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Healthy Holiday Recipes

December 12, 2019

If you’re craving holiday sweets but trying to maintain a healthy diet, try out some of these favorite desserts from our very own providers and staff! Tag us in your holiday meal photos if you try out any of these recipes!
#12DaysofHealthcare

 

Chocolate Peanut Butter No Bake Energy Bites

Ingredients:
 1 cup (dry) oatmeal (I use old-fashioned oats)
 2/3 cup toasted, unsweetened coconut flakes (not toasted works
fine too)
 ½ cup peanut butter
 ½ cup ground flax seed
 1/3 cup honey or agave nectar
 ¼ cup unsweetened cocoa powder
 1 Tbsp chia seeds
 1 tsp vanilla extract

Directions:
1. Stir all ingredients together in a medium bowl until
thoroughly mixed. Cover and chill in the fridge for at least
half an hour (to make the mix easier to handle & mold)
2. Once chilled, roll into ball of desired size (1” are great)
3. Store in airtight container in the fridge for up to 1 week
*Makes about 20-25 balls

 

 

Easiest Pumpkin Spice Cookies

Ingredients:
 1 15oz can of pumpkin puree
 1 box Spice cake mix
 Chocolate chips (as many as you want)
Directions:
1. Preheat oven to 350 F
2. Mix all ingredients together
3. Spoon even amounts about 2 inches apart on a
greased cookie sheet (or use parchment paper)
4. Bake for around 10 minutes, until edges start to look
golden
5. Cool on pan for 1-2 minutes, then transfer to a wire
rack.

 

 

Pumpkin Muffins
*made with spelt flour & sweetened with honey

Ingredients:
 1 ½ cup whole grain spelt flour, whole wheat flour, OR whole wheat pastry
flour
 1 Tbsp pumpkin spice
 1 tsp baking powder
 ¼ tsp baking soda
 ¼ tsp salt
 2 eggs
 1/3 cup honey (raw is best)
 1/3 cup melted coconut oil (butter works too)
 1 cup pure pumpkin puree (organic if possible)
Instructions:
1. Preheat oven to 350 F. Line a muffin pan with liners and set aside.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in a medium bowl.
4. Fold wet ingredients into dry ingredients. Don’t over mix.
5. Scoop large spoonfuls of batter into muffin pan and evenly distribute.
6. Bake for 20-25 minutes – until tops are golden brown.
*Store at room temp for 2-3 days or in refrigerator for a week- freezer for longer