December is a month of MANY holidays, and that means MANY opportunities for festive food! Most holiday dishes are not exactly health-conscious, but fortunately Megan has some healthy alternatives for you! Join her in her kitchen for some yummy, nutritious holiday swaps to serve during Hanukkah, Kwanzaa, Christmas, Boxing Day, Omisoka, New Years AND birthdays (because it’s Megan’s birthday month!)
Coconut Creamed Greens
- 1 bunch kale, torn into pieces
- 1 bunch rainbow chard, sliced
- 3 cups spinach
- 3 Tbls coconut oil or avocado oil, divided
- 1 shallot, minced
- 2-3 cloves, minced
- 1 tsp sea salt
- 1 can coconut milk
- ⅛ tsp nutmeg
- Ground pepper to taste
- Heat 1 Tbls oil in a large saucepan. Add garlic and shallot and cook 2-3 minutes until soft and fragrant.
- Add coconut milk, bring to simmer and let cook, stirring occasionally, for 8-10 minutes until liquid is reduced by about half. Stir in nutmeg and salt and remove from heat.
- Meanwhile, heat remaining 2Tbls oil in a large stockpot over medium high. Add all greens in batches, adding more as each batch starts to wilt and continuing to stir.
- Add coconut milk mixture to the greens and stir well. Season with salt and pepper to taste.
- 2 cups shredded potatoes
- 1 onion, diced
- ½ cup chickpea flour
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp sea salt
- ½ - 1 tsp black pepper
- 2 eggs, beaten
- 2-3 Tbls avocado oil
- Thoroughly mix together all ingredients except oil in a large bowl.
- Heat 1 Tbls oil in a large skillet over medium-high heat. Place heaping spoonful of potato mixture into the skillet and use a spatula to flatten. Cook until golden and crispy on the bottom (3-5 min), flip and repeat. Transfer to paper towel to drain and repeat with remainder of the potato mixture, adding more oil to the skillet between batches.
- Can use cauliflower rice instead of potato for minimal carb count if needed.
- 6 cups bone broth or vegetable stock
- 1 piece konbu kelp
- 1 Tbls sake
- 2 Tbls mirin
- 2-3 Tbls tamari
- 4-6 Tbls miso paste
- 7-10 oz soba noodles
- 1 package konjac (or shirataki) noodles
- Optional: 3-6oz cooked pork or rib meat
- Sliced green onions
- Dried seaweed flakes
- 1 soft-boiled egg per bowl
- Radish slices
- Bean sprouts
- Soak konbu in water overnight.
- Add konbu and konbu water to broth in a large stockpot. Bring to a boil and then reduce to simmer. Add sake, mirin, tamari and miso and let simmer on low while preparing the rest of the meal.
- Cook soba noodles according to package directions.
- Remove konjac noodles from package and rinse under cold water.
- Remove and discard konbu from broth. Add noodles and meat (if using) to the soup and ladle into bowls. Add desired toppings and serve.
Cake Batter Bites
- 3 Tbls creamy cashew butter
- 2 tsp vanilla extract
- ¼ tsp pink sea salt
- 3-4 Tbls honey or agave or allulose
- ⅔ cup oat flour
- 1 tsp almond extract
- 1 Tbls favorite milk
- Crushed dried strawberries & unsweetened coconut flakes for sprinkles
- Mix all ingredients together in a bowl until well mixed and thick and sticky.
- Form balls and roll in more crushed strawberries and coconut to serve.