Holiday Whole Foods

December isn't the best month for weight loss, is it? The constant socializing of the Christmas season usually goes hand-in-hand with drinking, overeating, and staying out late; not to mention stress from all directions! What does this mean? It means that all the work you put into being healthy this past summer goes right out the frozen, icicle-lined window. Not to worry! There are plenty of healthy holiday swaps and superfoods you can incorporate into your favourite holiday recipes. 

Keep reading for some suggestions for tossing whole foods into your holiday meals, without sacrificing flavour. 

What Are Some Top Healthy Holiday Swaps?

Cocoa Nib Hot Chocolate

This drink is undoubtedly a part of all of our favourite Canadian winter pastimes. But most hot chocolates are filled with unnecessary sugar. This recipe is one of our healthy holiday swaps that uses the superfood Cocoa Nibs (yes, this is a healthy chocolate) you are also getting a high source of magnesium and iron, along with the delicious chocolaty taste. Raw Cocoa powder is also a great alternative.

Ingredients

• 2 tbsp of Cocoa Nibs
• 2 cups whole milk [or coconut/almond/rice milk]
• 3/4 65-70% bittersweet chocolate, finely chopped
• 6tbsp of raw cane sugar
• 1/4 cup water
• 1/4 tsp kosher salt

Directions

In a grinder, pulse cocoa nibs until coarsely chopped. Place the nibs in a microwave-safe container and add the milk. Microwave for 3-4 minutes, and set aside to steep for 30 minutes at room temperature. In the carafe of a French Press, combine remaining ingredients [chocolate, sugar, water and salt].

After steeping, return the mixture to the microwave for another 2 minutes. Once finished, strain the mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, then stir to combine all ingredients in the French press. Pump plunger of press 10-15 times to froth and aerate. Serve immediately.

Goji Berry Holiday Stuffing

This is one of our favourite healthy holiday swaps. Amp up the nutritional benefits of your classic stuffing recipe by simply adding a serving of Goji Berries. One serving of this superfood has as much Vitamin C as an orange and more beta carotene than a carrot. This new superfood lives up to its name. We bet you'll throw some in your Christmas stuffing now for a new twist on a traditional favourite.

Ingredients

• 1 cup butter
• 1 1/2 cups of chopped celery [roughly 3 medium celery stalks]
• 3/4 cup onion, finely chopped
• 9 cups bread cubes [roughly 15 slices, mixed breads]
• 1/2 cup dried goji berries
• 1/4 cup dried cranberries
• 2 tbsp fresh sage, chopped [1 1/2 tsp if using dried]
• 1 tbsp fresh thyme, chopped [1 tsp if using dried]
• 1 1/2 tsp salt
• 1/2 tsp pepper

Directions

In big skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in roughly 1/3 of bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; soak berries for roughly 5 mins and then toss together. Stuff mixture into the turkey as you would normally.

Red, Green & White Salad

Who doesn't love getting their vegetables and sprucing up the dinner table at the same time? The colours scream festive, and by adding pomegranate seeds to this dish, you will be packing in the antioxidants. If pomegranate seeds or juice are already a staple in your diet, good for you! They have been known to regulate blood pressure, lower cholesterol and reduce atherosclerotic plaques. Not only does it taste good, but it's also good for you and your heart, which is why this is one of our healthy holiday swaps.

Ingredients

• 4 cup thinly sliced hearts of romaine
• 2 heads Belgian endive, cored and thinly sliced
• 1 bulb fennel, trimmed, cored, quartered and thinly sliced
• 1 can hearts of palm, drained, halved lengthwise and thinly sliced
• 1/2 head radicchio, cored, quartered and thinly sliced
• 1 red apple, cored and cut into matchsticks
• 1 cup thinly sliced radishes
• Pomegranate seeds (as many as you feel)

Feeling a little creative? Try adding in some almonds, pumpkin seeds or walnuts for an extra crunch.

Directions

Toss all ingredients in a large [christmas-inspired] salad bowl and add your favourite dressing- poppyseed could be nice, or a nice vinaigrette to cut through the sweets and pull in all the flavours.

Raw Christmas Chia Cookies

Sweet tooth’s, rejoice, this is where our healthy holiday swaps really become beneficial! We know it's hard to stay away from the dessert table this time of the year, but when you have a cookie like this as an option, eat up. And fast! Who knew fibre could taste so good? For a tiny package, Chia seeds really do deliver a big nutritional punch. They're high in fibre, omega-3 fatty acids, calcium, maganese and phosphorus, as well as protein. You might want to add these into all your Christmas baking [or smoothies] now, really – we mean it.

Ingredients

• 1 cup dates (without stone)
• 1/8 cup chia seeds
• 2 tbsp cacao powder
• 1/4 cup whole raw almonds
• 1/2 cup raw slivered almonds
• 1/4 vanilla essence
• dash of almond essence

Directions

Using a blender or food processor, blend the dates until a paste is formed. Add the whole almonds, cacao powder, chia seeds, vanilla and almond essence. Blend until everything is combined. Finally, add the slivered almonds and pulse in until the cookie batter is mixed well.

