recipe and image courtesy of Domata

  • Holiday Gift Guide

    HOME

    Gabriel John Candles

    Gabriel John set out to develop candles inspired by the true artisan tradition. Candles have a 65-hour burn time, and are handmade from pure soy in the heart of Chicago by stay-at-home moms. // $19, gabrieljohncandles.com

    Spoonk Acupressure Mat

    Perfect beauty, fitness, food, pet, home, and kid gift ideas!
  • Talking Turkey

    The fragrant smell of roasting turkey is a welcome scent on Thanksgiving Day. But what to do with the rest of the bird when next-day turkey-and-gravy sandwiches have lost their appeal?

    Fast, fresh takes on Thanksgiving leftovers
    By Lisa Turner
  • Holiday Binge Eating: Don't Do It

    What’s a holiday party without egg nog, wine, cheesecake, pie, and a dozen or so selections off that all-too-accessible triple-decker cookie tray? For years, I was a serial offender, taking in a cool 1,000 calories at dinner (another helping of mashed potatoes and gravy?

    By Adam Swenson
  • Mina’s Purely Divine Gluten-Free Sugar Cookies

    Weekly Recipe: 
    NonWeekly

    1 1/4 cup Mina’s Purely Divine All-Purpose Mix

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/3 cup sugar

    1/2 cup margarine (stick, not whipped)

    1 teaspoon vanilla extract

    1/8 teaspoon almond extract (optional)

    2 tablespoons coconut, almond, or soy milk

    Preheat oven to 350 degrees. In mixer bowl, use paddle to combine margarine and sugar. Add additional ingredients and mix for two minutes until dough ball forms. Roll out dough and cut in shapes. Bake on parchment paper for 15 minutes. Cool and decorate. Recipe courtesy of MinaGF.com

  • Bittersweet Chocolate Walnut Macaroon Cookies

    Weekly Recipe: 
    NonWeekly

    2 1/2 cups California walnuts, toasted

    4 ounces bittersweet chocolate, coarsely chopped

    1 teaspoon finely grated orange zest

    1 tablespoon cocoa powder

    1/4 teaspoon salt

    1/3 cup almond paste (3 1/2 ounces), cut in small pieces

    3 egg whites

    2 teaspoons water

    1/3 cup sugar

    Preheat oven to 325 degrees and cover cookie sheets with parchment paper. In food processor fitted with metal blade, combine walnuts and chocolate and process until finely ground. Add orange zest, cocoa powder, and salt, and process a few seconds more. Transfer mixture into large bowl. Put almond paste in food processor and process until it resembles small crumbs. Add one egg white and water, and process until combined. Set aside. In medium bowl, beat remaining two egg whites until soft peaks form, then gradually add sugar and continue beating until whites are stiff. Sprinkle about 1/2 cup of chocolate walnut mixture over egg whites and fold together, then scoop egg whites on top of chocolate walnut mixture in large bowl. Add almond paste and stir together until thoroughly mixed. Macaroon dough will be firm enough to hold its shape, and a little sticky. Spread top of each wafer with generous tablespoon of dough and place about one inch apart, on parchment-lined cookie sheets. Bake about 18 minutes, until surface of macaroons looks dry, and feels dry to the touch. Cool for a minute on cookie sheets, then transfer to rack to cool completely. Store in an airtight container. Recipe courtesy of the California Walnut Board

  • Turkey and Spinach Potato Lasagna

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 8

    2 pounds peeled baking potatoes,
    cut into 1/4-inch slices
    2 teaspoons olive oil
    1 pound lean ground turkey breast
    1 medium onion, chopped
    2 cloves garlic, minced
    2 cups no-salt-added tomato sauce
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 cup low-fat ricotta cheese
    1 cup low-fat cottage cheese
    1 egg, lightly beaten
    1 egg white
    1 10 oz package frozen, chopped spinach, thawed and drained
    1 cup shredded part-skim mozzarella cheese
    1/2 cup grated Parmesan cheese (optional)

    1. Preheat oven to 450 degrees.
    2. Coat potato slices with olive oil, and layer on a baking sheet coated with cooking spray. Bake 25 to 30 minutes, until slices are firmly tender and beginning to brown on the edges. Remove, and set aside.
    3. In a nonstick skillet, cook turkey, onion, and garlic, browning meat. Drain fat. Return to burner, adding tomato sauce and herbs. Cover, and let simmer.
    4. In a medium bowl, mix ricotta and cottage cheeses, egg, and spinach.
    5. Arrange half the potato slices in a 9-by-13-inch baking pan coated with cooking spray. Spread with half of the spinach-cheese mixture. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers, and if desired, sprinkle top with Parmesan cheese. 
    6. Bake at 350 degrees for 30 minutes. Remove from oven, and let stand 10 minutes before cutting and serving. 
     

    nutrition info per serving: 434 calories; 15 g fat; 7 g saturated fat; 101 mg cholesterol; 33 g protein; 46 g carbohydrates; 4 g fiber; 327 mg sodium