Do you love holiday cooking or hate it? I personally I love it, it's a chance to try new recipes and introduce family and friends to healthier versions of recipes—things that are DELICIOUS, but they typically would never try.

This year, I wanted to help make things a little easier for you so I've gathered up all my favorite holiday recipes to share! 

If you make any of them, let me know. I'd love to hear what you think!


Healthy Appetizers & Dips

Healthier Deviled Eggs
Write a review
  1. 12 egg
  2. 2/3 Cup plain Greek yogurt
  3. 1 Tablespoon yellow mustard
  4. 1 Tablespoon apple cider vinegar
  5. salt and pepper to taste (about 1/4 tsp. of each
  6. paprika for garnish
  1. Place 12 eggs in a saucepan and cover with cold water. (Add 1/2 tsp. baking soda to the water to help the shells peel more easily.)
  2. Bring the pot of water to a boil. Once the water begins a full, rolling boil, turn off the heat, cover with a lid, and leave on the stovetop for 15 minutes. As soon as 15 minutes passes, carefully pour the hot water from the pan and run cold water over the eggs to cool. Replenish cold water several times until the eggs are cold. Peel. Slice in half, lengthwise, and place yolks in a separate bowl.
  3. Mash yolks well with a fork. Stir in mustard, vinegar, salt and pepper and half of the yogurt. Check the consistency – you want it thick, but creamy. Taste mixture and add more mustard and /or vinegar to desired taste. Add remaining yogurt gradually until desired consistency is achieved.
  4. Divide egg yolk mixture evenly into egg white halves (I like to load the yolk mixture into a piping bag fitted with a 1M tip and quickly pipe a swirl into the egg white cups – it’s much quicker and cleaner for me this way). Sprinkle lightly with paprika for garnish and eat!
Shannon Leach
Light & Healthy French Onion Dip
Write a review
  1. 1 Tbsp. olive oil
  2. 2 medium onions, chopped
  3. ¼ cup low-sodium organic beef broth
  4. 1 Tbsp. Worcestershire sauce
  5. ¼ tsp. garlic powder
  6. Sea salt and ground black pepper (to taste; optional)
  7. 1 cup nonfat plain Greek yogurt
  8. 1-2 Tbsp chopped chives to taste
  9. 1 TBSP fresh lemon juice
  10. 1 TBSP fresh thyme, chopped
  1. Heat oil in medium saucepan over very low heat.
  2. Add onions; cook, stirring frequently, for about 20 minutes, or until onions are soft and golden brown.
  3. Add broth, Worcestershire sauce, and garlic powder. Season with salt and pepper if desired; cook, over medium heat, stirring frequently, for about 5 minutes, or until broth has evaporated. Remove from heat. Let onion mixture cool completely.
  4. Combine onion mixture, yogurt, chives, thyme, and lemon juice in a medium bowl; mix well.
  5. Chill, covered, for 1 hour (or overnight).
  6. Serve with raw vegetables for dipping
Shannon Leach
Pumpkin Hummus
Write a review
  1. 1 cup canned pumpkin puree
  2. 2 & ½ tablespoons fresh lemon juice {about 1 large lemon}
  3. 1 tablespoon extra-virgin olive oil
  4. 2 Tbsp. tahini
  5. 1 tsp. ground cumin
  6. ½ tsp. paprika
  7. 1 tsp. kosher salt
  8. 2 garlic cloves
  9. 1 {15 oz.} can garbanzo beans, rinsed and drained
  10. Handful of pepitas {optional}
  1. Place all ingredients, except pepitas, in a blender and blend until smooth.
  2. Top with pepitas
  3. Serve with pita chips or vegetables.
Shannon Leach

