For the Nov. 15. edition of Central Texas Living Ann Harder spoke with Jan Michaelis, a trainer at WRS Athletic Club.
During the interview, Michaelis shared two original recipes and one from littlebroken .
She says the recipes are healthy alternatives for holiday dishes.
The recipes are as following.
I Can't Believe It's Not Mashed Potatoes Side Dish:Serves 6-8Calories per 1/2 serving: 40
- 1 head of fresh cauliflower, cut up
- 2 tablespoons unsweetened almond or coconut milk
- 1 tablespoon grass fed butter
- 1 1/2 teaspoon garlic powder or salt-free garlic and herb mix
- Salt and pepper to taste if needed
- Optional: 1-2 teaspoons ground horseradish (not the creamy)
- Stream or boil cauliflower in water until soft - about 15 minutes
- Place in bowl and pour milk over the cauliflower
- Blend with an immersion blender or blender, add butter and garlic powder and blend until smooth
- Season with salt and pepper and serve immediately
- May add horseradish for more of a "kick"
Crustless Pumpkin Pie:Serves 8Calories per serving about 75Dairy free and gluten free
- 3 large eggs
- 1 15 ounces can pumpkin puree
- 1/2 cup raw honey
- 1 cup almond milk
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees
- Grease a 9-inch pie plate with coconut oil
- Mix all ingredients together in a large mixing bowl or blender
- Pour into pie plate - may top with streusel topping or not
- Bake for 50-55 minutes until center appears set and toothpick comes out clean
- Let cool
- Serve immediately or store in fridge
- 3 cups butternut squash, chopped
- 1 tablespoon olive oil
- 1 cup uncooked quinoa
- 1 1/2 cups water
- 1/3 cup dried cranberries
- 1/3 cup red onion, finely chopped
- 3 tablespoons toasted pumpkin seeds
- salt and black pepper
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- salt and black pepper
- Preheat oven to 400 degrees
- In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until squash is tender and lightly browned
- While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed - about 20 minutes.
- To assemble the salad, combine the cooked quinoa, roasted squash, cranberries, red onion, toasted pumpkin seeds in a large bowl. Add the vinaigrette and mix until combined. Season with salt and pepper, to taste. Chill in the refrigerator for couple hours and serve.
- Balsamic vinaigrette: whisk all the ingredients in a small bowl combined. Season with salt and pepper, to taste.
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