Thanksgiving is where people spend time with their family and dig into a wide variety of foods. The turkey, stuffing, mac and cheese, and sweet potato are delicious treats that melt in your stomach. When desserts come in, we sometimes forget the amount of sugar and cholesterol in our bodies. That’s why Lee Journals is sharing healthy treats for the holiday.
Tofu Pumpkin Pie
Looking for a healthy pumpkin pie recipe, consider looking up a Tofu Pumpkin pie. This pie carries the same flavor as a pumpkin pie but with less sugar intake. This recipe from Eating Bird Food uses tofu and replaces pumpkin filling with pumpkin puree. The tofu makes the pie extra creamy with a soy milk flavor. Bring out your cinnamon, nutmeg, and salt.
- Pumpkin Puree
- Whipped Cream
- 1 ½ cups chopped pecans
- 1 cup old fashioned rolled oats
- 2 Tablespoons coconut sugar
- 4 Tablespoons coconut oil, partially melted
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 (15 ounce) can pumpkin (or homemade pumpkin puree)
- 8 ounces silken tofu
- ⅔ cup coconut sugar
- 2 Tablespoons arrowroot powder or cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- coconut whipped cream, for topping
- Preheat oven to 350°F. Toast pecans and oats on a baking sheet until golden and fragrant, 10-15 minutes. Let cool completely.
- Add cooled toasted pecans and oats, coconut sugar, coconut oil, cinnamon and salt in a food processor and pulse until pecans and oats are the size of graham cracker crumbs and the mixture looks like wet sand. Don’t over process. Prep a 9-inch pie plate by spraying with cooking spray or rubbing with coconut oil. Press mixture into bottom and up sides of the pie plate. Bake in pre-heated oven for 20-25 minutes. Let crust cool completely on a wire rack.
- To make the filling, use a high powered blender or food processor and blend pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed.
- Pour the filling into cooled pie shell and bake pumpkin pie for 40 minutes. It should be set around the edges but still jiggly in the center. It will set more as it cools.
- Let cool completely on a rack before transferring to the fridge to chill for at least 3 hours, preferably overnight. Slice and serve cold with coconut milk whipped cream on top.
Recipe inspired and adapted from Food Network.
Serving: 1slice Calories: 293kcal Carbohydrates: 38g Protein: 5g Fat: 14g Sodium: 221mg Fiber: 3g Sugar: 22g
Searching for some special cookies for the holiday season? Look no further than some flu-fighter cookies from the Food Network. This delicious recipe combines oats with a selection of fruits and nuts. Easy and fun for the whole family to enjoy. All with a combination of yogurt, ginger, and lemon zest until it is smooth. The fruits and nuts make this treat paleo and keto-friendly. Eat these cookies during or in between the holidays.
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
1/4 cup low-fat plain Greek yogurt
1 tablespoon freshly grated ginger
2 teaspoons finely grated lemon zest (about 1 lemon)
1/2 cup old-fashioned oats
1 1/4 cups golden raisins
1 1/4 cups dried cranberries
1 1/4 cups roughly chopped walnuts, toasted
- Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not overmix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside.
- Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees.
- Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.
Paleo Pumpkin Bars with Almond Sugar Cookie Crusts
Are you a fan of pumpkins but looking for a unique dessert? Try paleo pumpkin pie bars with almond flour sugar cookie crusts from Ambitious. This healthy dessert is grain, gluten-free, naturally sweetened, and easy to make. Some ingredients include coconut oil, coconut sugar, maple syrup, pumpkin pie spice, and pumpkin pie puree. Serve these desserts with a nice appetizer before your big feast.
- Coconut Oil
- Coconut Sugar
- Vanilla Extract
- Almond and Coconut Flour
- Baking soda and salt
- Pumpkin puree
- Almond milk
- Maple syrup
- Pumpkin pie spice
- Optional sugar: powdered sugar
- Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and set aside.
- In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract. Process for 20-30 seconds until well combined.
- Next add in almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest.
- Add dough to the prepared baking pan. Use a rubber spatula or your hands to help you even spread out the dough towards the edges. It should be thin, but don’t worry, it will puff up when it bakes. Bake for 9 minutes, then remove and set aside to cool for a 3-5 minutes.