 Healthy Holiday Side Dishes

Roasted Sweet Potatoes with Goat Cheese
Write a review
  1. 4 medium sweet potatoes, rinsed, cut into approx ½-inch thick circles
  2. 2 tsp. olive oil
  3. 1 tsp. chipotle chili powder (or chili powder)
  4. Sea salt (or Himalayan salt) (to taste; optional)
  5. 4 tsp. crumbled goat cheese
  6. 1 Tbsp. balsamic vinegar
  1. Preheat oven to 400° F.
  2. Place sweet potatoes in a large bowl. Drizzle with oil; toss gently to coat.
  3. Season with chili powder and salt; toss gently to coat.
  4. Spread sweet potatoes in a single layer on a baking sheet lined with parchment paper.
  5. Bake for 20 to 30 minutes, turning once, until brown and tender.
  6. Cool for 5 minutes.
  7. Serve sweet potatoes topped evenly with cheese. Drizzle with vinegar.
Shannon Leach
Roasted Butternut Squash with Rosemary and Balsamic Vinegar
Write a review
  1. 2 lbs. butternut squash cubes (about 6 cups)
  2. 1 T extra virgin olive oil
  3. 1 T + 1-2 tsp. Balsamic vinegar
  4. 1 tsp. very finely chopped fresh or slightly less dried rosemary (be sure it's especially finely chopped if you use dried rosemary)
  5. Sea salt to taste
  6. Fresh ground black pepper to taste
  1. Preheat oven to 400 F/200C. Mix together the olive oil, 1 T balsamic vinegar, and rosemary, then toss squash cubes with the mixture.
  2. Arrange the squash on a cookie sheet or dish large enough to hold it in a single layer. Roast 20 minutes, then turn squash and roast about 20 minutes more, or until squash is very soft and starting to get slightly caramelized.
  3. Remove from oven and toss squash with additional 1 tsp. balsamic vinegar, sea salt, and pepper. Serve hot. Enjoy!
Shannon Leach
Clean Quinoa Stuffing
Write a review
  1. 2 Tbsp. olive oil
  2. 1 medium sweet onion, chopped
  3. 2 cloves garlic, finely chopped
  4. 8 medium celery stalks, chopped (about 4 cups)
  5. 2 medium green apples, with peel (about 2 cups)
  6. 4 cups low-sodium organic (if possible) chicken broth
  7. 2 cups dry quinoa, rinsed
  8. 1 tsp. sea salt
  9. 1 tsp. ground cumin
  10. ½ tsp. ground black pepper
  11. ½ cup dried cranberries
  12. ½ cup chopped fresh cilantro
  13. ½ cup pine nuts
  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
  3. Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
  4. Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15-20 minutes, or until most of liquid is absorbed. Remove from heat.
  5. Add cranberries. Cover and let stand for 5 minutes.
  6. Add cilantro and pine nuts; fluff with fork and serve.
Shannon Leach

Healthier Holiday Desserts

Pumpkin Pie Chocolate Chip Oatmeal Cookies
Write a review
  1. 1 cup instant oats (gluten free as needed)
  2. ¾ cup cup whole wheat or gluten-free flour
  3. 2 tsp ground cinnamon
  4. 1/4 tsp ground nutmeg
  5. 1/4 tsp ground ginger
  6. 1 1/2 tsp baking powder
  7. 1/4 tsp salt
  8. 2 tbsp coconut oil
  9. ¾ cup pumpkin purée
  10. 1 tsp vanilla extract
  11. ½ cup pure maple syrup
  12. 2 tbsp dark or semisweet chocolate chips
  13. 1 tbsp miniature chocolate chips
  1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat
  2. Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and, then, the tablespoon of miniature
  3. chocolate chips.
  4. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula.
  5. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before removing from pan.
  1. Notes: It’s extremely important to measure both the oats and flour correctly (or as close as possible) - too much of either will dry out the cookies and leave them crumbly instead of chewy
  2. Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. (Do not use oats from packets)
Shannon Leach
Clean Chocolate Peanut Butter Blondie Bars
Write a review
  1. Coconut cooking spray
  2. 1 can chickpeas, rinsed & drained (I found the low sodium ones…)
  3. ½ cup all natural Peanut Butter (no salt added)
  4. 1/3 cup pure maple syrup
  5. tsp vanilla
  6. ½ tsp salt
  7. ¼ tsp baking powder
  8. 1/3 cup (+2 tablespoons) vegan choc chips (or semi-sweet choc chips)
  1. Preheat oven to 350 degrees
  2. Spray 8x8 pan with non-stick coconut cooking spray
  3. In food processor, add all ingredients excluding chocolate chips & blend until smooth
  4. Fold in 1/3 cup chocolate chips
  5. Spread evenly in pan and sprinkle 2 tablespoons chocolate chips on top
  6. Bake for 20-25 minutes, or until toothpick comes out clean and edges are slightly browned
  7. Batter may look undercooked, but, you don’t want them to dry out!
  8. Sprinkle with pinch of sea salt
  9. Cool for 20 minutes and enjoy!
Shannon Leach
Clean Apple Crisp
Write a review
  1. 4 cups peeled, sliced apples (about 2 large apples – I used fuji)
  2. 3 Tbsp. pure maple syrup, divided use
  3. 1 tsp. ground cinnamon, divided use
  4. ½ cup old-fashioned rolled oats (use gluten-free oats if desired)
  5. ¼ cup finely chopped raw walnuts
  1. Preheat oven to 375° F.
  2. Combine apples, 2 Tbsp. maple syrup, and ½ tsp. cinnamon in a medium baking dish; mix well. Set aside.
  3. Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining ½ tsp. cinnamon in a medium bowl; mix well.
  4. Top apple mixture with oat mixture. Bake for 25 to 30 minutes or until apples are soft.
Shannon Leach

