This year was special. It was the first year that my sister and I cooked the entire Christmas meal, from the turkey to all of the trimmings. After hours of being on our feet, chopping, sautéing, mixing, kneading, basting, and roasting, it was incredibly rewarding to sit down and enjoy a meal that we labored over and to see our family enjoy it as well. But let me tell you, it was hard work! Wow. At some point we both looked at each other and said mom does this every year?! Because we like to be ambitious, we decided to put new spins on the classic holiday meal sides. Check out our menu below.
Oh and did I mention that everything was made from scratch!
Sweet potato cornbread stuffing
Jalapeño and bacon macaroni and cheese
Cheddar bay biscuits
Garlic mashed potatoes with spinach and bacon
Cilantro and curry jasmine rice
Banana cream pies (one with a ginger molasses crust and one with peanut butter)
Sweet potato pie
Blueberry hand pies
After dinner we went to see the Christmas lights they put up every year.
I hope you all had a wonderful Christmas!
When I think of the holidays, one of the first things I think about is all of the amazing seasonal food. And since they’ll only be around for a limited amount of time, I convince myself that it’s okay to indulge. Well I’m all for indulging every so often, but at some point it can get to be overkill. Between the cookies, muffins, cakes, and pies, I start to feel a little sluggish. The truth is that you can enjoy those holiday seasonal treats without all of the guilt associated with it. Enter these baked gingerbread oatmeal cups. They deliver on that comforting and familiar gingerbread Christmas taste while skipping the tons of sugar and icing that usually comes along with it. Check out the easy recipe below:
2 cups of old fashioned oats
1 teaspoon of baking powder
1/4 cup of light brown sugar
1 teaspoon of ginger
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground cloves
a pinch of sea salt
2 cups of almond milk
1 beaten egg
3 tablespoons of coconut oil, melted
1 teaspoon of vanilla extract
1 teaspoon of honey
Preheat the oven to 350 degrees.
Line a cupcake pan with 12 cupcake liners.
Combine oats, baking powder, brown sugar, ginger, cinnamon, nutmeg, cloves, and sea salt.
Add almond milk to dry ingredients, then beaten egg, then melted coconut oil, then vanilla extract, and then honey.
Add 1/4 cup of batter to each cupcake liner.
Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Let cool for 5-10 minutes before serving.
One of the great things about these cups is that they’re so customizable. Similar to my frittata muffins that I’ve made before, I can switch up the ingredients to satisfy whatever craving I may be having. I’m already planning to do a maple sweet potato version, a banana chocolate chip version, a white chocolate chip and cranberry version, and a mango pineapple version!
In case you have yet to get your pumpkin fill I have a pumpkin recipe especially for you. Last month I made some pumpkin bars to take to class mainly because I had leftover pumpkin that I needed to use up. I wanted to make them health*ier* so I used white whole wheat flour and coconut oil in place of any butter. Well, they came out amazing. And don’t just take my word for it – my classmates agreed too. So of course I had to share the recipe. Check it out below!
2 cups of white whole wheat flour
2 teaspoons of pumpkin pie spice
1 teaspoon of baking soda
2 teaspoons of vanilla extract
1/2 teaspoon of salt
2/3 cup of coconut oil (melted)
1 cup of brown sugar
1 tablespoon of cinnamon + 1 teaspoon of nutmeg + fill the rest of a 1/4 cup with brown sugar
1 cup of canned pumpkin (I used Libby’s found at Walmart)
3 tsp of sweetened almond milk (you can also use water)
1.5 cups of dark chocolate chunks, cinnamon chips, and white chocolate chips (about 1/2 cup of each)
Preheat oven to 350 degrees.
Spray a 9×13 inch pan with PAM (or a coconut oil spray if you have it – it’s not necessary though)
In a medium bowl, mix the flour, pumpkin pie spice, baking soda, and salt.
In a separate large bowl, combine the pumpkin, oil, sugar, vanilla, and milk, until smooth.
Gradually mix in the dry ingredients until smooth.
Fold in the chocolate and cinnamon chips and then spread the batter out on the pan.
Bake for 25-30 minutes or until knife inserted in center comes out clean.
Let cool for at least 15 minutes before serving