HolidayRecipes

When it comes to the holidays, there’s a tendency to indulge, falling prey to sugar-filled foods that ultimately lead to an energy and mood slump. This year, let the focus be on how to make over those favorite foods and dishes with some simple swaps and substitutions. Chances are, you’ll love the new version just as much or more, knowing you can enjoy it and feel good. Eating whole foods and plenty of plantbased foods will provide natural energy to keep you fueled throughout the holidays. Eating healthy is not about giving up flavor or enjoyment, but rather finding new ways to add more nutrition. Once you make the connection and connect the dots of putting in high quality, whole foods with the output of an abundance of energy and an elevated mood, it will be an encouragement to make these changes as part of your lifestyle. These three festive holiday recipes are delicious, plant-based alternatives, using whole foods, giving you delicious alternatives for an appetizer, main meal and dessert that your whole family can enjoy. The swaps and substitutions have already been made for you in these recipes. They’re easy to make, plus they’re full of flavor and nutrition.

Creamy Pumpkin Soup

[Dairy Free] serves 6-8 ingredients:

This is the perfect holiday appetizer, fitting for Thanksgiving or Christmas and will be your new cold weather go-to soup.

1 medium pie pumpkin (2 pounds, 32 ounces)

1 small winter squash (½ pound, 8 ounces)

1 onion, chopped

1 apple, chopped

3 cloves garlic, minced

1 can coconut milk

3 cups vegetable broth

1 tablespoon honey

¼ teaspoon ground ginger

¼ teaspoon cinnamon

½ teaspoon curry

½ teaspoon turmeric

1 teaspoon sea salt directions:

On baking sheet, bake pumpkin and squash at 400 F for 40 minutes. Add a little water to a pot, add onions and apple over medium heat for 5 minutes. Add garlic, then add the cooked pumpkin and squash (no peel), all liquids and spices. Bring to a boil, then simmer for 10 minutes. Using an immersion blender (or regular blender) blend ingredients to a smooth consistency. Top with roasted pepitas, serve and enjoy! Bonus: serve out of mini pumpkins, hollowed out!

Join Ashley on FACEBOOK: at ‘The BUFF Life Community’ Group INSTAGRAM: @ashleysornsin WEBSITE: eatlivebebuff.com directions:

Stuffed Squash

It only looks elaborate, but is easy to put together and serve as a side dish or main course.

ingredients:

1 butternut squash

½ cup quinoa

1 cup vegetable broth (or water)

1 small onion, chopped

1 stalk celery, chopped

1 large apple, chopped

2 cups kale, chopped

1 can chickpeas, drained

½ cup cranberries

2 teaspoon minced garlic

1 teaspoon oregano

½ teaspoon sea salt and ½ teaspoon black pepper

Set oven to 425 F. Cut squash in half, bake for 45 minutes, cut side up. Cook quinoa in broth, set aside. In a large skillet, heat oil and saute onion, celery, apple, kale, chickpeas and cranberries for about five minutes. Add garlic, oregano, salt and pepper. Stir in the cooked quinoa. Scoop out some of the squash (and set aside), leave a halfinch thick border. Fill squash with quinoa filling and, if needed, place back in oven at 375 F for 10 minutes. Cut, serve and enjoy!

Christmas Cookie Bars

makes 16 bars ingredients:

These “cookies” are officially on the nice list and Santa approved, as they’re not only delicious, but nutritious too.

2 ½ cups almond flour

½ cup sunflower seed butter (or any nut butter)

⅓ cup pure maple syrup

2 teaspoons vanilla extract

½ teaspoon sea salt

⅓ cup sprinkles directions:

Line an 8-by-8 inch baking pan with parchment paper. In a large bowl, add together all ingredients (except chocolate chips) and stir until well incorporated. Fold in chocolate chips, then pour and press dough into an even layer in the lined baking pan. Cool in refrigerator for 10 minutes to allow the bars to firm up. Then, cut into 16 bars and enjoy! Keep stored in an airtight container in the refrigerator for up to one week.