Guilt-Free Drinks & Cocktails


Hommade Holiday Hot Chocolate
Write a review
  1. 1 cup unsweetened cashew (or almond) milk - – If use Bailey’s, can use water instead of unsweetened cashew (or almond) milk
  2. 1 tsp vanilla extract
  3. ½ cup water
  4. 2 tbsp. unsweetened cocoa powder
  5. 1 tsp. coconut sugar (or raw honey) – I don’t think you need it w/ Bailey’s… Depends on your desired sweetness
  6. 4 fl. oz. peppermint schnapps (or Bailey’s)
  7. Dash of salt
  8. Mint leaves (for garnish; optional)
  1. Mix all ingredients in a mug, mix well & microwave approx 2-2:30 mins. Garnish with mint leaves if desired.
Shannon Leach
Skinny Pumpkin Pie Martini
Write a review
  1. 4 fl. oz. vanilla vodka
  2. ¾ cup unsweetened (vanilla) cashew milk
  3. ¼ cup pumpkin puree
  4. ½ tsp. pumpkin pie spice
  1. Place vodka, almond milk, pumpkin, and pumpkin pie spice in a cocktail shaker filled with ice; shake vigorously for at least 10 seconds, or until puree is completely dissolved.
  2. Strain evenly into two martini glasses; serve immediately.
Shannon Leach
Clean Eggnog
Write a review
  1. 2 cups unsweetened cashew milk (options: milk, unsweetened rice milk, almond or hazelnut milk)
  2. 3 egg whites
  3. 1/3 cup honey
  4. 1 teaspoon vanilla
  5. 1/2 teaspoon nutmeg
  6. 1/2 teaspoon cinnamon + extra to sprinkle on top
  1. Let’s take a moment to talk about your options here first. If you don’t want the eggs in your eggnog, simply omit them. But you will have to reduce the milk by about half to get it to thicken properly.
  2. Place all ingredients in a blender and blend for about 2-3 minutes ( I used the pot I was going to cook it in and my hand blender).
  3. Pour the eggnog into a pot and warm over medium-low heat for 15 minutes to cook the egg. You want this to get hot, but you do NOT want to boil it. Towards the end, it will want to simmer. Whisk constantly to avoid it.
  4. Remove from heat and set the pot in the fridge when it’s cooled enough to do so. Chill overnight.
  5. If you made this with the exact listed ingredients (no substitutions), you will see that when it’s cold, it becomes very thick. Blend with a whisk.
  6. If you find that it’s far too thick, simply add a bit more milk until you reach the consistency you enjoy.
  7. Pour into cups and sprinkle with cinnamon.
Shannon Leach