It can easily be argued that the words “healthy” and “holiday” do not belong in the same sentence. Food brings people together, and this time of year there’s no shortage of gatherings, snacks, or sweets. While we’re all for indulging, we feel a little less guilty when some of our indulgences are equally healthy and tasty. Thanks to the internet, there are plenty of recipes floating around that are exactly that. Whether you’re hosting a party, or just contributing to one, here’s a healthy appetizer and dessert we think you’ll love! Oh, and not to mention a quick, delicious latte recipe!
Appetizer: Sweet Potato Bites with Bacon and Avocado
- 2 tablespoons of extra virgin olive oil
- 2 sweet potatoes, scrubbed clean (keep the peels on)
- 1 ¼ teaspoons of kosher salt, divided
- ¾ of a teaspoon of black pepper
- ⅓ of a cup of grated 2% sharp cheddar cheese
- 2 medium avocados, peeled, pitted, and diced
- 2 tablespoons of nonfat or 2% plain Greek yogurt
- 1 tablespoon of fresh lime juice
- ½ teaspoon of smoked paprika
- 3 ounces of bacon (about 4 slices)
- 3 tablespoons of freshly chopped cilantro
- Place rack in upper and lower thirds of your oven and preheat the oven to 425 degrees fahrenheit.
- Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon of olive oil each.
- Slice potatoes into ½ to ¼ inch cross-sections (use a mandolin if you have one.)
- Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil.
- Sprinkle with 1 teaspoon salt and black pepper.
- Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees. Change their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.
- In a small bowl, combine the avocado, Greek yogurt, lime juice, remaining ¼ teaspoon salt, and smoked paprika. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
- Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into small pieces.
- Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.
Dessert: NO BAKE White Chocolate and Raspberry Protein Bars
- 2 cups of gluten free oat flour
- ½ cup of coconut flour, sifted (you can use almond flour, too)
- ½ cup of vanilla protein powder (our SmartProtein is a solid option)
- 2 tablespoons of granulated sweetener of choice (optional)
- ½ cup of cashew butter (or any other nut butter you so choose)
- ½ cup of brown rice syrup
- ¼ cup of dried, unsweetened raspberries
- ¼ cup of dried, unsweetened cranberries
- ¼ cup of dairy free white chocolate chips
- ¼ cup (or more) milk of choice (you’ll have to play around with this depending on the protein powder you use)
- Line a 9 x 9 baking dish with baking paper.
- Combine the flours, protein powder, and granulated sweetener. Mix well.
- Combine the nut butter and liquid sweetener and heat until melted.
- Combine both mixtures and mix well. The result should be a bit crumbly.
- Add the raspberries, cranberries and white chocolate chips, and mix again.
- Add the dairy free milk of choice slowly until a thick, firm batter is formed.
- Transfer the combination into the lined baking dish and press down on it firmly.
- Place in the refrigerator for at least 30 minutes.
And you can’t have dessert without coffee! Throw together a DIY latte by adding decaf chai spice mix to boiling water. Add 1 scoop of vanilla protein powder and cinnamon to taste, and BAM! You’ll have all of the guests talking for all of the right reasons.