Discover the best vegan holiday recipes for a guilt-free feast, complete with delicious gluten-free options for everyone to enjoy!
Delicious Plant-Based Dishes to Celebrate the Season Without Compromising on Flavor
Healthy Emmie is a nutritionist known for her expertise in plant-based weight loss, having been featured in prominent publications such as Forbes, HuffPost, and PopSugar. With a wealth of experience, she has coached over four thousand clients one-on-one through her Slim Program, which is grounded in the teachings of several leading health experts. Emmie’s approach integrates principles from Dr. John McDougall’s Starch Solution, Dr. Joel Fuhrman’s Nutritarian Eat To Live Diet, and other well-respected figures in the field of nutrition.
She has developed her own trademarked system, Slim on Starch®, aimed at facilitating effective weight loss and maintenance. Emmie holds a certificate from the Institute of Integrative Nutrition, qualifying her to provide personalized coaching. Additionally, she is recognized as a Weight Loss Specialist through the National Academy of Sports Medicine (NASM), further enhancing her credibility and authority in the realm of nutrition and weight management.
Delightful Dishes to Celebrate the Season: Indulge in Plant-Powered Flavors Without the Guilt!
Today I sharing with you three delicious vegan recipes that are perfect for your holiday feast and they have a gluten-free option I’ll be giving you an appetizer main meal and dessert so that you are totally covered if you’re new here hey I’m healthy Emmy I’m a nutritionist a weight.
Loss specialist in the creator of slim the all-inclusive platform where you get a customized meal plan workout plan daily medit ations Journal topics access to me weekly Q&A calls and more so that you can finally achieve and maintain your ideal weight on a plant-based diet you can click the link in the down bar to learn more about that also big news I.
Am running a completely free webinar indulge in the holidays without sacrificing your health a five-step workshop you can click the link in the down bar to sign up for that we are going to be making the exact game plan for you to follow so that you can slay the holidays enjoy yourself have some indulgences without totally going off.
Plan before I get into the recipes I do just want to address the use of the word guilt in the title I use the word guilt in the title because I wanted to talk about it that guilt should never be an ingredient no matter what you’re eating in Slim in the slim on starch program My Philosophy is that we should allow ourselves to have these intentional.
Indulgences on the days where it feels aligned and right for us and if on the holidays it feels align for you to have an intentional Indulgence than to do so with complete mindfulness and presence in the moment and not to do so with any guilt or shame attached it is actually a win for you to be able to on a holiday have a slice of pie or have a cupcake.
And not go overboard with it that’s something that many people can’t do so if you can intentionally do that and then get right back on with your lifestyle with the next meal or the next bite huge win not to mention it’s what you do 95% of the time or 99% of the time that matters the most so if you are sticking to your meal plan from slim.
Leading up to the holiday you have an Indulgence and then you’re back on your meal plan with slim the next day major win that is what matters the most now on these holidays if you’re like me I like to feel good on the holidays I want to have some fun foods and recipes and things we don’t usually have but I don’t want to have a stomach ache at the end.
Of it I don’t want to wake up with acne the next morning I don’t want to feel bloated and gross and I want to be able to have leftovers the next day too and work it into my healthy lifestyle so for that reason I love to have recipes like these that have so many wholesome vitamin Rich mineral Rich antioxidant Rich ingredients in them so that not.
Only are they fun and you enjoy some indulgences but they also are benefiting your health and you feel good eating them and you feel as though you’re acting in alignment with your passion for fueling your body properly and with kindness so the first recipe is a two die for recipe it is from my healthy holidays cookbook which has everything.
That I’m making this holiday season is from that cookbook so if you want to have exactly what I’m having on the holidays get that cookbook but I’m definitely making my pumpkin Maple cornbread I have been making this probably for eight or9 years at this point without fail and people consider it to be a dessert because it is so.
Good here’s how we make it for this recipe you going to need 1 and 1/2 cups of yellow cornmeal the yellow cornmeal is going to give it this beautiful color you’re going to need a half a cup of flour you could use a gluten-free flour if you wanted to I traditionally do this with regular flour if you do use the gluten-free you’re going to get one want.
To get one that’s a blend where it’s a one to one switch out I wouldn’t go for just using something like oat flour for example I would get something like the Bob’s Red Mill where it’s a one for one swap then I’m going to have 1/3 of a cup of canned 100% pumpkin puree as well as a cup of non-dairy milk a half of a cup of medle dates I do recommend that you.
Buy the medle dates with the pits in them and then you remove the pit yourself I find that those are much more gooey whereas the ones that are already pitted tend to be dried out then we’re going to use a teaspoon of baking soda as well as a teaspoon of cinnamon a/ four of a teaspoon of pumpkin spice and a half a teaspoon of salt which of.
Course is optional to use the salt but it is recommended if you are serving this to guests so I’m going to take the dates and pour boiling hot water over them to help soften the dates so that when you mix everything together you don’t have chunks of dates that’s nasty so this is going to help soften them so that they’ll mix in with everything.
Nicely then I’m going to whisk together the dry ingredients of the cornmeal the flour the baking soda the cinnamon and the pumpkin spice and then a little bit of salt if you’re going to use that now you are going to blend up the dates take them out of the hot water blend them and use a little bit of the.
Hot water to help blend them so that we can mix together all of our wet ingredients which is the non-dairy milk pumpkin puree the maple syrup and then the Blended dates once it’s all whisked together you can add in the dry ingredients and mix those together now we’re going to pour the mixture into what I recommend which is a.