- To make the filling: In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice until smooth. Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes until set and filling no longer jiggles.
- Remove and allow to cool completely at room temperature before covering with plastic wrap and transferring to the fridge for 6-8 hours, or overnight if desired.
- Once ready, cut into 12 bars and serve with whipped cream or powdered sugar. I like to cut off the edges of my bars for a prettier look. Store bars in fridge for up to 5 days.
Healthy Cinnamon Apples
It’s one thing to eat a pair of apples with your cold-cut sandwiches, another when trying a healthy way to eat apples. Try this Cinnamon Apple recipe from Wholesome Recipe Box. Cinnamon apples not only add a spicy taste to your pallet, but it’s a creative way to eat apples. Just mix apple juice, sweetener, cinnamon, and allspice for the complete treatment. These apples are high in Vitamin A.
- 4 pounds apples cored and sliced (not too thin, or they will break up! – I like to cut each apple into 8 wedges)
- ▢2 tablespoons butter
- ▢1/4 cup apple juice
- ▢1/4 cup sugar-free sweetener OR honey
- ▢2 teaspoons cinnamon
- ▢1/2 teaspoon allspice
- ▢1/4 teaspoon salt
- 2-3 teaspoons arrowroot OR organic cornstarch OR 1 teaspoon glucomannan (optional, see note!!)
- ▢1 teaspoon apple cider vinegar
- Place the apples and butter in a large skillet over medium-high heat. Toss until butter has melted and is coating the apples.
- Mix apple juice, sweetener, cinnamon, allspice and salt and pour over the apples. Toss. Cover with a lid and simmer on medium-low heat for around 5 minutes.
- Uncover and toss. Either simmer until thickened, or add arrowroot/cornstarch/glucomannan and toss quickly.
- Stir in apple cider vinegar and serve hot.
Serving: 1servingCalories: 101kcalCarbohydrates: 26gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 67mgPotassium: 167mgFiber: 4gSugar: 16gVitamin A: 140IUVitamin C: 7mgCalcium: 12mgIron: 1mg
Cranberry Swirl Cheesecake
Cranberry Swirl Cheesecake is a festive holiday treat for the whole family to enjoy. Try this recipe from Low Carb Yum. Cranberries are in-season from September to January and are a popular fruit served in holiday dishes. The juicy red color blends with the red thematic colors. The cheesecake has a rich and buttery cinnamon crust, ultra-creamy cheesecake filling, and cranberry sauce. The best part is that it’s sugar-free, low-carb, and delicious.
- 2 cups pecan halves
- ▢¼ cup melted butter
- ▢2 tablespoons Pyure All-Purpose See not for replacement
- ▢½ teaspoon cinnamon
- ⅓ cup powdered erythritol see note for replacement
- ▢¼ teaspoon stevia extract powder see note for replacement
- ▢⅓ cup water
- ▢1 bag fresh cranberries 12 ounces
- ▢1 teaspoon lemon juice
- Grind pecans in a food processor. Pulse the processor until the largest pieces are no bigger than split peas. Add the butter and the sweetener. Blend until it’s mixed evenly.
- Press it into the bottom of a 9-in springform pan. Sprinkle cinnamon on top to cover. Press cinnamon in with back of a spoon.
- Bake at 300° for 8-12 minutes. Cool.
- Combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute.
- Stir in berries; cover and reduce heat. Cook until most of the berries have popped, about 7 to 10 minutes. Add lemon juice.
- Press mixture through a sieve and set aside.
- In a large bowl beat the cream cheese with the xylitol and stevia until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.
Topping off and baking:
- Spoon cranberry sauce over filling; cut through filling with a knife to swirl.
- Put a pan on the bottom rack of the oven and fill with water.
- Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour with door propped ajar.
- Remove from oven and cool on a wire rack. Carefully run a knife around sides of pan to loosen and remove side of pan. Refrigerate overnight.
- Eating Bird Food
- Food Network
- Low Carb Yum®
- Wholesome Recipe Box