easy recipes lifeworks

HOLIDAY RECIPE RESOURCES

Let’s be honest, sometimes the “family favorites” need an update. That’s not to say the recipes that have been in your family for generations aren’t delicious, and full of love and memories, but the lime green fruit filled jello salad peaked in the 1970’s. Additionally, your health goals don’t have to go the wayside in December. There are many, many decadent ways to create new family recipes which take into account the new science of health, your health goals, and quality food ingredients.

The number of people finding relief from long-term health issues through changing what they eat and quality of ingredients used is steadily rising. Whether it is simply eating gluten free, or more involved such as an autoimmune paleo protocol (AIP), food heals and your healing doesn’t have to take a break because the family is coming over.

Here are resources for books, recipes, and ingredients for a nutrient dense, healthy holiday season.

BOOKS:

Gather, the Art of Paleo Entertaining by Bill Staley and Haley Mason

Celebrations: A Year of Gluten Free, Dairy Free and Paleo Recipes for Every Occasion by Danielle Walker

The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day by Jennifer Robbins

RECIPES:

Diane’s Holiday Recipe Roundup– Diane Sanfilippo is a well known real food, nutrient dense nutrition practitioner and blogger. Her recipes are straightforward, and delicious. You can’t go wrong with her recipes and those she recommends from her friends/colleagues.

Against All Grain Holiday Recipes– Danielle Walker writes, cooks and recipes from the heart. When I’m in the mood to try something new, but really need it to work… She’s my gal.

Paleo Christmas Cookie Recipes– my go-to for holiday baking recipes. This is a great resource to find fun holiday cookies to make and decorate with kids. Check out natural food coloring here to skip all the artificial dye/chemicals for your kiddos.

30 + *Autoimmune Paleo Holiday Recipes– robust list of AIP approved recipes to make feeding those with more involved food intolerances or allergies easy.

INGREDIENT RESOURCES:

Grass-fed Gelatin– this is the type used for cooking to actually get a gel (jello, fruit snacks, gummies, etc) . It can also blend well in coffee or smoothies.

Almond flour– Honeyville has great prices and buying in 3lb bag is much more cost effective than 1lb bags at the grocery store.

Organic nuts– large selection and organic options available

Natural Candy Store : great place for allergen friendly, non GMO, no hydrogenated oils, no artificial colors. Decorating cookies doesn’t have to stop even when you don’t want the food dye or artificial colors in sprinkles and beads. They send a free sample of a natural candy with each order too ?

This recipe comes from our friends over at Thrive Market who have a wide variety of quality food products at at reduced prices, delivered straight to you. If you’re not a member…. you should be ?


Sautéed Vegetables with Orange Brown Butter [printfriendly]

Yield: 4 servings         Active Time: 20 min        Total Time: 35 min

Ingredients:

  • 1 cup green beans
  • 1 cup sugar snap peas
  • 1 cup snow peas
  • 5 purple was potatoes, quartered
  • 4 Tbsp ghee or grass-fed butter
  • zest of 2 oranges
  • 3 Tbsp tarragon leaves
  • 1/4 cup hazelnuts
  • 1 tsp sea salt
  • 1 orange, segmented (same orange you zested)
  • 1/2 red onion, thinly sliced
  • 3 Tbsp fresh chives

Directions:

Bring salted water to a boil in a large pot, and blanch green beans, sugar snap peas and snow peas for 3 1/2 minutes. Keeping water at a boil, remove vegetables and rinse under cold water to stop the cooking process.

Add potatoes to the boiling water and cook until tender, 25 minutes. Drain.

In a large saucepan, heat ghee/butter and orange zest over low heat. Allow ghee to develop a nutty brown color (careful not to burn). Stir in tarragon leaves, hazelnuts, and salt.

Toss blanched beans and potatoes in orange-hazelnut sauce. Arrange on platter with segmented oranges, red onion and chives.

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