Silicone baking loaf because then you don’t need to line it you don’t need to worry about it sticking if you’re not using something that’s lined or something that’s silicone you’re probably going to have issues with it stick it’s sticking to the pan but then I’m going to put it in the oven which has been preheated to 400° f for about.
25 to 30 minutes let It Bake and then let it cool before slicing something that you will hear me say if you’re a client of mine is that on these days just because we’re having indulgences it doesn’t mean that every other healthy habit that we have just flies out the window in fact we should double down on the healthy habits that.
We do have when we have those indulgences so that we tell our body that this is something that’s a part of the picture here I’m not completely off the diet and throwing away my healthy lifestyle I’m still going on my walks I’m still doing my journaling I’m still doing my daily meditation I’m still mindfully eating and putting the fork.
Down between bites and and I’m still taking my supplements just because it’s a holiday it doesn’t mean that we’re not going to take our supplements so for me I’m taking my usual my two culprits that are always here we got the The Usual Suspects vitamin B12 and vitamin D3 and especially as we head into the holiday season and you’re not getting as much.
Sunlight the vitamin D3 is going to be an absolute must and with our B12 you’re going to need energy during the chaos of the holidays so we’re going to need to supplement with our B12 the exact supplements that I take are these ones I create these and you can get them Linked In the down bar they’re the cleanest ones you’re going to find all the other.
Ones on the market are garbage respectfully and I’m not saying that about the companies I’m saying that about the ingredients this is also from my healthy holidays cookbook I was going to put in my butternut squash risotto but that is actually a recipe I’ve never shared outside of the cookbook it’s sacred it.
Is that is one of my favorite recipes of all time is the butternut squash rotto so that’s in the healthy holidays cookbook it will stay in there so make sure you get it but this mac and cheese casserole I love this recipe because did you know that 99.99% of individuals from Asian descent are lactose intolerant and then I.
Believe within the black population it’s somewhere around 79% are lactose intolerant we’re not supposed to be eating this stuff this Dairy so this is a great alternative for our ingredients we are going to need four cups of soy milk I like to use soy milk because it is creamy it’s a little bit higher in fat I also I’m going to.
Use half of a cup of allpurpose flour you could substitute this for a gluten-free flour if you wanted to just like last time then a tablespoon of onion in garlic powder a half a teaspoon of cayenne pepper this is going to give it a little bit of a kick so if you don’t think like things with a little kick then you might want to use a little.
Bit less we’re going to use a cup of nutritional yeast to give that that tasty cheesy flavor and you do pack in a lot of protein with this and then we’re going to do a half of a teaspoon of ground nutmeg which is going to give it this nice fall feel and a a little sweetness and nuttiness to it we’re going to use two cups of dried macaroni.
You could use the gluten-free macaroni if you wanted to and you are going to cook it per the package instructions so you want it to be cooked before it goes into the casserole dish then we’re going to use one one rib of celery which is thinly sliced as well as two carrots and 2/3 of a cup of almond flour which is going to be used for the crumb topping.
We’re going to start by making the cheesy Rue that is going to go in the casserole so we’re going to mix together the flour with the onion powder and the garlic powder as well as the cayenne pepper and the nutritional yeast whisk all of that together and then we are going to put this over.
Medium heat with the soy milk and we’re going to whisk it until it has thickened once it’s thickened we’re going to remove it from the heat so that we can add it into the casserole dish in the casserole you are going to put the cooked macaroni as well as the celery and carrots and then you’re going to pour that cheesy mixture over the top of.
The casserole dish now for the bread crumbly top we are going going to add on the almond flour that has been mixed with the nutmeg so you’ll sprinkle that on top and then we are going to bake this at 400° by the way this is a 9 wet by5 casserole dish we are going to bake it at 400° for about 20 minutes until the.
Top is golden brown now for the dessert one of the best desserts you will ever have it is so painfully easy I can almost promise you you already have all the ingredients in your pantry right now and you can whip it up here we go with my chickpea blondies for the world’s easiest and tastiest recipe you barely need anything.
You just need a can of chickpeas a half of a cup of nut butter I’m using peanut butter I’ve also used cashew butter which came out really great but you can use any type of nut butter you could also use a sun butter third of a cup of maple syrup a handful of chocolate chips and then a half a teaspoon each of baking soda and baking powder you’re.
Going to drain and rinse your chickpeas from the can and then add them into a food processor along with the peanut butter and the maple syrup blend all of that together making sure to push down the sides so that you really do get a nice smooth consistency of the batter then you can mix in the baking powder and baking soda and then you’re going to.
Want to stir in the chocolate chips so not blending them in but stirring them in then we’re going to pour the mixture into an 8 by8 pan just like I talked about earlier and you’re going to bake it for about 25 minutes at 300° F once a toothpick comes out clean and the edges are lightly golden you.
Definitely want to let them cool before you cut them and you could store them in the fridge for 3 to 5 days but to be honest with you they’re not going to last that long now what are you going to do after you eat all of this you’re going to get back on with your slim meal plan the best part about slim is that you get a.
Meal plan so that when you have an Indulgence like this you just open up the app you open up slim and you say okay the next thing that I’m going to eat tomorrow yep it’s on here that’s what I’m going to eat you don’t have to worry about it so there’s no bargaining it’s nice and easy to follow to get you back on track keep you structured and.
Hold you accountable if you made it to this point of the video I want you to comment and let me know what your favorite holiday is my favorite holiday is Thanksgiving if you haven’t already do make sure that you sign up for the free webinar it’s going to be an interactive Workshop I’m going to give you a worksheet we’re going to make your.
Plan for the holidays that you feel super confident going into the holiday season it’s linked down below and I’ll see you in my next video