Transfer mixture onto waxed paper, place another sheet on top and roll out using a rolling pin or flatten with your hands. Preferably, the cookies should be about 1/2 inch thick. Using a cookie cutter – preferably one that is festive- cut the cookies out and place on parchment paper and place in fridge. Eat as you desire.

Mistletoe Maca Balls

Who couldn't use a little pick-me-up this time of year? With all the Christmas shopping and snow shovelling, you completely forgot to throw something together for the holiday potluck, didn't you? Not to worry. These Maca balls have you covered for all aspects of your crazy life. Maca has stress reducing, hormone balancing and immune supporting properties. It comes in capsules, liquid (tincture) or in powdered root – which is great for throwing together quick recipes, such as this.

Ingredients

• 3/4 cup cashews
• 1/3 cup rolled oats
• 2 tbsp maple syrup (or agave nectar)
• 1.5-2 tbsp maca powder
• 1 tbsp cacao nibs
• 1 tsp vanilla
• pinch of sea salt

Directions

Grind cashews and oats into a fine flour using a food processor. Add in mac powder and salt, pulse till blended. Then add sweetener and vanilla, pulse until all ingredients are combined. Finally, add cacao nibs to mixture and pulse once more. When the dough is ready, it will clump. Scoop out small balls and roll to shape. Chill in fridge for an hour before serving.

Holiday Green Tea Latte

Believe it or not, there are some moments in the holiday season when you prefer a hot drink over something sickeningly sweet, and you can't bear the thought of having another cup of plain tea! That's where this delicious drink comes into play. One cup of matcha is equivalent to 10 cups of green tea – that's a crap load of antioxidants, metabolism-boosting, and health-promoting goodness in one glass. It might even be worth missing your cup of coffee with Baileys on Christmas morning!

Ingredients

• 3/4-1 cup of favourite milk [coconut, almond, soy etc]
• 1 tsp matcha green tea
• stevia or favourite sweetener to taste

Directions

Heat milk in microwave or on stop top, until steaming. Stir in matcha green tea and sweetener. Use a frother to create a nice foam top, if desired.

Hazelnut Chocolate Avocado Mousse

Christmas pudding is nice, but a rich chocolaty spoonful of mousse as you sit in front of the fire place? Devine. Avocados are high in phytosterols, a fat that helps to regulate the immune system and helps to reduce inflammation. However, don't let the word 'fat' throw you into a tizzy. They are a good fat, a fat that significantly increases the absorption of carotenoids. They make a great addition to your salad, but shockingly, as a dessert, too.

Ingredients

• 1/4 cup dark chocolate chunks [or chips]
• 2 ripe avocados
• 1/4 unsweetened cacao powder
• 2 tbsp honey [or maple syrup, agave etc]
• 2 tbsp molasses
• 1 tbsp Hazelnut Kahlua [hey, its Christmas, splurge a little!]
• 1/4 tsp Himalayan salt
• 2 tbsp almond milk
• Garnish with chopped hazelnuts, berries or mint sprigs

Directions

Use a double-boiler or a saucepan with water (and using a bowl on top as a double-boiler) and bring water to a boil. Place chocolate chunks/chips in bowl on top of water, and the heat down low. Whisk chocolate and ensure there are no clumps – and that it doesn't burn. All chocolate should be melted when it is finished. Place all remaining ingredients into a food processor, followed by melted chocolate. Process until silky smooth. Dish into bowl and place in fridge until ready to serve.

Quinoa Salad Stuffed Acorn Squash

We know you have your traditional side dishes for the holiday season, but perhaps you could make room for this one? Quinoa is a super-seed (although it's used as a grain) that has become a staple in most gluten-free diets. One of its biggest superfood bragging rights is that it's a complete protein, meaning it has all 8 essential amino acids. It's higher in protein, calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat.

Ingredients

• 2 small acorn squashes, halved lengthwise, seeds removed
• 5 tbsp coconut oil [melted]
• 1 cup vegetable broth
• 1 cup orange juice
• 1 cup quinoa
• 1 small onion, diced
• 1 stalk celery, diced
• 1 clove garlic, minced
• 1 tsp dried thyme
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• Salt and Pepper
• 2 tbsp maple syrup [optional]

Directions

Preheat over to 425 degrees. Line baking sheet with foil. Rub squash flesh with roughly 3tbsp of oil and have them face up on the baking sheet. Roast 30-35 mins or until flesh is easily pierced. Remove from oven and cool. In a saucepan, bring broth and orange juice to a boil and stir in quinoa. Lower heat, cover pan and let it simmer, until ready. In another medium saucepan, heat remaining 2tbsp of oil over medium heat. Add onion and celery. Sauté until soft – about six mins. Add garlic and thyme and sauté an extra minute. Add onion mixture as well as cranberries and pecans to cooked quinoa and toss together; add salt and pepper to taste. Fill each squash half with quinoa mixture, and drizzle with maple syrup before serving.
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